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Effects of sprout damage on durum wheat milling and pasta processing quality

Canadian journal of plant science, 2014-03, Vol.94 (3), p.545-553

2014

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Ultrasonic characterization of fresh yellow alkaline noodles

Food research international, 2010-04, Vol.43 (3), p.701-708

2010

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Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.)

Food research international, 2010-03, Vol.43 (2), p.589-594

2010

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Influence of cooking and dehulling on nutritional composition of several varieties of lentils ( Lens culinaris)

Food science & technology, 2009-05, Vol.42 (4), p.842-848

2009

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Effects of Particle Size and Starch Damage of Flour and Alkaline Reagent on Yellow Alkaline Noodle Characteristics

Cereal chemistry, 2008-05, Vol.85 (3), p.425-432

2008

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Flour Particle Size, Starch Damage, and Alkali Reagent: Impact on Uniaxial Stress Relaxation Parameters of Yellow Alkaline Noodles

Cereal chemistry, 2009-05, Vol.86 (3), p.361-368

2009

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Quality characteristics of fresh and dried white salted noodles enriched with flour from hull-less barley genotypes of diverse amylose content

Cereal chemistry, 2006-03, Vol.83 (2), p.202-210

2006

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Effects of Flour Particle Size and Starch Damage on Processing and Quality of White Salted Noodles

Cereal chemistry, 2002-01, Vol.79 (1), p.64-71

2002

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Asian noodles: Revisiting Peleg’s analysis for presenting stress relaxation data in soft solid foods

Journal of food engineering, 2009-05, Vol.92 (1), p.29-36

2009

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Bubbles in noodle dough: Characterization by X-ray microtomography

Food research international, 2018-03, Vol.105, p.548-555

2018

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Effects of a cross-linking enzyme on the protein composition, mechanical properties, and microstructure of Chinese-style noodles

Food chemistry, 2011-04, Vol.125 (3), p.813-822

2011

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INVESTIGATION OF UNIAXIAL STRESS RELAXATION PARAMETERS TO CHARACTERIZE THE TEXTURE OF YELLOW ALKALINE NOODLES MADE FROM DURUM AND COMMON WHEATS

Journal of texture studies, 2008-12, Vol.39 (6), p.695-708

2008

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Quality characteristics of yellow alkaline noodles enriched with hull-less barley flour

Cereal chemistry, 2005, Vol.82 (1), p.60-69

2005

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Simple Phenolic Acids in Flours Prepared from Canadian Wheat: Relationship to Ash Content, Color, and Polyphenol Oxidase Activity

Cereal chemistry, 1997-05, Vol.74 (3), p.337-343

1997

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rapid microassay for determination of peroxidase in wheat and flour

Cereal chemistry, 2005-03, Vol.82 (2), p.233-237

2005

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Stress relaxation behaviour of yellow alkaline noodles: Effect of deformation history

Journal of food engineering, 2009-08, Vol.93 (4), p.460-467

2009

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Influence of frozen noodle processing on cooked noodle texture

Journal of texture studies, 2004-10, Vol.35 (4), p.429-444

Hatcher, D.W

2004

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Investigation of a small-scale asymmetric centrifugal mixer for the evaluation of Asian noodles

Cereal chemistry, 2004-05, Vol.81 (3), p.303-307

2004

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Evaluation of the performance of flours from cross- and self-pollinating Canadian common buckwheat ( Fagopyrum esculentum Moench) cultivars in soba noodles

Food chemistry, 2008-03, Vol.107 (2), p.722-731

2008

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Roller Milling of Canadian Hull-less Barley: Optimization of Roller Milling Conditions and Composition of Mill Streams

Cereal chemistry, 2003-11, Vol.80 (6), p.637-644

2003

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Influence of genotype and environment on the dietary fiber content of field pea (Pisum sativum L.) grown in Canada

Food research international, 2010-03, Vol.43 (2), p.547-552

2010

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Influence of Alkaline Formulation on Oriental Noodle Color and Texture

Cereal chemistry, 2007-05, Vol.84 (3), p.253-259

2007

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Impact of a reduced wheat meal sample size on the falling number test

Cereal chemistry, 2005-07, Vol.82 (4), p.450-454

Hatcher, D.W

2005

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Influence of water absorption on the processing and quality of Oriental noodles

Cereal chemistry, 1999-07, Vol.76 (4), p.566-572

1999

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rapid, high throughput micro sugar-snap cookie quality test procedure using asymmetrical centrifugal mixing

Cereal chemistry, 2005, Vol.82 (1), p.15-19

2005

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Effects of sprout damage on durum wheat milling and pasta processing quality

Ultrasonic characterization of fresh yellow alkaline noodles

Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.)

Influence of cooking and dehulling on nutritional composition of several varieties of lentils ( Lens culinaris)

Effects of Particle Size and Starch Damage of Flour and Alkaline Reagent on Yellow Alkaline Noodle Characteristics

Flour Particle Size, Starch Damage, and Alkali Reagent: Impact on Uniaxial Stress Relaxation Parameters of Yellow Alkaline Noodles

Quality characteristics of fresh and dried white salted noodles enriched with flour from hull-less barley genotypes of diverse amylose content

Effects of Flour Particle Size and Starch Damage on Processing and Quality of White Salted Noodles

Asian noodles: Revisiting Peleg’s analysis for presenting stress relaxation data in soft solid foods

Bubbles in noodle dough: Characterization by X-ray microtomography

Effects of a cross-linking enzyme on the protein composition, mechanical properties, and microstructure of Chinese-style noodles

INVESTIGATION OF UNIAXIAL STRESS RELAXATION PARAMETERS TO CHARACTERIZE THE TEXTURE OF YELLOW ALKALINE NOODLES MADE FROM DURUM AND COMMON WHEATS

Quality characteristics of yellow alkaline noodles enriched with hull-less barley flour

Simple Phenolic Acids in Flours Prepared from Canadian Wheat: Relationship to Ash Content, Color, and Polyphenol Oxidase Activity

rapid microassay for determination of peroxidase in wheat and flour

Stress relaxation behaviour of yellow alkaline noodles: Effect of deformation history

Influence of frozen noodle processing on cooked noodle texture

Investigation of a small-scale asymmetric centrifugal mixer for the evaluation of Asian noodles

Evaluation of the performance of flours from cross- and self-pollinating Canadian common buckwheat ( Fagopyrum esculentum Moench) cultivars in soba noodles

Roller Milling of Canadian Hull-less Barley: Optimization of Roller Milling Conditions and Composition of Mill Streams

Influence of genotype and environment on the dietary fiber content of field pea (Pisum sativum L.) grown in Canada

Influence of Alkaline Formulation on Oriental Noodle Color and Texture

Impact of a reduced wheat meal sample size on the falling number test

Influence of water absorption on the processing and quality of Oriental noodles

rapid, high throughput micro sugar-snap cookie quality test procedure using asymmetrical centrifugal mixing

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