Professor Juliet Gerrard - Publications
1998-2008
BOOKS
Fayle, S.E. and Gerrard, J.A. 2002: The Maillard Reaction, Research Monograph, commissioned by the Royal Society of Chemistry (London). This book is currently being translated into Spanish.
Dobson, C.M.; Gerrard, J.A. and Pratt, A.J. 2001: Foundations in Chemical Biology, commissioned by Oxford University Press. This book is currently being translated into Japanese.
Coxon, J.M. and Gerrard, J.A. 1998: Worked Solutions in Organic Chemistry, Blackie Academic & Professional, London.
CHAPTERS
Gerrard, J.A. 2004: Metabolism: Chemistry of Life or Biology of Molecules?, invited essay contribution to Garrett and Grisham’s Biochemistry. 3rd edition [a major US undergraduate text] p.536-537.
Gerrard, J.A. and Pearce, F.G. 2004: Food Enzymes as Agents of Loss, invited contribution to the Encyclopaedia of Life Support Systems, published by UNESCO, submitted.
Meade, S.J. and Reid, E.A. and Gerrard, J.A. 2004: ‘Chapter 5 - Amino acid and Protein Modifications due to the Processing and Storage of Foods – Implications for Amino Acid Analysis and Bioavailability’. Invited contribution to a Special Edition of AOAC International, ed Paul Moughan, submitted.
REFEREED JOURNAL ARTICLES
Boughton, B. A., R. C. J. Dobson, et al. (2008). Conformationally constrained diketopimelic acid analogues as inhibitors of dihydrodipicolinate synthase. Bioorganic and Medicinal Chemistry Letters 18: 460-463.
Kefala, G., G. L. Evans, et al. (2008). Crystal structure and kinetic study of dihydrodipicolinate synthase from Mycobacterium tuberculosis. Biochemical Journal 411(2): 351-360.
Mitsakos, V., R. C. J. Dobson, et al. (2008). Inhibiting dihydrodipicolinate synthase across species: towards specificity for pathogens? Bioorganic and Medicinal Chemistry Letters 18(2): 842-844.
Bin Md Yasir, S., Sutton, K.H., Newberry, M.P., Andrews, N.R. and Gerrard, J.A. 2007. The impact of Maillard cross-linking on soy proteins and tofu texture. Food Chemistry 104: 1502-1508.
Bin Md Yasir, S., Sutton, K.H., Newberry, M.P., Andrews, N.R. and Gerrard, J.A. 2007. The impact of transglutaminase on soy proteins and tofu texture. Food Chemistry 104: 1491-1501.
Gerrard, J.A., Hutton, C.A., Perugini, M.A. 2007. Inhibiting protein-protein interactions as an emerging paradigm for drug discovery. Mini-Reviews in Medicinal Chemistry 7(2): 151-157.
Hutton, C.A., Perugini, M.A. and Gerrard, J.A. 2007. Inhibition of lysine biosynthesis: an evolving antibiotic strategy. Molecular BioSystems 3: 458-465.
Pearce, F.G., Mackintosh, S.H. and Gerrard, J.A. 2007. Formation of amyloid-like fibrils by ovalbumin and related proteins under conditions relevant to food processing. Journal of Agricultural and Food Chemistry 55: 318-322.
Putoczki, T. L., F. Pettolino, et al. (2007). Characterization of the structure, expression and function of Pinus radiata D. Don arabinogalactan-proteins. Planta: DOI 10.1007/s00425-007-0559-2.
Pearce, F.G., Perugini, M.A., McKerchar, H.J. and Gerrard, J.A. 2006. Dihydrodipicolinate synnthase from Thermotoga maritima. Biochemical Journal 400: 359-366 Part 2.
Dobson, R.C.J., Devenish, S.R.A., Turner, L.A., Clifford, V.R., Pearce, F.G., Jameson, G.B. and Gerrard, J.A. 2005. Role of Arginine 138 in the Catalysis and Regulation of Escherichia coli Dihydrodipicolinate Synthase. Biochemistry 44(39): 13007-13013.
