J. E. Kruger - Concepedia

Author

J. E. Kruger

Canada Grain Commission

Also Known As

J. E. KRUGER, J. E. Kruger, J. Krüger, J.E Kruger, J.E. Kruger

Publications

1.5K

Citations

H-Index

Concepts

All Affiliations

Canada Grain Commission Canadian International Grains Institute

About

J. E. Kruger is an author at Canada Grain Commission specializing in food chemistry, food quality, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	10	10	614
2	Health Sciences	10	10	723
3	Medicine	5	5	111
4	Natural Sciences	4	4	272
5	Language Studies	1	1	94

J. E. Kruger

Publications

1.4K

Citations

H-Index

Page 1

	Year	Citations
Quantitative reversed-phase high-performance liquid chromatographic analysis of wheat storage proteins as a potential quality prediction tool B. A. Marchylo, J. E. Kruger, D. W. Hatcher Journal of Cereal Science Food ChemistryEngineeringBiochemistryNatural SciencesFood Analysis	1989	198
Simple Phenolic Acids in Flours Prepared from Canadian Wheat: Relationship to Ash Content, Color, and Polyphenol Oxidase Activity D. W. Hatcher, J. E. Kruger Cereal Chemistry Food ChemistryNutritionPolyphenolicsFood Bioactive CompoundSimple Phenolic Acids	1997	131
Effect on flour refinement on raw Cantonese noodle color and texture. J. E. Kruger, Margo Anderson, J. E. Dexter Europe PMC (PubMed Central) Food ChemistryFlour RefinementRaw CantoneseGrain QualityFood Quality	1994	116
Distribution of Polyphenol Oxidase in Flour Millstreams of Canadian Common Wheat Classes Milled to Three Extraction Rates D. W. Hatcher, J. E. Kruger EngineeringFood AnalysisAgricultural EconomicsGrain QualityExtraction Rates	1993	116
Quantitative variation in high molecular weight glutenin subunit 7 in some Canadian wheats B. A. Marchylo, O. M. Lukow, J. E. Kruger Journal of Cereal Science Quantitative VariationGluten-free NutritionCanadian WheatsGrain QualityCeliac Disease	1992	110
A comparison of methods for the prediction of Cantonese noodle colour J. E. Kruger, R.R. Matsuo, K.R. Preston Canadian Journal of Plant Science Food ChemistryAgricultural ChemistryPolyphenol Oxidase EnzymesFood AnalysisHobart Mixer	1992	94
Influence of Water Absorption on the Processing and Quality of Oriental Noodles D. W. Hatcher, J. E. Kruger, M. J. Anderson Cereal Chemistry Food ChemistryNutritionEngineeringFood CompositionEnvironmental Engineering	1999	84
CHANGES IN THE POLYPHENOL OXIDASES OF WHEAT DURING KERNEL GROWTH AND MATURATION. J. E. Kruger Food ChemistryAgricultural ChemistryBotanyPlant BiochemistryPlant Metabolism	1976	73
A whole seed assay for polyphenol oxidase in Canadian prairie spring wheats and its usefulness as a measure of noodle darkening. J. E. Kruger, D. W. Hatcher, R. M. DePauw Europe PMC (PubMed Central) Food ChemistryAgricultural ChemistryEngineeringBotanyAgricultural Economics	1994	66
The spaghetti-making quality of commercial durum wheat samples with variable α-amylase activity J. E. Dexter, R.R. Matsuo, J. E. Kruger Europe PMC (PubMed Central) Food ChemistryFood AnalysisAgricultural EconomicsGrain QualityFood Quality	1990	65

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