Effect of cooking on the in vitro and in vivo protein quality of soy, oat and wheat varieties von Nosworthy, Matthew G., Hernandez‐Alvarez, Alan J., Franczyk, Adam J., Medina, Gerardo, Neufeld, Jason, Arcand, Yves, Ribéreau, Sabine, Sánchez‐Velázquez, Oscar Abel, House, James D.

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Comparative study of the composition and thermal properties of protein isolates prepared from nine Phaseolus vulgaris legume varieties von Rui, Xin, Boye, Joyce I., Ribereau, Sabine, Simpson, Benjamin K., Prasher, Shiv O.

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Impact of in vitro gastrointestinal digestion on peptide profile and bioactivity of cooked and non-cooked oat protein concentrates von Sánchez-Velázquez, Oscar Abel, Cuevas-Rodríguez, Edith Oliva, Mondor, Martin, Ribéreau, Sabine, Arcand, Yves, Mackie, Alan, Hernández-Álvarez, Alan Javier

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Composition, digestibility, and functional properties of yellow pea as affected by processing von Ribéreau, Sabine, Aryee, Alberta N. A., Tanvier, Siriane, Han, Jay, Boye, Joyce I.

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Impact of processing on the in vitro protein quality, bioactive compounds, and antioxidant potential of 10 selected pulses von Sánchez‐Velázquez, Oscar Abel, Ribéreau, Sabine, Mondor, Martin, Cuevas‐Rodríguez, Edith Oliva, Arcand, Yves, Hernández‐Álvarez, Alan Javier

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Canadian bag-in-box wine under distribution channel abuse: material fatigue, flexing simulation and total closure/spout leakage investigation von Doyon, Gilles, Clément, Alain, Ribéreau, Sabine, Morin, Gérald

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