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United States Department of Agriculture

Agricultural Research Service

Related Topics

Diejun Chen
Functional Foods Research
Physical Science Technician

Phone: (309) 681-6447
Fax: (309) 681-6685
Room 2119

1815 N UNIVERSITY ST
PEORIA , IL 61604


Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Physical properties of gluten free sugar cookies containing teff and functional oat products -
Inglett, G.E., Chen, D., Liu, S.X. 2016. Physical properties of gluten free sugar cookies containing teff and functional oat products. Journal of Food Research. 5(3):72-84.
Functional properties of teff and oat composites -
Inglett, G.E., Chen, D., Liu, S.X. 2015. Functional properties of teff and oat composites. Food and Nutrition Sciences. 6:1591-1602.
Physical properties of gluten-free sugar cookies made from amaranth-oat composites -
Inglett, G.E., Chen, D., Liu, S.X. 2015. Physical properties of gluten-free sugar cookies made from amaranth-oat composites [abstract]. Whole Grain Summit 2015.
Antioxidant activities of selective gluten free ancient grains Reprint Icon -
Inglett, G.E., Chen, D., Liu, S.X. 2015. Antioxidant activities of selective gluten free ancient grains. Food and Nutrition Sciences. 6:612-621.
Physical properties of gluten-free sugar cookies made from amaranth-oat composites Reprint Icon -
Inglett, G.E., Chen, D., Liu, S.X. 2015. Physical properties of gluten-free sugar cookies made from amaranth-oat composites. LWT - Food Science and Technology. 63:214-220.
Rheological properties of barley and flaxseed composites -
Inglett, G.E., Chen, D., Lee, S. 2013. Rheological properties of barley and flaxseed composites. Food and Nutrition Sciences. 4:41-48.
Pasting and rheological properties of quinoa-oat composites Reprint Icon -
Inglett, G.E., Chen, D., Liu, S.X. 2015. Pasting and rheological properties of quinoa-oat composites. International Journal of Food Science and Technology. 50(4):878-884.
Properties of amaranth flour with functional oat products -
Inglett, G.E., Chen, D., Liu, S.X. 2014. Properties of amaranth flour with functional oat products. Journal of Food Research. 3(6):1-11.
Physical properties of sugar cookies containing chia-oat composites -
Inglett, G.E., Chen, D., Liu, S.X. 2014. Physical properties of sugar cookies containing chia-oat composites. Journal of the Science of Food and Agriculture. DOI: 10.1002/jsfa.6674.
Processing and physical properties of chia-oat hydrocolloids -
Inglett, G.E., Chen, D. 2013. Processing and physical properties of chia-oat hydrocolloids. Journal of Food Processing and Preservation. DOI: 10.1111/jfpp.12190.
Pasting and rheological properties of oat products dry-blended with ground chia seeds -
Inglett, G.E., Chen, D., Liu, S.X., Lee, S. 2014. Pasting and rheological properties of oat products dry-blended with ground chia seeds. LWT - Food Science and Technology. 55:148-156.
Pasting and rheological properties of chia composites containing barley flour -
Inglett, G.E., Chen, D., Xu, J., Lee, S. 2013. Pasting and rheological properties of chia composites containing barley flour. International Journal of Food Science and Technology. 48:2564-2570.
Viscoelastic properties of oat ß-glucan-rich aqueous dispersions -
Xu, J., Inglett, G.E., Chen, D., Liu, S.X. 2013. Viscoelastic properties of oat ß-glucan-rich aqueous dispersions. Food Chemistry. 138:186-191.
Antioxidant and pasting properties of oat ß-glucan hydrocolloids -
Inglett, G.E., Chen, D. 2012. Antioxidant and pasting properties of oat ß-glucan hydrocolloids. Food and Nutrition Sciences. 3:827-835.
Pasting and rheological properties of ß-glucan-enriched hydrocolloids from oat bran concentrate -
Inglett, G.E., Chen, D., Xu, J., Lee, S. 2013. Pasting and rheological properties of ß-glucan-enriched hydrocolloids from oat bran concentrate. Journal of Food Processing and Preservation. 37:792-798.
Influence of jet-cooking corn bran on its antioxidant activities, phenolic contents and viscoelastic properties -
