Application of Polymer Science to Properties of Gluten von Singh, H., MacRitchie, F.

Volltext

Seventy years of research into breadmaking quality von MacRitchie, F.

Volltext

Contribution of lipid to physicochemical properties and Mantou-making quality of wheat flour von Sun, Hui, Yan, Shuping, Jiang, Weili, Li, Guangtao, MacRitchie, F.

Volltext

Developmental and environmental effects on the assembly of glutenin polymers and the impact on grain quality of wheat von Naeem, H.A., Paulon, D., Irmak, S., MacRitchie, F.

Volltext

Changes in proteins induced by heating gluten dispersions at high temperature von Singh, H., MacRitchie, F.

Volltext

Biochemical, Genetic, and Molecular Characterization of Wheat Glutenin and Its Component Subunits von Gianibelli, M. C., Larroque, O. R., MacRitchie, F., Wrigley, C. W.

Volltext

Molecular weight distribution of wheat proteins von Southan, M, MacRitchie, F

Volltext

Theories of glutenin/dough systems von MacRitchie, F.

Volltext

Composition of polymeric proteins and bread-making quality of wheat lines with allelic HMW-GS differing in number of cysteines von Pirozi, M.R., Margiotta, B., Lafiandra, D., MacRitchie, F.

Volltext

Expansion capacity of doughs: methodology and applications von Gandikota, S., MacRitchie, F.

Volltext

Germination-Improved Ethanol Fermentation Performance of High-Tannin Sorghum in a Laboratory Dry-Grind Process von Yan, S, Wu, X, MacRitchie, F, Wang, D

Volltext

Allelic Variation at Glutenin Subunit and Gliadin Loci, Glu-1, Glu-3 and Gli-1 of Common Wheats. II. Biochemical Basis of the Allelic Effects on Dough Properties von Gupta, R.B., MacRitchie, F.

Volltext

Lupin Flours as Additives: Dough Mixing, Breadmaking, Emulsifying, and Foaming von Pollard, N.J, Stoddard, F.L, Popineau, Y, Wrigley, C.W, MacRitchie F

Volltext

Biochemical Basis of Flour Properties in Bread Wheats. I. Effects of Variation in the Quantity and Size Distribution of Polymeric Protein von Gupta, R.B., Khan, K., Macritchie, F.

Volltext

Polymerization of glutenin during grain development in near-isogenic wheat lines differing at Glu-D1 and Glu-B1 in greenhouse and field von Naeem, H.A., MacRitchie, F.

Volltext

Evaluation of contributions from wheat protein fractions to dough mixing and breadmaking von MacRitchie, F.

Volltext

Polymorphism of high Mr glutenin subunits in Triticum tauschii : Characterisation by chromatography and electrophoretic methods von GIANIBELLI, M. C, GUPTA, R. B, LAFIANDRA, D, MARGIOTTA, B, MACRITCHIE, F

Volltext

Use of Sonication to Probe Wheat Gluten Structure von Singh, H., MacRitchie, F.

Volltext

Characterization and Functional Properties of Soy β-Conglycinin and Glycinin of Selected Genotypes von Khatib, K.A, Herald, T.J, Aramouni, F.M, MacRitchie, F, Schapaugh, W.T

Volltext

Use of Near‐Isogenic Wheat Lines to Determine Protein Composition‐Functionality Relationships von MacRitchie, F., Lafiandra, D.

Volltext