H. Brown

Kaolin-based catalyst as a triglyceride FCC upgrading catalyst with high deoxygenation, mild cracking, and low dehydrogenation performances

Hongfei Lin, Hui Wang, Ying Zheng, 2019, Catalysis Today.

Discoloration in Raw and Processed Fruits and Vegetables

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

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 .

CERTAIN FUNCTIONAL PROPERTIES OF MICROWAVE AND HOT‐WATER PROCESSED CRAMBE MEALS

H. Brown, A. W. Kirleis, 1980 .

High temperature reduction of metmyoglobin in aqueous muscle extracts.

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