Page Banner

United States Department of Agriculture

Agricultural Research Service

Related Topics

Research Project: HEALTH PROMOTING FOODS: ENZYMATIC MODIFIED CEREALS AND THEIR CARBOHYDRATES

Location: Functional Foods Research Unit

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

Antioxidant activity and phenolic content of air-classified corn bran - (Peer Reviewed Journal)
Inglett, G.E., Chen, D. 2011. Antioxidant activity and phenolic content of air- classified corn bran. Cereal Chemistry. 88(1):36-40.
Antioxidant activity of commercial buckwheat flours and their free and bound phenolic compositions - (Peer Reviewed Journal)
Inglett, G.E., Chen, D., Berhow, M., Lee, S. 2011. Antioxidant activity of commercial buckwheat flours and their free and bound phenolic compositions. Food Chemistry. 125:923-929.
Development of an Edible Antimicrobial Coating for Perishable Foods - (Abstract Only)
Liu, S.X., Felker, F.C., Singh, M. 2010. Development of an Edible Antimicrobial Coating for Perishable Foods. 15th World Congress of International Union of Food Science and Technology. 00:000-000.
Influence of jet-cooking and pH on extraction and molecular weight of ß-glucan and arabinoxylan from barley (Hordeum vulgare Prowashonupana) - (Peer Reviewed Journal)
Rose, D.J., Kim, S., Inglett, G.E. 2010. Influence of jet-cooking and pH on extraction and molecular weight of ß-glucan and arabinoxylan from barley (Hordeum vulgare Prowashonupana). Cereal Chemistry. 87(6):607-611.
Miracle Berry for Increasing Health Benefits of beta-Glucan Soluble Fiber Functional Ingredients - (Abstract Only)
Inglett, G.E., Chen, D. 2010. Miracle Berry for Increasing Health Benefits of beta-Glucan Soluble Fiber Functional Ingredients. Institute of Food Technologists.
Functional characterization of steam jet-cooked buckwheat flour as a fat replacer in cake-baking - (Peer Reviewed Journal)
Min, B., Lee, S., Yoo, S., Inglett, G.E., Lee, S. 2010. Functional characterization of steam jet-cooked buckwheat flour as a fat replacer in cake-baking. Journal of the Science of Food and Agriculture. 90:2208-2213.
Characterization of Surface Modification of Polyethersulfone Membrane - (Peer Reviewed Journal)
Liu, S.X., Kim, J. 2011. Characterization of surface modification of polyethersulfone membrane. Journal of Adhesion Science and Technology. 25:193-212.
Two-stage hydrothermal treatment of wheat (Triticum aestivum) bran for the production of feruloylated arabinoxylooligosaccharides - (Peer Reviewed Journal)
Rose, D.J., Inglett, G.E. 2010. Two-stage hydrothermal treatment of wheat (Triticum aestivum) bran for the production of feruloylated arabinoxylooligosaccharides. Journal of Agricultural Food and Chemistry. 58(10):6427-6432.
A method for the determination of soluble arabinoxylan released from insoluble substrates by xylanases - (Peer Reviewed Journal)
Rose, D.J., Inglett, G.E. 2011. A method for the determination of soluble arabinoxylan released from insoluble substrates by xylanases. Food Analytical Methods. 4(1):66-72.
Last Modified: 9/10/2014
Footer Content Back to Top of Page