Search results for: Gary G. Adams
Food Biophysics > 2019 > 14 > 3 > 278-286
European Biophysics Journal > 2018 > 47 > 7 > 809-813
European Biophysics Journal > 2018 > 47 > 7 > 769-775
Biophysical Reviews > 2016 > 8 > 4 > 299-308
Starch ‐ Stärke > 68 > 9-10 > 846 - 853
European Biophysics Journal > 2017 > 46 > 3 > 235-245
Biopolymers > 105 > 9 > 618 - 625
Tetrahedron Letters > 2016 > 57 > 13 > 1414-1417
European Biophysics Journal > 2016 > 45 > 1 > 45-54
Carbohydrate Polymers > 2015 > 122 > Complete > 359-366
Food Hydrocolloids > 2014 > 42 > Part 3 > 335-341
Food Hydrocolloids > 2014 > 42 > Part 3 > 318-334
Carbohydrate Polymers > 2013 > 97 > 1 > 203-209
Carbohydrate Polymers > 2013 > 93 > 1 > 178-183
European Biophysics Journal > 2013 > 42 > 10 > 777-786
Carbohydrate Polymers > 2012 > 90 > 4 > 1831-1835
Food Chemistry > 2012 > 134 > 4 > 1919-1925
Food Research International > 2011 > 44 > 4 > 862-867
Carbohydrate Polymers > 2011 > 84 > 4 > 1430-1434
Polymer Degradation and Stability > 2010 > 95 > 12 > 2670-2673