H. D. Sapirstein - Concepedia

Concepedia

Author

H. D. Sapirstein

University of Manitoba ORCID

Also Known As

H. D. Sapirstein, H. Sapirstein, H.D Sapirstein, H.D. Sapirstein, Harry D Sapirstein, Harry D. Sapirstein, Harry Sapirstein

60

Publications

2.8K

Citations

26

H-Index

98

Concepts

All Affiliations

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

HD

About

H. D. Sapirstein is an author at University of Manitoba specializing in engineering, agricultural economics, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	19	26	1.4K
2	Health Sciences	7	7	324
3	Medicine	7	7	406
4	Natural Sciences	2	2	167
5	Education	1	1	10

H. D. Sapirstein

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44

Publications

2.8K

Citations

26

H-Index

	Year	Citations
Phenolic Content and Antioxidant Activity of Pearled Wheat and Roller‐Milled Fractions Trust Beta, Shin Nam, J.E. Dexter, Cereal Chemistry Food ChemistryNutritionWheat FractionsWheat Bran FractionsFood Bioactive Compound	2005	452
Genotype and Environmental Variation in Phenolic Content, Phenolic Acid Composition, and Antioxidant Activity of Hard Spring Wheat Archie Mpofu, H. D. Sapirstein, Trust Beta Journal of Agricultural and Food Chemistry Food ChemistryNutritionFood Bioactive CompoundBotanyPhenolic Acid Composition	2006	311
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
Evolutionary origin of the segmental duplication encompassing the wheat GLU-B1 locus encoding the overexpressed Bx7 (Bx7OE) high molecular weight glutenin subunit Raja Ragupathy, Hamid Naeem, Elsa Reimer, Theoretical and Applied Genetics BiologySegmental DuplicationPlant GeneticsNatural SciencesGenetics	2007	129
Intercultivar Variation in the Quantity of Monomeric Proteins, Soluble and Insoluble Glutenin, and Residue Protein in Wheat Flour and Relationships to Breadmaking Quality H. D. Sapirstein, Bin Xiao Fu Cereal Chemistry NutritionEngineeringFood AnalysisFood BiophysicsAgricultural Economics	1998	113
Discrimination of wheat class and variety by digital image analysis of whole grain samples Michael R. Neuman, H. D. Sapirstein, E. Shwedyk, Journal of Cereal Science Precision AgricultureEngineeringSustainable AgricultureAgricultural EconomicsCrop Protection	1987	109
An instrumental system for cereal grain classification using digital image analysis H. D. Sapirstein, Michael R. Neuman, Evan Wright, Journal of Cereal Science Agricultural EngineeringPrecision AgricultureEngineeringSustainable AgricultureAgricultural Economics	1987	96
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
Durum wheat breadmaking quality: Effects of gluten strength, protein composition, semolina particle size and fermentation time H. D. Sapirstein, P. David, K.R. Preston, Journal of Cereal Science Food ChemistryFermentation TimeCrop QualitySustainable AgricultureAgricultural Economics	2006	93
Prediction of Bread Crumb Density by Digital Image Analysis M. C. Zghal, Martin G. Scanlon, H. D. Sapirstein Cereal Chemistry Digital Image AnalysisPrecision AgricultureImage AnalysisCrumb DensityEngineering	1999	89

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