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Rickey Yada
Rickey Yada
Professor, Food Science, Univ. of Guelph
Verified email at uoguelph.ca
Title
Cited by
Cited by
Year
Nanotechnologies in agriculture: new tools for sustainable development
H Chen, R Yada
Trends in Food Science & Technology 22 (11), 585-594, 2011
4922011
Anthocyanins as food colorants—a review
RL Jackman, RY Yada, MA TUNG, RA SPEERS
Journal of food biochemistry 11 (3), 201-247, 1987
4631987
Proteins in food processing
RY Yada
Woodhead Publishing, 2017
2162017
Chilling injury. A review of possible mechanisms
KL Parkin, A Marangoni, RL Jackman, RY Yada, DW Stanley
Journal of Food Biochemistry 13 (2), 127-153, 1989
2151989
Low temperature sweetening in susceptible and resistant potatoes: starch structure and composition
V BARICHELLO, RY YADA, RH COFFIN, DW STANLEY
Journal of Food Science 55 (4), 1054-1059, 1990
2121990
Structure-function relationships of cowpea (Vigna unguiculata) globulin isolate: influence of pH and NaCl on physicochemical and functional properties
RE Aluko, RY Yada
Food Chemistry 53 (3), 259-265, 1995
1971995
Methodologies for increasing the resistant starch content of food starches: A review
JH Dupuis, Q Liu, RY Yada
Comprehensive reviews in food science and food safety 13 (6), 1219-1234, 2014
1952014
Physicochemical properties of starches during potato growth
Q Liu, E Weber, V Currie, R Yada
Carbohydrate polymers 51 (2), 213-221, 2003
1952003
Mechanism of activation of the gastric aspartic proteinases: pepsinogen, progastricsin and prochymosin
C RICHTER, T TANAKA, RY YADA
Biochemical Journal 335 (3), 481-490, 1998
1921998
Transparency in food supply chains: A review of enabling technology solutions
J Astill, RA Dara, M Campbell, JM Farber, EDG Fraser, S Sharif, RY Yada
Trends in Food Science & Technology 91, 240-247, 2019
1832019
Effect of low temperature storage on sugar concentrations and chip color of certain processing potato cultivars and selections
RH Coffin, RY Yada, KL Parkin, B Grodzinski, DW Stanley
Journal of Food Science 52 (3), 639-645, 1987
1781987
In vitro starch digestibility, expected glycemic index and some physicochemical properties of starch and flour from common bean (Phaseolus vulgaris L.) varieties grown in Canada
HJ Chung, Q Liu, KP Pauls, MZ Fan, R Yada
Food Research International 41 (9), 869-875, 2008
1582008
A review: separation and chemical properties of anthocyanins used for their qualitative and quantitative analysis
RL Jackman, RY Yada, MA Tung
Journal of Food Biochemistry 11 (4), 279-308, 1987
1561987
L-Ornithyltaurine, a new salty peptide
M Tada, I Shinoda, H Okai
Journal of Agricultural and Food Chemistry 32 (5), 992-996, 1984
143*1984
Salt-soluble seed globulins of various dicotyledonous and monocotyledonous plants—I. Isolation/purification and characterization
MF Marcone, Y Kakuda, RY Yada
Food Chemistry 62 (1), 27-47, 1998
1391998
Interactions of Vitamin D3 with Bovine β-Lactoglobulin A and β-Casein
SA Forrest, RY Yada, D Rousseau
Journal of agricultural and food chemistry 53 (20), 8003-8009, 2005
1362005
Chilling injury. A review of quality aspects
RL Jackman, RY Yada, A Marangoni, KL Parkin, DW Stanley
Journal of food quality 11 (4), 253-278, 1988
1311988
Salt-soluble seed globulins of dicotyledonous and monocotyledonous plants II. Structural characterization
MF Marcone, Y Kakuda, RY Yada
Food chemistry 63 (2), 265-274, 1998
1201998
Biotechnology or organic? Extensive or intensive? Global or local? A critical review of potential pathways to resolve the global food crisis
E Fraser, A Legwegoh, KC Krishna, M CoDyre, G Dias, S Hazen, ...
Trends in Food Science & Technology 48, 78-87, 2016
1142016
Changes in Compositional Parameters of Tubers of Potato (Solanum tuberosum) during Low-Temperature Storage and Their Relationship to Chip Processing Quality
RW Blenkinsop, LJ Copp, RY Yada, AG Marangoni
Journal of Agricultural and Food Chemistry 50 (16), 4545-4553, 2002
1142002
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