Authors:
SCANLON MG
MALCOLMSON LJ
ARNTFIELD SD
WATTS B
RYLAND D
PROKOPOWICH DJ
Citation: Mg. Scanlon et al., MICRONIZATION PRETREATMENTS FOR REDUCING THE COOKING TIME OF LENTILS, Journal of the Science of Food and Agriculture, 76(1), 1998, pp. 23-30
Authors:
ARNTFIELD SD
SCANLON MG
MALCOLMSON LJ
WATTS B
RYLAND D
SAVOIE V
Citation: Sd. Arntfield et al., EFFECT OF TEMPERING AND END MOISTURE-CONTENT ON THE QUALITY OF MICRONIZED LENTILS, Food research international, 30(5), 1997, pp. 371-380
Citation: R. Cai et Sd. Arntfield, THERMAL GELATION IN RELATION TO BINDING OF BOVINE SERUM-ALBUMIN POLYSACCHARIDE SYSTEMS, Journal of food science, 62(6), 1997, pp. 1129-1134
Authors:
RUBINO MI
ARNTFIELD SD
NADON CA
BERNATSKY A
Citation: Mi. Rubino et al., PHENOLIC PROTEIN INTERACTIONS IN RELATION TO THE GELATION PROPERTIES OF CANOLA PROTEIN, Food research international, 29(7), 1996, pp. 653-659
Citation: Vj. Savoie et Sd. Arntfield, EFFECT OF PH AND CATIONS ON THE THERMALLY-INDUCED GELATION OF OVALBUMIN, Journal of texture studies, 27(3), 1996, pp. 287-306
Citation: V. Yip et al., POTENTIAL FOR STAINLESS-STEEL MICROFILTRATION PROCESSING TO REDUCE EFFLUENT FROM A FLUID MILK AND ICE-CREAM PROCESSING PLANT, Journal of dairy science, 79(4), 1996, pp. 710-716
Citation: Mi. Rubino et al., EVALUATION OF ALKALINE CONVERSION OF SINAPIC ACID TO THOMASIDIOIC ACID, Journal of agricultural and food chemistry, 44(6), 1996, pp. 1399-1402
Citation: Mi. Rubino et al., CONVERSION OF PHENOLICS TO LIGNANS - SINAPIC ACID TO THOMASIDIOIC ACID, Journal of the American Oil Chemists' Society, 72(12), 1995, pp. 1465-1470
Citation: Sd. Arntfield et A. Bernatsky, CHARACTERISTICS OF HEAT-INDUCED NETWORKS FOR MIXTURES OF OVALBUMIN AND LYSOZYME, Journal of agricultural and food chemistry, 41(12), 1993, pp. 2291-2295
Citation: Lw. Leger et Sd. Arntfield, THERMAL GELATION OF THE 12S CANOLA GLOBULIN, Journal of the American Oil Chemists' Society, 70(9), 1993, pp. 853-861