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United States Department of Agriculture

Agricultural Research Service

Related Topics

Research Project: DEVELOPING NOVEL PROCESSES FOR INCORPORATING THE UNIQUE NUTRITIONAL AMD FUNCTIONAL PROPERTIES OF RICE INTO VALUE-ADDED PRODUCTS

Location: Food Processing and Sensory Quality Research

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)

Relating raw rice color and composition to cooked rice color. - (Peer Reviewed Journal)
Bett Garber, K.L., Champagne, E.T., Thomson, J.L., Lea, J.M. 2011. Relating raw rice color and composition to cooked rice color. Journal of the Science of Food and Agriculture. 92:283-291.
Analysis of anthocyanins in pomegranates using LC/MS/MS - (Abstract Only)
Grimm, C.C., Lloyd, S.W., Stein, R.E., Beaulieu, J.C. 2011. Analysis of anthocyanins in pomegranates using LC/MS/MS. American Society for Mass Spectrometry. 1660.
Analysis of 2-Acetyl-1-Pyrroline in rice by HSSE/GC/MS. - (Peer Reviewed Journal)
Grimm, C.C., Champagne, E.T., Lloyd, S.W., Easson, M.W., Condon, B.D., Mcclung, A.M. 2011. Analysis of 2-Acetyl-1-Pyrroline in rice by SBSE/GC/MS. Cereal Chemistry. 88(3):271-277.
Effect of rice wax on water vapor permeability and sorption properties of edible pullulan films - (Peer Reviewed Journal)
Shih, F.F., Daigle, K.W., Champagne, E.T. 2011. Effect of rice wax on water vapor permeability and sorption properties of edible pullulan films. Food Chemistry. 127:118-121.
An update on the use of rice in value-added food products. - (Proceedings)
Shih, F.F. 2011. An update on the use of rice in value-added food products. Meeting Proceedings. Agricultural Engineering International Conference Proceedings. 3:45-53.
Storage stability of flour-blasted brown rice - (Peer Reviewed Journal)
Guraya, H.S., Patindol, J.A. 2011. Storage stability of flour-blasted brown rice. Cereal Chemistry. 88(1):56-63.
Important sensory properties differentiating premium rice cultivars. - (Peer Reviewed Journal)
Champagne, E.T., Bett Garber, K.L., Thomson, J.L., Grimm, C.C., Lea, J.M., Fitzgerald, M.A., Resurreccion, A., Ohtsubo, K., Jongdee, S., Xie, L. 2010. Important sensory properties differentiating premium rice cultivars. Rice. 3:270-281.
Effect of cooling step on starch digestibility and other properties of parboiled rice. - (Proceedings)
Patindol, J.A., Guraya, H.S., Champagne, E.T. 2010. Effect of cooling step on starch digestibility and other properties of parboiled rice. United States Japan Natural Resources Protein Panel.
Effects of beer-battering on the frying properties of wheat or rice batters and their coated foods. - (Peer Reviewed Journal)
Shih, F.F., Bett Garber, K.L., Champagne, E.T., Daigle, K.W., Lea, J.M. 2010. Effects of beer-battering on the frying properties of wheat or rice batters and their coated foods. Journal of Food Science. 90:2203-2207.
Effect of flour-blasting of brown rice on reduction of cooking time and resulting texture - (Peer Reviewed Journal)
Guraya, H.S., Champagne, E.T. 2011. Effect of flour-blasting of brown rice on reduction of cooking time and resulting texture. Cereal Chemistry. 88(1):51-55.
Nutritionally-important starch fractions of rice cultivars grown in southern United States. - (Peer Reviewed Journal)
Patindol, J.A., Guraya, H.S., Champagne, E.T., Mcclung, A.M. 2010. Nutritionally-important starch fractions of rice cultivars grown in southern United States. Journal of Food Science. 75:H137-H144.
Relationship of cooked rice nutritionally-important starch fractions with other physicochemical properties. - (Peer Reviewed Journal)
Patindol, J.A., Guraya, H.S., Champagne, E.T., Chen, M., Mcclung, A.M. 2010. Relationship of cooked rice nutritionally-important starch fractions with other physicochemical properties. Starch/Starke. 62:246-256.
U.S. Rice: Enhancing Human Health. - (Proceedings)
Champagne, E.T. 2009. U.S. Rice: Enhancing human health. Niigata International Forum on Foods & Human Health. 32.
Method of creating starch-like ultra-fine rice flour and effect of spray drying on formation of free fatty acid. - (Peer Reviewed Journal)
