Picture of                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                     Robert T. (Bob) Tyler

Robert T. (Bob) Tyler Professor

Address
3C82 - Agriculture Building

Research Area(s)

  • Crop utilization

Department

Food and Bioproduct Sciences

Education

  • Ph.D., University of Saskatchewan
  • B.Sc. (Agriculture), University of Saskatchewan

Selected Publications

Podder, R., Khan, S.M., Tar'an, B., Tyler, R.T., Henry, C.J., Jalal, C., Shand, P.J., and Vandenberg, A.  2018. Sensory acceptability of iron-fortified red lentil (Lens culinaris Medik.) Dal.  Journal of Food Science, 83(3): 804-813.  https://doi.org/10.1111/1750-3841.14066

Lam, A.C.Y., Warkentin, T.D., Tyler, R.T., and Nickerson, M.T.  2017.  Physicochemical and functional properties of protein isolates obtained from several pea cultivars.  Cereal Chemistry, 94(1): 89-97.  https://doi.org/10.1094/CCHEM-04-16-0097-FI

Yovchev, A., Briggs, C.E., Stone, A.K., Scanlon, M.G., Tyler, R.T., Hucl, P.J., and Nickerson, M.T.  2017.  Interrelationships of Flour, Dough, and Bread Properties Under Reduced Salt Level Conditions.  Cereal Chemistry, 94(4): 760-769.  https://doi.org/10.1094/CCHEM-12-16-0285-R  

Haileslassie, H.A., Henry, C.J., and Tyler, R.T.  2016.  Impact of household food processing strategies on antinutrient (phytate, tannin and polyphenol) contents of chickpeas (Cicer arietinum L.) and beans (Phaseolus vulgaris L.): a review.  International Journal of Food Science and Technology, 51(9): 1947-1957.  https://doi.org/10.1111/ijfs.13166

Stone, A.K., Karalash, A., Tyler, R.T., Warkentin, T.D., and Nickerson, M.T.  2015.  Functional attributes of pea protein isolates prepared using different extraction methods and cultivars.  Food Research International, 76: 31-38.  https://doi.org/10.1016/j.foodres.2014.11.017

Dahl, W.J., Foster, L.M., and Tyler, R.T.  2012.  Review of the health benefits of peas (Pisum sativum L.).  British Journal of Nutrition, 108(S1): S3-S10.  https://doi.org/10.1017/S0007114512000852

Emami, S., Perera, A., Meda, V., and Tyler, R.T.  2012.  Effect of microwave treatment on starch digestibility and physico-chemical properties of three barley types.  Food and Bioprocess Technology, 5(6): 2266-2274. https://doi.org/10.1007/s11947-011-0688-2

Hood‐Niefer, S.D., Warkentin, T.D., Chibbar,, R.N., Vandenberg, A., and Tyler, R.T.  2011.  Effect of genotype and environment on the concentrations of starch and protein in, and the physicochemical properties of starch from, field pea and fababean.  Journal of the Science of Food and Agriculture, 92(1): 141-150.  https://doi.org/10.1002/jsfa.4552

Hood-Niefer, S.D. and Tyler, R.T.  2010.  Effect of protein, moisture content and barrel temperature on the physicochemical characteristics of pea flour extrudates.  Food Research International, 43(2): 659-663.  https://doi.org/10.1016/j.foodres.2009.09.033

Hill, J.E., Fernando, W.M.U., Zello G.A., Tyler, R.T., Dahl, W.J., and Van Kessel, A.G.  2010.  Improvement of the representation of bifidobacteria in fecal microbiota metagenomic libraries by application of the cpn60 universal primer cocktail.  Applied and Environmental Microbiology, 76(13): 4550-4552.  https://doi.org/10.1128/AEM.01510-09 

Courses

Undergraduate courses:

  • AGRC 112.3 - Agricultural Science II 
  • PLSC 420.3 - Grain Chemistry and Technology
  • FABS 345.3 - Unit Operations in Food Processing

Graduate courses:

  • PLSC 804.3 - Processing and Analysis of Grain Crops