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Page 1
Fermentation and the microbial community of Japanese koji and miso: A review.
J Food Sci. 2021 Jun;86(6):2194-2207. doi: 10.1111/1750-3841.15773. Epub 2021 May 30.
J Food Sci. 2021.
PMID: 34056716
Review.
Approaches to study in undergraduate nursing students in regional Victoria, Australia.
Brown S, Wakeling L, Naiker M, White S.
Brown S, et al. Among authors: wakeling l.
Int J Nurs Educ Scholarsh. 2014 Nov 8;11:/j/ijnes.2014.11.issue-1/ijnes-2014-0020/ijnes-2014-0020.xml. doi: 10.1515/ijnes-2014-0020.
Int J Nurs Educ Scholarsh. 2014.
PMID: 25390026
Item in Clipboard
The quantitative analysis of thiamin and riboflavin and their respective vitamers in fermented alcoholic beverages.
Hucker B, Wakeling L, Vriesekoop F.
Hucker B, et al. Among authors: wakeling l.
J Agric Food Chem. 2011 Dec 14;59(23):12278-85. doi: 10.1021/jf202647x. Epub 2011 Nov 16.
J Agric Food Chem. 2011.
PMID: 22087742
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Attitude to the subject of chemistry in undergraduate nursing students at Fiji National University and Federation University, Australia.
Brown S, Wakeling L, Peck B, Naiker M, Hill D, Naidu K.
Brown S, et al. Among authors: wakeling l.
Collegian. 2015;22(4):369-75. doi: 10.1016/j.colegn.2014.06.001.
Collegian. 2015.
PMID: 26775523
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Effect of spatial distribution of wax and PEG-isocyanate on the morphology and hydrophobicity of starch films.
Muscat D, Adhikari R, Tobin MJ, McKnight S, Wakeling L, Adhikari B.
Muscat D, et al. Among authors: wakeling l.
Carbohydr Polym. 2014 Oct 13;111:333-47. doi: 10.1016/j.carbpol.2014.04.072. Epub 2014 Apr 29.
Carbohydr Polym. 2014.
PMID: 25037359
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Retention of essential amino acids during extrusion of protein and reducing sugars.
Singh S, Wakeling L, Gamlath S.
Singh S, et al. Among authors: wakeling l.
J Agric Food Chem. 2007 Oct 17;55(21):8779-86. doi: 10.1021/jf071769z. Epub 2007 Sep 26.
J Agric Food Chem. 2007.
PMID: 17894461
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