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2.Diastatic power and maltose value: a method for the measurement of amylolytic enzymes in malt. Charmier, L. M., McLoughlin, C. & McCleary, B. V. (2021). Journal of the Institute of Brewing, In Press.
3.Prediction of potential malt extract and beer filterability using conventional and novel malt assays. Cornaggia, C., Evans, D. E., Draga, A., Mangan, D. & McCleary, B. V. (2019). Journal of Institute of Brewing, 125(3), 294-309.
4.Measurement of β-amylase in cereal flours and commercial enzyme preparations. McCleary, B. V. & Codd, R. (1989). Journal of Cereal Science, 9(1), 17-33.
5.Synthesis in situ of heteropolysaccharide by Levilactobacillus brevis AM7 during fermentation of oat and hemp and its effect on the techno-functional properties of oat yogurt type model. Wang, Y., Mehmood, S., Maina, N. H., Katina, K. & Coda, R. (2024). Food Hydrocolloids, 147, 109416.
6.Influences of Lactiplantibacillus plantarum and Saccharomyces cerevisiae fermentation on the nutritional components, flavor property and lipid-lowering effect of highland barley. Bai, J., He, L., Zhang, J., Gu, X., Wu, B., Wang, A., Zhu, Y., Zhang, J., Zhao, Y. & Xiao, X. (2024). Journal of Future Foods, 4(3), 258-266.
7.Comparative analysis of malt quality and starch characteristics of three South Korean barley cultivars. Park, J., Chung, H. J., Park, H. Y., Park, H. J. & Oh, S. K. (2023). Food Science and Biotechnology, 1-11.
8.Vegan shrimp alternative made with pink oyster and lion’s mane mushrooms: Nutritional profiles, presence of conjugated phenolic acids, and prototyping. Meyer, F., Hutmacher, A., Lu, B., Steiger, N., Nyström, L. & Narciso, J. O. (2023). Current Research in Food Science, 7, 100572.
9.Effects by the Hard Water Boiling of Chalky Rice in Terms of Texture Improvement and Ca Fortification. Nakamura, S. & Ohtsubo, K. I. (2023). Foods, 12(13), 12132510.
10.Durum Wheat Bread with a Potentially High Health Value through the Addition of Durum Wheat Thin Bran or Barley Flour. Ficco, D. B. M., Canale, M., Giannone, V., Strano, M. C., Allegra, M., Zingale, S. & Spina, A. (2023). Plants, 12(2), 397.
11.Influence of sweet potato age and storage on cooking quality parameters. Somerfield, S. D., Searle, B., Hedderley, D. & O’Donoghue, E. M. (2023). New Zealand Journal of Crop and Horticultural Science, 1-16.
12.Biochemical Properties of β-Amylase from Red Algae and Improvement of Its Thermostability through Immobilization. Murakami, M. & Osanai, T. (2022). ACS omega, 7, 36195-36205.
13.Enzyme and Antioxidant Activities of Malted Bambara Groundnut as Affected by Steeping and Sprouting Times. Adetokunboh, A. H., Obilana, A. O. & Jideani, V. A. (2022). Foods, 11(6), 783.
14.β-Glucan from mushrooms and dates as a wall material for targeted delivery of model bioactive compound: Nutraceutical profiling and bioavailability. Shah, A., ul Ashraf, Z., Gani, A., Masoodi, F. A. & Gani, A. (2022). Ultrasonics Sonochemistry, 82, 105884.
15.Retention of bioactive compounds during extrusion processing and storage. Kour, J., Singh, S. & Saxena, D. C. (2022). Food Chemistry, X, 13, 100191.
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