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Foods (Basel, Switzerland)|June 24, 2022
Impact of Quality Improvement and Milling Innovations on Durum Wheat and End ProductsAshok Sarkar, Bin Xiao FuFoods (Basel, Switzerland)|September 19, 2020
Inter-Relationships between Test Weight, Thousand Kernel Weight, Kernel Size Distribution and Their Effects on Durum Wheat Milling, Semolina Composition and Pasta Processing QualityKun Wang, Bin Xiao FuFood Chemistry|July 8, 2021
Influence of cooking duration on carotenoids, physical properties and in vitro antioxidant capacity of pasta prepared from three Canadian durum wheat cultivarsHannah Oduro-Obeng, Bin Xiao Fu, Trust BetaFoods (Basel, Switzerland)|August 7, 2021
Wheat <i>Fusarium</i> Protease Specificity and Effect on Dough PropertiesRay Bacala, Bin Xiao Fu, Katherine Cordova, et al.Journal of Plant Physiology|June 24, 2022
Challenges and opportunities for proteomics and the improvement of bread wheat qualityRay Bacala, Dave W Hatcher, Héléne Perreault, et al.Foods (Basel, Switzerland)|November 14, 2020
Changes in Protein Non-Covalent Bonds and Aggregate Size during Dough FormationSonoo Iwaki, Shiro Aono, Katsuyuki Hayakawa, et al.Foods (Basel, Switzerland)|December 24, 2021
Effect of Kernel Size and Its Potential Interaction with Genotype on Key Quality Traits of Durum WheatKun Wang, Dale Taylor, Yuming Chen, et al.Antioxidants (Basel, Switzerland)|October 18, 2017
Total Phenolic and Yellow Pigment Contents and Antioxidant Activities of Durum Wheat Milling FractionsBin Xiao Fu, Constance Chiremba, Curtis J Pozniak, et al.Journal of Food Science|June 19, 2026
Determining Applications of Intermediate Wheatgrass in Conjunction With Common Wheat: Assessing Affects on Functionality and DigestibilityMackenzie J Ferguson, Douglas Cattani, Bin Xiao Fu, et al.Toxins|April 3, 2019
Fate of Ergot Alkaloids during Laboratory Scale Durum Processing and Pasta ProductionSheryl A Tittlemier, Dainna Drul, Mike Roscoe, et al.Pageof 2