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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » People & Locations » James Pan

James Pan
Healthy Processed Foods Research
Chemist

Phone: (510) 559-5643
Fax: (510) 559-5787
Room 0200

USDA, ARS, PWA, WRRC-PFR
800 BUCHANAN STREET
ALBANY, CA 94710

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Effect of the co-existing and excipient oil on the bioaccessibility of ß-carotene loaded oil-free nanoparticles Reprint Icon - (Peer Reviewed Journal)
Chen, L., Liang, R., Yokoyama, W.H., Alves Buongiorno, P.L., 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. 106:105847. https://doi.org/10.1016/j.foodhyd.2020.105847.
Influence of extruded lentil containing high chromium nutritional yeast on the main physiological factors associated with metabolic syndrome in rodent models Reprint Icon - (Peer Reviewed Journal)
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.
Passion fruit shell flour and rice blends processed into fiber rich expanded extrudates Reprint Icon - (Peer Reviewed Journal)
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.
Effects of rice amylose content and processing conditions on the quality of rice and bean-based expanded extrudates Reprint Icon - (Peer Reviewed Journal)
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.
Detection of methylenecyclopropylglycine (MCPG) and hypoglycin A in litchi fruit (abstract) - (Abstract Only)
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.
Polishing and parboiling effect on the nutritional and technological properties of pigmented rice - (Peer Reviewed Journal)
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.
Gluten-free spaghetti with unripe plantain, chickpea and maize: physicochemical, texture and sensory properties - (Peer Reviewed Journal)
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.
Gluten-free spaghetti made with chickpea, unripe plantain, and maize flours: functional and chemical properties and starch digestibility - (Peer Reviewed Journal)
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.
Enzymatic saccharification of dilute acid pretreated saline crops for fermentable sugar production - (Peer Reviewed Journal)
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.
Development and Characterization of Spaghetti with High Resistant Starch Content Supplemented with Banana Starch - (Peer Reviewed Journal)
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.
IN VITRO BILE ACID BINDING CAPACITY OF WHEAT BRAN, MILLED WHEAT BRAN AND MILLED EXTRUDED WHEAT BRAN AT FIVE SPECIFIC MECHANICAL ENERGY LEVELS - (Peer Reviewed Journal)
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.
HYPOCHOLESTEROLEMIC PROPERTIES OF FOOD FIBERS AND FRACTIONS - (Abstract Only)
EXTRUSION CONDITIONS MODIFY HYPOCHOLESTEROLEMIC PROPERTIES OF WHEAT BRAN FED TO HAMSTERS - (Peer Reviewed Journal)
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.
IN VITRO BILE ACID BINDING CAPACITY OF WHEAT BRAN EXTRUDED AT FIVE SPECIFIC MECHANICAL ENERGY LEVELS - (Peer Reviewed Journal)
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.
THERMAL TRANSITIONS AND EXTRUSION OF GLYCEROL-PLASTICIZED WHEY PROTEIN MIXTURES - (Abstract Only)
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.
SODIUM BICARBONATE AND THE MICROSTRUCTURE, EXPANSION AND COLOR OF EXTRUDED BLACK BEANS - (Peer Reviewed Journal)
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.
EXTRUSION COOKING OF SELECTED LEGUME FLOURS - (Abstract Only)
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.
EXPANSION, TEXTURAL, VISUAL AND CHEMICAL CHARACTERISTICS OF BLACK BEAN FLOURS OF DIFFERENT PARTICLE-SIZES PROCESSED USING TWIN-SCREW EXTRUSION TECHNOLOGY - (Abstract Only)
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.
REDUCTION OF OLIGOSSACHARIDES IN RAW AND EXTRUDED DRY BEAN FLOURS BY ENZYMATIC TREATMENT - (Abstract Only)
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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