| Protein–protein crosslinking in food: methods, consequences, applications JA Gerrard Trends in food science & technology 13 (12), 391-399, 2002 | 468 | 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 | 268 | 2003 |
| The maillard reaction SE Fayle, JA Gerrard Royal Society of Chemistry, 2002 | 193 | 2002 |
| Inhibition of lysine biosynthesis: an evolving antibiotic strategy CA Hutton, MA Perugini, JA Gerrard Molecular BioSystems 3 (7), 458-465, 2007 | 192 | 2007 |
| 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 | 192 | 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 | 192 | 1998 |
| 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 | 164 | 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 | 151 | 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 | 144 | 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 | 139 | 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 | 114 | 2003 |
| 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 | 110 | 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 | 104 | 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 | 103 | 1997 |
| 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 | 101 | 2016 |
| 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 | 100 | 1998 |
| 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 | 97 | 2012 |
Renwick CJ DobsonProfessor of Chemical Biology, School of Biological Sciences, University of Canterbury在 canterbury.ac.nz 的电子邮件经过验证
