Author/Creator: Fitzgerald, Melissa A. - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Fitzgerald, Melissa A.

1. Instrumental measurement of cooked rice texture by dynamic rheological testing and its relation to the fine structure of rice starch. (1st August 2016)

Authors:: Li, Hongyan; Prakash, Sangeeta; Nicholson, Timothy M.; Fitzgerald, Melissa A.; Gilbert, Robert G.
Journal:: Carbohydrate polymers
Issue:: Volume 146(2016)
Page Start:: 253
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

2. Instrumental measurement of cooked rice texture by dynamic rheological testing and its relation to the fine structure of rice starch. (1st August 2016)

Authors:: Li, Hongyan; Prakash, Sangeeta; Nicholson, Timothy M.; Fitzgerald, Melissa A.; Gilbert, Robert G.
Journal:: Carbohydrate polymers
Issue:: Volume 146(2016)
Page Start:: 253
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

3. Pectin-based films and coatings with plant extracts as natural preservatives: A systematic review. (February 2022)

Authors:: Nastasi, Joseph Robert; Kontogiorgos, Vassilis; Daygon, Venea Dara; Fitzgerald, Melissa A.
Journal:: Trends in food science & technology
Issue:: Volume 120(2022)
Page Start:: 193
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

4. Quality evaluation, fatty acid analysis and untargeted profiling of volatiles in Cambodian rice. (1st February 2018)

Authors:: Concepcion, Jeanaflor Crystal T.; Ouk, Sothea; Riedel, Arthur; Calingacion, Mariafe; Zhao, Dule; Ouk, Makara; Garson, Mary J.; Fitzgerald, Melissa A.
Journal:: Food chemistry
Issue:: Volume 240(2018)
Page Start:: 1014
Record Type:: Journal Article
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5. The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains. (1st April 2016)

Authors:: Li, Hongyan; Prakash, Sangeeta; Nicholson, Timothy M.; Fitzgerald, Melissa A.; Gilbert, Robert G.
Journal:: Food chemistry
Issue:: Volume 196(2016)
Page Start:: 702
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

6. The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains. (1st April 2016)

Authors:: Li, Hongyan; Prakash, Sangeeta; Nicholson, Timothy M.; Fitzgerald, Melissa A.; Gilbert, Robert G.
Journal:: Food chemistry
Issue:: Volume 196(2016)
Page Start:: 702
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