Publications by authors named "Martin G Scanlon"

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Extrusion of Oilseed-Based Ingredients: Unlocking New Potential for Sustainable Protein Solutions.
Aayushi Kadam, Martin G Scanlon, Filiz Koksel

Compr Rev Food Sci Food Saf· May 2025

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Microemulsion: a novel alternative technique for edible oil extraction_a mechanistic viewpoint.
Soleiman Abbasi, Martin G Scanlon

Crit Rev Food Sci Nutr· November 2023

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Relationship between nitrogen functionality and wheat flour dough rheology: Extensional and shear approaches.
Susane Trevisan, Ali Salimi Khorshidi, Martin G Scanlon

Food Res Int· December 2022

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Improved Extraction Efficiency and Antioxidant Activity of Defatted Canola Meal Extract Phenolic Compounds Obtained from Air-Fried Seeds.
Olamide S Fadairo, Ruchira Nandasiri, Thu Nguyen, N A Michael Eskin, Rotimi E Aluko, Martin G Scanlon

Antioxidants (Basel)· December 2022

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Association of asparagine concentration in wheat with cultivar, location, fertilizer, and their interaction.
Lovemore Nkhata Malunga, Nancy Ames, Ali Salimi Khorshidi, Sijo Joseph Thandapilly, Weikai Yan, Martin G Scanlon

Food Chem· May 2021

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Characterization of the ergometric properties of commercial bioactive dairy peptides.
Luis E Maya, Martin G Scanlon

Curr Res Food Sci· November 2020

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Role of NaCl level on the handling and water mobility in dough prepared from four wheat cultivars.
Nicole A Avramenko, Erin J Hopkins, Pierre Hucl, Martin G Scanlon, Michael T Nickerson

J Texture Stud· October 2020

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Effect of salts from the lyotropic series on the handling properties of dough prepared from two hard red spring wheat cultivars of differing quality.
Nicole A Avramenko, Erin J Hopkins, Pierre Hucl, Martin G Scanlon, Michael T Nickerson

Food Chem· August 2020

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Interesterification of Soybean Oil with Propylene Glycol in Supercritical Carbon Dioxide and Analysis by NMR Spectroscopy.
Nazanin Vafaei, Michael N A Eskin, Curtis B Rempel, Peter J H Jones, Martin G Scanlon

Appl Biochem Biotechnol· July 2020

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The effects of sodium reduction on the gas phase of bread doughs using synchrotron X-ray microtomography.
Xinyang Sun, Martin G Scanlon, Reine-Marie Guillermic, George S Belev, M Adam Webb

Food Res Int· April 2020

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Effect of enzymatic crosslinking on the handling properties of dough as a function of NaCl levels for CWRS varieties, Pembina and Harvest.
Erin J Hopkins, Pierre Hucl, Martin G Scanlon, Michael T Nickerson

J Texture Stud· August 2019

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Microemulsion as nanoreactor for lutein extraction: Optimization for ultrasound pretreatment.
Mehdi Jalali-Jivan, Soleiman Abbasi, Martin G Scanlon

J Food Biochem· August 2019

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Ultrasonic Characterization of Amyloid-Like Ovalbumin Aggregation.
Koen J A Jansens, Kristof Brijs, Jörg Stetefeld, Jan A Delcour, Martin G Scanlon

ACS Omega· August 2017

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Relation between ultrasonic properties, rheology and baking quality for bread doughs of widely differing formulation.
Donatella Peressini, Dobrila Braunstein, John H Page, Anatoliy Strybulevych, Corrado Lagazio, Martin G Scanlon

J Sci Food Agric· June 2017

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Ultrasound as a tool to study bubbles in dough and dough mechanical properties: A review.
Filiz Koksel, Martin G Scanlon, John H Page

Food Res Int· November 2016

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Effect of pretreatments and endo-1,4-β-xylanase hydrolysis of canola meal and mustard bran for production of oligosaccharides.
Lin Yuan, Martin G Scanlon, N A Michael Eskin, Usha Thiyam-Hollander, Ayyappan A Aachary

Appl Biochem Biotechnol· January 2015

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Phase behaviour of casein micelles and barley beta-glucan polymer molecules in dietary fibre-enriched dairy systems.
Nikolay Repin, Martin G Scanlon, R Gary Fulcher

J Colloid Interface Sci· July 2012

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Influence of positional correlations on the propagation of waves in a complex medium with polydisperse resonant scatterers.
Valentin Leroy, Anatoliy Strybulevych, John H Page, Martin G Scanlon

Phys Rev E Stat Nonlin Soft Matter Phys· April 2011

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Use of a pressuremeter to measure the kinetics of carbon dioxide evolution in chemically leavened wheat flour dough.
Guillermo G Bellido, Martin G Scanlon, Harry D Sapirstein, John H Page

J Agric Food Chem· November 2008

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Sound velocity and attenuation in bubbly gels measured by transmission experiments.
Valentin Leroy, Anatoliy Strybulevych, John H Page, Martin G Scanlon

J Acoust Soc Am· April 2008

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Comparison of ultrasonic velocities in dispersive and nondispersive food materials.
Laura A E B Cobus, Kelly A Ross, Martin G Scanlon, John H Page

J Agric Food Chem· October 2007

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