Susan Arntfield: search on Z-Library

The world's largest scientific articles store. 70,000,000+ articles for free.

1

Effect of protein-flavour binding on flavour delivery and protein functional properties: A special emphasis on plant-based proteins

Wang, Kun, Arntfield, Susan D.

Journal:

Flavour and Fragrance Journal

Year:

2016

Language:

english

File:

PDF, 278 KB

english, 2016

2

Thermal gelation of the 12S canola globulin

Lori W. Léger, Susan D. Arntfield

Journal:

Journal of the American Oil Chemists' Society

Year:

1993

Language:

english

File:

PDF, 1.12 MB

english, 1993

3

Physical and nutritional impact of fortification of corn starch-based extruded snacks with common bean (Phaseolus vulgaris L.) flour: Effects of bean addition and extrusion cooking

Alex A. Anton, R. Gary Fulcher, Susan D. Arntfield

Journal:

Year:

2009

Language:

english

File:

PDF, 205 KB

english, 2009

4

Influence of Added Soy Presscake and Soy Flour on Some Physical and Sensory Properties of Corn Tortillas

Wu, Mingjue, Arntfield, Susan

Journal:

Journal of Food Science

Year:

2016

Language:

english

File:

PDF, 176 KB

english, 2016

5

Comparison of Phytochemicals and Antioxidant Capacity in Three Bean Varieties Grown in Central Malawi

Fan, Gong-Jian, Ndolo, Victoria U., Katundu, Mangani, Kerr, Rachel Bezner, Arntfield, Susan, Beta, Trust

Journal:

Plant Foods for Human Nutrition

Year:

2016

Language:

english

File:

PDF, 3.12 MB

english, 2016

6

Plant extracts effectiveness to extend bison meat shelf life

Sood, Vipasha, Tian, Wenchao, NarvaezâBravo, Claudia, Arntfield, Susan D., GonzÃ¡lez, Argenis Rodas

Journal:

Journal of Food Science

Year:

2020

File:

PDF, 998 KB

2020

7

Changes in levels of phytic acid, lectins and oxalates during soaking and cooking of Canadian pulses

Shi, Lan, Arntfield, Susan D., Nickerson, Michael

Journal:

Food Research International

Year:

2018

Language:

english

File:

PDF, 1.67 MB

english, 2018

8

Physical and nutritional evaluation of wheat cookies supplemented with pulse flours of different particle sizes

Francine Zucco, Yulia Borsuk, Susan D. Arntfield

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2011

Language:

english

File:

PDF, 181 KB

english, 2011

9

Extrusion Processing and Evaluation of an Expanded, Puffed Pea Snack Product

Susan Arntfield, Heather Maskus

Journal:

Journal of Nutrition & Food Sciences

Year:

2015

Language:

english

File:

PDF, 1.98 MB

english, 2015

10

Effects of Micronization on Protein and Rheological Properties of Spring Wheat

Sun, Shouchen, Watts, Beverley M., Lukow, Odean M., Arntfield, Susan D.

Journal:

Cereal Chemistry

Year:

2006

Language:

english

File:

PDF, 665 KB

english, 2006

11

Development of a nutritious acceptable snack bar using micronized flaked lentils

Donna Ryland, Marion Vaisey-Genser, Susan D. Arntfield, Linda J. Malcolmson

Journal:

Food Research International

Year:

2010

Language:

english

File:

PDF, 334 KB

english, 2010

12

Antioxidant properties of commercial, regular- and whole-wheat spaghetti

Rhanissa Hirawan, Wan Yuin Ser, Susan D. Arntfield, Trust Beta

Journal:

Year:

2010

Language:

english

File:

PDF, 248 KB

english, 2010

13

Influence of added bean flour (Phaseolus vulgaris L.) on some physical and nutritional properties of wheat flour tortillas

Alex A. Anton, Kelly A. Ross, Odean M. Lukow, R. Gary Fulcher, Susan D. Arntfield

Journal:

Year:

2008

Language:

english

File:

PDF, 177 KB

english, 2008

14

Use of diabetic test kits to assess the recovery of glucosinolates during isolation of canola protein

Wan Yuin Ser, Susan D. Arntfield, Arnie W. Hydamaka, Bogdan A. Slominski

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2008

Language:

english

File:

PDF, 308 KB

english, 2008

15

Probing the molecular forces involved in binding of selected volatile flavour compounds to salt-extracted pea proteins

Wang, Kun, Arntfield, Susan D.

