James Pan
Healthy Processed Foods Research
Chemist
Phone: (510) 559-5643
Fax: (510) 559-5787
(Employee information on this page comes from the REE Directory. Please contact your front office staff to update the REE Directory.)
Publications
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Culinary history and health benefits of Brasenia schreberi leaf and hydrocolloids
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Yokoyama, W.H., Pan, J., Kim, H. 2022. Culinary history and health benefits of brasenia schreberi leaf and hydrocolloids. In: Kobori, M., Nabetani, H., Yokoyama, W., Liu, LS. Washoku, Japanese Food. ACS Symposium Series 1430. Washington, DC. American Chemical Society. p. 55-61. https://doi.org/10.1021/bk-2022-1430.ch005.
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Influence of drying methods on health indicators of brewers spent grain for potential upcycling into food products
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Thai, T.T., Avena Bustillos, R.D., Alves, P., Pan, J., Osorio-Ruiz, A., Miller, J.D., Tam, C.C., Rolston, M.R., Teran-Cabanillas, E., Yokoyama, W.H., McHugh, T.H. 2022. Influence of drying methods on health indicators of brewers spent grain for potential upcycling into food products. Applied Food Research. 2(1). Article 100052. https://doi.org/10.1016/j.afres.2022.100052.
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Effect of encapsulation on ß-carotene absorption and metabolism in mice
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Chen, L., Yokoyama, W.H., Alves, P., Tan, Y., Pan, J., Zhong, F. 2021. Effect of encapsulation on ß-carotene absorption and metabolism in mice. Food Hydrocolloids. 121. Article 107009. https://doi.org/10.1016/j.foodhyd.2021.107009.
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Native and modified chayotextle flour effect on functional property and cooking quality of spaghetti
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Chavarria-Hernandez, S.M., Berrios, J.D., Pan, J., Alves, P.L., Palma-Rodriguez, H.M., Hernandez-Uribe, J.P., Aparicio-Saguilan, A., Vargas-Torres, A. 2021. Native and modified chayotextle flour effect on functional property and cooking quality of spaghetti. International Journal of Food Science and Technology. https://doi.org/10.1111/ijfs.15058.
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Tiger nut (cyperus esculentus) as a functional ingredient in gluten-free extruded snacks
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Gasparre, N., Pan, J., Da Silva Alves, P.L., Rosell, C.M., Berrios, J.D. 2020. Tiger nut (cyperus esculentus) as a functional ingredient in gluten-free extruded snacks. Foods. 9(12):1770. https://doi.org/10.3390/foods9121770.
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Black, pinto and white beans lower hepatic lipids in hamsters fed high fat diets by excretion of bile acids
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Alves, P.L., Berrios, J.D., Pan, J., Yokoyama, W.H. 2020. Black, pinto and white beans lower hepatic lipids in hamsters fed high fat diets by excretion of bile acids. Food Production, Processing, and Nutrition. 2. Article 25. https://doi.org/10.1186/s43014-020-00039-5.
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Effect of the co-existing and excipient oil on the bioaccessibility of ß-carotene loaded oil-free nanoparticles
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Chen, L., Liang, R., Yokoyama, W.H., Alves, P., Pan, J., Zhong, F. 2020. Effect of the co-existing and excipient oil on the bioaccessibility of ß-carotene loaded oil-free nanoparticles. Food Hydrocolloids. 106. Article 105847. https://doi.org/10.1016/j.foodhyd.2020.105847.
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Influence of extruded lentil containing high chromium nutritional yeast on the main physiological factors associated with metabolic syndrome in rodent models
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Attaran, S., Yokoyama, W.H., Pan, J., Berrios, J.D. 2018. Influence of extruded lentil containing high chromium nutritional yeast on the main physiological factors associated with metabolic syndrome in rodent models. Food and Function. 9:5238-5244. https://doi.org/10.1039/C8FO00612A.
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Passion fruit shell flour and rice blends processed into fiber rich expanded extrudates
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Da Silva Alves, P.L., Berrios, J.D., Pan, J., Ramirez Ascheri, J.L. 2018. Passion fruit shell flour and rice blends processed into fiber rich expanded extrudates. CyTA - Journal of Food. 16(1):901-908. https://doi.org/10.1080/19476337.2018.1503618.
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Effects of rice amylose content and processing conditions on the quality of rice and bean-based expanded extrudates
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Levien-Vanier, N., Dos Santos, J.P., Villanova, F.A., Colussia, R., Elias, M.C., Pan, J., Berrios, J.D. 2018. Effects of rice amylose content and processing conditions on the quality of rice and bean-based expanded extrudates. Journal of Food Processing and Preservation. 42(9):e13758. https://doi.org/10.1111/jfpp.13758.
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Detection of methylenecyclopropylglycine (MCPG) and hypoglycin A in litchi fruit (abstract)
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Harden, L.A., Pan, J., Takeoka, G.R. 2015. Detection of methylenecyclopropylglycine (MCPG) and hypoglycin A in litchi fruit (abstract). 63rd ASMS Conference on Mass Spectrometry and Allied Topic, St. Louis, MO. May 31-June 4, 2015.
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Polishing and parboiling effect on the nutritional and technological properties of pigmented rice
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Fernandes-Paiva, F., Vanier, N., Berrios, J.D., Zanella-Pinto, V., Wood, D.F., Williams, T.G., Pan, J., Cardosa-Elias, M. 2015. Polishing and parboiling effect on the nutritional and technological properties of pigmented rice. Journal of Food Chemistry. 191:105-112. doi: 10.1016/j.foodchem.2015.02.047.
