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Current Research in Food Science|January 13, 2022
Loss factor and moisture diffusivity property estimation of lentil crop during microwave processingMohamad Mehdi Heydari, Tahereh Najib, Oon-Doo Baik, et al.
Applied Spectroscopy|March 12, 2021
Probing Heterogeneity in Attenuated Total Reflection Surface-Enhanced Infrared Absorption Spectroscopy (ATR-SEIRAS) Response with Synchrotron Infrared MicrospectroscopyKaiyang Tu, Tyler A Morhart, Stuart T Read, et al.
Journal of the Science of Food and Agriculture|February 11, 2025
Porcine in vitro digestion and matrix structure of undigested residue of xylanase- and cellulase-supplemented maize and wheatHarriet K Njeru, Knud E Bach Knudsen, Jarvis A Stobbs, et al.
NPJ Science of Food|May 18, 2024
Characterization of spring and durum wheat using non-destructive synchrotron phase contrast X-ray microtomography during storageNavanth S Indore, Chithra Karunakaran, Digvir S Jayas, et al.
Crystal Growth & Design|June 26, 2025
Dimyristoylphosphoethanolamine Addition During Chocolate Manufacture Promotes Proper Tempering under Simple Cooling Conditions without ShearJarvis A Stobbs, Saeed M Ghazani, Kaiyang Tu, et al.
Heliyon|December 4, 2023
Mapping biochemical and nutritional changes in durum wheat due to spoilage during storageNavnath S Indore, Chithra Karunakaran, Digvir S Jayas, et al.
Foods (Basel, Switzerland)|November 14, 2023
Study of Microstructural, Nutritional, and Biochemical Changes in Hulled and Hulless Barley during Storage Using X-ray and Infrared TechniquesNavnath S Indore, Digvir S Jayas, Chithra Karunakaran, et al.
Food Research International (Ottawa, Ont.)|November 4, 2025
The study of the variation of mineral distribution and relative concentration on varieties of oat using synchrotron-based X-ray fluorescence imagingGanqi Deng, Miranda Vu, Malgorzata Korbas, et al.
Frontiers in Plant Science|March 4, 2025
Applications of synchrotron light in seed research: an array of x-ray and infrared imaging methodologiesPaula Ashe, Kaiyang Tu, Jarvis A Stobbs, et al.
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