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ARS Home » Northeast Area » Beltsville, Maryland (BARC) » Beltsville Agricultural Research Center » Food Quality Laboratory » Research » Research Project #438456

Research Project: Integrated Approaches to Improve Fruit and Vegetable Nutritional Quality with Improved Phenolics Contents

Location: Food Quality Laboratory

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)

Nutrition by design: Boosting selenium content and fresh matter yields of salad greens with pre-harvest light intensity and selenium applications Reprint Icon - (Peer Reviewed Journal)
Zhu, X., Yang, T., Sanchez, C.A., Hamilton, J.M., Fonseca, J.M. 2022. Nutrition by design: Boosting selenium content and fresh matter yields of salad greens with pre-harvest light intensity and selenium applications. Frontiers in Nutrition. https://doi.org/10.3389/fnut.2021.787085.

Dynamic distribution and transition of gluten proteins during noodle processing Reprint Icon - (Peer Reviewed Journal)
Zhang, M., Ma, M., Yang, T., Li, M., Sun, Q. 2022. Dynamic distribution and transition of gluten proteins during noodle processing. Food Hydrocolloids. 123:107114. https://doi.org/10.1016/j.foodhyd.2021.107114.

Heat mediated physicochemical and structural changes of wheat gluten in the presence of salt and alkali Reprint Icon - (Peer Reviewed Journal)
Han, C., Ma, M., Yang, T., Li, M., Sun, Q. 2021. Heat mediated physicochemical and structural changes of wheat gluten in the presence of salt and alkali. Journal of Agricultural and Food Chemistry. 120:106971. https://doi.org/10.1016/j.foodhyd.2021.106971.