Callaghan Innovation Research Papers

Our scientists and engineers publish papers in a range of academic journals. This database provides you access to a list of their papers.

 

Filter by: Year All | 2013 | 2014 | 2015 | 2016 | 2017 | 2018 | 2019 | 2020 

Filter by: Author

Export 12 results:
Author [ Title(Desc)] Year
Filters: Keyword is article and Author is Gerrard, J.A.  [Clear All Filters]
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z 
A
Amyloid fibrils from readily available sources: Milk casein and lens crystallin proteins, Ecroyd, H., Garvey M., Thorn D.C., Gerrard J.A., and Carver J.A. , Methods in Molecular Biology, 2013, Volume 996, p.103 - 117, (2013)
C
Characterisation of the first enzymes committed to lysine biosynthesis in Arabidopsis thaliana, Griffin, M.D.W., Billakanti J.M., Wason A., Keller S., Mertens H.D.T., Atkinson S.C., Dobson R.C.J., Perugini M.A., Gerrard J.A., and Pearce F.G. , PLoS ONE, 2012, Volume 7, Issue 7, (2012)
Crystallization and preliminary X-ray diffraction analysis of dihydrodipicolinate synthase 2 from Arabidopsis thaliana, Griffin, M.D.W., Billakanti J.M., Gerrard J.A., Dobson R.C.J., and Pearce F.G. , Acta Crystallographica Section F: Structural Biology and Crystallization Communications, 2011, Volume 67, Issue 11, p.1386 - 1390, (2011)
F
From knock-out phenotype to three-dimensional structure of a promising antibiotic target from Streptococcus pneumoniae, Dogovski, C., Gorman M.A., Ketaren N.E., Praszkier J., Zammit L.M., Mertens H.D., Bryant G., Yang J., Griffin M.D.W., Pearce F.G., et al. , PLoS ONE, 2013, Volume 8, Issue 12, (2013)
I
The influence of emulsion structure on the Maillard reaction of ghee, Newton, A.E., Fairbanks A.J., Golding M., Andrewes P., and Gerrard J.A. , Food Chemistry, 2014, Volume 173, p.1243 - 1249, (2014)
The influence of emulsion structure on the Maillard reaction of ghee, Newton, A.E., Fairbanks A.J., Golding M., Andrewes P., and Gerrard J.A. , Food Chemistry, 2014, Volume 173, p.1243 - 1249, (2014)
The influence of emulsion structure on the Maillard reaction of ghee, Newton, A.E., Fairbanks A.J., Golding M., Andrewes P., and Gerrard J.A. , Food Chemistry, 2014, Volume 173, p.1243 - 1249, (2014)
P
Peroxiredoxin is a versatile self-assembling tecton for protein nanotechnology, Phillips, A.J., Littlejohn J., Yewdall N.A., Zhu T., Valéry C., Pearce F.G., Mitra A.K., Radjainia M., and Gerrard J.A. , Biomacromolecules, 2014, Volume 15, Issue 5, p.1871 - 1881, (2014)
Protein nanotechnology: What is it?, Gerrard, J.A. , Methods in Molecular Biology, 2013, Volume 996, p.1 - 15, (2013)
Protein β-interfaces as a generic source of native peptide tectons, Valéry, C., Pandey R., and Gerrard J.A. , Chemical Communications, 2013, Volume 49, Issue 27, p.2825 - 2827, (2013)
Proteins as supramolecular building blocks: Nterm-Lsr2 as a new protein tecton, Ashmead, H.M., Negron L., Webster K., Arcus V., and Gerrard J.A. , Biopolymers, 2015, Volume 103, Issue 5, p.260 - 270, (2015)
V
Versatile multi-functionalization of protein nanofibrils for biosensor applications, Sasso, L., Suei S., Domigan L., Healy J., Nock V., Williams M.A.K., and Gerrard J.A. , Nanoscale, 2014, Volume 6, Issue 3, p.1629 - 1634, (2014)

Back to top