Susan D. Arntfield - Concepedia

Author

Susan D. Arntfield

Also Known As

S Arntfield, S. ARNTFIELD, S. Arntfield, S. D. ARNTFIELD, S. D. Arntfield, S. D. Arntfield,, S.D Arntfield, S.D. ARNTFIELD, S.D. Arntfield, Susan Arntfield

144

Publications

Citations

H-Index

104

Concepts

All Affiliations

University of Manitoba

About

Susan D. Arntfield is an author at University of Manitoba specializing in engineering, food chemistry, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	28	40	2.9K
2	Health Sciences	19	21	1.3K
3	Natural Sciences	16	18	918
4	Medicine	14	16	1.3K
5	Public Health	2	2	572

Susan D. Arntfield

Publications

6.7K

Citations

H-Index

Page 1

	Year	Citations
Nutritional quality of legume seeds as affected by some physical treatments 2. Antinutritional factors Rabie Khattab, Susan D. Arntfield LWT NutritionPhysical Treatments 2EngineeringBotanyNutritional Quality	2009	328
Physical and nutritional impact of fortification of corn starch-based extruded snacks with common bean (Phaseolus vulgaris L.) flour: Effects of bean addition and extrusion cooking Alex A. Anton, R. Gary Fulcher, Susan D. Arntfield Food Chemistry NutritionEngineeringFood CompositionFood AnalysisCommon Bean	2008	301
The Influence of Processing Parameters on Food Protein Functionality I. Differential Scanning Calorimetry as an Indicator of Protein Denaturation Susan D. Arntfield, E.D. Murray Canadian Institute of Food Science and Technology Journal Food ChemistryNutritionBiochemistryFood AnalysisBioanalysis	1981	295
Gelation properties of salt-extracted pea protein induced by heat treatment Xiang Dong Sun, Susan D. Arntfield Food Research International Biopolymer GelAlternative Protein SourceProtein EngineeringFood EngineeringHeat Treatment	2009	287
Molecular forces involved in heat-induced pea protein gelation: Effects of various reagents on the rheological properties of salt-extracted pea protein gels Xiang Dong Sun, Susan D. Arntfield Food Hydrocolloids Biopolymer GelEngineeringProtein FoldingRheological PropertiesProtein Refolding	2012	263
Nutritional quality of legume seeds as affected by some physical treatments, Part 1: Protein quality evaluation Rabie Khattab, Susan D. Arntfield, C. M. Nyachoti LWT NutritionPart 1EngineeringBotanyNutritional Quality	2009	244
Changes in levels of phytic acid, lectins and oxalates during soaking and cooking of Canadian pulses Lan Shi, Susan D. Arntfield, Michael T. Nickerson Food Research International Food ChemistryFood AnalysisPulsed Electric FieldCanadian PulsesFood Processing	2018	229
Physical and nutritional evaluation of wheat cookies supplemented with pulse flours of different particle sizes Francine Zucco, Yulia Borsuk, Susan D. Arntfield LWT Food ChemistryNutritionDifferent Particle SizesPulse FloursFood Analysis	2011	219
Textural analysis of fat reduced vanilla ice cream products David B. Aime, Susan D. Arntfield, Linda Malcolmson, Food Research International Textural AnalysisNutritionBody CompositionFood Physic	2001	215
A comparative study on the phenolic acids identified and quantified in dry beans using HPLC as affected by different extraction and hydrolysis methods Kelly Ross, Trust Beta, Susan D. Arntfield Food Chemistry Food ChemistryPolyphenolicsBotanyFood AnalysisBioanalysis	2008	205

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