Tosh, Susan, Ph.D.

• Publications de recherche
• Autres publications relatives à la science

Coordonnées :

93, chemin Stone Ouest
Guelph, (Ontario) N1G 5C9
Téléphone : 226-217-8098
Télécopieur : 519-829-2600
Courriel : susan.tosh@agr.gc.ca

Domaines d'expertise :

• diabète sucré
• métabolisme
• fibres alimentaires
• méthodologie
• rhéologie
• microstructure des aliments
• pentosanes
• bêta-glucane
• autres glucides
• protéines de la nourriture
• propriétés fonctionnelles
• troubles lipidiques et maladies cardio-vasculaires
• arabinoxylan
• obésité
• polysaccharides
• monosaccharides
• qualité de nutrition
• texture des aliments

Projets en cours :

• Fonctionnalité et bienfaits pour la santé des polysaccharides des céréales et des fibres alimentaires

Affiliations :

• Professeure extraordinaire (études supérieures), Université de Guelph
• Dietary Fibre Committee, American Association of Cereal Chemists International
• Comité des constituants des légumineuses à grains, Pulse Canada

Publications de recherche :

2013 :

• Kwong, M.G.Y., Wolever, T.M.S., Brummer, Y., et Tosh, S.M. (2013). « Attenuation of glycemic responses by oat β-glucan solutions and viscoelastic gels is dependent on molecular weight distribution. », Food & Function, 4(3), p. 401-408. doi : 10.1039/c2fo30202k
• Sikora, P., Tosh, S.M., Brummer, Y., et Olsson, O. (2013). « Identification of high β-glucan oat lines and localization and chemical characterization of their seed kernel β-glucans. », Food Chemistry, 137(1), p. 83-91. doi : 10.1016/j.foodchem.2012.10.007
• Tosh, S.M. (2013). « Review of human studies investigating the post-prandial blood-glucose lowering ability of oat and barley food products. », European Journal of Clinical Nutrition, 67(4), p. 310-317. doi : 10.1038/ejcn.2013.25

2012 :

• Brummer, Y., Duss, R., Wolever, T.M.S., et Tosh, S.M. (2012). « Glycemic response to extruded oat bran cereals processed to vary in molecular weight. », Cereal Chemistry, 89(5), p. 255-261. doi : 10.1094/cchem-03-12-0031-r
• Charlton, K.E., Tapsell, L.C., Batterham, M.J., O'Shea, J., Thorne, R., Beck, E.J., et Tosh, S.M. (2012). « Effect of 6 weeks’ consumption of b-glucan-rich oat products on cholesterol levels in mildly hypercholesterolaemic overweight adults. », British Journal of Nutrition, 107(7), p. 1037-1047. doi : 10.1017/S0007114511003850
• Cryne, C.N., Veenstra, J.M., Deschambault, B.R., Benali, M., Marcotte, M., Boye, J.I., Tosh, S.M., Farnworth, E.R., Wright, A.J., et Duncan, A.M. (2012). « Spray-dried pulse consumption does not affect cardiovascular disease risk or glycemic control in healthy males. », Food Research International, 48(1), p. 131-139. doi : 10.1016/j.foodres.2012.02.018
• Gamel, T.H., Abdel-Aal, E-S.M., Wood, P.J., Ames, N.P., et Tosh, S.M. (2012). « Application of the rapid Visco Analyzer (RVA) as an effective rheological tool for measurement of β-glucan viscosity. », Cereal Chemistry, 89(1), p. 52-58. doi : 10.1094/CCHEM-07-11-0089
• Tosh, S.M., Ahmadi, L., Yip, L., Roudsari, M., et Wood, P.J. (2012). « Presence of β-glucanase activity in wheat and dairy ingredients and use of organic salts as potential enzyme inhibitors. », Journal of Cereal Science, 56(3), p. 538-543. doi : 10.1016/j.jcs.2012.08.013
• Vatandoust, A., Ragaee, S.M., Wood, P.J., Tosh, S.M., et Seetharaman, K. (2012). « Detection, Localization, and Variability of Endogenous β-Glucanase in Wheat Kernels. », Cereal Chemistry, 89(1), p. 59-64. doi : 10.1094/CCHEM-07-11-0084

2011 :

