Dietary N‐epsilon‐carboxymethyllysine as for a major glycotoxin in foods: A review von Chen, Gengjun

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Changes in phenolic profiles and antioxidant activities during the whole wheat bread-making process von Tian, Wenfei, Chen, Gengjun, Tilley, Michael, Li, Yonghui

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Determination of advanced glycation endproducts in cooked meat products von Chen, Gengjun, Scott Smith, J.

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Production and Characterization of Antioxidative Hydrolysates and Peptides from Corn Gluten Meal Using Papain, Ficin, and Bromelain von Hu, Ruijia, Chen, Gengjun, Li, Yonghui

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Bread characteristics and antioxidant activities of Maillard reaction products of white pan bread containing various sugars von Shen, Yanting, Chen, Gengjun, Li, Yonghui

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Normal rice flours perform better in gluten‐free bread than glutinous rice flours von Gui, Yijie, Chen, Gengjun, Tian, Wenfei, Yang, Shaohua, Chen, Jianmin, Wang, Feng, Li, Yonghui

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Editorial: Advances and trends in nutraceutical and functional plant-based food von Chen, Gengjun, Carcea, Marina

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Antioxidant and anticancer effects in human hepatocarcinoma (HepG2) cells of papain-hydrolyzed sorghum kafirin hydrolysates von Xu, Shiwei, Shen, Yanting, Xu, Jingwen, Qi, Guangyan, Chen, Gengjun, Wang, Weiqun, Sun, Xiuzhi, Li, Yonghui

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Improvement of whole wheat dough and bread properties by emulsifiers von Tebben, Lauren, Chen, Gengjun, Tilley, Michael, Li, Yonghui

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Extracts of sorghum bran, grape seed, and green tea: Chromatographic comparison of phenolic profiles and mitigation effect on acrylamide in antioxidant-fortified bread von Chen, Gengjun, Wang, Jinrong, Li, Yonghui

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Cereal‐based foods‐novel processes to improve safety and nutritional quality von Chen, Gengjun

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Aggregation behavior of semolina gluten during dough production and fresh pasta cooking upon kansui treatment von Chen, Gengjun, Li, Yonghui

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Enhancing Gluten Network Formation and Bread-Making Performance of Wheat Flour Using Wheat Bran Aqueous Extract von Li, Cheng, Chen, Gengjun, Tilley, Michael, Chen, Richard, Perez-Fajardo, Mayra, Wu, Xiaorong, Li, Yonghui

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Potassium bicarbonate improves dough and cookie characteristics through influencing physicochemical and conformation properties of wheat gluten von Chen, Gengjun, Hu, Ruijia, Li, Yonghui

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Aroma-active compounds of Beijing roast duck von Chen, Gengjun, Song, Huanlu, Ma, Changwei

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Blue, red and white maize as a sustainable resource for production of distilled spirit von Weiss, Thomas, Barretto, Roselle, Chen, Gengjun, Hong, Shan, Li, Yonghui, Zheng, Yi, Sun, Xiuzhi Susan, Wang, Donghai

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Rapid quantification of total phenolics and ferulic acid in whole wheat using UV–Vis spectrophotometry von Tian, Wenfei, Chen, Gengjun, Gui, Yijie, Zhang, Guorong, Li, Yonghui

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Rapid determination of total phenolic content of whole wheat flour using near-infrared spectroscopy and chemometrics von Tian, Wenfei, Chen, Gengjun, Zhang, Guorong, Wang, Donghai, Tilley, Michael, Li, Yonghui

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Potassium chloride affects gluten microstructures and dough characteristics similarly as sodium chloride von Chen, Gengjun, Hu, Ruijia, Li, Yonghui

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Individual effects of enzymes and vital wheat gluten on whole wheat dough and bread properties von Tebben, Lauren, Chen, Gengjun, Tilley, Michael, Li, Yonghui

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