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Quantitative NIR determination of isoflavone and saponin content of ground soybeans

Food chemistry, 2020-07, Vol.317, p.126373-126373, Article 126373

2020

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Margarine from Organogels of Plant Wax and Soybean Oil

Journal of the American Oil Chemists' Society, 2013-11, Vol.90 (11), p.1705-1712

2013

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Sarcoplasmic reticular Ca2+-ATPase inhibition paradoxically upregulates murine skeletal muscle Nav1.4 function

Scientific reports, 2021-02, Vol.11 (1), p.2846-2846, Article 2846

2021

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Preparation of Margarines from Organogels of Sunflower Wax and Vegetable Oils

Journal of food science, 2014-10, Vol.79 (10), p.C1926-C1932

2014

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Production and characterization of cellulose nanofibril (CNF) from agricultural waste corn stover

Carbohydrate polymers, 2018-07, Vol.192, p.202-207

2018

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The forkhead transcription factor FOXK2 premarks lineage-specific genes in human embryonic stem cells for activation during differentiation

Nucleic acids research, 2021-02, Vol.49 (3), p.1345-1363

2021

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Food and Agricultural Wastewater Utilization and Treatment

Liu, Sean X

2nd edition., 2014

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Youthful and age‐related matreotypes predict drugs promoting longevity

Aging cell, 2021-09, Vol.20 (9), p.e13441-n/a

2021

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Oxidation of Fish Oil Oleogels Formed by Natural Waxes in Comparison With Bulk Oil

European journal of lipid science and technology, 2018-05, Vol.120 (5), p.n/a

2018

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Utilisation of corn (Zea mays) bran and corn fiber in the production of food components

Journal of the science of food and agriculture, 2010-04, Vol.90 (6), p.915-924

2010

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Organogel formation of soybean oil with waxes

Journal of the American Oil Chemists' Society, 2012-04, Vol.89 (4), p.639-647

2012

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First approach on rice bran oil extraction using limonene

European journal of lipid science and technology, 2004-02, Vol.106 (2), p.122-125

2004

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Detection of Corn Adulteration in Brazilian Coffee (Coffea arabica) by Tocopherol Profiling and Near-Infrared (NIR) Spectroscopy

Journal of agricultural and food chemistry, 2015-12, Vol.63 (49), p.10662-10668

2015

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Comparison of properties of raw pulse flours with those of jet-cooked, drum-dried flours

Food science & technology, 2018-10, Vol.96, p.648-656

2018

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Navy Bean Flour Particle Size and Protein Content Affect Cake Baking and Batter Quality

Journal of food science, 2015-06, Vol.80 (6), p.E1229-E1234

2015

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Evaluation of Soybean–Navy Bean Emulsions Using Different Processing Technologies

Beverages (Basel), 2017-06, Vol.3 (4), p.23

2017

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Physiochemical properties of jet-cooked amaranth and improved rheological properties by processed oat bran

Future foods : a dedicated journal for sustainability in food science, 2022-06, Vol.5, p.100107, Article 100107

2022

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Effect of subcritical water flash release processing on buckwheat flour properties

Journal of the science of food and agriculture, 2023-03, Vol.103 (4), p.2088-2097

2023

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Study on Antioxidant Activity of Amino Acids at Frying Temperatures and Their Interaction with Rosemary Extract, Green Tea Extract, and Ascorbic Acid

Journal of food science, 2019-12, Vol.84 (12), p.3614-3623

2019

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Effect of jet-cooking on rheological properties of navy bean flour suspensions

Food chemistry advances, 2023-10, Vol.2, p.100316, Article 100316

2023

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Effect of Purified Oat β-Glucan on Fermentation of Set-Style Yogurt Mix

Journal of food science, 2012-08, Vol.77 (8), p.E195-E201

2012

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Effect of incorporation of distillers’ dried grain with solubles (DDGS) on quality of cornbread

Food science & technology, 2011, Vol.44 (3), p.713-718

2011

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Pasting and rheological properties of quinoa‐oat composites

International journal of food science & technology, 2015-04, Vol.50 (4), p.878-884

2015

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Antioxidant Activity of Spent Coffee Ground Extracts Toward Soybean Oil and Fish Oil

European journal of lipid science and technology, 2019-04, Vol.121 (4), p.n/a

2019

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Viscoelastic properties of oat β-glucan-rich aqueous dispersions

Food chemistry, 2013-05, Vol.138 (1), p.186-191

2013

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Quantitative NIR determination of isoflavone and saponin content of ground soybeans

Margarine from Organogels of Plant Wax and Soybean Oil

Sarcoplasmic reticular Ca2+-ATPase inhibition paradoxically upregulates murine skeletal muscle Nav1.4 function

Preparation of Margarines from Organogels of Sunflower Wax and Vegetable Oils

Production and characterization of cellulose nanofibril (CNF) from agricultural waste corn stover

The forkhead transcription factor FOXK2 premarks lineage-specific genes in human embryonic stem cells for activation during differentiation

Food and Agricultural Wastewater Utilization and Treatment

Youthful and age‐related matreotypes predict drugs promoting longevity

Oxidation of Fish Oil Oleogels Formed by Natural Waxes in Comparison With Bulk Oil

Utilisation of corn (Zea mays) bran and corn fiber in the production of food components

Organogel formation of soybean oil with waxes

First approach on rice bran oil extraction using limonene

Detection of Corn Adulteration in Brazilian Coffee (Coffea arabica) by Tocopherol Profiling and Near-Infrared (NIR) Spectroscopy

Comparison of properties of raw pulse flours with those of jet-cooked, drum-dried flours

Navy Bean Flour Particle Size and Protein Content Affect Cake Baking and Batter Quality

Evaluation of Soybean–Navy Bean Emulsions Using Different Processing Technologies

Physiochemical properties of jet-cooked amaranth and improved rheological properties by processed oat bran

Effect of subcritical water flash release processing on buckwheat flour properties

Study on Antioxidant Activity of Amino Acids at Frying Temperatures and Their Interaction with Rosemary Extract, Green Tea Extract, and Ascorbic Acid

Effect of jet-cooking on rheological properties of navy bean flour suspensions

Effect of Purified Oat β-Glucan on Fermentation of Set-Style Yogurt Mix

Effect of incorporation of distillers’ dried grain with solubles (DDGS) on quality of cornbread

Pasting and rheological properties of quinoa‐oat composites

Antioxidant Activity of Spent Coffee Ground Extracts Toward Soybean Oil and Fish Oil

Viscoelastic properties of oat β-glucan-rich aqueous dispersions

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