G.G. Bellido

The bubble size distribution in wheat flour dough

G.G. Bellido, Martin G. Scanlon, J. H. Page et al. · Food Research International · 2006 · 129 citations

Rheology, Bubble Dynamic, Wheat Flour +1

Anthocyanin Composition and Oxygen Radical Scavenging Capacity (ORAC) of Milled and Pearled Purple, Black, and Common Barley

G.G. Bellido, Trust Beta · Journal of Agricultural and Food Chemistry · 2009 · 109 citations

Food Chemistry, Nutrition, Polyphenolics +13

Effects of micronization pretreatments on the physicochemical properties of navy and black beans (Phaseolus vulgaris L.)

G.G. Bellido, Susan D. Arntfield, Stefan Cenkowski et al. · LWT · 2005 · 69 citations

Micronization Pretreatments, Bioenergy, Engineering +7

Asian noodles: Revisiting Peleg’s analysis for presenting stress relaxation data in soft solid foods

G.G. Bellido, D. W. Hatcher · Journal of Food Engineering · 2008 · 67 citations

Nutrition, Soft Solid Foods, Food Physic +7

Measurement of dough specific volume in chemically leavened dough systems

G.G. Bellido, Martin G. Scanlon, J. H. Page · Journal of Cereal Science · 2008 · 39 citations

Dough Specific Volume, Measurement