Geoffrey Skurray - Concepedia

Author

Geoffrey Skurray

Also Known As

G SKURRAY, G. R. Skurray, G. Skurray, G.R Skurray, G.R. Skurray, GEOFFREY R. SKURRAY, Geoffrey R. Skurray, Geoffrey Skurray

Publications

409

Citations

H-Index

Concepts

All Affiliations

Western Sydney University The University of Sydney

About

Geoffrey Skurray is an author at Western Sydney University specializing in food chemistry, health sciences, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	10	10	232
2	Medicine	7	7	182
3	Biochemistry	7	7	179
4	Engineering	3	3	90
5	Education	1	1	11

Geoffrey Skurray

Publications

378

Citations

H-Index

Page 1

	Year	Citations
Capillary electrophoresis analysis of trans- and cis-resveratrol, quercetin, catechin and gallic acid in wine B. C. Prasongsidh, Geoffrey Skurray Food Chemistry Food ChemistryPolyphenolicsCapillary ElectrophoresisHealth SciencesBiochemistry	1998	69
Incorporation of soy proteins into the wheat–gluten matrix during dough mixing Elizabeth Maforimbo, Geoffrey Skurray, S. Uthayakumaran, Journal of Cereal Science EngineeringGrain ScienceDough MixingWheat–gluten MatrixAlternative Protein Source	2007	38
Improved functional properties for soy–wheat doughs due to modification of the size distribution of polymeric proteins Elizabeth Maforimbo, Geoffrey Skurray, S. Uthayakumaran, Journal of Cereal Science Soy–wheat DoughsFunctional PropertiesEngineeringSize DistributionFunctional Property	2005	34
Analysis of cyclopiazonic acid in milk by capillary electrophoresis B. C. Prasongsidh, Kasipathy Kailasapathy, Geoffrey Skurray, Food Chemistry Food ChemistryCapillary ElectrophoresisBiochemistryBioanalysisAnalytical Chemistry	1998	27
l-glutamic acid content of fresh and processed foods Geoffrey Skurray, Nicholas Pucar Food Chemistry Food ChemistryNutritionFood CompositionFood AnalysisAgricultural Economics	1988	27
A rapid method for selectively determining small amounts of niacin, riboflavin and thiamine in foods Geoffrey Skurray Food Chemistry Food ChemistryNutritionFood SafetyFood CompositionMedicine	1981	26
The effect l-ascorbic acid on the rheological properties of soy–wheat dough: a comparison of raw and physically modified soy flours Elizabeth Maforimbo, Minh H. Nguyen, Geoffrey Skurray Journal of Food Engineering Food ChemistrySoy–wheat DoughFood BiophysicsRheologyEffect L-ascorbic Acid	2005	24
Evaluation of l-ascorbic acid oxidation on SH concentration in soy-wheat composite dough during resting period Elizabeth Maforimbo, Geoffrey Skurray, Minh H. Nguyen LWT Food ChemistryAgricultural ChemistryL-ascorbic Acid OxidationBiochemical EngineeringSoy-wheat Composite Dough	2005	23
Effect of Pomace-Contacting Method on the Concentration of<i>cis</i>- and<i>trans</i>-Resveratrol and Resveratrol Glucoside Isomers in Wine Steven S. Clare, Geoffrey Skurray, R. Andrew Shalliker American Journal of Enology and Viticulture Food ChemistryTotal Resveratrol ConcentrationAgricultural ChemistryFood FermentationIn Vitro Fermentation	2004	21
Kinetic study of cyclopiazonic acid during the heat-processing of milk B. C. Prasongsidh, Kasipathy Kailasapathy, Geoffrey Skurray, Food Chemistry Food ChemistryEngineeringBiochemistryThermal ProcessingThermodynamics	1998	18

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