Susane Trevisan

Publications

JOURNAL ARTICLES

  1. Trevisan, S., Koksel, F., Cetiner, B., Shamanin, V.P., Pototskaya, I.V., Ozdemir, B., Morgounov, A.I., Koksel, H., 2024. Incorporation of intermediate wheatgrass ( Thinopyrum intermedium ) into bread wheat doughs: Effects on pasting and rheological properties.Cereal Chem 101, 871–883.

  2. Trevisan, S., Khorshidi, A.S., Sopiwnyk, E., Xie, Y., Zhou, Z., House, J.D., Scanlon, M.G., 2023. Asparagine and dough quality: Gluten strength factors in hard red spring wheat. Cereal Chem 100, 213–224.

  3. Trevisan, Susane, Salimi Khorshidi, A., Sopiwnyk, E., Xie, Y., Zhou, Z., House, J.D., Scanlon, M.G., 2023. Asparagine and dough quality: Gluten strength relationships in hard red spring wheat. Cereal Chem 100, 225–235.

  4. Trevisan, S., Salimi Khorshidi, A., Scanlon, M.G., 2022. Relationship between nitrogen functionality and wheat flour dough rheology: Extensional and shear approaches. Food Research International 162, 112049.

  5. Machado, M.T.C., Trevisan, S., Pimentel-Souza, J.D.R., Pastore, G.M., Hubinger, M.D., 2016. Clarification and concentration of oligosaccharides from artichoke extract by a sequential process with microfiltration and nanofiltration membranes. Journal of Food Engineering 180, 120–128.

PRESENTATIONS

  1. “Extruded pulse flours as sustainable value-added ingredients for new food product development opportunities”. Poster presentation at Manitoba Sustainable Protein Research Symposium, held on June 20th, 2023.

  2. “A low-intensity ultrasound study of the relationship between dough rheological properties and wheat free asparagine concentration”. Poster presentation at Food Physics 2022 Conference, held on February 1st and 2nd, 2022.

  3. “Relationship between free asparagine concentration and dough quality in Canadian hard red spring wheat”. Poster presentation at Manitoba Agronomists’ Conference, held on December 15th and 16th, 2021.

  4. “The relationship between wheat free asparagine content and gluten strength”. Technical presentation at in applied research delivered in the international conference Cereals and Grains 20 Online, held from October 25 to November 13 in 2020.