• Agbenorhevi, J.K., Kontogiorgos, V., Kirby, A.R., Morris, V.J., et Tosh, S.M. (2011). « Rheological and microstructural investigation of oat β-glucan isolates varying in molecular weight. », International Journal of Biological Macromolecules, 49(3), p. 369-377. doi : 10.1016/j.ijbiomac.2011.05.014
• Mei, G.-Y., Carey, C.M., Tosh, S.M., et Kostrzynska, M. (2011). « Utilization of different types of dietary fibres by potential probiotics. », Canadian Journal of Microbiology / Revue canadienne de microbiologie, 57(10), p. 857-865. doi : 10.1139/w11-077
• Regand Ramirez, A., Chowdhury, Z., Tosh, S.M., Wolever, T.M.S., et Wood, P.J. (2011). « The molecular weight, solubility and viscosity of oat beta- glucan affect human glycemic response by modifying starch digestibility. », Food Chemistry, 129(2), p. 297-304. doi : 10.1016/j.foodchem.2011.04.053
• Wolever, T.M.S., Gibbs, A.L., Brand-Miller, J.C., Duncan, A.M., Hart, V.A., Lamarche, B., Tosh, S.M., et Duss, R. (2011). « Bioactive oat b-glucan reduces LDL cholesterol in Caucasians and non-Caucasians. », Nutrition Journal, 10(1), p. 130. doi : 10.1186/1475-2891-10-130

2010 :

• Bainy, E.M., Corredig, M., Poysa, V., Woodrow, L., et Tosh, S.M. (2010). « Assessment of the effects of soy protein isolates with different protein compositions on gluten thermosetting gelation. », Food Research International, 43(6), p. 1684-1691. doi : 10.1016/j.foodres.2010.05.010
• Beck, E.J., Tapsell, L.C., Batterham, M.J., Tosh, S.M., et Huang, X.-F. (2010). « L’apport nutritionnel en β-glucanes d’avoine n’améliore pas l’efficacité d’un régime hypocalorique chez les femmes présentant un excès de poids. », British Journal of Nutrition, 103(8), p. 1212-1222. doi : 10.1017/S0007114509992856
• Tosh, S.M., Brummer, Y., Miller, S.S., Regand Ramirez, A., Defelice, C., Duss, R., Wolever, T.M.S., et Wood, P.J. (2010). « Processing affects physicochemical properties of ß-glucan in oat bran cereal. », Journal of Agricultural and Food Chemistry, 58(13), p. 7723-7730. doi : 10.1021/jf904553u
• Wolever, T.M.S., Tosh, S.M., Gibbs, A.L., Brand-Miller, J.C., Duncan, A.M., Hart, V.A., Lamarche, B., Thomson, B.A., Duss, R., et Wood, P.J. (2010). « Physicochemical properties of oat β-glucan influence its ability to reduce serum LDL cholesterol in humans: a randomized clinical trial. », American Journal of Clinical Nutrition, 92(4), p. 723-732. doi : 10.3945/ajcn.2010.29174

2009 :

• Beck, E.J., Tosh, S.M., Batterham, M.J., Tapsell, L.C., et Huang, X.-F. (2009). « Oat β-glucan increases postprandial cholecystokinin levels, decreases insulin response and extends subjective satiety in overweight subjects. », Molecular Nutrition and Food Research, 53(10), p. 1343-1351. doi : 10.1002/mnfr.200800343
• Kontogiorgos, V., Tosh, S.M., et Wood, P.J. (2009). « Kinetics of Phase Separation of Oat β-Glucan/Whey Protein Isolate Binary Mixtures. », Food Biophysics, 4(3), p. 240-247. doi : 10.1007/s11483-009-9121-z
• Kontogiorgos, V., Tosh, S.M., et Wood, P.J. (2009). « Phase behaviour of high molecular weight oat β-glucan/whey protein isolate binary mixtures. », Food Hydrocolloids, 23(3), p. 949-956. doi : 10.1016/j.foodhyd.2008.07.005
• Lui, J.L., Lan-Pidhainy, X.M., Brummer, Y., Tosh, S.M., Wood, P.J., et Wolever, T.M.S. (2009). « Effect of blood sampling schedule on the ability to discriminate between postprandial glycemic responses. », Nutrition, 25(10), p. 1064-1066. doi : 10.1016/j.nut.2009.04.017
• Malaki Nik, A., Tosh, S.M., Woodrow, L., Poysa, V., et Corredig, M. (2009). « Effect of soy protein subunit composition and processing conditions on stability and particle size distribution of soymilk. », Food Science and Technology / Lebensmittel-Wissenschaft und-Technologie (LWT), 42(7), p. 1245-1252. doi : 10.1016/j.lwt.2009.03.001
• Regand Ramirez, A., Tosh, S.M., Wolever, T.M.S., et Wood, P.J. (2009). « Physicochemical Properties of beta-Glucan in Differently Processed Oat Foods Influence Glycemic Response. », Journal of Agricultural and Food Chemistry, 57(19), p. 8831-8838. doi : 10.1021/jf901271v
• Tosh, S.M. et Yada, S. (2009). « Dietary fibres in pulse seeds and fractions: Characterization, functional attributes, and applications. », Food Research International, 43(2), p. 450-460. doi : 10.1016/j.foodres.2009.09.005
• Veenstra, J.M., Duncan, A.M., Cryne, C.N., Deschambault, B.R., Boye, J.I., Benali, M., Marcotte, M., Tosh, S.M., Farnworth, E.R., et Wright, A.J. (2009). « Effect of pulse consumption on perceived flatulence and gastrointestinal function in healthy males. », Food Research International, 43(2), p. 553-559. doi : 10.1016/j.foodres.2009.07.029

