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Research Output 1997 2020

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Chapter
2013
1 Citation (Scopus)

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

Teaching
decision making
academic career
teaching research
university teacher
2012
15 Citations (Scopus)

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

Rheology
Bread
rheology
aeration
dough
7 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

Breadmaking
Flour
flour
breadmaking
Innovation
2008
1 Citation (Scopus)

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

biscuits
aeration
dough
Gases
Degassing
29 Citations (Scopus)

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

18 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

oat bran
Bread
Dietary Fiber
bran
wheat bran
3 Citations (Scopus)

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

Degassing
dough
Gases
gases
Atmospheric Pressure
9 Citations (Scopus)

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

bread dough
Bread
Dietary Fiber
wheat bran
Particle Size
5 Citations (Scopus)

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

mixers
Bread
bran
Flour
dough
2 Citations (Scopus)

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

bread dough
Bread
Vacuum
Atmosphere
breads
1 Citation (Scopus)

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

Water management
Energy management
Water
energy
Processing
2007
11 Citations (Scopus)

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

Feedstocks
Industry
Raw materials
Hardness
2003
32 Citations (Scopus)

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