Matching 2D gel electrophoresis images with Matlab ‘Image Processing Toolbox’ von Daszykowski, M., Færgestad, E. Mosleth, Grove, H., Martens, H., Walczak, B.

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2D electrophoresis image segmentation within a pixel-based framework von Nhek, S., Tessema, B., Indahl, U.G., Martens, H., Mosleth, E.F.

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Nonlinear visualisation and pixel-based alignment of 2D electrophoresis images von Nhek, S., Mosleth, E.F., Høy, M., Griessl, M., Tessema, B., Indahl, U., Martens, H.

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Effects of Wheat Variety and Processing Conditions in Experimental Bread Baking Studied by Univariate and Multivariate Analyses von Magnus, E.M., Bråthen, E., Sahlström, S., Færgestad, E.Mosleth, Ellekjær, M.R.

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Influence of starch, gluten proteins and extraction rate on bread and pasta quality von Sahlström, Stefan, Mosleth, Ellen, Bævre, Anne Birgit, Gloria, Hugo, Fayard, Gilles

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Oatmeal particle size alters glycemic index but not as a function of gastric emptying rate von Mackie, AR, Bajka, BH, Rigby, NM, Wilde, PJ, Alves-Pereira, F, Mosleth, EF, Rieder, A, Kirkhus, B, Salt, LJ

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Influence of starch, gluten proteins and extraction rate on bread and plasta quality von SAHLSTRÖM, S, MOSLETH, E, BÆVRE, B, GLORIA, H, FAYARD, G

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Application of proteomics to understand the molecular mechanisms behind meat quality von Hollung, Kristin, Veiseth, Eva, Jia, Xiaohong, Færgestad, Ellen Mosleth, Hildrum, Kjell Ivar

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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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Effect of protein quality, protein content, bran addition, DATEM, proving time, and their interaction on hearth bread von Aamodt, A, Magnus, E.M, Faergestad, E.M

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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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Relationships between storage protein composition, protein content, growing season and flour quality of bread wheat von Faergestad, E.M, Flaete, N.E.S, Magnus, E.M, Hollung, K, Martens, H, Uhlen, A.K

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Hearth bread characteristics: effect of protein quality, protein content, whole meal flour, DATEM, proving time, and their interactions von Aamodt, A, Magnus, E.M, Faergestad, E.M

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Optimal sorting of raw materials for use in different products von Berget, Ingunn, Aamodt, Anette, Mosleth Færgestad, Ellen, Næs, Tormod

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Grain development mutants of barley: alpha-amylase production during grain maturation and its relation to endogenous gibberellic acid content von Green, L.S. (University of Missouri, Columbia, MO.), Faergestad, E.M, Chandler, P.M

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A comparison of methods for analyzing data from a three component mixture experiment in the presence of variation created by two process variables von Næs, Tormod, Færgestad, Ellen Mosleth, Cornell, John

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Using raw material measurements in robust process optimization von Mevik, Bjørn-Helge, Færgestad, Ellen Mosleth, Ellekjær, Marit Risberg, Næs, Tormod

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A comparison of design and analysis techniques for mixtures von Næs, Tormod, Bjerke, Frøydis, Færgestad, Ellen Mosleth

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