1. A new lean no time test baking method with improved discriminating power. (March 2017) Authors: Dupuis, Brigitte; Fu, Bin Xiao Journal: Journal of cereal science Issue: Volume 74(2017) Page Start: 112 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. A new lean no time test baking method with improved discriminating power. (November 2017) Authors: Dupuis, Brigitte; Fu, Bin Xiao Journal: Journal of cereal science Issue: Volume 78(2017) Page Start: 39 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. A rapid extensigraph protocol for measuring dough viscoelasticity and mixing requirement. (July 2017) Authors: Fu, Bin Xiao; Wang, Kun; Dupuis, Brigitte; Cuthbert, Richard D. Journal: Journal of cereal science Issue: Volume 76(2017) Page Start: 99 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Alternate Dough Preparation Protocol for Extensigraph Test of Dough Strength. Issue 2 (29th August 2016) Authors: Suchy, Jerry; Dupuis, Brigitte; Sakamoto, Jun; Fu, Bin Xiao Journal: Cereal chemistry Issue: Volume 94:Issue 2(2017.) Page Start: 270 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. C-terminal tyrosine removal from wheat low-molecular weight glutenin subunits (LMW-GS); biologically relevant or mistaken substrate?. (September 2020) Authors: Bacala, Ray; Fu, Bin Xiao; Perreault, Hélène; Hatcher, Dave W. Journal: Journal of cereal science Issue: Volume 95(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Changes in Semolina Yellow Pigment Content and Carotenoid Composition During Pasta Processing. Issue 6 (30th June 2015) Authors: Chiremba, Constance; Pozniak, Curtis J.; Fu, Bin Xiao Journal: Cereal chemistry Issue: Volume 92:Issue 6(2015.) Page Start: 551 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Developing a high‐throughput micromilling protocol for evaluating durum wheat milling performance and semolina quality. Issue 5 (24th June 2019) Authors: Wang, Kun; Taylor, Dale; Pozniak, Curtis; Fu, Bin Xiao Journal: Cereal chemistry Issue: Volume 96:Issue 5(2019) Page Start: 802 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effect of cooking duration on carotenoid content, digestion and potential absorption efficiencies among refined semolina and whole wheat pasta products. Issue 11 (19th May 2022) Authors: Oduro-Obeng, Hannah; Apea-Bah, Franklin B.; Wang, Kun; Fu, Bin Xiao; Beta, Trust Journal: Food & function Issue: Volume 13:Issue 11(2022) Page Start: 5953 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Effect of processing on bioaccessibility of carotenoids from orange maize products. (19th April 2021) Authors: Song, Yuwei; Ndolo, Victoria; Fu, Bin Xiao; Ames, Nancy; Katundu, Mangani; Beta, Trust Journal: International journal of food science & technology Issue: Volume 56:Number 7(2021) Page Start: 3299 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Effectiveness and biochemical basis of wholemeal GlutoPeak test in predicting water absorption and gluten strength of Canadian hard red spring wheat. Issue 4 (8th April 2021) Authors: Wang, Kun; Sangha, Jatinder; Cuthbert, Richard; Fu, Bin Xiao Journal: Cereal chemistry Issue: Volume 98:Issue 4(2021) Page Start: 878 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