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Foods (Basel, Switzerland)|November 14, 2023
Unlocking the Potential of Sprouted Cereals, Pseudocereals, and Pulses in Combating MalnutritionMahsa Majzoobi, Ziyu Wang, Shahla Teimouri, et al.Foods (Basel, Switzerland)|January 22, 2021
Quality Differences between Fresh and Dried Buckwheat Noodles Associated with Water Status and Inner StructureRuibin Wang, Ming Li, Yimin Wei, et al.Foods (Basel, Switzerland)|November 27, 2021
Maturation Process, Nutritional Profile, Bioactivities and Utilisation in Food Products of Red Pitaya Fruits: A ReviewYanyi Huang, Margaret Anne Brennan, Stefan Kasapis, et al.Journal of the Science of Food and Agriculture|December 6, 2019
Effects of temperature stress on the accumulation of ascorbic acid and folates in sweet corn (Zea mays L.) seedlingsNan Xiang, Jianguang Hu, Tianxiang Wen, et al.Food Research International (Ottawa, Ont.)|October 7, 2023
Shiitake polysaccharides acted as a non-competitive inhibitor to α-glucosidase and inhibited glucose transport of digested starch from Caco-2 cells monolayerJuncai Tu, Benu Adhikari, Margaret Anne Brennan, et al.Foods (Basel, Switzerland)|July 8, 2020
Effect of Black Tea Infusion on Physicochemical Properties, Antioxidant Capacity and Microstructure of Acidified Dairy Gel during Cold StorageHan Chen, Haotian Zheng, Margaret Anne Brennan, et al.Nutrients|September 23, 2022
Phenolic Release during In Vitro Digestion of Cold and Hot Extruded Noodles Supplemented with Starch and Phenolic ExtractsRuibin Wang, Ming Li, Margaret Anne Brennan, et al.Food Research International (Ottawa, Ont.)|November 21, 2025
Synergistic anti-cancer potential and sensory enhancement of green tea and turmeric extract combination via freeze-dried encapsulationKanjana Singh, Benu Adhikari, Lisa Newman, et al.Foods (Basel, Switzerland)|August 27, 2021
Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum BiscuitsJuncai Tu, Margaret Anne Brennan, Gang Wu, et al.Comprehensive Reviews in Food Science and Food Safety|May 31, 2023
Complexation of starch and phenolic compounds during food processing and impacts on the release of phenolic compoundsRuibin Wang, Ming Li, Margaret Anne Brennan, et al.Pageof 4