Quantifying the differences in structure and mechanical response of confectionery products resulting from the baking and extrusion processes

por Butt, Saba S., Mohammed, Idris K., Raghavan, Vivek, Osborne, James, Powell, Hugh, Charalambides, Maria N.
Publicado 2018

Unforeseen crystal forms of the natural osmolyte floridoside

por Maneffa, Andrew J., Whitwood, Adrian C., Whitehouse, A. Steve, Powell, Hugh, Clark, James H., Matharu, Avtar S.
Publicado 2020

C-Reactive Protein: Higher During Acute Psychotic Episodes and Related to Cortical Thickness in Schizophrenia and Healthy Controls

por Jacomb, Isabella, Stanton, Clive, Vasudevan, Rohini, Powell, Hugh, O'Donnell, Maryanne, Lenroot, Rhoshel, Bruggemann, Jason, Balzan, Ryan, Galletly, Cherrie, Liu, Dennis, Weickert, Cynthia S., Weickert, Thomas W.
Publicado 2018