The levels of bioactive compounds found in raw and cooked Canadian pulses von Stone, AK, Waelchli, KN, Çabuk, B, McIntosh, TC, Wanasundara, J, Arntfield, SD, Nickerson, MT

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Nutritional quality of legume seeds as affected by some physical treatments 2. Antinutritional factors von Khattab, R.Y., Arntfield, S.D.

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Nutritional quality of legume seeds as affected by some physical treatments, Part 1: Protein quality evaluation von Khattab, R.Y., Arntfield, S.D., Nyachoti, C.M.

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Functional properties of raw and processed canola meal von Khattab, R.Y., Arntfield, S.D.

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Surface hydrophobicity of commercial canola proteins mixed with κ-carrageenan or guar gum von Uruakpa, F.O., Arntfield, S.D.

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Effects of micronization pretreatments on the physicochemical properties of navy and black beans ( Phaseolus vulgaris L.) von Bellido, G., Arntfield, S.D., Cenkowski, S., Scanlon, M.

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Textural analysis of fat reduced vanilla ice cream products von AIME, D. B, ARNTFIELD, S. D, MALCOLMSON, L. J, RYLAND, D

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A rapid high‐performance liquid chromatographic method for the determination of sinapine and sinapic acid in canola seed and meal von Cai, R., Arntfield, S. D.

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Effect of micronized pea and enzyme supplementation on nutrient utilization and manure output in growing pigs von Nyachoti, C.M, Arntfield, S.D, Guenter, W, Cenkowski, S, Opapeju, F.O

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Emulsifying characteristics of commercial canola protein–hydrocolloid systems von Uruakpa, Florence O., Arntfield, S.D.

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Rheological characteristics of commercial canola protein isolate–κ-carrageenan systems von Uruakpa, F.O., Arntfield, S.D.

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Impact of urea on the microstructure of commercial canola protein–carrageenan network: A research note von Uruakpa, F.O., Arntfield, S.D.

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Reduction in Lentil Cooking Time Using Micronization: Comparison of 2 Micronization Temperatures von Arntfield, S.D., Scanlon, M.G., Malcolmson, L.J., Watts, B.M., Cenkowski, S., Ryland, D., Savoie, V.

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INTERPRETATION OF THE FORCE-DEFORMATION CURVES OF COOKED RED LENTILS (LENS CULINARIS) von ROSS, K.A, ALEJO-LUCAS, D, MALCOLMSON, L, ARNTFIELD, S.D, CENKOWSKI, S

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The Effect of Micronization Operational Conditions on the Physicochemical Properties of Navy Beans (Phaseolus vulgaris L.) von Bellido, G.G., Arntfield, S.D., Scanlon, M.G., Cenkowski, S.

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Hydration properties of different varieties of Canadian field peas (Pisum sativum) from different locations von An, D, Arntfield, S.D, Beta, T, Cenkowski, S

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Thermal gelation in relation to binding of bovine serum albumin-polysaccharide systems von Cai, R. (Univ. of Manitoba, Winnipeg, Winnipeg, Manitoba, Canada.), Arntfield, S.D

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Network formation of canola protein– κ-carrageenan mixtures as affected by salts, urea and dithiothreitol von Uruakpa, Florence O., Arntfield, S.D.

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Structural changes of sinapic acid during alkali-induced air oxidation and the development of colored substances von Cai, R, Arntfield, S.D, Charlton, J.L

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Structural changes of sinapic acid and sinapine bisulfate during autoclaving with respect to the development of colored substances von Cai, R, Arntfield, S.D, Charlton, J.L

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