N. M. Edwards - Concepedia

Author

N. M. Edwards

Canada Grain Commission

Also Known As

N. M. Edwards, N.M. EDWARDS, N.M. Edwards, Nancy M Edwards, Nancy M. Edwards

Publications

1.3K

Citations

H-Index

Concepts

All Affiliations

Canada Grain Commission University of Manitoba Canadian International Grains Institute Agriculture and Agri-Food Canada Cornell University

About

N. M. Edwards is an author at Canada Grain Commission specializing in engineering, food quality, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	11	11	839
2	Health Sciences	7	7	486
3	Medicine	2	2	134
4	Public Health	1	1	49
5	Biochemistry	1	1	14

N. M. Edwards

Publications

1.2K

Citations

H-Index

Page 1

	Year	Citations
Effects of Flour Particle Size and Starch Damage on Processing and Quality of White Salted Noodles D. W. Hatcher, M. J. Anderson, Richard Desjardins, Cereal Chemistry Food ChemistryWhite Salted NoodlesWork InputEngineeringHealth Sciences	2002	120
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, Food Chemistry Food ChemistryFood PhysicFood StructureAgricultural EconomicsTwo-layer Flat Bread	2007	114
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
Viscoelastic properties of durum wheat and common wheat dough of different strengths N. M. Edwards, Donatella Peressini, J.E. Dexter, Rheologica Acta EngineeringMechanical EngineeringViscoelastic PropertiesRheologyCommon Wheat Dough	2001	100
Relationships between dough strength, polymeric protein quantity and composition for diverse durum wheat genotypes N. M. Edwards, M.C. Gianibelli, T. N. McCaig, Journal of Cereal Science Polymeric Protein QuantityQuantitative GeneticsDough StrengthEngineeringGenetics	2006	99
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
Textural Characteristics of Wholewheat Pasta and Pasta Containing Non‐Starch Polysaccharides N. M. Edwards, Costas G. Βiliaderis, J.E. Dexter Journal of Food Science Food ChemistryPasta FirmnessEngineeringMechanical PropertiesMechanical Engineering	1995	85
Cooked pasta texture : comparison of dynamic viscoelastic properties to instrumental assessment of firmness N. M. Edwards, Marta S. Izydorczyk, J.E. Dexter, Europe PMC (PubMed Central) EngineeringMechanicsDynamic Viscoelastic PropertiesMechanical EngineeringFood Structure	1993	82
Stress–Relaxation Properties of Mixograph Semolina–Water Doughs from Durum Wheat Cultivars of Variable Strength in Relation to Mixing Characteristics, Bread- and Pasta-making Performance V. K. Rao, Steven J. Mulvaney, J. E. Dexter, Journal of Cereal Science Stress–relaxation PropertiesDurum Wheat CultivarsVariable StrengthGrain Quality	2001	73

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