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Results: 1-13 |
Results: 13
THE RATE-INDEPENDENCE OF THE MIXING OF WHEAT-FLOUR DOUGH TO PEAK DOUGH DEVELOPMENT
Authors: ANDERSSEN RS GRAS PW MACRITCHIE F
Citation: Rs. Anderssen et al., THE RATE-INDEPENDENCE OF THE MIXING OF WHEAT-FLOUR DOUGH TO PEAK DOUGH DEVELOPMENT, Journal of cereal science, 27(2), 1998, pp. 167-177
DEPENDENCE OF EXTENSOGRAPH PARAMETERS ON WHEAT-PROTEIN COMPOSITION MEASURED BY SE-HPLC
Authors: BANGUR R BATEY IL MCKENZIE E MACRITCHIE F
Citation: R. Bangur et al., DEPENDENCE OF EXTENSOGRAPH PARAMETERS ON WHEAT-PROTEIN COMPOSITION MEASURED BY SE-HPLC, Journal of cereal science, 25(3), 1997, pp. 237-241
ELECTROPHORETIC CHARACTERIZATION OF FRACTIONS COLLECTED FROM GLUTEN PROTEIN EXTRACTS SUBJECTED TO SIZE-EXCLUSION HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY
Authors: LARROQUE OR GIANIBELLI MC BATEY IL MACRITCHIE F
Citation: Or. Larroque et al., ELECTROPHORETIC CHARACTERIZATION OF FRACTIONS COLLECTED FROM GLUTEN PROTEIN EXTRACTS SUBJECTED TO SIZE-EXCLUSION HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY, Electrophoresis, 18(7), 1997, pp. 1064-1067
SIZE CHARACTERIZATION OF WHEAT PROTEINS, PARTICULARLY GLUTENIN, BY ASYMMETRICAL FLOW-FIELD FLOW FRACTIONATION
Authors: WAHLUND KG GUSTAVSSON M MACRITCHIE F NYLANDER T WANNERBERGER L
Citation: Kg. Wahlund et al., SIZE CHARACTERIZATION OF WHEAT PROTEINS, PARTICULARLY GLUTENIN, BY ASYMMETRICAL FLOW-FIELD FLOW FRACTIONATION, Journal of cereal science, 23(2), 1996, pp. 113-119
DISTINCTION BETWEEN GENOTYPES OF LUPINUS SPECIES BY SODIUM DODECYL-SULFATE GEL-ELECTROPHORESIS AND BY CAPILLARY ELECTROPHORESIS
Authors: POLLARD NJ WRIGLEY CW BEKES F AUMATELL A MACRITCHIE F
Citation: Nj. Pollard et al., DISTINCTION BETWEEN GENOTYPES OF LUPINUS SPECIES BY SODIUM DODECYL-SULFATE GEL-ELECTROPHORESIS AND BY CAPILLARY ELECTROPHORESIS, Electrophoresis, 17(1), 1996, pp. 221-223
ACCUMULATION OF PROTEIN SUBUNITS AND THEIR POLYMERS IN DEVELOPING GRAINS OF HEXAPLOID WHEATS
Authors: GUPTA RB MASCI S LAFIANDRA D BARIANA HS MACRITCHIE F
Citation: Rb. Gupta et al., ACCUMULATION OF PROTEIN SUBUNITS AND THEIR POLYMERS IN DEVELOPING GRAINS OF HEXAPLOID WHEATS, Journal of Experimental Botany, 47(302), 1996, pp. 1377-1385
SURFACE PRESSURE STUDY OF HEMIN, MICROPEROXIDASE-8, MICROPEROXIDASE-11, AND CYTOCHROME-C ADSORPTION AT THE AIR-WATER-INTERFACE
Authors: RAZUMAS V NYLANDER T MACRITCHIE F
