J. Coppock

发表

Analytical and pharmacological problems arising from the use of organic chemicals as processing aids and hygiene aids in the food industry

J. Coppock, 1952 .

Hygiene and Food Manufacture

J. Coppock, 1950, Journal. Royal Sanitary Institute.

Some effects of a virile chemical industry on food processing

J. Coppock, 1950 .

The role of lipids in baking.

J. Coppock, N. Fisher, M. L. Ritchie, 1957 .

Influence of diet and husbandry on the nutritional value of the hen's egg†

N. Daniels, J. Coppock, 1962 .

The survival of Bacillus subtilis spores in the baking of bread

M. Ingram, S. Cornford, J. Coppock, 1954 .

The effect of lipoxygenase action on the mechanical development of wheat flour doughs

N. Daniels, J. Coppock, P. Frazier, 1973 .

Use of L-cysteine in bread baking--results of a multi-generation feeding experiment with breeding rats.

J. Coppock, D. Frape, J. Wilkinson, 1971, Journal of the science of food and agriculture.

204. The attempted resolution of phenyl αβ-dideuteroethyl ketone by an indirect method

S. M. Partridge, J. Coppock, J. Kenyon, 1938 .

Studies on the lipids of flour IV.—Factors affecting lipid binding in breadmaking†

N. Daniels, J. Coppock, P. W. Eggitt, 1969 .

Studies on the lipids of flour. 3. Lipid binding in breadmaking.

N. Daniels, J. Coppock, P. W. Eggitt, 1966, Journal of the science of food and agriculture.

XXXVIII. The compressibilities and expansion co-efficients of gases at low pressures

J. Coppock, 1935 .

A comparison of free range and battery hens' eggs in relation to essential fatty acids and aortic sudanophilia in the chick.

G. Gresham, A. Howard, N. Daniels, 1962, Journal of atherosclerosis research.

The role of lipids in baking. IV.—Some further properties of flour lipids and defatted flours

J. Coppock, M. L. Ritchie, M. Cookson, 1957 .

Studies on the lipids of flour. I.—Effect of chlorine dioxide treatment on the essential fatty acids

N. Daniels, J. Coppock, P. W. Eggitt, 1960 .

Some present trends in baking research

J. Coppock, 1950 .

Some aspects of the use of mineral oils in baking practice with particular reference to bread

J. Coppock, M. Cookson, 1949 .

Essential fatty acid retention in flour treatment.

N. Daniels, J. Coppock, P. W. Eggitt, 1960 .

A rheological investigation of the role of water in wheat flour doughs

J. Coppock, P. W. Eggitt, P. W. Heaps, 2007 .

The role of lipids in baking. III.—some breadmaking and other properties of defatted flours and of flour lipids

J. Coppock, M. Cookson, 1956 .

Chemical Additives and Adulterants in Food

J. Coppock, 1951, British Journal of Nutrition.

The role of glycerides in baking

D. Axford, J. Coppock, D. Laney, 1954 .

Silicone Pan Glazes in Bread Production

J. Coppock, H. Hulse, A. Urie, 1949 .

The effect of humidity on mould growth on constructional materials

J. B. M. Coppock, E. D. Cookson, J. Coppock, 1951 .

Studies on the lipids of flour V. —Effect of air on lipid binding

N. Daniels, P. S. Wood, J. Coppock, 1970 .

Lipid oxidation in flour doughs—observations involving the boron trifluoride interesterification reaction

N. Daniels, J. Coppock, P. W. Russell Eggitt, 1965 .

Fundamental studies on dough with the brabender extensograph. II.—Determination of the apparent elastic modulus and coefficient of viscosity of wheat flour dough

H. Muller, J. Coppock, P. W. Eggitt, 1962 .

Fundamental studies on dough with the brabender extensograph. III.—the work technique

H. Muller, J. Coppock, P. W. Eggitt, 1963 .

Fundamental studies on dough with the Brabender Extensograph. I.—determination of stress–strain curves

H. Muller, J. Coppock, P. W. Eggitt, 1961 .

Cereal product fortification: The B vitamins, with special reference to thiamine losses in baked products

J. Coppock, R. A. Knight, B. R. Carpenter, 1956 .

Protein quality and quantity: A rheological assessment of their relative importance in breadmaking

J. Coppock, P. W. Heaps, T. Webb, 2007 .

Studies on mechanical factors affecting dough development

J. Coppock, P. W. Eggitt, P. W. Heaps, 1967 .

Flour testing. I.—A comparison of the brabender extensograph, chopin alveograph and simon extensometer methods of testing bread flours with particular reference to the effect of various froms of flour treatment

J. Coppock, R. Bennett, 1956 .

Symposium on Certain Agents Used in Milling and Baking

J B M COPPOCK, J. Coppock, 1952, Proceedings of the Royal Society of Medicine.

Measuring the physical characteristics of flour : A method of using the chopin alveograph to detect the effect of flour improvers

J. Coppock, R. Bennett, 1952 .

Biscuit stability, the effect on oxidative changes of certain natural and synthetic antioxidants.

J. Coppock, F. Ottaway, 1958 .

Studies on the lipids of flour. II.—chemical and toxicological studies on the lipid of chlorine‐treated cake flour

N. Daniels, J. Coppock, D. Frape, 1963 .

The natural ageing of flour.

J. Coppock, R. Bennett, 1957 .

Natural toxicants and food additives–the relative risks

J. Coppock, 1979 .

Creaming and other tests in the assessment of bakery fats

S. Cornford, J. Coppock, F. Ottaway, 1958 .

The pharmaceutical industry in Germany during the period 1939-1945

British Intelligence Objectives Sub-Committee, J. Coppock, 1950 .