Ledward DA - Search Results

1

Differential scanning calorimetry of lupin and soy proteins.

Sousa IM, Mitchell JR, Ledward DA, Hill SE, da Costa ML. Sousa IM, et al. Among authors: da costa ml, ledward da. Z Lebensm Unters Forsch. 1995 Dec;201(6):566-9. doi: 10.1007/BF01201587. Z Lebensm Unters Forsch. 1995. PMID: 8585334

2

Effects of calcium and pH on spun fibres produced from plasma-alginate mixtures.

Imeson AP, Ledward DA, Mitchell JR. Imeson AP, et al. Among authors: ledward da. Meat Sci. 1979 Oct;3(4):287-94. doi: 10.1016/0309-1740(79)90005-6. Meat Sci. 1979. PMID: 22055420

3

Prediction of water activity, a(w), in cook-soak equilibrated intermediate moisture meats.

Webster CE, Wood RM, Ledward DA. Webster CE, et al. Among authors: ledward da. Meat Sci. 1979 Jan;3(1):43-51. doi: 10.1016/0309-1740(79)90023-8. Meat Sci. 1979. PMID: 22055199

4

The role of non-haem proteins in meat haemoprotein digestion.

Hazell T, Ledward DA, Neale RJ, Root IC. Hazell T, et al. Among authors: ledward da. Meat Sci. 1981 Sep;5(5):397-405. doi: 10.1016/0309-1740(81)90038-3. Meat Sci. 1981. PMID: 22054493

5

Relative role of catalysts and reductants in the formation of metmyoglobin in aerobically stored beef.

Ledward DA, Smith CG, Clarke HM, Nicholson M. Ledward DA, et al. Meat Sci. 1977 Apr;1(2):149-56. doi: 10.1016/0309-1740(77)90016-X. Meat Sci. 1977. PMID: 22054556

6

The role of lipids and glycerol in determining the shelf-life of glycerol desorbed intermediate moisture meat products.

Webster CE, Nunez-Gonzales FA, Ledward DA. Webster CE, et al. Among authors: ledward da. Meat Sci. 1982 Apr;6(3):191-8. doi: 10.1016/0309-1740(82)90028-6. Meat Sci. 1982. PMID: 22054863

7

Protein hydrolysates from meat industry by-products.

Webster JD, Ledward DA, Lawrie RA. Webster JD, et al. Among authors: ledward da. Meat Sci. 1982 Sep;7(2):147-57. doi: 10.1016/0309-1740(82)90080-8. Meat Sci. 1982. PMID: 22055137

8

Nutritional evaluation of sausages containing chick pea flour (Cicer arietinum).

Verma MM, Neale RJ, Ledward DA. Verma MM, et al. Among authors: ledward da. Meat Sci. 1985;15(1):31-5. doi: 10.1016/0309-1740(85)90072-5. Meat Sci. 1985. PMID: 22056074

9

Scanning calorimetric studies of some protein-protein interactions involving myoglobin.

Ledward DA. Ledward DA. Meat Sci. 1978 Oct;2(4):241-9. doi: 10.1016/0309-1740(78)90025-6. Meat Sci. 1978. PMID: 22055123

10

Reactivity of glycerol in intermediate moisture meats.

Obanu ZA, Ledward DA, Lawrie RA. Obanu ZA, et al. Among authors: ledward da. Meat Sci. 1977 Jul;1(3):177-83. doi: 10.1016/0309-1740(77)90035-3. Meat Sci. 1977. PMID: 22054666

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