K.R. Preston - Concepedia

Author

K.R. Preston

Canada Grain Commission

Also Known As

K. PRESTON, K. Preston, K. R. PRESTON, K. R. Preston, K.R. Preston, Ken Preston, Ken R Preston, Ken R. Preston

Publications

2.1K

Citations

H-Index

Concepts

All Affiliations

Canada Grain Commission Canadian International Grains Institute University of Manitoba Agriculture and Agri-Food Canada Yazaki (United States)

About

K.R. Preston is an author at Canada Grain Commission specializing in engineering, agricultural economics, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	18	25	1K
2	Health Sciences	10	10	427
3	Medicine	7	7	176
4	Education	1	1	186
5	Language Studies	1	1	94

K.R. Preston

Publications

Citations

H-Index

Page 1

	Year	Citations
Context-Specific Measurement of Individualism-Collectivism on the Individual Level David Matsumoto, Michelle D. Weissman, K.R. Preston, Journal of Cross-Cultural Psychology EthnicityCross-cultural ResearchMeaningful Cultural DimensionsSocial PsychologyEducation	1997	186
Fusarium head blight: effect on the milling and baking of some Canadian wheats J. E. Dexter, R. M. Clear, K.R. Preston NutritionEngineeringAgricultural EconomicsPlant PathologyGrain Quality	1996	136
Fusarium Head Blight: Effect of Fungal Proteases on Wheat Storage Proteins M. J. Nightingale, B. A. Marchylo, R. M. Clear, Cereal Chemistry PhytoalexinFood PreservativesEngineeringWheat Storage ProteinBiochemistry	1999	130
The Effects of Protein Content and Starch Damage on the Physical Dough Properties and Bread-making Quality of Canadian Durum Wheat J.E. Dexter, K.R. Preston, D G E Martin, Journal of Cereal Science Protein ContentPhysical Dough PropertiesFood StructureAgricultural EconomicsGrain Quality	1994	108
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
Durum wheat breadmaking quality: Effects of gluten strength, protein composition, semolina particle size and fermentation time H. D. Sapirstein, P. David, K.R. Preston, Journal of Cereal Science Food ChemistryFermentation TimeCrop QualitySustainable AgricultureAgricultural Economics	2006	93
AN ASSESSMENT OF THE SDS-SEDIMENTATION TEST FOR THE PREDICTION OF CANADIAN BREAD WHEAT QUALITY K.R. Preston, P. R. MARCH, Karen Tipples Canadian Journal of Plant Science NutritionPrecision AgricultureEngineeringFood AnalysisAgricultural Economics	1982	71
The GRL Pilot Mill. II. Physical Dough and Baking Properties of Flour Streams Milled from Canadian Red Spring Wheats K.R. Preston, R.H. Kilborn, H.C. Black Canadian Institute of Food Science and Technology Journal Baking PropertiesGrl Pilot MillPhysical DoughGrain Quality	1982	68
Flow Field-Flow Fractionation of Wheat Proteins S. G. Stevenson, K.R. Preston Journal of Cereal Science EngineeringBiotechnologyField-flow FractionationGrain QualityBiomolecular Engineering	1996	58
Automated Frit Inlet/Frit Outlet Flow Field-Flow Fractionation for Protein Characterization with Emphasis on Polymeric Wheat Proteins S. G. Stevenson, Tomohisa Ueno, K.R. Preston Analytical Chemistry	1998	58

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