F. MacRitchie - Concepedia

Author

F. MacRitchie

Commonwealth Scientific and Industrial Research Organisation

Also Known As

F MacRITCHIE, F MacRitchie, F Macritchie, F. MACRITCHIE, F. MacRITCHIE, F. MacRitchie, F. Macritchie, Fin Macritchie

116

Publications

7.8K

Citations

H-Index

Concepts

All Affiliations

Commonwealth Scientific and Industrial Research Organisation Plant Industry Kansas State University The University of Sydney

About

F. MacRitchie is an author at Commonwealth Scientific and Industrial Research Organisation specializing in biochemistry, engineering, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	22	31	2.4K
2	Medicine	20	20	2.1K
3	Health Sciences	12	12	486
4	Natural Sciences	12	13	903
5	Public Health	9	9	729

F. MacRitchie

Publications

6.2K

Citations

H-Index

Page 1

	Year	Citations
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 Food ChemistryEngineeringBiochemistrySize DistributionFood Analysis	1993	554
Biochemical, Genetic, and Molecular Characterization of Wheat Glutenin and Its Component Subunits M.C. Gianibelli, Oscar Larroque, F. MacRitchie, Cereal Chemistry Gluten-free NutritionPlant GeneticsMolecular CharacterizationBiochemistryCeliac Disease	2001	393
Application of Polymer Science to Properties of Gluten Harminder Singh, F. MacRitchie Journal of Cereal Science Food ChemistryEngineeringFunctional PropertyPolymer SciencePolymer Analysis	2001	301
Protein adsorption at solid-liquid interfaces: Reversibility and conformation aspects Willem Norde, F. MacRitchie, Grażyna Nowicka, Journal of Colloid and Interface Science Protein FoldingAdsorptionProtein RefoldingMedicineProtein Adsorption	1986	286
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 Gluten-free NutritionAllergyGlutenin SubunitGeneticsMedicine	1994	284
Relationships between protein composition and functional properties of wheat flours Ram B. Gupta, I. L. Batey, F. MacRitchie Europe PMC (PubMed Central) BiochemistryNatural SciencesFunctional PropertyFood StructureAlternative Protein Source	1992	206
Dough and baking quality of wheat lines deficient in glutenin subunits controlled by the Glu-A1, Glu-B1 and Glu-D1 loci GJ Lawrence, F. MacRitchie, C.W. Wrigley Journal of Cereal Science Gluten-free NutritionWheat Lines DeficientGlu-d1 LociGlycobiologyGrain Science	1988	203
Use of size-exclusion high-performance liquid chromatography in the study of wheat flour proteins: an improved chromatographic procedure I. L. Batey, R.B. Gupta, F. MacRitchie Europe PMC (PubMed Central) Food ChemistryEngineeringBiochemistryWheat Flour ProteinsBioanalysis	1991	195
Molecular Weight Distribution of Wheat Proteins Michael Southan, F. MacRitchie Cereal Chemistry Wheat Flour DoughsEngineeringBiochemistryFood PhysicProtein Folding	1999	184
The adsorption of proteins at the solid/liquid interface F. MacRitchie Journal of Colloid and Interface Science Solid/liquid InterfaceAdsorptionBiophysicsProtein Refolding	1972	183

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