Dobson, R.C.J., Griffin, M.D.W., Jameson, G.B. and Gerrard, J.A. 2005. The crystal structures of native and (S)-lysine-bound dihydrodipicolinate synthase from Escherichia coli with improved resolution show new features of biological significance. Acta Crystallographica D61: 1116-1124.
Fayle, S.E. and J.A. Gerrard. 2005. La reaccion de Maillard.
Turner, J.J., Gerrard, J.A. and Hutton, C.A. 2005. Heterocyclic inhibitors of dihydrodipicolinate synthase are not competitive. Bioorganic and Medicinal Chemistry 13: 2133-2140.
Turner, J.J., Healy, J.P., Dobson, R.C.J., Gerrard, J.A. and Hutton, C.A. 2005. Two new irreversible inhibitors of dihydrodipicolinate synthase: diethyl (E,E)-4-oxo-2,5-heptadienedioate and diethyl (E)-4-oxo-2-heptenedioate. Bioorganic and Medicinal Chemistry 15: 995-998.
Dobson, R.C.J., Pearce, F.G. and Gerrard, J.A. 2004:
Dihydrodipicolinate synthase is not inhibited by its substrate, (S)-aspartate-?-semialdehyde?
Biochemical Journal, 377: 757-762.
Low, F., H.-M. Lin, et al. (2004). Ranking the risk of pesticide dietary intake. Pest Management Science 60: 842-848.
Miller, A. M., S. Hegge, et al. (2004). A continuous enzyme assay and characterisation of fructosyl amine oxidase enzymes (EC 1.5.3). Archives of Biochemistry and Biophysics 434: 60-66.
Roberts, S. J., J. C. Morris, et al. (2004). Two complete syntheses of (S)-aspartate semi-aldehyde and demonstration that D2-tetrahydroisophthalic acid is a non-competitive inhibitor of dihydrodipicolinate synthase. ARKIVOC 2004(Part (x)): 166-177.
Dobson, R.C.J., Valegard, K. and Gerrard, J.A. 2004: The crystal structure of three site-directed mutants of Escherichia coli DHDPS: further evidence for a catalytic triad, Journal of Molecular Biology, 338: 329-339.
Dobson, R.C.J., Griffin, M.D.W., Roberts, S.J. and Gerrard, J.A. 2004: Dihydrodipicolinate synthase (DHDPS) from Escherichia coli displays mixed inhibition with respect to its first substrate, pyruvate, Biochimie, 86(4-5): 311-315.
Low, F.L., Lin, H.-M., Gerrard, J.A., Cressey, P. and Shaw, I.C. 2004: Ranking the risk of pesticide dietary intake. Pesticide Management Science, 60(9): 842-848.
Rasiah, I.A., Sutton, K.H., Low, F.L., Lin, H.-M., Gerrard, J.A. 2004: Crosslinking of wheat dough proteins by glucose oxidase and the resulting effects on bread and croissants. Food Chemistry, 89(3): 325-332.
Waterhouse, S.H. and Gerrard, J.A. 2004: Amyloid Fibrils in Bionanotechnology. Invited contribution to Australian Journal of Chemistry– an International Journal for the Chemical Sciences includes cover illustration. Australian Journal of Chemistry, 57(6): 519-523.
Miller, A.G. and Gerrard, J.A. 2004: The Maillard Reaction and Food Protein Crosslinking. Invited review for the inaugural issue of Progress in Food Biopolymer Research, submitted.
Miller, A.G., Hegge, S., Uhlmann, A., Gerrard, J.A. 2004: A continuous enzyme assay and characterisation of fructosyl amine oxidase enzymes (EC 1.5.3). Archives of Biochemistry and Biophysics, 434(1): 60-66.
Lin, H.-M., Gerrard, J.A. and Shaw, I.C. 2004: Stability of the insecticide cypermethrin during tomato processing and implications for endocrine activity, Food Additives and Contaminants, 22(1): 15-22.
Felicia L.,Low, F.L., I.C. Shaw, Gerrard, J.A. 2004: The effect of Saccharomyces cerevisiae on the stability of the herbicide glyphosate during bread leavening. Letters in Applied Microbiology, 40(2): 133-137.
