All Stories

  1. Viability of Microencapsulated Probiotics in Cross-Linked Alginate Matrices and Chia Seed or Flaxseed Mucilage During Spray-Drying and Storage

    Article • Microorganisms, June 2025, MDPI AG

    Dr B. Dave Oomah

  2. The use of fermentation in the valorization of pulses by-products

    Article • Trends in Food Science & Technology, May 2025, Elsevier

    Dr B. Dave Oomah

  3. Liposomes as sustainable delivery systems in food, cosmetic, and pharmaceutical applications

    Article • Oil & Soap, October 2024, Wiley

    Dr B. Dave Oomah

  4. Double layer emulsion encapsulates vitamin E and omega-3 fatty acids.

    Article • Journal of Food Bioactives, June 2024, Tsinghua University Press

    Dr B. Dave Oomah

  5. Antibacterial activity of Moringa leaf powder treted at different temperatures

    Article • Bioactive Carbohydrates and Dietary Fibre, November 2023, Elsevier

    Dr B. Dave Oomah

  6. Characterization of Phenolic Compounds of Olea europaea L. and Ceratonia siliqua L. Leaf Extracts by HPLC-ESI-MS

    Article • Current Functional Foods, April 2023, Bentham Science Publishers

    Dr B. Dave Oomah

  7. We evaluated the antioxidant and antimicrobial activities of Pulicaria odora leaf extracts

    Article • Current Bioactive Compounds, January 2023, Bentham Science Publishers

    Dr B. Dave Oomah

  8. Designer food and feeds from underutilized fruits and vegetables

    Article • January 2022, Elsevier

    Dr B. Dave Oomah

  9. Factors affecting the cooking quality of stored carioca beans (Phaseolus vulgaris)

    Article • Italian Journal of Food Science, November 2021, Codon Publications

    Dr B. Dave Oomah

  10. Odd chain fatty acids and odd chain phenolic lipids (alkylresorcinols) are essential for diet

    Article • Oil & Soap, June 2021, Wiley

    Dr B. Dave Oomah

  11. Odd chain fatty acids and odd chain phenolic lipids (alkylresorcinols): Essential for diet?

    Article • January 2021, Authorea, Inc.

    Dr B. Dave Oomah

  12. Nuts by-products: the Latin American contribution

    Article • January 2021, Elsevier

    Dr B. Dave Oomah

  13. Aging indicators for stored carioca beans

    Article • Food Research International, August 2020, Elsevier

    Dr B. Dave Oomah

  14. Quality parameters, probiotic viability and sensory properties of probiotic stirred sesame yogurt

    Article • The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology, June 2020, Universitatea Dunarea de Jos din Galati

    Dr B. Dave Oomah

  15. Antibacterial activities of a polyphenolic-rich extract prepared from American cranberry (Vaccinium macrocarpon) fruit pomace against Listeria spp.

    Article • LWT, April 2020, Elsevier

    Dr B. Dave Oomah

  16. Nutritional value of gluten-free rice and bean based cake mix

    Article • Ciência Rural, January 2020, FapUNIFESP (SciELO)

    Dr B. Dave Oomah

  17. The prebiotics and probiotics market is constantly growing.

    Article • Folia Microbiologica, November 2019, Springer Science + Business Media

    Dr B. Dave Oomah

  18. A guide to recover and use by-products to reduce food waste

    Article • November 2019, Wiley

    Dr B. Dave Oomah

  19. Book chapter on pulse by-products

    Article • November 2019, Wiley

    Dr B. Dave Oomah

  20. Flaxseed By‐products

    Article • November 2019, Wiley

    Dr B. Dave Oomah

  21. Characteristics and antioxidant properties of cold pressed high oleic and linoleic oils from Mexican safflower varieties

    Article • Emirates Journal of Food and Agriculture, September 2019, Faculty of Food and Agriculture, United Arab Emirates University

