Gerardo Medina

Effect of Processing on the In Vitro and In Vivo Protein Quality of Beans (Phaseolus vulgaris and Vicia Faba)

Matthew G. Nosworthy, Gerardo Medina, Adam Franczyk et al. · Nutrients · 2018 · 150 citations · Full text

Effect of processing on the in vitro and in vivo protein quality of red and green lentils (Lens culinaris)

Matthew G. Nosworthy, Gerardo Medina, Adam Franczyk et al. · Food Chemistry · 2017 · 115 citations

Biomanufacturing, Engineering, Ophthalmology +5

Effect of Processing on the <i>in Vitro</i> and <i>in Vivo</i> Protein Quality of Yellow and Green Split Peas (<i>Pisum sativum</i>)

Matthew G. Nosworthy, Adam Franczyk, Gerardo Medina et al. · Journal of Agricultural and Food Chemistry · 2017 · 90 citations

Thermal processing methods differentially affect the protein quality of Chickpea (<i>Cicer arietinum</i>)

Matthew G. Nosworthy, Gerardo Medina, Adam Franczyk et al. · Food Science & Nutrition · 2020 · 47 citations · Full text

Effect of cooking on the in vitro and in vivo protein quality of soy, oat and wheat varieties

Matthew G. Nosworthy, Alan Javier Hernández‐Álvarez, Adam Franczyk et al. · Cereal Chemistry · 2022 · 21 citations

Food Chemistry, Nutrition, Wheat Varieties +15