ON THE NATURE AND REACTIVITY OF THE HAEMATIN COMPLEXES PRESENT IN INTERMEDIATE MOISTURE BEEF = NATURE ET REACTIVITE DES COMPLEXES HEMATINIQUES PRESENTS DANS LA VIANDE DE BOEUF A HUMIDITE INTERMEDIAIREOBANU ZA; LEDWARD DA.1975; J. FOOD TECHNOL.; G.B.; DA. 1975; VOL. 10; NO 6; PP. 675-680; BIBL. 9REF.Serial Issue

A NOTE ON THE DEPENDENCE OF MEAT TEXTURE ON THE TEMPERATURE OF MEASUREMENT = NOTE SUR LA DEPENDANCE DE LA TEXTURE DE LA VIANDE VIS-A-VIS DE LA TEMPERATURE DE MESURELEDWARD DA; LAWRIE RA.1975; J. SCI. FOOD AGRIC.; G.B.; DA. 1975; VOL. 26; NO 5; PP. 691-695; BIBL. 5REF.Serial Issue

A DIFFERENTIAL SCANNING CALORIMETRIC STUDY OF CYSTEINE HYDROCHLORIDE MONOHYDRATEFINCH A; LEDWARD DA.1975; THERMOCHIM. ACTA; PAYS-BAS; DA. 1975; VOL. 11; NO 2; PP. 157-161; BIBL. 6 REF.Article

SHRINKAGE OF COLLAGEN FIBRES: A DIFFERENTIAL SCANNING CALORIMETRIC STUDY = CONTRACTION DES FIBRES DU COLLAGENE: UNE ETUDE CALORIMETRIQUE DIFFERENTIELLEFINCH A; LEDWARD DA.1972; BIOCHIM. BIOPHYS. ACTA; PAYS-BAS; DA. 1972; VOL. 278; NO 3; PP. 433-439; BIBL. 22REF.Serial Issue

THE EFFECT OF EXTRACTION, ANIMAL AGE AND POST MORTEM STORAGE ON TENDON COLLAGEN. A DIFFERENTIAL SCANNING CALORIMETRIC STUDY = EFFET DE L'EXTRACTION, DE L'AGE DE L'ANIMAL ET DE L'ENTREPOSAGE POST MORTEM SUR LE COLLAGENE DU TENDON. ETUDE PAR CALORIMETRIE DIFFERENTIELLE A BALAYAGELEDWARD DA; CHIZZOLINI R; LAWRIE RA et al.1975; J. FOOD TECHNOL.; G.B.; DA. 1975; VOL. 10; NO 3; PP. 349-357; BIBL. 16 REF.Article

IRON AVAILABILITY FROM MEAT.HAZELL T; LEDWARD DA; NEALE RJ et al.1978; BRIT. J. NUTRIT.; GBR; DA. 1978; VOL. 39; NO 3; PP. 631-638; BIBL. 28 REF.Article

THE PROTEINS OF INTERMEDIATE MOISTURE MEAT STORED AT TROPICAL TEMPERATURE. III. DIFFERENCES BETWEEN MUSCLES. = LES PROTEINES DE VIANDE A HUMIDITE INTERMEDIAIRE CONSERVEE A DES TEMPERATURES TROPICALES. III. DIFFERENCES ENTRE MUSCLESOBANU ZA; LEDWARD DA; LAWRIE RA et al.1976; J. FOOD TECHNOL.; G.B.; DA. 1976; VOL. 11; NO 2; PP. 187-196; BIBL. 5 REF.Article

RHEOLOGICAL PROPERTIES OF SPINNING DOPES AND SPUN FIBRES PRODUCED FROM PLASMA-ALGINATE MIXTURESIMESON AP; MITCHELL JR; LEDWARD DA et al.1980; J. FOOD TECHNOL.; GBR; DA. 1980; VOL. 15; NO 3; PP. 319-327; BIBL. 16 REF.Article

THE PROTEIN OF INTERMEDIATE MOISTURE MEAT STORED AT TROPICAL TEMPERATURE. I. CHANGES IN SOLUBILITY AND ELECTROPHORETIC PATTERN = PROTEINES DE VIANDE A HUMIDITE INTERMEDIAIRE CONSERVEE A TEMPERATURE TROPICALE. I. MODIFICATIONS DE SOLUBILITE ET DU DIAGRAMME ELECTROPHORETIQUEOBANU ZA; LEDWARD DA; LAWRIE RA et al.1975; J. FOOD TECHNOL.; G.B.; DA. 1975; VOL. 10; NO 6; PP. 657-666; H.T. 2; BIBL. 23REF.Article

