2019
Kuttiyatveetil, J.R.A., Mitra, P., Goldin, D., Nickerson, M.T. and Tanaka, T. (2019). Recovery of residual nutrients from agri-food byproducts using a combination of solid-state fermentation and insect rearing. International Journal of Food Science and Technology (In press).
Pillai, P.K.S., Stone, A.K., Guo, Q., Guo, Q., Wang, Q. and Nickerson, M.T. (2019). Effect of alkaline de-esterified pectin on the complex coacervation with pea protein isolate under different mixing conditions. Food Chemistry, 284, 227-235.
Chang, C., Stone, A.K.., Green, R., and Nickerson, M.T. (2019). Reduction of off-flavours and the impact on the functionalities of lentil protein isolate by acetone, ethanol, and isopropanol treatments. Food Chemistry, 277, 84-95.
2018
Mohanan, A., Nickerson, M.T. and Ghosh, S. (2018). Oxidative stability of flaxseed oil: effect of polar, non-polar and surface-active antioxidants. Food Chemistry, 266,524-533
Varankovich, N., Grigoryan, A., Brown, K., Inglis, G.D., Uwiera, R.R.E., Nickerson, M.T. and Korber, D.R. (2018). Pea protein alginate encapsulation adversely effects development of Citrobacter rodentium-induced colitis symptoms in mice treated with probiotics. Canadian Journal of Microbiology, 64, 744-760.
Chang, C. and Nickerson, M.T. (2018). Encapsulation of omega 3-6-9 fatty acids-rich oils using protein-based emulsions with spray drying. Journal of Food Science and Technology, 55, 2850-2861.
Chang, C. and Nickerson, M.T. (2018). Stability and in vitro release behavior of encapsulated omega fatty acid-rich oils in lentil protein isolate-based microcapsules. International Journal of Food Science and Nutrition. 69, 12-23
Chang, C., Lahti, T. and Nickerson, M.T. (2018). Egg proteins: fractionation, bioactive peptides and allergenicity. Journal of the Science of Food and Agriculture, 98, 5547-5558.
Warnakulasuriya, S.N. and Nickerson, M.T. (2018). Review on plant protein-polysaccharide complex coacervation, and the functionality and applicability of formed complexes. Journal of the Science of Food and Agriculture. 98, 5559-5571.
Cabuk, B., Stone, A.K., Korber, D.R., Tanaka, T., and Nickerson, M.T. (2018). Effect of Lactobacillus plantarum fermentation on the surface and functional properties of pea protein concentrate. Food Technology and Biotechnology, 56, 411-420.
Bai, T., Nosworthy, M.G., House, J.D. (2018). Effect of tempering and infrared heating temperature on the nutritional properties of desi chickpea and hull-less barley flours, and their blends. Food Research International, 108, 430-439
Bai, T., Stone, A.K. and Nickerson, M.T. (2018). Effect of tempering moisture and infrared heating temperature on the functionality of Desi chickpea and hull-less barley flours. Cereal Chemistry, 95, 508-517
Cabuk, B., Nosworthy, M.G., Stone, A.K., Korber, D.R., Tanaka, T., House, J.D. and Nickerson, M.T. (2018). Effect of fermentation on the protein digestibility and levels of non-nutritive compounds of pea protein concentrate. Food Technology and Biotechnology, 56, 257-264
Guillermic, R.-M., Koksel, F., Sun, X., Hatcher, D.W., Nickerson, M.T., Belev, G.S., Web, M.A., Page, J.H. and Scanlon, M.G. (2018). Bubbles in noddle dough: characterization by x-ray microtomography. Food Research International, 105, 548-555.
Mohanan, A., Nickerson, M.T. and Ghosh, S. (2018). Oxidative stability of flaxseed oil: effect of polar, non-polar and surface-active antioxidants. Food Chemistry, 266,524-533
Primozic, M., Duchek, A., Nickerson, M.T. and Ghosh, S. (2018). Formation, stability and in vitro digestibility of nanoemulsions stabilized by high pressure homogenized lentil protein isolates. Food Hydrocolloids, 77, 126-141.
Lam, A.C.Y., Tyler, R.T. and Nickerson, M.T. (2018). Pea protein isolates: structure, extraction and functionality. Food Reviews International, 34, 126-147.
