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Martin Scanlon - Publications

Affiliations: 
Food and Nutritional Sciences University of Manitoba, Winnipeg, Manitoba, Canada 
Area:
Food Science and Technology Agriculture, Agricultural Engineering
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13 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2019 Strybulevych A, Diep S, Daugelaite D, Guillermic R, Page JH, Hatcher DW, Scanlon MG. Velocity and attenuation analysis methods for characterizing the properties of wheat flour noodle dough Cereal Chemistry. 96: 647-654. DOI: 10.1002/Cche.10160  0.688
2017 Daugelaite D, Strybulevych A, Norisuye T, Hatcher DW, Scanlon MG, Page JH. Frozen Convenience Noodles: Use of Ultrasound to Study the Influence of Preparation Methods on Their Rheological Parameters Cereal Chemistry. 94: 892-896. DOI: 10.1094/Cchem-11-16-0265-R  0.71
2017 Koksel F, Strybulevych A, Page JH, Scanlon MG. Ultrasonic investigation of the effects of composition on the volume fraction of bubbles and changes in their relative sizes in non-yeasted gluten-starch blend doughs Journal of Food Engineering. 204: 1-7. DOI: 10.1016/J.Jfoodeng.2017.01.027  0.313
2016 Daugelaite D, Strybulevych A, Scanlon MG, Page JH, Hatcher DW. Use of Ultrasound to Investigate Glucose Oxidase and Storage Effects on the Rheological Properties of Cooked Asian Noodles Cereal Chemistry. 93: 125-129. DOI: 10.1094/Cchem-01-15-0006-R  0.722
2016 Daugelaite D, Guillermic R-, Scanlon MG, Page JH. Quantifying liquid drainage in egg-white sucrose foams by resistivity measurements Colloids and Surfaces a: Physicochemical and Engineering Aspects. 489: 241-248. DOI: 10.1016/J.Colsurfa.2015.10.053  0.685
2014 Diep S, Daugelaite D, Strybulevych A, Scanlon M, Page J, Hatcher D. Use of ultrasound to discern differences in Asian noodles prepared across wheat classes and between varieties Canadian Journal of Plant Science. 94: 525-534. DOI: 10.1139/Cjps2013-043  0.69
2014 Hatcher DW, Salimi A, Daugelaite D, Strybulevych A, Scanlon MG, Page JH. Application of Ultrasound to the Evaluation of Rheological Properties of Raw Asian Noodles Fortified with Barley β-Glucan Journal of Texture Studies. 45: 220-225. DOI: 10.1111/Jtxs.12067  0.713
2009 Mehta KL, Scanlon MG, Sapirstein HD, Page JH. Ultrasonic investigation of the effect of vegetable shortening and mixing time on the mechanical properties of bread dough. Journal of Food Science. 74. PMID 20492107 DOI: 10.1111/J.1750-3841.2009.01346.X  0.342
2008 Owolabi GM, Bassim MN, Page JH, Scanlon MG. The influence of specific mechanical energy on the ultrasonic characteristics of extruded dough Journal of Food Engineering. 86: 202-206. DOI: 10.1016/J.Jfoodeng.2007.09.029  0.311
2007 Cobus LA, Ross KA, Scanlon MG, Page JH. Comparison of ultrasonic velocities in dispersive and nondispersive food materials. Journal of Agricultural and Food Chemistry. 55: 8889-95. PMID 17902617 DOI: 10.1021/Jf071660R  0.338
2006 Norisuye T, Strybulevych A, Scanlon M, Page J. Ultrasonic Investigation of the Gelation Process of Poly(Acrylamide) Gels Macromolecular Symposia. 242: 208-215. DOI: 10.1002/Masy.200651029  0.345
2004 Elmehdi HM, Page JH, Scanlon MG. Ultrasonic Investigation of the Effect of Mixing Under Reduced Pressure on the Mechanical Properties of Bread Dough Cereal Chemistry. 81: 504-510. DOI: 10.1094/Cchem.2004.81.4.504  0.321
2003 Elmehdi HM, Page JH, Scanlon MG. Using ultrasound to investigate the cellular structure of bread crumb Journal of Cereal Science. 38: 33-42. DOI: 10.1016/S0733-5210(03)00002-X  0.342
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