Journal:

Year:

2016

Language:

english

File:

PDF, 961 KB

english, 2016

16

The effect of limited proteolysis on canola protein gelation

Alexandra Pinterits, Susan D. Arntfield

Journal:

Year:

2007

Language:

english

File:

PDF, 1.08 MB

english, 2007

17

Gelation properties of chicken myofibrillar protein induced by transglutaminase crosslinking

Xiang Dong Sun, Susan D. Arntfield

Journal:

Journal of Food Engineering

Year:

2011

Language:

english

File:

PDF, 1.09 MB

english, 2011

18

Baby boomers' acceptability of a tomato lentil pasta sauce

Bugera, Jacqueline, Lengyel, Christina, Utioh, Alphonsus, Arntfield, Susan

Journal:

Food Research International

Year:

2013

Language:

english

File:

PDF, 338 KB

english, 2013

19

Gelation properties of salt-extracted pea protein induced by heat treatment

Xiang Dong Sun, Susan D. Arntfield

Journal:

Food Research International

Year:

2010

Language:

english

File:

PDF, 515 KB

english, 2010

20

Binding of carbonyl flavours to canola, pea and wheat proteins using GC/MS approach

Wang, Kun, Arntfield, Susan D.

Journal:

Year:

2014

Language:

english

File:

PDF, 1.38 MB

english, 2014

21

Amylose-Lipid Complex Formation in Acetylated Pea Starch-Lipid Systems

Liu, Hua, Arntfield, Susan D., Holley, Richard A., Aime, David B.

Journal:

Cereal Chemistry

Year:

1997

Language:

english

File:

PDF, 53 KB

english, 1997

22

The physico-chemical properties of commercial canola protein isolate-guar gum gels

Florence O. Uruakpa, Susan D. Arntfield

Journal:

International Journal of Food Science & Technology

Year:

2005

Language:

english

File:

PDF, 274 KB

english, 2005

23

Canola || Meal Nutrition and Utilization

Arntfield, Susan

Year:

2011

Language:

english

File:

PDF, 247 KB

english, 2011

24

Use of transglutaminases in foods and potential utilization of plants as a transglutaminase source – Review

Bittencourt Luciano, Fernando, Arntfield, Susan

Journal:

Year:

2012

File:

PDF, 871 KB

2012

25

Gelation properties of salt-extracted pea protein isolate induced by heat treatment: Effect of heating and cooling rate

Xiang Dong Sun, Susan D. Arntfield

Journal:

Year:

2011

Language:

english

File:

PDF, 478 KB

english, 2011

26

Gelation properties of myofibrillar/pea protein mixtures induced by transglutaminase crosslinking

Xiang Dong Sun, Susan D. Arntfield

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 678 KB

english, 2012

27

Role of disulfide bonds in determining the rheological and microstructural properties of heat-induced protein networks from ovalbumin and vicilin

Arntfield, Susan D., Murray, E. Donald, Ismond, M. Anne H.

Journal:

Journal of Agricultural and Food Chemistry

Year:

1991

Language:

english

File:

PDF, 2.15 MB

english, 1991

28

[American Society of Agricultural and Biological Engineers ASABE/CSBE North Central Intersectional Meeting - ()] ASABE/CSBE North Central Intersectional Meeting - The Effect of Superheated Steam Temperature, Velocity and Processing Time on Selected Oat Groat Post-Processing Properties

Dagmara S Zmidzinska,, Stefan Cenkowski,, Susan Arntfield,

Year:

2006

File:

PDF, 90 KB

2006

29

Effect of pre-dehulling treatments on some nutritional and physical properties of navy and pinto beans (Phaseolus vulgaris L.)

Alex A. Anton, Kelly A. Ross, Trust Beta, R. Gary Fulcher, Susan D. Arntfield

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2008

Language:

english

File:

PDF, 195 KB

english, 2008

30

Micronization pretreatments for reducing the cooking time of lentils

Scanlon, Martin G, Malcolmson, Linda J, Arntfield, Susan D, Watts, Beverley, Ryland, Donna, Prokopowich, Dale J

Journal:

Journal of the Science of Food and Agriculture

Year:

1998

Language:

english

File:

PDF, 224 KB

english, 1998

31

Molecular forces involved in heat-induced pea protein gelation: Effects of various reagents on the rheological properties of salt-extracted pea protein gels

Xiang Dong Sun, Susan D. Arntfield

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 567 KB

english, 2012

32

Effect of salts and pH on selected ketone flavours binding to salt-extracted pea proteins: The role of non-covalent forces

Wang, Kun, Arntfield, Susan D.

Journal:

Food Research International

Year:

2015

File:

PDF, 813 KB

2015

33

The Physical Properties of Micronised Lentils as a Function of Tempering Moisture

Martin G. Scanlon, Stefan Cenkowski, Kevin I. Segall, Susan D. Arntfield

Journal:

Biosystems Engineering

Year:

2005

Language:

english

File:

PDF, 346 KB

english, 2005

34

Storage stability of oat groats processed commercially and with superheated steam

Dagmara Head, Stefan Cenkowski, Susan Arntfield, Kelly Henderson

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2011

Language:

english

File:

PDF, 236 KB

english, 2011

35

Binding of selected volatile flavour mixture to salt-extracted canola and pea proteins and effect of heat treatment on flavour binding

Wang, Kun, Arntfield, Susan D.

