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1

The flavour of milk and dairy products: I. Milk of different kinds, milk powder, butter and cream

Journal:

International Journal of Dairy Technology

Year:

1997

Language:

english

File:

PDF, 1.50 MB

english, 1997

2

Should All Literature Reviews be Systematic?

Badger, D., Nursten, J., Williams, P., Woodward, M.

Journal:

Evaluation & Research in Education

Year:

2000

Language:

english

File:

PDF, 160 KB

english, 2000

3

The relationship between the coloured compounds present in the pressed liquor of cane sugar manufacture and those formed in Maillard reactions, in alkaline degradation of sugars, and in caramelisation

Javad Keramat, Harry E. Nursten

Journal:

Year:

1994

Language:

english

File:

PDF, 270 KB

english, 1994

4

The aroma of beeswax

Carol E. M. Ferber, Harry E. Nursten

Journal:

Journal of the Science of Food and Agriculture

Year:

1977

Language:

english

File:

PDF, 378 KB

english, 1977

5

Coffee technology: By Michael Sivetz and Norman W. Desrosier, AVI Publishing Co. Inc., Westport, Conn. 1979. vii + 716 pp

Harry E. Nursten

Journal:

Year:

1982

Language:

english

File:

PDF, 44 KB

english, 1982

6

Food phenolics: Sources, chemistry, effects, applications: F. Shahidi & M. Naczk. Technomic Publishing Co. Inc, Lancaster, PA, USA, and Basel, 1995. ix + 331 pp. Price: $125.00

Journal:

Year:

1996

Language:

english

File:

PDF, 195 KB

english, 1996

7

The development and application of capillary electrophoresis methods for food analysis

Richard A. Frazier, Jennifer M. Ames, Harry E. Nursten

Journal:

ELECTROPHORESIS

Year:

1999

Language:

english

File:

PDF, 228 KB

english, 1999

8

Off-flavors in foods and beverages; developments in food science, Vol. 28, edited by G. Charalambous, Elsevier, Amsterdam, 1992. No. of pages xiv + 749, price $271.50. ISBN 0–444–88558–7

Journal:

Flavour and Fragrance Journal

Year:

1993

Language:

english

File:

PDF, 309 KB

english, 1993

9

Fractionation and chemistry of ethyl acetate-soluble thearubigins from black tea

D.J. Cattell, H.E. Nursten

Journal:

Year:

1976

Language:

english

File:

PDF, 526 KB

english, 1976

10

The effect of 2-furanmethanethiol upon the flavour of instant coffee

J. STEPHEN ELMORE, HARRY E. NURSTEN

Journal:

International Journal of Food Science & Technology

Year:

1993

Language:

english

File:

PDF, 342 KB

english, 1993

11

The Preparation and Assessment of a Series of Pure Dye Acids

Harry E. Nursten, Kenneth E. Williams

Journal:

Coloration Technology

Year:

1973

Language:

english

File:

PDF, 536 KB

english, 1973

12

734. The tannins of tara, Caesalpinia spinosa(mol.) kuntze

Horler, D. F., Nursten, H. E.

Journal:

Journal of Chemical Sciences (Bangalore)

Year:

1961

Language:

english

File:

PDF, 750 KB

english, 1961

13

General discussion

Zollinger, H., Bamford, C. H., Dunn, A. S., Nursten, H. E., Gustavson, K. H., Derbyshire, A. N., Giles, C. H., Marshall, W. J., Gilbert, G. A., Meggy, A. B., Bradley, W., Coumoulos, G. D., Schulman, J

Journal:

Discussions of the Faraday Society

Year:

1954

Language:

english

File:

PDF, 2.04 MB

english, 1954

14

Liz Bondi, David Carr, Chris Clark and Cecelia Clegg (eds), Towards professional wisdom

Journal:

Journal of Social Work

Year:

2013

Language:

english

File:

PDF, 47 KB

english, 2013

15

Review: William Borden Contemporary Psychodynamic Theory & Practice Chicago, IL: Lyceum Books 2009, 185 pp., $29.95 including index, ISBN 9780925065513

Journal:

Journal of Social Work

Year:

2010

Language:

english

File:

PDF, 48 KB

english, 2010

16

Enzymatic browning and its prevention (ACS Symposium Series No 600) Edited by C Y Lee and J R Whitaker Americal Chemical Society, Washington, DC, 1995 £69·00, US$89·95, xii+338pp ISBN 0-8412-3249-0

Journal:

Journal of the Science of Food and Agriculture

Year:

1997

Language:

english

File:

PDF, 111 KB

english, 1997

17

A New Type of Tea Pigment—From the Chemical Oxidation of Epicatechin Gallate and Isolated from Tea

Wan, Xiaochun, Nursten, Harry E, Cai, Ya, Davis, Adrienne L, Wilkins, John P G, Davies, Alan P

Journal:

Journal of the Science of Food and Agriculture

Year:

1997

Language:

english

File:

