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Meat Science|May 21, 2022
Meat analogues, the Canadian Meat Industry and the Canadian consumerTania M NgapoFood Chemistry|May 23, 2017
Biogenic amine concentrations and evolution in "chilled" Canadian pork for the Japanese marketTania M Ngapo, Lise VachonCritical Reviews in Food Science and Nutrition|July 30, 2008
Factors affecting the eating quality of porkTania M Ngapo, Claude GariepyFoods (Basel, Switzerland)|June 2, 2021
Tropical Beef: Is There an Axiomatic Basis to Define the Concept?Maria Salud Rubio Lozano, Tania M Ngapo, Nelson Huerta-LeidenzMeat Science|May 4, 2021
Pemmican, an endurance food: Past and presentTania M Ngapo, Claude Champagne, Cornelia Chilian, et al.Journal of the Science of Food and Agriculture|July 26, 2024
Effect of carnosine on nitrosamine formation in gastric-simulated aqueous and lipid environmentsYi Yao Li, Varoujan Yaylayan, Marie-France Palin, et al.Journal of Food Science|December 26, 2023
Dual effects of dietary carnosine during in vitro digestion of a Western meal model with added ascorbic acidYi Yao Li, Varoujan Yaylayan, Marie-France Palin, et al.Journal of the Science of Food and Agriculture|February 12, 2026
Effect of pork carnosine level on lipid and protein oxidation markers during in vitro co-digestion in a Mediterranean meal modelYi Yao Li, Varoujan Yaylayan, Marie-France Palin, et al.Journal of Food Science|April 10, 2025
Effect of dietary carnosine during in vitro digestion of a burger meal combo model including ascorbic acid as an antioxidant and fructose as a pro-oxidantYi Yao Li, Varoujan Yaylayan, Marie-France Palin, et al.Foods (Basel, Switzerland)|April 3, 2021
Historical Indigenous Food Preparation Using Produce of the Three Sisters Intercropping SystemTania M Ngapo, Pauline Bilodeau, Yves Arcand, et al.Pageof 1