Guraya, H.S., Lima, I.M., Champagne, E.T. 2010. Method of creating starch-like ultra-fine rice flour and effect of spray drying on lipid components. Starch/Starke. 62:173-180.
Low oil-uptake rice batters. - (Proceedings)
Shih, F.F., Daigle, K.W., Bett Garber, K.L., Champagne, E.T. 2009. Low oil-uptake rice batters. United States Japan Natural Resources Protein Panel. 85.
Unraveling the impact of nitrogen nutrition on cooked rice flavor and texture. - (Peer Reviewed Journal)
Champagne, E.T., Bett Garber, K.L., Thomson, J.L., Fitzgerald, M. 2009. Unraveling the impact of nitrogen nutrition on cooked rice flavor and texture. Cereal Chemistry. 86(3):274-280.
Impact of the substitution of rice bran on rheological properties of dough and in the new product development. - (Peer Reviewed Journal)
Ghufran Saeed, S., Arif, S., Ahmed, M., Ali, R., Shih, F.F. 2009. Impact of the substitution of rice bran on rheological properties of dough and in the new product development. Journal of Food Science and Technology. 46-47.
Effects of air injection during sap processing on maple syrup color, chemical composition and flavor volatiles. - (Peer Reviewed Journal)
Van Den Berg, A., Perkins, T., Isselhardt, M., Godsall, M., Lloyd, S.W. 2009. Effects of air injection during sap processing on maple syrup color, chemical composition and flavor volatiles. International Sugar Journal. 111:1321.
Water vapor barrier and sorption properties of edible films from pullulan and rice wax. - (Abstract Only)
Shih, F.F., Champagne, E.T., Daigle, K.W. 2009. Water vapor barrier and sorption properties of edible films from pullulan and rice wax. American Chemical Society National Meeting.
Rice aroma and flavor: a literature review. - (Review Article)
Champagne, E.T. 2008. Rice aroma and flavor: a literature review. Cereal Chemistry. 85(5):445-454.
Impact of pre-soaking on the flavor of cooked rice. - (Peer Reviewed Journal)
Champagne, E.T., Bett Garber, K.L., Thomson, J.L., Shih, F.F., Lea, J.M., Daigle, K.W. 2008. Impact of pre-soaking on the flavor of cooked rice. Cereal Chemistry. 85:706-710.
Sweet potato in gluten-free pancakes. - (Review Article)
Shih, F.F. 2008. Sweet potato in gluten-free pancakes. U.S. Sweet Potato Council, Inc. 2-Summer 2008.
Rice aroma and flavor: a literature review. - (Review Article)
Champagne, E.T. 2008. Rice aroma and flavor: a literature review. Cereal Chemistry. 85:445-454.
Challenges of measuring rice aroma and flavor. - (Proceedings)
Champagne, E.T., Bett Garber, K.L. 2007. Challenges of measuring rice aroma and flavor. United States Japan Natural Resources Protein Panel. 217-222.
Physico-Chemical Properties of Rice Starch Modified by Hydrothermal Treatments - (Peer Reviewed Journal)
Shih, F.F., Daigle, K.W., King, J., An, H., Ali, R. 2008. Physico-chemical properties of rice starch modified by hydrothermal treatments. Cereal Chemistry. 84:527-531.
Assessing sensory quality of rice to meet industry needs. - (Proceedings)
Champagne, E.T. 2007. Assessing sensory quality of rice to meet industry needs.International Rice Reserch Meeting Proceedings. 11.
Effects of Microwave Heat-Moisture Treatment on Properties of Waxy and Non-Waxy Rice Starches - (Peer Reviewed Journal)
Anderson, A.K., Guraya, H.S. 2007. Effects of microwave heat-moisture treatment on properties of waxy and non-waxy rice starches. Journal of Food Chemistry. 97(2):318-323.
Effects of Organic Fertility Management on Physicochemical Properties and Sensory Quality of Diverse Rice Cultivars. - (Peer Reviewed Journal)
Champagne, E.T., Bett Garber, K.L., Mcclung, A.M., Grimm, C.C. 2007. Effects of organic fertility management on physicochemical properties and sensory quality of diverse rice cultivars. Cereal Chemistry. 84(4):320-327.
Hydrothermal modification of rice starches. - (Abstract Only)
Shih, F.F., Daigle, K.W. 2007. Hydrothermal modification of rice starches. American Oil Chemists' Society Meeting.
Microstructural, Cooking and Textural Characteristics of Potato (Solanum tuberosum L) Tubers in Relation to Physicochemical and Functional Properties of their Flours - (Peer Reviewed Journal)