Gerrard, J.A., Healy, J.P., Young, Keely, A.J and Monk, G.N. 2004: Analysis of gelatin quality by two-dimensional electrophoresis. International Journal of Food Science and Technology, submitted.
Fenwick, R.B, Gerrard, J.A. and Healy, J.P. 2004: A
novel approach to the analysis of proteins from the mussel bysuss. Proteomics,
submitted.
Roberts, S. J., Morris, J.C., Dobson, R.C.J. and Gerrard, J.A. 2003. The preparation of (S)-aspartate semi-aldehyde appropriate for use in biochemical studies. Bioorganic and Medicinal Chemistry Letters 13: 265-267.
Roberts, S.J., Morris, J.C., Dobson, R.C.J. and Gerrard, J.A. 2003: Two efficient syntheses of (S)-aspartate semi-aldehyde appropriate for use in biochemical studies. Bioorganic and Biomedicinal Chemistry Letters 13: 265-267.
Miller, A.G., Meade, S.J. and Gerrard, J.A. 2003: New insights into protein crosslinking via the Maillard reaction: structural requirements, the effect on enzyme function, and predicted efficacy of crosslinking inhibitors as anti-ageing therapeutics, Bioorganic and Medicinal Chemistry, 11: 843 – 852.
Meade, S.J., Miller, A.G. and Gerrard, J.A. 2003: The role of dicarbonyl compounds in non-enzymatic crosslinking: a structure-activity study, Bioorganic and Medicinal Chemistry, 11: 853 - 862.
de Zwart, F.J., Slow, S., Payne, R.J., Lever, M., George, P.M., Gerrard, J.A. and Chambers, S.T. 2003: Glycine betaine and glycine betaine analogues in common foods. Food Chemistry, 83: 197-204.
Gerrard, J.A. 2002: Protein-protein crosslinking in foods: mechanisms, consequences, applications. Trends in Food Science and Technology, invited review, 13: 389-397. Includes cover illustration.
Gerrard, J.A. 2002: New Aspects of an AGEing Chemistry: recent developments concerning the Maillard reaction. Australian Journal of Chemistry – an International Journal for the Chemical Sciences, invited review, 55: 299-310.
Gerrard J.A. and Brown, P.K. 2002: Protein Crosslinking: Mechanisms, Consequences, Applications. International Congress Series 1469: 201-205.
Gerrard, J.A. and Sparrow, A.D. 2002: Turning Biochemistry Inside Out: a new approach to teaching metabolism in the post-genomic era. Biochemical and Molecular Biology Education 30:293-295.
Gerrard, J.A., Brown, P.K. and Fayle, S.E. 2002: Maillard crosslinking of food proteins I: the reaction of glutaraldehyde formaldehyde and glyceraldehyde with ribonuclease. Food chemistry 79: 343-349.
Gerrard, J.A., Brown, P.K. and Fayle, S.E. 2002: Maillard crosslinking of food proteins II: the reaction of glutaraldehyde, formaldehyde and glyceraldehyde with wheat proteins, in vitro and in situ. Food chemistry: 80: 35-43.
Gerrard, J.A., Brown, P.K. and Fayle, S.E. 2002: Maillard crosslinking of food proteins I: the effects of glutaraldehyde, formaldehyde and glyceraldehyde upon bread and croissants. Food chemistry 80: 45-50.
Gerrard, J.A.; Abbot, R.C., Ross, M.; Newberry, M.P.; Fayle, S.E. 2001: Staling in starch bread: the effect non-gluten proteins. Starch, 53: 278-280.
Gerrard, J.A., Sparrow, A.D., and Wells, J.A. 2001: Metabolic databases – what next? Trends in Biochemical Sciences, invited submission, 26: 144-148.
Fayle, S.E., Healy, J.P., Reid, E.A., Gerrard, J.A, Ames, J.M. 2001: Novel approaches to the analysis of the Maillard reaction of proteins. Invited submission for a special issue of Electrophoresis 22:1518-1525.
Gerrard, J.A.; Fayle, S.E..; Brown, P.K.; Sutton, K.H.; Simmons, L. and Rasiah, I. 2001: Molecular effects of microbial transglutaminase in bread and croissant dough. Journal of Food Science, 66: 782-786.
