Location: Food Quality Laboratory
Publications
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Nutrition by design: Boosting selenium content and fresh matter yields of salad greens with pre-harvest light intensity and selenium applications
- (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
- (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
- (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.