J. Yeung

Comparison of MALDI-TOF mass spectrometric to enzyme colorimetric quantification of glucose from enzyme-hydrolyzed starch.

T. Vasanthan, P. Sporns, G. Grant, 2003, Journal of agricultural and food chemistry.

Starch from Alberta potatoes: wet-isolation and some physicochemical properties

W. Bergthaller, T. Vasanthan, Thava Vasanthan, 1999 .

Dietary fiber profile of barley flour as affected by extrusion cooking

Jihong Li, T. Vasanthan, Thava Vasanthan, 2002 .

Dextrinization of Starch in Barley Flours with Thermostable alpha‐Amylase by Extrusion Cooking

R. Hoover, T. Vasanthan, J. Yeung, 2001 .

Pearling of hull-less barley: product composition and gel color of pearled barley flours as affected by the degree of pearling.

T. Vasanthan, J. Yeung, 2001, Journal of agricultural and food chemistry.