Gerrard, J.A.; Meade, S.J.; Morris, J.C. and Steel, P.J. 2000: Two crystalline modifications of 2-hydroxycyclopent-2-enone Acta Crystollagraphica., C56: 1251-1253.
Fayle, S.E.; Gerrard, J.A.; Simmons, L.; Meade, S.J.; Reid, E.A.; Johnston, A.C. 2000: Crosslinkage of proteins by dehydroascorbic acid and its degradation products. Food Chemistry, 70, 69-74.
Gerrard, J.A.; Newberry, M.P.; Ross, M.; Wilson, A.J.; Fayle, S.E.; Kavale, S. 2000: Pastry lift and croissant volume as affected by microbial transglutaminase. Journal of Food Science, 65, 312-414.
Gerrard, J.A.; Prince, M.J.; Abell, A.D. 2000: Kinetic Characterisation of ene-diol-based inhibitors of alpha-amylase, Bioorganic and Biomedicinal Chemistry Letters, 1575-1576.
Fayle, S.E.; Gerrard, J.A.; Sutton, K.H. 1999: Covalent protein adduct formation and protein crosslinking resulting from the reaction between cyclotene and a model food protein, Journal of Agricultural and Food Chemistry 43, 1183-1188.
Coulter, C.V.; Gerrard, J.A.; Kraunsoe, J.A.E.; Pratt, A.J. 1999: Escherichia coli dihydrodipicolinate synthase and dihydrodipicolinate reductase: kinetic and inhibition studies of two putative herbicide targets. Pesticide Science, 53, 887-895.
Gerrard, J.A. and Fayle, S.E. 1999: Croissant chemistry, NZ Science Monthly, May, p.10.
Gerrard, J.A.; Fayle, S.E.; Sutton, K.H.; Pratt, A.J. 1998: Dehydroascorbic acid mediated crosslinkage of proteins using Maillard chemistry - relevance to food processing, in The Maillard Reaction in Food, Health and Medicine, eds J.M. Ames, J.C. Crabbe, H.E. Nursten and J.M. O' Brien, Royal Society of Chemistry, Cambridge, 127-133.
Gerrard, J.A.; Fayle, S.E.; Wilson, A.J.; Newberry, M. P.; Ross, M.; Kavale, S. 1998: The effect of microbial transglutaminase on dough properties and crumb strength of white pan bread, Journal of Food Science, 63, 472-475.
Fayle, S.E.; Gerrard, J.A.; Nursten, H.E.; Steel, P.J. 1998: Cyclotene hydrate, Acta Crystollographica, C58, 404-405.
Abell, A.D.; Ratcliffe, M.J.; Gerrard, J.A. 1998: Ascorbic acid based inhibitors of alpha-amylases. Biorganic and Biomedicinal Chemistry Letters 8, 1703-1706.
Gerrard, J.A.; Ross, M.; Fayle. S.E.; Newberry, M.P.; Wilson, A. 1998: Protein crosslinking in cereal foods. Food Technology 28, 134-137.
Every, D.; Gerrard, J.A.; Gilpin, M.J.; Ross, M.; Newberry, M.P. 1998: Staling in starch bread: the effect of gluten additions on specific loaf volume and firming rate. Starch 50, 443-446.
Gerrard, J.A. and Fayle, S.E. 1998: The chemistry of croissants, CHEM NZ 72: 7-12., Reprinted in: NZ Science Teacher 1999, (89), 37-39. Reprinted in: Australian Chemistry Resource Book 1999, 82-87.
PATENT APPLICATIONS
Waterhouse, S.H.; Gerrard, J.A.; Sutton, K.H.; Larsen, N.G. 2003: Amyloid formation, NZ Patent Application No. 528780.
REFEREED CONFERENCE PROCEEDINGS
Gerrard, J.A., Griffin, M.D.W. and Waterhouse, S.H. 2002: New biomaterials from proteins: what can we learn from biology? Cereals 2002: Proceedings of the 52nd Australian Cereal Chemistry Conference: 169-172.
Miller, A.G. and Gerrard, J.A. 2002: What residues are required for protein crosslinking and how does this affect enzyme function? International Congress Series 1462: 427-428.
