1. 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) ↗
2. 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) ↗
3. Clarification and concentration of oligosaccharides from artichoke extract by a sequential process with microfiltration and nanofiltration membranes. (July 2016) Authors: Machado, Mariana T.C.; Trevisan, Susane; Pimentel-Souza, Jane D.R.; Pastore, Glaucia M.; Hubinger, Miriam D. Journal: Journal of food engineering Issue: Volume 180(2016:Jul.) Page Start: 120 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Relationship between nitrogen functionality and wheat flour dough rheology: Extensional and shear approaches. (December 2022) Authors: Trevisan, Susane; Salimi Khorshidi, Ali; Scanlon, Martin G. Journal: Food research international Issue: Volume 162(2022)Part B Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