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F. MacRitchie

Proteins at Interfaces
1978 · F. Macritchie · Advances in protein chemistry · 692
Biochemical Basis of Flour Properties in Bread Wheats. I. Effects of Variation in the Quantity and Size Distribution of Polymeric Protein
1993 · R.B. Gupta, K. Khan, et al. · Journal of Cereal Science · 562
Biochemical, Genetic, and Molecular Characterization of Wheat Glutenin and Its Component Subunits
2001 · M. C. Gianibelli, O. R. Larroque, et al. · Cereal Chemistry · 395
Application of Polymer Science to Properties of Gluten
2001 · H. Singh, F. MacRitchie · Journal of Cereal Science · 315
Protein adsorption at solid-liquid interfaces: Reversibility and conformation aspects
1986 · W Norde, F MacRitchie, et al. · Journal of Colloid and Interface Science · 289
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
1994 · R.B. Gupta, F. MacRitchie · Journal of Cereal Science · 273
Physicochemical Properties of Wheat Proteins in Relation to Functionality
1992 · F. Macritchie · Advances in food and nutrition research · 259
Relationships between protein composition and functional properties of wheat flours
1992 · Ram B. Gupta, I. L. Batey, et al. · Cereal Chemistry · 204
Dough and baking quality of wheat lines deficient in glutenin subunits controlled by the Glu-A1, Glu-B1 and Glu-D1 loci
1988 · G.J. Lawrence, F. MacRitchie, et al. · Journal of Cereal Science · 204
Use of size-exclusion high-performance liquid chromatography in the study of wheat flour proteins: an improved chromatographic procedure
1991 · I. L. Batey, R.B. Gupta, et al. · Cereal Chemistry · 192
Molecular Weight Distribution of Wheat Proteins
1999 · M. Southan, F. MacRitchie · Cereal Chemistry · 187
The adsorption of proteins at the solid/liquid interface
1972 · F Macritchie · Journal of Colloid and Interface Science · 186
Evaluation of contributions from wheat protein fractions to dough mixing and breadmaking
1987 · F. MacRitchie · Journal of Cereal Science · 168
Use of sonication and size-exclusion high-performance liquid chromatography in the study of wheat flour proteins. II. Relative quantity of glutenin as a measure of breadmaking quality.
1990 · N. K. Singh, R. Donovan, et al. · Cereal Chemistry · 156
Chemistry at interfaces
1990 · F. MacRitchie, P.D.I. Fletcher · Analytica Chimica Acta · 144
Changes in proteins induced by heating gluten dispersions at high temperature
2004 · H. Singh, F. MacRitchie · Journal of Cereal Science · 127
Kinetics of adsorption of proteins at interfaces. Part I. The role of bulk diffusion in adsorption
1963 · F MacRitchie, A.E Alexander · Journal of Colloid Science · 121
Spread monolayers of proteins
1986 · F. MacRitchie · Advances in Colloid and Interface Science · 114
Biochemical basis of flour properties in bread wheats. II. Changes in polymeric protein formation and dough/gluten properties associated with the loss of low Mr or high Mr glutenin subunits
1995 · R.B. Gupta, Y. Popineau, et al. · Journal of Cereal Science · 102
Studies of the methodology for fractionation and reconstitution of wheat flours
1985 · F. Macritchie · Journal of Cereal Science · 101
Kinetics of adsorption of proteins at interfaces. Part III. The role of electrical barriers in adsorption
1963 · F MacRitchie, A.E Alexander · Journal of Colloid Science · 98
Baking Quality of Wheat Flours
1984 · F. Macritchie · Advances in food research · 89
A rapid one-step one-dimensional SDS-PAGE procedure for analysis of subunit composition of glutenin in wheat
1991 · R.B. Gupta, F. MacRitchie · Journal of Cereal Science · 88
Polymorphism of High MrGlutenin Subunits in Triticum tauschii: Characterisation by Chromatography and Electrophoretic Methods
2001 · M.C. Gianibelli, R.B. Gupta, et al. · Journal of Cereal Science · 84
Equilibrium adsorption of proteins
1970 · G Gonzalez, F MacRitchie · Journal of Colloid and Interface Science · 83
Works count: 119
Citation count: 7,924
H-index: 48
I10-index: 97
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