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| 1 | Molecular weight distribution of wheat proteins显示文摘 | Southan M MacRitchie F | 1999 | Cereal Chemistry1999，76，： | 2 |
| 2 | Use of sonication to probe wheat glutenin structure 显示文摘 | Singh H MacRitchie F | 2001 | Journal of Cereal Science2001，78，5： | 1 |
| 3 | Effects of nitrogen and sulfur fertilizer on protein composition,mixing requirements,and dough strength of four wheat cultivars显示文摘 | Wooding A R Kavale S Macritchie F | 2000 | Cereal Chem2000，77，6： | 1 |
| 4 | Dough and baking quality of wheat of wheat lines deficient in glutein subunits, controlled by the Glu-A1, Glu-B1 and Glu-DI显示文摘 | LAWRENCE G J MACRITCHIE F | 1985 | J Cereal Sci1985，7，2： | 1 |
| 5 | Relationship between protein composition and functional properties of wheat flour显示文摘 | Gupta R B Macritchie F | 1992 | Cereal Chemistry1992，69，20： | 1 |
| 6 | Spread Monolayers of Proteins 显示文摘 | MACRITCHIE F | 1986 | Adv Colloid Interface Sci1986，25，： | 1 |
| 7 | Biochemical, genetic,and molecular characterization of wheat glutenin and its component subunits显示文摘 | Gianibelli M C Larroque 0 R MacRitchie F | 2001 | Cereal Chem2001，78，： | 1 |
| 8 | Biochemi cal, genetic, and molecular characterization of wheat glutenin and its component subunits 显示文摘 | Gianibelli M C Larroque O R MacRitchie F | 2001 | Cereal Chemistry2001，78，： | 1 |
| 9 | Differences in baking quality between wheat flours显示文摘 | Macritchie F | 1978 | Food technology1978，，13： | 1 |
| 10 | Studies of the methodology for fractionation and recon- stitution of wheat flours显示文摘 | MacRITCHIE F | 1985 | Journal of Cereal Science1985，3，： | 1 |
| 11 | Biochemical, genetic and molecular characterization of wheat glutenin and its component subunits显示文摘 | Gianibelli M C Larroque O R MacRitchie F | 2001 | Cereal Chemistry2001，78，6： | 1 |
| 12 | Differences in baking quality between wheat flours显示文摘 | MacRitchie F | 1978 | Food Technology1978，13，： | 1 |
| 13 | Studies of the methodology for fractionation and reconstitution of wheat flour显示文摘 | MacRitchie F | 1985 | Journal of Cereal Science1985，，3： | 1 |
| 14 | Evaluation of contributions from wheat protein fractions to dough mixing and bread making显示文摘 | MacRitchie F | 1987 | Journal of Cereal Science1987，，6： | 1 |
| 15 | The relationship between baking qualities and glutenin micropolymer显示文摘 | Macritchie F | 1978 | Food technology1978，13，2： | 1 |
| 16 | Desorption of soluble components from mixed monolayers 显示文摘 | MacRitchie F | 1985 | Journal of Colloid and Interface Science1985，107，： | 1 |
| 17 | A rapid one-step one-dimen- sional SDS-PAGE procedure for analysis of subunit com- position of glutenin in wheat 显示文摘 | Gupta R B Macritchie F | 1991 | Journal of Cereal Sci- ence1991，14，： | 1 |
| 18 | Biochemical,genetic and molecular characterization of wheat glutenin and its component subunits显示文摘 | GIANIBELLI M C LARROQUE O R MACRITCHIE F | 2001 | Cereal Chemistry2001，78，6： | 1 |
| 19 | Molecular weight distribution of wheat proteins显示文摘 | OUTHAN M MACRITCHIE F | 1999 | Cereal Chemistry1999，76，： | 1 |
| 20 | Flour polypeptides related to wheat quality显示文摘 | MacRitchie F du Cros D L Wrigley C W | 1990 | Advances in Cereal Science Technology1990，10，： | 1 |
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