| Effect of processing on the in vitro and in vivo protein quality of beans (Phaseolus vulgaris and Vicia Faba) MG Nosworthy, G Medina, AJ Franczyk, J Neufeld, P Appah, A Utioh, ... Nutrients 10 (6), 671, 2018 | 124 | 2018 |
| Effect of processing on the in vitro and in vivo protein quality of red and green lentils (Lens culinaris) MG Nosworthy, G Medina, AJ Franczyk, J Neufeld, P Appah, A Utioh, ... Food chemistry 240, 588-593, 2018 | 102 | 2018 |
| Effect of Processing on the in Vitro and in Vivo Protein Quality of Yellow and Green Split Peas (Pisum sativum) MG Nosworthy, AJ Franczyk, G Medina, J Neufeld, P Appah, A Utioh, ... Journal of agricultural and food chemistry 65 (35), 7790-7796, 2017 | 87 | 2017 |
| Impact of Processing on the Protein Quality of Pinto Bean (Phaseolus vulgaris) and Buckwheat (Fagopyrum esculentum Moench) Flours and Blends, As … MG Nosworthy, A Franczyk, A Zimoch-Korzycka, P Appah, A Utioh, ... Journal of agricultural and food chemistry 65 (19), 3919-3925, 2017 | 86 | 2017 |
| Determination of the protein quality of almonds (Prunus dulcis L.) as assessed by in vitro and in vivo methodologies JD House, K Hill, J Neufeld, A Franczyk, MG Nosworthy Food Science & Nutrition 7 (9), 2932-2938, 2019 | 49 | 2019 |
| Thermal processing methods differentially affect the protein quality of Chickpea (Cicer arietinum) MG Nosworthy, G Medina, AJ Franczyk, J Neufeld, P Appah, A Utioh, ... Food Science & Nutrition, 2020 | 35 | 2020 |
| Comparison of methodologies used to define the protein quality of human foods and support regulatory claims WD Mansilla, CPF Marinangeli, C Cargo-Froom, A Franczyk, JD House, ... Applied Physiology, Nutrition, and Metabolism, 1-10, 2020 | 26 | 2020 |
| Impacts of infrared heating and tempering on the chemical composition, morphological, functional properties of navy bean and chickpea flours B Guldiken, D Konieczny, A Franczyk, V Satiro, M Pickard, N Wang, ... European Food Research and Technology, 1-15, 2022 | 17 | 2022 |
| Effect of cooking on the in vitro and in vivo protein quality of soy, oat and wheat varieties MG Nosworthy, AJ Hernandez‐Alvarez, AJ Franczyk, G Medina, J Neufeld, ... Cereal Chemistry, 2022 | 11 | 2022 |
| Physicochemical, nutritional and functional properties of chickpea (Cicer arietinum) and navy bean (Phaseolus vulgaris) flours from different mills B Guldiken, A Franczyk, L Boyd, N Wang, K Choo, E Sopiwnyk, J House, ... European Food Research and Technology, 1-12, 2022 | 5 | 2022 |
| Impact of milling on the functional and physicochemical properties of green lentil and yellow pea flours B Guldiken, A Franczyk, L Boyd, N Wang, K Choo, E Sopiwnyk, JD House, ... Cereal Chemistry, 2022 | 5 | 2022 |
| Effect of Genotype, Year, and Location on the Proximate Composition and In Vitro Protein Quality of Select Pea Cultivars MG Nosworthy, S Huang, A Franczyk, GC Arganosa, TD Warkentin, ... ACS Food Science & Technology 1 (9), 1670-1676, 2021 | 5 | 2021 |
| Effects of extrusion cooking on the nutritional quality of puffed snacks made from blends of barley and green lentil flours X Li, A Franczyk, K Kahraman, JD House, F Koksel Journal of Food Measurement and Characterization, 1-9, 2023 | 4 | 2023 |
| Characterization of the mechanical properties of high-moisture meat analogues using low-intensity ultrasound: Linking mechanical properties to textural and nutritional quality … RM Guillermic, AJ Franczyk, SO Kerhervé, JD House, JH Page, F Koksel Food Research International 173, 113193, 2023 | 3 | 2023 |
| Evaluation of in vitro methodology to determine protein digestibility and quality of plant-based proteins A Franczyk University of Manitoba, 2018 | 2 | 2018 |
| Hemp (Cannabis sativa L.) Protein: Impact of Extraction Method and Cultivar on Structure, Function, and Nutritional Quality L Eckhardt, F Bu, A Franczyk, T Michaels, BP Ismail Current Research in Food Science, 100746, 2024 | | 2024 |
| The in vivo and in vitro protein quality of three hemp protein sources MG Nosworthy, A Franczyk, J Neufeld, JD House Food Science & Nutrition, 2023 | | 2023 |
| Impact of cooking on the protein quality of Russet potatoes T Bailey, AJ Franczyk, EM Goldberg, JD House Food Science & Nutrition, 2023 | | 2023 |
| Opportunities for in vitro systems to estimate the protein digestibility-corrected amino acid score (PDCAAS) in plant-based proteins A Franczyk, M Nosworthy, G Medina, J Neufeld, J House Applied Physiology, Nutrition, and Metabolism 44 (4), S1-S54, 2019 | | 2019 |
| Impact of processing on the protein quality of a pinto bean/buckwheat blend, as determined by in vitro and in vivo methodologies MG Nosworthy, A Franczyk, J Neufeld, JD House The FASEB Journal 30 (1_supplement), 893.8-893.8, 2016 | | 2016 |
