Funding and Publications

Active Grants:

  1. 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. (NSERC Discovery Grant, 2021).
  2. Texture-modified food products: Testing and sensory evaluation of commercial and formulated protein-enriched variations. (Contribution to Organization – Industrial Research Assistance Program, 2021).
  3. Determining the chemical composition of Nova Scotia wild lowbush Blueberry (Vaccinium angustifolium) leaves and their potential application in product development. (ACOA & Bee Cee Farms, 2020).
  4. Characterizing the physiochemical and morphological properties of bio-based films developed from plant-based sources. (Springboard, 2019).
  5. Food Chemistry research platform for investigating aroma-active compound interactions in plant-based proteins. (Canada Foundation for Innovation, 2019).
  6. Improving wine quality through mixed and sequential fermentations with indigenous yeasts. (Agriculture and Agri-Food Canada & CGCN, 2018-present).
  7. To investigate the use of lactic acid fermentation as a strategy to improve the levels of volatile compounds associated with off-flavours in Nova Scotian beans.  (UCR, 2017-2020).

Completed Grants:

  1. Nutritional composition of pastured eggs. NRC, Industrial Research Assistance Program (IRAP, 2015-2016).
  2. Investigating novel peptides for functional food applications. (Start-up grant, 2014-2019).


  1. Viana, L. and English, M. (2021). Recent advances in the analytical study of off-flavour compounds in pulses, and pulse by-products. LWT Food Science and Technology.
  2. English, MM. (2021). The chemical composition of free-range and conventionally-farmed eggs available to Canadians in rural Nova Scotia. PeerJ 9:e11357
  3. Jamieson, J., Viana, L., & English, M. M. (2020). Folate content and chemical composition of commercially available gluten-free flour alternatives. Plant Foods for Human Nutrition.
  4. English, M., Scrosati, P., Anthony, McSweeney, M., Gulam Razul, M. (2020).Novel carbohydrate blend enhances chemical and sensory properties of lobster (Homarus americanus) after one-year frozen storage. Food Research International, 137, 109697.
  5. English, M., Viana, L., Jordan, M., & Forney, C. (2019). Characterizing the impact of soaking and germination on Yellow-eyed bean flour. Journal of Food & Nutritional Sciences. 1 (3): 139-148.
  6. English, M., Paulson, A., Florek, O., Clifton, L., Arnold, T., Green, R., & Frazier, R. (2019). The effects of native and modified clupeine on Gram-negative model membranes. Food Structure, 22, 100127; 1-9.
  7. English, M., *Keough, M., McSweeney, M., & M. S., Razul. (2019). Impact of a novel cryoprotectant blend on the quality of frozen lobster (Homarus americanus). (*Student author). Journal of Food Science: Sensory and Consumer Science.
  8. English, M., *Viana, L., and McSweeney, M. (2019). Effect of soaking on the functional properties of Yellow-eyed bean flour and the acceptability of chocolate brownies. (*Student author). Journal of Food Science, 83, 623-628.
  9. English, M. M., Coulson, T. J. D., Horseman, S. R. & Patten, C. (2010). Overexpression of hns in the plant growth-promoting bacterium Enterobacter cloacae UW5 increases root colonization. Journal of Applied Microbiology, 108, 2180-2190.

Book Chapter:

  1. English, M. (2019). Industrialized Food Systems: What We Have – A look at food production, full cost accounting and consumer demand for protein in diets. In: K. Kevany (Editor), Succulent Sustainability: Shaping Food Systems through Plant-based Diets (pp.) Oxfordshire, UK: Taylor & Francis.

Conference Publications:

  1. Burrell, H*.,  English, M., & Cohen A. (2019). Investigating antihypertensive, Angiotensin-I Converting Enzyme (ACE)-inhibitory activity of soldier bean protein hydrolysates. Canadian Journal of Dietetic Practice and Research, 80, 159-160.


  1. Coming soon!

Under Review: 

  1. Kevany, K., English, M., Viana, L. (2021). Are Canadians adopting the new Canada’s Food Guide and adding plant-based foods? Nutrition and Health.

In Preparation:

  1. English, M., Truelstrup-Hansen, L., & Paulson, L. (2021).  Escherichia coli K-12 and S. enterica Typhimurium 14028 responses to the presence of a native and modified cationic antimicrobial peptide. Journal of Applied Microbiology.
  2. English, M., and Fenlon, C. (2021). Characterizing the physio-chemical and morphological properties of bio-based films developed from plant-based sources. Food Packaging and Shelf-life.