Singh, N., Kaur, L., Guraya, H.S. 2006. Microstructural, cooking and textural characteristics of potato (solanum tuberosum L) tubers in relation to physicochemical and functional properties of their flours. Journal of the Science of Food and Agriculture. 85(8):1275-1284.
Effects of Fertilizer Inputs and Conventional Versus Organic Management on the Physiocochemical Properties and Sensory Quality of Diverse Rice Cultivars - (Proceedings)
Champagne, E.T., Bett Garber, K.L., Mcclung, A.M., Grimm, C.C. 2006. Effects of fertilizer inputs and conventional versus organic management on the physiocochemical properties and sensory quality of diverse rice cultivars. UJNR Food & Agricultural Panel Proceedings. CE1:CE5.
Physico-chemical Properties of Rice Starch Modified by Hydrothermal Treatment. - (Abstract Only)
Shih, F.F., Daigle, K.W., King, J., An, H. 2006. Physico-chemical Properties of Rice Starch Modified by Hydrothermal Treatment. American Chemical Society National Meeting.
Physicochemical, thermal, and pasting properties of starches separated from different potato cultivars grown at different locations. - (Peer Reviewed Journal)
Kaur, A., Singh, N., Ezekiel, R., Guraya, H.S. 2006. Physicochemical, thermal, and pasting properties of starches separated from different potato cultivars grown at different locations. Journal of Food Chemistry. 101:643-651.
Annealing properties of rice starch. - (Abstract Only)
Shih, F.F., Daigle, K.W. 2006. Annealing properties of rice starch. Rice Technical Working Group Meeting Proceedings.
Adding Value to Rice From Grain to Product - (Proceedings)
Champagne, E.T., Guraya, H.S., Shih, F.F., Kadan, R.S., Mcclung, A.M., Bergman, C. 2005. Adding value to rice from grain to product. UJNR Food & Agricultural Panel Proceedings. 89:92.
Physico-chemical properties of gluten-free pancakes from rice and sweet potato flours. - (Abstract Only)
Shih, F.F., Truong, V. 2005. Physico-chemical properties of gluten-free pancakes from rice and sweet potato flours. Annual Meeting of the Institute of Food Technologists.
Effects of rice batter on oil uptake and sensory quality coated fried okra. - (Abstract Only)
Shih, F.F., Bett Garber, K.L., Daigle, K.W., Ingram, D.A. 2005. Effects of rice batter on oil uptake and sensory quality coated fried okra. American Oil Chemists' Society Meeting.
Random Centroid Optimization of Phyosphatidylglycerol Stablized Lutein-Enriched Oil-In-Water Emulsions at Acidic pH - (Peer Reviewed Journal)
Losso, J.N., Khachatryan, A., Ogawa, M., Godber, S.J., Shih, F.F. 2004. Random centroid optimization of physphatidylglycerol stablized lutein-enriched oil-in-water emulsions at acidic pH. Food Chemistry. 0308-8146.
An update on protein deamidation for use in food. - (Abstract Only)
Shih, F.F. 2004. An update on protein deamidation for use in food. Great Lakes Regional American Chemical Society Symposium.
Value-added uses of co-products from the milling of rice. - (Abstract Only)
Shih, F.F. 2004. Value-added uses of co-products from the milling of rice. USDA-MOST Food Safety/Ag Processing Workshop.
Physicochemical, Thermal, Morphological, and Pasting Properties of Starches from Some Indian Black Gram (Phaseolus mungo L.) Cultivars. - (Peer Reviewed Journal)
Singh, N., Kaur, M., Sandhu, K., Guraya, H.S. 2004. Physicochemical, thermal, morphological, and pasting properties of starches from some indian black gram (phaseolus mungo L.) cultivars. Starch/Starke. 56(11):535-544.
Rice: chemistry and technology. - (Book / Chapter)
Champagne, E.T. 2004. Rice: chemistry and technology. Rice Chemistry and Technology. 1:640.
Impact of iron source and concentration on rice flavor using a simulated rice kernel micronutrient delivery system. - (Peer Reviewed Journal)
Bett Garber, K.L., Champagne, E.T., Ingram, D.A., Grimm, C.C. 2004. Impact of iron source and concentration on rice flavor using a simulated rice kernel micronutrient delivery system. Cereal Chemistry. C-2004-0324-07R.
Physicochemical Properties of Starch in Extruded Rice Flours - (Peer Reviewed Journal)
Kadan, R.S., Pepperman, A. 2002. Physicochemical properties of starch in extruded rice flours. Cereal Chemistry. 79(4):476-480.
Last Modified: 7/22/2014
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