Gengjun Chen - Search Results

Year	Number of Results
2011	1
2014	1
2015	1
2018	3
2019	4
2020	5
2021	5
2022	2

1

Dietary N-epsilon-carboxymethyllysine as for a major glycotoxin in foods: A review.

Chen G. Chen G. Compr Rev Food Sci Food Saf. 2021 Sep;20(5):4931-4949. doi: 10.1111/1541-4337.12817. Epub 2021 Aug 10. Compr Rev Food Sci Food Saf. 2021. PMID: 34378329 Free article. Review.

2

Changes in phenolic profiles and antioxidant activities during the whole wheat bread-making process.

Tian W, Chen G, Tilley M, Li Y. Tian W, et al. Among authors: chen g. Food Chem. 2021 May 30;345:128851. doi: 10.1016/j.foodchem.2020.128851. Epub 2020 Dec 10. Food Chem. 2021. PMID: 33333355

3

Rapid determination of total phenolic content of whole wheat flour using near-infrared spectroscopy and chemometrics.

Tian W, Chen G, Zhang G, Wang D, Tilley M, Li Y. Tian W, et al. Among authors: chen g. Food Chem. 2021 May 15;344:128633. doi: 10.1016/j.foodchem.2020.128633. Epub 2020 Nov 13. Food Chem. 2021. PMID: 33223296

4

Potential bioaccessibility of phenolic acids in whole wheat products during in vitro gastrointestinal digestion and probiotic fermentation.

Tian W, Hu R, Chen G, Zhang Y, Wang W, Li Y. Tian W, et al. Among authors: chen g. Food Chem. 2021 Nov 15;362:130135. doi: 10.1016/j.foodchem.2021.130135. Epub 2021 May 15. Food Chem. 2021. PMID: 34077856

5

Antioxidant Characteristics and Identification of Peptides from Sorghum Kafirin Hydrolysates.

Xu S, Shen Y, Chen G, Bean S, Li Y. Xu S, et al. Among authors: chen g. J Food Sci. 2019 Aug;84(8):2065-2076. doi: 10.1111/1750-3841.14704. Epub 2019 Jul 17. J Food Sci. 2019. PMID: 31313288

6

Potassium bicarbonate improves dough and cookie characteristics through influencing physicochemical and conformation properties of wheat gluten.

Chen G, Hu R, Li Y. Chen G, et al. Food Chem X. 2019 Dec 13;5:100075. doi: 10.1016/j.fochx.2019.100075. eCollection 2020 Mar 30. Food Chem X. 2019. PMID: 31891157 Free PMC article.

7

Individual effects of enzymes and vital wheat gluten on whole wheat dough and bread properties.

Tebben L, Chen G, Tilley M, Li Y. Tebben L, et al. Among authors: chen g. J Food Sci. 2020 Dec;85(12):4201-4208. doi: 10.1111/1750-3841.15517. Epub 2020 Nov 10. J Food Sci. 2020. PMID: 33174283

8

Production and Characterization of Antioxidative Hydrolysates and Peptides from Corn Gluten Meal Using Papain, Ficin, and Bromelain.

Hu R, Chen G, Li Y. Hu R, et al. Among authors: chen g. Molecules. 2020 Sep 7;25(18):4091. doi: 10.3390/molecules25184091. Molecules. 2020. PMID: 32906778 Free PMC article.

9

Physicochemical properties and gluten structures of hard wheat flour doughs as affected by salt.

Chen G, Ehmke L, Sharma C, Miller R, Faa P, Smith G, Li Y. Chen G, et al. Food Chem. 2019 Mar 1;275:569-576. doi: 10.1016/j.foodchem.2018.07.157. Epub 2018 Jul 25. Food Chem. 2019. PMID: 30724234

10

Aggregation behavior of semolina gluten during dough production and fresh pasta cooking upon kansui treatment.

Chen G, Li Y. Chen G, et al. Food Chem. 2019 Apr 25;278:579-586. doi: 10.1016/j.foodchem.2018.11.096. Epub 2018 Nov 22. Food Chem. 2019. PMID: 30583414

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