ENTHALPY CHANGES ASSOCIATED WITH THE DENATURATION OF COLLAGENS OF DIFFERENT AMINO ACID CONTENT.MENASHI S; FINCH A; GARDNER PJ et al.1976; BIOCHIM. BIOPHYS. ACTA; PAYS-BAS; DA. 1976; VOL. 444; NO 2; PP. 623-625; BIBL. 9 REF.Article

THE EFFECT OF SOME MEAT PROTEINS ON THE RHEOLOGICAL PROPERTIES OF PECTATE AND ALGINATE GELSHUGHES L; LEDWARD DA; MITCHELL JR et al.1980; J. TEXTURE STUD.; ISSN 0022-4901; NLD; DA. 1980 PUBL. 1981; VOL. 11; NO 3; PP. 247-256; BIBL. 8 REF.Article

Stability of sorbic acid in intermediate moisture systemsLEDWARD, D. A.Food additives and contaminants. 1990, Vol 7, Num 5, pp 677-683, issn 0265-203X, 7 p.Conference Paper

High pressure treatment effects on cod (Gadus morhua) muscleANGSUPANICH, K; LEDWARD, D. A.Food chemistry. 1998, Vol 63, Num 1, pp 39-50, issn 0308-8146Article

Dynamic viscoelastic behaviour of high pressure treated gluten-soy mixtures = Comportement viscoélastique dynamique de mélanges gluten-soja traités par des hautes pressionsAPICHARTSRANGKOON, A; LEDWARD, D. A.Food chemistry. 2002, Vol 77, Num 3, pp 317-323, issn 0308-8146Article

Emulsifying and gelling properties of porcine blood plasma as influenced by high-pressure processing = Influence du traitement à haute pression sur les propriétés émulsifiantes et gélifiantes du plasma de sang porcinPARES, D; LEDWARD, D. A.Food chemistry. 2001, Vol 74, Num 2, pp 139-145, issn 0308-8146Article

Soy protein pressure-induced gelsMOLINA, Elena; DEFAYE, Aklile B; LEDWARD, Dave A et al.Food hydrocolloids. 2002, Vol 16, Num 6, pp 625-632, issn 0268-005X, 8 p.Article

Effects of high pressure on the myofibrillar proteins of cod and turkey muscleANGSUPANICH, K; EDDE, M; LEDWARD, D. A et al.Journal of agricultural and food chemistry (Print). 1999, Vol 47, Num 1, pp 92-99, issn 0021-8561Article

Effect of high-pressure treatment on the activity of some polyphenoloxidasesGOMES, M. R. A; LEDWARD, D. A.Food chemistry. 1996, Vol 56, Num 1, pp 1-5, issn 0308-8146Article

Photooxidation and photofading of dyed nylon-6,6 film : influence of acid dye concentration and relationship with luminescent speciesALLEN, N. S; LEDWARD, M; FOLLOWS, G. W et al.European polymer journal. 1992, Vol 28, Num 1, pp 23-27, issn 0014-3057Article

Effect of heat treatment on changes in texture, structure and properties of Thai indigenous chicken muscleWATTANACHANT, Saowakon; BENJAKUL, Soottawat; LEDWARD, David A et al.Food chemistry. 2005, Vol 93, Num 2, pp 337-348, issn 0308-8146, 12 p.Article

Emulsifying properties of high pressure treated soy protein isolate and 7S and 11S globulinsMOLINA, E; PAPADOPOULOU, A; LEDWARD, D. A et al.Food hydrocolloids. 2001, Vol 15, Num 3, pp 263-269, issn 0268-005XArticle

Effect of high-pressure treatment on lipoxygenase activityTANGWONGCHAI, R; LEDWARD, D. A; AMES, J. M et al.Journal of agricultural and food chemistry (Print). 2000, Vol 48, Num 7, pp 2896-2902, issn 0021-8561Article

High pressure/thermal treatment effects on the texture of beef muscleMA, Han-Jun; LEDWARD, D. A.Meat science. 2004, Vol 68, Num 3, pp 347-355, issn 0309-1740, 9 p.Article

Effect of high-pressure treatment on the texture of cherry tomatoTANGWONGCHAI, R; LEDWARD, D. A; AMES, J. M et al.Journal of agricultural and food chemistry (Print). 2000, Vol 48, Num 5, pp 1434-1441, issn 0021-8561Article

Emulsifying behaviour of 11S globulin Vicia faba in mixtures with sulphated polysaccharides: comparison of thermal and high-pressure treatmentsGALAZKA, V. B; DICKINSON, E; LEDWARD, D. A et al.Food hydrocolloids. 1999, Vol 13, Num 5, pp 425-435, issn 0268-005XArticle