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1991 Journal Article The molecular characterisation of HPRT Chermside and HPRT Coorparoo: two Lesch-Nyhan patients with reduced amounts of mRNAGordon, Ross B., Dawson, Paul A., Sculley, Donna G., Emmerson, Bryan T., Caskey, C.Thomas and Gibbs, Richard A. (1991). The molecular characterisation of HPRT Chermside and HPRT Coorparoo: two Lesch-Nyhan patients with reduced amounts of mRNA. Gene, 108 (2), 299-304. doi: 10.1016/0378-1119(91)90450-P |
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1991 Journal Article Hypoxanthine-guanine phosphoribosyltransferase deficiency: analysis of HPRT mutations by direct sequencing and allele-specific amplificationSculley, Donna G., Dawson, Paul A., Beacham, Ifor R., Emmerson, Bryan T. and Gordon, Ross B. (1991). Hypoxanthine-guanine phosphoribosyltransferase deficiency: analysis of HPRT mutations by direct sequencing and allele-specific amplification. Human Genetics, 87 (6), 688-692. doi: 10.1007/BF00201727 |
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1991 Journal Article Role of Glycerophosphorylcholine and Glycerophosphorylethanolamine in Linoleic Acid OxidationDawson, Paul L., Sheldon, Brian W., Larick, Duane K. and Turner, Beth E. (1991). Role of Glycerophosphorylcholine and Glycerophosphorylethanolamine in Linoleic Acid Oxidation. Journal of Agricultural and Food Chemistry, 39 (1), 12-16. doi: 10.1021/jf00001a002 |
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1990 Journal Article Identification of a single nucleotide substitution in the coding sequence of in vitro amplified cDNA from a patient with partial HPRT deficiency (HPRTBrisbane)Gordon, R. B., Sculley, D. G., Dawson, P. A., Beacham, I. R. and Emmerson, B. T. (1990). Identification of a single nucleotide substitution in the coding sequence of in vitro amplified cDNA from a patient with partial HPRT deficiency (HPRTBrisbane). Journal of Inherited Metabolic Disease, 13 (5), 692-700. doi: 10.1007/BF01799570 |
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1988 Journal Article Extraction of Lipid and Pigment Components from Mechanically Deboned Chicken MeatDAWSON, P. L., SHELDON, B. W. and BALL, H. R. (1988). Extraction of Lipid and Pigment Components from Mechanically Deboned Chicken Meat. Journal of Food Science, 53 (6), 1615-1617. doi: 10.1111/j.1365-2621.1988.tb07798.x |
