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Page 1
Impact of cooking on the protein quality of Russet potatoes.
Food Sci Nutr. 2023 Oct 3;11(12):8131-8142. doi: 10.1002/fsn3.3734. eCollection 2023 Dec.
Food Sci Nutr. 2023.
PMID: 38107092
Free PMC article.
Thermal processing methods differentially affect the protein quality of Chickpea (Cicer arietinum).
Nosworthy MG, Medina G, Franczyk AJ, Neufeld J, Appah P, Utioh A, Frohlich P, Tar'an B, House JD.
Nosworthy MG, et al. Among authors: franczyk aj.
Food Sci Nutr. 2020 May 12;8(6):2950-2958. doi: 10.1002/fsn3.1597. eCollection 2020 Jun.
Food Sci Nutr. 2020.
PMID: 32566213
Free PMC article.
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Effect of Processing on the In Vitro and In Vivo Protein Quality of Beans (Phaseolus vulgaris and Vicia Faba).
Nosworthy MG, Medina G, Franczyk AJ, Neufeld J, Appah P, Utioh A, Frohlich P, House JD.
Nosworthy MG, et al. Among authors: franczyk aj.
Nutrients. 2018 May 25;10(6):671. doi: 10.3390/nu10060671.
Nutrients. 2018.
PMID: 29799474
Free PMC article.
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Effect of Processing on the in Vitro and in Vivo Protein Quality of Yellow and Green Split Peas (Pisum sativum).
Nosworthy MG, Franczyk AJ, Medina G, Neufeld J, Appah P, Utioh A, Frohlich P, House JD.
Nosworthy MG, et al. Among authors: franczyk aj.
J Agric Food Chem. 2017 Sep 6;65(35):7790-7796. doi: 10.1021/acs.jafc.7b03597. Epub 2017 Aug 22.
J Agric Food Chem. 2017.
PMID: 28796503
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Effect of processing on the in vitro and in vivo protein quality of red and green lentils (Lens culinaris).
Nosworthy MG, Medina G, Franczyk AJ, Neufeld J, Appah P, Utioh A, Frohlich P, House JD.
Nosworthy MG, et al. Among authors: franczyk aj.
Food Chem. 2018 Feb 1;240:588-593. doi: 10.1016/j.foodchem.2017.07.129. Epub 2017 Jul 25.
Food Chem. 2018.
PMID: 28946315
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