Linda Malcolmson

Thermal processing effects on the functional properties and microstructure of lentil, chickpea, and pea flours

Zhen Ma, Joyce I. Boye, Benjamin K. Simpson et al. · Food Research International · 2010 · 404 citations

Agriculture, Food Science, Materials Science +14

Textural analysis of fat reduced vanilla ice cream products

David B. Aime, Susan D. Arntfield, Linda Malcolmson et al. · Food Research International · 2001 · 217 citations

Agriculture, Dairy Science, Food Science +12

Impacts of short-term germination on the chemical compositions, technological characteristics and nutritional quality of yellow pea and faba bean flours

Rashim Setia, Zhixin Dai, Michael T. Nickerson et al. · Food Research International · 2019 · 188 citations

Agriculture, Food Science, Plant Sciences +15

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

Bioavailability of Alpha-Linolenic Acid in Subjects after Ingestion of Three Different Forms of Flaxseed

J. Alejandro Austria, Mélanie N. Richard, Mirna N. Chahine et al. · Journal of the American College of Nutrition · 2008 · 141 citations

Agriculture, Nutrition, Nutritional Sciences +15