Publications by authors named "Paul Andrewes"

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"Milk on Ice": A detailed analysis of Ernest Shackleton's century-old whole milk powder in comparison with modern counterparts.
Justin G Bendall, Abraham S Chawanji, Bertram Y Fong, Paul Andrewes, Lin Ma

J Dairy Sci· March 2024

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The influence of emulsion structure on the Maillard reaction of ghee.
Angela E Newton, Antony J Fairbanks, Matt Golding, Paul Andrewes, Juliet A Gerrard

Food Chem· April 2015

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Lipolysis within single culture and co-culture biofilms of dairy origin.
Koon Hoong Teh, Denise Lindsay, Jon Palmer, Paul Andrewes, Phil Bremer

Int J Food Microbiol· May 2013

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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.
Angela E Newton, Antony J Fairbanks, Matt Golding, Paul Andrewes, Juliet A Gerrard

Food Funct· December 2012

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Proteolysis produced within biofilms of bacterial isolates from raw milk tankers.
Koon Hoong Teh, Steve Flint, Jon Palmer, Paul Andrewes, Phil Bremer

Int J Food Microbiol· June 2012

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Do arsenosugars pose a risk to human health? The comparative toxicities of a trivalent and pentavalent arsenosugar.
Paul Andrewes, David M Demarini, Kunihiro Funasaka, Kathleen Wallace, Vivian W M Lai

Environ Sci Technol· August 2004

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Plasmid DNA damage caused by stibine and trimethylstibine.
Paul Andrewes, Kirk T Kitchin, Kathleen Wallace

Toxicol Appl Pharmacol· January 2004

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Dimethylarsine and trimethylarsine are potent genotoxins in vitro.
Paul Andrewes, Kirk T Kitchin, Kathleen Wallace

Chem Res Toxicol· August 2003

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Sensory properties of virgin olive oil polyphenols: identification of deacetoxy-ligstroside aglycon as a key contributor to pungency.
Paul Andrewes, Johanneke L H C Busch, Teun de Joode, Anneke Groenewegen, Helene Alexandre

J Agric Food Chem· February 2003

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