Key Publications
Thermomechanically Induced Protein Aggregation and Starch Structural Changes in Wheat Flour Dough, C.M. Rosell, R. Altamirano-Fortoul, C. Don and A. Dubat Cereal chemistry, 2013, Volume 90, Pages 89-100 View Here
The Mixolab: a New approach to rheology with C. Molina Rosell and E. Gallagher, 117 pages, AACC, 2013 View Here
The Alveoconsistograph Handbook with Mr. Dubois and B. Launay, 86 pages, AACC, 2008 View Here
Collaborative study Concerned with damaged starch measurement using an amperometric method, Cereal Foods World, Vol 52, November 2007, P319-323 View Here
Significance of starch damage and changes in measurement methods, Industrie des céréales, No. 137, p. 2-8. View Here
Measurement of water absorption rate in flours and rheological characteristics of dough during kneading with Jacqueline Le Brun, Sonia Geoffroy, and Georges Sinnaeve, Tecnica Molitoria International, 2008 View Here
Utilization of Mixolab to predict the suitability of flours in terms of cake quality, Karhaman et al. 2008 View Here
Potential utilization of Mixolab for quality evaluation of bread wheat genotypes, Koksel et al. 2009 View Here
Quality attributes of whole wheat flour tortillas with sprouted whole wheat flour substitution, with Ting Liu, Gary G. Hou, Marie Cardin, and Len Marquart, LWT - Food Science and Technology, 2016 View Here
Bread wheat milling behavior: effects of genetic and environmental factors, and modeling using grain mechanical resistance traits, 2017 View Here
Effect of green tea powder on the quality attributes and antioxidant activity of whole-wheat flour pan bread, with Jingming Ning, Gary G. Hou, Jingjng Sun, and Xiaochun Wan, LWT - Food Science and Technology, 2017 View Here
Effects of particle size on the quality attributes of reconstituted wholewheat flour and tortillas made from it, with Ting Liu, Gary G. Hou, Bon Lee, and Len Marquart, Journal of Cereal Science, 2017 View Here
Gluten Composition, Gluten Quality, and Dough Mixing Properties (National-Mixograph; Chopin-Mixolab) of High Yielding Wheats Derived from Crosses between Common (T. aestivum) and Synthetic (Triticum dicoccon x Aegilopstauschii) Wheats, with R.J. Peña, M.I. Cervantes-Espinoza, G. Posadas, and J.I. Ortiz-Monasterio View Here
