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  1. Antibacterial activity of Moringa leaf powder treted at different temperatures
  2. Characterization of Phenolic Compounds of Olea europaea L. and Ceratonia siliqua L. Leaf Extracts by HPLC-ESI-MS
  3. We evaluated the antioxidant and antimicrobial activities of Pulicaria odora leaf extracts
  4. Designer food and feeds from underutilized fruits and vegetables
  5. Factors affecting the cooking quality of stored carioca beans (Phaseolus vulgaris)
  6. Odd chain fatty acids and odd chain phenolic lipids (alkylresorcinols) are essential for diet
  7. Odd chain fatty acids and odd chain phenolic lipids (alkylresorcinols): Essential for diet?
  8. Nuts by-products: the Latin American contribution
  9. Aging indicators for stored carioca beans
  10. Quality parameters, probiotic viability and sensory properties of probiotic stirred sesame yogurt
  11. Antibacterial activities of a polyphenolic-rich extract prepared from American cranberry (Vaccinium macrocarpon) fruit pomace against Listeria spp.
  12. Nutritional value of gluten-free rice and bean based cake mix
  13. The prebiotics and probiotics market is constantly growing.
  14. A guide to recover and use by-products to reduce food waste
  15. Book chapter on pulse by-products
  16. Flaxseed By‐products
  17. Characteristics and antioxidant properties of cold pressed high oleic and linoleic oils from Mexican safflower varieties
  18. Fruits bioactives benefit human health
  19. The production and consumption of cherries has increased recently.
  20. Probiotics can benefit oral health
  21. Cocoa pod husk bioactive compounds
  22. Branched chain amino acids (BCAAs) is associated with insulin sensitivity.
  23. The processing of dry beans is important to improve and preserve their nutritional characteristics
  24. Pulse ingredients supplementation affects kefir quality and antioxidant capacity during storage
  25. Lean and overweight individuals metabolize spent coffee grounds (SCG) differently in the colon
  26. Avocado oil characteristics of Mexican creole genotypes
  27. Bioactive compounds and antioxidant activity in scalded Jalapeño pepper industrial byproduct (Capsicum annuum)
  28. Volatile and non-volatile/semi-volatile compounds and in vitro bioactive properties of Chilean Ulmo (Eucryphia cordifolia Cav.) honey
  29. Dietary Fiber Functionality in Food and Nutraceuticals
  30. Effective Lactobacillus plantarum and Bifidobacterium infantis encapsulation with chia seed (Salvia hispanica L.) and flaxseed (Linum usitatissimum L.) mucilage and soluble protein by spray drying
  31. In VivoandIn VitroStudies on Dietary Fiber and Gut Health
  32. Dietary Fiber-Enriched Functional Beverages in the Market
  33. Potential immunomodulatory effects of non-dialyzable materials of cranberry extract in poultry production
  34. High carotenoid bioaccessibility through linseed oil nanoemulsions with enhanced physical and oxidative stability
  35. Simulated gastrointestinal digestion and in vitro colonic fermentation of spent coffee (Coffea arabica L.): Bioaccessibility and intestinal permeability
  36. Spent coffee grounds: A review on current research and future prospects
  37. Antibacterial activity of carob (Ceratonia siliqua L.) extracts against phytopathogenic bacteria Pectobacterium atrosepticum
  38. This study explores the quality changes during storage of carioca bean genotypes in Brazil
  39. Effects of Faba Bean (Vicia faba L.) Flour on Viability of Probiotic Bacteria During Kefir Storage
  40. Reduced polyphenol oxidase gene expression and enzymatic browning in potato (Solanum tuberosum L.) with artificial microRNAs
  41. Natural Foods as Biosystems to Face Noncommunicable Chronic Diseases: An Overview
  42. Antioxidant Activity of Phytochemicals and Their Method of Analysis
  43. The fermented non-digestible fraction of common bean (Phaseolus vulgaris L.) triggers cell cycle arrest and apoptosis in human colon adenocarcinoma cells
  44. Microwave and micronization treatments affect dehulling characteristics and bioactive contents of dry beans (Phaseolus vulgaris L.)
