1. A comparative study of the functionality and protein quality of a variety of legume and cereal flours. Issue 6 (15th October 2019) Authors: Stone, Andrea K.; Nosworthy, Matthew G.; Chiremba, Constance; House, James D.; Nickerson, Michael T. Journal: Cereal chemistry Issue: Volume 96:Issue 6(2019) Page Start: 1159 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effect of alkaline de-esterified pectin on the complex coacervation with pea protein isolate under different mixing conditions. (30th June 2019) Authors: Pillai, Prasanth K.S.; Stone, Andrea K.; Guo, Qian; Guo, Qingbin; Wang, Qi; Nickerson, Michael T. Journal: Food chemistry Issue: Volume 284(2019) Page Start: 227 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of Damaged Starch and NaCl Level on the Dough Handling Properties of a Canadian Western Red Spring Wheat. Issue 6 (1st August 2017) Authors: Stone, Andrea K.; Hucl, Pierre J.; Scanlon, Martin G.; Nickerson, Michael T. Journal: Cereal chemistry Issue: Volume 94:Issue 6(2017.) Page Start: 970 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of extrusion conditions on the physical properties of desi chickpea‐barley extrudates and quality attributes of their resulting flours. Issue 2 (6th August 2019) Authors: Guldiken, Burcu; Yovchev, Aleksandar; Nosworthy, Matthew G.; Stone, Andrea K.; House, James D.; Hood‐Niefer, Shannon; Nickerson, Michael T. Journal: Journal of texture studies Issue: Volume 51:Issue 2(2020) Page Start: 300 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of fermentation time on the physicochemical and functional properties of pea protein‐enriched flour fermented by Aspergillus oryzae and Aspergillus niger. Issue 2 (20th January 2020) Authors: Kumitch, Hayley M.; Stone, Andrea K.; Nickerson, Michael T.; Korber, Darren R.; Tanaka, Takuji Journal: Cereal chemistry Issue: Volume 97:Issue 2(2020) Page Start: 416 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effect of glycerol on the physicochemical properties of films based on legume protein concentrates: A comparative study. Issue 6 (2nd July 2019) Authors: Hopkins, Erin J.; Stone, Andrea K.; Wang, Jiapei; Korber, Darren R.; Nickerson, Michael T. Journal: Journal of texture studies Issue: Volume 50:Issue 6(2019) Page Start: 539 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. 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) ↗
8. Effect of pH and defatting on the functional attributes of safflower, sunflower, canola, and hemp protein concentrates. Issue 6 (26th September 2019) Authors: Galves, Cassia; Stone, Andrea K.; Szarko, James; Liu, Shuanghui; Shafer, Kent; Hargreaves, Jason; Siarkowski, Michael; Nickerson, Michael T. Journal: Cereal chemistry Issue: Volume 96:Issue 6(2019) Page Start: 1036 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Effect of roasting pulse seeds at different tempering moisture on the flour functional properties and nutritional quality. (September 2021) Authors: Stone, Andrea K.; Parolia, Saakshi; House, James D.; Wang, Ning; Nickerson, Michael T. Journal: Food research international Issue: Volume 147(2021) Page Start: 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) ↗