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Abdi R, Cao W, Joye IJ (2024). Unlocking the potential health improving properties of sprouted wheat. Food Chemistry. 458: 140285.
Abdi R, Sharma M, Cao W, Navneet, Duizer L, Joye IJ (2024). Sprouted wheat wholemeal as a techno-functional ingredient in hard pretzels. Food Research International. 194: 114878.
Cao W, Tucker A, Hoang A, Abdi R, Wright A, Joye IJ (2024). The effect of sprouted wholemeal inclusion in bread recipes on postprandial blood glucose and satiety responses in healthy adults: a randomized trial. Journal of Functional Foods. 121: 106447.
Cao W, Petker K, Abdi R, Joye IJ (2023). Exploring the role of the liquid phase in dough made with sprouted wheat wholemeal in bread production. Journal of Cereal Science. 103641.
Francavilla A, Joye IJ (2022). Anthocyanin content of crackers and bread made with purple and blue wheat varieties. Molecules. 27: 7180
Abdi R, Joye IJ (2021). Prebiotic potential of cereal components. Foods. 10(10): 2338.
Cao W, Pink DA, Joye IJ (2021). Effect of low ion concentrations on thiol oxidation rates, protein crosslinking, water mobility and rheology of hard wheat flour dough. Journal of Cereal Science. 99:103204.
Francavilla A, Joye IJ (2020). Anthocyanins in whole grain cereals and their potential effect on health. Nutrients. 12(10): 2922.
Chang C, Espinal-Ruiz M, Francavilla A, Joye IJ, Corradini MG (2024). Morphological changes and color changes during cookie baking – kinetic heat, and mass transfer considerations. Journal of Food Science. 89(7): 4331-4344.