Mark Pickard - Concepedia

Author

Mark Pickard

University of Saskatchewan

Also Known As

M. D. Pickard, M. Pickard, M.D. PICKARD, M.D. Pickard, Mark D. Pickard, Mark Pickard

Publications

1.1K

Citations

H-Index

Concepts

All Affiliations

University of Saskatchewan Agriculture and Agri-Food Canada University of Manitoba University of Guelph Plant Biotechnology Institute

About

Mark Pickard is an author at University of Saskatchewan specializing in food chemistry, agricultural economics, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	8	8	435
2	Engineering	7	7	311
3	Medicine	4	4	149
4	Education	3	3	124
5	Natural Sciences	2	2	82

Mark Pickard

Publications

Citations

H-Index

Page 1

	Year	Citations
Effect of thermal processing on antioxidant properties of purple wheat bran Wende Li, Mark Pickard, Trust Beta Food Chemistry Food ChemistryFood AnalysisGreen ChemistryFood EngineeringPurple Wheat Bran	2007	192
Effect of infrared heating on the properties of legume seeds* Oladiran Fasina, Bob Tyler, Mark Pickard, International Journal of Food Science & Technology EngineeringBotanyChemical CompositionFood AnalysisFood Biophysics	2001	108
Evaluation of Antioxidant Activity and Electronic Taste and Aroma Properties of Antho-Beers from Purple Wheat Grain Wende Li, Mark Pickard, Trust Beta Journal of Agricultural and Food Chemistry Food ChemistryAgricultural ChemistryChemical EngineeringModerate ConsumptionFood Bioactive Compound	2007	61
Use of lignosulfonate to decrease the rumen degradability of canola meal protein Tim A. McAllister, K. J. Cheng, K. A. Beauchemin, Canadian Journal of Animal Science NutritionVitro Ammonia ConcentrationLso 3Agricultural EconomicsEducation	1993	57
INFRARED HEATING of HULLESS and PEARLED BARLEY Oladiran Fasina, Robert T. Tyler, Mark Pickard, Journal of Food Processing and Preservation EngineeringBotanyFood AnalysisAgricultural EconomicsThermal Processing	1999	48
Stereospecific analyses of seed triacylglycerols from high‐erucic acid brassicaceae: Detection of erucic acid at the<i>sn</i>‐2 position in<i>Brassica oleracea</i> L. Genotypes David C. Taylor, S. L. MacKenzie, A.R. McCurdy, Journal of the American Oil Chemists Society Lipid AnalysisPlant AnalysisBotanyEmbryo RescueB. Napus	1994	48
Impact of Micronization on Rapidly Digestible, Slowly Digestible, and Resistant Starch Concentrations in Normal, High-Amylose, and Waxy Barley Shahram Emami, Venkatesh Meda, Mark Pickard, Journal of Agricultural and Food Chemistry	2010	44
MODELLING THE INFRARED RADIATIVE HEATING OF AGRICULTURAL CROPS Oladiran Fasina, Robert T. Tyler, Mark Pickard Drying Technology Radiative Heat TransferPrecision AgricultureEngineeringAgricultural EconomicsThermal Processing	1998	44
Generating functional property variation in lentil (Lens culinaris) flour by seed micronization: Effects of seed moisture level and surface temperature Subhani M. Pathiratne, P.J. Shand, Mark Pickard, Food Research International EngineeringSurface TemperatureGrain ScienceFood EngineeringGrain Quality	2015	43
Influence of infrared heating on the functional properties of processed lentil flours: A study focusing on tempering period and seed size Siyuan Liu, Hanyue Yin, Mark Pickard, Food Research International Food ChemistrySeed SizeAgricultural EconomicsLentil FloursFood Engineering	2020	43

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