Juliet A. Gerrard
Juliet A. Gerrard
Professor of Biochemistry, University of Auckland, New Zealand
Verified email at auckland.ac.nz
Title
Cited by
Cited by
Year
Protein–protein crosslinking in food: methods, consequences, applications
JA Gerrard
Trends in food science & technology 13 (12), 391-399, 2002
4232002
Glycine betaine and glycine betaine analogues in common foods
FJ De Zwart, S Slow, RJ Payne, M Lever, PM George, JA Gerrard, ...
Food chemistry 83 (2), 197-204, 2003
2182003
The impact of processing on the nutritional quality of food proteins
SJ Meade, EA Reid, JA Gerrard
Journal of AOAC International 88 (3), 904-922, 2005
1832005
Dough properties and crumb strength of white pan bread as affected by microbial transglutaminase
JA Gerrard, SE Fayle, AJ Wilson, MP Newberry, M Ross, S Kavale
Journal of Food Science 63 (3), 472-475, 1998
1751998
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
1672005
The maillard reaction
SE Fayle, JA Gerrard
Royal Society of Chemistry, 2002
1672002
Inhibition of lysine biosynthesis: an evolving antibiotic strategy
CA Hutton, MA Perugini, JA Gerrard
Molecular bioSystems 3 (7), 458-465, 2007
1562007
Staling in Starch Breads: The Effect of Antistaling α‐Amylase
KR Morgan, J Gerrard, D Every, M Ross, M Gilpin
Starch‐Stärke 49 (2), 54-59, 2006
1312006
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
1292001
Formation of amyloid-like fibrils by ovalbumin and related proteins under conditions relevant to food processing
FG Pearce, SH Mackintosh, JA Gerrard
Journal of agricultural and food chemistry 55 (2), 318-322, 2007
1212007
The crystal structure of three site-directed mutants of Escherichia coli dihydrodipicolinate synthase: further evidence for a catalytic triad
RCJ Dobson, K Valegård, JA Gerrard
Journal of molecular biology 338 (2), 329-339, 2004
1152004
Pastry lift and croissant volume as affected by microbial transglutaminase
JA Gerrard, MP Newberry, M Ross, AJ Wilson, SE Fayle, S Kavale
Journal of Food Science 65 (2), 312-314, 2000
1112000
The role of dicarbonyl compounds in non-enzymatic crosslinking: a structure–activity study
SJ Meade, AG Miller, JA Gerrard
Bioorganic & medicinal chemistry 11 (6), 853-862, 2003
992003
Structure and evolution of a novel dimeric enzyme from a clinically important bacterial pathogen
BR Burgess, RCJ Dobson, MF Bailey, SC Atkinson, MDW Griffin, ...
Journal of Biological Chemistry 283 (41), 27598-27603, 2008
972008
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
951997
The crystal structures of native and (S)-lysine-bound dihydrodipicolinate synthase from Escherichia coli with improved resolution show new features of biological significance
RCJ Dobson, MDW Griffin, GB Jameson, JA Gerrard
Acta Crystallographica Section D: Biological Crystallography 61 (8), 1116-1124, 2005
932005
Maillard crosslinking of food proteins I: the reaction of glutaraldehyde, formaldehyde and glyceraldehyde with ribonuclease
JA Gerrard, PK Brown, SE Fayle
Food chemistry 79 (3), 343-349, 2002
882002
Evolution of quaternary structure in a homotetrameric enzyme
MDW Griffin, RCJ Dobson, FG Pearce, L Antonio, AE Whitten, CK Liew, ...
Journal of molecular biology 380 (4), 691-703, 2008
862008
Staling in starch bread: the effect of gluten additions on specific loaf volume and firming rate
D Every, JA Gerrard, MJ Gilpin, M Ross, MP Newberry
Starch‐Stärke 50 (10), 443-446, 1998
841998
Amyloid fibrils as a nanoscaffold for enzyme immobilization
SM Pilkington, SJ Roberts, SJ Meade, JA Gerrard
Biotechnology progress 26 (1), 93-100, 2010
822010
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Articles 1–20