C. Davies

发表

Indication of the Maillard reaction during storage of protein isolates

T. Labuza, F. Netto, D. Gallaher, 1998 .

Endo-β-mannanase, the leguminous aleurone layer and the storage galactomannan in germinating seeds ofTrigonella foenum-graecum L.

J. G. Grant Reid, H. Meier, C. Davies, 2004, Planta.

Ascorbic acid browning: the incorporation of C1 from ascorbic acid into melanoidins

B. Wedzicha, C. Davies, 1994 .

Kinetic model of the glucose-glycine reaction

B. Wedzicha, C. Davies, C. Gillard, 1997 .

Effect of Oligosaccharides and Fibre Substitutes on Short-chain Fatty Acid Production by Human Faecal Microflora

J. Slavin, J. Feirtag, C. Davies, 2000 .

Physicochemical properties of freshly baked and stored whole-wheat muffins with and without flaxseed meal

A. Shearer, C. Davies, 2005 .

The Maillard Reaction Application to Confectionery Products

T. Labuza, C. Davies, 2000 .

Food Authentication and Traceability

C. Davies, 2004 .

Evaluation of the Acyclic State and the Effect of Solvent Type on Mutarotation Kinetics and on Maillard Browning Rate of Glucose and Fructose

T. Labuza, A. Kaanane, F. Guillaume, 2005 .

Kinetics of the inhibition of ascorbic acid browning by sulphite.

B. Wedzicha, C. Davies, 1992, Food Additives and Contaminants.