Shi, L., Arntfield, S.D. and Nickerson, M.T. (2018). Change in levels of phytic acid, lectins and oxalates during soaking and cooking of Canadian pulses. Food Research International, 107, 660-668.
Stone, A.K., Hucl, P.J., Scanlon, M.G. and Nickerson, M.T. (2018) Effect of damage starch and NaCl level on the dough handling properties of a Canadian Western Red Spring Wheat. Cereal Chemistry, 94, 970-977.
Stone, A.K., Lam, R.S.H., Hopkins, E.J., Hucl, P., Scanlon, M.G. and Nickerson, M.T. (2018). Effect of organic acids and NaCl on the rheological properties of dough prepared using Pembina and Harvest CWRS wheat cultivars. Cereal Chemistry, 95, 478-485
Wang, N., Wood, J.A., Panozzo, J.F., Arganosoa, G.C., Hall, C, Chen, L., Singh, M. and Nickerson, M.T. (2017). AACCI approved methods technical committee report: Collaborative study on a method for determining the water holding capacity of pulse flours and their protein materials (AACCI Method 56-37.01). Cereal Foods World, 62, 227-230.
Warnakulasuriya, S., Pillai, P.K.S., Stone, A.K. and Nickerson, M.T. (2018). Effect of the degree of esterification and blockiness on the complex coacervation of pea protein isolate and commercial pectic polysaccharides. Food Chemistry, 264, 180-188
2017
Lam, C.Y.A., 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, 89-97.
Varankovich, N., Martinez, M.F., Nickerson, M.T. and Korber, D.R. (2017). Survival of probiotics in pea protein-alginate microcapsules with or without chitosan coating during storage and in a simulated gastrointestinal environment. Food Science and Biotechnology, 26, 189-194.
Wang, J., Nickerson, M.T., Low, N.H. and Van Kessel, A.G. (2017). Efficacy of pea protein isolate-alginate encapsulation on viability of a probiotic bacterium in the porcine digestive tract. Canadian Journal of Animal Science, 97, 214-222.
Yovchev, A.G., Briggs, C.E., Stone, A.K., Scanlon, M.G., Tyler, R.T., Hucl, P.J. and Nickerson, M.T. (2017). Interrelationships of flour and dough properties under reduced salt level conditions. Cereal Chemistry, 94, 760-769.
Yovchev, A.G., Stone, A.K., Hucl, P., Scanlon, M.G. and Nickerson, M.T. (2017). Effects of salt, polyethylene glycol, and water content on dough rheology for two red spring wheat varieties. Cereal Chemistry, 94, 513-518.
Yovchev, A., Hood-Niefer, S. and Nickerson, M.T. (2017). Influence of the extrusion input parameters on the physical properties of chickpea and barley extrudates. Food Science and Biotechnology, 26, 393-399.
Primozic, M., Ducheck, A., Nickerson, M.T. and Ghosh, S. (2017). Effect of lentil protein isolate concentration on the formation, stability and rheological behavior of oil-in-water nanoemulsions. Food Chemistry, 237, 65-74.
Yovchev, A.G., Briggs, C., Stone, A.K., Hucl, P., Nickerson, M.T. and Scanlon, M.G. (2017). Effect of salt reduction on dough handling and the bread making quality of Canadian Western Red Spring wheat varieties. Cereal Chemistry, 94, 752-759.
Yovchev, A.G., Stone, A.K., Hucl, P., Scanlon, M.G. and Nickerson, M.T. (2017). Polyethylene glycol as an osmotic regulator in dough with reduced salt content. Journal of Cereal Science. 76, 193-198.
Avramenko, N.A., Tyler, R.T., Scanlon, M.G., Hucl, P. and Nickerson, M.T. (2017). The chemistry of bread making: The role of salt to ensure optimal functionality of its constituents. Food Reviews International, 69, 12-23.
2016
Kim, J.H.J., Varankovich, N.V., Stone, A.K., and Nickerson, M.T. (2016). Nature of protein–protein interactions during the gelation of canola protein isolate networks. Food Research International, 89, 408-414.