    Dr B. Dave Oomah

  22. Fruits bioactives benefit human health

    Article • June 2019, Burleigh Dodds Science Publishing Limited

    Dr B. Dave Oomah

  23. The production and consumption of cherries has increased recently.

    Article • Trends in Food Science & Technology, April 2019, Elsevier

    Dr B. Dave Oomah

  24. Probiotics can benefit oral health

    Article • Probiotics and Antimicrobial Proteins, February 2019, Springer Science + Business Media

    Dr B. Dave Oomah

  25. Cocoa pod husk bioactive compounds

    Article • Trends in Food Science & Technology, November 2018, Elsevier

    Dr B. Dave Oomah

  26. Branched chain amino acids (BCAAs) is associated with insulin sensitivity.

    Article • Journal of Food Bioactives, June 2018, Tsinghua University Press

    Dr B. Dave Oomah

  27. The processing of dry beans is important to improve and preserve their nutritional characteristics

    Article • January 2018, Elsevier

    Dr B. Dave Oomah

  28. Pulse ingredients supplementation affects kefir quality and antioxidant capacity during storage

    Article • LWT, December 2017, Elsevier

    Dr B. Dave Oomah

  29. Lean and overweight individuals metabolize spent coffee grounds (SCG) differently in the colon

    Article • Food Research International, July 2017, Elsevier

    Dr B. Dave Oomah

  30. Avocado oil characteristics of Mexican creole genotypes

    Article • European Journal of Lipid Science and Technology, May 2017, Wiley

    Dr B. Dave Oomah

  31. Bioactive compounds and antioxidant activity in scalded Jalapeño pepper industrial byproduct (Capsicum annuum)

    Article • Journal of Food Science and Technology, April 2017, Springer Science + Business Media

    Dr B. Dave Oomah

  32. Volatile and non-volatile/semi-volatile compounds and in vitro bioactive properties of Chilean Ulmo (Eucryphia cordifolia Cav.) honey

    Article • Food Research International, April 2017, Elsevier

    Dr B. Dave Oomah

  33. Dietary Fiber Functionality in Food and Nutraceuticals

    Article • March 2017, Wiley

    Dr B. Dave Oomah

  34. 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

    Article • Food Chemistry, February 2017, Elsevier

    Dr B. Dave Oomah

  35. In VivoandIn VitroStudies on Dietary Fiber and Gut Health

    Article • December 2016, Wiley

    Dr B. Dave Oomah

  36. Dietary Fiber-Enriched Functional Beverages in the Market

    Article • December 2016, Wiley

    Dr B. Dave Oomah

  37. Potential immunomodulatory effects of non-dialyzable materials of cranberry extract in poultry production

    Article • Poultry Science, September 2016, Oxford University Press (OUP)

    Dr B. Dave Oomah

  38. High carotenoid bioaccessibility through linseed oil nanoemulsions with enhanced physical and oxidative stability

    Article • Food Chemistry, May 2016, Elsevier

    Dr B. Dave Oomah

  39. Simulated gastrointestinal digestion and in vitro colonic fermentation of spent coffee (Coffea arabica L.): Bioaccessibility and intestinal permeability

    Article • Food Research International, November 2015, Elsevier

    Dr Rocio Campos-Vega, Dr B. Dave Oomah

  40. Spent coffee grounds: A review on current research and future prospects

    Article • Trends in Food Science & Technology, September 2015, Elsevier

    Dr B. Dave Oomah, Dr Rocio Campos-Vega

  41. Antibacterial activity of carob (Ceratonia siliqua L.) extracts against phytopathogenic bacteria Pectobacterium atrosepticum

    Article • Microbial Pathogenesis, January 2015, Elsevier

    Dr B. Dave Oomah

  42. This study explores the quality changes during storage of carioca bean genotypes in Brazil

    Article • Journal of Agricultural Studies, July 2014, Macrothink Institute, Inc.

