Matthew G. Nosworthy

Effect of Fermentation on the Protein Digestibility and Levels of Non-Nutritive Compounds of Pea Protein Concentrate

Burcu Çabuk, Matthew G. Nosworthy, Andrea K. Stone et al. · Food Technology and Biotechnology · 2018 · 175 citations · Full text

Agriculture, Biochemistry, Food Science +17

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

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 · 159 citations · Full text

Agriculture, Biochemistry, Food Science +17

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 · 119 citations

Agriculture, Food Science, Food Processing +6

Factors Influencing the Quality of Dietary Proteins: Implications for Pulses

Matthew G. Nosworthy, James D. House · Cereal Chemistry · 2016 · 109 citations

Agriculture, Food Science, Nutritional Sciences +17