J. Adams

发表

Characterization of manganese-oxidizing (MnII→MnIV) bacteria from Negev Desert rock varnish: implications in desert varnish formation

J. T. Staley, B. Hungate, A. Danin, 1987 .

Cluster Models of Cu Binding and CO and NO Adsorption in Cu-Exchanged Zeolites

R. Ramprasad, K. Hass, W. Schneider, 1996 .

Effect of Enzymatic Reactions on Color of Fruits and Vegetables

J. Adams, 2010 .

Discoloration in Raw and Processed Fruits and Vegetables

J. Adams, H. Brown, 2007, Critical reviews in food science and nutrition.

Activation of soluble guanylate cyclase by NO-hemoproteins involves NO-heme exchange. Comparison of heme-containing and heme-deficient enzyme forms.

L. Ignarro, K. S. Wood, J. Adams, 1986, The Journal of biological chemistry.

PECTINASE IN THE SALIVA OF MYZUS PERSICAE (SULZ.) (HOMOPTERA: APHIDIDAE)

J. Adams, J. Mcallan, 1956 .

Food additive-additive interactions involving sulphur dioxide and ascorbic and nitrous acids: a review

J. Adams, 1997 .

A highly stable alkyl-amide silica-based column packing for reversed-phase HPLC of polar and ionizable compounds

J. Adams, J. Martosella, B. Bidlingmeyer, 1999 .

Aphid behaviour and host-plant preference demonstrated by electronic patterns of probing and feeding

J. Adams, C. V. Wade, 1976, American Potato Journal.

The inactivation and regeneration of peroxidase in relation to the high temperature–short time processing of vegetables

J. Adams, 2007 .

Heat-inactivated peroxidases and the role of calcium abstraction as a cause of their enhanced lipid oxidation activity: potential effects on the flavour quality of heat-processed vegetables

D. Ledward, J. Adams, H. Brown, 2003 .

Regeneration and the kinetics of peroxidase inactivation

J. Adams, 1997 .

Fungi and bacteria involved in desert varnish formation

D. J. Borns, S. Taylor-George, J. T. Staley, 2005, Microbial Ecology.

Review: Enzyme inactivation during heat processing of food‐stuffs

J. Adams, J. B. Adams, 2007 .

The colour of fruit and vegetables

J. Adams, 1981 .

Sulfur-containing polypeptides. I. Use of the N-benzhydryloxycarbonyl group and the benzhydryl ester.

R. Hiskey, J. Adams, 1965, Journal of the American Chemical Society.

THE MODE OF ACTION OF CHLORINATED BISPHENOL ANTIBACTERIALS: Part I. Metal Chelates of Hexachlorophene and Thiobisdichlorphenol

J. Adams, J. B. Adams, 1958, The Journal of pharmacy and pharmacology.

Thermal degradation of anthocyanins with particular reference to the 3‐glycosides of cyanidin. I. In acidified aqueous solution at 100 °C

J. Adams, 1973 .

Properties of Brussels sprouts thioglucosidase

M. Springett, J. Adams, 1989 .

Raw materials quality and the texture of processed vegetables

J. Adams, 2004 .

BLANCHING of VEGETABLES

J. Adams, 1981 .

Identification of 1‐cyano‐2,3‐epithiopropane in volatiles of a model system from brussels sprouts (Brassica Oleraceae L var Bullata subvar Gemmifera DC)

M. Springett, J. Adams, 1989 .

Linkage of carbohydrate to hydroxyamino acids in mucopolysaccharides and mucoproteins.

J. Adams, 1965, The Biochemical journal.

Famoxadone: the discovery and optimisation of a new agricultural fungicide.

J. Adams, D. Geffken, John B. Adams, 2001, Pest management science.

Teichoic acids possessing phosphate-sugar linkages in strains of Lactobacillus plantarum.

J. Adams, A. Archibald, J. Baddiley, 1969, Biochemical Journal.

THE SIGNIFICANCE OF PECTINASE IN PLANT PENETRATION BY APHIDS

J. Adams, J. Mcallan, 1961 .

A CELLULOSE-HYDROLYZING FACTOR IN APHID SALIVA.

J. Adams, M. Drew, 1965, Canadian journal of zoology.

PECTINASE IN CERTAIN INSECTS

J. Adams, J. Mcallan, 1958 .

High temperature reduction of metmyoglobin in aqueous muscle extracts.

D. Ledward, J. Adams, H. Brown, 2003, Meat science.

The behaviour of green bean lipoxygenase on chromatography and isoelectric focusing

J. Adams, M. Ongley, 1989 .

Potato aphid control studies, 1946–1949, at Woodstock, N. B., Canada

R. A. Kelley, J. Adams, 1950, American Potato Journal.

Inhibition of green bean lipoxygenase by cyanide

J. Adams, 1989 .

Thermal degradation of anthocyanins with particular reference to the 3‐glycosides of cyanidin. II. The anaerobic degradation of cyanidin‐3‐rutinoside at 100 °C and pH 3.0 in the presence of sodium sulphite

J. Adams, J. S. Woodman, 1973 .

Application of a biochemical time–temperature integrator to estimate pasteurisation values in continuous food processes

J. Adams, A. Lach, G. Tucker, 2002 .

ATOMIC-LEVEL MODELING OF CO2 DISPOSAL AS A CARBONATE MINERAL: A SYNERGETIC APPROACH TO OPTIMIZING REACTION PROCESS DESIGN

M. Mckelvy, A. Chizmeshya, J. Adams, 2001 .

Bromophenol formation as a potential cause of `disinfectant' taint in foods

M. Toward, J. Adams, S. Lock, 1999 .

The biosynthesis of chondroitin sulphate. Incorporation of sulphate into chondroitin sulphate in embryonic chick cartilage.

J. Adams, 1960, The Biochemical journal.

The degradation of anthocyanins in canned strawberries: I. The effect of various processing parameters on the retention of pelargonidin-3-glucoside

J. Adams, M. Ongley, 2007 .