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Robert A Speers
Robert A Speers
Dalhousie University CIFT
Verified email at dal.ca
Title
Cited by
Cited by
Year
Anthocyanins as food colorants—a review
RL Jackman, RY Yada, MA Tung, RA Speers
Journal of food biochemistry 11 (3), 201-247, 1987
5141987
Flocculation of Saccharomyces cerevisiae
YL Jin, RA Speers
Food Research International 31 (6-7), 421-440, 1998
1851998
Concentration and temperature dependence of flow behavior of xanthan gum dispersions
RA Speers, MA Tung
Journal of Food Science 51 (1), 96-98, 1986
1551986
Rheological properties of gellan solutions: effect of calcium ions and temperature on pre-gel formation
MT Nickerson, AT Paulson, RA Speers
Food hydrocolloids 17 (5), 577-583, 2003
1042003
Effect of Environmental Conditions on the Flocculation of Saccharomyces Cerevisiae
YL Jin, RA Speers
Journal of the American Society of brewing chemists 58 (3), 108-116, 2000
902000
Biochemical aspects of yeast flocculation and its measurement: a review
RA Speers, MA Tung, TD Durance, GG Stewart
Journal of the Institute of Brewing 98 (4), 293-300, 1992
861992
Barley beta-glucans and their degradation during malting and brewing
YL Jin, RA Speers, AT Paulson, RJ Stewart
Technical Quarterly-Master Brewers Association of the Americas 41 (3), 231-240, 2004
832004
Effects of β‐glucans and environmental factors on the viscosities of wort and beer
YL Jin, A Speers, AT Paulson, RJ Stewart
Journal of the Institute of Brewing 110 (2), 104-116, 2004
802004
Effect of cell surface hydrophobicity, charge, and zymolectin density on the flocculation of Saccharomyces cerevisiae
YL Jin, LL Ritcey, RA Speers, PJ Dolphin
Journal of the American Society of Brewing Chemists 59 (1), 1-9, 2001
742001
Storage Temperature Impacts on Anthocyanins Degradation, Color Changes and Haze Development in Juice of “Merlot” and “Ruby” Grapes (Vitis vinifera)
BM Muche, RA Speers, HPV Rupasinghe
Frontiers in nutrition 5, 100, 2018
692018
Effects of Fermentation Parameters and Cell Wall Properties on Yeast Flocculation1
RA Speers, YQ Wan, YL Jin, RJ Stewart
Journal of the Institute of Brewing 112 (3), 246-254, 2006
602006
Non‐linear modelling of industrial brewing fermentations
RA Speers, P Rogers, B Smith
Journal of the Institute of Brewing 109 (3), 229-235, 2003
582003
Foaming behavior of mixed bovine serum albumin–protamine systems
LA Glaser, AT Paulson, RA Speers, RY Yada, D Rousseau
Food Hydrocolloids 21 (4), 495-506, 2007
542007
Examination of the relationships between original, real and apparent extracts, and alcohol in pilot plant and commercially produced beers
AJ Cutaia, AJ Reid, RA Speers
Journal of the Institute of Brewing 115 (4), 318-327, 2009
492009
Time–temperature studies of gellan polysaccharide gelation in the presence of low, intermediate and high levels of co-solutes
MT Nickerson, AT Paulson, RA Speers
Food Hydrocolloids 18 (5), 783-794, 2004
492004
Effects of β‐glucan, shearing and environmental factors on the turbidity of wort and beer
RA Speers, YL Jin, AT Paulson, RJ Stewart
Journal of the Institute of Brewing 109 (3), 236-244, 2003
492003
Yield stresses in molten chocolates
L Wilson, RA Speers, MA Tung
Journal of texture studies 24 (3), 269-286, 1993
451993
Thermophysical properties of silver hake and mackerel surimi at cooking temperatures
KB Belibagli, RA Speers, AT Paulson
Journal of Food Engineering 60 (4), 439-448, 2003
422003
Colloidal aspects of yeast flocculation: a review
RA Speers, MA Tung, TD Durance, GG Stewart
Journal of the Institute of Brewing 98 (6), 525-531, 1992
421992
Miniaturizing the fermentation assay: Effects of fermentor size and fermentation kinetics on detection of premature yeast flocculation
JC Lake, RA Speers, AV Porter, TA Gill
Journal of the American Society of Brewing Chemists 66 (2), 94-102, 2008
412008
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