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"SKURRAY, GEOFFREY R."
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The effect l-ascorbic acid on the rheological properties of soy–wheat dough: a comparison of raw and physically modified soy flours
by
Maforimbo, Elizabeth
,
Nguyen, Minh
,
Skurray
,
Geoffrey R
.
Published in
Journal of food engineering
(01.02.2006)
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Capillary electrophoresis analysis of trans- and cis-resveratrol, quercetin, catechin and gallic acid in wine
by
Prasongsidh, Boupha C.
,
Skurray
,
Geoffrey R
.
Published in
Food chemistry
(01.07.1998)
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l-glutamic acid content of fresh and processed foods
by
Skurray
,
Geoffrey R
.
,
Pucar, Nicholas
Published in
Food chemistry
(1988)
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A rapid method for selectively determining small amounts of niacin, riboflavin and thiamine in foods
by
Skurray
,
Geoffrey R
.
Published in
Food chemistry
(01.01.1981)
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The effects of alkaline hydrogen peroxide treatment on the nutritional value of tripe
by
Skurray
,
Geoffrey R
.
,
Perryman, Dawn L.
Published in
Meat science
(01.01.1980)
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