Gina Young

Determination of the protein quality of cooked Canadian pulses

Matthew G. Nosworthy, Jason Neufeld, Peter Fröhlich et al. · Food Science & Nutrition · 2017 · 174 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Influence of particle size on flour and baking properties of yellow pea, navy bean, and red lentil flours

Lindsay Bourré, Peter Fröhlich, Gina Young et al. · Cereal Chemistry · 2019 · 96 citations

Agriculture, Food Science, Cereal Science +15

Effect of roasting as a premilling treatment on the functional and bread baking properties of whole yellow pea flour

Gina Young, Lindsay Bourré, Peter Fröhlich et al. · Cereal Chemistry · 2019 · 32 citations

Agriculture, Food Science, Cereal Science +8

Effect of pulse flour storage on flour and bread baking properties

Elaine Sopiwnyk, Gina Young, Peter Fröhlich et al. · LWT · 2019 · 29 citations

Agriculture, Food Science, Cereal Science +14

Influence of premilling thermal treatments of yellow peas, navy beans, and fava beans on the flavor and end‐product quality of tortillas and pitas

Peter Fröhlich, Gina Young, Yulia Borsuk et al. · Cereal Chemistry · 2021 · 18 citations

Agriculture, Food Science, Food Engineering +13