N. M. Edwards

Effects of Flour Particle Size and Starch Damage on Processing and Quality of White Salted Noodles

D. W. Hatcher, M. J. Anderson, Richard Desjardins et al. · Cereal Chemistry · 2002 · 120 citations

Food Chemistry, White Salted Noodles, Work Input +14

Physicochemical properties of hull-less barley fibre-rich fractions varying in particle size and their potential as functional ingredients in two-layer flat bread

Marta S. Izydorczyk, Tricia Chornick, F.G. Paulley et al. · Food Chemistry · 2007 · 114 citations

Food Chemistry, Food Physic, Food Structure +6

Role of Gluten and Its Components in Determining Durum Semolina Dough Viscoelastic Properties

N. M. Edwards, Steven J. Mulvaney, Martin G. Scanlon et al. · Cereal Chemistry · 2003 · 110 citations

Food Chemistry, Added Gluten, Glycobiology +6

Relationship of Creep‐Recovery and Dynamic Oscillatory Measurements to Durum Wheat Physical Dough Properties

N. M. Edwards, J. E. Dexter, Martin G. Scanlon et al. · Cereal Chemistry · 1999 · 109 citations

Engineering, Mechanics, Mechanical Engineering +15

Viscoelastic properties of durum wheat and common wheat dough of different strengths

N. M. Edwards, Donatella Peressini, J.E. Dexter et al. · Rheologica Acta · 2001 · 100 citations

Engineering, Mechanical Engineering, Viscoelastic Properties +4