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Food Chemistry|October 14, 2014
Stability of microencapsulated L-5-methyltetrahydrofolate in fortified noodlesYazheng Liu, Timothy J Green, David D Kitts
Journal of Agricultural and Food Chemistry|December 14, 2012
Microencapsulation of L-5-methyltetrahydrofolic acid with ascorbate improves stability in baked bread productsYazheng Liu, Timothy J Green, Philip Wong, et al.
Food Chemistry|December 16, 2017
The use of cyclic voltammetry to study the oxidation of l-5-methyltetrahydrofolate and its preservation by ascorbic acidElodie Rozoy, Stephan Simard, Yazheng Liu, et al.
Food Chemistry|October 17, 2015
Enhancing the natural folate level in wine using bioengineering and stabilization strategiesYazheng Liu, Christopher J Walkey, Timothy J Green, et al.
Food Chemistry|February 17, 2015
Studies on the retention of microencapsulated l-5-methyltetrahydrofolic acid in baked bread using skim milk powderStephen Tomiuk, Yazheng Liu, Tim J Green, et al.
Journal of the Science of Food and Agriculture|August 25, 2015
Polyphenolic composition and antioxidant activity of the under-utilised Prunus mahaleb L. fruitFederica Blando, Clara Albano, Yazheng Liu, et al.
The Journal of Nutrition|March 4, 2015
Poor thiamin and riboflavin status is common among women of childbearing age in rural and urban CambodiaKyly C Whitfield, Crystal D Karakochuk, Yazheng Liu, et al.
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