Search Results - "Reid, David S"

Water Dynamics in Fresh and Frozen Yeasted Dough by Loveday, Simon M, Huang, Victor T, Reid, David S, Winger, Ray J

“…Water is an integral part of wheat flour dough—the amount, physical state, and location of water are crucial to the formation of a dough that will hold gas and…”
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State diagrams for improving processing and storage of foods, biological materials, and pharmaceuticals (IUPAC Technical Report) by Buera, Maria Pilar, Roos, Yrjö, Levine, Harry, Slade, Louise, Corti, Horacio R., Reid, David S., Auffret, Tony, Angell, C. Austen

“…Supplemented temperature/composition phase diagrams include the non-equilibrium glass-transition temperature ( ) curve and equilibrium ice-melting and…”
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European Men-Who-Have-Sex-With-Men Internet Survey (EMIS-2017): Design and Methods by Weatherburn, Peter, Hickson, Ford, Reid, David S., Marcus, Ulrich, Schmidt, Axel J.

“…Men-who-have-sex-with-men (MSM) carry a disproportionate burden of sexually transmitted infections across Europe. Health planners require sexual health needs…”
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Online Sexual Partner Seeking as a Social Practice: Qualitative Evidence from the 4th British National Survey of Sexual Attitudes and Lifestyles (Natsal-4) by Reid, David S, Macdowall, Wendy G., Lewis, Ruth, Hogan, Bernie, Mitchell, Kirstin R., Bosó Pérez, Raquel, Gibbs, Jo, Smith, Clarissa, Attwood, Feona, Mercer, Catherine H., Sonnenberg, Pam, Bonell, Chris

“…Once perceived as a means for those unsuccessful at traditional dating, online dating has become normalized as a way to seek sexual or romantic partners. In…”
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Sexting among British adults: a qualitative analysis of sexting as emotion work governed by 'feeling rules' by Macdowall, Wendy G., Reid, David S., Lewis, Ruth, Bosó Pérez, Raquel, Mitchell, Kirstin R., Maxwell, Karen J., Smith, Clarissa, Attwood, Feona, Gibbs, Jo, Hogan, Bernie, Mercer, Catherine H., Sonnenberg, Pam, Bonell, Chris

“…Sexting has generated considerable public and professional interest with concerns centring on young people, and potential harms to mental and sexual health…”
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JSFA 2013: onwards and upwards by Reid, David S

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DSC and NMR relaxation studies of starch–water interactions during gelatinization by Tananuwong, Kanitha, Reid, David S.

“…The interactions between water and starch during gelatinization as affected by water content, maximum heating temperature and amylopectin crystallinity pattern…”
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Empirical and theoretical models of equilibrium and non-equilibrium transition temperatures of supplemented phase diagrams in aqueous systems (IUPAC Technical Report) by Corti, Horacio R., Angell, C. Austen, Auffret, Tony, Levine, Harry, Buera, M. Pilar, Reid, David S., Roos, Yrjö H., Slade, Louise

“…This paper describes the main thermodynamic concepts related to the construction of supplemented phase (or state) diagrams (SPDs) for aqueous solutions…”
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In Focus: 11th International Symposium on the Properties of Water-Water stress in biological, chemical, pharmaceutical and food systems by Gutiérrez-López, Gustavo, Reid, David S

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Differential Scanning Calorimetry Study of Glass Transition in Frozen Starch Gels by Tananuwong, Kanitha, Reid, David S

“…The effects of initial water content, maximum heating temperature, amylopectin crystallinity type, and annealing on the glass transition of starch gels were…”
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Methamphetamine use among gay men across the UK by Bonell, Christopher P, Hickson, Ford C.I, Weatherburn, Peter, Reid, David S

“…Abstract Background Concerns about gay men's methamphetamine use reflect its physical and psychological harms, and association with sexual-risk behaviour and…”
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Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety by Slade, L, Levine, H

“…Water, the most abundant constituent of natural foods, is a ubiquitous plasticizer of most natural and fabricated food ingredients and products. Many of the…”
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Simultaneous Transgenic Suppression of LePG and LeExp1 Influences Rheological Properties of Juice and Concentrates from a Processing Tomato Variety by Kalamaki, Mary S, Harpster, Mark H, Palys, Joseph M, Labavitch, John M, Reid, David S, Brummell, David A

“…Processing tomato lines suppressed in the accumulation of ripening-related polygalacturonase or expansin were generated by introduction of transgenes to…”
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Dielectric properties of frozen maltodextrin solutions with added NaCI across the glass transition by Kilmartin, Paul A, Reid, David S, Samson, Irene

“…The change in the dielectric properties of frozen 200 g kg-1 maltodextrin solutions upon warming has been recorded using a capacitance meter and a dielectric…”
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Transgenic Overexpression of Expansin Influences Particle Size Distribution and Improves Viscosity of Tomato Juice and Paste by Kalamaki, Mary S, Powell, Ann L. T, Struijs, Karin, Labavitch, John M, Reid, David S, Bennett, Alan B

“…Suppression of the expression of a ripening-related expansin gene, LeExp1, in tomato enhanced fruit firmness and overexpression of LeExp1 resulted in increased…”
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Investigation of the WISC-III and WASI in Clinical Child Populations: A Framework for Further Exploration by Scott, Wayne C., Austin, David W., Reid, David S.

“…To promote efficient clinical practice, interest has been growing in brief assessment scales to replace full-scale versions in some circumstances. In…”
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Editorial: From field to fork by Dowdell, Rodney, Reid, David S, Bolgar, Jennifer

“…© 2000 Society of Chemical Industry…”
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The effect of starch gelatinization and solute concentrations onTg? of starch model system by Lim, Miang H, Wu, Hongbing, Reid, David S

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Monitoring the Formation of Ice During Food Freezing by Magnetic Resonance Imaging by Kerr, William L., Kauten, Robert J., McCarthy, Michael J., Reid, David S.

“…The formation of ice during food freezing was examined by magnetic resonance imaging (MRI). Formation of ice was seen as a reduction in spatially located NMR…”
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The measurement of the glass transition temperature of sucrose and maltose solutions with added NaCl by Kilmartin, Paul A, Reid, David S, Samson, Irene

“…The effect of added NaCl on the glass transition temperatures of 200 and 300 g kg−1 sucrose and maltose solutions was determined using DSC and capacitance…”
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