E-LIB Suche - Ergebnisse für: Newberry, Marcus

1

Noodles Made from High Amylose Wheat Flour Attenuate Postpr..:

Ang, Kim ; Bourgy, Carla ; Fenton, Haelee...
Nutrients. 12 (2020) 8 - p. 2171 , 2020

Link: https://doi.org/10.3390/..

2

High amylose wheat starch increases the resistance to defor..:

McCann, Thu H. ; Homer, Stephen H. ; Øiseth, Sofia K....
Journal of Cereal Science. 79 (2018) - p. 440-448 , 2018

Link: https://doi.org/10.1016/..

3

Does Late Maturity Alpha-Amylase Impact Wheat Baking Qualit..:

Newberry, Marcus ; Zwart, Alexander B. ; Whan, Alex...
Frontiers in Plant Science. 9 (2018) - p. , 2018

Link: https://doi.org/10.3389/..

4

A biotechnological approach to directly assess the impact o..:

Ral, Jean‐Philippe F. ; Sun, May ; Mathy, Alexia...
Starch - Stärke. 70 (2017) 1-2 - p. , 2017

Link: https://doi.org/10.1002/..

5

Suppression of glucan, water dikinase in the endosperm alte..:

Bowerman, Andrew F. ; Newberry, Marcus ; Dielen, Anne‐Sophie...
Plant Biotechnology Journal. 14 (2015) 1 - p. 398-408 , 2015

Link: https://doi.org/10.1111/..

6

Engineering high α‐amylase levels in wheat grain lowers Fal..:

Ral, Jean‐Philippe ; Whan, Alex ; Larroque, Oscar...
Plant Biotechnology Journal. 14 (2015) 1 - p. 364-376 , 2015

Link: https://doi.org/10.1111/..

7

Variable Selection in Linear Mixed Models Using an Extended..:

Taylor, Julian D. ; Verbyla, Arūnas P. ; Cavanagh, Colin.
Australian & New Zealand Journal of Statistics. 54 (2012) 4 - p. 427-449 , 2012

Link: https://doi.org/10.1111/..

8

Thermal Transition Properties of Hoki (Macruronus novaezela..:

Hofman, Kathleen Anne ; Newberry, Marcus
Marine Drugs. 9 (2011) 7 - p. 1176-1186 , 2011

Link: https://doi.org/10.3390/..

9

Sponge and dough bread making: genetic and phenotypic relat..:

Cavanagh, Colin R. ; Taylor, Julian ; Larroque, Oscar...
Theoretical and Applied Genetics. 121 (2010) 5 - p. 815-828 , 2010

Link: https://doi.org/10.1007/..

10

Non-linear oscillatory flow of a soft solid-like viscoelast..:

Phan-Thien, Nhan ; Newberry, Marcus ; Tanner, Roger I
Journal of Non-Newtonian Fluid Mechanics. 92 (2000) 1 - p. 67-80 , 2000

Link: https://doi.org/10.1016/..

11

A cysteine in the repetitive domain of a high-molecular-wei..:

Gao, Xin ; Zhang, Qisen ; Newberry, Marcus P...
Amino Acids. 44 (2012) 3 - p. 1061-1071 , 2012

Link: https://doi.org/10.1007/..

12

A simple approach to predicting dough sheeting thickness:

Qi, Fuzhong ; Dai, Shao-Cong ; Newberry, Marcus P...
Journal of Cereal Science. 47 (2008) 3 - p. 489-495 , 2008

Link: https://doi.org/10.1016/..

13

The rheology of bread dough made from four commercial flour:

Keentok, Matti ; Newberry, Marcus P. ; Gras, Peter..
Rheologica Acta. 41 (2002) 1-2 - p. 173-179 , 2002

Link: https://doi.org/10.1007/..

14

The Effect of Non-Gluten Proteins on the Staling of Bread:

Gerrard, Juliet A. ; Abbot, Rebecca C. ; Newberry, Marcus P....
Starch - Stärke. 53 (2001) 6 - p. 278-280 , 2001

Link: https://doi.org/10.1002/..

15

Staling in Starch Bread: the Effect of Gluten Additions on ..:

Every, Dale ; Gerrard, Juliet A. ; Gilpin, Margy J...
Starch - Stärke. 50 (1998) 10 - p. 443-446 , 1998

Link: https://doi.org/10.1002/..