NUTRITION-STRUCTURE INTERACTIONS IN GREEN-TYPE AND YELLOW-TYPE PEAS (PISUM SATIVUM): MOLECULAR FUNCTIONAL GROUPS MAINLY RELATED TO LIPID BIOPOLYMER - Pisum Sativum - page 89

research, using synchrotron-based Fourier transform infrared (FTIR)
microspectroscopy. J. Agric. Food Chem. 53, 7115-7127.
Yu, P. 2008. Synchrotron-based microspectroscopic analysis of molecular and
biopolymer structures using multivariate techniques and advanced multi-
components modeling. Can. J. Analytical Sci. Spectroscopy. 53, 220-231.
Yu, P. 2010. Book Chapter 27. Detect Structural Features of Asymmetric and
Symmetric CH2 and CH3 Functional Groups and Their Ratio of
Biopolymers within Intact Tissue in Complex Plant System Using
Synchrotron FTIRM and DRIFT Molecular Spectroscopy. In:
Biopolymers; ISBN 978-953-307-109-1; Editor: Professor Dr. Magdy M.
Elnashar; pp 535-546.
Yu, P. 2010. Plant-Based Food and Feed Protein Structure Changes Induced
by Gene-Transformation, Heating and Bio-Ethanol Processing: A Novel
Synchrotron-Based Molecular Structure and Nutrition Research Program.
Molecular Nutrition and Food Research (MNF). 54, 1535-1545.
Yu, P. 2011. Study the sensitivity of molecular functional groups to bioethanol
processing in lipid biopolymer of co-products using DRIFT molecular
spectroscopy. Spectrochimica Acta - Part A: Molecular and Biomolecular
Spectroscopy , 82, 1-7.
Yu, P. 2012. Book Chapter 5. Peas ( Pisum sativum ): Chemical, Molecular
Structural, Biodegradation and Nutritional Characterization, In: Peas:
Cultivation, Varieties and Nutritional Uses; ISBN 978-1-61942-866-
9/ 978-1-61942-886-7 ; Editor: Aiden M. Comstock and Braylen E.
Lothrop; pp125-142. Published by Nova Science Publishers, Inc. New
York. USA.