C. Wei

Evaluation of the Oxidative Stability of Wholegrain Flours Using Nontargeted Ultraperformance Liquid Chromatography Coupled with Electrospray Ionization Quadrupole Time-of-Flight (UPLC-ESI-QTOF) Metabolomics

Brendan M Ryback, L. Nyström, C. Wei, 2021, ACS Food Science & Technology.

Improving wholegrain product quality by selecting lipid-stable wheat varieties.

Dan Zhu, L. Nyström, C. Wei, 2020, Food chemistry.

Exploring Genetic Dependence of Lipase Activity to Improve the Quality of Whole Grain Wheat.

A. Hund, Dan Zhu, L. Nyström, 2020, Journal of the science of food and agriculture.

Genome-wide association study of lipase and esterase in wholegrain wheat flour (Triticum aestivum L.)

A. Hund, B. Studer, L. Nyström, 2023, PloS one.