David Warwick Stanley
Affiliations: | 1970-1995 | Food Science | University of Guelph, Guelph, Ontario, Canada |
Area:
food scienceWebsite:
https://www.uoguelph.ca/oac/140faces/david-warwick-stanleyGoogle:
"David Warwick Stanley"Bio:
https://www.uoguelph.ca/registrar/calendars/graduate/2001-2002/programs/food.html
https://books.google.com/books?id=tf09BCmodB0C
DOI: 10.1111/j.1365-2621.1968.tb09091.x
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Parents
Sign in to add mentor| Herbert Oscar Hultin | grad student | 1967 | U Mass Amherst | |
| (Investigations on the preparation of sarcolemmae from skeletal muscle.) | ||||
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Publications
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| Marangoni A, Palma T, Stanley D. (1996) Membrane effects in postharvest physiology Postharvest Biology and Technology. 7: 193-217 |
| HULTIN H, FENG Y, STANLEY D. (1995) A RE-EXAMINATION OF MUSCLE PROTEIN SOLUBILITY Journal of Muscle Foods. 6: 91-107 |
| MARANGONI AG, JACKMAN RL, STANLEY DW. (1995) Chilling-Associated Softening of Tomato Fruit is Related to Increased Pectinmethylesterase Activity Journal of Food Science. 60: 1277-1281 |
| Palma T, Marangoni A, Stanley D. (1995) Environmental stresses affect tomato microsomal membrane function differently than natural ripening and senescence Postharvest Biology and Technology. 6: 257-273 |
| Stanley DW, Stone AP, Hultin HO. (1994) Solubility of beef and chicken myofibrillar proteins in low ionic strength media Journal of Agricultural and Food Chemistry. 42: 863-867 |
| Stone AP, Stanley DW. (1994) Muscle protein gelation at low ionic strength Food Research International. 27: 155-163 |
| JACKMAN RL, MARANGONI AG, STANLEY DW. (1992) THE EFFECTS OF TURGOR PRESSURE ON PUNCTURE AND VISCOELASTIC PROPERTIES OF TOMATO TISSUE Journal of Texture Studies. 23: 491-505 |
| Jackman RL, Gibson HJ, Stanley DW. (1992) Effects of chilling on tomato fruit texture Physiologia Plantarum. 86: 600-608 |
| Valle JMd, Cottrell TJ, Jackman RL, et al. (1992) Hard-to-cook defect in black beans: the contribution of proteins to salt soaking effects Food Research International. 25: 429-436 |
| Stanley DW. (1992) A possible role for condensed tannins in bean hardening Food Research International. 25: 187-192 |