1. Determination of the protein quality of cooked Canadian pulses. Issue 4 (20th June 2017) Authors: Nosworthy, Matthew G.; Neufeld, Jason; Frohlich, Peter; Young, Gina; Malcolmson, Linda; House, James D. Journal: Food science & nutrition Issue: Volume 5:Issue 4(2017) Page Start: 896 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. 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) ↗
3. Effect of processing on the in vitro and in vivo protein quality of red and green lentils (Lens culinaris). (1st February 2018) Authors: Nosworthy, Matthew G.; Medina, Gerardo; Franczyk, Adam J.; Neufeld, Jason; Appah, Paulyn; Utioh, Alphonsus; Frohlich, Peter; House, James D. Journal: Food chemistry Issue: Volume 240(2018) Page Start: 588 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. 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) ↗
5. 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) ↗
6. 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) ↗
7. Influence of premilling thermal treatments of yellow peas, navy beans, and fava beans on the flavor and end‐product quality of tortillas and pitas. Issue 3 (27th March 2021) Authors: Frohlich, Peter; Young, Gina; Borsuk, Yulia; Sigvaldson, Michelle; Bourré, Lindsay; Sopiwnyk, Elaine Journal: Cereal chemistry Issue: Volume 98:Issue 3(2021) Page Start: 802 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Thermal processing methods differentially affect the protein quality of Chickpea (Cicer arietinum). Issue 6 (12th May 2020) Authors: Nosworthy, Matthew G.; Medina, Gerardo; Franczyk, Adam J.; Neufeld, Jason; Appah, Paulyn; Utioh, Alphonsus; Frohlich, Peter; Tar'an, Bunyamin; House, James D. Journal: Food science & nutrition Issue: Volume 8:Issue 6(2020) Page Start: 2950 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