Author

E. E. McDermott

Observed names: E E McDERMOTT, E. E. MCDERMOTT, E. E. McDERMOTT

OpenAlex ID: A5039351958

Note on the sodium dodecyl sulfate test of breadmaking quality: comparison with Pelshenke and Zeleny tests

1979 · D. W. E. Axford, E. E. McDermott, et al. · Cereal Chemistry · 184

Methionine Sulphoximine and some Enzyme Systems involving Glutamine

1952 · J. PACE, E. E. McDERMOTT · Nature · 99

Action of Nitrogen Trichloride on Proteins: Progress in the Isolation of the Toxic Factor

1949 · H. R. BENTLEY, E. E. MCDERMOTT, et al. · Nature · 74

Toxic Factor from ‘Agenized’ Proteins: Methionine as the Essential Reactant

1950 · H. R. BENTLEY, E. E. McDERMOTT, et al. · Nature · 72

Scanning Electron Microscopy of Wheat Starch II. Structure of Granules Modified by Alpha‐Amylolysis – Preliminary report

1970 · A. O. Evers, E. E. McDermott · Starch - Stärke · 65

Action of Nitrogen Trichloride on Proteins: a Synthesis of the Toxic Factor from Methionine

1950 · H. R. BENTLEY, E. E. McDERMOTT, et al. · Nature · 65

Action of nitrogen trichloride on certain proteins II. Synthesis of methionine sulphoximine and other sulphoximines

1951 · H. R. Bentley, E. E. McDermott, et al. · Proceedings of the Royal Society B Biological Sciences · 47

Action of nitrogen trichloride on certain proteins I. Isolation and identification of the toxic factor

1950 · H. R. Bentley, E. E. McDermott, et al. · Proceedings of the Royal Society B Biological Sciences · 45

Interaction of Chlorine Dioxide With Flour: Certain Chemical Aspects

1953 · T. MORAN, J. PACE, et al. · Nature · 44

The content of amino-acids in white flour and bread

1957 · E. E. McDermott, J. Pace · British Journal Of Nutrition · 40

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Alpha-amylase and bread properties

1981 · N CHAMBERLAIN, T H COLLINS, et al. · International Journal of Food Science & Technology · 37

Comparison of the amino‐acid composition of the protein in flour and endosperm from different types of wheat, with particular reference to variation in lysine content

1960 · E. E. McDermott, J. Pace · Journal of the Science of Food and Agriculture · 33

Action of Nitrogen Trichloride ('Agene') on Proteins: Isolation of Crystalline Toxic Factor

1949 · H. R. BENTLEY, E. E. MCDERMOTT, et al. · Nature · 33

Isolation of endosperm protein and aleurone cell contents from wheat, and determination of their amino‐acid composition

1963 · D. J. Stevens, E. E. McDermott, et al. · Journal of the Science of Food and Agriculture · 31

The rapid non‐enzymic determination of damaged starch in flour

1980 · E. E. McDermott · Journal of the Science of Food and Agriculture · 28

The Lipids in Flour: Oxidative Changes Induced by Storage and Improver Treatment

1954 · T. MORAN, J. PACE, et al. · Nature · 17

The ‘turbidity’ test as a measurement of thermal denaturation of proteins in wheat

1971 · E. E. McDermott · Journal of the Science of Food and Agriculture · 15

Modification of the Properties of Flour Protein by Thiolated Gelatin

1961 · E. E. McDERMOTT, J. PACE · Nature · 15

Inactivation of α‐Amylase in wheat and flour with acid

1970 · P. Fuller, J. B. Hutchinson, et al. · Journal of the Science of Food and Agriculture · 11

Modification of flour proteins by disulphide interchange reactions

1969 · E. E. McDermott, D. J. Stevens, et al. · Journal of the Science of Food and Agriculture · 11

Extraction of the Total Protein from Wheaten Flour in the Form of Soluble Derivatives

1959 · E. E. McDERMOTT, J. PACE · Nature · 9

Effect of surfactants on the α‐amylase activity of wheat flour

1971 · E. E. McDermott, G. A. H. Elton · Journal of the Science of Food and Agriculture · 8

Measurement of the stickiness and other physical properties of bread crumb

1974 · E. E. McDERMOTT · International Journal of Food Science & Technology · 5

The reaction of wheat proteins with sulphite. I.—Sulphitolysis of the proteins of flour with cuprammonium sulphite

1965 · E. E. McDermott, J. Pace · Journal of the Science of Food and Agriculture · 2

Works count: 24

Citation count: 990

H-index: 16

I10-index: 20