Changes in pasta proteins induced by drying cycles and their relationship to cooking behaviour

A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein-Dye Binding

Mark A. Bradford · Analytical Biochemistry · 1976 · 225.3K citations

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A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

Marion M. Bradford · Analytical Biochemistry · 1976 · 209.3K citations

Protein Chemistry, Biochemistry, Protein Folding +13

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

The effect of heat on wheat gluten and the involvement of sulphydryl-disulphide interchange reactions

J.D. Schofield, Robin C. Bottomley, Michael F. Timms et al. · Journal of Cereal Science · 1983 · 372 citations

Food Chemistry, Sulphydryl-disulphide Interchange Reactions, Grain Quality +1

Chemistry and physics of baking

Charles A. White, John F. Kennedy · Carbohydrate Polymers · 1987 · 344 citations

Materials Science, Engineering, Food Physic +6