Adam Franczyk

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

Impact of Processing on the Protein Quality of Pinto Bean (<i>Phaseolus vulgaris</i>) and Buckwheat (<i>Fagopyrum esculentum</i> Moench) Flours and Blends, As Determined by in Vitro and in Vivo Methodologies

Matthew G. Nosworthy, Adam Franczyk, Anna Zimoch-Korzycka et al. · Journal of Agricultural and Food Chemistry · 2017 · 85 citations

Nutrition, Engineering, Pinto Bean +22

Determination of the protein quality of almonds (<i>Prunus dulcis</i> L.) as assessed by in vitro and in vivo methodologies

James D. House, Kristen E. Hill, Jason Neufeld et al. · Food Science & Nutrition · 2019 · 63 citations · Full text