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Gluten-free spaghetti with unripe plantain, chickpea and maize: physicochemical, texture and sensory properties
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Flores-Silva, P.C., Berrios, J.D., Pan, J., Agama-Acevedoa, E., Bello-Perez, L.A., Mansalves-Gonzalez, A. 2014. Gluten-free spaghetti with unripe plantain, chickpea and maize: physicochemical, texture and sensory properties. CyTA - Journal of Food. 13(2):159-166. doi: 10.1080/19476337.2014.929178.
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Gluten-free spaghetti made with chickpea, unripe plantain, and maize flours: functional and chemical properties and starch digestibility
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Flores-Silva, P.C., Berrios, J.D., Pan, J., Osorio-Diez, P., Bello-Perez, L.A. 2014. Gluten-free spaghetti made with chickpea, unripe plantain, and maize flours: functional and chemical properties and starch digestibility. International Food Science and Technology. 49(9): DOI: 10.1111/ijfs.12529.
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Enzymatic saccharification of dilute acid pretreated saline crops for fermentable sugar production
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Zheng, Y., Pan, J., Zhang, R., Wang, D. 2009. Enzymatic saccharification of dilute acid pretreated saline crops for fermentable sugar production. Applied Energy. 86(11):2459-2465.
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Development and Characterization of Spaghetti with High Resistant Starch Content Supplemented with Banana Starch
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Hernandez-Nava, R.G., Berrios, J.D., Pan, J., Osorio-Diaz, P., Bello-Perez, L.A. 2009. Development and Characterization of Spaghetti with High Resistant Starch Content Supplemented with Banana Starch. Food Science and Technology International. 15(1):73-78.
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IN VITRO BILE ACID BINDING CAPACITY OF WHEAT BRAN, MILLED WHEAT BRAN AND MILLED EXTRUDED WHEAT BRAN AT FIVE SPECIFIC MECHANICAL ENERGY LEVELS
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Kahlon, T.S., Berrios, J.DeJ., Smith, G.E., Pan, J.L. 2006. In Vitro Bile Acid Binding Capacity of Milled Wheat Bran and Milled Extruded Wheat Bran at Five Specific Mechanical Energy Levels. Cereal Chemistry. 83(4):434-438.
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HYPOCHOLESTEROLEMIC PROPERTIES OF FOOD FIBERS AND FRACTIONS
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EXTRUSION CONDITIONS MODIFY HYPOCHOLESTEROLEMIC PROPERTIES OF WHEAT BRAN FED TO HAMSTERS
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Kahlon, T.S., Berrios, J.D., Smith, G.E., Pan, J. 2006. Extrusion conditions modify hypocholesterolemic properties of wheat bran fed to hamsters. Cereal Chemistry 83(2):152-156.
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IN VITRO BILE ACID BINDING CAPACITY OF WHEAT BRAN EXTRUDED AT FIVE SPECIFIC MECHANICAL ENERGY LEVELS
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Kahlon, T.S., Berrios, J.D., Smith, G.E., Pan, J. 2006. In vitro bile acid binding capacity of wheat bran extruded at five specific mechanical energy levels. Cereal Chemistry, 83(2):157-160.
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THERMAL TRANSITIONS AND EXTRUSION OF GLYCEROL-PLASTICIZED WHEY PROTEIN MIXTURES
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Hernandez, V.M., Reid, D.S., Mc Hugh, T.H., Berrios, J.D., Olsen, C.W., Olson, D.A., Pan, J., Krochta, J.M. 2005. Thermal transitions and extrusion of glycerol-plasticized whey protein mixtures. Meeting Abstract No. 54D-7. p. 60., IFT Annual Meeting, July 2005, New Orleans, LA.
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SODIUM BICARBONATE AND THE MICROSTRUCTURE, EXPANSION AND COLOR OF EXTRUDED BLACK BEANS
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Berrios, J.D., Wood, D.F., Whitehand, L.C., Pan, J. 2004. Sodium Bicarbonate and the Microstructure, Expansion and Color of Extruded Black Beans. Journal of Food Processing and Preservation. 28(5):321-335.
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EXTRUSION COOKING OF SELECTED LEGUME FLOURS
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Berrios, J.D., Tang, J., Swanson, B.G., Pan, J. 2004. Extrusion cooking of selected legume flours. Meeting Abstract Paper 1. AACC Sympsoium, September 2004, San Diego, CA.
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EXPANSION, TEXTURAL, VISUAL AND CHEMICAL CHARACTERISTICS OF BLACK BEAN FLOURS OF DIFFERENT PARTICLE-SIZES PROCESSED USING TWIN-SCREW EXTRUSION TECHNOLOGY
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Berrios, J.D., Pan, J. 2003. Expansion, textural, visual and chemical characteristics of black bean flours of different particle-sizes processed using twin-screw extrusion technology. American Association of Cereal Chemists Meetings. Abstract 97:86.
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REDUCTION OF OLIGOSSACHARIDES IN RAW AND EXTRUDED DRY BEAN FLOURS BY ENZYMATIC TREATMENT
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Pan, J., Berrios, J.D. 2003. Reduction of oligossacharides in raw and extruded dry bean flours by enzymatic treatment. American Association of Cereal Chemists Meetings. Abstract #96:86.
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ARS News Articles
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