| Lipids in bread making: Sources, interactions, and impact on bread quality B Pareyt, SM Finnie, JA Putseys, JA Delcour Journal of Cereal Science 54 (3), 266-279, 2011 | 346 | 2011 |
| Wheat flour WA Atwell, S Finnie Elsevier, 2016 | 187 | 2016 |
| Influence of cultivar and environment on water‐soluble and water‐insoluble arabinoxylans in soft wheat SM Finnie, AD Bettge, CF Morris Cereal Chemistry 83 (6), 617-623, 2006 | 171 | 2006 |
| Variation in polar lipids located on the surface of wheat starch SM Finnie, R Jeannotte, CF Morris, MJ Giroux, JM Faubion Journal of Cereal Science 51 (1), 73-80, 2010 | 66 | 2010 |
| Quantitative characterization of polar lipids from wheat whole meal, flour, and starch SM Finnie, R Jeannotte, JM Faubion Cereal Chemistry 86 (6), 637-645, 2009 | 48 | 2009 |
| Wheat Flour. S Finnie, WA Atwell Wheat Flour., 2016 | 44 | 2016 |
| Variation in polar lipid composition among near-isogenic wheat lines possessing different puroindoline haplotypes SM Finnie, R Jeannotte, CF Morris, JM Faubion Journal of Cereal Science 51 (1), 66-72, 2010 | 40 | 2010 |
| Influence of flour chlorination and ingredient formulation on the quality attributes of pancakes SM Finnie, AD Bettge, CF Morris Cereal chemistry 83 (6), 684-691, 2006 | 38 | 2006 |
| Effects of wheat kernel germination time and drying temperature on compositional and end-use properties of the resulting whole wheat flour R Poudel, S Finnie, DJ Rose Journal of Cereal Science 86, 33-40, 2019 | 32 | 2019 |
| Sprouted grains as a food ingredient S Finnie, V Brovelli, D Nelson Sprouted grains, 113-142, 2019 | 29 | 2019 |
| Sprouted Grains as a Food Ingredient Sprouted Grains S Finnie, V Brovelli, D Nelson Elsevier: Amsterdam, The Netherlands, 2019 | 28 | 2019 |
| Controlled sprouting in wheat increases quality and consumer acceptability of whole‐wheat bread R Johnston, JM Martin, JM Vetch, C Byker‐Shanks, S Finnie, MJ Giroux Cereal Chemistry 96 (5), 866-877, 2019 | 19 | 2019 |
| Impact of tamarind seed gum on the viscosity behavior, thermal properties, and extrusion characteristics of native corn starch CE Wagner, JK Richter, D Dey, S Finnie, GM Ganjyal Journal of Food Science 88 (4), 1595-1609, 2023 | 9 | 2023 |
| Gluten-free baked products and methods of preparation of same WA Atwell, JA Engleson, AR Muroski, SMI Finnie, SA Smith US Patent App. 12/218,153, 2009 | 7 | 2009 |
| Perspectives on wheat quality: why does the definition keep changing. AD Bettge, SM Finnie Cereal foods world 55 (3), 128-131, 2010 | 1 | 2010 |
| Wheat polar lipids: sources of variation among near-isogenic wheat lines with different endosperm hardness finnie | 1 | 2009 |
| Protein Functionality is Critical for the Texturization Process during High Moisture Extrusion Cooking JK Richter, B Smith, SR Saunders, SM Finnie, GM Ganjyal ACS Food Science & Technology, 2024 | | 2024 |
| Rapid high amylose wheat seed purity test T Jeradechachai, S Finnie, A Schuko US Patent 11,802,838, 2023 | | 2023 |
| Registration of ‘NW13493’hard white winter wheat PS Baenziger, KA Frels, J Boehm Jr, V Belamkar, DJ Rose, L Xu, ... Journal of Plant Registrations 17 (1), 136-145, 2023 | | 2023 |
| Commercialization of varietal specific plant-based protein supply chains SM Finnie Cereals & Grains 19, 2019 | | 2019 |
