| Composition, nutritional value, and health benefits of pulses C Hall, C Hillen, J Garden Robinson Cereal Chemistry 94 (1), 11-31, 2017 | 416 | 2017 |
| Flaxseed C Hall III, MC Tulbek, Y Xu Advances in food and nutrition research 51, 1-97, 2006 | 269 | 2006 |
| Activities of natural antioxidants CA Hall Antioxidant methodology in vivo and in vitro concepts, 2-29, 1997 | 269 | 1997 |
| Antioxidant activity of the Labiatae SL Cuppett, CA Hall Advances in food and nutrition research 42, 245-272, 1998 | 215 | 1998 |
| Effect of germination on the chemical composition, thermal, pasting, and moisture sorption properties of flours from chickpea, lentil, and yellow pea M Xu, Z Jin, S Simsek, C Hall, J Rao, B Chen Food chemistry 295, 579-587, 2019 | 183 | 2019 |
| Composition and antioxidant activity of raisin extracts obtained from various solvents B Zhao, CA Hall III Food Chemistry 108 (2), 511-518, 2008 | 137 | 2008 |
| Determination of lignans in flaxseed using liquid chromatography with time-of-flight mass spectrometry IE Popova, C Hall, A Kubátová Journal of Chromatography A 1216 (2), 217-229, 2009 | 116 | 2009 |
| Natural antioxidants-are they a reality? S Cuppett, M Schnepf, CIII Hall | 115 | 1997 |
| Processing and cooking effects on lipid content and stability of α-linolenic acid in spaghetti containing ground flaxseed FA Manthey, RE Lee, CA Hall Journal of Agricultural and Food Chemistry 50 (6), 1668-1671, 2002 | 100 | 2002 |
| Analysis of deoxynivalenol, masked deoxynivalenol, and Fusarium graminearum pigment in wheat samples, using liquid chromatography–UV–mass spectrometry JJ Sasanya, C Hall, C Wolf-Hall Journal of Food Protection 71 (6), 1205-1213, 2008 | 83 | 2008 |
| Effect of flaxseed flour and packaging on shelf life of refrigerated pasta FA Manthey, S Sinha, CE WOLF‐HALL, CA HALL III Journal of Food Processing and Preservation 32 (1), 75-87, 2008 | 83 | 2008 |
| Fungistatic activity of flaxseed in potato dextrose agar and a fresh noodle system Y Xu, C Hall III, C Wolf-Hall, F Manthey International Journal of Food Microbiology 121 (3), 262-267, 2008 | 82 | 2008 |
| Fruit and cereal bioactives: sources, chemistry, and applications Ö Tokuşoğlu, CA Hall III CRC press, 2011 | 81 | 2011 |
| Stability of α‐linolenic acid and secoisolariciresinol diglucoside in flaxseed‐fortified macaroni CA Hall III, FA Manthey, RE Lee, M Niehaus Journal of food science 70 (8), c483-c489, 2005 | 75 | 2005 |
| Prolonged anthelmintic effect of closantel and disophenol against a thiabendazole selected resistant strain of Haemonchus contortus in sheep CA Hall, JD Kelly, HV Whitlock, L Ritchie Research in Veterinary Science 31 (1), 104-106, 1981 | 74 | 1981 |
| Development of low glycemic index (GI) foods by incorporating pulse ingredients into cereal‐based products: Use of in vitro screening and in vivo methodologies N Fujiwara, C Hall, AL Jenkins Cereal Chemistry 94 (1), 110-116, 2017 | 69 | 2017 |
| Consumer acceptability of gluten‐free cookies containing raw cooked and germinated pinto bean flours CW Simons, C Hall III Food science & nutrition 6 (1), 77-84, 2018 | 65 | 2018 |
| Acceptability and characterization of extruded pinto, navy and black beans CW Simons, C Hall III, M Tulbek, M Mendis, T Heck, S Ogunyemi Journal of the Science of Food and Agriculture 95 (11), 2287-2291, 2015 | 58 | 2015 |
| Antifungal activity stability of flaxseed protein extract using response surface methodology Y Xu, C Hall Iii, C Wolf‐Hall Journal of Food Science 73 (1), M9-M14, 2008 | 58 | 2008 |
| Effect of processing and cooking on the content of minerals and protein in pasta containing buckwheat bran flour FA Manthey, CA Hall III Journal of the Science of Food and Agriculture 87 (11), 2026-2033, 2007 | 56 | 2007 |
