D.A. Ledward - Publications, H-index & Citations

D.A. Ledward

University of Reading

46H指数

211论文数

1.0W被引数

收录论文 21

发表时间

Meat science from 1976: A history of the journal

MEAT SCIENCE

IF6.1

2017-10-01

PREAI

Ledward, D. A.; Hopkins, D. L.

Kinetics of high pressure facilitated starch gelatinisation in Thai glutinous rice

JOURNAL OF FOOD ENGINEERING

IF5.8

2007-04-01

PREAI

Ahromrit, A.; Ledward, D. A.; Niranjan, K.

Effects of high pressure/thermal treatment on lipid oxidation in beef and chicken muscle

FOOD CHEMISTRY

IF9.8

2007-01-01

118

PREAI

Ma, H. J.; Ledward, D. A.; Zamri, A. I.; Frazier, R. A.; Zhou, G. H.

Mass transfer during sucrose infusion into potatoes under high pressure

JOURNAL OF FOOD SCIENCE

IF3.4

2006-07-20

PREAI

Sopanangkul, A; Ledward, DA; Niranjan, K

High pressure induced water uptake characteristics of Thai glutinous rice

JOURNAL OF FOOD ENGINEERING

IF5.8

2006-02-01

PREAI

Ahromrit, A; Ledward, DA; Niranjan, K

Effect of heat treatment on changes in texture, structure and properties of Thai indigenous chicken muscle

FOOD CHEMISTRY

IF9.8

2005-11-01

151

PREAI

Wattanachant, S; Benjakul, S; Ledward, DA

Microstructure and thermal characteristics of Thai indigenous and broiler chicken muscles

POULTRY SCIENCE

IF4.2

2005-02-01

OAAI

Wattanachant, S; Benjakul, S; Ledward, DA

Composition, color, and texture of Thai indigenous and broiler chicken muscles

POULTRY SCIENCE

IF4.2

2004-01-01

262

OAAI

Wattanchant, S; Benjakul, S; Ledward, DA

High temperature reduction of metmyoglobin in aqueous muscle extracts

MEAT SCIENCE

IF6.1

2003-09-01

PREAI

Osborn, HM; Brown, H; Adams, JB; Ledward, DA

Heat-inactivated peroxidases and the role of calcium abstraction as a cause of their enhanced lipid oxidation activity: potential effects on the flavour quality of heat-processed vegetables

FOOD CHEMISTRY

IF9.8

2003-04-01

PREAI

Adams, JB; Brown, HM; Ledward, DA; Turner, R

Effects of combined high-pressure and heat treatment on the textural properties of soya gels

FOOD CHEMISTRY

IF9.8

2003-03-01

PREAI

Molina, E; Ledward, DA

Dynamic viscoelastic behaviour of high pressure treated gluten-soy mixtures

FOOD CHEMISTRY

IF9.8

2002-06-01

PREAI

Apichartsrangkoon, A; Ledward, DA

Application of high-pressure treatment in the mashing of white malt in the elaboration process of beer

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2002-01-09

PREAI

Pérez-Lamela, C; Ledward, DA; Reed, RJR; Simal-Gándara, J

Emulsifying and gelling properties of porcine blood plasma as influenced by high-pressure processing

FOOD CHEMISTRY

IF9.8

2001-08-01

PREAI

Parés, D; Ledward, DA

Emulsifying properties of high pressure treated soy protein isolate and 7S and 11S globulins

FOOD HYDROCOLLOIDS

IF12.4

2001-05-01

388

PREAI

Molina, E; Papadopoulou, A; Ledward, DA

Influence of high pressure on interactions of 11S globulin Vicia faba with ι-carrageenan in bulk solution and at interfaces

FOOD HYDROCOLLOIDS

IF12.4

2000-11-01

PREAI

Galazka, VB; Dickinson, E; Ledward, DA

Emulsifying behaviour of 11S globulin Vicia faba in mixtures with sulphated polysaccharides:: comparison of thermal and high-pressure treatments

FOOD HYDROCOLLOIDS

IF12.4

1999-09-01

PREAI

Galazka, VB; Dickinson, E; Ledward, DA

Complexes of bovine serum albumin with sulphated polysaccharides: effects of pH, ionic strength and high pressure treatment

FOOD CHEMISTRY

IF9.8

1999-02-01

133

PREAI

Galazka, VB; Smith, D; Ledward, DA; Dickinson, E

Physicochemical properties of high pressure treated wheat gluten

FOOD CHEMISTRY

IF9.8

1998-10-01

PREAI

Apichartsrangkoon, A; Ledward, DA; Bell, AE; Brennan, JG

The kinetics of cooked meat haemoprotein formation in meat and model systems

MEAT SCIENCE

IF6.1

1998-03-01

PREAI

Geileskey, A; King, RD; Corte, D; Pinto, P; Ledward, DA

研究方向