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Separation and Characterization of Barley Starch Polymers by a Flow Field-Flow Fractionation Technique in Combination with Multiangle Light Scattering and Differential Refractive Index Detection

Cereal chemistry, 2002-09, Vol.79 (5), p.624-630

2002

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Durum wheat breadmaking quality: Effects of gluten strength, protein composition, semolina particle size and fermentation time

Journal of cereal science, 2007-03, Vol.45 (2), p.150-161

2007

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Effects of commercial hydrolytic enzyme additives on Japanese-style sponge and dough bread properties and processing characteristics

Cereal chemistry, 2005-05, Vol.82 (3), p.314-320

2005

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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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Fusarium head blight: effect of fungal proteases on wheat storage proteins

Cereal chemistry, 1999-01, Vol.76 (1), p.150-158

1999

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Fusarium head blight: effect on the milling and baking of some Canadian wheats

Cereal chemistry, 1996-11, Vol.73 (6), p.695-701

1996

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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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Automated Frit Inlet/Frit Outlet Flow Field-Flow Fractionation for Protein Characterization with Emphasis on Polymeric Wheat Proteins

Analytical chemistry (Washington), 1999-01, Vol.71 (1), p.8-14

1999

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Simplified Dilute Acetic Acid Based Extraction Procedure for Fractionation and Analysis of Wheat Flour Protein by Size Exclusion HPLC and Flow Field‐Flow Fractionation

Cereal chemistry, 2002-01, Vol.79 (1), p.155-161

2002

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Flow Field-Flow Fractionation of Wheat Proteins

Journal of cereal science, 1996, Vol.23 (2), p.121-131

1996

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Effects of Commercial Hydrolytic Enzyme Additives on Canadian Short Process Bread Properties and Processing Characteristics

Cereal chemistry, 2000-01, Vol.77 (1), p.70-76

2000

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The Effects of Protein Content and Starch Damage on the Physical Dough Properties and Bread-making Quality of Canadian Durum Wheat

Journal of cereal science, 1994-09, Vol.20 (2), p.139-151

1994

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Characterization of Polymeric Wheat Proteins by Flow Field-Flow Fractionation/MALLS

Journal of liquid chromatography & related technologies, 2003-10, Vol.26 (17), p.2771-2781

2003

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Relationship of Kernel Size to Flour Water Absorption for Canada Western Red Spring Wheat

Cereal chemistry, 2000-05, Vol.77 (3), p.286-292

2000

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Effects of ingredients and processing conditions on the frozen dough bread quality of a Canada Western Red Spring wheat flour during prolonged storage

Food research international, 1996-10, Vol.29 (7), p.609-616

1996

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Effects of individual oxidants on oven rise and bread properties of Canadian short process bread

Journal of cereal science, 1992-05, Vol.15 (3), p.237-251

1992

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No-time dough baking performance and mixing properties of Canadian Red Spring wheat cultivars using Canadian and Australian test procedures

Australian journal of agricultural research, 1997, Vol.48 (5), p.587

1997

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Effects of surfactants on wheat protein fractionation by flow field-flow fractionation

Journal of liquid chromatography & related technologies, 1997-01, Vol.20 (16/17), p.2835-2842

1997

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Analysis of wheat gluten proteins by matrix-assisted laser desorption/ionization mass spectrometry

Journal of mass spectrometry., 1998-05, Vol.33 (5), p.429-435

1998

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Effects of purified monoglycerides on Canadian short process and sponge and dough mixing properties, bread quality and crumb firmness during storage

Food chemistry, 2009-08, Vol.115 (3), p.884-890

2009

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Development of a laboratory baking test for Uruguayan French style hearth bread using Canadian wheat flour

Canadian journal of plant science, 2004-10, Vol.84 (4), p.949-954

2004

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Determination of amino acids in wheat and barley by near-infrared reflectance spectroscopy

Journal of food science, 1984-01, Vol.49 (1), p.17-20

1984

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Measurement of Heat Damage in Wheat by Assessment of Protein Fibril Formation

Journal of cereal science, 1993-07, Vol.18 (1), p.53-59

1993

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How well do early-generation quality tests predict flour performance?

Canadian journal of plant science, 2004-01, Vol.84 (1), p.71-78

2004

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Canadian short process bread: potassium bromate response of flour streams and divide flours milled from Canadian red spring wheat

Canadian journal of plant science, 1994-01, Vol.74 (1), p.71-78

1994

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Separation and Characterization of Barley Starch Polymers by a Flow Field-Flow Fractionation Technique in Combination with Multiangle Light Scattering and Differential Refractive Index Detection

Durum wheat breadmaking quality: Effects of gluten strength, protein composition, semolina particle size and fermentation time

Effects of commercial hydrolytic enzyme additives on Japanese-style sponge and dough bread properties and processing characteristics

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

Fusarium head blight: effect of fungal proteases on wheat storage proteins

Fusarium head blight: effect on the milling and baking of some Canadian wheats

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

Automated Frit Inlet/Frit Outlet Flow Field-Flow Fractionation for Protein Characterization with Emphasis on Polymeric Wheat Proteins

Simplified Dilute Acetic Acid Based Extraction Procedure for Fractionation and Analysis of Wheat Flour Protein by Size Exclusion HPLC and Flow Field‐Flow Fractionation

Flow Field-Flow Fractionation of Wheat Proteins

Effects of Commercial Hydrolytic Enzyme Additives on Canadian Short Process Bread Properties and Processing Characteristics

The Effects of Protein Content and Starch Damage on the Physical Dough Properties and Bread-making Quality of Canadian Durum Wheat

Characterization of Polymeric Wheat Proteins by Flow Field-Flow Fractionation/MALLS

Relationship of Kernel Size to Flour Water Absorption for Canada Western Red Spring Wheat

Effects of ingredients and processing conditions on the frozen dough bread quality of a Canada Western Red Spring wheat flour during prolonged storage

Effects of individual oxidants on oven rise and bread properties of Canadian short process bread

No-time dough baking performance and mixing properties of Canadian Red Spring wheat cultivars using Canadian and Australian test procedures

Effects of surfactants on wheat protein fractionation by flow field-flow fractionation

Analysis of wheat gluten proteins by matrix-assisted laser desorption/ionization mass spectrometry

Effects of purified monoglycerides on Canadian short process and sponge and dough mixing properties, bread quality and crumb firmness during storage

Development of a laboratory baking test for Uruguayan French style hearth bread using Canadian wheat flour

Determination of amino acids in wheat and barley by near-infrared reflectance spectroscopy

Measurement of Heat Damage in Wheat by Assessment of Protein Fibril Formation

How well do early-generation quality tests predict flour performance?

Canadian short process bread: potassium bromate response of flour streams and divide flours milled from Canadian red spring wheat

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