Publications in collaboration with researchers from University of Guelph (136)

2024

  1. Comparative rheology and antioxidant potential of high-methoxyl sugar acid gels of unrefined powder and acid-extracted pectin from two hawthorn (Crataegus pinnatifida) fruit cultivars

    LWT, Vol. 203

  2. Comparison of nonlinear functions to describe lactation curves for cumulative milk production in buffalo

    Journal of Dairy Research, Vol. 91, Núm. 1, pp. 3-9

  3. Heat-treated bean flour: Exploring techno-functionality via starch-protein structure-function analysis

    Food Hydrocolloids, Vol. 157

  4. Texture profiling of muscle meat benchmarks and plant-based analogues: An instrumental and sensory design approach with focus on correlations

    Food Hydrocolloids, Vol. 151

2023

  1. A comparative investigation of seed storage protein fractions: The synergistic impact of molecular properties and composition on anisotropic structuring

    Food Hydrocolloids, Vol. 137

  2. An analysis of Earth temperature and related series in air and soil

    Advances in Agronomy (Academic Press Inc.), pp. 227-258

  3. Dispersion of low concentration of particulate or fibrillated protein fillers into plant protein melts and their impact on the elasticity and tenderness gap of plant-based foods

    Food Hydrocolloids, Vol. 144

  4. Identifying hepatic genes regulating the ovine response to gastrointestinal nematodes using RNA-Sequencing

    Frontiers in Genetics, Vol. 14

  5. Methodology adjusting for least squares regression slope in the application of multiplicative scatter correction to near-infrared spectra of forage feed samples

    Journal of Chemometrics, Vol. 37, Núm. 11

  6. Quality and chemical stability of long-term stored soy, canola, and sunflower cold-pressed cake lipids before and after thermomechanical processing: A 1H NMR study

    LWT, Vol. 173

  7. Statistical options for the analysis of in vitro gas production profiles illustrated using rumen liquor as the inoculum

    Journal of Agricultural Science, Vol. 161, Núm. 5, pp. 686-695

  8. Statistical testing of range-size change as affected by the extremes of seasonal maximum temperatures

    CAB Reviews: Perspectives in Agriculture, Veterinary Science, Nutrition and Natural Resources, Vol. 2023

  9. Unravelling transmission ratio distortion across the bovine genome: identification of candidate regions for reproduction defects

    BMC Genomics, Vol. 24, Núm. 1

  10. α-Amylase reactive extrusion enhances the protein digestibility of saponin-free quinoa flour while preserving its total phenolic content

    Innovative Food Science and Emerging Technologies, Vol. 88

2022

  1. A Holistic Approach to Evaluating Linear and Non-Linear Mixed Models to Predict Phosphorus Retention in Growing and Finishing Pigs

    Animals, Vol. 12, Núm. 13

  2. Changes to fine structure, size and mechanical modulus of phytoglycogen nanoparticles subjected to high-shear extrusion

    Carbohydrate Polymers, Vol. 298

  3. Enhancing the nutritional value of cold-pressed oilseed cakes through extrusion cooking

    Innovative Food Science and Emerging Technologies, Vol. 77

  4. Genome-wide association study for meat tenderness in beef cattle identifies patterns of the genetic contribution in different post-mortem stages

    Meat Science, Vol. 186

  5. Hemp (Cannabis sativa L.) protein concentrates from wet and dry industrial fractionation: Molecular properties, nutritional composition, and anisotropic structuring

    Food Hydrocolloids, Vol. 131

  6. Modelling growth in dairy heifers based on linear body measurements (withers height) using non-linear functions

    Journal of Dairy Research, Vol. 89, Núm. 2, pp. 148-151