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| Sinapic acid derivatives in defatted Oriental mustard (Brassica juncea L.) seed meal extracts using UHPLC-DAD-ESI-MS n and identification of compounds with antibacterial activity | | European food research and technology |
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| The effects of flaxseed, soy and corn flours on the textural and sensory properties of a bakery product | | Journal of food quality |
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| Application of attrition-milled soy flour in a beverage application | | Journal of food process engineering |
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| Fourier Transform Near-Infrared Spectroscopy to Predict the Gross Energy Content of Food Grade Legumes | | Food analytical methods |
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| Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents | | Meat science |
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| Fate of selenium species in sesame seeds during simulated bakery process | | Journal of food engineering |
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| Dietary corn germ containing phytic acid prevents pork meat lipid oxidation while maintaining normal animal growth performance | | Food chemistry |
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| Effect of mustard flour incorporation on nutritional, textural and organoleptic characteristics of biscuits | | Journal of food engineering |
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| Evaluation of Water-Holding Capacity for Wheat-Soy Flour Blends | | journal of the American Oil Chemists' Society |
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| Effect of thermal treatment on the proteins of amaranth isolates | | Journal of the science of food and agriculture |
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| Physico-Chemical Properties of the Flour, Protein Concentrate, and Protein Isolate of the Cupuassu (Theobroma grandiflorum Schum) Seed | | Journal of food science |
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| Moisture sorption thermodynamics of defatted sesame meal (DSM) | | Journal of food engineering |
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| Antioxidant efficacy of phytochemical extracts from defatted rice bran in the bulk oil system | | Food chemistry |
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| Anthocyanin characterization and bioactivity assessment of a dark blue grained wheat (Triticum aestivum L. cv. Hedong Wumai) extract | | Food chemistry |
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| Effect of lipoxygenase activity in defatted soybean flour on the gelling properties of soybean protein isolate | | Food chemistry |
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| Characteristics of meat batters with added native and preheated defatted walnut | | Food chemistry |
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| Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food-by-products | | Journal of food engineering |
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| Creaminess in relation to consistency and particle size in stirred fat-free yogurt | | International dairy journal |
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| Properties of Extracts from Defatted Rice Bran by Its Subcritical Water Treatment | | Journal of agricultural and food chemistry |
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| Purification and identification of a novel heteropolysaccharide RBPS2a with anti-complementary activity from defatted rice bran | | Food chemistry |
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| Chemical compositions, functional properties, and microstructure of defatted macadamia flours | | Food chemistry |
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| Release of Protein, Lipid, and Vitamin E from Almond Seeds during Digestion | | Journal of agricultural and food chemistry |
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| Purification of angiotensin I-converting enzyme-inhibitory peptides from the enzymatic hydrolysate of defatted canola meal | | Food chemistry |
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| Protein extraction from defatted wheat germ by reverse micelles: Optimization of the forward extraction | | Journal of cereal science |
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| Human Colon and Liver Cancer Cell Proliferation Inhibition by Peptide Hydrolysates Derived from Heat-Stabilized Defatted Rice Bran | | Journal of agricultural and food chemistry |
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| Antioxidant Status in Humans after Consumption of Blackberry (Rubus fruticosus L.) Juices With and Without Defatted Milk | | Journal of agricultural and food chemistry |
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| Isolation, purification and characterisation of lunasin from defatted soybean flour and in vitro evaluation of its anti-inflammatory activity | | Food chemistry |
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