• 2037 Citations
  • 26 h-Index
19972020

Research output per year

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Research Output

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2019

Challenges and constraints in analysis of oligosaccharides and other fibre components

Alyassin, M. & Campbell, G., 11 Nov 2019, The value of fibre: Engaging the second brain for animal nutrition. Gonzales-Ortiz, G., Bedford, M. R., Bach Knudsen, K. E., Courtin, C. M. & Classen, H. L. (eds.). Wageningen Academic Publishers, p. 257-277 21 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

2013

The Single Most Consquential Thing We Do in Universities: A Case Study in Teaching Assessment to New Academics

Campbell, G., Mar 2013, Cases on Quality Teaching Practices in Higher Education. Salter, D. J. (ed.). IGI Global Publishing, p. 304-329 26 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

1 Citation (Scopus)
2012

Bread aeration and dough rheology: An introduction

Campbell, G. M. & Martin, P. J., 25 Apr 2012, Breadmaking: Improving quality. Cauvain, S. (ed.). Second Edition ed. Elsevier Inc., p. 299-336 38 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

17 Citations (Scopus)

Milling and flour quality

Campbell, G. M., Webb, C., Owens, G. W. & Scanlon, M. G., 25 Apr 2012, Breadmaking: Improving quality. Cauvain, S. (ed.). 2nd ed. Elsevier Inc., p. 188-215 28 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

8 Citations (Scopus)
2008

Aeration of Biscuit Doughs During Mixing

Brijwani, K., Campbell, G. M. & Cicerelli, L., 1 Jan 2008, Bubbles in Food 2: Novelty, Health and Luxury. Campbell, G. M., Scanlon, M. G. & Pyle, D. L. (eds.). St. Paul's, U.S.A: Elsevier, p. 389-402 14 p. (American Association of Cereal Chemists International).

Research output: Chapter in Book/Report/Conference proceedingChapter

A Whole Crop Biorefinery System: A Closed System for the Manufacture of Non-food Products from Cereals

Koutinas, A. A., Wang, R., Campbell, G. M. & Webb, C., 30 Jan 2008, Biorefineries-Industrial Processes and Products: Status Quo and Future Directions. Kamm, B., Gruber, P. R. & Kamm, M. (eds.). Wiley - VCH Verlag GmbH & CO. KGaA, Vol. 1. p. 165-191 27 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

29 Citations (Scopus)

Bran in Bread: Effects of Particle Size and Level of Wheat and Oat Bran on Mixing, Proving and Baking

Campbell, G. M., Ross, M. & Motoi, L., 2008, Bubbles in Food 2: Novelty, Health and Luxury. Campbell, G. M., Scanlon, M. G. & Pyle, D. L. (eds.). St. Paul, U.S.A: Elsevier, p. 337-354 18 p. (American Association of Cereal Chemists International).

Research output: Chapter in Book/Report/Conference proceedingChapter

Degassing of Dough Pieces During Sheeting

Leong, S. S. J. & Campbell, G. M., 2008, Bubbles in Food 2: Novelty, Health and Luxury. Campbell, G. M., Scanlon, M. G. & Pyle, D. L. (eds.). St Paul's, U.S.A: Elsevier, p. 207-216 10 p. (American Association of Cereal Chemists International).

Research output: Chapter in Book/Report/Conference proceedingChapter

Effect of Wheat Bran Particle Size on Aeration of Bread Dough During Mixing

Campbell, G. M., Koh, K. C., Keung, Y. M. & Morgenstern, M. P., 1 Jan 2008, Bubbles in Food 2: Novelty, Health and Luxury. Campbell, G. M., Scanlon, M. G. & Pyle, D. L. (eds.). St Paul's, U.S.A: Elsevier, p. 355-368 14 p. (American Association of Cereal Chemists International).

Research output: Chapter in Book/Report/Conference proceedingChapter

Expansion Capacity of Bran-Enriched Doughs in Different Scales of Laboratory Mixers

Campbell, G. M., Ross, M. & Motoi, L., 1 Jan 2008, Bubbles in Food 2: Novelty, Health and Luxury. Campbell, G. M., Scanlon, M. G. & Pyle, D. L. (eds.). St. Paul, U.S.A.: Elsevier, p. 323-336 14 p. (American Association of Cereal Chemists International).

Research output: Chapter in Book/Report/Conference proceedingChapter

Mixing Bread Doughs Under Highly Soluble Gas Atmospheres and the Effects on Bread Crumb Texture: Experimental Results and Theoretical Interpretation

Martin, P. J., Tassell, A., Wiktorowicz, R., Morrant, C. J. & Campbell, G. M., 2008, Bubbles in Food 2: Novelty, Health and Luxury. Campbell, G. M., Scanlon, M. G. & Pyle, D. L. (eds.). St Paul's, U.S.A: Elsevier, p. 197-206 10 p. (American Association of Cereal Chemists International).

Research output: Chapter in Book/Report/Conference proceedingChapter

Water and energy management in cereals processing

Campbell, G. & Mateos-Salvador, F., 30 Jun 2008, Handbook of Water and Energy Management in Food Processing. Klemes, J., Smith, R. & Kim, J-K. (eds.). 1st ed. Woodhead Publishing, p. 842-862 21 p. (Woodhead Publishing Series in Food Science, Technology and Nutrition).

Research output: Chapter in Book/Report/Conference proceedingChapter

1 Citation (Scopus)
2007

Roller Milling of Wheat

Campbell, G. M., 2 Oct 2007, Particle Breakage. Salman, A. & Ghadiri, M. (eds.). Elsevier, p. 383-419 37 p. (Handbook of Powder Technology; vol. 12).

Research output: Chapter in Book/Report/Conference proceedingChapter

12 Citations (Scopus)
2003

Bread aeration

Campbell, G. M., Aug 2003, Bread Making: Improving Quality. Cauvain, S. P. (ed.). 1st ed. Elsevier Inc., p. 352-374 23 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

33 Citations (Scopus)