Items where authors include "Arcand, Y"

Article

Nosworthy, MG, Hernandez Alvarez, AJ orcid.org/0000-0003-4154-8630, Franczyk, AJ et al. (6 more authors) (2023) Effect of cooking on the in vitro and in vivo protein quality of soy, oat and wheat varieties. Cereal Chemistry, 100 (2). pp. 460-472. ISSN 0009-0352

Sánchez‐Velázquez, OA, Ribéreau, S, Mondor, M et al. (3 more authors) (2021) Impact of processing on the in vitro protein quality, bioactive compounds, and antioxidant potential of 10 selected pulses. Legume Science, 3 (2). e88. ISSN 2639-6181

Sánchez-Velázquez, OA, Mulero, M, Cuevas-Rodríguez, EO et al. (3 more authors) (2021) In vitro gastrointestinal digestion impact on stability, bioaccessibility and antioxidant activity of polyphenols from wild and commercial blackberries (Rubus spp.). Food & Function. ISSN 2042-6496

Sánchez-Velázquez, OA, Cuevas-Rodríguez, EO, Mondor, M et al. (4 more authors) (2021) Impact of in vitro gastrointestinal digestion on peptide profile and bioactivity of cooked and non-cooked oat protein concentrates. Current Research in Food Science, 4. pp. 93-104. ISSN 2665-9271

Aragón-Rojas, S, Hernandez Alvarez, AJ orcid.org/0000-0003-4154-8630, Mainville, I et al. (2 more authors) (2020) Effect of the carrier material, drying technology and dissolution media on the viability of Lactobacillus fermentum K73 during simulated gastrointestinal transit. Food & Function. ISSN 2042-6496