Autres publications relatives à la science :

2012 :

• Gamel, T.H., Tosh, S.M., Abdel-Aal, E-S.M., et Ames, N.P. (2012). « Impact of digestive enzymes on the optimization of in vitro digestion and beta glucan viscosity measurement using Rapid Visco Analyzer. », 2012 International Annual Meeting of the American Association of Cereal Chemists (AACC), Hollywood, FL, USA, September 30-October 3, 2012, Published in: Supplement Cereal Food World, 57(4) A46. (Résumé)
• Tosh, S.M. (2012). « An overview of beta glucans. », 2012 International Annual Meeting of the American Association of Cereal Chemists (AACC), Hollywood, FL, USA, September 30-October 3, 2012, Published in: Supplement Cereal Food World, 57(4) A13. (Résumé)
• Tosh, S.M. (2012). « Food processing effects on glycemic response. », 2012 International Annual Meeting of the American Association of Cereal Chemists (AACC), Hollywood, FL, USA, September 30-October 3, 2012, Published in: Supplement Cereal Food World, 57(4) A7. (Résumé)
• Vatandoust, A., Ragaee, S.M., Tosh, S.M., et Seetharaman, K. (2012). « Effect of bread dough storage conditions on the properties of β-glucans extracted from bread under in vitro conditions. », 2012 International Annual Meeting of the American Association of Cereal Chemists (AACC), Hollywood, FL, USA, September 30-October 3, 2012, Published in: Supplement Cereal Food World, 57(4) A75. (Résumé)

2011 :

• Ames, N.P., Storsley, J., Gamel, T.H., et Tosh, S.M. (2011). « Validating the health benefits of barley foods: Effect of processing on physiological properties of beta-glucan in test foods. », Cereal Foods World, 56(4, Suppl.), p. A28. (Résumé)
• Gamel, T.H. et Tosh, S.M. (2011). « A New Approach to β–Glucan Viscosity Measurement and potential health benefits. », AAFC Guelph Food Research Centre, Guelph, ON, Canada, October 14, 2011. (Présentation)
• Gamel, T.H. et Tosh, S.M. (2011). « Measurement of beta-glucan viscosity using Rapid Visco Analyzer (RVA). », Cereal Foods World, 56(4, Suppl.), p. A72.
• Mei, G.-Y., Carey, C.M., Tosh, S.M., et Kostrzynska, M. (2011). « Development of novel synbiotic preparations. », 9th Annual OMAFRA Food Safety Research Forum, Guelph, ON, Canada, May 5, 2011.
• Tosh, S.M. (2011). « Agriculture and Agri-Food Canada: Food and Nutrition Research. », National 4-H Conference Science and Technology Symposium, Toronto Airport Marriott Hotel, Toronto, ON, Canada, November 3, 2011. (Présentation)
• Tosh, S.M. (2011). « Dose response studies supporting health claims that oat and barley β-glucans lower serum cholesterol levels: Effects of viscosity on cholesterol trafficking. », AAFC Guelph Food Research Centre, Guelph, ON, Canada, March 10, 2011. (Présentation)
• Tosh, S.M. (2011). « Evidence that oat and barley soluble fibre lower post-prandial glucose. », AAFC Guelph Food Research Centre, Guelph, ON, Canada, December 8, 2011. (Présentation)
• Tosh, S.M. (2011). « Mechanisms of Action of Oat β-Glucan in Lowering Blood Glucose and Cholesterol. », Central Experimental Farm, Neatby Building, Ottawa, ON, Canada, June 28, 2011. (Présentation)
• Tosh, S.M. (2011). « Oat β-Glucan and Health Benefits: The Viscosity Story. », AAFC Guelph Food Research Centre, Guelph, ON, Canada, March 14, 2011. (Présentation)
• Vatandoust, A., Ragaee, S.M., Tosh, S.M., et Seetharaman, K. (2011). « ß-Glucan degradation by endogenous enzymes in wheat flour doughs with different moisture contents. », 2011 ASA-CSSA-SSSA International Annual Meeting: Fundamental for life: soil, crop and environmental sciences, San Antonio, TX, USA, October 16-19, 2011, Published in: Cereal Foods World, 56:A6. (Affiche)

