Zobrazeno 1 - 10
of 84
pro vyhledávání: '"Linda Malcolmson"'
Autor:
Yulia Borsuk, Lindsay Bourré, Kasia McMillin, Elaine Sopiwnyk, Stuart Jones, Adam Dyck, Linda Malcolmson
Publikováno v:
Applied Sciences, Vol 11, Iss 21, p 10203 (2021)
A controlled fermentation process using straight-grade wheat flour, commercially milled from a grist of Canada Western Red Spring (CWRS) wheat and English wheat, and fresh yeast (Saccharomyces cerevisiae) was found to be effective for developing a na
Externí odkaz:
https://doaj.org/article/3e7c44d0730d451faccba024cc012665
Autor:
Lindsey Boyd, G. H. Crow, Ashok Sarkar, Linda Malcolmson, Peter Frohlich, Rosa Boyd, Albert Vandenberg, Shelley Lagassé, Gina Young, Thomas D. Warkentin, Adam Dyck, Elaine Sopiwnyk, Lindsay Bourré
Publikováno v:
Cereal Chemistry. 99:325-342
Autor:
Stuart Jones, Ashok Sarkar, Linda Malcolmson, Elaine Sopiwnyk, Shelley Lagassé, Lindsay Bourré, Yulia Borsuk, Lindsey Boyd, Adam Dyck, Gina Young
Publikováno v:
Cereal Chemistry. 97:1290-1302
Autor:
Michael T. Nickerson, Zhixin Dai, Yongfeng Ai, Rashim Setia, Linda Malcolmson, Elaine Sopiwnyk
Publikováno v:
Cereal Chemistry. 97:459-471
Autor:
Ashok Sarkar, Gina Young, Yulia Borsuk, Adam Dyck, Peter Frohlich, Linda Malcolmson, Elaine Sopiwnyk, Lindsay Bourré, Stuart Jones
Publikováno v:
Cereal Chemistry. 97:183-195
Autor:
Gina Young, Yulia Borsuk, Heather Hill, Adam Dyck, Shona Fraser, Elaine Sopiwnyk, Lindsay Bourré, Ashok Sarkar, Linda Malcolmson, Stuart Jones
Publikováno v:
Cereal Chemistry. 96:1079-1092
Autor:
Linda Malcolmson, Yulia Borsuk, Mark Pickard, Gina Young, Elaine Sopiwnyk, Lindsay Bourré, Peter Frohlich, Adam Dyck, Ashok Sarkar
Publikováno v:
Cereal Chemistry. 96:895-907
Autor:
Adam Dyck, Ashok Sarkar, Linda Malcolmson, Michael T. Nickerson, Yongfeng Ai, Elaine Sopiwnyk, Yulia Borsuk, Gina Young, Lindsay Bourré, Peter Frohlich
Publikováno v:
Cereal Chemistry. 96:655-667
Autor:
Elaine Sopiwnyk, Lindsay Bourré, Stuart Jones, Yulia Borsuk, Linda Malcolmson, Adam Dyck, Kasia McMillin
Publikováno v:
Applied Sciences
Volume 11
Issue 21
Applied Sciences, Vol 11, Iss 10203, p 10203 (2021)
Volume 11
Issue 21
Applied Sciences, Vol 11, Iss 10203, p 10203 (2021)
A controlled fermentation process using straight-grade wheat flour, commercially milled from a grist of Canada Western Red Spring (CWRS) wheat and English wheat, and fresh yeast (Saccharomyces cerevisiae) was found to be effective for developing a na
Autor:
Adam Dyck, Weikai Yan, Ali Salimi Khorshidi, Linda Malcolmson, Nancy Ames, Martin G. Scanlon, Sijo Joseph Thandapilly, John Waterer, Elaine Sopiwnyk, Lovemore Nkhata Malunga, Richard D. Cuthbert
Publikováno v:
Food Chemistry. 344:128630
The need to produce wheat with low asparagine concentration is of great importance as a measure to mitigate acrylamide concentration in wheat-based products. The association of asparagine concentration in Canadian bread wheat with cultivar, growing l