  45. Linseed Dietary Fibers Reduce Apparent Digestibility of Energy and Fat and Weight Gain in Growing Rats
  46. Common Beans and Their Non-Digestible Fraction: Cancer Inhibitory Activity—An Overview
  47. Headspace volatile components of Canadian grown low-tannin faba bean (Vicia faba L.) genotypes
  48. Phenolics content and antioxidant and anti-inflammatory activities of legume fractions
  49. In vitro and in vivo antibacterial activities of cranberry press cake extracts alone or in combination with β-lactams against Staphylococcus aureus
  50. Chemistry and classification of phytochemicals
  51. Human Gut Flora-Fermented Nondigestible Fraction from Cooked Bean (Phaseolus vulgaris L.) Modifies Protein Expression Associated with Apoptosis, Cell Cycle Arrest, and Proliferation in Human Adenocarcinoma Colon Cancer Cells
  52. Phenology, productivity, and chemical characterization of Jatropha curcas L. as tool for selecting non-toxic elite germplasm
  53. Non-digestible fraction of beans (Phaseolus vulgaris L.) modulates signalling pathway genes at an early stage of colon cancer in Sprague–Dawley rats
  54. BIOACTIVITIES OF PILOT-SCALE EXTRACTED CRANBERRY JUICE AND POMACE
  55. Optimization of alkylresorcinols extraction from triticale bran using response surface methodology
  56. Phenolics, Phytic Acid, and Phytase in Canadian-Grown Low-Tannin Faba Bean (Vicia faba L.) Genotypes
  57. Fermented Nondigestible Fraction from Common Bean (Phaseolus vulgaris L.) Cultivar Negro 8025 Modulates HT-29 Cell Behavior
  58. Characteristics of Prunus serotina seed oil
  59. By-product utilization
  60. Chemistry of pulses
  61. Phenolics and antioxidant activity of lentil and pea hulls
  62. List of contributors
  63. Antioxidant and Anti-inflammatory Activities of Bean (Phaseolus vulgaris L.) Hulls
  64. Dehulling and selected physical characteristics of Canadian dry bean (Phaseolus vulgaris L.) cultivars
  65. Bean (Phaseolus vulgaris L.) polysaccharides modulate gene expression in human colon cancer cells (HT-29)
  66. Minor components of pulses and their potential impact on human health
  67. Molecular, functional and processing characteristics of whole pulses and pulse fractions and their emerging food and nutraceutical applications
  68. Non-digestible fraction of cooked bean (Phaseolus vulgaris L.) cultivar Bayo Madero suppresses colonic aberrant crypt foci in azoxymethane-induced rats
  69. Chemical Composition and In Vitro Polysaccharide Fermentation of Different Beans (Phaseolus vulgaris L.)
  70. Solid-State Thermolytic Epimerization and Polymerization of (+)-Catechin and (−)-Epicatechin Proceed through Quinone Methide Intermediates
  71. Extraction, purification and characterization of wax from flax (Linum usitatissimum) straw
  72. Characteristics of flaxseed hull oil☆
  73. Phytic Acid, Phytase, Minerals, and Antioxidant Activity in Canadian Dry Bean (Phaseolus vulgaris L.) Cultivars
  74. Solid-State Thermolytic Epimerization and Polymerization of (+)-Catechin and (−)-Epicatechin Proceed through Quinone Methide Intermediates
