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Food Chemistry|November 23, 2020
Rapid determination of total phenolic content of whole wheat flour using near-infrared spectroscopy and chemometricsWenfei Tian, Gengjun Chen, Guorong Zhang, et al.Wei Sheng Yan Jiu = Journal of Hygiene Research|November 3, 2011
[Relative validity of food frequency questionnaire for estimating dietary iron intake of students with anemia]Dan Yu, Junsheng Huo, Jing Sun, et al.Journal of Food Science|January 8, 2022
Normal rice flours perform better in gluten-free bread than glutinous rice floursYijie Gui, Gengjun Chen, Wenfei Tian, et al.Food Chemistry|February 7, 2019
Physicochemical properties and gluten structures of hard wheat flour doughs as affected by saltGengjun Chen, Laura Ehmke, Chetan Sharma, et al.Foods (Basel, Switzerland)|May 25, 2024
Enhancing Gluten Network Formation and Bread-Making Performance of Wheat Flour Using Wheat Bran Aqueous ExtractCheng Li, Gengjun Chen, Michael Tilley, et al.Journal of the Science of Food and Agriculture|October 11, 2021
Effect of environment and field management strategies on phenolic acid profiles of hard red winter wheat genotypesWenfei Tian, Brent Jaenisch, Yijie Gui, et al.Journal of Food Science|August 26, 2024
Effect of cooking conditions on chickpea flour functionality and its protein physicochemical propertiesShan Hong, Ruoshi Xiao, Gengjun Chen, et al.Pageof 2