PDF, 326 KB

english, 1997

18

Identification and quantification of Class IV caramels using capillary electrophoresis and its application to soft drinks

Louise Royle, Jennifer M Ames, Laurence Castle, Harry E Nursten, Catherine M Radcliffe

Journal:

Journal of the Science of Food and Agriculture

Year:

1998

Language:

english

File:

PDF, 305 KB

english, 1998

19

Believe or Disbelieve? With Particular Reference to Satanist Abuse

Jean Nursten, Martin Smith

Journal:

Child Abuse Review

Year:

1996

Language:

english

File:

PDF, 654 KB

english, 1996

20

Re: ‘Believe or Disbelieve?’ and Peter Ward's Letter

Jean Nursten, Martin Smith

Journal:

Child Abuse Review

Year:

1997

Language:

english

File:

PDF, 94 KB

english, 1997

21

A review of recent academic literature on the characteristics of patients in British special hospitals

Paul Williams, Doug Badger, Jean Nursten, Mark Woodward

Journal:

Criminal Behaviour and Mental Health

Year:

1999

Language:

english

File:

PDF, 147 KB

english, 1999

22

Volatile compounds in food. Qualitative data by S. van Straten, H. Maarse, J. C. de Beauveser, and C. A. Visscher (eds), Division for Nutrition and Food Research TNO, Zeist, The Netherlands, 5th edn, 1983. No. of pages xiii + 486, price DPI 250. Supplement 1, 1984, No. of pages xiii + 177, price DPI 140; Supplement 2, 1985, No. of pages xvi + 158, price DFl 140; Supplement 3, 1986, No. of pages xvi + 162, price DFI 140. Quantitative data, vol. 1, 1982, no. of pages × + 78, price DFl 175; Vol. 2,1983, No. of pages × + 93, price DFl 175; Vol. 3, 1984, No. of pages × 4-121, price DFl 175; Vol. 4, 1985, No. of pages × -I-150, price DFl 175

Journal:

Flavour and Fragrance Journal

Year:

1986

Language:

english

File:

PDF, 98 KB

english, 1986

23

Food chemstry. H.-D. Belitz and W. Grosch. Translated by D. Hadziyev. Springer-Verlag, New York, 1987. No. of pages 774 + xxxvii. Price (hard cover) DM 168.00. ISBN 0–387–15043–9

Journal:

Flavour and Fragrance Journal

Year:

1988

Language:

english

File:

PDF, 81 KB

english, 1988

24

Analysis of malts by capillary electrophoresis

L Royle, J M Ames, L Castle, H E Nursten

Journal:

Journal of the Science of Food and Agriculture

Year:

2002

Language:

english

File:

PDF, 159 KB

english, 2002

25

Microbiological effects of synthetic food colouring matters. Some aspects of the adsorption of aromatic solutes at biological surfaces

C. H. Giles, H. E. Nursten

Journal:

Journal of the Science of Food and Agriculture

Year:

1968

Language:

english

File:

PDF, 545 KB

english, 1968

26

Volatile constituents of the black currant, Ribes nigrum L.: I. A commercial black-currant distillate

H. E. Nursten, A. A. Williams

Journal:

Journal of the Science of Food and Agriculture

Year:

1969

Language:

english

File:

PDF, 500 KB

english, 1969

27

Volatile constituents of the black currant, RISES NIGR UM L.: II.—The fresh fruit

H. E. Nursten, A. A. Williams

Journal:

Journal of the Science of Food and Agriculture

Year:

1969

Language:

english

File:

PDF, 632 KB

english, 1969

28

Methods of assessing the odours of glues (and gelatines)

A. E. Johnson, H. E. Nursten

Journal:

Journal of the Science of Food and Agriculture

Year:

1971

Language:

english

File:

PDF, 641 KB

english, 1971

29

An examination of the volatile compounds present in cooked bramley's seedling apples and the changes they undergo on processing

H. E. Nursten, M. L. Woolfe

Journal:

Journal of the Science of Food and Agriculture

Year:

1972

Language:

english

File:

PDF, 1.08 MB

english, 1972

30

The nature of volatile constituents of glues

A. E. Johnson, H. E. Nursten, R. Self

Journal:

Journal of the Science of Food and Agriculture

Year:

1972

Language:

english

File:

PDF, 950 KB

english, 1972

31

Volatile flavour components of cooked potato

Harry E. Nursten, Margaret R. Sheen

Journal:

Journal of the Science of Food and Agriculture

Year:

1974

Language:

english

File:

PDF, 1.03 MB

english, 1974

32

The source of the acyl moiety in the biosynthesis of volatile banana esters

Peter J. Gilliver, Harry E. Nursten

Journal:

Journal of the Science of Food and Agriculture

Year:

1976

Language:

english

File:

PDF, 444 KB

english, 1976

33

Volatile flavour components of brazil nuts Bertholletia excelsa (Humb. and Bonpl.)

