Relationship between nitrogen functionality and wheat flour dough rheology: Extensional and shear approaches von Trevisan, Susane, Salimi Khorshidi, Ali, Scanlon, Martin G.

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Incorporation of intermediate wheatgrass (Thinopyrum intermedium) into bread wheat doughs: Effects on pasting and rheological properties von Trevisan, Susane, Koksel, Filiz, Cetiner, Buket, Shamanin, Vladimir P., Pototskaya, Inna V., Ozdemir, Bayram, Morgounov, Alexey I., Koksel, Hamit

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Asparagine and dough quality: Gluten strength relationships in hard red spring wheat von Trevisan, Susane, Salimi Khorshidi, Ali, Sopiwnyk, Elaine, Xie, Yi, Zhou, Zhaoxian, House, James D., Scanlon, Martin G.

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Asparagine and dough quality: Gluten strength factors in hard red spring wheat von Trevisan, Susane, Khorshidi, Ali Salimi, Sopiwnyk, Elaine, Xie, Yi, Zhou, Zhaoxian, House, James D., Scanlon, Martin G.

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Clarification and concentration of oligosaccharides from artichoke extract by a sequential process with microfiltration and nanofiltration membranes von Machado, Mariana T.C., Trevisan, Susane, Pimentel-Souza, Jane D.R., Pastore, Glaucia M., Hubinger, Miriam D.

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