This profile is built from public research funding records (CIHR, NSERC and SSHRC) and PubMed. We have not imported them from a St. Francis Xavier University directory, so their courses and email address may be missing. Find their university profile.
Research
Latest papers
The impact of consumer in-home cooking methods on the physicochemical, sensory, and nutritional attributes of plant-based meat analogues (PBMAs) and meat: a review.
Food production, processing and nutrition · 2025
Effects of Growth Stages on Leaf Nutrients, Metabolites, and Polyphenols of Three Varieties of Haskap.
Foods (Basel, Switzerland) · 2024
Plant-based seafood alternatives: Current insights on the nutrition, protein-flavour interactions, and the processing of these foods.
Current research in food science · 2024 · senior author
Latest funding
- $78,000
Transition through partnerships for sustainable diets: Food Procurement, Placement, and Possibilities
SSHRC · 2023 · Co-investigator
- $215,000
Protein and Flavour Chemistry
NSERC · 2022 · Principal investigator
- $161,997
Understanding Change in a Diverse Justice-Involved Sample
SSHRC · 2022 · Co-investigator
5 publications.
The impact of consumer in-home cooking methods on the physicochemical, sensory, and nutritional attributes of plant-based meat analogues (PBMAs) and meat: a review.
Yoganarasimhaswamy IN, Panagodage Y, Agyei D, English M, Kebede B
Effects of Growth Stages on Leaf Nutrients, Metabolites, and Polyphenols of Three Varieties of Haskap.
Emenike C, Azeez S, English M, Udenigwe C, Abbey L
Plant-based seafood alternatives: Current insights on the nutrition, protein-flavour interactions, and the processing of these foods.
Abotsi EE, Panagodage Y, English M
Flavour encapsulation: A comparative analysis of relevant techniques, physiochemical characterisation, stability, and food applications.
English M, Okagu OD, Stephens K, Goertzen A, Udenigwe CC
Development of a Canadian Food Composition Database of Gluten-Free Products.
Jamieson JA, Gill K, Fisher S, English M
Transition through partnerships for sustainable diets: Food Procurement, Placement, and Possibilities
Principal investigators: Kevany, Kathleen M.
Keywords: sustainable diets; Canada's Food Guide; plant-forward; catering menus; food environments; food procurement; food placement; network; collaboration; systems analysis
Protein and Flavour Chemistry
Principal investigators: English, Marcia
Keywords: Plant-based foods; Fermentation ; Biodegradable packaging; Flavour chemistry; Plant proteins
Understanding Change in a Diverse Justice-Involved Sample
Principal investigators: McLaren, Sonya
Keywords: justice-involved person change; desistance; risk
Flavour Profiles and Nutrient Quality: Determining the roles of lipid modifying enzymes, protein-aroma active compound interactions, and protein stability in plant-based food systems
Principal investigators: English, Marcia
Keywords: proteins; aroma-active compounds; mass spectrometry; flavour; gas chromatography; protein isolates; flour; kinetic stability of proteins; storage; digestibility
Flavour Profiles and Nutrient Quality: Determining the roles of lipid modifying enzymes, protein-aroma active compound interactions, and protein stability in plant-based food systems
Principal investigators: English, Marcia
From CIHR, NSERC and SSHRC funding decisions: CIHR since 2008, NSERC since 1991 and SSHRC since 1998, including their latest published competition results.
Frequent collaborators
- Chibuike Udenigwe and Lord Abbey: 1 shared paper
- Chibuike Udenigwe and Marcia English: 1 shared paper
- Lord Abbey and Marcia English: 1 shared paper
- Human Nutrition
- Nutrition Sciences
- Agriculture, Faculty of
Co-authors at St. Francis Xavier University, colored by department. Thicker lines mean more shared papers; select anyone to open their profile and their own map.
A short, specific email works best. This draft uses one of their recent papers; replace the parts in brackets with your own details before sending.