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Results: 1-13 |
Results: 13
Application of polymer science to properties of gluten
Authors: Singh, H MacRitchie, F
Citation: H. Singh et F. Macritchie, Application of polymer science to properties of gluten, J CEREAL SC, 33(3), 2001, pp. 231-243
Polymorphism of high M-r glutenin subunits in Triticum tauschii: Characterisation by chromatography and electrophoretic methods
Authors: Gianibelli, MC Gupta, RB Lafiandra, D Margiotta, B MacRitchie, F
Citation: Mc. Gianibelli et al., Polymorphism of high M-r glutenin subunits in Triticum tauschii: Characterisation by chromatography and electrophoretic methods, J CEREAL SC, 33(1), 2001, pp. 39-52
Biochemical, genetic, and molecular characterization of wheat glutenin andits component subunits
Authors: Gianibelli, MC Larroque, OR MacRitchie, F Wrigley, CW
Citation: Mc. Gianibelli et al., Biochemical, genetic, and molecular characterization of wheat glutenin andits component subunits, CEREAL CHEM, 78(6), 2001, pp. 635-646
Use of near-isogenic wheat lines to determine protein composition-functionality relationships
Authors: MacRitchie, F Lafiandra, D
Citation: F. Macritchie et D. Lafiandra, Use of near-isogenic wheat lines to determine protein composition-functionality relationships, CEREAL CHEM, 78(5), 2001, pp. 501-506
Use of sonication to probe wheat gluten structure
Authors: Singh, H MacRitchie, F
Citation: H. Singh et F. Macritchie, Use of sonication to probe wheat gluten structure, CEREAL CHEM, 78(5), 2001, pp. 526-529
Effects of nitrogen and sulfur fertilizer on protein composition, mixing requirements, and dough strength of four wheat cultivars
Authors: Wooding, AR Kavale, S MacRitchie, F Stoddard, FL Wallace, A
Citation: Ar. Wooding et al., Effects of nitrogen and sulfur fertilizer on protein composition, mixing requirements, and dough strength of four wheat cultivars, CEREAL CHEM, 77(6), 2000, pp. 798-807
Procedure for obtaining stable protein extracts of cereal flour and whole meal for size-exclusion HPLC analysis
Authors: Larroque, OR Gianibelli, MC Sanchez, MG MacRitchie, F
Citation: Or. Larroque et al., Procedure for obtaining stable protein extracts of cereal flour and whole meal for size-exclusion HPLC analysis, CEREAL CHEM, 77(4), 2000, pp. 448-450
Proteins at liquid interfaces
Authors: MacRitchie, F
Citation: F. Macritchie, Proteins at liquid interfaces, PHYSICAL CHEMISTRY OF BIOLOGICAL INTERFACES, 2000, pp. 137-153
Protein composition for pairs of wheat lines with contrasting dough extensibility
Authors: Larroque, O Gianibelli, MC MacRitchie, F
Citation: O. Larroque et al., Protein composition for pairs of wheat lines with contrasting dough extensibility, J CEREAL SC, 29(1), 1999, pp. 27-31
Wheat proteins: Characterization and role in flour functionality
Authors: MacRitchie, F
Citation: F. Macritchie, Wheat proteins: Characterization and role in flour functionality, CEREAL F W, 44(4), 1999, pp. 188-193
Molecular weight distribution of wheat proteins
Authors: Southan, M MacRitchie, F
Citation: M. Southan et F. Macritchie, Molecular weight distribution of wheat proteins, CEREAL CHEM, 76(6), 1999, pp. 827-836
Link between mixing requirements and dough strength
Authors: Wooding, AR Kavale, S MacRitchie, F Stoddard, FL
Citation: Ar. Wooding et al., Link between mixing requirements and dough strength, CEREAL CHEM, 76(5), 1999, pp. 800-806
Effective identification of grain-legume species and varieties; a comparison of five methods of analysing grain-protein composition
Authors: Pollard, NJ Wrigley, CW Bekes, F MacRitchie, F
Citation: Nj. Pollard et al., Effective identification of grain-legume species and varieties; a comparison of five methods of analysing grain-protein composition, PLANT VAR S, 11(3), 1998, pp. 187-200
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