L. Simmons

发表

Effects of Microbial Transglutaminase on the Wheat Proteins of Bread and Croissant Dough

J. Gerrard, K. Sutton, P. A. Brown, 2001 .

Effect of Structural and Physicochemical Characteristics of the Protein Matrix in Pasta on In Vitro Starch Digestibility

M. Morgenstern, K. Sutton, Suman Mishra, 2008 .

Predicting wheat quality--consequences of the ascorbic acid improver effect

L. Motoi, S. Shorter, D. Every, 2008 .

Fractionation of Wheat Starch on the Basis of Hydrated Density

W. R. Morrison, D. W. Baruch, J. McKenzie, 1979 .

Pendimethalin Movement Through Pine Bark Compared to Field Soil

J. Derr, L. Simmons, 2007 .

Evaluation of the prebiotic potential of five kiwifruit cultivars after simulated gastrointestinal digestion and fermentation with human faecal bacteria

J. Ingram, D. Hedderley, S. Parkar, 2018 .

Distribution of Redox Enzymes in Millstreams and Relationships to Chemical and Baking Properties of Flour

M. Ross, D. Every, L. Simmons, 2006 .

Crosslinkage of proteins by dehydroascorbic acid and its degradation products

J. Gerrard, E. A. Reid, S. J. Meade, 2000 .

Distribution of Glutathione in Millstreams and Relationships to Chemical and Baking Properties of Flour

M. Ross, S. C. Morrison, D. Every, 2006 .

Studies on the Mechanism of the Ascorbic Acid Improver Effect on Bread using Flour Fractionation and Reconstitution Methods

K. Sutton, M. Ross, D. Every, 1999 .

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

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

Molecular Level Protein Composition of Flour Mill Streams from a Pilot-Scale Flour Mill and Its Relationship to Product Quality

K. Sutton, L. Simmons, 2006 .