    Dr B. Dave Oomah

  43. Effects of Faba Bean (Vicia faba L.) Flour on Viability of Probiotic Bacteria During Kefir Storage

    Article • Journal of Food Research, July 2014, Canadian Center of Science and Education

    Dr B. Dave Oomah

  44. Reduced polyphenol oxidase gene expression and enzymatic browning in potato (Solanum tuberosum L.) with artificial microRNAs

    Article • BMC Plant Biology, January 2014, Springer Science + Business Media

    Dr B. Dave Oomah

  45. Natural Foods as Biosystems to Face Noncommunicable Chronic Diseases: An Overview

    Article • January 2014, Springer Science + Business Media

    Dr B. Dave Oomah, Dr Rocio Campos-Vega

  46. Antioxidant Activity of Phytochemicals and Their Method of Analysis

    Article • November 2013, Wiley

    Dr B. Dave Oomah, Dr Rocio Campos-Vega

  47. The fermented non-digestible fraction of common bean (Phaseolus vulgaris L.) triggers cell cycle arrest and apoptosis in human colon adenocarcinoma cells

    Article • Genes & Nutrition, November 2013, Springer Science + Business Media

    Dr B. Dave Oomah

  48. Microwave and micronization treatments affect dehulling characteristics and bioactive contents of dry beans (Phaseolus vulgaris L.)

    Article • Journal of the Science of Food and Agriculture, November 2013, Wiley

    Dr B. Dave Oomah

  49. Linseed Dietary Fibers Reduce Apparent Digestibility of Energy and Fat and Weight Gain in Growing Rats

    Article • Nutrients, August 2013, MDPI AG

    Dr B. Dave Oomah

  50. Common Beans and Their Non-Digestible Fraction: Cancer Inhibitory Activity—An Overview

    Article • Foods, August 2013, MDPI AG

    Dr B. Dave Oomah, Dr Rocio Campos-Vega

  51. Headspace volatile components of Canadian grown low-tannin faba bean (Vicia faba L.) genotypes

    Article • Journal of the Science of Food and Agriculture, July 2013, Wiley

    Dr B. Dave Oomah

  52. Phenolics content and antioxidant and anti-inflammatory activities of legume fractions

    Article • Food Chemistry, June 2013, Elsevier

    Dr B. Dave Oomah

  53. In vitro and in vivo antibacterial activities of cranberry press cake extracts alone or in combination with β-lactams against Staphylococcus aureus

    Article • BMC Complementary and Alternative Medicine, April 2013, Springer Science + Business Media

    Dr B. Dave Oomah

  54. Chemistry and classification of phytochemicals

    Article • January 2013, Wiley

    Dr B. Dave Oomah, Dr Rocio Campos-Vega

  55. 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

    Article • Journal of Agricultural and Food Chemistry, December 2012, American Chemical Society (ACS)

    Dr B. Dave Oomah, Dr Rocio Campos-Vega

  56. Phenology, productivity, and chemical characterization of Jatropha curcas L. as tool for selecting non-toxic elite germplasm

    Article • AFRICAN JOURNAL OF BIOTECHNOLOGY, November 2012, Academic Journals

    Dr B. Dave Oomah

  57. Non-digestible fraction of beans (Phaseolus vulgaris L.) modulates signalling pathway genes at an early stage of colon cancer in Sprague–Dawley rats

    Article • British Journal Of Nutrition, August 2012, Cambridge University Press

    Dr B. Dave Oomah

  58. BIOACTIVITIES OF PILOT-SCALE EXTRACTED CRANBERRY JUICE AND POMACE

    Article • Journal of Food Processing and Preservation, March 2012, Wiley

    Dr B. Dave Oomah

  59. Optimization of alkylresorcinols extraction from triticale bran using response surface methodology

    Article • Food and Bioprocess Technology, December 2011, Springer Science + Business Media

    Dr B. Dave Oomah

  60. Phenolics, Phytic Acid, and Phytase in Canadian-Grown Low-Tannin Faba Bean (Vicia faba L.) Genotypes

    Article • Journal of Agricultural and Food Chemistry, April 2011, American Chemical Society (ACS)

    Dr B. Dave Oomah

  61. Fermented Nondigestible Fraction from Common Bean (Phaseolus vulgaris L.) Cultivar Negro 8025 Modulates HT-29 Cell Behavior

