1. Amyloid-like aggregation of ovalbumin: Effect of disulfide reduction and other egg white proteins. (December 2016) Authors: Jansens, Koen J.A.; Brijs, Kristof; Delcour, Jan A.; Scanlon, Martin G. Journal: Food hydrocolloids Issue: Volume 61(2016:Dec.) Page Start: 914 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Amyloid-like aggregation of ovalbumin: Effect of disulfide reduction and other egg white proteins. (December 2016) Authors: Jansens, Koen J.A.; Brijs, Kristof; Delcour, Jan A.; Scanlon, Martin G. Journal: Food hydrocolloids Issue: Volume 61(2016:Dec.) Page Start: 914 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Asparagine and dough quality: Gluten strength factors in hard red spring wheat. Issue 1 (19th December 2022) Authors: Trevisan, Susane; Khorshidi, Ali Salimi; Sopiwnyk, Elaine; Xie, Yi; Zhou, Zhaoxian; House, James D.; Scanlon, Martin G. Journal: Cereal chemistry Issue: Volume 100:Issue 1(2023) Page Start: 213 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Asparagine and dough quality: Gluten strength relationships in hard red spring wheat. Issue 1 (21st December 2022) Authors: Trevisan, Susane; Salimi Khorshidi, Ali; Sopiwnyk, Elaine; Xie, Yi; Zhou, Zhaoxian; House, James D.; Scanlon, Martin G. Journal: Cereal chemistry Issue: Volume 100:Issue 1(2023) Page Start: 225 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Association of asparagine concentration in wheat with cultivar, location, fertilizer, and their interaction. (15th May 2021) Authors: Malunga, Lovemore Nkhata; Ames, Nancy; Khorshidi, Ali Salimi; Thandapilly, Sijo Joseph; Yan, Weikai; Dyck, Adam; Waterer, John; Malcolmson, Linda; Cuthbert, Richard; Sopiwnyk, Elaine; Scanlon, Martin G. Journal: Food chemistry Issue: Volume 344(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Differentiating between tackiness and stickiness and their induction in foods. (June 2019) Authors: Noren, Nancy Ellen; Scanlon, Martin G.; Arntfield, Susan D. Journal: Trends in food science & technology Issue: Volume 88(2019) Page Start: 290 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effect of Damaged Starch and NaCl Level on the Dough Handling Properties of a Canadian Western Red Spring Wheat. Issue 6 (1st August 2017) Authors: Stone, Andrea K.; Hucl, Pierre J.; Scanlon, Martin G.; Nickerson, Michael T. Journal: Cereal chemistry Issue: Volume 94:Issue 6(2017.) Page Start: 970 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effect of organic acids and NaCl on the rheological properties of dough prepared using Pembina and Harvest CWRS wheat cultivars. Issue 3 (16th April 2018) Authors: Stone, Andrea K.; Lam, Ricky S. H.; Hopkins, Erin J.; Hucl, Pierre; Scanlon, Martin G.; Nickerson, Michael T. Journal: Cereal chemistry Issue: Volume 95:Issue 3(2018) Page Start: 478 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Effect of Pea Flours with Different Particle Sizes on Antioxidant Activity in Pan Breads. Issue 5 (15th June 2017) Authors: Davies‐Hoes, Lisa D.; Scanlon, Martin G.; Girgih, Abraham T.; Aluko, Rotimi E. Journal: Cereal chemistry Issue: Volume 94:Issue 5(2017.) Page Start: 866 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Effect of Salt Reduction on Dough Handling and the Breadmaking Quality of Canadian Western Red Spring Wheat Varieties. Issue 4 (3rd May 2017) Authors: Yovchev, Aleksandar G.; Briggs, Connie; Stone, Andrea K.; Hucl, Pierre; Nickerson, Michael T.; Scanlon, Martin G. Journal: Cereal chemistry Issue: Volume 94:Issue 4(2017.) Page Start: 752 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