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Food Chemistry|December 17, 2020
Changes in phenolic profiles and antioxidant activities during the whole wheat bread-making processWenfei Tian, Gengjun Chen, Michael Tilley, et al.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.Journal of Food Science|November 11, 2020
Individual effects of enzymes and vital wheat gluten on whole wheat dough and bread propertiesLauren Tebben, Gengjun Chen, Michael Tilley, et al.Food Chemistry|June 2, 2021
Potential bioaccessibility of phenolic acids in whole wheat products during in vitro gastrointestinal digestion and probiotic fermentationWenfei Tian, Ruijia Hu, Gengjun Chen, 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.Comprehensive Reviews in Food Science and Food Safety|April 28, 2022
Quantitative assessment of wheat quality using near-infrared spectroscopy: A comprehensive reviewZhenjiao Du, Wenfei Tian, 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.Food Chemistry|December 26, 2018
Aggregation behavior of semolina gluten during dough production and fresh pasta cooking upon kansui treatmentGengjun Chen, Yonghui LiFoods (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.Molecules (Basel, Switzerland)|September 10, 2020
Production and Characterization of Antioxidative Hydrolysates and Peptides from Corn Gluten Meal Using Papain, Ficin, and BromelainRuijia Hu, Gengjun Chen, Yonghui LiPageof 45