M. E. Rodríguez-Espinosa

Recent progress in structural and nutritional characterization of faba legume and use as an environment probe with vibrational spectroscopy sourced by globar and synchrotron

P. Yu, Huihua Zhang, M. E. Rodríguez-Espinosa, 2020, Applied Spectroscopy Reviews.

Using advanced vibrational molecular spectroscopy (ATR-Ft/IRS and synchrotron SR-IMS) to study an interaction between protein molecular structure from biodegradation residues and nutritional properties of cool-climate adapted faba bean seeds.

Weixian Zhang, P. Yu, Huihua Zhang, 2019, Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy.

Processing induced changes in physicochemical structure properties and nutrient metabolism and their association in cool-season faba (CSF: Vicia L.), revealed by vibrational FTIR spectroscopy with chemometrics and nutrition modeling techniques

Weixian Zhang, P. Yu, M. E. Rodríguez-Espinosa, 2020, Critical reviews in food science and nutrition.

Evaluating the effects of fibrolytic enzymes on rumen fermentation, omasal nutrient flow, and production performance in dairy cows during early lactation

O. Alzahal, P. Yu, D. Christensen, 2021, Canadian Journal of Animal Science.

Production performance and metabolic characteristics of cows fed whole plant faba bean silage in comparison with barley and corn silage

P. Yu, D. Christensen, M. E. Rodríguez-Espinosa, 2021, Canadian Journal of Animal Science.

Using advanced vibrational molecular spectroscopy (ATR-Ft/IRS) to study heating process induced changes on protein molecular structure of biodegradation residues in cool-climate adapted faba bean seeds: Relationship with rumen and intestinal protein digestion in ruminant systems.

Q. Peng, Weixian Zhang, P. Yu, 2020, Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy.

Utilization of synchrotron-based and globar-sourced mid-infrared spectroscopy for faba nutritional research about molecular structural and nutritional interaction

P. Yu, D. Christensen, M. E. Rodríguez-Espinosa, 2020, Critical reviews in food science and nutrition.

Research progress in structural and nutritional characterization and technologically processing impact on cool-season adapted oat and barley cereal kernels with wet chemistry and advanced vibrational molecular spectroscopy

P. Yu, M. E. Rodríguez-Espinosa, L. Prates, 2021, Critical reviews in food science and nutrition.