    Article • Journal of Food Science, March 2011, Wiley

    Dr B. Dave Oomah

  62. Characteristics of Prunus serotina seed oil

    Article • Food Chemistry, February 2011, Elsevier

    Dr B. Dave Oomah

  63. By-product utilization

    Article • January 2011, Elsevier

    Dr B. Dave Oomah

  64. Chemistry of pulses

    Article • January 2011, Elsevier

    Dr B. Dave Oomah, Dr Rocio Campos-Vega

  65. Phenolics and antioxidant activity of lentil and pea hulls

    Article • Food Research International, January 2011, Elsevier

    Dr B. Dave Oomah

  66. List of contributors

    Article • January 2011, Elsevier

    Dr B. Dave Oomah, Dr Rocio Campos-Vega

  67. Antioxidant and Anti-inflammatory Activities of Bean (Phaseolus vulgaris L.) Hulls

    Article • Journal of Agricultural and Food Chemistry, July 2010, American Chemical Society (ACS)

    Dr B. Dave Oomah

  68. Dehulling and selected physical characteristics of Canadian dry bean (Phaseolus vulgaris L.) cultivars

    Article • Food Research International, June 2010, Elsevier

    Dr B. Dave Oomah

  69. Bean (Phaseolus vulgaris L.) polysaccharides modulate gene expression in human colon cancer cells (HT-29)

    Article • Food Research International, May 2010, Elsevier

    Dr B. Dave Oomah

  70. Minor components of pulses and their potential impact on human health

    Article • Food Research International, March 2010, Elsevier

    Dr B. Dave Oomah, Dr Rocio Campos-Vega

  71. Molecular, functional and processing characteristics of whole pulses and pulse fractions and their emerging food and nutraceutical applications

    Article • Food Research International, March 2010, Elsevier

    Dr B. Dave Oomah

  72. Non-digestible fraction of cooked bean (Phaseolus vulgaris L.) cultivar Bayo Madero suppresses colonic aberrant crypt foci in azoxymethane-induced rats

    Article • Food & Function, January 2010, Royal Society of Chemistry

    Dr B. Dave Oomah

  73. Chemical Composition and In Vitro Polysaccharide Fermentation of Different Beans (Phaseolus vulgaris L.)

    Article • Journal of Food Science, September 2009, Wiley

    Dr B. Dave Oomah

  74. Solid-State Thermolytic Epimerization and Polymerization of (+)-Catechin and (−)-Epicatechin Proceed through Quinone Methide Intermediates

    Article • Journal of Agricultural and Food Chemistry, July 2009, American Chemical Society (ACS)

    Dr B. Dave Oomah

  75. Extraction, purification and characterization of wax from flax (Linum usitatissimum) straw

    Article • European Journal of Lipid Science and Technology, July 2009, Wiley

    Dr B. Dave Oomah

  76. Characteristics of flaxseed hull oil☆

    Article • Food Chemistry, May 2009, Elsevier

    Dr B. Dave Oomah

  77. Phytic Acid, Phytase, Minerals, and Antioxidant Activity in Canadian Dry Bean (Phaseolus vulgaris L.) Cultivars

    Article • Journal of Agricultural and Food Chemistry, December 2008, American Chemical Society (ACS)

    Dr B. Dave Oomah

  78. Solid-State Thermolytic Epimerization and Polymerization of (+)-Catechin and (−)-Epicatechin Proceed through Quinone Methide Intermediates

    Article • Journal of Agricultural and Food Chemistry, June 2008, American Chemical Society (ACS)

    Dr B. Dave Oomah

  79. Phytoestrogens

    Article • March 2008, Taylor & Francis

    Dr B. Dave Oomah

  80. Volatile Compounds of Dry Beans (Phaseolus vulgaris L.)

    Article • Plant Foods for Human Nutrition, October 2007, Springer Science + Business Media

