1. Association of asparagine concentration in wheat with cultivar, location, fertilizer, and their interaction. (15th May 2021) Authors: Malunga, Lovemore Nkhata; Ames, Nancy; Khorshidi, Ali Salimi; Thandapilly, Sijo Joseph; Yan, Weikai; Dyck, Adam; Waterer, John; Malcolmson, Linda; Cuthbert, Richard; Sopiwnyk, Elaine; Scanlon, Martin G. Journal: Food chemistry Issue: Volume 344(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effect of adding fermented split yellow pea flour as a partial replacement of wheat flour in bread. Issue 1 (18th June 2019) Authors: Bourré, Lindsay; McMillin, Kasia; Borsuk, Yulia; Boyd, Lindsey; Lagassé, Shelley; Sopiwnyk, Elaine; Jones, Stuart; Dyck, Adam; Malcolmson, Linda Journal: Legume Science Issue: Volume 1:Issue 1(2019) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of dry and steam heating on the functional and bread baking properties of yellow pea and navy bean flours. Issue 6 (29th September 2019) Authors: Bourré, Lindsay; Young, Gina; Hill, Heather; Fraser, Shona; Borsuk, Yulia; Sarkar, Ashok; Sopiwnyk, Elaine; Jones, Stuart; Dyck, Adam; Malcolmson, Linda Journal: Cereal chemistry Issue: Volume 96:Issue 6(2019) Page Start: 1079 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of premilling treatments on the functional and bread‐baking properties of whole yellow pea flour using micronization and pregermination. Issue 5 (25th July 2019) Authors: Frohlich, Peter; Young, Gina; Bourré, Lindsay; Borsuk, Yulia; Sarkar, Ashok; Sopiwnyk, Elaine; Pickard, Mark; Dyck, Adam; Malcolmson, Linda Journal: Cereal chemistry Issue: Volume 96:Issue 5(2019) Page Start: 895 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of roasting as a premilling treatment on the functional and bread baking properties of whole yellow pea flour. Issue 2 (7th November 2019) Authors: Young, Gina; Bourré, Lindsay; Frohlich, Peter; Borsuk, Yulia; Sarkar, Ashok; Sopiwnyk, Elaine; Jones, Stuart; Dyck, Adam; Malcolmson, Linda Journal: Cereal chemistry Issue: Volume 97:Issue 2(2020) Page Start: 183 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Flour and bread making properties of whole and split yellow peas treated with dry and steam heat used as premilling treatment. Issue 6 (17th October 2020) Authors: Sopiwnyk, Elaine; Bourré, Lindsay; Young, Gina; Borsuk, Yulia; Lagassé, Shelley; Boyd, Lindsey; Sarkar, Ashok; Jones, Stuart; Dyck, Adam; Malcolmson, Linda Journal: Cereal chemistry Issue: Volume 97:Issue 6(2020) Page Start: 1290 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Influence of genotype and environment on the flour and bread baking properties of peas and lentils. Issue 2 (28th October 2021) Authors: Lagassé, Shelley; Boyd, Lindsey; Young, Gina; Frohlich, Peter; Boyd, Rosa; Bourré, Lindsay; Sarkar, Ashok; Sopiwnyk, Elaine; Warkentin, Tom D.; Vandenberg, Albert; Crow, Gary; Dyck, Adam; Malcolmson, Linda Journal: Cereal chemistry Issue: Volume 99:Issue 2(2022) Page Start: 325 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Influence of particle size on flour and baking properties of yellow pea, navy bean, and red lentil flours. Issue 4 (16th May 2019) Authors: Bourré, Lindsay; Frohlich, Peter; Young, Gina; Borsuk, Yulia; Sopiwnyk, Elaine; Sarkar, Ashok; Nickerson, Michael T.; Ai, Yongfeng; Dyck, Adam; Malcolmson, Linda Journal: Cereal chemistry Issue: Volume 96:Issue 4(2019) Page Start: 655 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