F. MacRitchie

Biochemical Basis of Flour Properties in Bread Wheats. I. Effects of Variation in the Quantity and Size Distribution of Polymeric Protein

Ram B. Gupta, Karim Khan, F. MacRitchie · Journal of Cereal Science · 1993 · 554 citations

Food Chemistry, Engineering, Biochemistry +8

Biochemical, Genetic, and Molecular Characterization of Wheat Glutenin and Its Component Subunits

M.C. Gianibelli, Oscar Larroque, F. MacRitchie et al. · Cereal Chemistry · 2001 · 393 citations

Gluten-free Nutrition, Plant Genetics, Molecular Characterization +10

Application of Polymer Science to Properties of Gluten

Harminder Singh, F. MacRitchie · Journal of Cereal Science · 2001 · 301 citations

Food Chemistry, Engineering, Functional Property +3

Protein adsorption at solid-liquid interfaces: Reversibility and conformation aspects

Willem Norde, F. MacRitchie, Grażyna Nowicka et al. · Journal of Colloid and Interface Science · 1986 · 286 citations

Protein Folding, Adsorption, Protein Refolding +3

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

Ram B. Gupta, F. MacRitchie · Journal of Cereal Science · 1994 · 284 citations

Gluten-free Nutrition, Allergy, Glutenin Subunit +10