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Enhancing traceability of wheat quality through the supply chain.
Compr Rev Food Sci Food Saf. 2023 Jul;22(4):2495-2522. doi: 10.1111/1541-4337.13150. Epub 2023 Apr 19.
Compr Rev Food Sci Food Saf. 2023.
PMID: 37078119
Review.
Effect of Revtech thermal processing on volatile organic compounds and chemical characteristics of split yellow pea (Pisum sativum L.) flour.
Fahmi R, Ryland D, Sopiwnyk E, Malcolmson L, Shariati-Ievari S, McElrea A, Barthet V, Blewett H, Aliani M.
Fahmi R, et al. Among authors: sopiwnyk e.
J Food Sci. 2021 Oct;86(10):4330-4353. doi: 10.1111/1750-3841.15913. Epub 2021 Sep 17.
J Food Sci. 2021.
PMID: 34535898
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Sensory and Physical Characteristics of Pan Bread Fortified with Thermally Treated Split Yellow Pea (Pisum sativum L.) Flour.
Fahmi R, Ryland D, Sopiwnyk E, Aliani M.
Fahmi R, et al. Among authors: sopiwnyk e.
J Food Sci. 2019 Dec;84(12):3735-3745. doi: 10.1111/1750-3841.14908. Epub 2019 Nov 19.
J Food Sci. 2019.
PMID: 31742694
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Association of asparagine concentration in wheat with cultivar, location, fertilizer, and their interaction.
Malunga LN, Ames N, Khorshidi AS, Thandapilly SJ, Yan W, Dyck A, Waterer J, Malcolmson L, Cuthbert R, Sopiwnyk E, Scanlon MG.
Malunga LN, et al. Among authors: sopiwnyk e.
Food Chem. 2021 May 15;344:128630. doi: 10.1016/j.foodchem.2020.128630. Epub 2020 Nov 13.
Food Chem. 2021.
PMID: 33223298
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Impacts of short-term germination on the chemical compositions, technological characteristics and nutritional quality of yellow pea and faba bean flours.
Setia R, Dai Z, Nickerson MT, Sopiwnyk E, Malcolmson L, Ai Y.
Setia R, et al. Among authors: sopiwnyk e.
Food Res Int. 2019 Aug;122:263-272. doi: 10.1016/j.foodres.2019.04.021. Epub 2019 Apr 9.
Food Res Int. 2019.
PMID: 31229080
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