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Annual Review of Food Science and Technology|November 26, 2014
Colloids in food: ingredients, structure, and stabilityEric DickinsonSoft Matter|September 10, 2020
Interfacial structure and stability of food emulsions as affected by protein-polysaccharide interactionsEric DickinsonBritish Journal of Nursing (Mark Allen Publishing)|December 13, 2007
Section 5(4) of the Mental Health Act 1983: the art of applying the ActTommy DickinsonPhilosophical Transactions of the Royal Society of London. Series B, Biological Sciences|August 29, 2012
Associative learning and animal cognitionAnthony DickinsonNursing Standard (Royal College of Nursing (Great Britain) : 1987)|August 31, 2012
Maintaining oral health after strokeHazel DickinsonStudies in History and Philosophy of Science|December 25, 2024
Temperature changes: The conceptual realignment of a quantity termJon DickinsonHistory of Psychiatry|October 20, 2001
Idiocy in nineteenth-century fiction compared with medical perspectives of the timeH DickinsonMethods in Molecular Biology (Clifton, N.J.)|May 19, 2015
Loop-Mediated Isothermal Amplification (LAMP) for Detection of Phytoplasmas in the FieldMatt DickinsonPageof 1,014