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Results:
1-7
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Results: 7
Authors:
Aime, DB
Arntfield, SD
Malcolmson, LJ
Ryland, D
Citation: Db. Aime et al., Textural analysis of fat reduced vanilla ice cream products, FOOD RES IN, 34(2-3), 2001, pp. 237-246
Authors:
Arntfield, SD
Scanlon, MG
Malcolmson, LJ
Watts, BM
Cenkowski, S
Ryland, D
Savoie, V
Citation: Sd. Arntfield et al., Reduction in lentil cooking time using micronization: Comparison of 2 micronization temperatures, J FOOD SCI, 66(3), 2001, pp. 500-505
Authors:
Cai, R
Arntfield, SD
Citation: R. Cai et Sd. Arntfield, A rapid high-performance liquid chromatographic method for the determination of sinapine and sinapic acid in Canola seed and meal, J AM OIL CH, 78(9), 2001, pp. 903-910
Authors:
Arntfield, SD
Cinq-Mars, CD
Ryland, D
Watts, B
Malcolmson, L
Citation: Sd. Arntfield et al., Evaluation of lentil texture measurements by compression testing, J TEXT STUD, 31(4), 2000, pp. 391-405
Authors:
Cai, R
Arntfield, SD
Charlton, JL
Citation: R. Cai et al., Structural changes of sinapic acid during alkali-induced air oxidation andthe development of colored substances, J AM OIL CH, 76(6), 1999, pp. 757-764
Authors:
Cai, R
Arntfield, SD
Charlton, JL
Citation: R. Cai et al., Structural changes of sinapic acid and sinapine bisulfate during autoclaving with respect to the development of colored substances, J AM OIL CH, 76(4), 1999, pp. 433-441
Authors:
Arntfield, SD
Cai, R
Citation: Sd. Arntfield et R. Cai, Protein polysaccharide interactions during network formation: Observationsinvolving canola protein, PARADIGM FOR SUCCESSFUL UTILIZATION OF RENEWABLE RESOURCES, 1998, pp. 108-122
Risultati:
1-7
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