Shi, L., Mu, K.., Arntfield, S.D. and Nickerson, M.T. (2016). Changes in levels of enzyme inhibitors during soaking and cooking of Canadian-Grown Pulses. Journal of Food Science and Technology, 54, 1014-1022.
Singhal, A., Vandenberg, A., Tyler, R.T. and Nickerson, M.T. (2016). Effect of genotype on the physicochemical and functional attributes of faba bean (Vicia faba L.) protein isolates. Food Science and Biotechnology, 25, 1513-1522.
Chang, C., Varankovich, N. and Nickerson, M.T. 2016. Microencapsulation of canola oil by lentil protein isolate-based wall materials. Food Chemistry, 212, 264-27.3
Avramenko, N.A., Chang, C., Low, N.H. and Nickerson, M.T. (2016) Encapsulation of flaxseed oil within native and modified lentil protein-based microcapsules. Food Research International, 81, 17-24.
Martinez, M., Stone, A.K., Yovchev, A.G., Peter, R. Vandenberg, A. and Nickerson, M.T. (2016). Effect of genotype and environment on the surface characteristics and functionality of air classified faba bean protein concentrates. European Food Research and Technology, 242, 1903-1911.
Kim, J.H.J., Varankovich, N.V. and Nickerson, M.T. (2016). The effect of pH on the gelling behavior of canola and soy protein isolates. Food Research International, 81, 31-38.
2015
Chang, C., Tu, S., Ghosh, S. and Nickerson, M.T. (2015). Effect of pH on the physicochemical, interfacial and emulsifying properties of pea, soy, lentil and canola protein isolates. Food Research International. 77, 360-367.
Varankovich, N.V., Nickerson, M.T. and Korber, D.R. (2015). Probiotic-based strategies for therapeutic and prophylactic use against multiple gastrointestinal diseases. Frontiers in Microbiology, Vol. 6, Article 685, p.1-13.
Avramenko, N., A., Smith, M.A., Hopkins, E.J., Duizer, L., Nickerson, M.T., Rousseau, D. and Yada, R.Y. (2015). Challenges and opportunities in food science & technology in developing sodium reduced products: bread, a case study. Functional Foods Reviews, 7, 19-30.
Stone, A.K., Teymurova, A., Chang, C., Cheung, L. and Nickerson, M.T. (2015). Formation and functionality of canola protein isolate with both high- and low-methoxyl pectin under associative conditions. Food Science and Biotechnology. 24, 1209-1218.
Stone, A.K., Avramenko, N., Warkentin, T.D. and Nickerson, M.T. (2015). Functional properties of protein isolates from different pea cultivars. Food Science and Biotechnology, 24, 827-833.
Cheung, L., Wanasundara, J. and Nickerson, M.T. (2015). The effect of pH and NaCl levels on the emulsifying properties of a napin protein isolate. Food Biophysics. 10, 30-38.
Can Karaca, A., Low, N.H. and Nickerson, M.T. (2015). Potential use of plant proteins in the microencapsulation of lipophilic materials in foods: a review. Trends in Food Science and Technology, 42, 5-12.
Friesen, K., Chang, C. and Nickerson, M. (2015). Incorporation of phenolic compounds, rutin and epicatechin, into soy protein isolate films: mechanical, barrier and cross-linking properties. Food Chemistry, 172, 18-23
Hopkins, E.J., Chang, C., Lam, R.S.H. and Nickerson M.T. (2015). Effects of flaxseed oil concentration on the performance of a soy protein isolate-based emulsion-type film. Food Research International, 67, 418-425.
Johnston, S.P., Nickerson, M.T., and Low, N.H. (2015). The physicochemical properties of legume protein isolates and their ability to stabilizer oil-in-water emulsion with and without genipin. Journal of Food Science and Technology, 52, 4135-4145.
Koksel, F., Nickerson, M.T. and Scanlon, M.G. (2015). Grain science in Canada: a national priority. Cereal Foods World, 60, 274-278.
Lam, R.S.H. and Nickerson, M.T. (2015). The effect of pH and temperature pre-treatments on the physicochemical and emulsifying properties of whey protein isolate. LWT – Food Science and Technology, 60, 427-434.
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.
Vanrankovich, N.V., Khan, N.H., Nickerson, M.T., Kalmokoff, M. and Korber, D.R. (2015). Evaluation of pea protein –polysaccharide matrices for encapsulation of acid-sensitive bacteria. Food Research International, 70, 118-124.
