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United States Department of Agriculture

Agricultural Research Service

Related Topics

Frederick F Shih
Food Processing and Sensory Quality Research
Research Chemist

Phone: (504) 286-4354
Fax: (504) 286-4419

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.)
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.
Porous rice powder from the precipitation of gelatinized flour or starch paste with ethanol -
Patindol, J.A., Shih, F.F., Ingber, B.F., Champagne, E.T., Boue, S.M. 2013. Porous rice powder from the precipitation of gelatinized flour or starch paste with ethanol. Starch/Starke. 65:296-303.
Porous rice powder from precipitation of gelatinized flour or starch paste with ethanol -
Patindol, J.A., Shih, F.F., Cheuk, S.Y., Ingber, B.F., Champagne, E.T. 2013. Porous rice powder from precipitation of gelatinized flour or starch paste with ethanol . Starch/Starke. 65:296–303.
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.
An update on the use of co-products from the milling of rice in value added food products -
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.
An update on the use of rice in value-added food products. -
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.
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.
Processing and functionality of rice bran protein and peptides -
Rashida, A., Shih, F.F., Riaz, M. 2010. Processing and functionality of rice bran protein and peptides. Institute of Food Technologists. 233-246.
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.
Impact of the substitution of rice bran on rheological properties of dough and in the new product development. -
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.
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.
Sweet potato in gluten-free pancakes. -
Shih, F.F. 2008. Sweet potato in gluten-free pancakes. U.S. Sweet Potato Council, Inc. 2-Summer 2008.
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.
Adding Value to Rice From Grain to Product -
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. -
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. -
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.
DEVELOPING NOVEL PROCESSES FOR INCORPORATING THE UNIQUE NUTRITIONAL AND FUNCTIONAL PROPERTIES OF RICE INTO VALUE-ADDED PRODUCTS -
Champagne, E.T., Guraya, H.S., Shih, F.F., Kadan, R.S. 2005. Developing novel processes for incorporating the unique nutritional and functional properties of rice into value-added products. World Rice Research Conference.
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.
Random Centroid Optimization of Phyosphatidylglycerol Stablized Lutein-Enriched Oil-In-Water Emulsions at Acidic pH -
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. -
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. -
Shih, F.F. 2004. Value-added uses of co-products from the milling of rice. USDA-MOST Food Safety/Ag Processing Workshop.
IN VITRO INHIBITION OF THE ACTIVATION OF PRO-MATRIX METALLOPROTEINASE 1 (PRO-MMP-1) AND PRO-MATRIX METALLOPROTEINASE 9 (PRO-MMP-9) BY RICE AND SOYBEAN BOWMAN - BIRK INHIBITORS -
Bawadi, H.A., Antunes, T.M., Shih, F.F., Losso, J.N. 2004. In vitro inhibition of the activation of pro-matrix metalloproteinase 1 (pro-mmp-1) and pro-matrix metalloproteinase 9 (pro-mmp-9) by rice and soybean bowman - birk inhibitors. Journal of Agricultural and Food Chemistry.
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.
PROBIOTICS AND PREBIOTICS AS FUNCTIONAL FOOD INGREDIENTS -
Shih, F.F. 2003. Probiotics and prebiotics as functional food ingredients. Nahrung Foods.
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.
AN UPDATE ON THE PROCESSING OF HIGH-PROTEIN RICE PRODUCTS -
Shih, F.F. 2003. An update on the processing of high-protein rice products. Nahrung Foods.
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.
PASTING PROPERTY DIFFERENCES OF COMMERCIAL AND ISOLATED RICE STARCH WITH ADDED LIPIDS AND B-CYCLODEXTRIN -
Liang, X., King, J., Shih, F.F. 2002. Pasting property differences of commercial and isolated rice starch with added lipids and b-cyclodextrin. Cereal Chemistry.
USE OF ENZYMES FOR THE PROCESSING OF PROTEIN PRODUCTS FROM RICE BRAN AND RICE FLOUR -
ARS News Articles
Last Modified: 5/2/2016
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