Juliet A. Gerrard

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Renwick CJ DobsonProfessor of Chemical Biology, School of Biological Sciences, University of CanterburyVerificeret mail på canterbury.ac.nz
Matthew A. PeruginiDepartment of Biochemistry & Genetics, La Trobe Institute for Molecular Science, La Trobe UniversityVerificeret mail på latrobe.edu.au
Kevin SuttonScience Group Leader, Plant and Food ResearchVerificeret mail på plantandfood.co.nz
Sean DevenishFluidic AnalyticsVerificeret mail på fluidic.com
John Adrian CarverResearch School of Chemistry, Australian National UniversityVerificeret mail på anu.edu.au
Alok MitraSchool of Biological Sciences University of AucklandVerificeret mail på auckland.ac.nz
Joel MackayProfessor, University of SydneyVerificeret mail på sydney.edu.au
Genevieve EvansPDBe Annotator, EBI-EMBLVerificeret mail på uclive.ac.nz
Simon M. LovedaySenior Scientist at CSIRO AustraliaVerificeret mail på csiro.au
Haydyn David Thomas MertensFormer Senior Technical Officer, EMBL; Currently Medical Student (University of Wollongong, AU)Verificeret mail på embl-hamburg.de
Matthew DowntonNational Computational Infrastructure, Australian National UniversityVerificeret mail på anu.edu.au
John WagnerIBM Research - AustraliaVerificeret mail på au1.ibm.com
Ashley BuckleReplayVerificeret mail på replay.bio
Jagan BillakantiCytivaVerificeret mail på cytiva.com
Carol V RobinsonProfessor of Chemistry University of OxfordVerificeret mail på chem.ox.ac.uk
Maria DimakiAssoc. Professor, DTUVerificeret mail på nanotech.dtu.dk
Marilyn A AndersonProfessor of Biochemistry, LaTrobe UniversityVerificeret mail på latrobe.edu.au
Nicole van der WeerdenLa Trobe Institute for Molecular Science; Hexima LimitedVerificeret mail på latrobe.edu.au
Volker NockProfessor, Department for Electrical and Computer Engineering, University of CanterburyVerificeret mail på canterbury.ac.nz
Sandy SueiMassey UniversityVerificeret mail på massey.ac.nz

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Juliet A. Gerrard

Professor of Biochemistry, University of Auckland, New Zealand

Verificeret mail på auckland.ac.nz

Proteins: structure function and applications


Titel Sortér efter henvisninger Sortér efter årstal Sortér efter titel	Citeret af Citeret af	År
Protein–protein crosslinking in food: methods, consequences, applications JA Gerrard Trends in food science & technology 13 (12), 391-399, 2002	478	2002
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	275	2003
The maillard reaction SE Fayle, JA Gerrard Royal Society of Chemistry, 2002	199	2002
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	197	2005
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	193	1998
Inhibition of lysine biosynthesis: an evolving antibiotic strategy CA Hutton, MA Perugini, JA Gerrard Molecular BioSystems 3 (7), 458-465, 2007	192	2007
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	185	2005
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	154	2007
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	146	2006
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	141	2001
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	128	2004
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	124	2000
Evaluation of protease resistance and toxicity of amyloid-like food fibrils from whey, soy, kidney bean, and egg white M Lassé, D Ulluwishewa, J Healy, D Thompson, A Miller, N Roy, ... Food Chemistry 192, 491-498, 2016	119	2016
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	115	2003
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	112	2008
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	108	2002
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	106	2005
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	106	1997
The role of the Maillard reaction in the formation of flavour compounds in dairy products–not only a deleterious reaction but also a rich source of flavour compounds AE Newton, AJ Fairbanks, M Golding, P Andrewes, JA Gerrard Food & Function 3 (12), 1231-1241, 2012	105	2012
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	102	1998

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