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Results: 1-19 |
Results: 19
Evaluation of debranched rice starch sample preparation methods for anion-exchange chromatography with pulsed amperometric detector
Authors: Guraya, HS James, C Champagne, ET
Citation: Hs. Guraya et al., Evaluation of debranched rice starch sample preparation methods for anion-exchange chromatography with pulsed amperometric detector, J LIQ CHR R, 24(15), 2001, pp. 2303-2314
Effect of enzyme concentration and storage temperature on the formation ofslowly digestible starch from cooked debranched rice starch
Authors: Guraya, HS James, C Champagne, ET
Citation: Hs. Guraya et al., Effect of enzyme concentration and storage temperature on the formation ofslowly digestible starch from cooked debranched rice starch, STARCH, 53(3-4), 2001, pp. 131-139
Effect of cooling, and freezing on the digestibility of debranched rice starch and physical properties of the resulting material
Authors: Guraya, HS James, C Champagne, ET
Citation: Hs. Guraya et al., Effect of cooling, and freezing on the digestibility of debranched rice starch and physical properties of the resulting material, STARCH, 53(2), 2001, pp. 64-74
Association of end-product adducts with increased IgE binding of roasted peanuts
Authors: Chung, SY Champagne, ET
Citation: Sy. Chung et Et. Champagne, Association of end-product adducts with increased IgE binding of roasted peanuts, J AGR FOOD, 49(8), 2001, pp. 3911-3916
Categorizing rice cultivars based on cluster analysis of amylose content, protein content and sensory attributes
Authors: Bett-Garber, KL Champagne, ET McClung, AM Moldenhauer, KA Linscombe, SD McKenzie, KS
Citation: Kl. Bett-garber et al., Categorizing rice cultivars based on cluster analysis of amylose content, protein content and sensory attributes, CEREAL CHEM, 78(5), 2001, pp. 551-558
Protein and apparent amylose contents of milled rice by NIR-FT/Raman spectroscopy
Authors: Himmelsbach, DS Barton, FE McClung, AM Champagne, ET
Citation: Ds. Himmelsbach et al., Protein and apparent amylose contents of milled rice by NIR-FT/Raman spectroscopy, CEREAL CHEM, 78(4), 2001, pp. 488-492
Near-infrared reflectance analysis for prediction of cooked rice texture
Authors: Champagne, ET Bett-Garber, KL Grimm, CC McClung, AM Moldenhauer, KA Linscombe, S McKenzie, KS Barton, FE
Citation: Et. Champagne et al., Near-infrared reflectance analysis for prediction of cooked rice texture, CEREAL CHEM, 78(3), 2001, pp. 358-362
Instrumental assessment of cooked rice texture characteristics: A method for breeders (vol 77, pg 512, 2000)
Authors: Meullenet, JF Champagne, ET Bett, KL McClung, AM Kauffmann, D
Citation: Jf. Meullenet et al., Instrumental assessment of cooked rice texture characteristics: A method for breeders (vol 77, pg 512, 2000), CEREAL CHEM, 78(3), 2001, pp. 373-374
Functional and digestive characteristics of extruded rice flour
Authors: Bryant, RJ Kadan, RS Champagne, ET Vinyard, BT Boykin, D
Citation: Rj. Bryant et al., Functional and digestive characteristics of extruded rice flour, CEREAL CHEM, 78(2), 2001, pp. 131-137
The effects of roasting on the allergenic properties of peanut proteins
Authors: Maleki, SJ Chung, SY Champagne, ET Raufman, JP
Citation: Sj. Maleki et al., The effects of roasting on the allergenic properties of peanut proteins, J ALLERG CL, 106(4), 2000, pp. 763-768
Improved peanut flour for a reduced-fat peanut butter product
Authors: Lima, IM Guraya, HS Champagne, ET
Citation: Im. Lima et al., Improved peanut flour for a reduced-fat peanut butter product, J FOOD SCI, 65(5), 2000, pp. 854-861
Rice quality by spectroscopic analysis: Precision of three spectral regions
Authors: Barton, FE Himmelsbach, DS McClung, AM Champagne, ET
Citation: Fe. Barton et al., Rice quality by spectroscopic analysis: Precision of three spectral regions, CEREAL CHEM, 77(5), 2000, pp. 669-672
Instrumental assessment of cooked rice texture characteristics: A method for breeders
Authors: Meullenet, JF Champagne, ET Bett, KL McClung, AM Kauffmann, D
Citation: Jf. Meullenet et al., Instrumental assessment of cooked rice texture characteristics: A method for breeders, CEREAL CHEM, 77(4), 2000, pp. 512-517
Sensory and instrumental relationships of texture of cooked rice from selected cultivars and postharvest handling practices
Authors: Lyon, BG Champagne, ET Vinyard, BT Windham, WR
Citation: Bg. Lyon et al., Sensory and instrumental relationships of texture of cooked rice from selected cultivars and postharvest handling practices, CEREAL CHEM, 77(1), 2000, pp. 64-69
Effects of phosphorylating salts and temperature on the preparation of rice starch phosphates by extrusion
Authors: Kim, CT Shih, FF Champagne, ET Daigle, K
Citation: Ct. Kim et al., Effects of phosphorylating salts and temperature on the preparation of rice starch phosphates by extrusion, STARCH, 51(8-9), 1999, pp. 280-286
Use of enzymes in the processing of protein products from rice bran and rice flour
Authors: Shih, FF Champagne, ET Daigle, K Zarins, Z
Citation: Ff. Shih et al., Use of enzymes in the processing of protein products from rice bran and rice flour, NAHRUNG, 43(1), 1999, pp. 14-18
Allergenicity of Maillard reaction products from peanut proteins
Authors: Chung, SY Champagne, ET
Citation: Sy. Chung et Et. Champagne, Allergenicity of Maillard reaction products from peanut proteins, J AGR FOOD, 47(12), 1999, pp. 5227-5231
Correlation between cooked rice texture and Rapid Visco Analyses measurements
Authors: Champagne, ET Bett, KL Vinyard, BT McClung, AM Barton, FE Moldenhauer, K Linscombe, S McKenzie, K
Citation: Et. Champagne et al., Correlation between cooked rice texture and Rapid Visco Analyses measurements, CEREAL CHEM, 76(5), 1999, pp. 764-771
Effects of degree of milling, drying condition, and final moisture contenton sensory texture of cooked rice
Authors: Lyon, BG Champagne, ET Vinyard, BT Windham, WR Barton, FE Webb, BD McClung, AM Moldenhauer, KA Linscombe, S McKenzie, KS Kohlwey, DE
Citation: Bg. Lyon et al., Effects of degree of milling, drying condition, and final moisture contenton sensory texture of cooked rice, CEREAL CHEM, 76(1), 1999, pp. 56-62
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