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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.)
Effects of rice amylose content and processing conditions on the quality of rice and bean-based expanded extrudates -
Levien-Vanier, N., Dos Santos, J.P., Villanova, F.A., Colussia, R., E;Oas, 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. e13758:1-9. https://doi.org/10.1111/jfpp.13758.
Detection of methylenecyclopropylglycine (MCPG) and hypoglycin A in litchi fruit (abstract) -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
EXTRUSION CONDITIONS MODIFY HYPOCHOLESTEROLEMIC PROPERTIES OF WHEAT BRAN FED TO HAMSTERS -
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 -
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 -
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 -
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 -
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 -
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 -
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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