Nickerson M - Search Results

1

CRISPR/Cas9-mediated lipoxygenase gene-editing in yellow pea leads to major changes in fatty acid and flavor profiles.

Bhowmik P, Yan W, Hodgins C, Polley B, Warkentin T, Nickerson M, Ro DK, Marsolais F, Domoney C, Shariati-Ievari S, Aliani M. Bhowmik P, et al. Among authors: nickerson m. Front Plant Sci. 2023 Sep 21;14:1246905. doi: 10.3389/fpls.2023.1246905. eCollection 2023. Front Plant Sci. 2023. PMID: 37810390 Free PMC article.

2

Quantitative trait loci associated with amino acid concentration and in vitro protein digestibility in pea (Pisum sativum L.).

Zhou J, Wan Z, Gali KK, Jha AB, Nickerson MT, House JD, Tar'an B, Warkentin TD. Zhou J, et al. Front Plant Sci. 2023 Mar 10;14:1083086. doi: 10.3389/fpls.2023.1083086. eCollection 2023. Front Plant Sci. 2023. PMID: 36968409 Free PMC article.

3

Submerged fermentation of lentil protein isolate and its impact on protein functionality, nutrition, and volatile profiles.

Shi D, Stone AK, Jafarian Z, Liu E, Xu C, Bhagwat A, Lu Y, Gao P, Polley B, Bhowmik P, Rajagopalan N, Tanaka T, Korber DR, Nickerson MT. Shi D, et al. Among authors: nickerson mt. J Food Sci. 2024 Jun;89(6):3412-3429. doi: 10.1111/1750-3841.17111. Epub 2024 May 20. J Food Sci. 2024. PMID: 38767939

4

Probiotic-based strategies for therapeutic and prophylactic use against multiple gastrointestinal diseases.

Varankovich NV, Nickerson MT, Korber DR. Varankovich NV, et al. Front Microbiol. 2015 Jul 14;6:685. doi: 10.3389/fmicb.2015.00685. eCollection 2015. Front Microbiol. 2015. PMID: 26236287 Free PMC article. Review.

5

Changes in levels of enzyme inhibitors during soaking and cooking for pulses available in Canada.

Shi L, Mu K, Arntfield SD, Nickerson MT. Shi L, et al. J Food Sci Technol. 2017 Mar;54(4):1014-1022. doi: 10.1007/s13197-017-2519-6. Epub 2017 Feb 9. J Food Sci Technol. 2017. PMID: 28303052 Free PMC article.

6

Impact of alcohol washing on the flavour profiles, functionality and protein quality of air classified pea protein enriched flour.

Wang Y, Guldiken B, Tulbek M, House JD, Nickerson M. Wang Y, et al. Among authors: nickerson m. Food Res Int. 2020 Jun;132:109085. doi: 10.1016/j.foodres.2020.109085. Epub 2020 Feb 6. Food Res Int. 2020. PMID: 32331653

7

Effects of extrusion screw speed, feed moisture content, and barrel temperature on the physical, techno-functional, and microstructural quality of texturized lentil protein.

Singh R, Guerrero M, Nickerson MT, Koksel F. Singh R, et al. Among authors: nickerson mt. J Food Sci. 2024 Apr;89(4):2040-2053. doi: 10.1111/1750-3841.16991. Epub 2024 Feb 23. J Food Sci. 2024. PMID: 38391095

8

Encapsulation of omega 3-6-9 fatty acids-rich oils using protein-based emulsions with spray drying.

Chang C, Nickerson MT. Chang C, et al. J Food Sci Technol. 2018 Aug;55(8):2850-2861. doi: 10.1007/s13197-018-3257-0. Epub 2018 Jun 19. J Food Sci Technol. 2018. PMID: 30065394 Free PMC article.

9

Effect of Fermentation on the Protein Digestibility and Levels of Non-Nutritive Compounds of Pea Protein Concentrate.

Çabuk B, Nosworthy MG, Stone AK, Korber DR, Tanaka T, House JD, Nickerson MT. Çabuk B, et al. Food Technol Biotechnol. 2018 Jun;56(2):257-264. doi: 10.17113/ftb.56.02.18.5450. Food Technol Biotechnol. 2018. PMID: 30228800 Free PMC article.

10

Complex coacervation of pea albumin-pectin and ovalbumin-pectin assessed by isothermal titration calorimeter and turbidimetry.

Pillai PK, Guldiken B, Nickerson MT. Pillai PK, et al. J Sci Food Agric. 2021 Feb;101(3):1209-1217. doi: 10.1002/jsfa.10733. Epub 2020 Sep 3. J Sci Food Agric. 2021. PMID: 32789852

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