Sutton K - Search Results

1

Quantitative, small-scale, fluorophore-assisted carbohydrate electrophoresis implemented on a capillary electrophoresis-based DNA sequence analyzer.

Murray S, McKenzie M, Butler R, Baldwin S, Sutton K, Batey I, Timmerman-Vaughan GM. Murray S, et al. Among authors: sutton k. Anal Biochem. 2011 Jun 15;413(2):104-13. doi: 10.1016/j.ab.2011.02.008. Epub 2011 Mar 12. Anal Biochem. 2011. PMID: 21315681

2

Modifying glucose release from high carbohydrate foods with natural polymers extracted from cereals.

Razzaq HA, Sutton KH, Motoi L. Razzaq HA, et al. J Sci Food Agric. 2011 Nov;91(14):2621-7. doi: 10.1002/jsfa.4500. Epub 2011 Jun 16. J Sci Food Agric. 2011. PMID: 21681763

3

Altering the rate of glucose release from starch-based foods by spray-drying with an extract from barley.

Razzaq HA, Sutton KH, Motoi L. Razzaq HA, et al. J Sci Food Agric. 2013 Aug 30;93(11):2654-9. doi: 10.1002/jsfa.6039. Epub 2013 Jun 4. J Sci Food Agric. 2013. PMID: 23737108

4

Amyloid fibril formation from crude protein mixtures.

Rao SP, Meade SJ, Joyce NI, Healy JP, Sutton KH, Larsen NG, Gerrard JA. Rao SP, et al. Biotechnol Prog. 2011 Nov-Dec;27(6):1768-76. doi: 10.1002/btpr.693. Epub 2011 Sep 9. Biotechnol Prog. 2011. PMID: 21910260

5

Amyloid fibrils as functionalizable components of nanocomposite materials.

Rao SP, Meade SJ, Healy JP, Sutton KH, Larsen NG, Staiger MP, Gerrard JA. Rao SP, et al. Biotechnol Prog. 2012 Jan-Feb;28(1):248-56. doi: 10.1002/btpr.726. Epub 2011 Oct 14. Biotechnol Prog. 2012. PMID: 22002950

6

Protein cross-linking in food.

Gerrard JA, Meade SJ, Miller AG, Brown PK, Yasir SB, Sutton KH, Newberry MP. Gerrard JA, et al. Among authors: sutton kh. Ann N Y Acad Sci. 2005 Jun;1043:97-103. doi: 10.1196/annals.1333.012. Ann N Y Acad Sci. 2005. PMID: 16037227 Free article.

7

The use of microbial transglutaminase in a bread system: A study of gluten protein structure, deamidation state and protein digestion.

Ogilvie O, Roberts S, Sutton K, Larsen N, Gerrard J, Domigan L. Ogilvie O, et al. Among authors: sutton k. Food Chem. 2021 Mar 15;340:127903. doi: 10.1016/j.foodchem.2020.127903. Epub 2020 Aug 26. Food Chem. 2021. PMID: 32889205

8

The effect of dough mixing speed and work input on the structure, digestibility and celiac immunogenicity of the gluten macropolymer within bread.

Ogilvie O, Roberts S, Sutton K, Gerrard J, Larsen N, Domigan L. Ogilvie O, et al. Among authors: sutton k. Food Chem. 2021 Oct 15;359:129841. doi: 10.1016/j.foodchem.2021.129841. Epub 2021 Apr 20. Food Chem. 2021. PMID: 33940468

9

Proteomic modelling of gluten digestion from a physiologically relevant food system: A focus on the digestion of immunogenic peptides from wheat implicated in celiac disease.

Ogilvie O, Roberts S, Sutton K, Domigan L, Larsen N, Gerrard J, Demarais N. Ogilvie O, et al. Among authors: sutton k. Food Chem. 2020 Dec 15;333:127466. doi: 10.1016/j.foodchem.2020.127466. Epub 2020 Jul 5. Food Chem. 2020. PMID: 32659668

10

The effect of baking time and temperature on gluten protein structure and celiac peptide digestibility.

Ogilvie O, Roberts S, Sutton K, Gerrard J, Larsen N, Domigan L. Ogilvie O, et al. Among authors: sutton k. Food Res Int. 2021 Feb;140:109988. doi: 10.1016/j.foodres.2020.109988. Epub 2020 Dec 24. Food Res Int. 2021. PMID: 33648223

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