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Carbohydrate Polymers|June 22, 2019
Temperature influences on network formation of low DE maltodextrin gelsK M Kanyuck, T B Mills, I T Norton, et al.The New England Journal of Medicine|May 25, 2002
Risk-reducing salpingo-oophorectomy in women with a BRCA1 or BRCA2 mutationNoah D Kauff, Jaya M Satagopan, Mark E Robson, et al.International Journal of Sports Physiology and Performance|August 7, 2018
Comparison of Reduced-Volume High-Intensity Interval Training and High-Volume Training on Endurance Performance in TriathletesMilos Mallol, David J Bentley, Lynda Norton, et al.Pain|February 3, 1999
Growing pain: 10-year research trends in the study of chronic pain and headachePeter J Norton, Gordon J G Asmundson, Ron G Norton, et al.Journal of Colloid and Interface Science|December 4, 2018
The hydrophobic modification of kappa carrageenan microgel particles for the stabilisation of foamsA L Ellis, T B Mills, I T Norton, et al.Journal of Sports Science & Medicine|September 3, 2020
Physiological Response Differences between Run and Cycle High Intensity Interval Training Program in Recreational Middle Age Female RunnersMilos Mallol, Lynda Norton, David J Bentley, et al.Journal of Colloid and Interface Science|April 5, 2016
A comparative study on the capacity of a range of food-grade particles to form stable O/W and W/O Pickering emulsionsLaudina J Duffus, Jennifer E Norton, Paul Smith, et al.Plos One|August 4, 2015
Weed Dynamics during Transition to Conservation Agriculture in Western Kenya Maize ProductionJudith A Odhiambo, Urszula Norton, Dennis Ashilenje, et al.Carbohydrate Polymers|March 6, 2021
Swelling of high acyl gellan gum hydrogel: Characterization of network strengthening and slower releaseK M Kanyuck, T B Mills, I T Norton, et al.Cerebral Cortex (New York, N.Y. : 1991)|September 1, 2018
The Neuronal Encoding of Oral Fat by the Coefficient of Sliding Friction in the Cerebral Cortex and AmygdalaEdmund T Rolls, Tom Mills, Abigail B Norton, et al.Pageof 1,093