Effect of Flour Quality, Ascorbic Acid, and DATEM on Dough Rheological Parameters and Hearth Loaves Characteristics von Aamodt, A, Magnus, E.M, Færgestad, E.M

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A Study of how Size Distribution of Gluten Proteins, Surface Properties of Gluten and Dough Mixing Properties Relate to Baking Properties of Wheat Flours von Tronsmo, K.M., Færgestad, E.M., Longva, Å., Schofield, J.D., Magnus, E.M.

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Effects of protein size distribution and dough rheology on hearth bread characteristics baked at different processes and scales von Fargestad, E.M, Tronsmo, K.M, Aamodt, A, Bjerke, F, Magnus, E.M, Dingstad, G, Baardseth, P

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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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Combined nitrogen and sulphur fertilisation and its effect on wheat quality and protein composition measured by SE-FPLC and proteomics von Flæte, N.E.S., Hollung, K., Ruud, L., Sogn, T., Færgestad, E.M., Skarpeid, H.J., Magnus, E.M., Uhlen, A.K.

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Wheat protein quality in relation to baking performance evaluated by the Chorleywood bread process and a hearth bread baking test von Tronsmo, K.M, Færgestad, E.M, Schofield, J.D, Magnus, 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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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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Interrelationships of Protein Composition, Protein Level, Baking Process and the Characteristics of Hearth Bread and Pan Bread von Færgestad, E.M., Molteberg, E.L., Magnus, E.M.

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Influence of genotype and protein content on the baking quality of hearth bread von Uhlen, A.K, Sahlstrom, S, Magnus, E.M, Faergestad, E.M, Dieseth, J.A, Ringlund, K

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Effect of Oxygen Transmission Rate of the Packages, Light, and Storage Temperature on the Oxidative Stability of Extruded Oat Packaged in Nitrogen Atmosphere von Larsen, H., Magnus, E.M., Wicklund, T.

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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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Effects of cultivar and temperature during grain filling on wheat protein content, composition, and dough mixing properties von Uhlen, A.K. (Agricultural University of Norway.), Hafskjold, R, Kalhovd, A.H, Sahlstrom, S, Longva, A, Magnus, E.M

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Effects of Flour Composition, Physical Dough Properties and Baking Process on Hearth Loaf Properties Studied by Multivariate Statistical Methods von Magnus, E.M., Bråthen, E., Sahlstrøm, S., Vogt, G., Færgestad, E.M.

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Sensory and chemical studies of lipid oxidation in raw and heat-treated oat flours von Molteberg, E.L. (MATFORSK-Norweigian Food Research Institute, As, Norway.), Magnus, E.M, Bjorge, J.M, Nilsson, A

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Effect of extrusion cooking on extractable lipids and fatty acid composition in sifted oat flour von Wicklund, T. (Regal Molle avd Moss, Moss, Norway.), Magnus, E.M

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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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Hydrophobic properties of reduced and alkylated acetic acid-soluble glutenins: fractionation by hydrophobic interaction chromatography von Magnus, E.M, Khan, K

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Nitrogen-doped carbon nanofibers on expanded graphite as oxygen reduction electrocatalysts von Buan, Marthe E.M., Muthuswamy, Navaneethan, Walmsley, John C., Chen, De, Rønning, Magnus

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