Concepedia

E.M. Magnus

EM

9

Publications

465

Citations

9

H-Index

1996

Active since

Affiliations

The Research Council of Norway(Current)

University of Reading

E.M. Magnus is an author at The Research Council of Norway specializing in agricultural economics, food engineering, and food quality.

Top concepts

NutritionFood QualityFood EngineeringAgricultural EconomicsHealthFood ChemistryGrain ScienceLipid ChemistrySeed ProcessingEngineering

Publications per year

1996–2003

9

Publications

9

Sensory and chemical studies of lipid oxidation in raw and heat-treated oat flours

Eldrid Lein Molteberg, E.M. Magnus, J.M. Bjorge et al. · 1996 · 91 citations

Food Chemistry, Nutrition, Lipid Analysis +14

Effects of Cultivar and Temperature During Grain Filling on Wheat Protein Content, Composition, and Dough Mixing Properties

A.K. Uhlen, R. Hafskjold, A.‐H. Kalhovd et al. · Cereal Chemistry · 1998 · 72 citations

Engineering, Wheat Protein Content, Agricultural Economics +17

Interrelationships of Protein Composition, Protein Level, Baking Process and the Characteristics of Hearth Bread and Pan Bread

E.M. Færgestad, Eldrid Lein Molteberg, E.M. Magnus · Journal of Cereal Science · 2000 · 69 citations

Nutrition, Food Composition, Hearth Bread +5

Wheat protein quality in relation to baking performance evaluated by the Chorleywood bread process and a hearth bread baking test

Kari M. Tronsmo, E.M. Færgestad, J.D. Schofield et al. · Journal of Cereal Science · 2003 · 66 citations

Nutrition, Food Composition, Chorleywood Bread Process +6

A Study of how Size Distribution of Gluten Proteins, Surface Properties of Gluten and Dough Mixing Properties Relate to Baking Properties of Wheat Flours

Kari M. Tronsmo, Ellen Mosleth Færgestad, Å. Longva et al. · Journal of Cereal Science · 2002 · 65 citations

Size Distribution, Food Structure, Food Engineering +3

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