| Effect of germination on the chemical composition, thermal, pasting, and moisture sorption properties of flours from chickpea, lentil, and yellow pea M Xu, Z Jin, S Simsek, C Hall, J Rao, B Chen Food chemistry 295, 579-587, 2019 | 187 | 2019 |
| HS-SPME-GC-MS/olfactometry combined with chemometrics to assess the impact of germination on flavor attributes of chickpea, lentil, and yellow pea flours M Xu, Z Jin, Y Lan, J Rao, B Chen Food Chemistry 280, 83-95, 2019 | 168 | 2019 |
| Solid dispersion-based spray-drying improves solubility and mitigates beany flavour of pea protein isolate Y Lan, M Xu, JB Ohm, B Chen, J Rao Food chemistry 278, 665-673, 2019 | 157 | 2019 |
| The impact of hempseed dehulling on chemical composition, structure properties and aromatic profile of hemp protein isolate P Shen, Z Gao, M Xu, JB Ohm, J Rao, B Chen Food Hydrocolloids 106, 105889, 2020 | 112 | 2020 |
| Phenolic compounds in germinated cereal and pulse seeds: Classification, transformation, and metabolic process M Xu, J Rao, B Chen Critical reviews in food science and nutrition 60 (5), 740-759, 2020 | 107 | 2020 |
| Changes in odor characteristics of pulse protein isolates from germinated chickpea, lentil, and yellow pea: Role of lipoxygenase and free radicals M Xu, Z Jin, Z Gu, J Rao, B Chen Food Chemistry 314, 126184, 2020 | 100 | 2020 |
| Physicochemical and structural properties of proteins extracted from dehulled industrial hempseeds: Role of defatting process and precipitation pH P Shen, Z Gao, M Xu, J Rao, B Chen Food Hydrocolloids 108, 106065, 2020 | 59 | 2020 |
| Improvement of the antioxidative activity of soluble phenolic compounds in chickpea by germination M Xu, Z Jin, JB Ohm, P Schwarz, J Rao, B Chen Journal of Agricultural and Food Chemistry 66 (24), 6179-6187, 2018 | 52 | 2018 |
| Pulse seed germination improves antioxidative activity of phenolic compounds in stripped soybean oil-in-water emulsions M Xu, Z Jin, A Peckrul, B Chen Food Chemistry 250, 140-147, 2018 | 36 | 2018 |
| Natural antioxidants in foods B Chen, M Xu Academic Press, 2019 | 34 | 2019 |
| Optimization and validation of in-situ derivatization and headspace solid-phase microextraction for gas chromatography–mass spectrometry analysis of 3-MCPD esters, 2-MCPD … M Xu, Z Jin, Z Yang, J Rao, B Chen Food chemistry 307, 125542, 2020 | 32 | 2020 |
| Supercritical carbon dioxide+ ethanol extraction to improve organoleptic attributes of pea flour with applications of sensory evaluation, HS-SPME-GC, and GC-olfactory S Vatansever, M Xu, A Magallanes-López, B Chen, C Hall Processes 9 (3), 489, 2021 | 26 | 2021 |
| Sensory profile of pulse-based high moisture meat analogs: A study on the complex effect of germination and extrusion processing M Usman, G Swanson, B Chen, M Xu Food Chemistry 426, 136585, 2023 | 25 | 2023 |
| The influence of pH and enzyme cross-linking on protein delivery properties of WPI-beet pectin complexes Q Wang, Y Ren, Y Ding, M Xu, B Chen Food Research International 105, 678-685, 2018 | 19 | 2018 |
| Simultaneous microbial fermentation and enzymolysis: A biotechnology strategy to improve the nutritional and functional quality of soybean meal Y Cao, M Xu, J Lu, G Cai Food Reviews International 40 (5), 1296-1311, 2024 | 15 | 2024 |
| Increase of deoxynivalenol during the malting of naturally Fusarium infected Chinese winter wheat Z Jin, Y Cao, A Su, Y Yu, M Xu Food Control 87, 88-93, 2018 | 15 | 2018 |
| Dynamic changes of 3-MCPD esters and glycidyl esters contents as well as oil quality during repeated deep-frying M Xu, A Thompson, B Chen LWT 153, 112568, 2022 | 12 | 2022 |
| Unlocking the potential of minimally processed corn germ oil and high oleic soybean oil to prepare oleogels for bakery application M Zhao, M Xu, E Monono, J Rao, B Chen Food & function 11 (12), 10329-10340, 2020 | 12 | 2020 |
| Effect of germination time on antioxidative activity and composition of yellow pea soluble free and polar soluble bound phenolic compounds M Xu, Z Jin, JB Ohm, P Schwarz, J Rao, B Chen Food & function 10 (10), 6840-6850, 2019 | 12 | 2019 |
| Spectroscopy combined with spatiotemporal multiscale strategy to study the adsorption mechanism of soybean protein isolate with meat flavor compounds (furan): Differences in … Y Li, J Xu, F Sun, Y Guo, D Wang, T Cheng, M Xu, Z Wang, Z Guo Food Chemistry 451, 139415, 2024 | 7 | 2024 |