G. Sanderson

发表

The value of Phaffia yeast as a feed ingredient for salmonid fish

S. O. Jolly, G. Sanderson, 1994 .

Extraction, purification, and partial characterization of a tea metalloprotein and its role in the formation of black tea aroma constituents.

P. Coggon, G. W. Sanderson, L. Romanczyk, 1977, Journal of agricultural and food chemistry.

EXTRACTION OF SOLUBLE CATECHOL OXIDASE FROM TEA SHOOT TIPS.

G. W. Sanderson, G. Sanderson, 1964, Biochimica et Biophysica Acta.

Changes in the level of polyphenol oxidase activity in tea flush on storage after plucking

G. W. Sanderson, G. Sanderson, 1964 .

Contribution of Polyphenolic Compounds to the Taste of Tea

F. J. Farrell, P. Coggon, C. Manley, 1976 .

Biochemistry of tea fermentation. Oxidative degallation and epimerization of the tea flavanol gallates

P. Coggon, G. A. Moss, G. Sanderson, 1973 .

Tea catechol oxidase: Isolation, purification and kinetic characterization

P. Coggon, G. W. Sanderson, G. A. Moss, 1973 .

Enzymic Assimilation of Nitrate in Tomato Plants. II. Reduction of Nitrite to Ammonia.

E. Cocking, G. Sanderson, 1964, Plant physiology.

BIOCHEMISTRY OF TEA FERMENTATION: THE ROLE OF CAROTENES IN BLACK TEA AROMA FORMATION

J. Gonzalez, G. Sanderson, H. Co, 1971 .

Formation of epitheaflavic acid and its transformation to thearubigins during tea fermentation

P. Coggon, G. W. Sanderson, G. Sanderson, 1971 .

Effect of leaf age on photosynthetic assimilation of carbon dioxide in tea plants

G. W. Sanderson, G. Sanderson, K. Sivapalan, 1966 .

Use of Enzymes in the Manufacture of Black Tea and Instant Tea

P. Coggon, G. Sanderson, 1977 .

The Chemistry of Tea and Tea Manufacturing

Gary W. Sanderson, G. W. Sanderson, G. Sanderson, 1972 .

Formation of black tea aroma

G. W. Sanderson, G. Sanderson, Harold N. Grahamm, 1973 .

5-Dehydroshikimate reductase in the tea plant (Camellia sinensis L.). Properties and distribution.

G. W. Sanderson, G. Sanderson, 1966, The Biochemical journal.

The organic acids in tea plants. A study of the non‐volatile organic acids separated on silica gel

G. W. Sanderson, R. Selvendran, G. Sanderson, 1965 .

Peptidase activity in shoot tips of the tea plant (Camellia sinensis L.).

G. W. Sanderson, G. Sanderson, G. R. Roberts, 1964, The Biochemical journal.

Changes undergone by free amino-acids during the manufacture of black tea.

G. Sanderson, G. R. Roberts, 1966, Journal of the science of food and agriculture.

BIOCHEMISTRY OF TEA FERMENTATION: PRODUCTS OF THE OXIDATION OF TEA FLAVANOLS IN A MODEL TEA FERMENTATION SYSTEM

G. W. Sanderson, G. Sanderson, H. Co, 1972 .

Enzymic Assimilation of Nitrate in Tomato Plants. I. Reduction of Nitrate to Nitrite.

E. Cocking, G. W. Sanderson, G. Sanderson, 1964, Plant physiology.

Change in cell membrane permeability in tea flush on storage after plucking and its effect on fermentation in tea manufacture

G. W. Sanderson, G. Sanderson, 1968 .

3 – Changing Technical Processes in U.S. Food Industries

B. S. Schweigert, Gary W. Sanderson, Bernard S. Schweigert, 1988 .

The release of ammonia from pyridine nucleotides in alkali and its importance in enzymic studies of nitrate assimilation

G. Sanderson, 1963 .

Technical Forces Shaping the U.S. Food-Processing Industry

B. S. Schweigert, G. W. Sanderson, G. Sanderson, 1985 .

Removal of polyphenolic compounds interfering with carbohydrate determinations in plant extracts with an insoluble polyphenol adsorbent.

G. Sanderson, B. Perera, 1966, The Analyst.

On the nature of the enzyme catechol oxidase in tea plants

G. W. Sanderson, G. Sanderson, 1965 .

BIOCHEMISTRY OF TEA FERMENTATION: CONVERSION OF AMINO ACIDS TO BLACK TEA AROMA CONSTITUENTS

H. Co, G. W. Sanderson, G. Sanderson, 1970 .