Page Banner

United States Department of Agriculture

Agricultural Research Service

Related Topics

Kim W Daigle
Food Processing and Sensory Quality Research
Chemist

Phone: (504) 286-4381
Fax: (504) 286-4217
Room 2128

1100 ROBERT E. LEE BLVD
BLDG 001 SRRC
NEW ORLEANS , LA 70124

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Assessing green-processing technologies for wet milling freshly hulled and germinated brown rice, leading to naturally fortified plant-based beverages -
Antidiabetic Potential of Purple and Red Rice (Oryza sativa L.) Bran Extracts -
Boue, S.M., Daigle, K.W., Chen, M., Cao, H., McClung, A.M., Heiman, M. 2016. Antidiabetic Potential of Purple and Red Rice (Oryza sativa L.) Bran Extracts. Journal of Agricultural and Food Chemistry. 64(26):5345-5353.
Nano-encapsulation of coenzyme Q10 using octenyl succinic anhydride modified starch -
Cheuk, S.Y., Shih, F.F., Champagne, E.T., Daigle, K.W., Patindol, J.A., Mattison, C.P., Boue, S.M. 2014. Nano-encapsulation of coenzyme Q10 using octenyl succinic anhydride modified starch. Food Chemistry. 17:585-590.
Postharvest accumulation of resveratrol and piceatannol in sugarcane with enhanced antioxidant activity -
Boue, S.M., Shih, B.Y., Burow, M., Eggleston, G., Lingle, S.E., Pan, Y., Daigle, K.W., Bhatnagar, D. 2013. Postharvest accumulation of resveratrol and piceatannol in sugarcane with enhanced antioxidant activity. Journal of Agricultural and Food Chemistry. 61:8412-8419.
Variability of sugars in staple-type sweetpotato (Ipomoea batatas) cultivars: The effects of harvest time and storage Reprint Icon -
Adu-Kwarteng, E., Sakyi-Dawson, E.O., Ayernor, G.S., Truong, V.D., Shih, F.F., Daigle, K.W. 2014. Variability of sugars in staple-type sweetpotato (Ipomoea batatas) cultivars: The effects of harvest time and storage. International Journal of Food Properties. 17(2):410-420.
Use of milled-rice co-products in value-added food products -
Effect of rice wax on water vapor permeability and sorption properties of edible pullulan films -
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.
Effects of beer-battering on the frying properties of wheat or rice batters and their coated foods. -
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.
Low oil-uptake rice batters. -
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.
Water vapor barrier and sorption properties of edible films from pullulan and rice wax. -
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.
Impact of pre-soaking on the flavor of cooked rice. -
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.
Effect of Biotic Elicitors on Enrichment of Antioxidant Properties and Induced Isoflavones in Soybean -
Boue, S.M., Shih, F.F., Shih, B.Y., Daigle, K.W., Carter Wientjes, C.H., Cleveland, T.E. 2008. Effect of Biotic Elicitors on Enrichment of Antioxidant Properties and Induced Isoflavones in Soybean. Journal of Food Science. 73:H43-H49.
Physico-Chemical Properties of Rice Starch Modified by Hydrothermal Treatments -
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.
Hydrothermal modification of rice starches. -
Shih, F.F., Daigle, K.W. 2007. Hydrothermal modification of rice starches. American Oil Chemists' Society Meeting.
Physico-chemical Properties of Rice Starch Modified by Hydrothermal Treatment. -
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.
Annealing properties of rice starch. -
Shih, F.F., Daigle, K.W. 2006. Annealing properties of rice starch. Rice Technical Working Group Meeting Proceedings.
Physicochemical properties of gluten-free pancakes from rice and sweet potato flours Reprint Icon -
Shih, F.F., Truong, V., Daigle, K.W. 2006. Physicochemical properties of gluten-free pancakes from rice and sweet potato flours. Journal of Food Quality. 29:97-107.
PHYSICOCHEMICAL PROPERTIES OF GLUTEN-FREE PANCAKES FROM RICE AND SWEET POTATO FLOURS -
Shih, F.F., Truong, V., Daigle, K.W. 2006. Physicochemical properties of gluten-free pancakes from rice and sweet potato flours. Journal of Food Quality.
Effects of rice batter on oil uptake and sensory quality coated fried okra. -
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.
PHYSICO-CHEMICAL PROPERTIES OF GLUTEN-FREE PANCAKES FROM RICE AND SWEET POTATO FLOURS -
Shih, F.F., Daigle, K.W., Truong, V. 2006. Physicochemical properties of gluten-free pancakes from rice and sweet potato flours. Journal of Food Quality. 29:97-107.
EFFECTS OF RICE BATTER ON THE OIL-UPTAKE AND SENSORY QUALITY OF THE COATED FRIED OKRA -
Shih, F.F., Bett Garber, K.L., Daigle, K.W., Ingram, D.A. 2005. Effects of rice batter on the oil-uptake and sensory quality of the coated fried okra. Journal of Food Science. 70 18:21.
EFFECTS OF FLOUR SOURCES ON ACRYLAMIDE FORMATION AND OIL UPTAKE IN FRIED BATTERS -
Shih, F.F., Boue, S.M., Daigle, K.W., Shih, B.Y. 2004. Effects of flour sources on acrylamide formation and oil uptake in fried batters. Journal of American Oil Chemists Society. 81:265-268.
ANTIOXIDANT PROPERTIES OF MILLED-RICE CO-PRODUCTS AND THEIR EFFECTS ON LIPID OXIDATION IN GROUND BEEF -
Shih, F.F., Daigle, K.W. 2003. Antioxidant properties of milled-rice co-products and their effects on lipid oxidation in ground beef. Journal of Food Science. 68:2672-2675.
GELATINIZATION AND PASTING PROPERTIES OF RICE STARCH MODIFIED WITH 2-OCTEN-1-YLSUCCINIC ANHYDRIDE -
Shih, F.F., Daigle, K.W. 2003. Gelatinization and pasting properties of rice starch modified with 2-octen-1-ylsuccinic anhydride. Journal of Nahrung.
USE OF ENZYMES FOR THE PROCESSING OF PROTEIN PRODUCTS FROM RICE BRAN AND RICE FLOUR -
ARS News Articles
Last Modified: 10/15/2017
Footer Content Back to Top of Page