Search Results - "Wright, A.J."

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    Concepts for dynamic modelling of energy-related flows in manufacturing by Wright, A.J., Oates, M.R., Greenough, R.

    Published in Applied energy (01-12-2013)
    “…► Modelling of the thermal flows in factories and processes is usually separate. ► We propose a set of key features for an integrated thermal model. ► Such…”
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    Journal Article
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    Aluminum dihydrogen tripolyphosphate: Thermodynamic characteristics by Matskevich, N.I., Wright, A.J., Wolf, Th, Vyazovkin, I.V., Anyfrieva, O.I., Matskevich, M.Yu

    Published in The Journal of chemical thermodynamics (01-08-2017)
    “…•Solution enthalpy of Al in 2moldm−3 NaOH was measured.•Solution enthalpy of AlH2P3O10×2H2O in 2moldm−3 NaOH was measured.•The standard formation enthalpy of…”
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    Bladder and bowel continence in bilateral cerebral palsy: A population study by Wright, A.J, Fletcher, O, Scrutton, D, Baird, G

    Published in Journal of pediatric urology (01-12-2016)
    “…Summary Introduction The attainment of continence is an important milestone in all children, including those with disability. Objective To describe the age of…”
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    Preparation of macroporous calcium phosphate cement tissue engineering scaffold by Barralet, J.E., Grover, L., Gaunt, T., Wright, A.J., Gibson, I.R.

    Published in Biomaterials (01-08-2002)
    “…Unlike sintered hydroxyapatite there is evidence to suggest that calcium phosphate cement (CPC) is actively remodelled in vivo and because CPC is formed by a…”
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    Effect of pulse consumption on perceived flatulence and gastrointestinal function in healthy males by Veenstra, J.M, Duncan, A.M, Cryne, C.N, Deschambault, B.R, Boye, J.I, Benali, M, Marcotte, M, Tosh, S.M, Farmworth, E.R, Wright, A.J

    Published in Food research international (01-03-2010)
    “…Despite their demonstrated health benefits, consumption of pulses in Western societies has traditionally been low. This is, in part, due to the perception that…”
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    Effect of Minor Components on Milk Fat Microstructure and Mechanical Properties by Wright, A.J, Marangoni, A.G

    Published in Journal of food science (2003)
    “…Although minor polar components affected the kinetics of milk fat crystallization, its structure and mechanical properties remained unchanged. At 5 °C, a…”
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    Stress gradients and biodiversity: monoculture vulnerability drives stronger biodiversity effects during drought years by Wright, A.J., Mommer, L., Barry, K., vanRuijven, J.

    Published in Ecology (Durham) (01-01-2021)
    “…Climate change will increase the likelihood and severity of droughts into the future. Although diversity may buffer plant communities against the negative…”
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    Investigation into the dehydration of selenate doped Na2M(SO4)2·2H2O (M = Mn, Fe, Co and Ni): Stabilisation of the high Na content alluaudite phases Na3M1.5(SO4)3-1.5x(SeO4)1.5x (M = Mn, Co and Ni) through selenate incorporation by Driscoll, L.L., Kendrick, E., Knight, K.S., Wright, A.J., Slater, P.R.

    Published in Journal of solid state chemistry (01-02-2018)
    “…In this paper we report an investigation into the phases formed on dehydration of Na2M(SO4)2−x(SeO4)x·2H2O (0 ≤ x ≤ 1; M = Mn, Fe, Co and Ni). For the Fe…”
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    Effect of milk protein intake and casein-to-whey ratio in breakfast meals on postprandial glucose, satiety ratings, and subsequent meal intake by Kung, B, Anderson, G H, Paré, S, Tucker, A J, Vien, S, Wright, A J, Goff, H D

    Published in Journal of dairy science (01-10-2018)
    “…Whey and casein proteins differentially affect postprandial blood glucose and satiety mechanisms, with relevance for type 2 diabetes and obesity. Therefore,…”
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    Lipid crystallinity of oil-in-water emulsions alters in vitro by Borduas, M., Spagnuolo, P.A., Marangoni, A.G., Corradini, M.G., Wright, A.J., Rogers, M.A.

    Published in Food chemistry (15-07-2022)
    “…•Compositionally identical emulsions digest differently depending on their solid fat content.•As solid fat content increases, lipid bioaccessibility decreases…”
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    Influence of nut structure and processing on lipid bioaccessibility and absorption by Li, C.-H., Shelp, G.V., Wright, A.J.

    Published in Current opinion in food science (01-02-2023)
    “…Nuts confer significant health benefits, despite their relatively high lipid contents. This has, in part, been related to limited lipid bioaccessibility and…”
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