J. Neufeld

发表

Prediction of protein and amino acid contents in whole and ground lentils using near-infrared reflectance spectroscopy

Jiayi Hang, Da Shi, J. Neufeld, 2022, LWT.

Determination of the protein quality of cooked Canadian pulses

L. Malcolmson, J. House, Matthew G. Nosworthy, 2017, Food science & nutrition.

Hempseed Products Fed to Hens Effectively Increased n-3 Polyunsaturated Fatty Acids in Total Lipids, Triacylglycerol and Phospholipid of Egg Yolk

J. House, J. Neufeld, M. Suh, 2016, Lipids.

Impact of Processing on the Protein Quality of Pinto Bean (Phaseolus vulgaris) and Buckwheat (Fagopyrum esculentum Moench) Flours and Blends, As Determined by in Vitro and in Vivo Methodologies.

A. Franczyk, J. House, Matthew G. Nosworthy, 2017, Journal of agricultural and food chemistry.

Performance, egg quality, and blood plasma chemistry of laying hens fed hempseed and hempseed oil.

J. House, J. Neufeld, M. Neijat, 2014, Poultry science.

Effect of processing on the in vitro and in vivo protein quality of red and green lentils (Lens culinaris).

A. Franczyk, J. House, Matthew G. Nosworthy, 2018, Food chemistry.

Effect of Processing on the in Vitro and in Vivo Protein Quality of Yellow and Green Split Peas (Pisum sativum).

A. Franczyk, J. House, Matthew G. Nosworthy, 2017, Journal of agricultural and food chemistry.

Effect of Processing on the In Vitro and In Vivo Protein Quality of Beans (Phaseolus vulgaris and Vicia Faba)

A. Franczyk, J. House, Matthew G. Nosworthy, 2018, Nutrients.

Evaluating the quality of protein from hemp seed (Cannabis sativa L.) products through the use of the protein digestibility-corrected amino acid score method.

G. Leson, J. House, J. Neufeld, 2010, Journal of agricultural and food chemistry.

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

B. Tar’an, A. Franczyk, J. House, 2020, Food science & nutrition.

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

A. Franczyk, J. House, Matthew G. Nosworthy, 2019, Food science & nutrition.

Increasing Levels of Dietary Hempseed Products Leads to Differential Responses in the Fatty Acid Profiles of Egg Yolk, Liver and Plasma of Laying Hens

J. House, J. Neufeld, M. Suh, 2016, Lipids.

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

A. Franczyk, Matthew G. Nosworthy, J. Neufeld, 2023, Food Science & Nutrition.