Volatile Flavor Profile of Saskatchewan Grown Pulses as Affected by Different Thermal Processing Treatments

Analysis of Peanut Using Near-Infrared Spectroscopy and Gas Chromatography–Mass Spectrometry: Correlation of Chemical Components and Volatile Compounds

(2015) Mao Lin et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Chemical Profile and Biological Activities of Two Edible Plants: Chemical Investigation and Quantitative Analysis Using Liquid Chromatography Tandem Mass Spectrometry and Gas Chromatography Mass Spectrometry

(2015) Abdulselam Ertas et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Aroma and flavour properties of Saskatchewan grown field peas (Pisum sativum L.)

(2014) L. Malcolmson et al.   CANADIAN JOURNAL OF PLANT SCIENCE

Multivariate Classification of Cherry Wines Based on Headspace Solid Phase Microextraction and Gas Chromatography-Mass Spectrometry of Volatile Compounds

(2014) Zuo-Bing Xiao et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Changes in volatile flavour compounds in field pea cultivars as affected by storage conditions

(2011) Sorayya Azarnia et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Volatile flavour profile changes in selected field pea cultivars as affected by crop year and processing

(2010) Sorayya Azarnia et al.   FOOD CHEMISTRY

Thermal processing effects on the functional properties and microstructure of lentil, chickpea, and pea flours

(2010) Zhen Ma et al.   FOOD RESEARCH INTERNATIONAL