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Comprehensive Reviews in Food Science and Food Safety|November 29, 2024
Solid-state fermentation: Bioconversions and impacts on bioactive and nutritional compounds in oatsStella Green, Graham T Eyres, Dominic Agyei, et al.Foods (Basel, Switzerland)|July 2, 2021
Effects of Hydrothermal Processing Duration on the Texture, Starch and Protein In Vitro Digestibility of Cowpeas, Chickpeas and Kidney BeansPrit Khrisanapant, Sze Ying Leong, Biniam Kebede, et al.Foods (Basel, Switzerland)|November 26, 2022
Changes in Starch In Vitro Digestibility and Properties of Cassava Flour Due to Pulsed Electric Field ProcessingLadie Anne Conde, Biniam Kebede, Sze Ying Leong, et al.Journal of the Science of Food and Agriculture|March 16, 2023
Stable isotope and trace element analyses with non-linear machine-learning data analysis improved coffee origin classification and marker selectionJoy Sim, Cushla Mcgoverin, Indrawati Oey, et al.Journal of Dairy Science|January 26, 2020
Effects of the vat pasteurization process and refrigerated storage on the bovine milk metabolomeDan Zhu, Biniam Kebede, Gang Chen, et al.Food Chemistry|June 29, 2023
Near-infrared reflectance spectroscopy accurately predicted isotope and elemental compositions for origin traceability of coffeeJoy Sim, Cushla McGoverin, Indrawati Oey, et al.Frontiers in Nutrition|April 17, 2026
Legume intake on gut microbiome and glycemia in type 2 diabetes management: narrative reviewMd Altaf Hossain, Dominic Agyei, Andrew N Reynolds, et al.Food Production, Processing and Nutrition|September 26, 2025
The impact of consumer in-home cooking methods on the physicochemical, sensory, and nutritional attributes of plant-based meat analogues (PBMAs) and meat: a reviewInchara N Yoganarasimhaswamy, Yashodha Panagodage, Dominic Agyei, et al.Food Chemistry|January 17, 2026
Volatile evolutions during solid-state fermentation of oats by mono- and co-cultures: A Flavoromic approach using classical chemometric and machine learning techniquesStella Green, Graham T Eyres, Dominic Agyei, et al.Food Research International (Ottawa, Ont.)|December 29, 2019
Feasibility of using integrated fingerprinting, profiling and chemometrics approach to understand (bio) chemical changes throughout commercial red winemaking: A case study on MerlotMylene Ross Arcena, Biniam Kebede, Sze Ying Leong, et al.Pageof 5