F. Sosulski - Concepedia

Author

F. Sosulski

University of Saskatchewan

Also Known As

F Sosulski, F. SOSULSKI, F. Sosulski, FRANK SOSULSKI, Frank S. Sosulski, Frank Sosulski

Publications

3.1K

Citations

H-Index

Concepts

All Affiliations

University of Saskatchewan Saskatchewan Research Council (Canada)Agriculture and Agri-Food Canada University of Computer Sciences and Economics in Olsztyn

About

F. Sosulski is an author at University of Saskatchewan specializing in food chemistry, health sciences, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	16	17	2.3K
2	Engineering	15	17	1.9K
3	Natural Sciences	5	5	256
4	Medicine	3	3	367
5	Public Health	3	3	234

F. Sosulski

Publications

2.9K

Citations

H-Index

Page 1

	Year	Citations
Free, esterified, and insoluble-bound phenolic acids. 3. Composition of phenolic acids in cereal and potato flours F. Sosulski, K. Krygier, Lawrence Hogge Journal of Agricultural and Food Chemistry Food ChemistryPolyphenolicsEngineeringFood CompositionFood Bioactive Compound	1982	470
Free, esterified, and insoluble-bound phenolic acids. 1. Extraction and purification procedure K. Krygier, F. Sosulski, Lawrence Hogge Journal of Agricultural and Food Chemistry EngineeringFood AnalysisAltmetric Attention ScoreOrganic ChemistryPurification Procedure	1982	442
FUNCTIONAL PROPRETIES OF RAPESEED FLOURS, CONCENTRATES AND ISOLATE F. Sosulski, E.S. Humbert, K. BUI, Journal of Food Science Food ChemistryNutritionCorresponding Soybean FlourBiomanufacturingRapeseed Flours	1976	240
Functional Properties of Ten Legume Flours F. Sosulski, M.D Garratt, A.E Slimkard Canadian Institute of Food Science and Technology Journal Food ChemistryFunctional PropertiesBotanyFunctional PropertyLegume Science	1976	228
Studies on the Functional Characteristics and Digestibility of Starches from <i>Phaseolus vulgaris</i> Biotypes R. Hoover, F. Sosulski Starch - Stärke Food ChemistryFunctional CharacteristicsEngineeringIn Vitro FermentationBiochemistry	1985	207
Effect of Cross‐Linking on Functional Properties of Legume Starches R. Hoover, F. Sosulski Starch - Stärke Food ChemistryField Pea StarchBiomanufacturingElectron MicroscopyIn Vitro Fermentation	1986	181
Free, esterified, and insoluble-bound phenolic acids. 2. Composition of phenolic acids in rapeseed flour and hulls K. Krygier, F. Sosulski, Lawrence Hogge Journal of Agricultural and Food Chemistry Food ChemistryRapeseed FlourPolyphenolicsAgricultural ChemistryBiochemistry	1982	164
Yield and functional properties of air‐classified protein and starch fractions from eight legume flours F. Sosulski, C. G. Youngs Journal of the American Oil Chemists Society NutritionFood AnalysisAgricultural EconomicsPolysaccharideGrain Quality	1979	136
Composition of polar lipids in rapeseed F. Sosulski, R. Zadernowski, K. Babuchowski Journal of the American Oil Chemists Society Lipid AnalysisEngineeringBotanySaturated AcidsSterol Glycoside	1981	98
Chemical, functional, and nutritional properties of sunflower protein products F. Sosulski, Sharon E. Fleming Journal of the American Oil Chemists Society Food ChemistryNutritionEngineeringBiochemistryFunctional Property	1977	84

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