Meade, S.J. and Gerrard, J.A. 2002: The structure-activity relationships of dicarbonyl compounds and their role in the Maillard reaction, International Congress Series 1462: 429-430.
BOOK REVIEWS
Gerrard, J.A. 2003: ‘Food: the Chemistry of its components, reviewed in Australian Journal of Chemistry, 56: 633.
Gerrard, J.A. 2000: ‘Interactions: The Keys to Cereal Quality’, reviewed in NZ Food Journal 30, 56.
TEACHING RELATED PUBLICATIONS
63. Gerrard, J.A., 2003: Classic Articles as an Assessment Tool in Problem-Based Courses, Biochemistry and Molecular Biology Education, submitted.
64. Gerrard, J.A., Harrison, M., Miller, A.G., Murphy, J.M. 2001: Course Design workshop leads by example, UC Teaching, 36-38.
CONFIDENTIAL RESEARCH REPORTS
Gerrard, J.A and Healy, J.P. An assessment of whether the Maillard reaction can account for the pinkish colouration that periodically forms in cheese. School of Biological Sciences Report 03-01, 27 pp.
Gerrard, J.A. 2003. Maillard browning during the Cerogen process – an analysis. Consultancy report, 11 pp.
Gerrard, J.A. and Healy, J.P. Maillard browning in Gelatin. PaMS client confidential report 01-1, prepared for Leiner Davis Gelatin NZ, 65 pp.
Gerrard, J.A. 1999: Free radical chemistry in dough? Foodinfo confidential report no. 331, Crop & Food Research Ltd, Christchurch, NZ, 22 pp.
Brown, P.K.; Fayle, S.E.; Gerrard, J.A.; Kavale, S.; Newberry, M.P.; Simmons, L.; Sutton, K. 1999: Frozen biscuit dough – final research report. Foodinfo confidential report no. 322, Crop & Food Research Ltd, Christchurch, NZ, 21 pp
Gerrard, J.A.; Newberry, M.P.; Ross, M.; Larsen, N.G.; Wilson, A.J.; Fayle, S.E. 1998: The use of transglutaminase in baked products – final research report. Foodinfo confidential report no. 308, Crop & Food Research Ltd, Christchurch, NZ, 84 pp.
Gerrard, J.A.; Eady, S.L.; Newberry, M.P and Sutton, K.H. 1998: Browning in broad beans, Foodinfo Confidential Research Report no. 269, Crop & Food Research Ltd, Christchurch, NZ, 18pp.
Gerrard, J.A.; Newberry, M.P; Ross, M.; Wilson, A.J. and Kavale, S. 1998: The use of transglutaminase in bread and biscuits, Foodinfo Confidential Research Report, Crop & Food Research Ltd, Christchurch, NZ, 34pp.
Ross, M.; Every, D. and Gerrard, J.A. 1998: Gluten free bread: from research tool to commercial development, Foodinfo Confidential Research Report no 311, 63 pp.
TECHNICAL BULLETINS
Gerrard, J.A. 2002: Unravelling the chemistry of cataracts and croissants, Marsden Newsletter, in press.
Gerrard, J.A. and Fayle, S.E. 1998: Protein crosslinking - new approaches for flour improvement?, Flour Milling and Baking Research Bulletin, Crop & Food Research Ltd, Christchurch, NZ, 2pp.
Gerrard, J.A. 1998. Transglutaminase. - a new processing aid for the baking industry?, Bakers News, Crop & Food Research Ltd, Christchurch, NZ, 1pp.
CONFERENCE AND OTHER PRESENTATIONS
Gerrard, J.A. 2003: Unraveling the chemistry of a critical step in lysine biosynthesis. Invited presentation at the University of Otago, Biochemistry Department.
Gerrard, J.A. 2003: Protein crosslinking in food: mechanisms, consequences, applications. Invited presentation at the University of Auckland Chemistry Department.
Dobson, R.C.J., Valegard, K., Hajdu, J. and Gerrard, J.A. 2003: Exploring the mechanism of DHDPS using site-directed mutagenesis, kinetic analysis and X-ray crystallography ‘29th Annual; Conference on Protein Structure and Function’, Lorne, Australia.
