P. W. Gras

2.8k total citations
47 papers, 2.1k citations indexed

About

P. W. Gras is a scholar working on Plant Science, Nutrition and Dietetics and Molecular Biology. According to data from OpenAlex, P. W. Gras has authored 47 papers receiving a total of 2.1k indexed citations (citations by other indexed papers that have themselves been cited), including 33 papers in Plant Science, 30 papers in Nutrition and Dietetics and 6 papers in Molecular Biology. Recurrent topics in P. W. Gras's work include Food composition and properties (29 papers), Wheat and Barley Genetics and Pathology (20 papers) and Phytase and its Applications (10 papers). P. W. Gras is often cited by papers focused on Food composition and properties (29 papers), Wheat and Barley Genetics and Pathology (20 papers) and Phytase and its Applications (10 papers). P. W. Gras collaborates with scholars based in Australia, United Kingdom and Philippines. P. W. Gras's co-authors include F. Békés, F. Békés, Arthur S. Tatham, Robert Anderssen, Frederick L. Stoddard, S. Uthayakumaran, P. A. Lazzeri, P. Barceló, R. Fido and L. Rooke and has published in prestigious journals such as Nature Biotechnology, Food Chemistry and Theoretical and Applied Genetics.

In The Last Decade

P. W. Gras

47 papers receiving 1.9k citations

Peers

Countries citing papers authored by P. W. Gras

Since Specialization

Citations

This map shows the geographic impact of P. W. Gras's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by P. W. Gras with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites P. W. Gras more than expected).

Fields of papers citing papers by P. W. Gras

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by P. W. Gras. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by P. W. Gras. The network helps show where P. W. Gras may publish in the future.

Co-authorship network of co-authors of P. W. Gras

This figure shows the co-authorship network connecting the top 25 collaborators of P. W. Gras. A scholar is included among the top collaborators of P. W. Gras based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with P. W. Gras. P. W. Gras is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

#	Work	Indexed citations
1	Effects of Incorporated Glutenins on Functional Properties of Wheat Dough 2000 ·Cereal Chemistry ·S. Uthayakumaran, Frederick L. Stoddard, P. W. Gras, F. Békés	68
2	Optimized Methods for Incorporating Glutenin Subunits into Wheat Dough for Extension and Baking Studies 2000 ·Cereal Chemistry ·S. Uthayakumaran, Frederick L. Stoddard, P. W. Gras, F. Békés	13
3	The low-molecular-weight glutenin subunit proteins of primitive wheats. IV. Functional properties of products from individual genes 1999 ·Theoretical and Applied Genetics ·(unknown), F. Békés, P. W. Gras, Mario Ciaffi, (unknown), R. Appels	35
4	Transformation of pasta wheat (Triticum turgidum L. var. durum) with high-molecular-weight glutenin subunit genes and modification of dough functionality 1999 ·Molecular Breeding ·Guangyuan He, L. Rooke, S. H. Steele, F. Békés, P. W. Gras, Arthur S. Tatham, R. Fido, P. Barceló, P. R. Shewry, P. A. Lazzeri	94
5	The influence of atmospheric CO2 concentration on the protein, starch and mixing properties of wheat flour 1998 ·Australian Journal of Plant Physiology ·(unknown), P. W. Gras, I. L. Batey, PJ Milham, Leo S. Payne, Jann P. Conroy	38
6	Heat‐Shock Protein 70 and Dough‐Quality Changes Resulting from Heat Stress During Grain Filling in Wheat 1998 ·Cereal Chemistry ·Caron Blumenthal, Peter J. Stone, P. W. Gras, F. Békés, B. C. Clarke, Snow Barlow, R. Appels, C.W. Wrigley	38
7	The Influence of Recovery Temperature on the Effects of a Brief Heat Shock on Wheat. III. Grain Protein Composition and Dough Properties 1997 ·Journal of Cereal Science ·Peter J. Stone, P. W. Gras, Marc E. Nicolas	41
8	Effects of α-, β-, γ- and ω-Gliadins on the Dough Mixing Properties of Wheat Flour 1997 ·Journal of Cereal Science ·Roger J. Fido, F. Békés, P. W. Gras, Arthur S. Tatham	100
9	Transformation of wheat with high molecular weight subunit genes results in improved functional properties 1997 ·Nature Biotechnology ·Francisco Barro, L. Rooke, F. Békés, P. W. Gras, Arthur S. Tatham, R. Fido, P. A. Lazzeri, Peter R. Shewry, P. Barceló	230
10	Changes in Wheat Grain Quality Due to Doubling the Level of Atmospheric CO2 1996 ·Caron Blumenthal, H. M. Rawson, Eric H. C. McKenzie, P. W. Gras, Snow Barlow, CW Wrigley	43
11	Mixing properties as a measure of reversible reduction and oxidation of doughs 1994 ·Europe PMC (PubMed Central) ·F. Békés, P. W. Gras, Ram B. Gupta	50
12	Grain Yield and Quality Characteristics of Chromosome 1D and 1B Substitution Lines in Durum Wheat and their F2-derived Progeny Lines. I. Comparisons among the Tetraploid Phenotypes 1994 ·Journal of Cereal Science ·(unknown), K. W. Shepherd, P. W. Gras	7
13	Effects of a High Mr Glutenin Subunit (1Bx20) on the Dough Mixing Properties of Wheat Flour 1994 ·Journal of Cereal Science ·F. Békés, P. W. Gras, Ram B. Gupta, (unknown), Arthur S. Tatham	43
14	Starch Swelling Power, Grain Hardness and Protein: Relationship to Sensory Properties of Japanese Noodles 1993 ·Starch - Stärke ·(unknown), Diane Miskelly, P. W. Gras	69
15	Contribution of starch and non‐starch parameters to the eating quality of japanese white salted noodles 1992 ·Journal of the Science of Food and Agriculture ·(unknown), Diane Miskelly, P. W. Gras	77
16	Evaluation of dough properties from two grams of flour using the mixograph principle. 1990 ·Cereal Foods World ·(unknown), P. W. Gras, C.W. Wrigley, C. E. Walker	55
17	Electronic sensing and interpretation of dough properties using a 35-g mixograph. 1990 ·Cereal Foods World ·P. W. Gras, G. E. Hibberd, C. E. Walker	34
18	A quantitative study of the influence of temperature, water activity and storage atmosphere on the yellowing of paddy endosperm 1990 ·Journal of Cereal Science ·(unknown), P. W. Gras, H.J. Banks, (unknown)	24
19	Preparation of salt-free protein products from acid or alkali-treated proteins 1983 ·Food Chemistry ·I.L. Batey, P. W. Gras	6
20	Solubilization of wheat gluten with sodium hydroxide 1981 ·International Journal of Food Science & Technology ·I.L. Batey, P. W. Gras	9

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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