| Bread properties and crumb structure MG Scanlon, MC Zghal Food research international 34 (10), 841-864, 2001 | 528 | 2001 |
| Rheological properties of milkfat and butter AJ Wright, MG Scanlon, RW Hartel, AG Marangoni Journal of food science 66 (8), 1056-1071, 2001 | 220 | 2001 |
| Cellular structure of bread crumb and its influence on mechanical properties MC Zghal, MG Scanlon, HD Sapirstein Journal of cereal science 36 (2), 167-176, 2002 | 172 | 2002 |
| Sound velocity and attenuation in bubbly gels measured by transmission experiments V Leroy, A Strybulevych, JH Page, MG Scanlon The Journal of the Acoustical Society of America 123 (4), 1931-1940, 2008 | 159 | 2008 |
| Role of gluten and its components in determining durum semolina dough viscoelastic properties NM Edwards, SJ Mulvaney, MG Scanlon, JE Dexter Cereal chemistry 80 (6), 755-763, 2003 | 153 | 2003 |
| The bubble size distribution in wheat flour dough GG Bellido, MG Scanlon, JH Page, B Hallgrimsson Food Research International 39 (10), 1058-1066, 2006 | 150 | 2006 |
| Transmission of ultrasound through a single layer of bubbles V Leroy, A Strybulevych, MG Scanlon, JH Page The European Physical Journal E 29 (1), 123-130, 2009 | 146 | 2009 |
| Relationship of creep‐recovery and dynamic oscillatory measurements to durum wheat physical dough properties NM Edwards, JE Dexter, MG Scanlon, S Cenkowski Cereal Chemistry 76 (5), 638-645, 1999 | 129 | 1999 |
| Effects of flour strength, baking absorption, and processing conditions on the structure and mechanical properties of bread crumb MC Zghal, MG Scanlon, HD Sapirstein Cereal Chemistry 78 (1), 1-7, 2001 | 126 | 2001 |
| Starch participation in durum dough linear viscoelastic properties NM Edwards, JE Dexter, MG Scanlon Cereal Chemistry 79 (6), 850-856, 2002 | 116 | 2002 |
| Prediction of bread crumb density by digital image analysis MC Zghal, MG Scanlon, HD Sapirstein Cereal Chemistry 76 (5), 734-742, 1999 | 109 | 1999 |
| Processing conditions influencing the physical properties of French fried potatoes A Agblor, MG Scanlon Potato research 43, 163-177, 2000 | 99 | 2000 |
| Monitoring dough fermentation using acoustic waves HM Elmehdi, JH Page, MG Scanlon Food and Bioproducts Processing 81 (3), 217-223, 2003 | 92 | 2003 |
| Reduction in lentil cooking time using micronization: comparison of 2 micronization temperatures SD Arntfield, MG Scanlon, LJ Malcolmson, BM Watts, S Cenkowski, ... Journal of Food Science 66 (3), 500-505, 2001 | 89 | 2001 |
| Pulse flour characteristics from a wheat flour miller's perspective: A comprehensive review S Thakur, MG Scanlon, RT Tyler, A Milani, J Paliwal Comprehensive Reviews in Food Science and Food Safety 18 (3), 775-797, 2019 | 86 | 2019 |
| Enhanced lycopene extraction from tomato industrial waste using microemulsion technique: Optimization of enzymatic and ultrasound pre-treatments A Amiri-Rigi, S Abbasi, MG Scanlon Innovative food science & emerging technologies 35, 160-167, 2016 | 84 | 2016 |
| Computerized video image analysis to quantify color of potato chips MG Scanlon, R Roller, G Mazza, MK Pritchard American Potato Journal 71, 717-733, 1994 | 84 | 1994 |
| Effects of micronization pretreatments on the physicochemical properties of navy and black beans (Phaseolus vulgaris L.) G Bellido, SD Arntfield, S Cenkowski, M Scanlon LWT-Food Science and Technology 39 (7), 779-787, 2006 | 82 | 2006 |
| Effect of tempering and end moisture content on the quality of micronized lentils SD Arntfield, MG Scanlon, LJ Malcolmson, B Watts, D Ryland, V Savoie Food Research International 30 (5), 371-380, 1997 | 80 | 1997 |
| Predicting mechanical properties of bread crumb Z Liu, MG Scanlon Food and Bioproducts processing 81 (3), 224-238, 2003 | 78 | 2003 |
