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International Journal of Food Microbiology|February 24, 2001
Investigation of bacterial spore structure by high resolution solid-state nuclear magnetic resonance spectroscopy and transmission electron microscopyR G Leuschner, P J LillfordMeat Science|November 8, 2011
Salt-induced swelling of meat: The effect of storage time, pH, ion-type and concentrationP Wilding, N Hedges, P J LillfordAdvances in Experimental Medicine and Biology|January 1, 1991
The effect of mechanical deformation on the movement of water in foodsS Ablett, A H Darke, P J LillfordCarbohydrate Research|July 30, 1991
Structure and solution properties of tamarind-seed polysaccharideM J Gidley, P J Lillford, D W Rowlands, et al.Journal of Molecular Biology|February 13, 2001
Understanding the mechanism of ice binding by type III antifreeze proteinsA A Antson, D J Smith, D I Roper, et al.Archives of Biochemistry and Biophysics|February 8, 2003
The physico-chemical characterization of a boiling stable antifreeze protein from a perennial grass (Lolium perenne)P D A Pudney, S L Buckley, C M Sidebottom, et al.Pageof 1