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1
Effect of Flour Quality, Ascorbic Acid, and DATEM on Dough Rheological Parameters and Hearth Loaves Characteristics
Effect of Flour Quality, Ascorbic Acid, and DATEM on Dough Rheological Parameters and Hearth Loaves Characteristics
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Effect of Flour Quality, Ascorbic Acid, and DATEM on Dough Rheological Parameters and Hearth Loaves Characteristics

Aamodt, A ; Magnus, E.M ; Færgestad, E.M

Journal of food science, 2003-09, Vol.68 (7), p.2201-2210 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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2
Effects of protein size distribution and dough rheology on hearth bread characteristics baked at different processes and scales
Effects of protein size distribution and dough rheology on hearth bread characteristics baked at different processes and scales
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Effects of protein size distribution and dough rheology on hearth bread characteristics baked at different processes and scales

Fargestad, E.M ; Tronsmo, K.M ; Aamodt, A ; Bjerke, F ; Magnus, E.M ; Dingstad, G ; Baardseth, P

Journal of food science, 2004-09, Vol.69 (7), p.524-535 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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3
Comparison of small and large deformation rheological properties of wheat dough and gluten
Comparison of small and large deformation rheological properties of wheat dough and gluten
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Comparison of small and large deformation rheological properties of wheat dough and gluten

Tronsmo, K.M ; Magnus, E.M ; Baardseth, P ; Schofield, J.D ; Aamodt, A ; Faergestad, E.M

Cereal chemistry, 2003-09, Vol.80 (5), p.587-595 [Periódico revisado por pares]

St. Paul, MN: The American Association of Cereal Chemists, Inc

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4
Effect of protein quality, protein content, bran addition, DATEM, proving time, and their interaction on hearth bread
Effect of protein quality, protein content, bran addition, DATEM, proving time, and their interaction on hearth bread
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Effect of protein quality, protein content, bran addition, DATEM, proving time, and their interaction on hearth bread

Aamodt, A ; Magnus, E.M ; Faergestad, E.M

Cereal chemistry, 2004-11, Vol.81 (6), p.722-734 [Periódico revisado por pares]

St. Paul, MN: The American Association of Cereal Chemists, Inc

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5
Hearth bread characteristics: effect of protein quality, protein content, whole meal flour, DATEM, proving time, and their interactions
Hearth bread characteristics: effect of protein quality, protein content, whole meal flour, DATEM, proving time, and their interactions
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Hearth bread characteristics: effect of protein quality, protein content, whole meal flour, DATEM, proving time, and their interactions

Aamodt, A ; Magnus, E.M ; Faergestad, E.M

Cereal chemistry, 2005-05, Vol.82 (3), p.290-301 [Periódico revisado por pares]

St. Paul, MN: The American Association of Cereal Chemists, Inc

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6
Dough and Hearth Bread Characteristics Influenced by Protein Composition, Protein Content, DATEM, and Their Interactions
Dough and Hearth Bread Characteristics Influenced by Protein Composition, Protein Content, DATEM, and Their Interactions
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Dough and Hearth Bread Characteristics Influenced by Protein Composition, Protein Content, DATEM, and Their Interactions

Aamodt, Anette ; Magnus, Ellen M ; Hollung, Kristin ; Uhlen, Anne K ; Færgestad, Ellen M

Journal of food science, 2005-04, Vol.70 (3), p.C214-C221 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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7
Ulcerative Colitis: Patient Characteristics May Predict 10-Yr Disease Recurrence in a European-Wide Population-Based Cohort
Ulcerative Colitis: Patient Characteristics May Predict 10-Yr Disease Recurrence in a European-Wide Population-Based Cohort
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Ulcerative Colitis: Patient Characteristics May Predict 10-Yr Disease Recurrence in a European-Wide Population-Based Cohort

HÖIE, Ole ; WOLTERS, Frank ; STOCKBRÜGGER, Reinhold ; VATN, Morten ; MOUM, Bjorn ; RIIS, Lene ; AAMODT, Geir ; SOLBERG, Camilla ; BERNKLEV, Tomm ; ODES, Selwyn ; MOUZAS, Iannis A ; BELTRAMI, Marina ; LANGHOLZ, Ebbe

The American journal of gastroenterology, 2007-08, Vol.102 (8), p.1692-1701 [Periódico revisado por pares]

Oxford: Blackwell Publishing

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8
A Multidisciplinary Approach to Honest Broker Services for Tissue Banks and Clinical Data : A Pragmatic and Practical Model
A Multidisciplinary Approach to Honest Broker Services for Tissue Banks and Clinical Data : A Pragmatic and Practical Model
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A Multidisciplinary Approach to Honest Broker Services for Tissue Banks and Clinical Data : A Pragmatic and Practical Model

DHIR, Rajiv ; PATEL, Ashok A ; WINTERS, Sharon ; BISCEGLIA, Michelle ; SWANSON, Dennis ; AAMODT, Roger ; BECICH, Michael J

Cancer, 2008-10, Vol.113 (7), p.1705-1715 [Periódico revisado por pares]

Hoboken, NJ: Wiley-Blackwell

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9
A Real‐Time Decision Support System for High Cost Oil Well Drilling Operations
A Real‐Time Decision Support System for High Cost Oil Well Drilling Operations
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A Real‐Time Decision Support System for High Cost Oil Well Drilling Operations

Gundersen, Odd Erik ; Sørmo, Frode ; Aamodt, Agnar ; Skalle, Pål

The AI magazine, 2013-03, Vol.34 (1), p.21-32 [Periódico revisado por pares]

Menlo Park, CA: American Association for Artificial Intelligence

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10
3D PP/PS prestack depth migration on the Volve field
3D PP/PS prestack depth migration on the Volve field
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3D PP/PS prestack depth migration on the Volve field

Szydlik, T. ; Smith, P. ; Way, S. ; Aamodt, L. ; Friedrich, C.

First break, 2007-04, Vol.25 (4) [Periódico revisado por pares]

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