Author

W. G. C. Forsyth

Observed names: W Forsyth, W G C FORSYTH, W G C Forsyth, W. G. C. FORSYTH, W.G.C. Forsyth, William Forsyth, William G.C. Forsyth, William Greenwood Forsyth

Observed institution: Macaulay Development Trust

OpenAlex ID: A5112810651

Studies on the more soluble complexes of soil organic matter

1947 · W. G. C. Forsyth · Biochemical Journal · 138

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Occurrence of Poly-β-Hydroxybutyric Acid in Aerobic Gram-Negative Bacteria

1958 · W. G. C. FORSYTH, A. C. HAYWARD, et al. · Nature · 127

Cacao polyphenolic substances. 3. Separation and estimation on paper chromatograms

1955 · W. G. C. Forsyth · Biochemical Journal · 84

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Studies on the more soluble complexes of soil organic matter. 2. The composition of the soluble polysaccharide fraction

1950 · W. G. C. Forsyth · Biochemical Journal · 66

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Cacao polyphenolic substances. 4. The anthocyanin pigments

1957 · W. G. C. Forsyth, V. C. Quesnel · Biochemical Journal · 65

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Intermediates in the enzymic oxidation of catechol

1957 · W.G.C. Forsyth, V.C. Quesnel · Biochimica et Biophysica Acta · 58

The Mechanism of Cacao Curing

1963 · W. G. C. Forsyth, V. C. Quesnel · Advances in enzymology and related areas of molecular biology/Advances in enzymology and related subjects · 57

Cacao polyphenolic substances. 5. The structure of cacao ‘leucocyanidin 1’

1960 · W. G. C. Forsyth, J. B. Roberts · Biochemical Journal · 57

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Cacao polyphenolic substances. 2. Changes during fermentation

1952 · W. G. C. Forsyth · Biochemical Journal · 55

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A survey of the anthocyanins of some tropical plants

1954 · W. G. C. Forsyth, N. W. Simmonds · Proceedings of the Royal Society B Biological Sciences · 53

The interaction of polyphenols and proteins during cacao curing

1958 · W. G. C. Forsyth, V. C. Quesnel, et al. · Journal of the Science of Food and Agriculture · 50

Cacao polyphenolic substances. 1. Fractionation of the fresh bean

1952 · W. G. C. Forsyth · Biochemical Journal · 50