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Foods (Basel, Switzerland)|February 9, 2021
Walnut (Juglans regia L.) Volatile Compounds Indicate Kernel and Oil OxidationFilipa S Grilo, Selina C WangThe Journal of Organic Chemistry|September 29, 2007
Substituent effects on tandem alkenyl migration/electrophilic aromatic substitution reactions: a theoretical studySelina C Wang, Dean J TantilloJournal of the Science of Food and Agriculture|March 9, 2019
Influence of fruit canopy position and maturity on yield determinants and chemical composition of virgin olive oilFilipa Grilo, Tiziano Caruso, Selina C WangJournal of Separation Science|June 6, 2015
High-performance liquid chromatography with fluorescence detection for the rapid analysis of pheophytins and pyropheophytins in virgin olive oilXueqi Li, Michael Woodman, Selina C WangFoods (Basel, Switzerland)|September 5, 2020
Prediction of Walnut Deterioration Using Kernel Oxidative StabilityFilipa Simoes Grilo, Yanisa Srisaard, Selina C WangJournal of Agricultural and Food Chemistry|November 2, 2023
Bulk and Compound-Specific Stable Isotope Analysis for the Authentication of Walnuts (Juglans regia) OriginsZatil A Athaillah, Chris Yarnes, Selina C WangJournal of Food Biochemistry|February 6, 2020
Comparison of wheat, soybean, rice, and pea protein properties for effective applications in food productsHefei Zhao, Chun Shen, Zijian Wu, et al.Journal of Computational Chemistry|July 2, 2009
Covalent hydration energies for purine analogs by quantum chemical methodsSelina C Wang, Peter A Beal, Dean J TantilloFoods (Basel, Switzerland)|December 24, 2021
Low Acrylamide Flatbreads Prepared from Colored Rice Flours and Relationship to Asparagine and Proximate Content of Flours and FlatbreadsXueqi Li, Talwinder Kahlon, Selina C Wang, et al.Foods (Basel, Switzerland)|October 23, 2021
Low Acrylamide Flatbreads from Colored Corn and Other FloursXueqi Li, Talwinder Kahlon, Selina C Wang, et al.Pageof 7