Wang, J., Korber, D.R., Low, N.H. and Nickerson, M.T. (2015). Encapsulation of Bifidobacterium adolescentis with legume proteins and its survival under stimulated gastric conditions and during storage within commercial fruit juices. Food Science and Biotechnology, 24, 383-391.
2014
Lam, R.S.H. and Nickerson, M.T. (2014). The effect of biopolymer mixing ratio on the formation of electrostatically coupled whey protein-(kappa and iota-type) carrageenan networks in the presence and absence of oil droplets. Journal of Agricultural and Food Chemistry, 62, 8730-8739.
Lam, R.S.H. and Nickerson, M.T. (2014). The properties of whey protein-carrageenan mixtures during the formation of electrostatic coupled biopolymer and emulsion gels. Food Research International, 66, 140-149.
Lam, R.S.H. and Nickerson, M.T. (2014). The effect of pH and temperature pre-treatments on the physicochemical and emulsifying properties of alpha-lactalbumin. Food Chemistry, 173, 163-170.
Stone, A.K., Teymurova, A. and Nickerson, M.T. (2014). Formation and functional attributes of canola protein isolate – gum Arabic electrostatic complexes. Food Biophysics, 9, 203-212.
Cheung, L., Wanasundara, J. and Nickerson, M.T. (2014). The effect of pH and NaCl levels on the physicochemical and emulsifying properties of a cruciferin protein isolate. Food Biophysics. 9, 105-113.
Aryee, F. and Nickerson, M.T. (2014). Effect of pH, biopolymer mixing ratio and salts on the formation and stability of electrostatic complexes formed within mixtures of lentil protein isolate and anionic polysaccharides (kappa-carrageenan and gellan gum). International Journal of Food Science and Technology, 49, 65-71.
Chang, C. and Nickerson, M.T. (2014). Effect of protein and glycerol concentration on the mechanical, optical, and water vapor barrier properties of canola protein isolate-based edible films. Food Science and Technology International, 21, 33-44.
Stone, A.K., Teymurova, A., Dang, Q., Abeysekara, S., Karalash, A. and Nickerson, M.T. (2014). Formation and functional attributes of electrostatic complexes involving napin protein isolate and anionic polysaccharides. European Food Research and Technology, 237, 773-780.
Chang, C. and Nickerson, M.T. (2014). Effect of plasticizer-type and genipin on the mechanical, optical, and water vapor barrier properties of canola protein isolate-based edible films. European Food Research and Technology, 234, 35-46.
Lam, R.S.H. and Nickerson M.T. (2014). The effect of pH and heat pre-treatments on the physicochemical and emulsifying properties of β-lactoglobulin. Food Biophysics, 9, 20-28.
Wang, J., Korber, D.R., Low, N.H. and Nickerson, M.T. (2014). Entrapment, survival and release of Bifiobacterium adolescentis within chickpea protein-based microcapsules. Food Research International, 55, 20-27.
2013
Khan, N.H., Korber, D.R., Low, N.H. and Nickerson, M.T. (2013). Development of extrusion-based legume protein isolate-alginate capsules for the protection and delivery of the acid sensitive probiotics, Bidobacterium adolescentis. Food Research International, 54, 730-737.
Lam, R.S.H. and Nickerson, M.T. (2013). Food proteins: a review on their emulsifying properties using a structure-function approach. Food Chemistry, 141, 975-984.
Stone, A.K., Cheung, L., Chang, C. and Nickerson, M.T. (2013). Formation and functionality of soluble and insoluble electrostatic complexes within mixtures of canola protein isolate and (k-, i- and l-type) carrageenan. Food Research International, 54, 195-202.
Can Karaca, A., Low, N.H. and Nickerson, M.T. (2013). Encapsulation of flaxseed oil using a benchtop spray dryer for legume protein-maltodextrin microcapsule preparation, Journal of Agricultural and Food Chemistry, 61, 5148-5155.
Can Karaca, A., Nickerson, M.T., and Low, N.H. (2013). Microcapsule Production Employing Chickpea or Lentil Protein Isolates and Maltodextrin: Physicochemical Properties and Oxidative Protection of Encapsulated Flaxseed Oil. Food Chemistry, 139, 448-457.
