Maria V. Chandra-Hioe

The Potential Use of Fermented Chickpea and Faba Bean Flour as Food Ingredients

Maria V. Chandra-Hioe, Christina H. M. Wong, Jayashree Arcot · Plant Foods for Human Nutrition · 2016 · 130 citations

Food Chemistry, Nutrition, Food Fermentation +8

Aroma characteristics of lupin and soybean after germination and effect of fermentation on lupin aroma

Kornelia T. Kaczmarska, Maria V. Chandra-Hioe, Damian Frank et al. · LWT · 2017 · 126 citations · Full text

Food Chemistry, Food Fermentation, Botany +7

Effect of Germination and Fermentation on Carbohydrate Composition of Australian Sweet Lupin and Soybean Seeds and Flours

Kornelia T. Kaczmarska, Maria V. Chandra-Hioe, Dimitrios Zabaras et al. · Journal of Agricultural and Food Chemistry · 2017 · 69 citations

Nutrition, Engineering, Bioenergy +20

Folate analysis in foods by UPLC-MS/MS: development and validation of a novel, high throughput quantitative assay; folate levels determined in Australian fortified breads

Maria V. Chandra-Hioe, Martin P. Bucknall, Jayashree Arcot · Analytical and Bioanalytical Chemistry · 2011 · 34 citations

Food Chemistry, Nutrition, Food Analysis +7

Folates in quinoa ( Chenopodium quinoa ), amaranth ( Amaranthus sp.) and buckwheat ( Fagopyrum esculentum ): Influence of cooking and malting

Carla Motta, Inês Delgado, Ana Sofia Matos et al. · Journal of Food Composition and Analysis · 2017 · 32 citations · Full text

Food Chemistry, Nutrition, Agricultural Chemistry +3