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#TitleJournalYearCitations
1On the nature of the interaction between some anionic polysaccharides and proteinsJournal of the Science of Food and Agriculture1977183
2The simultaneous use of ribonucleic acid, 35S, 2,6-diaminopimelic acid and 2-aminoethylphosphonic acid as markers of microbial nitrogen entering the duodenum of sheepBritish Journal of Nutrition1978147
3Compositional changes in developing rape seed (Brassica napus L.)Planta1975132
4Amino acid interactions in chick nutritionBritish Poultry Science1970102
5RHEOLOGICAL PROPERTIES OF ALGINATE GELSJournal of Texture Studies1976100
6Amino acid interactions in chick nutritionBritish Poultry Science197094
7Effect of hydrostatic pressure on starch gelatinisationCarbohydrate Polymers198293
8Lipid and myoglobin oxidation in pork stored in oxygen- and carbon dioxide-enriched atmospheresMeat Science197765
9Release of lysosomal enzymes during post mortem conditioning and their relationship to tendernessInternational Journal of Food Science and Technology197453
10An NMR investigation of rigor in porcine muscleBiochimica Et Biophysica Acta - General Subjects197449
11RHEOLOGY OF POLYSACCHARIDE SOLUTIONS AND GELS197949
12Intramolecular distribution of carboxyl groups in low methoxyl pectins — A reviewCarbohydrate Polymers198247
13Amino acid interactions in chick nutritionBritish Poultry Science197046
14Nτ-methylhistidine – An index of the true rate of myofibrillar degradation? An appraisalLife Sciences197841
15Effect of moderate methionine deficiency on food, protein and energy utilisation in the chickBritish Poultry Science197139
16Utilization of edible protein from meat industry by‐products and wasteInternational Journal of Food Science and Technology197437
17Amino acid interactions in chick nutritionBritish Poultry Science197135
18Metabolisable energy studies with Turkeys: Metabolisable energy of dietary ingredientsBritish Poultry Science197434
19On the nature of the haematin‐protein bonding in cooked meatInternational Journal of Food Science and Technology197434
20RHEOLOGICAL PROPERTIES OF PECTATE GELSJournal of Texture Studies197632
21Amino acid requirementsProceedings of the Nutrition Society197632
22The protein of intermediate moisture meat stored at tropical temperatureInternational Journal of Food Science and Technology197532
23Relative role of catalysts and reductants in the formation of metmyoglobin in aerobically stored beefMeat Science197730
24Anabolic agents—some thoughts on their mode of actionProceedings of the Nutrition Society197830
25Quantitative identification of soya protein in fresh and heated meat productsInternational Journal of Food Science and Technology200730
26A spectrofluorimetric assay of the tryptophan content of feedstuffsJournal of the Science of Food and Agriculture197529
27Efficiency of protein extraction and recovery from meat industry by-productsMeat Science198029
28Assimilation of Ammonia by Bacteroides amylophilus in Chemostat CulturesJournal of General Microbiology197927
29N-stearoyl-D, L-methionine, a protected methionine source for ruminantsJournal of the Science of Food and Agriculture197826
30The protein of intermediate moisture meat stored at tropical temperatureInternational Journal of Food Science and Technology200726
31Preliminary investigations on some potential sources of protected methionine derivatives for ruminant rationsJournal of the Science of Food and Agriculture197725
32Improved methodology for the electrophoretic determination of horse meat in heated foodstuffsMeat Science198123
33Utilization of edible protein from meat industry by-products and wasteInternational Journal of Food Science and Technology200723
34The effect of extraction, animal age and post mortem storage on tendon collagen. A differential scanning calorimetric studyInternational Journal of Food Science and Technology197523
35Utilization of edible protein from meat industry by‐products and wasteInternational Journal of Food Science and Technology197523
36PROTEIN–POLYSACCHARIDE INTERACTIONS197922
37Improved protein recovery from some meat industry by-productsMeat Science197921
38Electrophoretic differentiation of myofibrillar proteins in the pigBiochemical Journal196920
39Viscoelastic behaviour of alginate gelsRheologica Acta197420
40The effects on glucose metabolism of feeding a high-urea diet to sheepBritish Journal of Nutrition197720
41Reactivity of glycerol in intermediate moisture meatsMeat Science197720
42Scanning calorimetric studies of some protein-protein interactions involving myoglobinMeat Science197820
43Changes in the Bifringent Characteristics of Cereal Starch Granules at Different Temperatures and Water ActivitiesStarch/Staerke198020
44PHYSICOCHEMICAL ASPECTS OF STARCH GELATINIZATION197920
45EFFECT OF THERMAL PROCESSING ON STRUCTURE AND RHEOLOGICAL PROPERTIES OF CARRAGEENAN/CAROB GUM GELSJournal of Texture Studies198019
46Studies on fish muscle protein. Nutritional consequences of the changes occurring during frozen storageJournal of the Science of Food and Agriculture197718
47A note on the dependence of meat texture on the temperature of measurementJournal of the Science of Food and Agriculture197517
48The effects of salts on NADH malate dehydrogenase activity in maize and barleyPlant Science Letters197617
49Enthalpy changes associated with the denaturation of collagens of different imino acid contentBiochimica Et Biophysica Acta - General Subjects197617
50Natural toxicants in selected leguminous seeds with special reference to their metabolism and behaviour on cooking and processingPlant Foods for Human Nutrition197617