Antonio, L, Allison, J.R., Griffin, M.D.W. and Gerrard, J.A. 2004: Why is Dihydrodipicolinate Synthase Tetrameric? ‘29th Annual; Conference on Protein Structure and Function’, Lorne, Australia.
Dobson, R.C.J., Valegard, K.. and Gerrard, J.A. 2003: Regulation and Catalytic Mechanisms of Dihydrodipicolinate Synthase (DHDPS) ‘29th Annual; Conference on Protein Structure and Function’, Lorne, Australia. Awarded best overall poster.
Waterhouse, S.W., Sutton, K.H. and Gerrard, J.A. 2003: Controlling Amyloid Fibril Growth, ‘29th Annual; Conference on Protein Structure and Function’, Lorne, Australia.
Griffin, M.D.W., Perugini, M., Morris, M.B. and Gerrard, J.A. 2004: Is being a tetramer important? Characterisation of Dimeric Mutants of Dihydrodipicolonate Synthase; the enzyme that catalyses the first step in lysine biosynthesis. ‘29th Annual; Conference on Protein Structure and Function’, Lorne, Australia.
Gerrard, J.A. 2004: the Unravelling thes structure and function of dihydrodipicolinate synthase: Evidence for a catalytic triad and the essential role of quarternary structure. ‘29th Annual; Conference on Protein Structure and Function’, Lorne, Australia.
Waterhouse, S.W., Sutton, K.H. and Gerrard, J.A. 2003: Controlling Amyloid Fibril Growth, 5th European Meeting of the Protein Society, Florence, Italy.
Griffin, M.D.W., Morris, M.B. and Gerrard, J.A. 2003: Why is DHDPS tetrameric? ‘5th European Meeting of the Protein Society, Florence, Italy.
Turner, J., Dobson, R.C.J., Hutton, C. and Gerrard, J.A. 2003: Why can’t we find a competitive inhibitor for DHDPS? ‘28th Annual; Conference on Protein Structure and Function’, Lorne, Australia.
98. Dobson, R.C.J., Valegard, K., Hajdu, J. and Gerrard, J.A. 2003: Exploring the mechanism of DHDPS using site-directed mutagenesis, kinetic analysis and X-ray crystallography ‘28th Annual; Conference on Protein Structure and Function’, Lorne, Australia.
Miller, A.G. and Gerrard, J.A. 2003: A new assay to monitor Amadoriase activity. ‘28th Annual; Conference on Protein Structure and Function’, Lorne, Australia.
Griffin, M.D.W., Morris, M.B. and Gerrard, J.A. 2003: Why is DHDPS tetrameric? ‘28th Annual; Conference on Protein Structure and Function’, Lorne, Australia.
Fenwick, R.B., Healy, J.P and Gerrard, J.A. 2003: Exploring the proteins of the mussel bysuss using 1D and 2D electrophoresis. ‘28th Annual; Conference on Protein Structure and Function’, Lorne, Australia.
Gerrard, J.A. 2002: Dihydrodipicolinate synthase: a key enzyme in lysine biosynthesis?, Molecules and Microbes, Christchurch.
Gerrard, J.A. 2002: Novel biomaterials from proteins: what can we learn from biology? 52nd RACI Cereal Division conference, Christchurch.
Gerrard, J.A., Dobson R.C.J. and Pearce, F.G. 2002: Is dihydrodipicolinate inhibited by its substrate? ‘27th Annual; Conference on Protein Structure and Function’, Lorne, Australia.
Griffin, M.W.D. and Gerrard J.A.2002: An active dimeric mutant of DHDPS. ‘27th Annual; Conference on Protein Structure and Function’, Lorne, Australia.
Dobson, R.C.J and Gerrard J.A.2002: Probing the catalytic mechanism of DHDPS. ‘27th Annual; Conference on Protein Structure and Function’, Lorne, Australia.
Crocker, T.L. and Gerrard J.A.2002: Creating an obligate tetramer of DHDPS. ‘27th Annual; Conference on Protein Structure and Function’, Lorne, Australia.
