Publications

Antioxidant activity and phenolic content of defatted buckwheat (Fagopyrum esculentum Moench) flour in water or ethanol heated using microwave irradiation at varying temperatures - (Peer Reviewed Journal) - (18-Mar-08)

Rheological and pasting properties of buckwheat (Fagopyrum esculentum Moench) flours with and without jet-cooking - (Peer Reviewed Journal)

Inglett, G.E., Xu, J., Stevenson, D.G., Chen, D. 2009. Rheological and pasting properties of buckwheat (Fagopyrum esculentum Moench) flours with and without jet-cooking. Cereal Chemistry. 86(1):1-6.

Phenolic Content and Antioxidant Activity of Supercritical Carbon Dioxide-Treated and Air-Classified Oat Bran Concentrate Microwave-Irradiated in Water Or Ethanol at Varying Temperatures - (Peer Reviewed Journal)

Stevenson, D.G., Inglett, G.E., Chen, D., Biswas, A., Eller, F.J., Evangelista, R.L. 2008. Phenolic content and antioxidant activity of supercritical carbon dioxide-treated and air-classified oat bran concentrate microwave-irradiated in water or ethanol at varying temperatures. Food Chemistry. 108(1):23-30.