The Effect of Double Bond Substituents on the Rate of Cyclization of a-Carbomethoxy Hex-5-enyl Radicals”, A. Han, T. Spataru, J. Hartung, G. Li, J. R. Norton, J. Org. Chem. 2014, 79, 1938–1946. DOI: 10.1021/jo402499w

Le Révérend, B.J.D., et al., Colloidal aspects of eating.Current Opinion in Colloid & Interface Science, 2010. 15(1-2): p. 84-89. Often sessions would run over the normal hour length as there were topics we wanted to complete or questions we wanted to answer. Where this was feasible, on account of the closeness of the examinations I had no issue with doing this. I also sent screenshots of my `scribblings` made during a session for additional reference purposes. Cooper, C., et al., The acoustics of friction and microstructure of model and apparel fabrics.Textile Research Journal, 2014. 84(6): p. 626-637. We have reported the asymmetric synthesis of a-amino acid amides and esters by the dynamic kinetic resolution (or “asymmetric transformation”) of zirconaaziridines with chiral carbonates. The stereochemical outcome depends upon the rate of configuration change of the zirconaaziridine carbon.Le Révérend, B.J.D., I. Norton, and S. Bakalis, Modelling of In-Mouth Perception the Case of Sodium.Procedia Food Science, 2011. 1(0): p. 1152-1157. Fernández Farrés, I. and I.T. Norton, Formation kinetics and rheology of alginate fluid gels produced by in-situ calcium release.Food Hydrocolloids, 2014. 40(0): p. 76-84. Garrec, D.A., et al., Designing colloidal structures for micro and macro nutrient content and release in foods.Faraday Discuss, 2012. 158(0): p. 37-49; discussion 105-24. Mills, T., I.T. Norton, and S. Bakalis, Development of tribology equipment to study dynamic processes.Journal of Food Engineering, 2013. 114(3): p. 384-390.

The material thus produced determines the material properties, can allow ingredient flexibility in terms of alternatives and replacement, and impact on consumer response ranging from what they are eating, their nutrition and health to what they use to clean their homes or groom themselves. Kinetics and Thermodynamics of H −/H•/H + Transfer from a Rhodium(III) Hydride”, Y. Hu, J. R Norton, J. Am. Chem. Soc. 2014, 136, 5938–5948.

Interactive Ebook and Norton Learning Tools

Lee, L. and I.T. Norton, Comparing droplet breakup for a high-pressure valve homogeniser and a Microfluidizer for the potential production of food-grade nanoemulsions.Journal of Food Engineering, 2013. 114(2): p. 158-163. Fernández Farrés, I., M. Douaire, and I.T. Norton, Rheology and tribological properties of Ca-alginate fluid gels produced by diffusion-controlled method.Food Hydrocolloids, 2013. 32(1): p. 115-122. Kargar, M., F. Spyropoulos, and I.T. Norton, The effect of interfacial microstructure on the lipid oxidation stability of oil-in-water emulsions.J Colloid Interface Sci, 2011. 357(2): p. 527-33.