| 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 | 163 | 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 | 159 | 2019 |
| Traditional fermented soybean products: Processing, flavor formation, nutritional and biological activities L Liu, X Chen, L Hao, G Zhang, Z Jin, C Li, Y Yang, J Rao, B Chen Critical Reviews in Food Science and Nutrition 62 (7), 1971-1989, 2022 | 123 | 2022 |
| 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 | 93 | 2020 |
| Profiling the key metabolites produced during the modern brewing process of Chinese rice wine Z Jin, G Cai, C Wu, Z Hu, X Xu, G Xie, D Wu, J Lu Food Research International 139, 109955, 2021 | 68 | 2021 |
| Production of deoxynivalenol (DON) and DON-3-glucoside during the malting of Fusarium infected hard red spring wheat Z Jin, B Zhou, J Gillespie, T Gross, J Barr, S Simsek, R Brueggeman, ... Food Control 85, 6-10, 2018 | 59 | 2018 |
| 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, 2018 | 51 | 2018 |
| Clove oil-in-water nanoemulsion: Mitigates growth of Fusarium graminearum and trichothecene mycotoxin production during the malting of Fusarium infected barley J Wan, Z Jin, S Zhong, P Schwarz, B Chen, J Rao Food chemistry 312, 126120, 2020 | 40 | 2020 |
| Proteome Analysis of Metabolic Proteins (pI 4–7) in Barley (Hordeum vulgare) Malts and Initial Application in Malt Quality Discrimination Z Jin, YW Mu, JY Sun, XM Li, XL Gao, J Lu Journal of agricultural and food chemistry 61 (2), 402-409, 2013 | 36 | 2013 |
| 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 | 34 | 2018 |
| Proteomic analysis of differences in barley (Hordeum vulgare) malts with distinct filterability by DIGE Z Jin, XM Li, F Gao, JY Sun, YW Mu, J Lu Journal of proteomics 93, 93-106, 2013 | 33 | 2013 |
| Physicochemical composition, fermentable sugars, free amino acids, phenolics, and minerals in brewers' spent grains obtained from craft brewing operations Z Jin, Y Lan, JB Ohm, J Gillespie, P Schwarz, B Chen Journal of Cereal Science 104, 103413, 2022 | 32 | 2022 |
| 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 | 29 | 2020 |
| Isolation and identification of the bitter compound from Huangjiu Z Lu, G Xie, D Wu, L Yang, Z Jin, Z Hu, X Xu, J Lu Food Chemistry 349, 129133, 2021 | 25 | 2021 |
| Malting of Fusarium Head Blight-Infected Rye (Secale cereale): Growth of Fusarium graminearum, Trichothecene Production, and the Impact on Malt Quality Z Jin, J Gillespie, J Barr, JJ Wiersma, ME Sorrells, S Zwinger, T Gross, ... Toxins 10 (9), 369, 2018 | 24 | 2018 |
| Physicochemical property changes and aroma differences of fermented yellow pea flours: role of Lactobacilli and fermentation time C Li, X Chen, Z Jin, Z Gu, J Rao, B Chen Food & Function 12 (15), 6950-6963, 2021 | 23 | 2021 |
| Characterization and formation mechanism of proteins in the secondary precipitate of soy sauce X Gao, P Sun, J Lu, Z Jin European Food Research and Technology 237, 647-654, 2013 | 22 | 2013 |
| Micro-Malting for the Quality Evaluation of Rye (Secale cereale) Genotypes RDHPBS Yujuan Wang, Zhao Jin, John Barr, James Gillespie, Senay Simsek Fermentation 4 (3), 50-67, 2018 | 19 | 2018 |
| Comparative proteomic analysis of green malts between barley (Hordeum vulgare) cultivars Z Jin, GL Cai, XM Li, F Gao, JJ Yang, J Lu, J Dong Food chemistry 151, 266-270, 2014 | 18 | 2014 |
| Effect of fermentation modes on nutritional and volatile compounds of Huyou vinegar S Lu, Y Cao, Y Yang, Z Jin, X Luo Journal of Food Science and Technology, 1-10, 2018 | 16 | 2018 |