Publications

Effect of cocoa butter replacement with a beta-glucan-rich hydrocolloid (C-trim30) on the rheological and tribological properties of chocolates - (Peer Reviewed Journal)

Lee, S., Biresaw, G., Kinney, M.P., Inglett, G.E. 2009. Effect of cocoa butter replacement with a beta-glucan-rich hydrocolloid (C-trim30) on the rheological and tribological properties of chocolates. Journal of the Science of Food and Agriculture. 89(1):163-167.

Antioxidant activity and phenolic content of defatted buckwheat (Fagopyrum esculentum Moench) flour in water or ethanol heated using microwave irradiation at varying temperatures - (Peer Reviewed Journal)

(18-Mar-08)

Rheological and pasting properties of buckwheat (Fagopyrum esculentum Moench) flours with and without jet-cooking - (Peer Reviewed Journal)

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.

Optical methods for texture analyses: brief overview on approaches for nondestructive sensing of food texture - (Book/Chapter)

(22-Oct-07)

Phenolic Content and Antioxidant Activity of Supercritical Carbon Dioxide Treated and Air-Classified Oat Bran Concentrate Microwave-Irradiated in Solvents at Varying Temperatures - (Abstract)

Stevenson, D.G., Biswas, A., Eller, F.J., Evangelista, R.L., Inglett, G.E. 2007. Phenolic content and antioxidant activity of supercritical carbon dioxide treated and air-classified oat bran concentrate microwave-irradiated in solvents at varying temperatures. American Association of Cereal Chemists Meetings. 52(4):A66.

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 - (Peer Reviewed Journal)

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.

Fatty Acid Composition and Tocopherol Content of Pumpkin Seed Oil - (Abstract)

Stevenson, D.G., Eller, F.J., Liping, W., Jay-Lin, J., Tong, W., Inglett, G.E. 2007. Fatty acid composition and tocopherol content of pumpkin seed oil [abstract]. American Chemical Society Abstracts. Paper No. AGFD 110.

Alpha-Amylase Activity in Various Concentrations of the Ionic Liquid, 1-Butyl-3-Methylimidazolium Chloride - (Abstract)

Stevenson, D.G., Inglett, G.E. 2007. Alpha-amylase activity in various concentrations of the ionic liquid, 1-butyl-3-methylimidazolium chloride [abstract]. Green Chemistry. p. 58.

Structures and Physicochemical Properties of Starch from Immature Seeds of Soybean Varieties (Glycine Max (L.) MERR.) Exhibiting Normal, Low-Linolenic Or Low-Saturated Fatty Acid Oil Profiles at Maturity - (Peer Reviewed Journal)

Stevenson, D.G., Jane, J., Inglett, G.E. 2007. Structures and physicochemical properties of starch from immature seeds of soybean varieties (Glycine max (l.) merr.) exhibiting normal, low-linolenic or low-saturated fatty acid oil profiles at maturity. Carbohydrate Polymers. 70(2):149-159.

High-Fibre Products: Converting Oats to High-Fibre Products for Use in Functional Foods - (Book/Chapter)

Inglett, G.E., Stevenson, D.G., Lee, S. 2007. High-fibre products: converting oats to high-fibre products for use in functional foods. In: Hamaker, B.R., editor. Technology of Functional Cereal Products. Cambridge, U.K. Woodhead Publishing Ltd. p. 476-494.

Oil and Tocopherol Content and Composition of Pumpkin Seed Oil in Twelve Cultivars - (Peer Reviewed Journal)

Stevenson, D.G., Eller, F.J., Wang, L., Jane, J., Wang, L., Inglett, G.E. 2007. Oil and tocopherol content and composition of pumpkin seed oil in twelve cultivars. Journal of Agricultural and Food Chemistry. 55(10):4005-4013.

Characterisation of Jicama (Mexican Potato)(pachyrhizus Erosus L. Urban) Starch from Taproots Grown in Usa and Mexico - (Peer Reviewed Journal)

Stevenson, D.G., Jane, J., Inglett, G.E. 2007. Characterisation of jicama (mexican potato)(Pachyrhizus erosus L. Urban) starch from taproots grown in USA and Mexico. Starch/Starke. 59(3-4):132-140.

Effect of An Oat Beta-Glucan-Rich Hydrocolloid (C-Trim30) on the Rheology and Oil Uptake of Frying Batters - (Peer Reviewed Journal)

Lee, S., Inglett, G.E. 2007. Effect of an oat beta-glucan-rich hydrocolloid (C-trim30) on the rheology and oil uptake of frying batters. Journal of Food Science. 72(4):E222-E226.

Structure and Physicochemical Properties of Defatted and Pin-Milled Oat Bran Concentrate Fractions Separated by Air Classification - (Peer Reviewed Journal)

Stevenson, D.G., Eller, F.J., Jane, J., Inglett, G.E. 2008. Structure and physicochemical properties of defatted and pin-milled oat bran concentrate fractions separated by air classification. International Journal of Food Science and Technology. 43:995-1003.

Effect of Various Thermal Treatments on the Pasting Properties of Enriched Beta-Glucan Oat Products - (Peer Reviewed Journal)

Stevenson, D.G., Inglett, G.E. 2007. Effect of various thermal treatments on the pasting properties of enriched beta-glucan oat products. Journal of Food Science and Technology. 44(2):168-173.

