| Degradation kinetics of total anthocyanins and formation of polymeric color in blueberry hydrothermodynamic (HTD) processing A Martynenko, Y Chen Journal of Food Engineering 171, 44-51, 2016 | 175 | 2016 |
| Effect of thermal and non‐thermal pasteurisation on the microbial inactivation and phenolic degradation in fruit juice: A mini‐review Y Chen, LJ Yu, HPV Rupasinghe Journal of the Science of Food and Agriculture 93 (5), 981-986, 2013 | 128 | 2013 |
| Computer vision for real-time measurements of shrinkage and color changes in blueberry convective drying Y Chen, A Martynenko Drying Technology 31 (10), 1114-1123, 2013 | 78 | 2013 |
| Combination of hydrothermodynamic (HTD) processing and different drying methods for natural blueberry leather Y Chen, A Martynenko Lwt 87, 470-477, 2018 | 56 | 2018 |
| Value-added potential of expeller-pressed canola oil refining: Characterization of sinapic acid derivatives and tocopherols from byproducts Y Chen, U Thiyam-Hollander, VJ Barthet, AA Aachary Journal of Agricultural and Food Chemistry 62 (40), 9800-9807, 2014 | 37 | 2014 |
| Storage stability of cranberry puree products processed with hydrothermodynamic (HTD) technology Y Chen, A Martynenko LWT-Food Science and Technology 79, 543-553, 2017 | 27 | 2017 |
| Crude canolol and canola distillate extracts improve the stability of refined canola oil during deep‐fat frying AA Aachary, Y Chen, NAM Eskin, U Thiyam‐Hollander European Journal of Lipid Science and Technology 116 (11), 1467-1476, 2014 | 27 | 2014 |
| Impact of canolol-enriched extract from heat-treated canola meal to enhance oil quality parameters in deep-frying: a comparison with rosemary extract and TBHQ-fortified oil systems B Matthäus, F Pudel, Y Chen, A Achary, U Thiyam-Holländer Journal of the American Oil Chemists' Society 91, 2065-2076, 2014 | 19 | 2014 |
| Effect of hydrothermodynamic (HTD) processing on physical and chemical qualities of American cranberry puree using response surface methodology (RSM) Y Chen, A Martynenko LWT 70, 322-332, 2016 | 15 | 2016 |
| Hydrothermodynamic (HTD) processing of berries into natural foods: quality and shelf life stability A Martynenko, Y Chen CSBE/SCGAB 2016 Annual Conference Halifax World Trade and Convention Centre …, 2016 | 5 | 2016 |
| Wine grape dehydration kinetics: effect of temperature and sample arrangement Y Chen, A Martynenko, M Mainguy CSBE/SCGAB 2016 Annual Conference, Halifax, Nova Scotia, Canada, July, 3-6, 2016 | 5 | 2016 |
| Real-time quality evaluation in fruit drying, using computer vision A Martynenko, Y Chen Proceedings of 2013 CIGR Section VII International Technical Symposium, 2013 | 3 | 2013 |
| Phenolics from canola crude extracts protect cells from oxidative stress Y Chen, U Thiyam-Hollander, NAM Eskin, P Eck Journal of Food Science & Technology 4, 760-769, 2019 | 2 | 2019 |
| Endogenous Phenolics from Expeller-Pressed Canola Oil Refining Byproducts: Evaluation of Antioxidant Activities in Cell Culture and Deep-Fat Frying Models Y Chen Journal of agricultural and food chemistry, 2014 | 1 | 2014 |
| The Glycaemic Effect of Blueberry Beverage Prepared with Hydrothermodynamic Processing in Young Adults (FS14-02-19) R Boachie, A Martynenko, K Mather, Y Chen, Y Anini, P Joy, P Kathirvel, ... Current Developments in Nutrition 3, nzz038. FS14-02-19, 2019 | | 2019 |
| The sensory characteristics of whole and pureed navy beans: effect of processing BL Luhovyy, A Martynenko, T Chiu, K Mather, R Boachie, A Hamilton, ... The FASEB Journal 30, 893.13-893.13, 2016 | | 2016 |
| Effect of Refining Processes on Polyphenol and Tocopherol Content in Expeller-Pressed Canola Oil and the Refining By-products Y Chen, AA Aachary, U Thiyam-Hollander | | |
| Recovery of Phenolics from Canola Oil Refining By-products to Improve Frying Stability of Canola Oil Y Chen, AA Aachary, NAM Eskin, U Thiyam-Hollander | | |
| Colour as a Primary Indicator of Fruit Quality in Convective Drying A Martynenko, Y Chen | | |
