| Effect of heat-moisture treatment on the structure and physicochemical properties of cereal, legume, and tuber starches R Hoover, T Vasanthan Carbohydrate research 252, 33-53, 1994 | 533 | 1994 |
| Physicochemical properties of small-and large-granule starches of waxy, regular, and high-amylose barleys T Vasanthan, RS Bhatty Cereal chemistry (USA) 73 (2), 1996 | 430 | 1996 |
| Phytic acid L Oatway, T Vasanthan, JH Helm Food Reviews International 17 (4), 419-431, 2001 | 415 | 2001 |
| Dietary fiber profile of barley flour as affected by extrusion cooking T Vasanthan, J Gaosong, J Yeung, J Li Food Chemistry 77 (1), 35-40, 2002 | 322 | 2002 |
| The effect of annealing on the physicochemical properties of wheat, oat, potato and lentil starches R HOOVE, T VASANTHAN Journal of Food Biochemistry 17 (5), 303-325, 1993 | 321 | 1993 |
| An anticoagulative polysaccharide from an enzymatic hydrolysate of Ecklonia cava Y Athukorala, WK Jung, T Vasanthan, YJ Jeon Carbohydrate Polymers 66 (2), 184-191, 2006 | 287 | 2006 |
| Effect of annealing on the structure and physicochemical properties of barley starches of varying amylose content RN Waduge, R Hoover, T Vasanthan, J Gao, J Li Food research international 39 (1), 59-77, 2006 | 254 | 2006 |
| Analysis of phenolic acids in barley by high-performance liquid chromatography J Yu, T Vasanthan, F Temelli Journal of agricultural and food chemistry 49 (9), 4352-4358, 2001 | 247 | 2001 |
| The effect of extrusion cooking on resistant starch formation in waxy and regular barley flours A Faraj, T Vasanthan, R Hoover Food Research International 37 (5), 517-525, 2004 | 229 | 2004 |
| Supplementation of the diet with high-viscosity beta-glucan results in enrichment for lactobacilli in the rat cecum J Snart, R Bibiloni, T Grayson, C Lay, H Zhang, GE Allison, JK Laverdiere, ... Applied and Environmental Microbiology 72 (3), 1925-1931, 2006 | 202 | 2006 |
| Starch from hull-less barley: V. In-vitro susceptibility of waxy, normal, and high-amylose starches towards hydrolysis by alpha-amylases and amyloglucosidase JH Li, T Vasanthan, R Hoover, BG Rossnagel Food Chemistry 84 (4), 621-632, 2004 | 191 | 2004 |
| Wheat bread quality as influenced by the substitution of waxy and regular barley flours in their native and extruded forms S Gill, T Vasanthan, B Ooraikul, B Rossnagel Journal of cereal science 36 (2), 219-237, 2002 | 172 | 2002 |
| Bioplastics from feather quill A Ullah, T Vasanthan, D Bressler, AL Elias, J Wu Biomacromolecules 12 (10), 3826-3832, 2011 | 148 | 2011 |
| Effect of defatting on starch structure and physicochemical properties T Vasanthan, R Hoover Food chemistry 45 (5), 337-347, 1992 | 144 | 1992 |
| Starch from hull-less barley: I. Granule morphology, composition and amylopectin structure JH Li, T Vasanthan, B Rossnagel, R Hoover Food Chemistry 74 (4), 395-405, 2001 | 143 | 2001 |
| β-Glucan from two sources of oat concentrates affect postprandial glycemia in relation to the level of viscosity S Panahi, A Ezatagha, F Temelli, T Vasanthan, V Vuksan Journal of the American College of Nutrition 26 (6), 639-644, 2007 | 142 | 2007 |
| Enhancement of resistant starch (RS3) in amylomaize, barley, field pea and lentil starches T Vasanthan, RS Bhatty Starch‐Stärke 50 (7), 286-291, 1998 | 141 | 1998 |
| A comparative study of the composition of lipids associated with starch granules from various botanical sources T Vasanthan, R Hoover Food chemistry 43 (1), 19-27, 1992 | 139 | 1992 |
| Plant proteins mitigate in vitro wheat starch digestibility N López-Barón, Y Gu, T Vasanthan, R Hoover Food Hydrocolloids 69, 19-27, 2017 | 135 | 2017 |
| Hypochlorite oxidation of field pea starch and its suitability for noodle making using an extrusion cooker JH Li, T Vasanthan Food Research International 36 (4), 381-386, 2003 | 130 | 2003 |