2010 :

• Kostrzynska, M., Mei, G.-Y., Carey, C.M., Tosh, S.M., et Young, C.A. (2010). « Utilization of dietary fibres by probiotic lactic acid bacteria. », 2010 Canadian Institute of Food Science & Technology (CIFST) and AAFC Conference, Fairmont Winnipeg Hotel, Winnipeg, MB, Canada, May 30-June 1, 2010. (Affiche)
• Tosh, S.M. (2010). « Oat Beta-Glucan and Health Benefits: the viscosity story. », 5th European Oat Conference, Ystad Saltsjobad Hotel, Ystad, Sweden, September 1-4, 2010. (Présentation)
• Tosh, S.M. et Yada, S. (2010). « Characterization, Functional Attributes, and Applications of Dietary Fibres from Pulse Flours and Fractions. », 2010 Canadian Institute of Food Science & Technology (CIFST) and AAFC Conference: "Safe and Healthy Food: Harvesting the Science, Fairmont Winnipeg Hotel, Winnipeg, MB, Canada, May 30-June 1, 2010. (Présentation)
• Tosh, S.M., Miller, S.S., Duss, R., et Wood, P.J. (2010). « Physical properties and microstructure of oat bran cereals processed to achieve a range of beta-glucan molecular weights. », 2010 International Annual Meeting of the American Association of Cereal Chemists (AACC), Savannah Convention Center, Savannah, GA, USA, October 24-27, 2010, publié dedans Cereal Foods World 55: A31. (Présentation)
• Tosh, S.M., Wolever, T.M.S., Duss, R., et Wood, P.J. (2010). « The Viscosity Effect: Oat bran cereals which provide different viscosities differ in their capacity to serum lower LDL-cholesterol. », 9th Vahouny Fiber Symposium, Marriot Bethesda North, Bethesda, MD, USA, June 8-11, 2010. (Présentation)
• Vatandoust, A., Ragaee, S.M., Wood, P.J., Tosh, S.M., et Seetharaman, K. (2010). « Endogenous β-glucanase activity in selected Ontario wheats. », 2010 International Annual Meeting of the American Association of Cereal Chemists (AACC), Savannah Convention Center, Savannah, GA, USA, October 24-27, 2010, publié dedans Cereal Foods World 55: A31. (Présentation)
• Wolever, T.M.S., Tosh, S.M., Duss, R., Brand-Miller, J.C., et Wood, P.J. (2010). « Reply to J Chen et al (Letter to Editor). », American Journal of Clinical Nutrition, 92(6), p. 1539-1540.
• Wolever, T.M.S., Tosh, S.M., Gibbs, A.L., Brand-Miller, J.C., Duncan, A.M., Hart, V.A., Lamarche, B., Thomson, B.A., Duss, R., et Wood, P.J. (2010). « Physico-chemical properties of oat β-glucan influence its LDL cholesterol lowering effect in humans. », Federation of American Societies for Experimental Biology (FASEB), Anaheim Convention Centre, Anaheim, CA, USA, April 24-28, 2010. (Présentation)
• Wood, P.J., Tosh, S.M., Duss, R., et Wolever, T.M.S. (2010). « Relationships between solubility and molecular weight of oat β-glucan and cholesterol lowering effect. », 2010 International Annual Meeting of the American Association of Cereal Chemists (AACC), Savannah Convention Center, Savannah, GA, USA, October 24-27, 2010, publié dedans Cereal Foods World 55: A16. (Présentation)