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Food Additives and Contaminants|November 1, 1990
The determination of glycyrrhizin in selected UK liquorice productsE A Spinks, G R FenwickCritical Reviews in Food Science and Nutrition|January 1, 1985
The genus Allium--Part 3G R Fenwick, A B HanleyCritical Reviews in Food Science and Nutrition|January 1, 1985
The genus Allium. Part 2G R Fenwick, A B HanleyNatural Toxins|January 1, 1995
Natural toxins and protective factors in brassica species, including rapeseedR K Heaney, G R FenwickCritical Reviews in Food Science and Nutrition|January 1, 1985
The genus Allium--Part 1G R Fenwick, A B HanleyZeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|February 1, 1981
The identification of the goitrogen (-)5-vinyloxazolidine-2-thione (goitrin), as a bitter principle of cooked brussels sprouts (Brassica oleracea L. var. gemmifera)G R Fenwick, N M GriffithsFood Additives and Contaminants|April 1, 1985
Naturally occurring oestrogens in foods--a reviewK R Price, G R FenwickBiomedical Mass Spectrometry|October 1, 1979
Remote group derivatives: limitations on the effectiveness of pyrrolidide derivatives of oxygen-containing fatty acidsJ Eagles, G R Fenwick, R SelfResearch in Veterinary Science|July 1, 1977
Determination of indole and 3-methylindole in plasma and rumen fluid from cattle with fog fever or after L-tryptophan administrationA Mackenzie, R K Heaney, G R FenwickHuman Toxicology|January 1, 1986
Preliminary observations on the effect of dietary brussels sprouts on thyroid functionM McMillan, E A Spinks, G R FenwickPageof 9