M. Ross

Dough Properties and Crumb Strength of White Pan Bread as Affected by Microbial Transglutaminase

Juliett Gerrard, S. E. Fayle, Arran Wilson et al. · Journal of Food Science · 1998 · 143 citations

Common Consumer Complaint, Polysaccharide, Food Chemistry +16

Pastry Lift and Croissant Volume as Affected by Microbial Transglutaminase

Juliet A. Gerrard, Marcus Newberry, M. Ross et al. · Journal of Food Science · 2000 · 97 citations

Food Chemistry, Biosynthesis, Puff Pastry +15

Staling in Starch Breads: The Effect of Antistaling α‐Amylase

Keith R. Morgan, Lower Hutt, Juliett Gerrard et al. · Starch - Stärke · 1997 · 85 citations

Food Chemistry, Biochemistry, Wheat Flour +5

Staling in Starch Bread: the Effect of Gluten Additions on Specific Loaf Volume and Firming Rate

D. Every, Juliet A. Gerrard, Margy J. Gilpin et al. · Starch - Stärke · 1998 · 70 citations

Food Chemistry, Gluten Fibrils, Starch Bread +8

Distribution of Redox Enzymes in Millstreams and Relationships to Chemical and Baking Properties of Flour

D. Every, L. D. Simmons, M. Ross · Cereal Chemistry · 2006 · 62 citations

Engineering, Food Analysis, Agricultural Economics +22