Search Results - "Franczyk, Adam"

The in vivo and in vitro protein quality of three hemp protein sources.

Authors: Nosworthy, Matthew G. Franczyk, Adam Neufeld, Jason et al.

Source: Food Science & Nutrition. Nov2023, Vol. 11 Issue 11, p7264-7270. 7p.

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Comparison of methodologies used to define the protein quality of human foods and support regulatory claims.

Authors: Mansilla, Wilfredo D. Marinangeli, Christopher P.F. Cargo-Froom, Cara et al.

Source: Applied Physiology, Nutrition & Metabolism. 2020, Vol. 45 Issue 9, p917-926.

Impact of cooking on the protein quality of Russet potatoes.

Authors: Bailey, Taryn Franczyk, Adam J. Goldberg, Erin M. et al.

Source: Food Science & Nutrition. Dec2023, Vol. 11 Issue 12, p8131-8142. 12p.

Physicochemical, nutritional and functional properties of chickpea (Cicer arietinum) and navy bean (Phaseolus vulgaris) flours from different mills.

Authors: Guldiken, Burcu Franczyk, Adam Boyd, Lindsey et al.

Source: European Food Research & Technology. Jul2022, Vol. 248 Issue 7, p1847-1858. 12p.

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Thermal processing methods differentially affect the protein quality of Chickpea (Cicer arietinum).

Authors: Nosworthy, Matthew G. Medina, Gerardo Franczyk, Adam J. et al.

Source: Food Science & Nutrition. Jun2020, Vol. 8 Issue 6, p2950-2958. 9p.

Determination of the protein quality of almonds (Prunus dulcis L.) as assessed by in vitro and in vivo methodologies.

Authors: House, James D. Hill, Kristen Neufeld, Jason et al.

Source: Food Science & Nutrition. Sep2019, Vol. 7 Issue 9, p2932-2938. 7p.