N. Larsen

发表

A Case Study of the Response of Immunogenic Gluten Peptides to Sourdough Proteolysis

L. Domigan, J. Gerrard, Olivia Ogilvie, 2021, Nutrients.

The effect of baking time and temperature on gluten protein structure and celiac peptide digestibility.

L. Domigan, J. Gerrard, Olivia Ogilvie, 2021, Food research international.

The use of microbial transglutaminase in a bread system: A study of gluten protein structure, deamidation state and protein digestion.

L. Domigan, J. Gerrard, Olivia Ogilvie, 2020, Food chemistry.

A targeted mass spectrometry method for the accurate label-free quantification of immunogenic gluten peptides produced during simulated digestion of food matrices

L. Domigan, J. Gerrard, Olivia Ogilvie, 2020, MethodsX.

The impact of pH, salt concentration and heat on digestibility and amino acid modification in egg white protein

J. Gerrard, Moritz Lassé, N. Larsen, 2015 .

LIPID QUALITY FACTORS IN BREEDING NEW ZEALAND WHEATS

N. Larsen, D. W. Baruch, V. Humphrey-Taylor, 2015 .

Polymorphism and higher order structures of protein nanofibers from crude mixtures of fish lens crystallins: toward useful materials.

C. Roux, L. Domigan, M. Sunde, 2012, Biopolymers.

Non-invasive Monitoring of Dough Mixing by Near Infrared Spectroscopy

B. Osborne, N. Larsen, I. Wesley, 1998 .

Sulphur ligand metal complexes. Part 15. [1]. Sulphurnitrogen donor ligand complexes of copper

N. Larsen, E. Ainscough, A. Brodie, 1982 .

Glycolipid Analysis in Wheat Grains

N. Larsen, 1992 .

Characterisation of polysaccharides synthesised by Gluconobacter oxydans NCIMB 4943

R. Furneaux, N. Larsen, I. Sims, 2001 .

Prediction of mechanical dough development, water absorption and baking performance from farinograph parameters

N. Larsen, T. D. Atkins, 1990 .

Wheat glutenin proteins assemble into a nanostructure with unusual structural features

J. Gerrard, K. Sutton, N. Larsen, 2009 .

Modifications in the physicochemical properties of flour “fractions” after Pulsed Electric Fields treatment of thermally processed oat

S. Leong, I. Oey, Jaspreet Singh, 2020 .

Understanding the Mechanism of How Pulsed Electric Fields Treatment Affects the Digestibility and Characteristics of Starch in Oat Flour

S. Leong, I. Oey, Jaspreet Singh, 2022, Applied Sciences.

Copper co-ordination to thioether ligands. Chemical, spectroscopic, and crystallographic studies on copper(I) complexes of 2-(3,3-dimethyl-2-thiabutyl)pyridine and the 2-(3,3-dimethyl-2-thiabutyl)pyridinium cation

E. Baker, N. Larsen, E. Ainscough, 1981 .

Copper co-ordination to thioether ligands. Spectroscopic studies of dimeric copper(II) complexes of 2-(3,3-dimethyl-2-thiabutyl)pyridine and the crystal structure of di-µ-bromo-bis{bromo[2-(3,3-dimethyl-2-thiabutyl)pyridine-NS]copper(II)}

E. Baker, N. Larsen, E. Ainscough, 1981 .

Binucleating ligands for probing metal–metal interactions in hemocyanin and cytochrome oxidase models

V. McKee, C. Reed, N. Larsen, 1983 .

Sulphur-ligand–metal complexes. Part 14. Bis[2-(3,3-dimethyl-2-thia-butyl)pyridine] complexes of copper(II) and related metal ions

N. Larsen, E. Ainscough, A. Brodie, 1982 .

Sulphur Ligand Metal Complexes. Part 15. Sulphur-Nitrogen Donor Ligand Complexes of Copper.

N. Larsen, E. Ainscough, A. Brodie, 1982 .

COPPER COORDINATION TO THIOETHER LIGANDS. SPECTROSCOPIC STUDIES OF DIMERIC COPPER(II) COMPLEXES OF 2-(3,3-DIMETHYL-2-THIABUTYL)PYRIDINE AND THE CRYSTAL STRUCTURE OF DI-μ-BROMOBIS(BROMO(2-(3,3-DIMETHYL-2-THIABUTYL)PYRIDINE-N,S)COPPER(I

