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1. Modeling the feasibility of fermentation-produced protein at a globally relevant scale

2. Estimating cropland requirements for global food system scenario modeling

3. Nutritional assessment of plant-based beverages in comparison to bovine milk

4. Modeling the Contribution of Meat to Global Nutrient Availability

8. The emulsifying properties of β-lactoglobulin genetic variants A, B and C

9. Separation of β-lactoglobulin A, B and C variants of bovine whey using capillary zone electrophoresis

10. Identification of a catalytically essential nucleophilic residue in sheep liver cytoplasmic aldehyde dehydrogenase

11. Steady-state and pre-steady-state kinetics of propionaldehyde oxidation by sheep liver cytosolic aldehyde dehydrogenase at pH 5.2. Evidence that the release of NADH remains rate-limiting in the enzyme mechanism at acid pH values

12. A Simple Scheme to Improve Compliance in Patients Taking Tuberculosis Medication

13. Effect of pyrophosphate ions and alkaline pH on the kinetics of propionaldehyde oxidation by sheep liver cytosolic aldehyde dehydrogenase

14. The Reduction of Propionic Anhydride by Aldehyde Dehydrogenase-NADH Mixtures at pH 7

15. The effect of p-(chloromercuri)benzoate modification of cytosolic aldehyde dehydrogenase from sheep liver. Evidence for a second aldehyde binding site

17. PH Effects on Cytoplasmic Aldehyde Dehydrogenase from Sheep Liver

18. Crystallization and Preliminary X-ray Diffraction Studies on Cytosolic (Class 1) Aldehyde Dehydrogenase from Sheep Liver

19. Activation of aldehyde dehydrogenase at physiological temperatures

21. Registers based in general practice are essential in long term surveillance

22. Some comparisons of pig and sheep liver cytosolic aldehyde dehydrogenases

25. Macromolecular Interactions in Food Technology

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