19972020

Research output per year

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Fingerprint The Fingerprint is created by mining the titles and abstracts of the person's research outputs and projects/funding awards to create an index of weighted terms from discipline-specific thesauri.

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Projects

  • Research Output

    Changes in protein structural characteristics upon processing of gluten-free millet pasta

    Tyl, C., Marti, A. & Ismail, B. P., Oct 15 2020, In : Food Chemistry. 327, 127052.

    Research output: Contribution to journalArticle

  • 6 Scopus citations

    Cooking quality, digestibility, and sensory properties of proso millet pasta as impacted by amylose content and prolamin profile

    Cordelino, I. G., Tyl, C., Inamdar, L., Vickers, Z., Marti, A. & Ismail, B. P., Jan 2019, In : LWT. 99, p. 1-7 7 p.

    Research output: Contribution to journalArticle

  • 4 Scopus citations

    Evaluation of dough conditioners and bran refinement on functional properties of intermediate wheatgrass (Thinopyrum intermedium)

    Banjade, J. D., Gajadeera, C., Tyl, C. E., Ismail, B. P. & Schoenfuss, T. C., Mar 2019, In : Journal of Cereal Science. 86, p. 26-32 7 p.

    Research output: Contribution to journalArticle

  • 5 Scopus citations

    Chemical characterization, functionality, and baking quality of intermediate wheatgrass (Thinopyrum intermedium)

    Rahardjo, C. P., Gajadeera, C. S., Simsek, S., Annor, G., Schoenfuss, T. C., Marti, A. & Ismail, B. P., Sep 2018, In : Journal of Cereal Science. 83, p. 266-274 9 p.

    Research output: Contribution to journalArticle

  • 8 Scopus citations