1. Collaboration among sectors to increase pulse consumption. Issue 1 (2nd March 2017) Authors: Curran, Julianne; McLachlan, Milla; Black, Richard; Widders, Irv; Manary, Mark Journal: Annals of the New York Academy of Sciences Issue: Volume 1392:Issue 1(2017) Page Start: 3 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effect of Processing on Antinutrient Compounds in Pulses. Issue 1 (11th October 2016) Authors: Patterson, Carol Ann; Curran, Julianne; Der, Tanya Journal: Cereal chemistry Issue: Volume 94:Issue 1(2017.) Page Start: 2 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Flavor Aspects of Pulse Ingredients. Issue 1 (5th October 2016) Authors: Roland, Wibke S. U.; Pouvreau, Laurice; Curran, Julianne; van de Velde, Fred; de Kok, Peter M. T. Journal: Cereal chemistry Issue: Volume 94:Issue 1(2017.) Page Start: 58 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Increasing Pulse Intake Improves Diet Quality in Adults in the US (P18-114-19). (13th June 2019) Authors: Mitchell, Diane; Rumney, Jeff; Campbell, Jessie; Cai, David; Curran, Julianne; Marinangeli, Christopher Journal: Current developments in nutrition Issue: Volume 3(2019)Supplement 1 Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