1. A novel approach: Supercritical carbon dioxide + ethanol extraction to improve techno‐functionalities of pea protein isolate. Issue 1 (20th October 2021) Authors: Vatansever, Serap; Ohm, Jae‐Bom; Simsek, Senay; Hall, Clifford Journal: Cereal chemistry Issue: Volume 99:Issue 1(2022) Page Start: 130 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Acceptability and characterization of extruded pinto, navy and black beans. (31st October 2014) Authors: Simons, Courtney W; Hall, Clifford; Tulbek, Mehmet; Mendis, Mihiri; Heck, Taylor; Ogunyemi, Samuel Journal: Journal of the science of food and agriculture Issue: Volume 95:Number 11(2015:Aug. 30) Page Start: 2287 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Characterization of pinto bean high‐starch fraction after air classification and extrusion. Issue 6 (9th January 2017) Authors: Simons, Courtney; Hall, Clifford; Biswas, Atanu Journal: Journal of food processing and preservation Issue: Volume 41:Issue 6(2017) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Composition, Nutritional Value, and Health Benefits of Pulses. Issue 1 (13th September 2016) Authors: Hall, Clifford; Hillen, Cassandra; Garden Robinson, Julie Journal: Cereal chemistry Issue: Volume 94:Issue 1(2017.) Page Start: 11 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Consumer acceptability of gluten‐free cookies containing raw cooked and germinated pinto bean flours. Issue 1 (20th November 2017) Authors: Simons, Courtney Wayne; Hall, Clifford Journal: Food science & nutrition Issue: Volume 6:Issue 1(2018) Page Start: 77 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Development of Low Glycemic Index (GI) Foods by Incorporating Pulse Ingredients into Cereal‐Based Products: Use of In Vitro Screening and In Vivo Methodologies. Issue 1 (5th October 2016) Authors: Fujiwara, Natsuki; Hall, Clifford; Jenkins, Alexandra L. Journal: Cereal chemistry Issue: Volume 94:Issue 1(2017.) Page Start: 110 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effect of germination on the chemical composition, thermal, pasting, and moisture sorption properties of flours from chickpea, lentil, and yellow pea. (15th October 2019) Authors: Xu, Minwei; Jin, Zhao; Simsek, Senay; Hall, Clifford; Rao, Jiajia; Chen, Bingcan Journal: Food chemistry Issue: Volume 295(2019) Page Start: 579 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effects of ethanol modified supercritical carbon dioxide extraction and particle size on the physical, chemical, and functional properties of yellow pea flour. Issue 6 (9th September 2020) Authors: Vatansever, Serap; Rao, Jiajia; Hall, Clifford Journal: Cereal chemistry Issue: Volume 97:Issue 6(2020) Page Start: 1133 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Flaxseed- and Buckwheat-Supplemented Diets Altered Enterobacteriaceae Diversity and Prevalence in the Cecum and Feces of Obese Mice. (2nd November 2017) Authors: Pulkrabek, Margaret; Rhee, Yeong; Gibbs, Penelope; Hall, Clifford Journal: Journal of dietary supplements Issue: Volume 14:Number 6(2017) Page Start: 667 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Microbial and Chemical Shelf‐Life of Vacuum Steam‐Pasteurized Whole Flaxseed and Milled Flaxseed. Issue 2 (19th January 2018) Authors: Shah, Manoj; Eklund, Bridget; Conde Lima, Luiz Gustavo; Bergholz, Teresa; Hall, Clifford Journal: Journal of food science Issue: Volume 83:Issue 2(2018) Page Start: 300 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