11. Effect of salts from the lyotropic series on the handling properties of dough prepared from two hard red spring wheat cultivars of differing quality. (1st August 2020) Authors: Avramenko, Nicole A.; Hopkins, Erin J.; Hucl, Pierre; Scanlon, Martin G.; Nickerson, Michael T. Journal: Food chemistry Issue: Volume 320(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
12. Effects of glucose oxidase and organic acids on the properties of a model low sodium dough prepared from Harvest and Pembina CWRS wheat. (September 2019) Authors: Hopkins, Erin J.; Hucl, Pierre; Scanlon, Martin G.; Nickerson, Michael T. Journal: Journal of cereal science Issue: Volume 89(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
13. Effects of growing environment, genotype, and commercial fertilization levels on free asparagine concentration in Western Canadian wheat. Issue 1 (18th November 2020) Authors: Xie, Yi; Malunga, Lovemore Nkhata; Ames, Nancy P.; Waterer, John; Khorshidi, Ali Salimi; Scanlon, Martin G. Journal: Cereal chemistry Issue: Volume 98:Issue 1(2021) Page Start: 89 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
14. Effects of Salt, Polyethylene Glycol, and Water Content on Dough Rheology for Two Red Spring Wheat Varieties. Issue 3 (9th January 2017) Authors: Yovchev, Aleksandar G.; Stone, Andrea K.; Hucl, Pierre; Scanlon, Martin G.; Nickerson, Michael T. Journal: Cereal chemistry Issue: Volume 94:Issue 3(2017.) Page Start: 513 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
15. Effects of water, salt, and mixing on the rheological properties of bread dough at large and small deformations: A review. Issue 4 (16th May 2022) Authors: Sun, Xinyang; Koksel, Filiz; Scanlon, Martin G.; Nickerson, Michael T. Journal: Cereal chemistry Issue: Volume 99:Issue 4(2022) Page Start: 709 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
16. Enhanced lycopene extraction from tomato industrial waste using microemulsion technique: Optimization of enzymatic and ultrasound pre-treatments. (June 2016) Authors: Amiri-Rigi, Atefeh; Abbasi, Soleiman; Scanlon, Martin G. Journal: Innovative food science & emerging technologies Issue: Volume 35(2016) Page Start: 160 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
17. Ergometric studies of proteins: New insights into protein functionality in food systems. Issue 2 (October 2015) Authors: Zhang, Zhuo; Maya Desdier, Luis E.; Scanlon, Martin G. Journal: Trends in food science & technology Issue: Volume 45:Issue 2(2015) Page Start: 251 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
18. Frozen Convenience Noodles: Use of Ultrasound to Study the Influence of Preparation Methods on Their Rheological Parameters. Issue 5 (10th August 2017) Authors: Daugelaite, Daiva; Strybulevych, Anatoliy; Norisuye, Tomohisa; Hatcher, David W.; Scanlon, Martin G.; Page, John H. Journal: Cereal chemistry Issue: Volume 94:Issue 5(2017.) Page Start: 892 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
19. Interrelationships of Flour, Dough, and Bread Properties Under Reduced Salt Level Conditions. Issue 4 (27th March 2017) Authors: Yovchev, Aleksandar; Briggs, Connie E.; Stone, Andrea K.; Scanlon, Martin G.; Tyler, Robert T.; Hucl, Pierre J.; Nickerson, Michael T. Journal: Cereal chemistry Issue: Volume 94:Issue 4(2017.) Page Start: 760 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
20. Investigation of the influence of bakery enzymes on non-yeasted dough properties during mixing. (January 2018) Authors: Koksel, Filiz; Scanlon, Martin G. Journal: Journal of cereal science Issue: Volume 79(2018) Page Start: 86 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