Showing 1 - 20 results of 21 for search 'Arntfield, Susan (Food Science)', query time: 0.28s Refine Results
  1. 1
    Improvement of canola protein gelation properties through enzymatic modification
    by Pinterits, Alexandra
    Published 2006
    Other Authors: “...Arntfield, Susan (Food Science)...”
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  2. 2
    Pea protein - volatile compound interactions: effects of binding, heat and extraction on protein functionality
    by Tiessen-Dyck, Melissa
    Published 2014
    Other Authors: “...Arntfield, Susan (Food Science)...”
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  3. 3
    Use of Soybean (Glycine max (L.) Merrill) Presscake and Flours as Food Ingredients: Effect on Nutritional, Physical, Textural, Sensory Properties, Starch Digestibility and Glycemic Index
    by Wu, Mingjue
    Published 2014
    Other Authors: “...Arntfield, Susan (Food Science)...”
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  4. 4
    Improvement of canola protein gelation properties through enzymatic modification
    by Pinterits, Alexandra
    Published 2006
    Other Authors: “...Arntfield, Susan (Food Science)...”
    Get full text
  5. 5
    Effect of storage pre-treatments and conditions on the dehulling efficiency and cooking quality of red lentils
    by Alejo Lucas, Daniella
    Published 2010
    Other Authors: “...Arntfield, Susan (Food Science)...”
    Get full text
  6. 6
    Evaluation of the antioxidant activity of extracts and flavonol glycosides isolated from the seed coats of coloured beans (Phaseolus vulgaris L.)
    by Pitura, Karen
    Published 2011
    Other Authors: “...Arntfield, Susan (Food Science)...”
    Get full text
  7. 7
    Gelation properties of protein mixtures catalyzed by transglutaminase crosslinking
    by Sun, Xiangdong
    Published 2011
    Other Authors: “...Arntfield, Susan (Food Science)...”
    Get full text
  8. 8
    Incorporation of pulse flours with coarse and fine particle size milled from green lentils (Lens culinars), yellow peas (Pisum sativum L.), navy beans (Phaselous vulgaris L.), and pinto beans (Phaselous vulgari L.) into baked products
    by Borsuk, Yulia
    Published 2011
    Other Authors: “...Arntfield, Susan (Food Science)...”
    Get full text
  9. 9
    Improvement of canola protein gelation properties through enzymatic modification
    by Pinterits, Alexandra
    Published 2006
    Other Authors: “...Arntfield, Susan (Food Science)...”
    Get full text
  10. 10
    Effect of storage pre-treatments and conditions on the dehulling efficiency and cooking quality of red lentils
    by Alejo Lucas, Daniella
    Published 2010
    Other Authors: “...Arntfield, Susan (Food Science)...”
    Get full text
  11. 11
    Incorporation of pulse flours with coarse and fine particle size milled from green lentils (Lens culinars), yellow peas (Pisum sativum L.), navy beans (Phaselous vulgaris L.), and pinto beans (Phaselous vulgari L.) into baked products
    by Borsuk, Yulia
    Published 2011
    Other Authors: “...Arntfield, Susan (Food Science)...”
    Get full text
  12. 12
    Evaluation of the antioxidant activity of extracts and flavonol glycosides isolated from the seed coats of coloured beans (Phaseolus vulgaris L.)
    by Pitura, Karen
    Published 2011
    Other Authors: “...Arntfield, Susan (Food Science)...”
    Get full text
  13. 13
    Incorporation of selected pulse flours into dried Asian white salted noodles
    by Bourre, Lindsay
    Published 2012
    Other Authors: “...Arntfield, Susan (Food Science)...”
    Get full text
  14. 14
    Effect of incorporating encapsulated and non-encapsulated probiotic cultures on culture survival and cheese quality of gouda cheese
    by Liu, Yi-Chun
    Published 2012
    Other Authors: “...Arntfield, Susan (Food Science)...”
    Get full text
  15. 15
    Gelation properties of protein mixtures catalyzed by transglutaminase crosslinking
    by Sun, Xiangdong
    Published 2011
    Other Authors: “...Arntfield, Susan (Food Science)...”
    Get full text
  16. 16
    Incorporation of selected pulse flours into dried Asian white salted noodles
    by Bourre, Lindsay
    Published 2012
    Other Authors: “...Arntfield, Susan (Food Science)...”
    Get full text
  17. 17
    Effect of incorporating encapsulated and non-encapsulated probiotic cultures on culture survival and cheese quality of gouda cheese
    by Liu, Yi-Chun
    Published 2012
    Other Authors: “...Arntfield, Susan (Food Science)...”
    Get full text
  18. 18
    A quantitative assessment of the anti-nutritional properties of Canadian pulses
    by Shi, Lan
    Published 2015
    Other Authors: “...Arntfield, Susan (Food Science)...”
    Get full text
  19. 19
    Creation of a sticky coating of dairy proteins containing bioactive peptides to reduce dental caries
    by Noren, Nancy Ellen
    Published 2016
    Other Authors: “...Arntfield, Susan (Food Science)...”
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  20. 20
    Effect of α-lactalbumin and β-lactoglobulin hydrolysates on markers of metabolic syndrome
    by Lagace, Melissa
    Published 2012
    Other Authors: “...Arntfield, Susan (Food Science) Rempel, Curtis (Food Science)...”
    Get full text
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