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Arntfield, Susan
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1

Reduced in vitro starch hydrolysis and in vivo glycemic eff..:

Wu, Mingjue (Shirley) ; Taylor, Carla ; Zahradka, Peter.
Journal of the Science of Food and Agriculture.  103 (2023)  15 - p. 7829-7835 , 2023
Link: https://doi.org/10.1002/..
 
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2

Plant extracts effectiveness to extend bison meat shelf lif:

Sood, Vipasha ; Tian, Wenchao ; Narvaez‐Bravo, Claudia..
Journal of Food Science.  85 (2020)  4 - p. 936-946 , 2020
Link: https://doi.org/10.1111/..
 
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3

Differentiating between tackiness and stickiness and their ..:

Noren, Nancy Ellen ; Scanlon, Martin G. ; Arntfield, Susan D.
Trends in Food Science & Technology.  88 (2019)  - p. 290-301 , 2019
Link: https://doi.org/10.1016/..
 
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4

Characteristics of flavonol glycosides in bean (Phaseolus v..:

Pitura, Karen ; Arntfield, Susan D.
Food Chemistry.  272 (2019)  - p. 26-32 , 2019
Link: https://doi.org/10.1016/..
 
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5

Changes in levels of phytic acid, lectins and oxalates duri..:

Shi, Lan ; Arntfield, Susan D. ; Nickerson, Michael
Food Research International.  107 (2018)  - p. 660-668 , 2018
Link: https://doi.org/10.1016/..
 
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6

Changes in levels of enzyme inhibitors during soaking and c..:

Shi, Lan ; Mu, Kaiwen ; Arntfield, Susan D..
Journal of Food Science and Technology.  54 (2017)  4 - p. 1014-1022 , 2017
Link: https://doi.org/10.1007/..
 
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7

Effect of protein‐flavour binding on flavour delivery and p..:

Wang, Kun ; Arntfield, Susan D.
Flavour and Fragrance Journal.  32 (2016)  2 - p. 92-101 , 2016
Link: https://doi.org/10.1002/..
 
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8

Probing the molecular forces involved in binding of selecte..:

Wang, Kun ; Arntfield, Susan D.
Food Chemistry.  211 (2016)  - p. 235-242 , 2016
Link: https://doi.org/10.1016/..
 
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9

Provitamin A potential of landrace orange maize variety ( Z..:

Hwang, Taeyoung ; Ndolo, Victoria U. ; Katundu, Mangani...
Food Chemistry.  196 (2016)  - p. 1315-1324 , 2016
Link: https://doi.org/10.1016/..
 
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10

Influence of Added Soy Presscake and Soy Flour on Some Phys..:

Wu, Mingjue ; Arntfield, Susan
Journal of Food Science.  81 (2016)  10 - p. , 2016
Link: https://doi.org/10.1111/..
 
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11

Comparison of Phytochemicals and Antioxidant Capacity in Th..:

Fan, Gong-Jian ; Ndolo, Victoria U. ; Katundu, Mangani...
Plant Foods for Human Nutrition.  71 (2016)  2 - p. 204-210 , 2016
Link: https://doi.org/10.1007/..
 
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12

Modification of interactions between selected volatile flav..:

Wang, Kun ; Arntfield, Susan D.
Food Hydrocolloids.  61 (2016)  - p. 567-577 , 2016
Link: https://doi.org/10.1016/..
 
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13

Binding of selected volatile flavour mixture to salt-extrac..:

Wang, Kun ; Arntfield, Susan D.
Food Hydrocolloids.  43 (2015)  - p. 410-417 , 2015
Link: https://doi.org/10.1016/..
 
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14

Interaction of selected volatile flavour compounds and salt..:

Wang, Kun ; Arntfield, Susan D.
Food Hydrocolloids.  51 (2015)  - p. 383-394 , 2015
Link: https://doi.org/10.1016/..
 
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15

Effect of salts and pH on selected ketone flavours binding ..:

Wang, Kun ; Arntfield, Susan D.
Food Research International.  77 (2015)  - p. 1-9 , 2015
Link: https://doi.org/10.1016/..
 
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