| Determination of the protein quality of cooked Canadian pulses MG Nosworthy, J Neufeld, P Frohlich, G Young, L Malcolmson, JD House Food science & nutrition 5 (4), 896-903, 2017 | 153 | 2017 |
| Effect of Processing on the In Vitro and In Vivo Protein Quality of Beans (Phaseolus vulgaris and Vicia Faba) MG Nosworthy, G Medina, AJ Franczyk, J Neufeld, P Appah, A Utioh, ... Nutrients 10 (6), 671, 2018 | 123 | 2018 |
| Effect of processing on the in vitro and in vivo protein quality of red and green lentils (Lens culinaris) MG Nosworthy, G Medina, AJ Franczyk, J Neufeld, P Appah, A Utioh, ... Food Chemistry 240, 588-593, 2018 | 102 | 2018 |
| Factors influencing the quality of dietary proteins: Implications for pulses MG Nosworthy, JD House Cereal Chemistry 94 (1), 49-57, 2017 | 99 | 2017 |
| Effect of Processing on the in Vitro and in Vivo Protein Quality of Yellow and Green Split Peas (Pisum sativum) MG Nosworthy, AJ Franczyk, G Medina, J Neufeld, P Appah, A Utioh, ... Journal of Agricultural and Food Chemistry 65 (35), 7790-7796, 2017 | 87 | 2017 |
| Impact of Processing on the Protein Quality of Pinto Bean (Phaseolus vulgaris) and Buckwheat (Fagopyrum esculentum Moench) Flours and Blends, As … MG Nosworthy, A Franczyk, A Zimoch-Korzycka, P Appah, A Utioh, ... Journal of Agricultural and Food Chemistry 65 (19), 3919-3925, 2017 | 86 | 2017 |
| Extent and management of acid soils for sustainable crop production system in the tropical agroecosystems: a review G Agegnehu, T Amede, T Erkossa, C Yirga, C Henry, R Tyler, ... Acta Agriculturae Scandinavica, Section B—Soil & Plant Science 71 (9), 852-869, 2021 | 71 | 2021 |
| A comparative study of the functionality and protein quality of a variety of legume and cereal flours AK Stone, MG Nosworthy, C Chiremba, JD House, MT Nickerson Cereal Chemistry 96 (6), 1159-1169, 2019 | 71 | 2019 |
| Effect of tempering moisture and infrared heating temperature on the nutritional properties of desi chickpea and hull-less barley flours, and their blends T Bai, MG Nosworthy, JD House, MT Nickerson Food Research International 108, 430-439, 2018 | 66 | 2018 |
| Determination of the protein quality of almonds (Prunus dulcis L.) as assessed by in vitro and in vivo methodologies JD House, K Hill, J Neufeld, A Franczyk, MG Nosworthy Food science & nutrition 7 (9), 2932-2938, 2019 | 49 | 2019 |
| Effect of fermentation time on the nutritional properties of pea protein‐enriched flour fermented by Aspergillus oryzae and Aspergillus niger HM Kumitch, A Stone, MG Nosworthy, MT Nickerson, JD House, ... Cereal chemistry 97 (1), 104-113, 2020 | 38 | 2020 |
| Thermal processing methods differentially affect the protein quality of Chickpea (Cicer arietinum) MG Nosworthy, G Medina, AJ Franczyk, J Neufeld, P Appah, A Utioh, ... Food science & nutrition 8 (6), 2950-2958, 2020 | 35 | 2020 |
| Does the concentration, isolation, or deflavoring of pea, lentil, and faba bean protein alter protein quality? MG Nosworthy, MC Tulbek, JD House | 30 | 2017 |
| Effect of extrusion conditions on the physical properties of desi chickpea‐barley extrudates and quality attributes of their resulting flours B Guldiken, A Yovchev, MG Nosworthy, AK Stone, JD House, ... Journal of texture studies 51 (2), 300-307, 2020 | 23 | 2020 |
| Nutritional properties of pea protein‐enriched flour treated with different proteases to varying degrees of hydrolysis D Konieczny, AK Stone, MG Nosworthy, JD House, DR Korber, ... Cereal Chemistry 97 (2), 429-440, 2020 | 23 | 2020 |
| Ontogeny of dipeptide uptake and peptide transporter 1 (PepT1) expression along the gastrointestinal tract in the neonatal Yucatan miniature pig MG Nosworthy, RF Bertolo, JA Brunton British journal of nutrition 110 (2), 275-281, 2013 | 18 | 2013 |
| Effect of barrel temperature and feed moisture on the physical properties of chickpea–sorghum and chickpea–maize extrudates, and the functionality and nutritional value of … S Wang, MG Nosworthy, JD House, Y Ai, S Hood‐Niefer, MT Nickerson Cereal Chemistry 96 (4), 621-633, 2019 | 17 | 2019 |
| Effect of barrel temperature and feed moisture on protein quality in pre-cooked Kabuli chickpea, sorghum, and maize flours S Wang, MG Nosworthy, JD House, SH Niefer, MT Nickerson Food Science and Technology International 26 (3), 265-274, 2020 | 16 | 2020 |
| Oxidative stability of direct‐expanded chickpea–sorghum snacks EK Bekele, MG Nosworthy, CJ Henry, PJ Shand, RT Tyler Food Science & Nutrition 8 (8), 4340-4351, 2020 | 13 | 2020 |
| Effect of cooking on the in vitro and in vivo protein quality of soy, oat and wheat varieties MG Nosworthy, AJ Hernandez‐Alvarez, AJ Franczyk, G Medina, J Neufeld, ... Cereal Chemistry 100 (2), 460-472, 2023 | 11 | 2023 |
