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Co-authors
Hang XiaoDepartment of Food Science, University of MassachusettsVerified email at foodsci.umass.edu- Jochen WeissUniversity of HohenheimVerified email at uni-hohenheim.de
- Ruojie ZhangUniversity of Missouri, Assistant Research ProfessorVerified email at missouri.edu
- Wei LiuNanchang UniversityVerified email at ncu.edu.cn
- Fuguo LiuNorthwest A&F UniversityVerified email at nwafu.edu.cn
- Cheryl ChungFood Science, University of massachusettsVerified email at foodsci.umass.edu
- Zipei ZhangUniversity of Missouri-Columbia, Harvard Medical School, University of Massachusetts AmherstVerified email at missouri.edu
- Chen LongState Key Laboratory of Food Science and Technology, Jiangnan UniversityVerified email at vip.jiangnan.edu.cn
- John CouplandProfessor of Food Science, The Pennsylvania State UniversityVerified email at psu.edu
- Yan LiCollege of Food Science and Technology, Huazhong Agricultural UniversityVerified email at mail.hzau.edu.cn
- Iris JoyeProfessor of Cereal Science, University of GuelphVerified email at uoguelph.ca
- Megan J PoveyProfessor of Food Physics, University of LeedsVerified email at food.leeds.ac.uk
- Long Bai 白龙Northeast Forestry UniversityVerified email at nefu.edu.cn
- Bingjing ZhengVerified email at umass.edu
- Gabriel Davidov-PardoAssociate Professor Cal Poly PomonaVerified email at cpp.edu
- Amir Hossein saberiSenior ScientistVerified email at mdlz.com
- Jiajia RaoAssociate Professor of North Dakota State UniversityVerified email at ndsu.edu
- Mingfei YaoZhejiang UniversityVerified email at zju.edu.cn
- Bingcan ChenNorth Dakota State UniversityVerified email at ndsu.edu
- Brian M Degner, PhD.CONAGRA BRANDSVerified email at conagra.com