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 879 KB

english, 2015

36

Incorporation of pulse flours of different particle size in relation to pita bread quality

Yulia Borsuk, Susan Arntfield, Odean M Lukow, Kevin Swallow, Linda Malcolmson

Journal:

Journal of the Science of Food and Agriculture

Year:

2012

Language:

english

File:

PDF, 169 KB

english, 2012

37

Provitamin A potential of landrace orange maize variety (Zea mays L.) grown in different geographical locations of central Malawi

Hwang, Taeyoung, Ndolo, Victoria U., Katundu, Mangani, Nyirenda, Blessings, Bezner-Kerr, Rachel, Arntfield, Susan, Beta, Trust

Journal:

Year:

2016

Language:

english

File:

PDF, 1.13 MB

english, 2016

38

Modification of interactions between selected volatile flavour compounds and salt-extracted pea protein isolates using chemical and enzymatic approaches

Wang, Kun, Arntfield, Susan D.

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.17 MB

english, 2016

39

Influence of salts on the microstructural and rheological properties of heat-induced protein networks from ovalbumin and vicilin

Arntfield, Susan D., Murray, E. Donald, Ismond, M. Anne H.

Journal:

Journal of Agricultural and Food Chemistry

Year:

1990

Language:

english

File:

PDF, 3.02 MB

english, 1990

40

Understanding Water Uptake from the Induced Changes Occurred During Processing: Chemistry of Pinto and Navy Bean Seed Coats

Ross, Kelly A., Zhang, Lei, Arntfield, Susan D.

Journal:

International Journal of Food Properties

Year:

2010

Language:

english

File:

PDF, 231 KB

english, 2010

41

Improvement of canola protein gelation properties through enzymatic modification with transglutaminase

Alexandra Pinterits, Susan D. Arntfield

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2008

Language:

english

File:

PDF, 1.15 MB

english, 2008

42

Changes in levels of enzyme inhibitors during soaking and cooking for pulses available in Canada

Shi, Lan, Mu, Kaiwen, Arntfield, Susan D., Nickerson, Michael T.

Journal:

Journal of Food Science and Technology

Year:

2017

Language:

english

File:

PDF, 461 KB

english, 2017

43

[American Society of Agricultural and Biological Engineers ASABE/CSBE North Central Intersectional Meeting - ()] ASABE/CSBE North Central Intersectional Meeting - The Effect of Storage Time, Moisture Content and Pre-treatments on Textural Parameters of Red Lentils

Daniella Alejo-Lucas,, Dagmara Head,, Heng Liu,, Stefan Cenkowski,, Susan Arntfield,

Year:

2006

File:

PDF, 406 KB

2006

44

Gelation properties of salt-extracted pea protein isolate catalyzed by microbial transglutaminase cross-linking

Xiang Dong Sun, Susan D. Arntfield

Journal:

Food Hydrocolloids

Year:

2011

Language:

english

File:

PDF, 495 KB

english, 2011

45

Interaction of selected volatile flavour compounds and salt-extracted pea proteins: Effect on protein structure and thermal-induced gelation properties

Wang, Kun, Arntfield, Susan D.

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 1.50 MB

english, 2015

46

Dynamic oscillatory rheological measurement and thermal properties of pea protein extracted by salt method: Effect of pH and NaCl

Xiang Dong Sun, Susan D. Arntfield

Journal:

Journal of Food Engineering

Year:

2011

Language:

english

File:

PDF, 314 KB

english, 2011

47

Evaluation of Alkaline Conversion of Sinapic Acid to Thomasidioic Acid

Rubino, Maria I., Arntfield, Susan D., Charlton, James L.

Journal:

Journal of Agricultural and Food Chemistry

Year:

1996

Language:

english

File:

PDF, 119 KB

english, 1996

48

Shelf stability and sensory properties of flour tortillas fortified with pinto bean (Phaseolus vulgaris L.) flour: Effects of hydrocolloid addition

Alex A. Anton, Odean M. Lukow, R. Gary Fulcher, Susan D. Arntfield

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2009

Language:

english

File:

PDF, 189 KB

english, 2009

49

Characteristics of heat-induced networks for mixtures of ovalbumin and lysozyme

Arntfield, Susan D., Bernatsky, Aniko.

Journal:

Journal of Agricultural and Food Chemistry

Year:

1993

Language:

english

File:

PDF, 583 KB

english, 1993

50

Effect of salts and pH on selected ketone flavours binding to salt-extracted pea proteins: The role of non-covalent forces

Wang, Kun, Arntfield, Susan D.

Journal:

Food Research International

Year:

2015

Language:

english

File:

PDF, 813 KB

english, 2015

To build up a library is to create a life. It’s never just a random collection of books.

— Carlos María Domínguez

Official channel

Z-Library Desktop Launcher

Z-Library Since 2009 support@1delivery.pm

EnglishРусскийEspañolItalianoελληνικάاللغة العربيةBahasa IndonesiaBahasa Malaysiaहिन्दीDeutschFrançaisPortuguêsУкраїнськаPolski中文繁體中文日本語Tiếng ViệtAzərbaycan DiliՀայոց լեզուภาษาไทยTürk Diliქართველიবাংলাپښتوతెలుగుاردو한국어SrpskiБългарски