Research Project: Improved Processes and Technologies for Comprehensive Utilization of Specialty Grains in Functional Food Production for Digestive Health and Food Waste Reduction

Location: Functional Foods Research

Publications (Clicking on the reprint icon will take you to the publication reprint.)

Megasphaera elsdenii, a commensal member of the gut microbiota, is associated with elevated gas production during in vitro fermentation - (Peer Reviewed Journal)
Mutuyemungu, E., Motta-Romero, H., Yang, Q., Liu, S., Liu, S.X., Singh, M., Rose, D. 2023. Megasphaera elsdenii, a commensal member of the gut microbiota, is associated with elevated gas production during in vitro fermentation. Applied and Environmental Microbiology. https://doi.org/10.1017/gmb.2023.18.

Novel gluten-free amaranth and oat flour cookies fortified with soybean hulls - (Peer Reviewed Journal)
Liu, S.X., Chen, D. 2023. Novel gluten-free amaranth and oat flour cookies fortified with soybean hulls. Food and Nutrition Sciences. 14(8):699-719. https://doi.org/10.4236/fns.2023.148046.

Effect of subcritical water flash release processing on buckwheat flour properties - (Peer Reviewed Journal)
Plumier, B.M., Kenar, J.A., Felker, F.C., Moser, J.K., Singh, M., Byars, J.A., Liu, S.X. 2023. Effect of subcritical water flash release processing on buckwheat flour properties. Journal of the Science of Food and Agriculture. 103(4):2088-2097. https://doi.org/10.1002/jsfa.12399.

Intestinal gas production by the gut microbiota: A review - (Review Article)
Mutuyemungu, E., Singh, M., Liu, S.X., Rose, D. 2022. Intestinal gas production by the gut microbiota: A review. Journal of Functional Foods. 100. Article 105367. https://doi.org/10.1016/j.jff.2022.105367.

Assessing the diversity of anthocyanin composition in various tissues of purple corn (Zea mays L.) - (Peer Reviewed Journal)
Paulsmeyer, M., Vermillion, K., Juvik, J. 2022. Assessing the diversity of anthocyanin composition in various tissues of purple corn (Zea mays L.). Journal of Agricultural and Food Chemistry. 201(2022). Article 113263. https://doi.org/10.1016/j.phytochem.2022.113263.

Physiochemical properties of jet-cooked amaranth and improved rheological properties by processed oat bran - (Peer Reviewed Journal)
Liu, S.X., Chen, D., Xu, J. 2022. Physiochemical properties of jet-cooked amaranth and improved rheological properties by processed oat bran. Future Foods. 5. Article e100107. https://doi.org/10.1016/j.fufo.2021.100107.

Application of near infrared spectroscopy for determination of relationship between crop year, maturity group, location, and carbohydrate composition in soybeans - (Peer Reviewed Journal)
Singh, M., Bowman, M.J., Berhow, M.A., Price, N.P., Liu, S.X. 2021. Application of near infrared spectroscopy for determination of relationship between crop year, maturity group, location, and carbohydrate composition in soybeans. Crop Science. 61(4): 2409-2422. https://doi.org/10.1002/csc2.20503.

Evaluation of amaranth flour processing for noodle making - (Peer Reviewed Journal)
Singh, M., Liu, S.X. 2021. Evaluation of amaranth flour processing for noodle making. Journal of Food Processing and Preservation. 45(4): Article e15270. https://doi.org/10.1111/jfpp.15270.

Impact of particle size fractions on composition, antioxidant activities, and functional properties of soybean hulls - (Peer Reviewed Journal)
Liu, S.X., Chen, D., Plumier, B.M., Berhow, M.A., Xu, J., Byars, J.A. 2020. Impact of particle size fractions on composition, antioxidant activities, and functional properties of soybean hulls. Journal of Food Measurement and Characterization. 15:1547-1562. https://doi.org/10.1007/s11694-020-00746-0.