Wood, K.A., Korber, D.R., Nickerson, M.T. and Low, N.H. (2013). Oligosaccharide utilisation, encapsulation and survival of Bifidobacterium adolescentis in biopolymer-based capsules. International Journal of Prebiotics and Probiotics, 7, 153-164.
Avramenko, N., Low, N.H. and Nickerson, M.T. (2013). The effects of limited enzymatic hydrolysis on the physicochemical and emulsifying properties of a lentil protein isolate. Food Research International, 51, 162-169.
2012
Hong, G.-P., Avramenko, N., Stone, A., Abbott, D., Classen, H. and Nickerson, M.T. (2012). Extractability and molecular modifications of gliadin and glutenin proteins withdrawn from different stages of a commercial ethanol fuel/dry distiller grains with solubles process using a wheat feedstock. Cereal Chemistry, 89, 276-283.
Stone, A., Avramenko, N., Abbott, D., Classen, H. and Nickerson, M.T. (2012). Functional attributes of proteins withdrawn from different stages of a commercial ethanol fuel/dry distiller grains with solubles process using a wheat feedstock. Cereal Chemistry, 89, 185-189.
Aryee, F.N.A. and Nickerson, M.T. (2012). Formation of electrostatic complexes involving mixtures of lentil protein isolates and gum Arabic polysaccharides. Food Research International, 48, 520–527
Stone, A. K. and Nickerson, M.T. (2012). Formation and functionality of whey protein isolate – (kappa-, iota-, and lambda-type) carrageenan electrostatic complexes. Food Hydrocolloids, 27, 271-277.
Klassen, D.R. and Nickerson, M.T. (2012). Effect of pH on the formation of electrostatic complexes within admixtures of partially purified pea proteins (legumin and vicilin) and gum Arabic polysaccharides. Food Research International, 46, 167-176.
Konecsni, K., Low, N.H. and Nickerson, M.T. (2012). Chitosan-tripolyphosphate submicron particles as the carrier of entrapped rutin, Food Chemistry, 134, 1775-1779.
2011
Can Karaca, A., Low, N. and Nickerson, M.T. (2011). Emulsifying properties of canola and flaxseed protein isolates produced by isoelectric and salt precipitation. Food Research International, 44, 2991-2998.
Can Karaca, A., Low, N. and Nickerson, M.T. (2011). Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric and salt precipitation. Food Research International, 44, 2742-2750.
Can Karaca, A., Nickerson, M.T. and Low, N.H. (2011). Lentil and chickpea protein-stabilized emulsions: optimization of emulsion formulation. Journal of Agricultural and Food Chemistry, 59, 13203-13211.
Klemmer, K., Waldner, L., Stone, A., Low, N.H. and Nickerson, M.T. (2011). Complex coacervation of pea protein isolate and alginate polysaccharides. Food Chemistry, 130, 710–715.
Klemmer, K., Korber, D.R., Low, N.H. and Nickerson, M.T. (2011). Design of pea protein-based capsules for probiotic and prebiotic delivery. International Journal of Food Science and Technology, 46, 2248–2256.
Elmer, C., Can Karaca, A., Low, N.H., and Nickerson, M.T. (2011), Complex formation within admixtures of pea legumin and chitosan. Food Research International, 44, 1441-1446.
Klassen, D.R., Elmer, C.M. and Nickerson, M.N. (2011). Associative phase separation involving canola protein isolate with both sulphated and carboxylated polysaccharides. Food Chemistry, 126, 1094-1101.
2010
Khan, R., Nickerson, M.T., Paulson, A.T. and Rousseau, D. (2010). Release of fluorescent markers form phase-separated gelatin-maltodextrin hydrogels. Journal of Applied Polymer Science, 121, 2662-2673.
Liu, S. Low, N.H. and Nickerson, M.T. (2010). Entrapment of flaxseed oil within gelatin-gum Arabic capsules. Journal of the American Oil Chemists Society, 87, 809-815.
Liu, S., Elmer, C., Low, N.H. and Nickerson, M.T. (2010). Effect of pH on the functional behavior of pea protein isolate-gum Arabic complexes. Food Research International, 43, 489-495.
