Concepedia

ANTON L. SCHORNO

AL

3

Publications

186

Citations

3

H-Index

2002

Active since

Affiliations

North Dakota State University(Current)

ANTON L. SCHORNO is an author at North Dakota State University specializing in food quality, health sciences, and food chemistry.

Top concepts

HealthFood QualityFood ChemistryNutritionEngineeringFood ProcessingSeed ProcessingFood EngineeringAnalytical ChemistryAgricultural Economics

Publications per year

2002–2019

3

Publications

3

Physical and Cooking Quality of Spaghetti Made from Whole Wheat Durum

Frank A. Manthey, ANTON L. SCHORNO · Cereal Chemistry · 2002 · 155 citations

Cooking Quality, Whole Wheat, Mechanical Strength +6

EFFECT OF PARTICLE SIZE AND SAMPLE SIZE ON LIPID STABILITY OF MILLED FLAXSEED (<i>Linum usitatissimum</i>L.)

ANTON L. SCHORNO, Frank A. Manthey, Clifford Hall · Journal of Food Processing and Preservation · 2009 · 18 citations

Food Chemistry, Lipid Analysis, Engineering +11

Characterization of nutritional and functional properties of “Blanco Sinaloa” chickpea (Cicer arietinum L.) variety, and study of the rheological behavior of hummus pastes

Alma H. Martínez-Preciado, J. A. Ponce-Simental, ANTON L. SCHORNO et al. · Journal of Food Science and Technology · 2019 · 13 citations · Full text

Food Chemistry, Nutrition, Functional Properties +7

Rows per page

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