Old Web
English
Sign In
Acemap
>
authorDetail
>
Burcu Çabuk
Burcu Çabuk
University of Saskatchewan
Food science
Biochemistry
Microbiology
Fermentation
Pea protein
3
Papers
39
Citations
0.00
KQI
Citation Trend
Filter By
Interval:
1900~2024
1900
2024
Author
Papers (3)
Sort By
Default
Most Recent
Most Early
Most Citation
No data
Journal
Conference
Others
The levels of bioactive compounds found in raw and cooked Canadian pulses.
2020
Food Science and Technology International
Andrea K. Stone
KN Waelchli
Burcu Çabuk
TC McIntosh
Janitha P.D. Wanasundara
SD Arntfield
Michael T. Nickerson
Show All
Source
Cite
Save
Citations (0)
Effect of Lactobacillus plantarum Fermentation on the Surface and Functional Properties of Pea Protein-Enriched Flour
2018
Food Technology and Biotechnology
Burcu Çabuk
Andrea K. Stone
Darren R. Korber
Takuji Tanaka
Michael T. Nickerson
Show All
Source
Cite
Save
Citations (10)
Effect of Fermentation on the Protein Digestibility and Levels of Non-Nutritive Compounds of Pea Protein Concentrate
2018
Food Technology and Biotechnology
Burcu Çabuk
Matthew G. Nosworthy
Andrea K. Stone
Darren R. Korber
Takuji Tanaka
James D. House
Michael T. Nickerson
Show All
Source
Cite
Save
Citations (29)
1