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 cooking on the in vitro and in vivo protein quality of soy, oat and wheat varieties. Issue 2 (7th December 2022) Authors: Nosworthy, Matthew G.; Hernandez‐Alvarez, Alan J.; Franczyk, Adam J.; Medina, Gerardo; Neufeld, Jason; Arcand, Yves; Ribéreau, Sabine; Sánchez‐Velázquez, Oscar Abel; House, James D. Journal: Cereal chemistry Issue: Volume 100:Issue 2(2023) Page Start: 460 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. Prediction of protein and amino acid contents in whole and ground lentils using near-infrared reflectance spectroscopy. (1st August 2022) Authors: Hang, Jiayi; Shi, Da; Neufeld, Jason; Bett, Kirstin E.; House, James D. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 165(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. 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) ↗