    Dr B. Dave Oomah

  81. Comparison of five three-parameter equations for the description of moisture sorption data of mustard seeds

    Article • International Journal of Food Science & Technology, July 2007, Wiley

    Dr B. Dave Oomah

  82. Characteristics of commercially heat-treated oat groats

    Article • International Journal of Food Science & Technology, June 2007, Wiley

    Dr B. Dave Oomah

  83. Cadmium-binding protein components of flaxseed: Influence of cultivar and location

    Article • Food Chemistry, January 2007, Elsevier

    Dr B. Dave Oomah

  84. Poster Sessions

    Article • Annals of Nutrition and Metabolism, January 2007, Karger Publishers

    Dr B. Dave Oomah

  85. Phenolics and Antioxidative Activities in Narrow-Leafed Lupins (Lupinus angustifolius L.)

    Article • Plant Foods for Human Nutrition, June 2006, Springer Science + Business Media

    Dr B. Dave Oomah

  86. Characteristics of Echinacea seed oil

    Article • Food Chemistry, May 2006, Elsevier

    Dr B. Dave Oomah

  87. Thermal characteristics of flaxseed (Linum usitatissimum L.) proteins

    Article • Food Chemistry, January 2006, Elsevier

    Dr B. Dave Oomah

  88. Phenolics and antioxidative activities in common beans (Phaseolus vulgarisL)

    Article • Journal of the Science of Food and Agriculture, January 2005, Wiley

    Dr B. Dave Oomah

  89. Processing of Flaxseed Fiber, Oil, Protein, and Lignan

    Article • September 2003, Taylor & Francis

    Dr B. Dave Oomah

  90. Ginkgo biloba and Alzheimer’s disease

    Article • February 2003, Taylor & Francis

    Dr B. Dave Oomah

  91. BUCKWHEAT

    Article • January 2003, Elsevier

    Dr B. Dave Oomah

  92. Ginkgo biloba and Alzheimer's disease

    Article • January 2003, Elsevier

    Dr B. Dave Oomah

  93. Distribution of Cadmium-Binding Components in Flax (Linum usitatissimumL.) Seed

    Article • Journal of Agricultural and Food Chemistry, January 2003, American Chemical Society (ACS)

    Dr B. Dave Oomah

  94. Antioxidant Activity in Common Beans (Phaseolus vulgarisL.)§

    Article • Journal of Agricultural and Food Chemistry, November 2002, American Chemical Society (ACS)

    Dr B. Dave Oomah

  95. 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)

    Article • Carbohydrate Polymers, September 2002, Elsevier

    Dr B. Dave Oomah

  96. CHARACTERIZATION OF PHYTOCHELATIN-LIKE COMPLEXES FROM FLAX (LINUM USITATISSIMUM) SEED

    Article • Journal of Food Biochemistry, September 2002, Wiley

    Dr B. Dave Oomah

  97. Phytoestrogens

    Article • April 2002, Taylor & Francis

    Dr B. Dave Oomah

  98. Characteristics of hemp (Cannabis sativa L.) seed oil

    Article • Food Chemistry, January 2002, Elsevier

    Dr B. Dave Oomah

  99. Optimization of a spray drying process for flaxseed gum

    Article • International Journal of Food Science & Technology, February 2001, Wiley

    Dr B. Dave Oomah

  100. Flaxseed as a functional food source

    Article • Journal of the Science of Food and Agriculture, January 2001, Wiley

    Dr B. Dave Oomah

  101. Characteristics of raspberry (Rubus idaeus L.) seed oil

    Article • Food Chemistry, May 2000, Elsevier

    Dr B. Dave Oomah

  102. Sea Buckthorn Products:  Manufacture and Composition†

    Article • Journal of Agricultural and Food Chemistry, September 1999, American Chemical Society (ACS)

    Dr B. Dave Oomah

  103. Rheology of Sea Buckthorn (Hippophae rhamnoidesL.) Juice†

    Article • Journal of Agricultural and Food Chemistry, September 1999, American Chemical Society (ACS)

