Search

Spring 2023

Feizollahi, Ehsan

Contamination of grains with mycotoxins causes quality loss and hence considerable financial loss to the grain industry. Several mycotoxins are resistant to high temperatures and the elimination of them from grains is a challenging task. Atmospheric cold plasma (ACP) is an emerging non-thermal...

Spring 2023

Zubair, Muhammad

Water is the epicenter of sustainability and has an essential part of the existence and development of the ecosystem and socioeconomic pillars. However, one in every three humans does not have access to clean drinking water around the globe and heavy metal ions pollution is the major contributor....

Spring 2023

Matouri, Mashaer

The interest in the valorization of animal by-products such as shrimp shell and chicken feet has been growing as a sustainable approach to produce valuable biopolymers such as chitosan and collagen, that is also in line with the sustainability concept. These biopolymers could find applications in...

Spring 2023

Wang, Kun

Metabolic syndrome and obesity-related complications such as insulin resistance (IR), type II diabetes (T2D) and cardiovascular disease (CVD) have remained a critical worldwide health issue. A previously published study by our group revealed that low birth weight (LBW) piglets exhibited IR and...

Spring 2023

Evanchuk, Jenna L

Background: Investigations that assess how maternal iron or vitamin D status biomarkers change across pregnancy and postpartum, and their relationships with maternal and offspring outcomes, in cohorts of healthy pregnant individuals from high-income countries are limited. Recent reports suggest...

Spring 2023

Giebelhaus, Johannes D

Global agriculture is currently under pressure to sustain the growing global population, and pulse crops like field peas could provide a greater portion of dietary protein to help offset pressures on sustainable crop production. Many field pea varieties have a mutation in the gibberellin (GA)...

Spring 2022

Anahid Hosseini

Meat quality attributes are pivotal for the beef industry. Studies across Canada showed major beef quality concerns originate from inconsistency of palatability attributes. To improve these traits genetically, they should be standardly measured, their (co)variance components and genetic...

Spring 2022

Coleman, Patience

Beef quality, particularly tenderness, continues to be a major challenge in the beef industry resulting in significant economic losses. Beef tenderness is influenced by genetic factors, especially the expression of genes associated with collagen and collagen crosslink synthesis, live production...

Spring 2022

Savanna Won

Sourdough involves the fermentation of flour with yeast and lactic acid bacteria and is increasingly capturing the interests of industrial and artisanal bakers. It modifies wheat proteins through pH-dependent proteolysis and accumulation of low molecular weight thiols, such as glutathione (GSH)....

Spring 2022

Ciechanowska, Izabela L.

Marker-assisted selection requires the identification of molecular markers associated with major genes and quantitative trait loci (QTL) using linkage analysis. In this study, we used 167 doubled haploid (DH) lines derived from two unregistered spring wheat (Triticum aestivum L.) parental lines...