Authors: WESLEY IJ LARSEN N OSBORNE BG SKERRITT JH

Citation: Ij. Wesley et al., NONINVASIVE MONITORING OF DOUGH MIXING BY NEAR-INFRARED SPECTROSCOPY, Journal of cereal science, 27(1), 1998, pp. 61-69

Authors: OSBORNE BG

Citation: Bg. Osborne, NIR MEASUREMENTS OF THE DEVELOPMENT OF CRYSTALLINITY IN STORED BREAD CRUMB, Analusis, 26(4), 1998, pp. 55-57

Authors: OSBORNE BG KOTWAL Z BLAKENEY AB OBRIEN L SHAH S FEARN T

Citation: Bg. Osborne et al., APPLICATION OF THE SINGLE-KERNEL CHARACTERIZATION SYSTEM TO WHEAT RECEIVING TESTING AND QUALITY PREDICTION, Cereal chemistry, 74(4), 1997, pp. 467-470

Authors: OSBORNE BG IBE F BROWN GL PETAGINE F SCUDAMORE KA BANKS JN HETMANSKI MT LEONARD CT

Citation: Bg. Osborne et al., THE EFFECTS OF MILLING AND PROCESSING ON WHEAT CONTAMINATED WITH OCHRATOXIN-A, Food additives and contaminants, 13(2), 1996, pp. 141-153

Authors: GUY RCE OSBORNE BG

Citation: Rce. Guy et Bg. Osborne, THE APPLICATION OF NEAR-INFRARED REFLECTANCE SPECTROSCOPY TO MEASURE THE DEGREE OF PROCESSING IN EXTRUSION-COOKING PROCESSES, Journal of food engineering, 27(3), 1996, pp. 241-258