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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
6222011
Anthocyanins as food colorants—a review
RL Jackman, RY Yada, MA Tung, RA Speers
Journal of food biochemistry 11 (3), 201-247, 1987
5141987
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
4112019
Proteins in food processing
RY Yada
Woodhead Publishing, 2017
2782017
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
2762014
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
2331989
Physicochemical properties of starches during potato growth
Q Liu, E Weber, V Currie, R Yada
Carbohydrate polymers 51 (2), 213-221, 2003
2262003
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
2201990
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
2161995
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
2001998
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
1882008
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
1841987
Plant proteases for bioactive peptides release: A review
MA Mazorra-Manzano, JC Ramírez-Suarez, RY Yada
Critical reviews in food science and nutrition 58 (13), 2147-2163, 2018
1602018
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
1571987
L-Ornithyltaurine, a new salty peptide
M Tada, I Shinoda, H Okai
Journal of Agricultural and Food Chemistry 32 (5), 992-996, 1984
157*1984
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
1552005
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
1541998
Physicochemical properties and in vitro starch digestibility of potato starch/protein blends
ZH Lu, E Donner, RY Yada, Q Liu
Carbohydrate Polymers 154, 214-222, 2016
1432016
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
1401988
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
1382016
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