Juliet A. Gerrard

Citata da

	Tutte	Dal 2019
Citazioni	8389	2790
Indice H	53	26
i10-index	150	93

580

290

145

435

200020012002200320042005200620072008200920102011201220132014201520162017201820192020202120222023202422 30 66 63 102 162 188 203 311 299 379 386 495 446 410 365 525 477 565 491 487 520 431 505 351

Accesso pubblico

Visualizza tutto

12 articoli

2 articoli

Disponibili

Non disponibili

In base ai mandati di finanziamento

Coautori

Renwick CJ DobsonProfessor of Chemical Biology, School of Biological Sciences, University of CanterburyEmail verificata su canterbury.ac.nz
Matthew A. PeruginiDepartment of Biochemistry & Genetics, La Trobe Institute for Molecular Science, La Trobe UniversityEmail verificata su latrobe.edu.au
Kevin SuttonScience Group Leader, Plant and Food ResearchEmail verificata su plantandfood.co.nz
Sean DevenishFluidic AnalyticsEmail verificata su fluidic.com
John Adrian CarverResearch School of Chemistry, Australian National UniversityEmail verificata su anu.edu.au
Alok MitraSchool of Biological Sciences University of AucklandEmail verificata su auckland.ac.nz
Joel MackayProfessor, University of SydneyEmail verificata su sydney.edu.au
Genevieve EvansPDBe Annotator, EBI-EMBLEmail verificata su uclive.ac.nz
Simon M. LovedaySenior Scientist at CSIRO AustraliaEmail verificata su csiro.au
Haydyn David Thomas MertensFormer Senior Technical Officer, EMBL; Currently Medical Student (University of Wollongong, AU)Email verificata su embl-hamburg.de
Matthew DowntonNational Computational Infrastructure, Australian National UniversityEmail verificata su anu.edu.au
John WagnerIBM Research - AustraliaEmail verificata su au1.ibm.com
Ashley BuckleReplayEmail verificata su replay.bio
Jagan BillakantiCytivaEmail verificata su cytiva.com
Carol V RobinsonProfessor of Chemistry University of OxfordEmail verificata su chem.ox.ac.uk
Maria DimakiAssoc. Professor, DTUEmail verificata su nanotech.dtu.dk
Marilyn A AndersonProfessor of Biochemistry, LaTrobe UniversityEmail verificata su latrobe.edu.au
Nicole van der WeerdenLa Trobe Institute for Molecular Science; Hexima LimitedEmail verificata su latrobe.edu.au
Volker NockProfessor, Department for Electrical and Computer Engineering, University of CanterburyEmail verificata su canterbury.ac.nz
Sandy SueiMassey UniversityEmail verificata su massey.ac.nz

