Determination of the protein quality of almonds (Prunus dulcis L.) as assessed by in vitro and in vivo methodologies

by James D. House, Kristen Hill, Jason Neufeld, Adam Franczyk, Matthew G. Nosworthy
Published 2019-09-01

Oxidative stability of direct‐expanded chickpea–sorghum snacks

by Esayas K. Bekele, Matthew G. Nosworthy, Carol J. Henry, Phyllis J. Shand, Robert T. Tyler
Published 2020-08-01

Effect of Fermentation on the Protein Digestibility and Levels of Non-Nutritive Compounds of Pea Protein Concentrate

by Burcu Çabuk, Matthew G. Nosworthy, Andrea K. Stone, Darren R. Korber, Takuji Tanaka, James D. House, Michael T. Nickerson
Published 2018-01-01

Effect of Processing on the In Vitro and In Vivo Protein Quality of Beans (Phaseolus vulgaris and Vicia Faba)

by Matthew G. Nosworthy, Gerardo Medina, Adam J. Franczyk, Jason Neufeld, Paulyn Appah, Alphonsus Utioh, Peter Frohlich, James D. House
Published 2018-05-01

Thermal processing methods differentially affect the protein quality of Chickpea (Cicer arietinum)

by Matthew G. Nosworthy, Gerardo Medina, Adam J. Franczyk, Jason Neufeld, Paulyn Appah, Alphonsus Utioh, Peter Frohlich, Bunyamin Tar'an, James D. House
Published 2020-06-01