    Dr B. Dave Oomah

  104. HEADSPACE GAS CHROMATOGRAPHY AND SENSORY ANALYSES OF BUCKWHEAT STORED UNDER CONTROLLED ATMOSPHERE

    Article • Journal of Food Quality, July 1999, Wiley

    Dr B. Dave Oomah

  105. Health benefits of phytochemicals from selected Canadian crops

    Article • Trends in Food Science & Technology, June 1999, Elsevier

    Dr B. Dave Oomah

  106. Quality changes occurring in stored solin, high linolenic acid and standard flaxseed ( Linum usitatissimum L.)

    Article • Canadian Journal of Plant Science, January 1999, Canadian Science Publishing

    Dr B. Dave Oomah

  107. Fractionation of flaxseed with a batch dehuller

    Article • Industrial Crops and Products, November 1998, Elsevier

    Dr B. Dave Oomah

  108. Compositional changes during commercial processing of flaxseed

    Article • Industrial Crops and Products, November 1998, Elsevier

    Dr B. Dave Oomah

  109. Antioxidant Activity and Total Phenolics in Selected Fruits, Vegetables, and Grain Products

    Article • Journal of Agricultural and Food Chemistry, October 1998, American Chemical Society (ACS)

    Dr B. Dave Oomah

  110. Microwave Heating of Grapeseed:  Effect on Oil Quality

    Article • Journal of Agricultural and Food Chemistry, October 1998, American Chemical Society (ACS)

    Dr B. Dave Oomah

  111. Trypsin Inhibitor Activity in Field Pea (PisumsativumL.) and Grass Pea (Lathyrus sativusL.)

    Article • Journal of Agricultural and Food Chemistry, July 1998, American Chemical Society (ACS)

    Dr B. Dave Oomah

  112. Genetic and seasonal variation in the sinapine content of seed from Brassica and Sinapis species

    Article • Canadian Journal of Plant Science, July 1998, Canadian Science Publishing

    Dr B. Dave Oomah

  113. Application and Evaluation of Ion-Exchange UV Spectrophotometric Method for Determination of Sinapine inBrassicaSeeds and Meals

    Article • Journal of Agricultural and Food Chemistry, February 1998, American Chemical Society (ACS)

    Dr B. Dave Oomah

  114. Article • Euphytica, January 1998, Springer Science + Business Media

    Dr B. Dave Oomah

  115. One of our enzyme studies in flaxseed

    Article • Journal of Agricultural and Food Chemistry, July 1997, American Chemical Society (ACS)

    Dr B. Dave Oomah

  116. Tocopherols in Flaxseed

    Article • Journal of Agricultural and Food Chemistry, June 1997, American Chemical Society (ACS)

    Dr B. Dave Oomah

  117. Effect of Dehulling on Chemical Composition and Physical Properties of Flaxseed

    Article • LWT, March 1997, Elsevier

    Dr B. Dave Oomah

  118. Comparison of Flaxseed Meal Lipids Extracted with Different Solvents

    Article • LWT, November 1996, Elsevier

    Dr B. Dave Oomah

  119. Dehulling Characteristics of Flaxseed

    Article • LWT, May 1996, Elsevier

    Dr B. Dave Oomah

  120. Flavonoids and Antioxidative Activities in Buckwheat

    Article • Journal of Agricultural and Food Chemistry, January 1996, American Chemical Society (ACS)

    Dr B. Dave Oomah

  121. Flavonoid content of flaxseed. Influence of cultivar and environment

    Article • Euphytica, January 1996, Springer Science + Business Media

    Dr B. Dave Oomah

  122. Phytic Acid Content of Flaxseed As Influenced by Cultivar, Growing Season, and Location

    Article • Journal of Agricultural and Food Chemistry, January 1996, American Chemical Society (ACS)

    Dr B. Dave Oomah

  123. Determination of Cyanogenic Glycosides in Flaxseed by Barbituric Acid−Pyridine, Pyridine−Pyrazolone, and High-Performance Liquid Chromatography Methods †

    Article • Journal of Agricultural and Food Chemistry, January 1996, American Chemical Society (ACS)

    Dr B. Dave Oomah

  124. Phenolic Acids in Flaxseed

    Article • Journal of Agricultural and Food Chemistry, August 1995, American Chemical Society (ACS)