Segui

Juliet A. Gerrard

Professor of Biochemistry, University of Auckland, New Zealand

Email verificata su auckland.ac.nz

Proteins: structure function and applications


Titolo Ordina per citazioni Ordina per anno Ordina per titolo	Citata da Citata da	Anno
Protein–protein crosslinking in food: methods, consequences, applications JA Gerrard Trends in food science & technology 13 (12), 391-399, 2002	472	2002
Glycine betaine and glycine betaine analogues in common foods FJ De Zwart, S Slow, RJ Payne, M Lever, PM George, JA Gerrard, ... Food chemistry 83 (2), 197-204, 2003	273	2003
The maillard reaction SE Fayle, JA Gerrard Royal Society of Chemistry, 2002	198	2002
Crosslinking of wheat dough proteins by glucose oxidase and the resulting effects on bread and croissants IA Rasiah, KH Sutton, FL Low, HM Lin, JA Gerrard Food Chemistry 89 (3), 325-332, 2005	196	2005
Dough properties and crumb strength of white pan bread as affected by microbial transglutaminase JA Gerrard, SE Fayle, AJ Wilson, MP Newberry, M Ross, S Kavale Journal of Food Science 63 (3), 472-475, 1998	193	1998
Inhibition of lysine biosynthesis: an evolving antibiotic strategy CA Hutton, MA Perugini, JA Gerrard Molecular BioSystems 3 (7), 458-465, 2007	192	2007
The impact of processing on the nutritional quality of food proteins SJ Meade, EA Reid, JA Gerrard Journal of AOAC International 88 (3), 904-922, 2005	178	2005
Formation of amyloid-like fibrils by ovalbumin and related proteins under conditions relevant to food processing FG Pearce, SH Mackintosh, JA Gerrard Journal of Agricultural and Food Chemistry 55 (2), 318-322, 2007	153	2007
Staling in Starch Breads: The Effect of Antistaling α‐Amylase KR Morgan, J Gerrard, D Every, M Ross, M Gilpin Starch‐Stärke 49 (2), 54-59, 2006	145	2006
Effects of microbial transglutaminase on the wheat proteins of bread and croissant dough JA Gerrard, SE Fayle, PA Brown, KH Sutton, L Simmons, I Rasiah Journal of Food Science 66 (6), 782-786, 2001	140	2001
The crystal structure of three site-directed mutants of Escherichia coli dihydrodipicolinate synthase: further evidence for a catalytic triad RCJ Dobson, K Valegård, JA Gerrard Journal of molecular biology 338 (2), 329-339, 2004	128	2004
Pastry lift and croissant volume as affected by microbial transglutaminase JA Gerrard, MP Newberry, M Ross, AJ Wilson, SE Fayle, S Kavale Journal of Food Science 65 (2), 312-314, 2000	124	2000
The role of dicarbonyl compounds in non-enzymatic crosslinking: a structure–activity study SJ Meade, AG Miller, JA Gerrard Bioorganic & medicinal chemistry 11 (6), 853-862, 2003	115	2003
Evaluation of protease resistance and toxicity of amyloid-like food fibrils from whey, soy, kidney bean, and egg white M Lassé, D Ulluwishewa, J Healy, D Thompson, A Miller, N Roy, ... Food Chemistry 192, 491-498, 2016	111	2016
Structure and evolution of a novel dimeric enzyme from a clinically important bacterial pathogen BR Burgess, RCJ Dobson, MF Bailey, SC Atkinson, MDW Griffin, ... Journal of Biological Chemistry 283 (41), 27598-27603, 2008	111	2008
Maillard crosslinking of food proteins I: the reaction of glutaraldehyde, formaldehyde and glyceraldehyde with ribonuclease JA Gerrard, PK Brown, SE Fayle Food chemistry 79 (3), 343-349, 2002	108	2002
The crystal structures of native and (S)-lysine-bound dihydrodipicolinate synthase from Escherichia coli with improved resolution show new features of biological significance RCJ Dobson, MDW Griffin, GB Jameson, JA Gerrard Acta Crystallographica Section D: Biological Crystallography 61 (8), 1116-1124, 2005	105	2005
The role of maltodextrins in the staling of bread JA Gerrard, D Every, KH Sutton, MJ Gilpin Journal of Cereal Science 26 (2), 201-209, 1997	105	1997
The role of the Maillard reaction in the formation of flavour compounds in dairy products–not only a deleterious reaction but also a rich source of flavour compounds AE Newton, AJ Fairbanks, M Golding, P Andrewes, JA Gerrard Food & Function 3 (12), 1231-1241, 2012	102	2012
Staling in starch bread: the effect of gluten additions on specific loaf volume and firming rate D Every, JA Gerrard, MJ Gilpin, M Ross, MP Newberry Starch‐Stärke 50 (10), 443-446, 1998	101	1998

Il sistema al momento non può eseguire l'operazione. Riprova più tardi.

Articoli 1–20

Citazioni per anno

Citazioni duplicate

Citazioni unite

Aggiungi coautoriCoautori

Segui

Citata da

Coautori