  75. Phytoestrogens
  76. Volatile Compounds of Dry Beans (Phaseolus vulgaris L.)
  77. Comparison of five three-parameter equations for the description of moisture sorption data of mustard seeds
  78. Characteristics of commercially heat-treated oat groats
  79. Cadmium-binding protein components of flaxseed: Influence of cultivar and location
  80. Poster Sessions
  81. Phenolics and Antioxidative Activities in Narrow-Leafed Lupins (Lupinus angustifolius L.)
  82. Characteristics of Echinacea seed oil
  83. Thermal characteristics of flaxseed (Linum usitatissimum L.) proteins
  84. Phenolics and antioxidative activities in common beans (Phaseolus vulgarisL)
  85. Processing of Flaxseed Fiber, Oil, Protein, and Lignan
  86. Ginkgo biloba and Alzheimer’s disease
  87. BUCKWHEAT
  88. Ginkgo biloba and Alzheimer's disease
  89. Distribution of Cadmium-Binding Components in Flax (Linum usitatissimumL.) Seed
  90. Antioxidant Activity in Common Beans (Phaseolus vulgarisL.)§
  91. Herbs, botanicals and teas G. Mazza, B.D. Oomah (Eds.); Technomic Publishing Co., Lancaster, PA, 2000, xvii+416 pp, ISBN 1-56676-851-9 (£77.00)
  92. CHARACTERIZATION OF PHYTOCHELATIN-LIKE COMPLEXES FROM FLAX (LINUM USITATISSIMUM) SEED
  93. Phytoestrogens
  94. Characteristics of hemp (Cannabis sativa L.) seed oil
  95. Optimization of a spray drying process for flaxseed gum
  96. Flaxseed as a functional food source
  97. Characteristics of raspberry (Rubus idaeus L.) seed oil
  98. Sea Buckthorn Products:  Manufacture and Composition†
  99. Rheology of Sea Buckthorn (Hippophae rhamnoidesL.) Juice†
  100. HEADSPACE GAS CHROMATOGRAPHY AND SENSORY ANALYSES OF BUCKWHEAT STORED UNDER CONTROLLED ATMOSPHERE
  101. Health benefits of phytochemicals from selected Canadian crops
  102. Quality changes occurring in stored solin, high linolenic acid and standard flaxseed ( Linum usitatissimum L.)
  103. Fractionation of flaxseed with a batch dehuller
  104. Compositional changes during commercial processing of flaxseed
  105. Antioxidant Activity and Total Phenolics in Selected Fruits, Vegetables, and Grain Products
  106. Microwave Heating of Grapeseed:  Effect on Oil Quality
  107. Trypsin Inhibitor Activity in Field Pea (PisumsativumL.) and Grass Pea (Lathyrus sativusL.)
  108. Genetic and seasonal variation in the sinapine content of seed from Brassica and Sinapis species
  109. Application and Evaluation of Ion-Exchange UV Spectrophotometric Method for Determination of Sinapine inBrassicaSeeds and Meals
  110. One of our enzyme studies in flaxseed
  111. Tocopherols in Flaxseed
  112. Effect of Dehulling on Chemical Composition and Physical Properties of Flaxseed
  113. Comparison of Flaxseed Meal Lipids Extracted with Different Solvents
  114. Dehulling Characteristics of Flaxseed
  115. Flavonoids and Antioxidative Activities in Buckwheat
  116. Flavonoid content of flaxseed. Influence of cultivar and environment
  117. Phytic Acid Content of Flaxseed As Influenced by Cultivar, Growing Season, and Location
  118. Determination of Cyanogenic Glycosides in Flaxseed by Barbituric Acid−Pyridine, Pyridine−Pyrazolone, and High-Performance Liquid Chromatography Methods †
  119. Phenolic Acids in Flaxseed
  120. Variation in the composition of water-soluble polysaccharides in flaxseed.
  121. COLOR EVALUATION AND CHLOROPHYLL CONTENT IN DRY GREEN PEAS
  122. Optimization of an Aqueous Extraction Process for Flaxseed Gum by Response Surface Methodology
  123. Characterization of soybean proteins by HPLC
  124. Optimization of protein extraction from flaxseed meal
  125. Processing of Flaxseed Meal: Effect of Solvent Extraction on Physicochemical Characteristics
  126. Flaxseed proteins—a review
  127. Compositional and morphological characteristics of cow cockle (Saponaria vaccaria) seed, a potential alternative crop
  128. Cyanogenic compounds in flaxseed
  129. Functionality of Commercially Produced Wheat Flour Solubles in Cakes, Cookies, and Wieners
  130. Optimal oxidant requirement of wheat-oat composite flours
  131. Functional Properties of Commercially Produced Wheat Flour Solubles
  132. Physicochemical Properties of Wheat Flour Solubles
  133. Characteristics of Heat-Treated Oats
  134. Effect of Deamidation and Succinylation on Some Physicochemical and Baking Properties of Gluten
  135. Milling Characteristics of Group I (low tannin) Sorghum Varieties
  136. Chemical changes in developing lupine seed
  137. Factors Affecting the Efficiency of Abrasive-Type Dehulling of Grain Legumes Investigated with a New Intermediate-Sized, Batch Dehuller
  138. Characterization of Lupine Proteins
  139. Abrasive Type Dehulling of Grain Legumes
  140. A Novel, Multi-Sample, Tangential Abrasive Dehulling Device (TADD)