Matthew Nosworthy, Ph.D.

Doctorat en biochimie, Université Memorial de Terre-Neuve, 2015

Publications

E. Bekele, M.G. Nosworthy, C.J. Henry, P.J. Shand, R. Tyler. Oxidative stability of direct expanded chickpea-sorghum snacks. Food. Sci. Nutr. July 2020 doi:10.1002/fsn3.1731

M.G. Nosworthy, G. Medina, A.J. Franczyk, J. Neufeld, P. Appah, A. Utioh, P. Frohlich, J.D. House.  Effect of processing on the in vitro and in vivo protein quality of chickpeas (Cicer arietinum).  Food Sci. Nutr. May 2020 doi:10.1002/fsn3.1597

D. Konieczny, A.K. Stone, M.G. Nosworthy, J.D. House, D.R Korber, M.T. Nickerson, T. Tanaka.  Nutritional properties of pea protein‐enriched flour treated with different proteases to varying degrees of hydrolysis. Cereal Chem. 2020, 97:429-440

M.G. Nosworthy.  Enhancing pulse protein quality through processing and genetic tools.  Cereal Foods World Mar-Apr 2020, doi:10.1094/CFW-65-2-0015

S. Wang, M.G. Nosworthy, J.D. House, S. Hood-Niefer, M.T.Nickerson.  Effect of barrel temperature and feed moisture on protein quality in pre-cooked Kabuli chickpea, sorghum, and maize flours.  Food. Sci. Tech. Int.  2020, 26:265-274

H. Kumitch, A. Stone, M.G. Nosworthy, M.T. Nickerson, J.D. House, D.R. Korber, T. Tanaka.  Effect of fermentation time on the nutritional properties of pea protein enriched flour fermented by Aspergillus oryzae and Aspergillus niger. Cereal Chem. Oct. 2020 doi: 10.1002/cche.10234

A. Stone, M.G. Nosworthy, C. Chiremba, J.D. House, M.T. Nickerson.  A comparative study of the functionality and protein quality of a variety of legume and cereal flours.  Cereal Chem. 2019, 96:1159-1169

B. Guldiken, A. Yovchev, M.G. Nosworthy, A. Stone, J. D. House, S. Hood-Niefer, M.T. Nickerson.  Effect of extrusion conditions on the physical properties of desi chipckpea-barley extrudates, and quality attributes of the resulting flours. J. Texture. Stud.  2020, 51:300-307

J. D. House, K. Hill, J. Neufeld, A. J. Franczyk, M. G. Nosworthy. Determination of the Protein Quality of Almonds (Prunis dulcis L) as Assessed by In Vitro and In Vivo Methodologies. Food Sci. Nutr.  Jul. 2019 7:2932-2938

S. Wang, M.G. Nosworthy, J.D. House, Y. Ai, S. Hood-Neifer, M.T. Nickerson. Effect of barrel temperature and feed moisture on the physical properties of chickpea‐sorghum and chickpea‐maize extrudates and, the functionality and nutritional value of their resultant flours–Part II. Cereal Chemistry 2019, 96:621-633.

J.C. Thera, K.A. Kidd, M.G. Nosworthy, R.F. Bertolo.  Variability of amino acids in aquatic invertebrates, algae, and fish after performic acid oxidation.  Limnology and Oceanography: Methods 2018, 16:803-813.

M.G. Nosworthy, G. Medina, A.J. Franczyk, J. Neufeld, P. Appah, A. Utioh, P. Frohlich, J.D. House.  Effect of processing on the in vitro and in vivo protein quality of beans (Phaseolus vulgaris).  Nutrients. 2018,10:671

B. Cabuk, M.G. Nosworthy, A. Stone, D. Korber, T. Tanaka, J. House, M. Nickerson.  Effect of fermentation on the digestibility and levels of anti-nutritional compounds of pea protein concentrate. Food Tech. Biotech. 2018, 56:257-264.

T. Bai, M.G. Nosworthy, J. D. House, M. T. Nickerson.  Effect of tempering moisture and infrared heating temperature on the nutritional properties of Desi chickpea and hull-less barley flours, and their blends.  Food Res. Int. 2018, 108: 430-439.

M.G. Nosworthy, G. Medina, A.J. Franczyk, J. Neufeld, P. Appah, A. Utioh, P. Frohlich, J.D. House.  In vitro and in vivo protein quality of processed red and green lentils (Lens culinaris). Food Chem. 2018, 240:588-593

M.G. Nosworthy, A.J. Franczyk, G. Medina, J. Neufeld, P. Appah, A. Utioh, P. Frohlich, J.D. House.  Effect of processing on the in vitro and in vivo protein quality of yellow and green split peas (Pisum sativum). J. Agric. Food Chem. 2017, 65:7790-7796

M.G. Nosworthy, M. Tulbek, J.D. House.  Does the concentration, isolation or deflavoring of pea, lentil and faba bean protein alter protein quality?  Cereal Foods World, 2017, 62:139-142

M.G. Nosworthy, A. Franczyk, A. Zimoch-Korzycka, P. Appah, A. Utioh, J. Neufeld, J.D. House. Impact of processing on the protein quality of pinto bean (Phaseolus vulgaris) and buckwheat (Fagopyrum esculentum Moench) flours and blends, as determined by in vitro and in vivo methodologies. J. Agric. Food Chem. 2017, 65:3919-3925

M.G. Nosworthy, J. Neufeld, P. Frohlich, G. Boux, L. Malcomson, J.D. House. Determination of the Protein Quality of Cooked Canadian Pulses. Food Sci. Nutr. 2017, 1-8

M.G. Nosworthy and J.D. House. Factors Influencing the Quality of Dietary Proteins:  Implications for Pulses.  Cereal Chem. 2017, 94; 49-57

M.G. Nosworthy and J.A.Brunton.  Cysteinyl-glycine reduces mucosal proinflammatory cytokine response to fMLP in a parenterally-fed piglet model.  Pediatr. Res. 2016 80:293-298

J.D. House and M.G. Nosworthy.  Positioning High Quality Plant-Based Protein Sources For The Food Industry:  Do We Need To Adopt New Approaches? Canadian Food Insights, Dec. 2015

M.G. Nosworthy, M.E. Dodge, R.F.P Bertolo, J.A. Brunton. Enterally delivered dipeptides improve small intestinal inflammatory status in a piglet model of intestinal resection.  Clin. Nutr. 2015 S0261-5614

M.G. Nosworthy, R.F.P Bertolo, J.A. Brunton. ­­­­Ontogeny of dipeptide uptake and PepT1 expression along the gastrointestinal tract in the neonatal Yucatan miniature pig.  Br J Nutr. 2013 12:1-7