Bioavailability of α-linolenic acid from flaxseed diets as a function of the age of the subject von Patenaude, A, Rodriguez-Leyva, D, Edel, A.L, Dibrov, E, Dupasquier, C.M.C, Austria, J.A, Richard, M.N, Chahine, M.N, Malcolmson, L.J, Pierce, G.N

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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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Storage stability of milled flaxseed von Malcolmson, L.J, Przybylski, R, Daun, J.K

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Frying performance of genetically modified canola oils von Petukhov, I, Malcolmson, L.J, Przybylski, R, Armstrong, L

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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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Storage stability of potato chips fried in genetically modified canola oils von Petukhov, I., Malcolmson, L. J., Przybylski, R., Armstrong, L.

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FLAVOR PROPERTIES OF PAN AND PITA BREADS MADE FROM RED AND WHITE HARD SPRING WHEATS von WATTS, B., RYLAND, D., MALCOLMSON, L.J., AMBALAMAATIL, S., ADAMS, K.M., LUKOW, O.M.

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Effect of tempering and end moisture content on the quality of micronized lentils von Arntfield, S.D, Scanlon, M.G, Malcolmson, L.J, Watts, B, Ryland, D, Savoie, V

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Characterization of stored regular and low-linolenic canola oils at different levels of consumer acceptance von Malcolmson, L.J, Vaisey-Genser, M, Przybylski, R, Ryland, D, Eskin, N.A.M, Armstrong, L

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Sensory stability of canola oil: present status of shelf life studies von Malcolmson, L. J., Vaisey‐Genser, M., Przybylski, R., Eskin, N. A. M.

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Textural optimization of spaghetti using response surface methodology: effects of drying temperature and durum protein level von Malcolmson, L.J, Matsuo, R.R, Balshaw, R

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How well do early-generation quality tests predict flour performance? von Kaur, K., Lukow, O. M., Preston, K. R., Malcolmson, L. J.

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Relationship between physicochemical and cooking properties, and effects of cooking on antinutrients, of yellow field peas (Pisum sativum) von Wang, Ning, Daun, James K, Malcolmson, Linda J

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Consumer acceptance of canola oils during temperature-accelerated storage von Vaisey-Genser, M., Malcolmson, L.J., Ryland, D., Przybylski, R., Eskin, N.A.M., Armstrong, L.

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Micronization pretreatments for reducing the cooking time of lentils von Scanlon, M.G, Malcolmson, L.J, Arntfield, S.D, Watts, B, Ryland, D, Prokopowich, D.J

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Bioavailability of [alpha]-linolenic acid from flaxseed diets as a function of the age of the subject von Patenaude, A, Rodriguez-leyva, D, Edel, A L, Dibrov, E, Dupasquier, C M C, Austria, J A, Richard, M N, Chahine, M N, Malcolmson, L J, Pierce, G N

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Effects of drying temperature and farina blending on spaghetti quality using response surface methodology von Malcolmson, L.J. (University of Manitoba, Winnipeg, Manitoba), Matsuo, R.R, Balshaw, R

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Effects of cooking water composition on stickiness and cooking loss of spaghetti von Malcolmson, L.J, Matsuo, R.R

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A colorimetric method for estimating spaghetti cooking losses von Matsuo, R.R, Malcolmson, L.J, Edwards, N.M, Dexter, J.E

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QUALITY ATTRIBUTES OF CANADIAN HARD WHITE SPRING WHEAT von AMBALAMAATIL, SUMATHI, LUKOW, ODEAN M., MALCOLMSON, LINDA J.

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