Susan D Arntfield
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Explore the profile of Susan D Arntfield including associated specialties, affiliations and a list of published articles.
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7
Citations
119
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Recent Articles
1.
Sood V, Tian W, Narvaez-Bravo C, Arntfield S, Gonzalez A
J Food Sci
. 2020 Apr;
85(4):936-946.
PMID: 32249417
The effectiveness of plant extracts (0.05% rosemary and 0.08% oregano) to extend shelf life of bison strip loin steaks in terms of color stability and consumer acceptability was studied. Steaks...
2.
Pitura K, Arntfield S
Food Chem
. 2018 Oct;
272:26-32.
PMID: 30309542
Seed coats of coloured dry beans contain biologically active compounds. Flavonol glycosides were identified from acetone extracts of seed coats of black beans, pinto beans, and red kidney beans and...
3.
Changes in levels of phytic acid, lectins and oxalates during soaking and cooking of Canadian pulses
Shi L, Arntfield S, Nickerson M
Food Res Int
. 2018 Mar;
107:660-668.
PMID: 29580532
Raw and processed (soaked or cooked) seeds of peas, lentils, chickpeas, fava beans and common beans were studied for their contents of antinutritional factors (lectins, phytic acid, total and soluble...
4.
Shi L, Mu K, Arntfield S, Nickerson M
J Food Sci Technol
. 2017 Mar;
54(4):1014-1022.
PMID: 28303052
The effects of processing (soaking and cooking) on enzyme inhibitors (α-amylase, trypsin and chymotrypsin inhibitors) in a range of pulses (4 peas, 9 lentils, 3 chickpeas, 2 faba beans and...
5.
Wang K, Arntfield S
Food Chem
. 2016 Jun;
211:235-42.
PMID: 27283627
Molecular interactions between heterologous classes of flavour compounds with salt-extracted pea protein isolates (PPIs) were determined using various bond disrupting agents followed by GC/MS analysis. Flavour bound by proteins decreased...
6.
Anton A, Ross K, Lukow O, Fulcher R, Arntfield S
Food Chem
. 2015 Jun;
109(1):33-41.
PMID: 26054262
Composite flours containing 15%, 25%, or 35% of small red, black, pinto, or navy bean flours (BF) and wheat were made into tortillas. Dough rheology, firmness, cohesiveness, rollability, and some...
7.
Wang K, Arntfield S
Food Chem
. 2014 Apr;
157:364-72.
PMID: 24679792
Interactions of homologous aldehydes (hexanal, heptanal, and octanal) and ketones (2-hexanone, 2-heptanone, and 2-octanone) to salt and alkaline-extracted canola and pea proteins and commercial wheat gluten were studied using GC/MS....