| Determination of anthocyanins, flavonoids and phenolic acids in potatoes. I: Coloured cultivars of Solanum tuberosum L CE Lewis, JRL Walker, JE Lancaster, KH Sutton Journal of the Science of Food and Agriculture 77 (1), 45-57, 1998 | 417 | 1998 |
| Developmental changes in the concentration and composition of flavonoids in skin of a red and a green apple cultivar CE Lister, JE Lancaster, KH Sutton, JRL Walker Journal of the Science of Food and Agriculture 64 (2), 155-161, 1994 | 261 | 1994 |
| Crosslinking of wheat dough proteins by glucose oxidase and the resulting effects on bread and croissants IA Rasiah, KH Sutton, FL Low, HM Lin, JA Gerrard Food Chemistry 89 (3), 325-332, 2005 | 193 | 2005 |
| Quantifying onion flavor compounds responding to sulfur fertility-sulfur increases levels of alk (en) yl cysteine sulfoxides and biosynthetic intermediates WM Randle, JE Lancaster, ML Shaw, KH Sutton, RL Hay, ML Bussard Journal of the American Society for Horticultural Science 120 (6), 1075-1081, 1995 | 176 | 1995 |
| Effects of microbial transglutaminase on the wheat proteins of bread and croissant dough JA Gerrard, SE Fayle, PA Brown, KH Sutton, L Simmons, I Rasiah Journal of Food Science 66 (6), 782-786, 2001 | 139 | 2001 |
| Effect of structural and physicochemical characteristics of the protein matrix in pasta on in vitro starch digestibility EHJ Kim, JR Petrie, L Motoi, MP Morgenstern, KH Sutton, S Mishra, ... Food Biophysics 3 (2), 229-234, 2008 | 132 | 2008 |
| Understanding the health benefits of blackcurrants. CE Lister, PE Wilson, KH Sutton, SC Morrison | 104 | 2002 |
| The role of maltodextrins in the staling of bread JA Gerrard, D Every, KH Sutton, MJ Gilpin Journal of Cereal Science 26 (2), 201-209, 1997 | 103 | 1997 |
| The impact of transglutaminase on soy proteins and tofu texture SBM Yasir, KH Sutton, MP Newberry, NR Andrews, JA Gerrard Food chemistry 104 (4), 1491-1501, 2007 | 95 | 2007 |
| Qualitative and quantitative variation among high molecular weight subunits of glutenin detected by reversed-phase high-performance liquid chromatography KH Sutton Journal of Cereal Science 14 (1), 25-34, 1991 | 91 | 1991 |
| In vitro effects of food extracts on selected probiotic and pathogenic bacteria J Sutherland, M Miles, D Hedderley, J Li, S Devoy, K Sutton, D Lauren International journal of food sciences and nutrition 60 (8), 717-727, 2009 | 87 | 2009 |
| The impact of Maillard cross-linking on soy proteins and tofu texture SBM Yasir, KH Sutton, MP Newberry, NR Andrews, JA Gerrard Food chemistry 104 (4), 1502-1508, 2007 | 78 | 2007 |
| The asymmetric synthesis of β-lactams: Stereocontrolled Asymmetric Tandem Michael Additions and Subsequent Alkylations of E-[(η5-C5H5) Fe (CO)(PPH3) COCH= CHME]. X-ray Crystal … SG Davies, IM Dordor-Hedgecock, KH Sutton, JC Walker, RH Jones, ... Tetrahedron 42 (18), 5123-5137, 1986 | 75 | 1986 |
| Free sugar composition of sweetpotato cultivars after storage SL Lewthwaite, KH Sutton, CM Triggs New Zealand journal of crop and horticultural science 25 (1), 33-41, 1997 | 74 | 1997 |
| Addition of transglutaminase to cereal products may generate the epitope responsible for coeliac disease JA Gerrard, KH Sutton Trends in Food Science & Technology 16 (11), 510-512, 2005 | 73 | 2005 |
| Determination of anthocyanins, flavonoids and phenolic acids in potatoes. II: Wild, tuberous Solanum species CE Lewis, JRL Walker, JE Lancaster, KH Sutton Journal of the Science of Food and Agriculture 77 (1), 58-63, 1998 | 60 | 1998 |
| Effect of mechanical dough development on the extractability of wheat storage proteins from bread dough W Bushuk, RL Hay, NG Larsen, RG Sara, LD Simmons, KH Sutton Cereal Chemistry 74 (4), 389-395, 1997 | 60 | 1997 |
| The diastereoselective functionalisation of arene tricarbonylchromium complexes containing a benzylic heteroatom substituent J Blagg, SG Davies, CL Goodfellow, KH Sutton Journal of the Chemical Society, Perkin Transactions 1, 1805-1811, 1987 | 58 | 1987 |
| Variation among high molecular weight subunits of glutenin detected by capillary electrophoresis KH Sutton, JA Bietz Journal of Cereal Science 25 (1), 9-16, 1997 | 51 | 1997 |
| Studies on the mechanism of the ascorbic acid improver effect on bread using flour fractionation and reconstitution methods D Every, L Simmons, KH Sutton, M Ross Journal of Cereal Science 30 (2), 147-158, 1999 | 49 | 1999 |
Juliet A. GerrardProfessor of Biochemistry, University of Auckland, New Zealand在 auckland.ac.nz 的电子邮件经过验证
