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Food Science & Nutrition|September 5, 2020
Oxidative stability of direct-expanded chickpea-sorghum snacksEsayas K Bekele, Matthew G Nosworthy, Carol J Henry, et al.The Journal of Nutritional Biochemistry|January 12, 2022
Alteration of the dietary methionine: Cysteine ratio modulates the inflammatory response to an inter-peritoneal injection of lipopolysaccharide in wistar ratsGerardo Medina, Matthew G Nosworthy, Jay C Petkau, et al.Nutrients|October 14, 2023
Unveiling the Evidence for the Use of Pulses in Managing Type 2 Diabetes Mellitus: A Scoping ReviewDaniel J Thomas, Mojtaba Shafiee, Matthew G Nosworthy, et al.Journal of Agricultural and Food Chemistry|April 29, 2017
Impact of Processing on the Protein Quality of Pinto Bean (Phaseolus vulgaris) and Buckwheat (Fagopyrum esculentum Moench) Flours and Blends, As Determined by in Vitro and in Vivo MethodologiesMatthew G Nosworthy, Adam Franczyk, Anna Zimoch-Korzycka, et al.Nutrients|May 26, 2018
Effect of Processing on the In Vitro and In Vivo Protein Quality of Beans (<i>Phaseolus vulgaris</i> and <i>Vicia Faba</i>)Matthew G Nosworthy, Gerardo Medina, Adam J Franczyk, et al.Journal of Texture Studies|July 20, 2019
Effect of extrusion conditions on the physical properties of desi chickpea-barley extrudates and quality attributes of their resulting floursBurcu Guldiken, Aleksandar Yovchev, Matthew G Nosworthy, et al.Food Technology and Biotechnology|September 20, 2018
Effect of Fermentation on the Protein Digestibility and Levels of Non-Nutritive Compounds of Pea Protein ConcentrateBurcu Çabuk, Matthew G Nosworthy, Andrea K Stone, et al.Journal of Agricultural and Food Chemistry|August 11, 2017
Effect of Processing on the in Vitro and in Vivo Protein Quality of Yellow and Green Split Peas (Pisum sativum)Matthew G Nosworthy, Adam J Franczyk, Gerardo Medina, et al.Food Chemistry|September 27, 2017
Effect of processing on the in vitro and in vivo protein quality of red and green lentils (Lens culinaris)Matthew G Nosworthy, Gerardo Medina, Adam J Franczyk, et al.Journal of Agricultural and Food Chemistry|September 5, 2025
Nutritional Value, Antinutritional Factors, and Protein Quality of <i>Brosimum alicastrum</i> Seeds: A Sustainable Protein SourceHani Farhana Nazir, Raul Tapia-Tussell, Matthew G Nosworthy, et al.Pageof 3