Gerrard, J.A. 2001: Dihydrodipicolinate synthase: a key enzyme in lysine biosynthesis. 'Molecules for Life', Biochemistry Session, oral presentation, Napier, New Zealand.
Dobson, R.C.J. and Gerrard J.A. 2001. Understanding the mechanism of dihydrodipicolinate synthase. 'Molecules for Life', Structural Biology Session, oral presentation, Napier, New Zealand.
Miller, A.G. and Gerrard J.A. 2001. Understanding the mechanism of dihydrodipicolinate synthase. 'Molecules for Life', Structural Biology Session, oral presentation, Napier, New Zealand.
Gerrard, J.A. 2001: Protein crosslinking in food: consequences, mechanisms, applications, invited oral presentation at the 7th International Symposium of the Maillard Reaction, Kumamoto, October.
Meade, S.J. and Gerrard, J.A. 2001: Why are some molecules so much better at crosslinking: the structure activity relationships of dicarbonyl compounds and their role in the Maillard reaction. Poster presentation at the 7th International Symposium of the Maillard Reaction, Kumamoto, October.
Miller, A.G. and Gerrard, J.A. 2001: Protein crosslinking: amino acid requirements and effect on protein function. Poster presentation at the 7th International Symposium of the Maillard Reaction, Kumamoto, October.
Gerrard, J.A., Sparrow, A.D. and Wells, J. 2001: Turning biochemistry inside out – a protein-centric view of metabolism, 4th International Meeting of the Protein Society, Paris, April.
Gerrard, J.A. 2001: Protein crosslinking: consequences, mechanisms, applications, invited seminar, University of Melbourne, February.
Gerrard, J.A. 2001: Looking at lysine: from fundamental science to industry interface, invited seminar, ESR Kenepura, Wellington, 2001.
Gerrard, J.A. 2001: Lysine biochemistry for the biochemically challenged, PaMS Departmental seminar, July.
Gerrard, J.A., Sparrow, A.D. and Wells, J.A. 2001: Turning biochemistry inside out – a protein-centric view of metabolism, 26th Annual Lorne Conference on Protein Structure and Function, Melbourne, February.
Gerrard, J.A., Sparrow, A.D. and Wells, J.A. 2000: A new approach to the analysis of metabolic networks, Dunedin, November.
Gerrard J.A., Dobson R.C.J. and Pearce, F.G.: Is dihydrodipicolinate inhibited by its substrate? Combio, Wellington.
Dobson R.C.J. and Gerrard J.A., 2000: Studying mechanisms in DHDPS, Combio, Wellington.
Gerrard, J.A., Meade, S.J. and Fayle, S.E., 25th Annual Lorne Conference on Protein Structure and Function, Melbourne, February.
Fayle, S.E., Gerrard, J.A. and Ames, J.M. 2000: Protein crosslinking via the Maillard reaction, 25th Annual Lorne Conference on Protein Structure and Function, Melbourne, February.
Gerrard, J.A., 1999: Protein crosslinking by the Maillard reaction: towards a chemical mechanism’3rd International Meeting of the Protein Society, Garmisch-Partenkirchen, Germany.
Gerrard, J.A., 1999: ‘Consequences of the Maillard reaction with proteins’, University of Otago Chemistry Department.
Gerrard, J.A., 1999: ‘Consequences of the Maillard reaction with proteins’, invited lecture to the NZIC Conference, Wellington.
Gerrard, J.A., 1999: ‘Protein crosslinking’, Christchurch School of Medicine.
Reid, E.A. and Gerrard, J.A. 1999: How does processing effect the nutritional value of feed? Agmardt conference, Auckland.
Dobson, R.C.J. and Gerrard, J.A. 1999: Regulation of dihydrodipicolinate synthase in E. coli, Annual Queenstown Molecular Biology Conference, Queenstown
Reid, E.A. and Gerrard, J.A. 1999: How do you test for lysine in cereals? Agmardt Scholarships Seminar, Auckland.
Gerrard, J.A. 1998: Protein crosslinking in cereal
foods, NZIFST Conference, Nelson, New Zealand.
MISCELLANEOUS
133. Gerrard, J.A. 2000: How many of your lecturers would look good in a skirt? Canta, May 2000.