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

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

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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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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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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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Magnitude Estimation of Infant Foods III. Taste and Texture of Infant Cereals von Malcolmson, L.J., McDaniel, M.R.

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Development of a Gas Chromatographic System for Trapping and Analyzing Volatiles From Canned Tuna von Przybylski, R., Eskin, N.A.M., Malcolmson, L.J.

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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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Flavor Protein Interactions in a Formulated Soup Containing Flavored Soy Protein von Malcolmson, L.J., McDaniel, M.R., Hoehn, E.

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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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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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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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Stability of Low Linolenic Acid Canola Oil to Accelerated Storage at 60°C von Przybylski, R., Malcolmson, L.J., Eskin, N.A.M., Durance-Tod, S., Mickle, J., Carr, R.

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Relationship between sensory clarity and turbidity values of apple juice von Malcolmson, L.J, Jeffery, L, Sharma, D.D, Ng, P.K.W

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