    Dr B. Dave Oomah

  125. Variation in the composition of water-soluble polysaccharides in flaxseed.

    Article • Journal of Agricultural and Food Chemistry, June 1995, American Chemical Society (ACS)

    Dr B. Dave Oomah

  126. COLOR EVALUATION AND CHLOROPHYLL CONTENT IN DRY GREEN PEAS

    Article • Journal of Food Quality, October 1994, Wiley

    Dr B. Dave Oomah

  127. Optimization of an Aqueous Extraction Process for Flaxseed Gum by Response Surface Methodology

    Article • LWT, August 1994, Elsevier

    Dr B. Dave Oomah

  128. Characterization of soybean proteins by HPLC

    Article • Plant Foods for Human Nutrition, April 1994, Springer Science + Business Media

    Dr B. Dave Oomah

  129. Optimization of protein extraction from flaxseed meal

    Article • Food Research International, January 1994, Elsevier

    Dr B. Dave Oomah

  130. Processing of Flaxseed Meal: Effect of Solvent Extraction on Physicochemical Characteristics

    Article • LWT, August 1993, Elsevier

    Dr B. Dave Oomah

  131. Flaxseed proteins—a review

    Article • Food Chemistry, January 1993, Elsevier

    Dr B. Dave Oomah

  132. Compositional and morphological characteristics of cow cockle (Saponaria vaccaria) seed, a potential alternative crop

    Article • Journal of Agricultural and Food Chemistry, September 1992, American Chemical Society (ACS)

    Dr B. Dave Oomah

  133. Cyanogenic compounds in flaxseed

    Article • Journal of Agricultural and Food Chemistry, August 1992, American Chemical Society (ACS)

    Dr B. Dave Oomah

  134. Functionality of Commercially Produced Wheat Flour Solubles in Cakes, Cookies, and Wieners

    Article • Journal of Food Science, November 1988, Wiley

    Dr B. Dave Oomah

  135. Optimal oxidant requirement of wheat-oat composite flours

    Article • Nahrung/Food, January 1988, Wiley

    Dr B. Dave Oomah

  136. Functional Properties of Commercially Produced Wheat Flour Solubles

    Article • Canadian Institute of Food Science and Technology Journal, April 1987, Elsevier

    Dr B. Dave Oomah

  137. Physicochemical Properties of Wheat Flour Solubles

    Article • Canadian Institute of Food Science and Technology Journal, October 1986, Elsevier

    Dr B. Dave Oomah

  138. Characteristics of Heat-Treated Oats

    Article • Canadian Institute of Food Science and Technology Journal, October 1986, Elsevier

    Dr B. Dave Oomah

  139. Effect of Deamidation and Succinylation on Some Physicochemical and Baking Properties of Gluten

    Article • Journal of Food Science, January 1986, Wiley

    Dr B. Dave Oomah

  140. Milling Characteristics of Group I (low tannin) Sorghum Varieties

    Article • Canadian Institute of Food Science and Technology Journal, July 1984, Elsevier

    Dr B. Dave Oomah

  141. Chemical changes in developing lupine seed

    Article • January 1984, Springer Science + Business Media

    Dr B. Dave Oomah

  142. Factors Affecting the Efficiency of Abrasive-Type Dehulling of Grain Legumes Investigated with a New Intermediate-Sized, Batch Dehuller

    Article • Journal of Food Science, January 1984, Wiley

    Dr B. Dave Oomah

  143. Characterization of Lupine Proteins

    Article • Journal of Food Science, January 1983, Wiley

    Dr B. Dave Oomah

  144. Abrasive Type Dehulling of Grain Legumes

    Article • Canadian Institute of Food Science and Technology Journal, January 1982, Elsevier

    Dr B. Dave Oomah

  145. A Novel, Multi-Sample, Tangential Abrasive Dehulling Device (TADD)

    Article • Canadian Institute of Food Science and Technology Journal, July 1981, Elsevier

    Dr B. Dave Oomah