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Martin G. Scanlon

Observed names: M G Scanlon, M. G. SCANLON, M. G. Scanlon, M. Scanlon, M.G Scanlon, M.G. SCANLON, M.G. Scanlon, Martin G. Scanlon, Martin G Scanlon, Martin Scanlon, Scanlon, Martin G.
Observed institutions: Centre National de la Recherche Scientifique, University of Leeds, Laboratoire Matière et Systèmes Complexes, Université Paris Diderot, Canada Grain Commission, University of Manitoba, University of Aveiro
ORCID: 0000-0001-8600-6814
Observed ORCID: 0000-0001-8600-6814
OpenAlex ID: A5032461083
Bread properties and crumb structure
2001 · M.G. Scanlon, M.C. Zghal · Food Research International · 388
Rheological Properties of Milkfat and Butter
2001 · A.J. Wright, M.G. Scanlon, et al. · Journal of Food Science · 209
Cellular Structure of Bread Crumb and its Influence on Mechanical Properties
2002 · M.C. Zghal, M.G. Scanlon, et al. · Journal of Cereal Science · 143
The bubble size distribution in wheat flour dough
2006 · Guillermo G. Bellido, Martin G. Scanlon, et al. · Food Research International · 132
Sound velocity and attenuation in bubbly gels measured by transmission experiments
2008 · Valentin Leroy, Anatoliy Strybulevych, et al. · The Journal of the Acoustical Society of America · 126
Transmission of ultrasound through a single layer of bubbles
2009 · V. Leroy, A. Strybulevych, et al. · The European Physical Journal E · 125
Role of Gluten and Its Components in Determining Durum Semolina Dough Viscoelastic Properties
2003 · N. M. Edwards, S. J. Mulvaney, et al. · Cereal Chemistry · 112
Relationship of Creep‐Recovery and Dynamic Oscillatory Measurements to Durum Wheat Physical Dough Properties
1999 · N. M. Edwards, J. E. Dexter, et al. · Cereal Chemistry · 111
Pulse Flour Characteristics from a Wheat Flour Miller's Perspective: A Comprehensive Review
2019 · S. Thakur, M. G. Scanlon, et al. · Comprehensive Reviews in Food Science and Food Safety · 100
Effects of Flour Strength, Baking Absorption, and Processing Conditions on the Structure and Mechanical Properties of Bread Crumb
2001 · M. C. Zghal, M. G. Scanlon, et al. · Cereal Chemistry · 98
Starch Participation in Durum Dough Linear Viscoelastic Properties
2002 · N. M. Edwards, J. E. Dexter, et al. · Cereal Chemistry · 96
Prediction of Bread Crumb Density by Digital Image Analysis
1999 · M. C. Zghal, M. G. Scanlon, et al. · Cereal Chemistry · 90
Enhanced lycopene extraction from tomato industrial waste using microemulsion technique: Optimization of enzymatic and ultrasound pre-treatments
2016 · Atefeh Amiri-Rigi, Soleiman Abbasi, et al. · Innovative Food Science & Emerging Technologies · 84
Bubbles in Food 2: Novelty, Health and Luxury
2008 · Grant M. Campbell, Martin G. Scanlon, et al. · University of Huddersfield Repository (University of Huddersfield) · 74
Effects of micronization pretreatments on the physicochemical properties of navy and black beans (Phaseolus vulgaris L.)
2005 · G. Bellido, S.D. Arntfield, et al. · LWT · 73
Application of Supercritical Fluid Extraction (SFE) of Tocopherols and Carotenoids (Hydrophobic Antioxidants) Compared to Non-SFE Methods
2022 · Nazanin Vafaei, Curtis B. Rempel, et al. · AppliedChem · 72
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Computerized video image analysis to quantify color of potato chips
1994 · M. G. Scanlon, R. Roller, et al. · American Journal of Potato Research · 72
Modeling the viscoelastic behavior of wheat flour dough prepared from a wide range of formulations
2019 · Xinyang Sun, Filiz Koksel, et al. · Food Hydrocolloids · 70
Monitoring Dough Fermentation Using Acoustic Waves
2003 · H.M. Elmehdi, J.H. Page, et al. · Food and Bioproducts Processing · 69
The chemistry of bread making: The role of salt to ensure optimal functionality of its constituents
2016 · N. A. Avramenko, R. T. Tyler, et al. · Food Reviews International · 68
Reduction in Lentil Cooking Time Using Micronization: Comparison of 2 Micronization Temperatures
2001 · S.D. Arntfield, M.G. Scanlon, et al. · Journal of Food Science · 64
Effect of tempering and end moisture content on the quality of micronized lentils
1997 · S.D Arntfield, M.G Scanlon, et al. · Food Research International · 63
Development of emulsifying property in Persian gum using octenyl succinic anhydride (OSA)
2016 · S. Mohammadi, S. Abbasi, et al. · International Journal of Biological Macromolecules · 59
Ultrasonic Investigation of the Effect of Mixing Under Reduced Pressure on the Mechanical Properties of Bread Dough
2004 · H. M. Elmehdi, J. H. Page, et al. · Cereal Chemistry · 59
Effects of pretreatments on physicochemical and structural properties of proteins isolated from canola seeds after oil extraction by supercritical-CO2 process
2020 · Xiaoyu Li, John Shi, et al. · LWT · 53
Works count: 220
Citation count: 5,443
H-index: 40
I10-index: 136
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