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Journal of Food Science|December 16, 2016
The Effects of Egg and Diacetyl Tartaric Acid Esters of Monoglycerides Addition on Storage Stability, Texture, and Sensory Properties of Gluten-Free Sorghum BreadMagali Bize, Brennan M Smith, Fadi M Aramouni, et al.Journal of Food Science|November 14, 2019
Factors Influencing Zein-Whole Sorghum Flour Dough Formation and Bread QualityPervin Ari Akin, Scott R Bean, Brennan M Smith, et al.Food Chemistry|November 18, 2017
Enhanced functionality of pea-rice protein isolate blends through direct steam injection processingEwa Pietrysiak, Denise M Smith, Brennan M Smith, et al.International Journal of Biological Macromolecules|May 11, 2018
Characterization of rheological and structural properties of a gum from Balangu seedsMohammad Salehi, Mehdi Tabarsa, Milad Amraie, et al.Journal of Food Science|February 3, 2017
Effect of Salt and Ethanol Addition on Zein-Starch Dough and Bread QualityBrennan M Smith, Scott R Bean, Gordon Selling, et al.Food Chemistry|November 12, 2013
Role of non-covalent interactions in the production of visco-elastic material from zeinBrennan M Smith, Scott R Bean, Gordon Selling, et al.Journal of Food Science|July 18, 2019
Reducing Visual Differences in Whole Grain Bread Prepared with Hard Red and Hard White Wheat: Application for Sensory StudiesBrennan M Smith, Samantha A Ramsay, Annie Roe, et al.Journal of Agricultural and Food Chemistry|June 19, 2010
Composition and molecular weight distribution of carob germ protein fractionsBrennan M Smith, Scott R Bean, Tilman J Schober, et al.Pageof 1