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Physical Chemistry Chemical Physics : PCCP|October 11, 2007
Solvent effects and hydration of a tripeptide in sodium halide aqueous solutions: an in silico studyMaxim V Fedorov, Jonathan M Goodman, Stephan SchummChemical Communications (Cambridge, England)|February 14, 2009
The effect of sodium chloride on poly-l-glutamate conformationMaxim V Fedorov, Jonathan M Goodman, Stephan SchummJournal of the American Chemical Society|July 22, 2009
To switch or not to switch: the effects of potassium and sodium ions on alpha-poly-L-glutamate conformations in aqueous solutionsMaxim V Fedorov, Jonathan M Goodman, Stephan SchummPhysical Chemistry Chemical Physics : PCCP|December 1, 2010
Self-assembly of trehalose molecules on a lysozyme surface: the broken glass hypothesisMaxim V Fedorov, Jonathan M Goodman, Dmitry Nerukh, et al.Journal of Food Science|May 4, 2011
Rheology and microstructure of carrot and tomato emulsions as a result of high-pressure homogenization conditionsPatricia Lopez-Sanchez, Cecilia Svelander, Lucy Bialek, et al.The Analyst|July 27, 2011
Carotene location in processed food samples measured by cryo In-SEM RamanPatricia Lopez-Sanchez, Stephan Schumm, Paul D A Pudney, et al.Journal of Colloid and Interface Science|September 26, 2018
High internal phase water-in-oil emulsions stabilized by food-grade starchQiang Zhao, Lingxiang Jiang, Zhen Lian, et al.Inorganic Chemistry|March 18, 2003
Synthesis and characterization of optically active and racemic forms of cyclometalated Rh(III) complexes. An experimental and theoretical emission studyLiana Ghizdavu, Olivier Lentzen, Stephan Schumm, et al.Journal of the Science of Food and Agriculture|September 24, 2010
Effect of mechanical and thermal treatments on the microstructure and rheological properties of carrot, broccoli and tomato dispersionsPatricia Lopez-Sanchez, Jaap Nijsse, Han C G Blonk, et al.Journal of Food Science|March 16, 2012
High pressure homogenization increases the in vitro bioaccessibility of α- and β-carotene in carrot emulsions but not of lycopene in tomato emulsionsCecilia A Svelander, Patricia Lopez-Sanchez, Paul D A Pudney, et al.Pageof 2