Brenda Bell - Concepedia

Author

Brenda Bell

Herman Miller (United States)

Also Known As

B Bell, B. BELL, B. M. Bell, B.M. Bell, Brenda Bell, Brenda M. Bell, Brian D. Bell

Publications

228

Citations

H-Index

Concepts

All Affiliations

Herman Miller (United States)

About

Brenda Bell is an author at Herman Miller (United States) specializing in health sciences, nutrition, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	7	7	169
2	Engineering	4	4	103
3	Education	1	1	42
4	Humanities	1	1	42
5	Language Studies	1	1	42

Brenda Bell

Publications

211

Citations

H-Index

Page 1

	Year	Citations
The contribution of Julius Caesar to the Vocabulary of Ethnography Brenda Bell Literary HistoryHumanitiesHistorical MethodologyEthnohistoryEducation	1995	42
Lipid compositions, baking qualities and other characteristics of wheat varieties grown in the U.K. Brenda Bell, David Daniels, Tom Fearn, Journal of Cereal Science Food ChemistryNutritionLipid AnalysisWheat VarietiesEngineering	1987	34
The composition, rheological properties and breadmaking behaviour of stored flours Brenda Bell, N. H. Chamberlain, Tony Collins, Journal of the Science of Food and Agriculture Food ChemistryNutritionEngineeringIn Vitro FermentationFatty Acids	1979	32
Physical aspects of the improvement of dough by fat Brenda Bell, David Daniels, N. Fisher Food Chemistry NutritionBody CompositionPhysical AspectsFood PhysicFood Biophysics	1977	25
A rapid method of dietary fibre estimation in wheat products Brenda Bell Journal of the Science of Food and Agriculture Food ChemistryNutritionDietary FiberDietary Fibre EstimationFood Composition	1985	25
The lipids of wheat III.—Further studies of the lipids of flours from single wheat varieties of widely varying baking quality N. Fisher, Brenda Bell, Christine E. B. Rawlings, Journal of the Science of Food and Agriculture Lipid AnalysisEngineeringSingle Wheat VarietiesFood AnalysisAgricultural Economics	1966	24
The effects of pure saturated and unsaturated fatty acids bon breadmaking and on lipid binding, using chorleywood bread process doughs containing a ‘model fat’ Brenda Bell, David Daniels, N. Fisher Journal of the Science of Food and Agriculture Food ChemistryNutritionLipid AnalysisBiochemistryChorleywood Bread Process	1979	16
The binding of model shortenings during mixing of mechanically developed bread doughs from fresh and stored flours Brenda Bell, N. Fisher Journal of the American Oil Chemists Society Lipid AnalysisNutritionEngineeringFood AnalysisMechanical Engineering	1977	13

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