M. Ross - Concepedia

Author

M. Ross

Plant & Food Research

Also Known As

M ROSS, M. P. Ross, M. ROSS, M. Ross, Marcela Ross

Publications

745

Citations

H-Index

Concepts

All Affiliations

Plant & Food Research

About

M. Ross is an author at Plant & Food Research specializing in food chemistry, biochemistry, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	5	5	418
2	Engineering	4	4	156
3	Medicine	3	3	255
4	Natural Sciences	1	1	27
5	Public Health	1	1	15

M. Ross

Publications

690

Citations

H-Index

Page 1

	Year	Citations
Dough Properties and Crumb Strength of White Pan Bread as Affected by Microbial Transglutaminase Juliett Gerrard, S. E. Fayle, Arran Wilson, Journal of Food Science Common Consumer ComplaintPolysaccharideFood ChemistryCrumb StrengthDisulfide Crosslinks	1998	143
Pastry Lift and Croissant Volume as Affected by Microbial Transglutaminase Juliet A. Gerrard, Marcus Newberry, M. Ross, Journal of Food Science Food ChemistryBiosynthesisPuff PastryBiochemistryPastry Lift	2000	97
Staling in Starch Breads: The Effect of Antistaling α‐Amylase Keith R. Morgan, Lower Hutt, Juliett Gerrard, Starch - Stärke Food ChemistryBiochemistryWheat FlourFood AnalysisStarch Breads	1997	85
Staling in Starch Bread: the Effect of Gluten Additions on Specific Loaf Volume and Firming Rate D. Every, Juliet A. Gerrard, Margy J. Gilpin, Starch - Stärke Food ChemistryGluten FibrilsStarch BreadSpecific Loaf VolumeAgricultural Economics	1998	70
Distribution of Redox Enzymes in Millstreams and Relationships to Chemical and Baking Properties of Flour D. Every, L. D. Simmons, M. Ross Cereal Chemistry EngineeringFood AnalysisAgricultural EconomicsGrain QualityRedox Biology	2006	62
Amylase, falling number, polysaccharide, protein and ash relationships in wheat millstreams D. Every, L. D. Simmons, Jafar Al‐Hakkak, Euphytica	2002	48
Distribution of Glutathione in Millstreams and Relationships to Chemical and Baking Properties of Flour D. Every, Sarah C. Morrison, L. D. Simmons, Cereal Chemistry Food ChemistryNutritionAustralian CultivarsAscorbic AcidEngineering	2006	46
Studies on the Mechanism of the Ascorbic Acid Improver Effect on Bread using Flour Fractionation and Reconstitution Methods D. Every, L. Simmons, Kevin H. Sutton, Journal of Cereal Science Food ChemistryFlour FractionationReconstitution Methods	1999	40
The Role of Dextrins in the Stickiness of Bread Crumb made from Pre-Harvest Sprouted Wheat or Flour Containing ExogenousAlpha-Amylase D. Every, M. Ross Journal of Cereal Science Food ChemistryPre-harvest Sprouted WheatGlycobiologyPolysaccharideFlour Containing Exogenousalpha-amylase	1996	36
Differing Effects of Mechanical Dough Development and Sheeting Development Methods on Aggregated Glutenin Proteins Kevin H. Sutton, Nigel G. Larsen, Marco P. Morgenstern, Cereal Chemistry Aggregated Glutenin ProteinsEngineeringFood BiophysicsGlycobiologyMolecular Biology	2003	27

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