Effect of postmortem tenderization strategies (pretumbling, blade tenderization, moisture enhancement) on processing yield parameters and eating quality of selected hip and loin mu...

por Pietrasik, Zeb, Shand, Phyllis J
Publicado 2021

Combined effect of beet powder and lentil flour as a partial nitrite substitute on physicochemical, texture and sensory characteristics, color, and oxidative stability of pork bolo...

por Kim, Jihan, Shand, Phyllis J.
Publicado 2022

Generating Multi-Functional Pulse Ingredients for Processed Meat Products—Scientific Evaluation of Infrared-Treated Lentils

por Pathiraje, Darshika, Carlin, Janelle, Der, Tanya, Wanasundara, Janitha P. D., Shand, Phyllis J.
Publicado 2023

Oxidative stability of direct‐expanded chickpea–sorghum snacks

por Bekele, Esayas K., Nosworthy, Matthew G., Henry, Carol J., Shand, Phyllis J., Tyler, Robert T.
Publicado 2020

Pulse-Based Nutrition Education Intervention Among High School Students to Enhance Knowledge, Attitudes, and Practices: Pilot for a Formative Survey Study

por Teshome, Getenesh Berhanu, Haileslassie, Hiwot Abebe, Shand, Phyllis, Lin, Yun, Lieffers, Jessica R L, Henry, Carol
Publicado 2023

A Nutrition Intervention to Promote the Consumption of Pulse-Based Foods in Childcare Centers: Protocol for a Multimethod Study

por Haileslassie, Hiwot Abebe, Ramikie, Renee, Vatanparast, Hassan, Ramdath, D Dan, Froehlich Chow, Amanda, Shand, Phyllis, Engler-Stringer, Rachel, Lieffers, Jessica RL, Hood-Niefer, Shannon, Henry, Carol
Publicado 2020