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Journal of Food Science|February 8, 2019
Changes in Bread Quality, Antioxidant Activity, and Phenolic Acid Composition of Wheats During Early-Stage GerminationWenfei Tian, Laura Ehmke, Rebecca Miller, et al.
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|December 19, 2024
Effects of soy flour formulation and pretreatment on the properties of gluten-free cookies: A comprehensive study from flour, dough, to baked productsYiqin Zhang, Jianjun Zhou, Wenfei Tian, et al.
Journal of Environmental Management|August 19, 2023
Seawater as supplemental moisture: The effect of Co-hydrothermal carbonization products obtained from chicken manure and cornstalkZhirong Li, Jiandong Jia, Wenjie Zhao, et al.
Animals : an Open Access Journal From MDPI|September 9, 2022
Adaptive Responses of the Sea Anemone Heteractis crispa to the Interaction of Acidification and Global WarmingYangyang Wu, Wenfei Tian, Chunxing Chen, 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.
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.
Chemical Communications (Cambridge, England)|June 27, 2014
Zwitterionic vesicles with AuCl₄⁻ counterions as soft templates for the synthesis of gold nanoplates and nanospheresXinpei Gao, Fei Lu, Bin Dong, et al.
Environmental Science and Pollution Research International|May 31, 2020
Bioaccessibility and health risk assessment of trace metals in soils of greenhouse vegetable production near the industrial areas of the Yangtze River Delta, ChinaLanqin Yang, Lin Di, Feili Sun, 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.
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