G. C. Cheeseman
About
G. C. Cheeseman has authored 55 papers that have received a total of 1.7k indexed citations.
This includes 37 papers in Food Science, 29 papers in Molecular Biology and 8 papers in Nutrition and Dietetics. The topics of these papers are Proteins in Food Systems (22 papers), Protein Hydrolysis and Bioactive Peptides (19 papers) and Probiotics and Fermented Foods (16 papers). G. C. Cheeseman is often cited by papers focused on Proteins in Food Systems (22 papers), Protein Hydrolysis and Bioactive Peptides (19 papers) and Probiotics and Fermented Foods (16 papers) and collaborates with scholars based in United Kingdom, Italy and Slovakia. G. C. Cheeseman's co-authors include M. Anderson, N. J. Berridge, A. T. Andrews, Anthony T. Andrews and A. T. R. Mattick and has published in prestigious journals such as Nature, Biochemical Journal and Food Chemistry
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