G. G. Bellido

发表

Anthocyanin composition and oxygen radical scavenging capacity (ORAC) of milled and pearled purple, black, and common barley.

T. Beta, G. G. Bellido, 2009, Journal of agricultural and food chemistry.

Impact of genotype and environment on the quality of amber durum wheat alkaline noodles.

J. Clarke, J. Dexter, M. Anderson, 2009 .

Effects of a cross-linking enzyme on the protein composition, mechanical properties, and microstructure of Chinese-style noodles

D. Hatcher, G. G. Bellido, 2011 .

INVESTIGATION OF EMPIRICAL AND FUNDAMENTAL SOBA NOODLE TEXTURE PARAMETERS PREPARED WITH TARTARY, GREEN TESTA AND COMMON BUCKWHEAT

J. Dexter, M. Anderson, D. Hatcher, 2011 .

Measurement of dough specific volume in chemically leavened dough systems.

M. Scanlon, J. Page, G. Bellido, 2009 .

Flour Particle Size, Starch Damage, and Alkali Reagent: Impact on Uniaxial Stress Relaxation Parameters of Yellow Alkaline Noodles

M. Anderson, D. Hatcher, G. G. Bellido, 2009 .

Asian noodles: Revisiting Peleg's analysis for presenting stress relaxation data in soft solid foods

D. Hatcher, G. G. Bellido, 2009 .

The Effect of Micronization Operational Conditions on the Physicochemical Properties of Navy Beans (Phaseolus vulgaris L.)

M. Scanlon, S. Cenkowski, S. Arntfield, 2003 .

Ultrasonic characterization of fresh yellow alkaline noodles

D. Hatcher, G. Bellido, G. G. Bellido, 2010 .

Effect of blending durum wheat flour with hard white wheat flour on the quality of yellow alkaline noodles

J. Dexter, M. Anderson, D. Hatcher, 2009 .

Use of a pressuremeter to measure the kinetics of carbon dioxide evolution in chemically leavened wheat flour dough.

M. Scanlon, H. Sapirstein, J. Page, 2008, Journal of agricultural and food chemistry.

INVESTIGATION OF UNIAXIAL STRESS RELAXATION PARAMETERS TO CHARACTERIZE THE TEXTURE OF YELLOW ALKALINE NOODLES MADE FROM DURUM AND COMMON WHEATS

J. Dexter, M. Anderson, D. Hatcher, 2008 .

The bubble size distribution in wheat flour dough

Martin G. Scanlon, John H. Page, Guillermo G. Bellido, 2006 .

Stress relaxation behaviour of yellow alkaline noodles: Effect of deformation history

D. Hatcher, G. G. Bellido, 2009 .

Chapter 5 – Investigating the Bubble Size Distribution in Dough Using Ultrasound

V. Leroy, M. Scanlon, Yuanzhong Fan, 2008 .

Effects of micronization pretreatments on the physicochemical properties of navy and black beans (Phaseolus vulgaris L.)

M. Scanlon, S. Cenkowski, S. Arntfield, 2006 .