Concepedia

Kari M. Tronsmo

KM

4

Publications

292

Citations

4

H-Index

2002

Active since

Affiliations

University of Reading(Current)

The Research Council of Norway

Kari M. Tronsmo is an author at University of Reading specializing in food quality, rheology, and food engineering.

Top concepts

Food QualityRheologyNutritionEngineeringFood EngineeringAgricultural EconomicsHealthGrain SciencePublic HealthFood Chemistry

Publications per year

2002–2003

4

Publications

4

Comparison of Small and Large Deformation Rheological Properties of Wheat Dough and Gluten

Kari M. Tronsmo, Ellen Merethe Magnus, Pernille Baardseth et al. · Cereal Chemistry · 2003 · 126 citations

Rheological Constitutive Equation, Gluten Quality, Rheological Measurement +15

Wheat protein quality in relation to baking performance evaluated by the Chorleywood bread process and a hearth bread baking test

Kari M. Tronsmo, E.M. Færgestad, J.D. Schofield et al. · Journal of Cereal Science · 2003 · 66 citations

Nutrition, Food Composition, Chorleywood Bread Process +6

A Study of how Size Distribution of Gluten Proteins, Surface Properties of Gluten and Dough Mixing Properties Relate to Baking Properties of Wheat Flours

Kari M. Tronsmo, Ellen Mosleth Færgestad, Å. Longva et al. · Journal of Cereal Science · 2002 · 65 citations

Size Distribution, Food Structure, Food Engineering +3

Relationships Between Gluten Rheological Properties and Hearth Loaf Characteristics

Kari M. Tronsmo, Ellen Merethe Magnus, Ellen Mosleth Færgestad et al. · Cereal Chemistry · 2003 · 35 citations

Food Chemistry, Nutrition, Nitrogen Fertilizer +15

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