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Publications by Mingsheng Dong

Comparative Study of the Effects of Fermented and Non-Fermented Chickpea Flour Addition on Quality and Antioxidant Properties of Wheat Bread

CYTA - Journal of Food
ChemistryManufacturing EngineeringChemical EngineeringFood ScienceIndustrial
2016English

Characterization of Fermented Okara Powder and Its Effect on Lipid Oxidation of Emulsion-Type Pork Sausage During Cold Storage

2016English

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Comparative Study of the Antioxidant and Immunomodulant Activities Between Yeast and Lab Fermented Papaya

Functional Foods in Health and Disease
2018English

Effect of Chia and Teff Supplement on Dietary Fibre Content, Non‑fermented Dough and Bread Characteristics From Wheat and Wheat‑Barley Flours

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
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2017English

Quality Assessment of Flour and Bread From Sweet Potato Wheat Composite Flour Blends

International Journal of Biological and Chemical Sciences
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Antioxidant and Antihypertensive Properties of Liquid and Solid State Fermented Lentils

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Effect of Moldavian Dragonhead (Dracocephalum Moldavica L.) Leaves on the Baking Properties of Wheat Flour and Quality of Bread

CYTA - Journal of Food
ChemistryManufacturing EngineeringChemical EngineeringFood ScienceIndustrial
2019English

Effect of Spinach and Chickpea Flour Fortification on Cooking, Functional and Textural Properties of Wheat Pasta

Journal on Processing and Energy in Agriculture
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Identification of Microorganisms in Traditional Asian Foods Made With Fermented Wheat Flour and Their Hypoallergenization

Food Science and Technology Research
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