1. Application of molecular markers to wheat breeding in Canada. Issue 5 (28th May 2013) Authors: Randhawa, Harpinder S.; Asif, Muhammad; Pozniak, Curtis; Clarke, John M.; Graf, Robert J.; Fox, Stephen L.; Humphreys, D. Gavin; Knox, Ron E.; DePauw, Ron M.; Singh, Asheesh K.; Cuthbert, Richard D.; Hucl, Pierre; Spaner, Dean Editors: Gupta, P. Journal: Plant breeding Issue: Volume 132:Issue 5(2013) Page Start: 458 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Composition of hairless canary seed oil and starch-associated lipids and the relationship between starch pasting and thermal properties and its lipids. (May 2020) Authors: Abdel-Aal, El-Sayed M.; Hernandez, Marta; Rabalski, Iwona; Hucl, Pierre Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 125(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Compositional and antioxidant properties of anthocyanin-rich products prepared from purple wheat. (15th July 2018) Authors: Abdel-Aal, El-Sayed M.; Hucl, Pierre; Rabalski, Iwona Journal: Food chemistry Issue: Volume 254(2018) Page Start: 13 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Compositional Differences in Anthocyanins from Blue‐ and Purple‐Grained Spring Wheat Grown in Four Environments in Central Saskatchewan. Issue 1 (18th August 2015) Authors: Abdel‐Aal, El‐Sayed M.; Hucl, Pierre; Shipp, Jaclyn; Rabalski, Iwona Journal: Cereal chemistry Issue: Volume 93:Issue 1(2016.) Page Start: 32 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Differences in Starch Granule Composition and Structure Influence In Vitro Enzymatic Hydrolysis of Grain Meal and Extracted Starch in Two Classes of Canadian Wheat (Triticum aestivum L.). Issue 3 (14th May 2014) Authors: Ahuja, Geetika; Jaiswal, Sarita; Hucl, Pierre; Chibbar, Ravindra N. Journal: Cereal chemistry Issue: Volume 91:Issue 3(2014.) Page Start: 233 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effect of chemical oxidizers and enzymatic treatments on the baking quality of doughs formulated with five Canadian spring wheat cultivars. (October 2020) Authors: Tozatti, Patricia; Hopkins, Erin J; Briggs, Connie; Hucl, Pierre; Nickerson, Michael T Journal: Food science and technology international Issue: Volume 26:Number 7(2020) Page Start: 614 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effect of chemical oxidizers and enzymatic treatments on the rheology of dough prepared from five different wheat cultivars. (November 2019) Authors: Tozatti, Patricia; Hopkins, Erin J.; Briggs, Connie; Hucl, Pierre; Nickerson, Michael T. Journal: Journal of cereal science Issue: Volume 90(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effect of L‐cysteine on the rheology and baking quality of doughs formulated with flour from five contrasting Canada spring wheat cultivars. Issue 2 (1st December 2019) Authors: Tozatti, Patricia; Fleitas, María Constanza; Briggs, Connie; Hucl, Pierre; Chibbar, Ravindra N.; Nickerson, Michael T. Journal: Cereal chemistry Issue: Volume 97:Issue 2(2020) Page Start: 235 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Effect of organic acids and NaCl on the rheological properties of dough prepared using Pembina and Harvest CWRS wheat cultivars. Issue 3 (16th April 2018) Authors: Stone, Andrea K.; Lam, Ricky S. H.; Hopkins, Erin J.; Hucl, Pierre; Scanlon, Martin G.; Nickerson, Michael T. Journal: Cereal chemistry Issue: Volume 95:Issue 3(2018) Page Start: 478 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Effect of Salt Reduction on Dough Handling and the Breadmaking Quality of Canadian Western Red Spring Wheat Varieties. Issue 4 (3rd May 2017) Authors: Yovchev, Aleksandar G.; Briggs, Connie; Stone, Andrea K.; Hucl, Pierre; Nickerson, Michael T.; Scanlon, Martin G. Journal: Cereal chemistry Issue: Volume 94:Issue 4(2017.) Page Start: 752 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