Inglett, G.E., Chen, D., Berhow, M.A. 2011. Influence of jet-cooking corn bran on its antioxidant activities, phenolic contents and viscoelastic properties. Food and Nutrition Sciences. 2:521-529.
Influence of jet-cooking Prowashonupana barley flour on phenolic composition, antioxidant activities, and viscoelastic properties -
Inglett, G.E., Chen, D., Berhow, M.A. 2011. Influence of jet-cooking Prowashonupana barley flour on phenolic composition, antioxidant activities, and viscoelastic properties. Cereal Chemistry. 88:315-320.
Contents of phenolics and flavonoids and antioxidant activities in skin, pulp, and seeds of miracle fruit -
Inglett, G.E., Chen, D. 2011. Contents of phenolics and flavonoids and antioxidant activities in skin, pulp, and seeds of miracle fruit. Journal of Food Science. 76(3):C479-C482.
Antioxidant activity and phenolic content of air-classified corn bran -
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 -
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.
Miracle Berry for Increasing Health Benefits of beta-Glucan Soluble Fiber Functional Ingredients -
Inglett, G.E., Chen, D. 2010. Miracle Berry for Increasing Health Benefits of beta-Glucan Soluble Fiber Functional Ingredients. Institute of Food Technologists.
Processing Bioactive Oat Soluble Fibers for Increasing Health Benefits of Food -
Inglett, G.E., Rose, D.J., Chen, D., Lee, S., Liu, S.X. 2009. Processing Bioactive Oat Soluble Fibers for Increasing Health Benefits of Food. American Chemical Society Abstracts. 00:000-000.
Total Phenolics and Antioxidant Activity of Extracts from Distillers' Dried Grains -
Inglett, G.E., Rose, D.J., Stevenson, D., Chen, D., Biswas, A. 2009. Total Phenolics and Antioxidant Activity of Extracts from Distillers' Dried Grains. Cereal Chemistry. 86(6):661-664.
Phenolic Content and Antioxidant Activity of Extracts from Whole Buckwheat (Fagopyrum esculentum Moench) With or Without Microwave Irradiation -
Inglett, G.E., Rose, D.J., Chen, D., Biswas, A. 2009. Phenolic Content and Antioxidant Activity of Extracts from Whole Buckwheat (Fagopyrum esculentum Moench) With or Without Microwave Irradiation. Journal of Food Chemistry. 119:1216-1219.
High-shear, Jet-cooking, and Alkali Treatment of Corn Distillers' Dried Grains to Obtain Products with Enhanced Protein, Oil, and Phenolic Antioxidants -
Inglett, G.E., Chen, D., Rose, D.J., Berhow, M. 2010. High-shear, jet-cooking, and alkali treatment of corn distillers' dried grains to obtain products with enhanced protein, oil, and phenolic antioxidants. Food Science and Technology International. 16(4):297-308.
New value-added materials from ethanol by-products -
Inglett, G.E., Kim, S., Xu, J., Stevenson, D.G., Chen, D., Liu, S.X. 2008. New value-added materials from ethanol by-products. Green Chemistry. 00:000-000.
Antioxidant Activity and Phenolic Content of Defatted Buckwheat (Fagopyrum esculentum Moench) Flour in Water or Ethanol Heated using Microwave Irradiation at Varying Temperatures -
Stevenson, D.G., Inglett, G.E., Chen, D., Biswas, A. 2008. Antioxidant Activity and Phenolic Content of Defatted Buckwheat (Fagopyrum esculentum Moench) Flour in Water or Ethanol Heated using Microwave Irradiation at Varying Temperatures. American Journal of Food Technology. 2(4):248-256.
Rheological and pasting properties of buckwheat (Fagopyrum esculentum Moench) flours with and without jet-cooking -
Inglett, G.E., Xu, J., Stevenson, D.G., Chen, D. 2009. Rheological and Pasting Properties of Buckwheat (Fagopyrum esculentum Moench) Flours With and Without Jet-cooking. Cereal Chemistry. 86(1):1-6.
PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF SUPERCRITICAL CARBON DIOXIDE-TREATED AND AIR-CLASSIFIED OAT BRAN CONCENTRATE MICROWAVE-IRRADIATED IN WATER OR ETHANOL AT VARYING TEMPERATURES -
Stevenson, D.G., Inglett, G.E., Chen, D., Biswas, A., Eller, F.J., Evangelista, R.L. 2008. Phenolic content and antioxidant activity of supercritical carbon dioxide-treated and air-classified oat bran concentrate microwave-irradiated in water or ethanol at varying temperatures. Food Chemistry. 108(1):23-30.
Last Modified: 5/2/2016
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