His primary areas of study are Food science, Biochemistry, Globules of fat, Membrane and Chromatography. Food science is a component of his Flavor, Flavour, Casein, Milk products and Modified milk ingredients studies. His research is interdisciplinary, bridging the disciplines of Skimmed milk and Biochemistry.
Stuart Patton has included themes like Cell, Lipid metabolism and Cell biology in his Membrane study. As a part of the same scientific family, Stuart Patton mostly works in the field of Chromatography, focusing on Fatty acid and, on occasion, Triglyceride, Solvent and Lipid fraction. Stuart Patton works mostly in the field of Blood lipids, limiting it down to concerns involving Phytol and, occasionally, Metabolism.
The scientist’s investigation covers issues in Food science, Biochemistry, Chromatography, Globules of fat and Milk fat. Flavor, Skimmed milk, Modified milk ingredients, Milk products and Casein are the core of his Food science study. His Flavor study integrates concerns from other disciplines, such as Organic chemistry, Acetone, Odor and Flavour.
His Biochemistry study focuses mostly on Membrane, Glycoprotein, Secretion, Cholesterol and Lipid metabolism. The concepts of his Chromatography study are interwoven with issues in Phospholipid and Fatty acid. His Fatty acid research incorporates elements of Triglyceride and Metabolism.
Stuart Patton spends much of his time researching Globules of fat, Biochemistry, Glycoprotein, Gel electrophoresis and Mucin. Biochemistry is frequently linked to Cell biology in his study. The Glycoprotein study combines topics in areas such as Affinity chromatography and Electrophoresis.
His research in Gel electrophoresis intersects with topics in Secretion and Carotenoid. His study on MUC1 is often connected to Tandem repeat and Milk fat globule as part of broader study in Mucin. In his study, Stuart Patton carries out multidisciplinary Practical implications and Food science research.
Glycoprotein, Biochemistry, Food science, Globules of fat and Chromatography are his primary areas of study. His Glycoprotein research includes elements of Concanavalin A, MUC1, Mucin and Electrophoresis. His Mucin research is multidisciplinary, incorporating elements of Amino acid, Sialic acid, Glycosylation and Cow milk.
His Biochemistry study frequently draws connections to adjacent fields such as Molecular biology. In the subject of general Food science, his work in Cryptoxanthin is often linked to Milk lipid, thereby combining diverse domains of study. His Chromatography research is multidisciplinary, incorporating perspectives in Carotenoid, Lutein, Carotenoid transport, Zeaxanthin and Carotene.
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Principles of Dairy Chemistry
Robert Jenness;Stuart Patton.
The milk fat globule membrane.
S. Patton;S. Patton;T.W. Keenan;T.W. Keenan.
Biochimica et Biophysica Acta (1975)
The epithelial mucin, MUC1, of milk, mammary gland and other tissues
Stuart Patton;Sandra J. Gendler;Andrew P. Spicer.
Biochimica et Biophysica Acta (1995)
2-Thiobarbituric Acid as a Reagent for Detecting Milk Fat Oxidation
Stuart Patton;George W. Kurtz.
Journal of Dairy Science (1951)
Biochemical and morphological comparison of plasma membrane and milk fat globule membrane from bovine mammary gland.
T. W. Keenan;D. James Morré;Diane E. Olson;W. N. Yunghans.
Journal of Cell Biology (1970)
Milk fat globules: fatty acid composition, size and in vivo regulation of fat liquidity.
Hermann Timmen;Stuart Patton.
Two-dimensional thin-layer chromatography of polar lipids from milk and mammary tissue.
John G. Parsons;Stuart Patton.
Journal of Lipid Research (1967)
Glycoproteins of the Human Milk Fat Globule in the Protection of the Breast-Fed Infant against Infections
Jerry A. Peterson;Stuart Patton;Margit Hamosh.
A METHOD FOR DETERMINING SIGNIFICANCE OF VOLATILE FLAVOR COMPOUNDS IN FOODS
Stuart Patton;Donald V. Josephson.
Journal of Food Science (1957)
Browning and Associated Changes in Milk and Its Products: A Review
Journal of Dairy Science (1955)
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