Neufeld J - Search Results

1

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: neufeld j. 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.

2

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

House JD, Neufeld J, Leson G. House JD, et al. Among authors: neufeld j. J Agric Food Chem. 2010 Nov 24;58(22):11801-7. doi: 10.1021/jf102636b. Epub 2010 Oct 26. J Agric Food Chem. 2010. PMID: 20977230

3

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

Neijat M, Gakhar N, Neufeld J, House JD. Neijat M, et al. Among authors: neufeld j. Poult Sci. 2014 Nov;93(11):2827-40. doi: 10.3382/ps.2014-03936. Epub 2014 Sep 19. Poult Sci. 2014. PMID: 25239534 Free article.

4

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

Neijat M, Suh M, Neufeld J, House JD. Neijat M, et al. Among authors: neufeld j. Lipids. 2016 May;51(5):601-14. doi: 10.1007/s11745-015-4088-7. Epub 2015 Oct 29. Lipids. 2016. PMID: 26515300

5

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

Neijat M, Suh M, Neufeld J, House JD. Neijat M, et al. Among authors: neufeld j. Lipids. 2016 May;51(5):615-33. doi: 10.1007/s11745-016-4146-9. Epub 2016 Apr 6. Lipids. 2016. PMID: 27052441

6

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.

Nosworthy MG, Franczyk A, Zimoch-Korzycka A, Appah P, Utioh A, Neufeld J, House JD. Nosworthy MG, et al. Among authors: neufeld j. J Agric Food Chem. 2017 May 17;65(19):3919-3925. doi: 10.1021/acs.jafc.7b00697. Epub 2017 May 9. J Agric Food Chem. 2017. PMID: 28452476

7

Determination of the protein quality of cooked Canadian pulses.

Nosworthy MG, Neufeld J, Frohlich P, Young G, Malcolmson L, House JD. Nosworthy MG, et al. Among authors: neufeld j. Food Sci Nutr. 2017 Jun 20;5(4):896-903. doi: 10.1002/fsn3.473. eCollection 2017 Jul. Food Sci Nutr. 2017. PMID: 28748078 Free PMC article.

8

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: neufeld j. 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

9

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: neufeld j. 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

10

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: neufeld j. Nutrients. 2018 May 25;10(6):671. doi: 10.3390/nu10060671. Nutrients. 2018. PMID: 29799474 Free PMC article.

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