1. 3d printed skull for pre-operative target practice in DBS surgery; helping neurosurgeons adapt to various manufactures of DBS implants. (October 2020) Authors: Singh, H.; Beri, A.; Sawal, N. Journal: Parkinsonism & related disorders Issue: Volume 79(2020) Supplement 1 Page Start: e15 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effect of emulsifier type and concentration, aqueous phase volume and wax ratio on physical, material and mechanical properties of water in oil lipsticks. (26th August 2013) Authors: Beri, A.; Norton, J. E.; Norton, I. T. Journal: International journal of cosmetic science Issue: Volume 35:Number 6(2013:Dec.) Page Start: 613 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effects of filler ingredients on the structure and texture of starchy, extruded snacks. (October 2018) Authors: van der Sman, R.G.M.; Vollebregt, H.M.; Meinders, M.B.J.; Beri, A. Journal: Food structure Issue: Volume 18(2018) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Physical and material properties of an emulsion‐based lipstick produced via a continuous process. (19th December 2013) Authors: Beri, A.; Pichot, R.; Norton, I. T. Journal: International journal of cosmetic science Issue: Volume 36:Number 2(2014:Apr.) Page Start: 148 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. The Mouth‐Gut‐Brain model: An interdisciplinary approach to facilitate reformulation of reduced fat products. Issue 3 (22nd August 2019) Authors: Yeomans, M. R.; Zhou, X.; Wilde, P.; Thomas, A.; Linter, B.; Beri, A.; Lovegrove, J. A.; Williams, C. M.; Methven, L. Journal: Nutrition bulletin Issue: Volume 44:Issue 3(2019:Sep.) Page Start: 241 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