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Scientific Reports|February 27, 2016
A glycoconjugate of Haemophilus influenzae Type b capsular polysaccharide with tetanus toxoid protein: hydrodynamic properties mainly influenced by the carbohydrateAli Saber Abdelhameed, Gary G Adams, Gordon A Morris, et al.Scientific Reports|January 25, 2014
Protein-like fully reversible tetramerisation and super-association of an aminocelluloseMelanie Nikolajski, Gary G Adams, Richard B Gillis, et al.Scientific Reports|September 8, 2018
Analytical ultracentrifugation in saliva research: Impact of green tea astringency and its significance on the in-vivo aroma releaseVlad Dinu, Chujiao Liu, Joseph Ali, et al.Scientific Reports|October 7, 2017
Full hydrodynamic reversibility of the weak dimerization of vancomycin and elucidation of its interaction with VanS monomers at clinical concentrationMary K Phillips-Jones, Ryan Lithgo, Vlad Dinu, et al.The Analyst|November 19, 2013
SEDFIT-MSTAR: molecular weight and molecular weight distribution analysis of polymers by sedimentation equilibrium in the ultracentrifugePeter Schuck, Richard B Gillis, Tabot M D Besong, et al.Journal of Diabetes Research|June 2, 2017
The Effectiveness of Lifestyle Adaptation for the Prevention of Prediabetes in Adults: A Systematic ReviewGeorge Kerrison, Richard B Gillis, Shahwar I Jiwani, et al.European Biophysics Journal : EBJ|August 27, 2020
Aminoethyl substitution enhances the self-assembly properties of an aminocellulose as a potential archaeological wood consolidantJennifer M K Wakefield, Robert Hampe, Richard B Gillis, et al.Food Chemistry|February 28, 2013
Extraction, isolation and characterisation of oil bodies from pumpkin seeds for therapeutic useGary G Adams, Shahwar Imran, Sheng Wang, et al.Critical Reviews in Food Science and Nutrition|February 26, 2014
The hypoglycemic effect of pumpkin seeds, Trigonelline (TRG), Nicotinic acid (NA), and D-Chiro-inositol (DCI) in controlling glycemic levels in diabetes mellitusGary G Adams, Shahwar Imran, Sheng Wang, et al.NPJ Science of Food|July 16, 2019
An enzymatically controlled mucoadhesive system for enhancing flavour during food oral processingVlad Dinu, Arthur Gadon, Katherine Hurst, et al.Pageof 5