Items where Division is "Chemical Analysis Facility (CAF)" and Year is 2021

A

Aricò, F. and Colquhoun, H. M. (2021) Catechol-based macrocyclic aromatic ether-sulfones: Synthesis, characterization and ring-opening polymerization. ARKIVOC, 2021 (6). pp. 13-25. ISSN 1551-7004 doi: 10.24820/ark.5550190.p011.424

B

Bolger, A. M., Rastall, R. A., Oruna-Concha, M. J. ORCID: https://orcid.org/0000-0001-7916-1592 and Rodriguez-Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144 (2021) Effect of D-allulose, in comparison to sucrose and D-fructose, on the physical properties of cupcakes. LWT-Food Science and Technology, 150. 111989. ISSN 0023-6438 doi: 10.1016/j.lwt.2021.111989

K

Knappert, M. and Colquhoun, H. M. (2021) Sequence-modification in copoly(ester-imide)s: a catalytic/supramolecular approach to the evolution and reading of copolymer sequence-information. Polymer Journal, 53. pp. 747-751. ISSN 1349-0540 doi: 10.1038/s41428-021-00465-3

L

Liu, L., Poveda, C., Jenkins, P. E. ORCID: https://orcid.org/0000-0003-1673-2903 and Walton, G. E. ORCID: https://orcid.org/0000-0001-5426-5635 (2021) An in vitro approach to studying the microbial community and impact of pre and probiotics under anorexia nervosa related dietary restrictions. Nutrients, 13 (12). 4447. ISSN 2072-6643 doi: 10.3390/nu13124447

T

Tsatsaragkou, K., Methven, L., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871 and Rodriguez-Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144 (2021) The functionality of inulin as a sugar replacer in cakes and biscuits; highlighting the influence of differences in degree of polymerisation on the properties of cake batter and product. Foods, 10 (5). 951. ISSN 2304-8158 doi: 10.3390/foods10050951