Comparison of small and large deformation rheological properties of wheat dough and gluten von Tronsmo, K.M, Magnus, E.M, Baardseth, P, Schofield, J.D, Aamodt, A, Faergestad, E.M

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Dynamic rheology of wheat flour dough. I. Non-linear viscoelastic behaviour von Khatkar, Bhupendar S, Schofield, J. David

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Dynamic rheology of wheat flour dough. II. Assessment of dough strength and bread-making quality von Khatkar, Bhupendar S, Schofield, J. David

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Effect of heat on rheology, surface hydrophobicity and molecular weight distribution of glutens extracted from flours with different bread-making quality von Stathopoulos, Costas E., Tsiami, Amalia A., David Schofield, J., Dobraszczyk, Bogdan J.

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Dynamic rheological behavior of wheat glutens during heating von Hayta, M, Schofield, J.D

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Characterization of wheat puroindoline proteins von Day, Li, Bhandari, Dhan G., Greenwell, Philip, Leonard, Steven A., Schofield, J. David

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Effects of endogenous flour lipids on the quality of short-dough biscuits von Papantoniou, E, Hammond, E.W, Scriven, F, Gordon, M.H, Schofield, J.D

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Relationships between gluten rheological properties and hearth loaf characteristics von Tronsmo, K.M, Magnus, E.M, Faergestad, E.M, Schofield, J.D

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comparative study of the inter-relationships between mixograph parameters and bread-making qualities of wheat flours and glutens von Khatkar, B.S, Bell, A.E, Schofield, J.D

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Effects of Endogenous Flour Lipids on the Quality of Semisweet Biscuits von Papantoniou, Eleni, Hammond, Eugene W, Tsiami, Amalia A, Scriven, Fiona, Gordon, Michael H, Schofield, J. David

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Effect of glutenin subfractions on bread-making quality of wheat von Jood, Sudesh, Schofield, J. David, Tsiami, Amalia A., Bollecker, Sophie

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Heat and additive induced biochemical transitions in gluten from good and poor breadmaking quality wheats von Hayta, Mehmet, Schofield, J. David

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Determination of Protein-Glutathione Mixed Disulfides in Wheat Flour von Chen, Xijin, Schofield, J. David

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Effect of addition of protein fractions extracted from flours of different baking quality on gluten rheology von Stathopoulos, C. E., University of Newcastle, Ourimbah (Australia). Faculty of Science and Information Technology, Tsiami, A. A., University of Newcastle, Ourimbah (Australia). Faculty of Science and Information Technology, Schofield, J. D., University of Newcastle, Ourimbah (Australia). Faculty of Science and Information Technology, Dobraszcyk, B. J., University of Newcastle, Ourimbah (Australia). Faculty of Science and Information Technology

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Effect of heat on rheology of gluten fractions from flours with different bread-making quality von Stathopoulos, Costas E., Tsiami, Amalia A., Dobraszczyk, Bodgan J., Schofield, J. David

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Emergency Medicine von Schofield, David J

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Effects of endogenous flour lipids on the quality of short-dough biscuits von Papantoniou, Eleni, Hammond, Eugene W, Scriven, Fiona, Gordon, Michael H, Schofield, J David

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Essential carboxyl residues in the active site of a xylanase from Trichoderma longibrachiatum von Robinson, Simone, Schofield, J.David, Rastall, Robert A

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Isolation of Polar Lipid Classes from Wheat Flour Extracts by Preparative High‐Performance Liquid Chromatography von Papantoniou, Eleni, Hammond, Eugene W., Scriven, Fiona, Gordon, Michael H., Schofield, J. David

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Anti-pinch apparel closure von Schofield David J, Kolasa Scott D, Perreault Jesse

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