Richard G. Clark, Harry E. Nursten

Journal:

Journal of the Science of Food and Agriculture

Year:

1976

Language:

english

File:

PDF, 377 KB

english, 1976

34

Volatile flavour components of walnuts (Juglans regia L.)

Richard G. Clark, Harry E. Nursten

Journal:

Journal of the Science of Food and Agriculture

Year:

1976

Language:

english

File:

PDF, 301 KB

english, 1976

35

The sensory analysis and identification of volatiles from walnut (Juglans regia L.) headspace

Richard G. Clark, Harry E. Nursten

Journal:

Journal of the Science of Food and Agriculture

Year:

1977

Language:

english

File:

PDF, 530 KB

english, 1977

36

Basic compounds contributing to beer flavour

Richard J. Harding, Harry E. Nursten, John J. Wren

Journal:

Journal of the Science of Food and Agriculture

Year:

1977

Language:

english

File:

PDF, 469 KB

english, 1977

37

Volatile flavour components of malt extract

Derek R. Farley, Harry E. Nursten

Journal:

Journal of the Science of Food and Agriculture

Year:

1980

Language:

english

File:

PDF, 535 KB

english, 1980

38

Use of an HPLC photodiode-array detector in a study of the nature of a black tea liquor

Richard G Bailey, Ian McDowell, Harry E Nursten

Journal:

Journal of the Science of Food and Agriculture

Year:

1990

Language:

english

File:

PDF, 869 KB

english, 1990

39

Isolation and analysis of a polymeric thearubigin fraction from tea

Richard G Bailey, Harry E Nursten, Ian McDowell

Journal:

Journal of the Science of Food and Agriculture

Year:

1992

Language:

english

File:

PDF, 790 KB

english, 1992

40

The chemical oxidation of catechins and other phenolics: A study of the formation of black tea pigments

R. G. Bailey, H. E. Nursten, I. McDowell

Journal:

Journal of the Science of Food and Agriculture

Year:

1993

Language:

english

File:

PDF, 946 KB

english, 1993

41

A comparison of the hplc, mass spectra, and acid degradation of theafulvins from black tea and proanthocyanidin polymers from wine and cider

R G Bailey, H E Nursten, I McDowell

Journal:

Journal of the Science of Food and Agriculture

Year:

1994

Language:

english

File:

PDF, 630 KB

english, 1994

42

A liquid chromatography-mass spectrometry study of a black tea liquor using the plasmaspray interface

Richard G Bailey, Harry E Nursten, Ian McDowell

Journal:

Journal of the Science of Food and Agriculture

Year:

1994

Language:

english

File:

PDF, 549 KB

english, 1994

43

Flavor Science: Sensible principles and techniques: Edited by Terry E. Acree and Roy Teranishi, ACS Professional Reference Book, American Chemical Society, Washington, DC, 1993, pp 351 + xvi, $79.95 or £64.00

Journal:

Carbohydrate Research

Year:

1995

Language:

english

File:

PDF, 93 KB

english, 1995

44

Isolation and high-performance liquid chromatographic analysis of thearubigin fractions from black tea

R.G. Bailey, H.E. Nursten, I. McDowell

Journal:

Journal of Chromatography A

Year:

1994

Language:

english

File:

PDF, 1.04 MB

english, 1994

45

Recent developments in studies of the maillard reaction

Journal:

Year:

1981

Language:

english

File:

PDF, 604 KB

english, 1981

46

Qualitative analysis of flavor and fragrance volatiles by glass capillary gas chromatography: By Walter Jennings and Takayuki Shibamoto, Academic Press, New York. 1980. vii + 472 pp. Price: $39·00

Harry E. Nursten

Journal:

Year:

1981

Language:

english

File:

PDF, 48 KB

english, 1981

47

Coloured compounds formed by the interaction of glycine and xylose

Harry E. Nursten, Rosemary O'Reilly

Journal:

Year:

1986

Language:

english

File:

PDF, 663 KB

english, 1986

48

Volatile compounds in foods and beverages: Edited by H. Maarse. M. Dekker, New York, 1991. xii + 764 pp: ISBN 0-8247-8390-5. Price: US$ 172.50

Journal:

Year:

1993

Language:

english

File:

PDF, 102 KB

english, 1993

49

Quantum mechanics studies of the tautomers of diacetylformoin, an important maillard product and odorant

Channa K. Hattotuwagama, Michael G.B. Drew, Harry E. Nursten

Journal:

Journal of Molecular Structure: THEOCHEM

Year:

2006

Language:

english

File:

PDF, 559 KB

english, 2006

50

Quantum mechanics studies of the tautomers of dihydrodiacetylformoin, an important Maillard intermediate and the synthesis of furaneol

Channa K. Hattotuwagama, Michael G.B. Drew, Harry E. Nursten

Journal:

Journal of Molecular Structure: THEOCHEM

Year:

2008

Language:

english

File:

PDF, 349 KB

english, 2008

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