Martin G. Scanlon - Concepedia

Author

Martin G. Scanlon

Also Known As

Andrew Ross, 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

213

Publications

5.2K

Citations

H-Index

146

Concepts

All Affiliations

University of Manitoba University of Saskatchewan Agriculture and Agri-Food Canada Canada Grain Commission

About

Martin G. Scanlon is an author at University of Manitoba specializing in engineering, food engineering, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	30	66	2.6K
2	Health Sciences	22	36	1.4K
3	Medicine	12	15	541
4	Natural Sciences	2	2	36
5	Law	1	1	24

Martin G. Scanlon

115

Publications

4.6K

Citations

H-Index

Page 1

	Year	Citations
Bread properties and crumb structure Martin G. Scanlon, M. C. Zghal Food Research International Bread PropertiesGrain QualityFood Structure	2001	373
Rheological Properties of Milkfat and Butter Amanda J. Wright, Martin G. Scanlon, Richard W. Hartel, Journal of Food Science Materials ScienceRheological MeasurementEngineeringMechanical PropertiesButter Rheology	2001	203
Cellular Structure of Bread Crumb and its Influence on Mechanical Properties M. C. Zghal, Martin G. Scanlon, H. D. Sapirstein Journal of Cereal Science Pattern FormationEngineeringMechanical PropertiesMechanicsMechanical Engineering	2002	141
The bubble size distribution in wheat flour dough G.G. Bellido, Martin G. Scanlon, J. H. Page, Food Research International RheologyBubble DynamicWheat FlourGrain Quality	2006	129
Transmission of ultrasound through a single layer of bubbles Valentin Leroy, Anatoliy Strybulevych, Martin G. Scanlon, The European Physical Journal E Medical UltrasoundEngineeringPower UltrasoundUltrasound Contrast AgentsUltrasound	2009	118
Sound velocity and attenuation in bubbly gels measured by transmission experiments Valentin Leroy, Anatoliy Strybulevych, J. H. Page, The Journal of the Acoustical Society of America	2008	117
Role of Gluten and Its Components in Determining Durum Semolina Dough Viscoelastic Properties N. M. Edwards, Steven J. Mulvaney, Martin G. Scanlon, Cereal Chemistry Food ChemistryAdded GlutenGlycobiologyCrop ScienceAbstract Gluten	2003	110
Relationship of Creep‐Recovery and Dynamic Oscillatory Measurements to Durum Wheat Physical Dough Properties N. M. Edwards, J. E. Dexter, Martin G. Scanlon, Cereal Chemistry EngineeringMechanicsMechanical EngineeringFood StructureCrop Science	1999	109
Effects of Flour Strength, Baking Absorption, and Processing Conditions on the Structure and Mechanical Properties of Bread Crumb M. C. Zghal, Martin G. Scanlon, H. D. Sapirstein Cereal Chemistry EngineeringTensile StrengthVisual TextureFood PhysicMechanical Engineering	2001	95
Starch Participation in Durum Dough Linear Viscoelastic Properties N. M. Edwards, J.E. Dexter, Martin G. Scanlon Cereal Chemistry Materials ScienceRheological MeasurementLinear ViscoelasticityEngineeringMechanical Properties	2002	93

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