Peter Fröhlich

Determination of the protein quality of cooked Canadian pulses

Matthew G. Nosworthy, Jason Neufeld, Peter Fröhlich et al. · Food Science & Nutrition · 2017 · 166 citations · Full text

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

Influence of particle size on flour and baking properties of yellow pea, navy bean, and red lentil flours

Lindsay Bourré, Peter Fröhlich, Gina Young et al. · Cereal Chemistry · 2019 · 94 citations

Engineering, Pulse Flours, Dry Grinding Pulses +11

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