Nanotechnologies in agriculture: new tools for sustainable development H Chen, R Yada Trends in Food Science & Technology 22 (11), 585-594, 2011 | 634 | 2011 |
Anthocyanins as food colorants—a review RL Jackman, RY Yada, MA Tung, RA Speers Journal of food biochemistry 11 (3), 201-247, 1987 | 519 | 1987 |
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 | 423 | 2019 |
Proteins in food processing RY Yada Woodhead Publishing, 2017 | 284 | 2017 |
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 | 278 | 2014 |
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 | 234 | 1989 |
Physicochemical properties of starches during potato growth Q Liu, E Weber, V Currie, R Yada Carbohydrate polymers 51 (2), 213-221, 2003 | 233 | 2003 |
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 | 223 | 1990 |
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 | 217 | 1995 |
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 | 205 | 1998 |
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 | 190 | 2008 |
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 | 185 | 1987 |
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 | 166 | 2018 |
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 | 158 | 1987 |
L-Ornithyltaurine, a new salty peptide M Tada, I Shinoda, H Okai Journal of Agricultural and Food Chemistry 32 (5), 992-996, 1984 | 158* | 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 | 156 | 1998 |
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 | 155 | 2005 |
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 | 149 | 2016 |
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 | 143 | 2016 |
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 | 142 | 1988 |