Citation: V. Razumas et al., SURFACE PRESSURE STUDY OF HEMIN, MICROPEROXIDASE-8, MICROPEROXIDASE-11, AND CYTOCHROME-C ADSORPTION AT THE AIR-WATER-INTERFACE, Journal of colloid and interface science, 178(1), 1996, pp. 303-308
BIOCHEMICAL BASIS OF FLOUR PROPERTIES IN BREAD WHEATS .2. CHANGES IN POLYMERIC PROTEIN-FORMATION AND DOUGH GLUTEN PROPERTIES ASSOCIATED WITH THE LOSS OF LOW M(R) OR HIGH M(R) GLUTENIN SUBUNITS/
Authors: GUPTA RB POPINEAU Y LEFEBVRE J CORNEC M LAWRENCE GJ MACRITCHIE F
Citation: Rb. Gupta et al., BIOCHEMICAL BASIS OF FLOUR PROPERTIES IN BREAD WHEATS .2. CHANGES IN POLYMERIC PROTEIN-FORMATION AND DOUGH GLUTEN PROPERTIES ASSOCIATED WITH THE LOSS OF LOW M(R) OR HIGH M(R) GLUTENIN SUBUNITS/, Journal of cereal science, 21(2), 1995, pp. 103-116
BREADBAKING POTENTIAL OF DURUM-WHEAT LINES EXPRESSING BOTH X-TYPE ANDY-TYPE SUBUNITS AT THE GLU-A1 LOCUS
Authors: CIAFFI M LAFIANDRA D TURCHETTA T RAVAGLIA S BARIANI H GUPTA R MACRITCHIE F
Citation: M. Ciaffi et al., BREADBAKING POTENTIAL OF DURUM-WHEAT LINES EXPRESSING BOTH X-TYPE ANDY-TYPE SUBUNITS AT THE GLU-A1 LOCUS, Cereal chemistry, 72(5), 1995, pp. 465-469
ALLELIC VARIATION AT GLUTENIN SUBUNIT AND GLIADIN LOCI, GLU-1, GLU-3 AND GLI-1 OF COMMON WHEATS .2. BIOCHEMICAL BASIS OF THE ALLELIC EFFECTS ON DOUGH PROPERTIES
Authors: GUPTA RB MACRITCHIE F
Citation: Rb. Gupta et F. Macritchie, ALLELIC VARIATION AT GLUTENIN SUBUNIT AND GLIADIN LOCI, GLU-1, GLU-3 AND GLI-1 OF COMMON WHEATS .2. BIOCHEMICAL BASIS OF THE ALLELIC EFFECTS ON DOUGH PROPERTIES, Journal of cereal science, 19(1), 1994, pp. 19-29
ADSORPTION OF BIOPOLYMERS
Authors: MACRITCHIE F
Citation: F. Macritchie, ADSORPTION OF BIOPOLYMERS, Colloids and surfaces. A, Physicochemical and engineering aspects, 76, 1993, pp. 159-166
BIOCHEMICAL BASIS OF FLOUR PROPERTIES IN BREAD WHEATS .1. EFFECTS OF VARIATION IN THE QUANTITY AND SIZE DISTRIBUTION OF POLYMERIC PROTEIN
Authors: GUPTA RB KHAN K MACRITCHIE F
Citation: Rb. Gupta et al., BIOCHEMICAL BASIS OF FLOUR PROPERTIES IN BREAD WHEATS .1. EFFECTS OF VARIATION IN THE QUANTITY AND SIZE DISTRIBUTION OF POLYMERIC PROTEIN, Journal of cereal science, 18(1), 1993, pp. 23-41
FUNCTIONALITY-COMPOSITION RELATIONSHIPS OF WHEAT-FLOUR AS A RESULT OFVARIATION IN SULFUR AVAILABILITY
Authors: MACRITCHIE F GUPTA RB
Citation: F. Macritchie et Rb. Gupta, FUNCTIONALITY-COMPOSITION RELATIONSHIPS OF WHEAT-FLOUR AS A RESULT OFVARIATION IN SULFUR AVAILABILITY, Australian Journal of Agricultural Research, 44(8), 1993, pp. 1767-1774
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