Martin G Scanlon
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Explore the profile of Martin G Scanlon including associated specialties, affiliations and a list of published articles.
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20
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32
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Recent Articles
1.
Fadairo O, Nandasiri R, Nguyen T, Eskin N, Aluko R, Scanlon M
Antioxidants (Basel)
. 2022 Dec;
11(12).
PMID: 36552619
This study investigated the efficacy of roasting pre-treatment by air frying to enhance the extraction and recovery of the predominant sinapic acid derivatives (SADs) from roasted canola meal and the...
2.
Trevisan S, Salimi Khorshidi A, Scanlon M
Food Res Int
. 2022 Dec;
162(Pt B):112049.
PMID: 36461313
Nitrogen supplied to wheat crops to increase grain productivity is being scrutinized because of its role in greenhouse gas emissions. Nitrogen affects food quality as well as food security because...
3.
Abbasi S, Scanlon M
Crit Rev Food Sci Nutr
. 2022 May;
63(30):10461-10482.
PMID: 35608028
Microemulsions, as isotropic, transparent, nano size (<100 nm), and thermodynamically stable dispersions, are potentially capable of being used in food formulations, functional foods, pharmaceuticals, and in many other fields for...
4.
Maya L, Scanlon M
Curr Res Food Sci
. 2020 Dec;
3:296-303.
PMID: 33336191
The thermodynamic properties of bioactive peptides provide insights into their functional behavior and their biological efficacy. We conducted precise analyses of the density, the ultrasonic velocity and the relative attenuation...
5.
Malunga L, Ames N, Salimi Khorshidi A, Thandapilly S, Yan W, Dyck A, et al.
Food Chem
. 2020 Nov;
344:128630.
PMID: 33223298
The need to produce wheat with low asparagine concentration is of great importance as a measure to mitigate acrylamide concentration in wheat-based products. The association of asparagine concentration in Canadian...
6.
Avramenko N, Hopkins E, Hucl P, Scanlon M, Nickerson M
J Texture Stud
. 2020 Apr;
51(5):766-778.
PMID: 32304230
In bread, NaCl plays a number of roles including improving flavor, functionality, dough handling, and prevention of sticky dough. Its reduction can create significant processing challenges. As such, the dough...
7.
Avramenko N, Hopkins E, Hucl P, Scanlon M, Nickerson M
Food Chem
. 2020 Mar;
320:126615.
PMID: 32203834
The influence of select salts from the lyotropic series (NHCl, KCl, NaCl, MgCl, CaCl, and MgSO) on the rheology and stickiness of dough prepared from a strong (Pembina) and a...
8.
Sun X, Scanlon M, Guillermic R, Belev G, Webb M, Aritan S, et al.
Food Res Int
. 2020 Mar;
130:108919.
PMID: 32156367
Globally, the bakery industry has a target of reducing sodium content in bread products. However, removing salt results in changes in the quality of bread through effects on dough's gas...
9.
Vafaei N, Eskin M, Rempel C, Jones P, Scanlon M
Appl Biochem Biotechnol
. 2020 Jan;
191(3):905-920.
PMID: 31919758
The time course study of high monoester mixtures from soybean oil (HMMS) synthesis, as healthier alternatives to trans food products, in a supercritical CO (SCCO) medium with and without enzyme,...
10.
Jansens K, Brijs K, Stetefeld J, Delcour J, Scanlon M
ACS Omega
. 2019 Aug;
2(8):4612-4620.
PMID: 31457750
Thermal processing conditions, pH, and salt content affect the formation of egg white ovalbumin amyloid, which was investigated using high-precision measurements of ultrasonic velocity and attenuation. These were related to...