Kotikalapudi, B.L., Nickerson, M.T., Low, N.H., and Korber, D.R. (2010). In vitro characterization of probiotic survival, adherence and antimicrobial resistance: candidate selection for encapsulation in a pea protein isolate-alginate delivery system. International Journal of Probiotics and Prebiotics, 5, 1-12.
Liu, S., Cao, Y.L., Ghosh, S., Rousseau, D., Low, N.H. and Nickerson, M.T. (2010). Intermolecular interactions during complex coacervation of pea protein isolate and gum Arabic. Journal of Agricultural and Food Chemistry, 58, 552-556.
Yang, L., Nickerson, M.T. and Paulson, A.T. (2010). Mechanical and physical properties of calcium-treated gellan films. Food Research International, 43, 1439-1443.
Nickerson, M.T., Darvesh, R. and Paulson, A.T. (2010). Formation of calcium-mediated junction zones at the onset of the sol-gel transition of commercial k-carrageenan solutions. Journal of Food Science, 75, E153-E156.
2009
Liu, S., Low, N.H. and Nickerson, M.T. (2009). Effect of pH, salt and biopolymer mixing ratio on the formation of pea protein isolate-gum Arabic complexes. Journal of Agricultural and Food Chemistry, 57, 1521-1526.
2008
Nickerson, M.T., Paulson, A.T. and Hallett, F.R. (2008). Pre-gel solution properties of gellan polysaccharides: effect of potassium and calcium ions on chain associations. Food Research International, 41, 462-471.
2007
Nickerson, M.T., Paulson, A.T. and Speers, R.A. (2007). Time-temperature studies of gellan polysaccharide-high sugar mixtures: effect of sodium ions on structure formation. Journal of Food Science, 72, E315-E319.
2006
Nickerson, M.T., Patel, J., Heyd, D., Rousseau, D. and Paulson, A.T. (2006). Kinetic and mechanistic considerations in the gelation of genipin-crosslinked gelation. International Journal of Biological Macromolecules, 39, 298-302.
Nickerson, M.T., Wagar, E., Farnworth, R., Hodge, S.M., Rousseau, D., and Paulson, A.T. (2006). Some physical properties of crosslinked gelatin-maltodextrin hydrogels. Food Hydrocolloids, 20, 1072-1079.
Nickerson, M.T., Farnworth, R., Wagar, E., Hodge, S.M., Rousseau, D., and Paulson, A.T. (2006). Some physical and microstructural properties of genipin-crosslinked gelatin-maltodextrin hydrogels. International Journal of Biological Macromolecules, 38, 40-44.
2005
Nickerson, M.T. and Paulson, A.T. (2005). Time-temperature studies of k-carrageenan gelation in the presence of high levels of co-solutes. Carbohydrate Polymers, 61, 231-237.
2004
Nickerson, M.T., Paulson, A.T. and Speers, R.A. (2004). Time-temperature studies of gellan polysaccharide gelation in the presence of low, intermediate and high levels of co-solutes. Food Hydrocolloids, 18, 783-794.
Nickerson, M.T. and Paulson, A.T. (2004). Rheological properties of gellan, k-carrageenan and alginate polysaccharides: effect of potassium and calcium ions on macrostructure assemblages. Carbohydrate Polymers, 58, 15-24.
Nickerson, M.T., Paulson, A.T. and Hallett, F.R. (2004). Dilute solution properties of k-carrageenan polysaccharides: effect of potassium and calcium ions on chain conformation. Carbohydrate Polymers, 58, 25-33.
Nickerson, M.T., Paulson, A.T. and Speers, R.A. (2004). A time-temperature rheological approach for examining food polymer gelation. Trends in Food Science and Technology, 15, 569-574.
Rousseau, D.,Hodge, S.M., Nickerson, M.T. and Paulson, A.T. (2004), Regulating the ß’àß polymorphic transition in cottonseed oil. Journal of the American Oil Chemists Society, 82, 7-12.
2003
Nickerson, M.T., Paulson, A.T. and Speers, R.A. (2003). Rheological properties of dilute gellan solutions: effect of calcium ions and temperature on pre-gel formation. Food Hydrocolloids, 17, 577-583.