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Alistair Paterson

university of strathclyde

41H指数
134论文数
5.2K被引数
收录论文 30
发表时间
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Can we predict who responds to intra-articular corticosteroid injection in knee arthritis? A clinical trial comparing response in inflammatory arthritis and osteoarthritis我们能否预测哪些患者对膝关节关节炎的关节内皮质类固醇注射有反应？一项比较炎症性关节炎和骨关节炎反应的临床试验
errRHEUMATOLOGY
IF4.4
err2025-04-28
err0
PREAI
errPaterson, Alistair; Feather, Katie; Lambarth, Andrew; Siebachmeyer, Martin; Ejindu, Vivian; Howe, Franklyn; Rudnicka, Alicja; Ezeonyeji, Amara; Ramsden, Robbie; Sofat, Nidhi
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Radioguided occult lesion localization (ROLL). A 12-year single institution experience of 942 ROLL excisions
errCANCER RESEARCH
IF16.6
err2015-05-01
err0
PREAI
errHawkins, Simon C.; Brown, Iain M.; Stepp, Kirsten; Widdison, Sue; Christensen, Donna; El-Gammal, Mohsen; Paterson, Alistair; Drew, Philip
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Relationships between flavour, lipid composition and antioxidants in organic, free-range and conventional chicken breasts from modelling
errINTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
IF3.3
err2009-07-06
err6
PREAI
errJahan, Kishowar; Paterson, Alistair; Spickett, Corinne M.
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Fat bloom development and structure-appearance relationships during storage of under-tempered dark chocolates
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2009-04-01
err52
PREAI
errAfoakwa, Emmanuel Ohene; Paterson, Alistair; Fowler, Mark; Vieira, Joselio
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Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC-mass spectrometry and GC-olfactometry
errFOOD CHEMISTRY
IF9.8
err2009-03-01
err121
PREAI
errAfoakwa, Emmanuel Ohene; Paterson, Alistair; Fowler, Mark; Ryan, Angela
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Verification of the geographical origin of European butters using PTR-MS
errJOURNAL OF FOOD COMPOSITION AND ANALYSIS
IF4.6
err2009-03-01
err28
PREAI
errMacatelli, Melina; Akkermans, Wies; Koot, Alex; Buchgraber, Manuela; Paterson, Alistair; van Ruth, Saskia
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Influence of tempering and fat crystallization behaviours on microstructural and melting properties in dark chocolate systems
errFOOD RESEARCH INTERNATIONAL
IF8
err2009-01-01
err69
PREAI
errAfoakwa, Emmanuel Ohene; Paterson, Alistair; Fowler, Mark; Vieira, Joselio
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Effects of tempering and fat crystallisation behaviour on microstructure, mechanical properties and appearance in dark chocolate systems
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2008-11-01
err99
PREAI
errAfoakwa, Emmanuel Ohene; Paterson, Alistair; Fowler, Mark; Vieira, Joselio
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Modelling tempering behaviour of dark chocolates from varying particle size distribution and fat content using response surface methodology
errINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
IF6.8
err2008-10-01
err37
PREAI
errAfoakwa, Emmanuel Ohene; Paterson, Alistair; Fowler, Mark; Vieira, Joselio
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Flavor formation and character in cocoa and chocolate: A critical review
errCRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
IF8.8
err2008-09-11
err387
PREAI
errAfoakwa, Emmanuel Ohene; Paterson, Alistair; Fowler, Mark; Ryan, Angela
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Characterization of melting properties in dark chocolates from varying particle size distribution and composition using differential scanning calorimetry
errFOOD RESEARCH INTERNATIONAL
IF8
err2008-08-01
err86
PREAI
errAfoakwa, Emmanuel Ohene; Paterson, Alistair; Fowler, Mark; Vieira, Joselio
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Particle size distribution and compositional effects on textural properties and appearance of dark chocolates
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2008-07-01
err125
PREAI
errAfoakwa, Emmanuel Ohene; Paterson, Alistair; Fowler, Mark; Vieira, Joselio
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Relationship between rheological, textural and melting properties of dark chocolate as influenced by particle size distribution and composition
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2008-02-27
err57
PREAI
errAfoakwa, Emmanuel Ohene; Paterson, Alistair; Fowler, Mark; Vieira, Joselio
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Factors influencing rheological and textural qualities in chocolate - a review
errTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
err2007-06-01
err377
PREAI
errAfoakwa, Emmanuel Ohene; Paterson, Alistair; Fowler, Mark
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Chapatti quality from British wheat cultivar flours
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2007-06-01
err14
PREAI
errRehman, Salim-ur; Paterson, Alistair; Piggott, John R.
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Effects of particle size distribution and composition on rheological properties of dark chocolate
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2007-05-08
err162
PREAI
errAfoakwa, Emmanuel Ohene; Paterson, Alistair; Fowler, Mark
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Factors influencing sensory quality in red wines of the variety Aghiorghitiko (Vitis vinifera L.) from Nemea
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2007-02-21
err6
PREAI
errKoussissi, Elisabeth; Paterson, Alistair; Paraskevopoulos, Yiannis
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Influence of partial substitution of wheat flour with vetch (Lathyrus sativus L) flour on quality characteristics of doughnuts
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2007-01-01
err33
PREAI
errRehman, Salim-ur; Paterson, Alistair; Hussain, Sarfraz; Murtaza, Mian Anjum; Mehmood, Shahid
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Optimisation of flours for chapatti preparation using a mixture design
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2006-12-28
err12
PREAI
errRehman, Salim Ur; Paterson, Alistair; Piggott, John R.
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Sensory profiling of aroma in Greek dry red wines using rank-rating and monadic scoring related to headspace composition使用与顶空成分相关的等级评分和一元评分对希腊干红葡萄酒中的香气进行感官分析
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2006-11-07
err21
PREAI
errKoussissi, Elisabeth; Paterson, Alistair; Piggott, John R.
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研究方向

暂无研究方向
合作学者
合作期刊
A
Alicja R. Rudnicka
H 指数: 65 · 论文数: 293
F
Franklyn A. Howe
H 指数: 61 · 论文数: 299
I
Ijaz Ahmad Bhatti
H 指数: 50 · 论文数: 262
J
John Piggott
H 指数: 45 · 论文数: 218
I
Iain Brown
H 指数: 37 · 论文数: 211
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