• Structuring Lipids Through Glycerolysis 

  Nicholson, Reed, Alexander (Nature Food, 2021)
• Effects of high pressure processing on the extraction and physicochemical characteristics of cold brew coffee 

  Zhang, Liguo (2021-06)
• Myopathies in fillets from fast growing Canadian chicken: Detection, texture, and mitigation using food additives 

  Wang, Chaoyue (2021-05)
• Exploring the Relationships Between Sensory, Consumer, Volatile, and Physicochemical Analyses and Their Impact on Flavor in High-Quality Apples 

  MacKenzie, Jordan (2021-05)
• Lipid Crystallinity in O/W Emulsions Alters In vitro Lipid Digestion Kinetics 

  Borduas, Megan (2021-05)
• Development of Ethyl Formate Delivery System for Active Packaging and Insect Fumigation Applications through Precursor and Electrospinning Technologies 

  Zaitoon, Amr (2021-04)
• Bridging the Fibre Gap: Using Par-baked bread to Improve Nutritional Awareness and Consumption of Dietary Fibre in Ontario Secondary School Students 

  White, Rachel Elizabeth (2021-04)
• Structural and Functional Properties of Modified Celluloses and their Application in Reduced-Fat Processed Meat Systems 

  Izadifar, Maede (2021-04-20)
• Colorimetric Indicator Systems for the Detection of Amines/Terpenes in Intelligent Food Packaging 

  Luo, Xiaoyu (Elsevier; MDPI; Wiley, 2021-04)
• Effects of Photoperiods, Electrical Conductivity, and Black Liquor Supplement on Sinigrin concentration and Myrosinase Activity in Brassicaceae Microgreens 

  Xin, Yibo (2021-04)
• Mechanical properties of particle-filled polymer gels 

  Gravelle, Andrew (Elsevier, 2021-04)
• Foaming Properties of Cold Brew Coffee 

  Yu, Dongning (2021-02)
• Degree of Doneness of Cooked Beef Longissimus Muscle Alters Lipid Bioaccessibility 

  West, Elizabeth (2021-01)
• Small and Ultra Small Angle Neutron Scattering Studies of Commercial Milk and Coagulated Milk Samples 

  Callaghan-Patrachar, Nukhalu (Elsevier, 2021-01)
• Sous vide cooking changes lipid bioaccessibility of egg yolks 

  Xu, April (2020-12)
• Going beyond liking scores: Using population segmentation and food-evoked emotions in sensory evaluation of foods for older adults 

  Romaniw, Olivia (2020-12)
• Microbial Utilization of Arabinogalactan and Effects on Human Gut Microbiota in Response to Bifidobacteria Supplementation 

  Wang, Yan (Multidisciplinary Digital Publishing Institute, 2020-11)
• An investigation of the spore forming bacteria in a Cheddar cheese processing plant 

  Olajide, Atinuke (Elsevier,American Society for Microbiology, 2020-11)
• The use of Potentially Probiotic Bacteria for their Biocontrol Effects on the Foodborne Pathogen Human Norovirus GII.4 and its Surrogate Virus Murine Norovirus-1 

  Dallner, Mattthew (2020-09)
• Oral Dynamics of Texture in Semisolid Foods 

  Sharma, Madhu (Elsevier, 2020-09)

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