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Evaluation of dry heat treatment of soft wheat flour for the production of high ratio cakesSilvia Keppler, P.J. Fryer, Craig Leadley et al.|Food Research International|2018Cited by 51
Comparative assessment of innovative and conventional food preservation technologies: Process energy performance and greenhouse gas emissionsJ.C. Atuonwu, P.J. Fryer, Craig Leadley et al.|Innovative Food Science & Emerging Technologies|2018Cited by 45
A systematic study of the residence time of flour in a vibrating apparatus used for thermal processingSilvia Keppler, P.J. Fryer, Serafim Bakalis et al.|Innovative Food Science & Emerging Technologies|2015Cited by 14