The relative rates of oxidation of lipovitellin and of its lipid constituent

Por Lea, C. H., Hawke, J. C.
Publicado em 1951

The reaction between proteins and reducing sugars in the `dry' state. Relative reactivity of the α- and ∈-amino groups of insulin

Por Schwartz, Helen M., Lea, C. H.
Publicado em 1952

Lipovitellin. 2. The influence of water on the stability of lipovitellin and the effects of freezing and of drying

Por Lea, C. H., Hawke, J. C.
Publicado em 1952

Phospholipids. 4. On the composition of hen's egg phospholipids

Por Rhodes, D. N., Lea, C. H.
Publicado em 1957

Phospholipins. 1. Partition chromatography of egg-yolk phospholipins on cellulose

Por Lea, C. H., Rhodes, D. N.
Publicado em 1953

Lipovitellin. 3. The effect of sugars on the stability of freeze-dried lipovitellin

Por Hawke, J. C., Lea, C. H.
Publicado em 1953

Lipovitellin. 4. Chemical composition of the lipid and of the fractions removed by various treatments

Por Hawke, J. C., Lea, C. H.
Publicado em 1953

Phospholipids. 2. Estimation of amino nitrogen in intact phospholipids

Por Lea, C. H., Rhodes, D. N.
Publicado em 1954

Phospholipids. 3. On the chromatographic separation of glycerophospholipids

Por Lea, C. H., Rhodes, D. N., Stoli, R. D.
Publicado em 1955

The reaction between proteins and reducing sugars in the `dry' state. Dried human blood plasma

Por Lea, C. H., Hannan, R. S., Greaves, R. I. N.
Publicado em 1950