11. Effects of Monoglycerides of Varying Fatty Acid Chain Length and Mixtures Thereof on Sponge‐and‐Dough Breadmaking Quality. Issue 5 (18th May 2015) Authors: Hattori, Kazuki; Dupuis, Brigitte; Fu, Bin Xiao; Edwards, Nancy M. Journal: Cereal chemistry Issue: Volume 92:Issue 5(2015.) Page Start: 481 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
12. Ergot in Canadian cereals – relevance, occurrence, and current status. Issue 6 (2nd November 2022) Authors: Walkowiak, Sean; Taylor, Dale; Fu, Bin Xiao; Drul, Dainna; Pleskach, Kerri; Tittlemier, Sheryl A. Journal: Canadian journal of plant pathology Issue: Volume 44:Issue 6(2022) Page Start: 793 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
13. Fate of glyphosate in wheat during milling and bread production. Issue 1 (16th December 2020) Authors: Tittlemier, Sheryl A.; Bestvater, Lianna; Carlson, Jules; Kletke, Jerry; Izydorczyk, Marta; Fu, Bin Xiao Journal: Cereal chemistry Issue: Volume 98:Issue 1(2021) Page Start: 100 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
14. Gluten Aggregation Behavior in High‐Shear‐Based GlutoPeak Test: Impact of Flour Water Absorption and Strength. Issue 5 (11th July 2017) Authors: Wang, Kun; Dupuis, Brigitte; Fu, Bin Xiao Journal: Cereal chemistry Issue: Volume 94:Issue 5(2017.) Page Start: 909 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
15. Influence of cooking duration on carotenoids, physical properties and in vitro antioxidant capacity of pasta prepared from three Canadian durum wheat cultivars. (30th November 2021) Authors: Oduro-Obeng, Hannah; Fu, Bin Xiao; Beta, Trust Journal: Food chemistry Issue: Volume 363(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
16. Kernel vitreousness and protein content: Relationship, interaction and synergistic effects on durum wheat quality. (January 2018) Authors: Fu, Bin Xiao; Wang, Kun; Dupuis, Brigitte; Taylor, Dale; Nam, Shin Journal: Journal of cereal science Issue: Volume 79(2018) Page Start: 210 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
17. Kernel vitreousness and protein content: Relationship, interaction and synergistic effects on durum wheat quality. (November 2017) Authors: Fu, Bin Xiao; Wang, Kun; Dupuis, Brigitte; Taylor, Dale; Nam, Shin Journal: Journal of cereal science Issue: Volume 78(2017) Page Start: 2 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
18. Predicting water absorption of wheat flour using high shear-based GlutoPeak test. (July 2017) Authors: Fu, Bin Xiao; Wang, Kun; Dupuis, Brigitte Journal: Journal of cereal science Issue: Volume 76(2017) Page Start: 116 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
19. Quantitative LC-MS proteoform profiling of intact wheat glutenin subunits. (July 2020) Authors: Bacala, Ray; Fu, Bin Xiao; Perreault, Hélène; Hatcher, Dave W. Journal: Journal of cereal science Issue: Volume 94(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
20. Unveiling the impact of durum wheat protein quantity and quality on textural properties and microstructure of cooked pasta. Issue 2 (16th December 2022) Authors: Wang, Kun; Pozniak, Curtis J.; Ruan, Yuefeng; Fu, Bin Xiao Journal: Cereal chemistry Issue: Volume 100:Issue 2(2023) Page Start: 484 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