E. Baker, N. Larsen, E. Ainscough, 1982 .

COPPER COORDINATION TO THIOETHER LIGANDS. CHEMICAL, SPECTROSCOPIC, AND CRYSTALLOGRAPHIC STUDIES ON COPPER(I) COMPLEXES OF 2-(3,3-DIMETHYL-2-THIOBUTYL)PYRIDINE AND THE 2-(3,3-DIMETHYL-2-THIOBUTYL)PYRIDINIUM CATION

E. Baker, N. Larsen, E. Ainscough, 1981 .

Sulphur ligand metal complexes. Part 10 [1]. Sulphur-nitrogen donor ligand complexes of the group 6 metal carbonyls

N. Larsen, E. Ainscough, A. Brodie, 1981 .

Sulphur ligand metal complexes Part 13 [1]. Palladium(II) and platinum(II) complexes of pentafluoroaryl thioether ligands

N. Larsen, E. Ainscough, A. Brodie, 1981 .

Sulphur ligand metal complexes.

N. Larsen, R. G. Mathews, E. Ainscough, 1976 .

Barley β-glucan-protein based bioplastic film with enhanced physicochemical properties for packaging

G. Santagata, S. Cimmino, C. Silvestre, 2016 .

Solid-state NMR studies on the structure of starch granules

R. Furneaux, N. Larsen, K. Morgan, 1995 .

Ascorbate Oxidase levels in Wheat and their Relationship to Baking Quality

N. Larsen, M. Gilpin, Dale Every, 1996 .

Continuous Spectrophotometric Assay and Properties of Ascorbic Acid Oxidising Factors in Wheat

N. Larsen, D. Every, M. Gilpin, 1995 .

Water addition and the physical properties of mechanical dough development doughs and breads

N. Larsen, D. Greenwood, 1991 .

Amyloid fibril formation from crude protein mixtures

J. Gerrard, K. Sutton, N. Larsen, 2011, Biotechnology progress.

Understanding the impact of Pulsed Electric Fields treatment on the thermal and pasting properties of raw and thermally processed oat flours.

S. Leong, I. Oey, Jaspreet Singh, 2020, Food research international.

The effect of laboratory and commercial milling on lipids and other physicochemical factors affecting the breadmaking quality of wheat flour

N. Larsen, D. W. Baruch, V. Humphrey-Taylor, 1989 .

Amyloid fibrils as functionalizable components of nanocomposite materials

J. Gerrard, M. Staiger, K. Sutton, 2012, Biotechnology progress.

The effect of ball-milling on phospholipid extractability and the breadmaking quality of flour

K. Sutton, N. Larsen, C. Mouat, 1990 .

Effect of Mechanical Dough Development on the Extractability of Wheat Storage Proteins from Bread Dough

W. Bushuk, K. Sutton, N. Larsen, 1997 .

Glycolipid content as a breadmaking quality determinant in flours from New Zealand wheat blends

N. Larsen, D. W. Baruch, V. Humphrey-Taylor, 1989 .

Aspects of physical and chemical alterations to proteins during food processing – some implications for nutrition

Juliet A Gerrard, J. Gerrard, Moritz Lassé, 2012, British Journal of Nutrition.

Rheological Properties of Dough During Mechanical Dough Development

O. Campanella, M. Morgenstern, N. Larsen, 2000 .

The effect of electrode configuration and substrate material on the mass deposition rate of electrospinning

A. R. Wallace, N. Tucker, Jonathan Stanger, 2009 .

Effect of Heat Damage on the Baking Quality of Starch Extracted from Wheat

K. Kulp, K. Lorenz, N. Larsen, 1993 .

Dynamic and Elongation Rheology of Yeasted Bread Doughs

N. Phan-Thien, R. Tanner, N. Larsen, 2002 .

Bioactive films based on barley β-glucans and ZnO for wound healing applications.

G. Santagata, D. Duraccio, F. Bosco, 2021, Carbohydrate polymers.

Use of Stacked Layers of Electrospun L-Lactide/Glycolide Co-Polymer Fibers for Rapid Construction of Skin Sheets

N. Tucker, N. Larsen, M. Merrilees, 2021, Bioengineering.

Proteomic modelling of gluten digestion from a physiologically relevant food system: A focus on the digestion of immunogenic peptides from wheat implicated in celiac disease.

L. Domigan, J. Gerrard, Sarah Roberts, 2020, Food chemistry.

Effect of salts on the electrospinning of poly(vinyl alcohol)

N. Tucker, Jonathan Stanger, M. Staiger, 2009 .

Amyloid fibrils as functionalizable components of nanocomposite materials

J. Gerrard, M. Staiger, K. Sutton, 2012, Biotechnology progress.