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Food Chemistry|December 31, 2017
Visualization of DNA in highly processed botanical materialsZhengfei Lu, Maria Rubinsky, Silva Babajanian, et al.Journal of AOAC International|August 30, 2019
Validation of a Targeted PCR Method for Raw and Processed Botanical Material Identification: An Example Using <i>Matricaria chamomilla</i> (Chamomile)Zhengfei Lu, Monika Arrhenius, Tiffany Chua, et al.Journal of AOAC International|October 12, 2018
Single-Laboratory Validation of a Method for Determination of Ergocalciferol in Protein Drink Powders and Tablets by LC-MS/MSVicha Ritruthai, Maria Rubinsky, Silva Babajanian, et al.Journal of AOAC International|February 6, 2019
Single-Laboratory Validation of a Two-Tiered DNA Barcoding Method for Raw Botanical IdentificationZhengfei Lu, Christopher M Thompson, Tiffany Chua, et al.Journal of AOAC International|August 24, 2019
Development of a Differential Multiplex PCR Assay for the Supplemental Identification of Different Sources of ProteinsChristopher M Thompson, Quanyin Gao, Zhengfei Lu, et al.Fitoterapia|June 14, 2020
Development and validation of a probe-based qPCR method to prevent parsley leaf material misidentificationZheng Quan, Zhengxiu Yang, Tiffany Chua, et al.Journal of AOAC International|November 26, 2020
Development and Validation of a UPLC-DAD Method for Quantitative Analysis of Coumarin, trans-Cinnamic Acid, trans-Cinnamaldehyde, and Eugenol in Encapsulated Cinnamon Flavoring PowderCongmei Cao, Wei Liu, Silva Babajanian, et al.Journal of Visualized Experiments : Jove|October 26, 2020
Field Identification of Matricaria chamomilla using a Portable qPCR SystemZhengxiu Yang, Zheng Quan, Tiffany Chua, et al.Journal of AOAC International|May 23, 2019
DNA Quality and Quantity Analysis of <i>Camellia sinensis</i> Through Processing from Fresh Leaves to a Green Tea ExtractAdam C Faller, Subramanyam Ragupathy, Dhivya Shanmughanandhan, et al.Frontiers in Plant Science|June 10, 2021
Validation of a Triplex Quantitative Polymerase Chain Reaction Assay for Detection and Quantification of Traditional Protein Sources, <i>Pisum sativum</i> L. and <i>Glycine max</i> (L.) Merr., in Protein Powder MixturesAdam C Faller, Dhivya Shanmughanandhan, Subramanyam Ragupathy, et al.Pageof 141