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Publications by G. H. Robertson

Changes in Secondary Protein Structures During Mixing Development of High Absorption (90%) Flour and Water Mixtures

Cereal Chemistry

Organic Chemistry

English

Related publications

Evaluation of Water Absorption and Dough-Mixing Characteristics With Small Quantities of Wheat Flour Using the Micro-doughLAB

Japanese Journal of Crop Science

English

Modelling Water Absorption of Wheat Flour by Taking Into Consideration of the Soluble Protein and Arabinoxylan Components

Cereal Research Communications

English

Prediction of Protein Secondary Structures

Biopolymers and Cell

Molecular Biology

English

Cardiovascular and Behavioural Changes During Water Absorption in Toads, Bufo Alvarius and Bufo Marinus

Journal of Experimental Biology

Molecular Biology

Aquatic Science

English

Changes in Secondary Structure of Human Prion Protein Peptide 30-90 Under the Influence of Selected Dicationic and Anionic Surfactants

Biophysical Journal

English

Changes in Protein Expression During Honey Bee Larval Development

English

Denatured Mammalian Protein Mixtures Exhibit Unusually High Solubility in Nucleic Acid-Free Pure Water

Multidisciplinary

English

Secondary Water Development in Boulder Valley

English

Changes in Microtubule-Associated Protein IB During Development of the Nervous System

Biochemical Society Transactions

English