Salt LJ - Search Results

1

The identification of foam-forming soluble proteins from wheat (Triticum aestivum) dough.

Salt LJ, Robertson JA, Jenkins JA, Mulholland F, Mills EN. Salt LJ, et al. Proteomics. 2005 Apr;5(6):1612-23. doi: 10.1002/pmic.200401035. Proteomics. 2005. PMID: 15789342

2

In vitro digestibility of beta-casein and beta-lactoglobulin under simulated human gastric and duodenal conditions: a multi-laboratory evaluation.

Mandalari G, Adel-Patient K, Barkholt V, Baro C, Bennett L, Bublin M, Gaier S, Graser G, Ladics GS, Mierzejewska D, Vassilopoulou E, Vissers YM, Zuidmeer L, Rigby NM, Salt LJ, Defernez M, Mulholland F, Mackie AR, Wickham MS, Mills EN. Mandalari G, et al. Among authors: salt lj. Regul Toxicol Pharmacol. 2009 Dec;55(3):372-81. doi: 10.1016/j.yrtph.2009.08.010. Epub 2009 Aug 31. Regul Toxicol Pharmacol. 2009. PMID: 19723552

3

Quantification and partial characterization of the residual protein in fully and partially refined commercial soybean oils.

Rigby NM, Sancho AI, Salt LJ, Foxall R, Taylor S, Raczynski A, Cochrane SA, Crevel RW, Mills EN. Rigby NM, et al. Among authors: salt lj. J Agric Food Chem. 2011 Mar 9;59(5):1752-9. doi: 10.1021/jf103560h. Epub 2011 Jan 20. J Agric Food Chem. 2011. PMID: 21250696

4

High fat food increases gastric residence and thus thresholds for objective symptoms in allergic patients.

Mackie A, Knulst A, Le TM, Bures P, Salt L, Mills EN, Malcolm P, Andreou A, Ballmer-Weber BK. Mackie A, et al. Mol Nutr Food Res. 2012 Nov;56(11):1708-14. doi: 10.1002/mnfr.201200330. Epub 2012 Sep 19. Mol Nutr Food Res. 2012. PMID: 22997185 Clinical Trial.

5

Effect of dough mixing on wheat endosperm cell walls.

Toole GA, Selvatico E, Salt LJ, Le Gall G, Colquhoun IJ, Wellner N, Shewry PR, Mills EN. Toole GA, et al. Among authors: salt lj. J Agric Food Chem. 2013 Mar 13;61(10):2522-9. doi: 10.1021/jf304677u. Epub 2013 Mar 1. J Agric Food Chem. 2013. PMID: 23414565

6

Assessment of the sensitizing potential of processed peanut proteins in Brown Norway rats: roasting does not enhance allergenicity.

Kroghsbo S, Rigby NM, Johnson PE, Adel-Patient K, Bøgh KL, Salt LJ, Mills EN, Madsen CB. Kroghsbo S, et al. Among authors: salt lj. PLoS One. 2014 May 7;9(5):e96475. doi: 10.1371/journal.pone.0096475. eCollection 2014. PLoS One. 2014. PMID: 24805813 Free PMC article.

7

How much is too much? Threshold dose distributions for 5 food allergens.

Ballmer-Weber BK, Fernandez-Rivas M, Beyer K, Defernez M, Sperrin M, Mackie AR, Salt LJ, Hourihane JO, Asero R, Belohlavkova S, Kowalski M, de Blay F, Papadopoulos NG, Clausen M, Knulst AC, Roberts G, Popov T, Sprikkelman AB, Dubakiene R, Vieths S, van Ree R, Crevel R, Mills ENC. Ballmer-Weber BK, et al. Among authors: salt lj. J Allergy Clin Immunol. 2015 Apr;135(4):964-971. doi: 10.1016/j.jaci.2014.10.047. Epub 2015 Jan 12. J Allergy Clin Immunol. 2015. PMID: 25589011

8

Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor.

Salt LJ, González-Thuillier I, Chope G, Penson S, Tosi P, Haslam RP, Skeggs PK, Shewry PR, Wilde PJ. Salt LJ, et al. Food Hydrocoll. 2018 Feb;75:211-222. doi: 10.1016/j.foodhyd.2017.08.020. Food Hydrocoll. 2018. PMID: 29398762 Free PMC article.

9

Genetic variation in wheat grain quality is associated with differences in the galactolipid content of flour and the gas bubble properties of dough liquor.

Min B, Salt L, Wilde P, Kosik O, Hassall K, Przewieslik-Allen A, Burridge AJ, Poole M, Snape J, Wingen L, Haslam R, Griffiths S, Shewry PR. Min B, et al. Food Chem X. 2020 Jun 2;6:100093. doi: 10.1016/j.fochx.2020.100093. eCollection 2020 Jun 30. Food Chem X. 2020. PMID: 32551438 Free PMC article.

10

Establishing substantial equivalence: proteomics.

Lovegrove A, Salt L, Shewry PR. Lovegrove A, et al. Methods Mol Biol. 2009;478:273-88. doi: 10.1007/978-1-59745-379-0_16. Methods Mol Biol. 2009. PMID: 19009451

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