R.L. Hay

Quantifying Onion Flavor Compounds Responding to Sulfur Fertility-Sulfur Increases Levels of Alk(en)yl Cysteine Sulfoxides and Biosynthetic Intermediates

William M. Randle, Jane E. Lancaster, Martin Shaw et al. · Journal of the American Society for Horticultural Science · 1995 · 123 citations · Full text

Agriculture, Agronomy, Crop Sciences +17

Effect of Mechanical Dough Development on the Extractability of Wheat Storage Proteins from Bread Dough

W. Bushuk, R.L. Hay, Nigel G. Larsen et al. · Cereal Chemistry · 1997 · 43 citations

Agriculture, Biochemistry, Food Science +15

HPLC and Immunoassay-based Glutenin Subunit Analysis: Screening for Dough Properties in Wheats Grown under Different Environmental Conditions

J.L. Andrews, R.L. Hay, John H. Skerritt et al. · Journal of Cereal Science · 1994 · 27 citations

Agriculture, Agronomy, Food Science +16

Assessment of the potential bread baking quality of New Zealand wheats by RP-HPLC of glutenins

Kevin H. Sutton, R.L. Hay, W. B. Griffin · Journal of Cereal Science · 1989 · 22 citations

Agriculture, Food Science, Nutritional Sciences +10

The effect of kernel weight on the assessment of baking performance of wheats by RP-HPLC of glutenin subunits from single grains

Kevin H. Sutton, R.L. Hay, C.H. Mouat · Journal of Cereal Science · 1992 · 19 citations

Agriculture, Agronomy, Food Science +11