Commercial Oat Fiber Fractionation - Development of Functional Food Ingredients - (Book/Chapter)

(16-Nov-06)

Starch Structures and Physicochemical Properties of a Novel Beta-Glucan-Enriched Oat Hydrocolloid Product with and Without Supercritical Carbon Dioxide Extraction - (Peer Reviewed Journal)

Stevenson, D.G., Eller, F.J., Jane, J., Inglett, G.E. 2007. Starch structures and physicochemical properties of a novel beta-glucan-enriched oat hydrocolloid product with and without supercritical carbon dioxide extraction. American Journal of Food Technology. 2(4):248-256.

Properties of Defatted and Pin-Milled Oat Bran Concentrate Fractions Separated by Air Classification - (Abstract)

Stevenson, D.G., Eller, F.J., Jane, J., Inglett, G.E. 2006. Properties of defatted and pin-milled oat bran concentrate fractions separated by air classification [abstract]. American Association of Cereal Chemists Meetings. p. 170.

Structure and Properties of Corn, Rice, Wheat and Potato Starch Dispersed in the Ionic Liquid, 1-Butyl-3-Methylimidazolium Chloride - (Abstract)

Stevenson, D.G., Biswas, A., Jane, J., Inglett, G.E. 2006. Structure and properties of corn, rice, wheat and potato starch dispersed in the ionic liquid, 1-butyl-3-methylimidazolium chloride [abstract]. American Association of Cereal Chemists Meetings. p. 158.

Physicochemical Properties of Pin Oak (Quercus Palustris MUENCHH.) Acorn Starch - (Peer Reviewed Journal)

Stevenson, D.G., Jane, J., Inglett, G.E. 2006. Physicochemical properties of pin oak (Quercus palustris muenchh.) acorn starch. Starch/Starke. 58(11):553-560.

Structures and Functional Properties of Starch from Seeds of Three Soybean (Glycine Mas (L.) MERR.) Varieties - (Peer Reviewed Journal)

Stevenson, D.G., Doorenbos, R.K., Jane, J., Inglett, G.E. 2006. Structures and functional properties of starch from seeds of three soybean (Glycine mas (l.) merr.) varieties. Starch/Starke. 58(10):509-519.

Rheological Properties of Biobased Gels from Agricultural Wastes - (Abstract)

Inglett, G.E., Lee, S. 2006. Rheological properties of biobased gels from agricultural wastes [abstract]. Green Chemistry. p. 97.

Characterization of Steam Jet-Cooked Barley Flour and Its Application in Frying Batters to Reduce Oil Uptake - (Abstract)

Lee, S. 2006. Characterization of steam jet-cooked barley flour and its application in frying batters to reduce oil uptake [abstract]. National Meeting of Institute of Food Technologists/Food Expo. Paper No. 0078D-43.

Chocolate Qualities Influenced by An Oat Hydrocolloid Substitute for Cocoa Butter - (Abstract)

Inglett, G.E., Lee, S., Warner, K.A., Biresaw, G. 2006. Chocolate qualities influenced by an oat hydrocolloid substitute for cocoa butter [abstract]. Institute of Food Technologists. Paper No. 003E-06.

Functional Characterization of Steam Jet-Cooked Beta-Glucan-Rich Barley Flour As An Oil Barrier in Frying Batters - (Peer Reviewed Journal)

Lee, S., Inglett, G.E. Functional characterization of steam jet-cooked beta-glucan-rich barley flour as an oil barrier in frying batters. Journal of Food Science. 71(6):E308-E313.

Developing Functional Hydrocolloids from Small Grains - (Abstract)

Inglett, G.E. 2006. Developing functional hydrocolloids from small grains [abstract]. American Oil Chemists' Society Meeting. p. 109.

Chemical and Physical Properties of Kiwifruit (Actinidia Deliciosa) Starch - (Peer Reviewed Journal)

Stevenson, D.G., Johnson, S.R., Jane, J., Inglett, G.E. 2006. Chemical and physical properties of kiwifruit (Actinidia deliciosa) starch. Starch/Starke. 58(7):323-329.

Changes in Structure and Properties of Starch of Four Botanical Sources Dispersed in the Ionic Liquid, 1-Butyl-3-Methylimidazolium Chloride - (Peer Reviewed Journal)

Stevenson, D.G., Biswas, A., Jane, J., Inglett, G.E. 2007. Changes in structure and properties of starch of four botanical sources dispersed in the ionic liquid, 1-butyl-3-methylimidazolium chloride. Carbohydrate Polymers. 67(1):21-31.

Characterisation of Oat Products with and Without Supercritical Carbon Dioxide Extraction - (Peer Reviewed Journal)

Stevenson, D.G., Eller, F.J., Radosavljevic, M., Jane, J., Inglett, G.E. 2007. Characterization of oat products with and without supercritical carbon dioxide extraction. International Journal of Food Science and Technology. 42:1489-1496.

Functional Oat Hydrocolloid Ingredients Developed Commercially - (Abstract)

Stevenson, D.G., Inglett, G.E. 2005. Functional oat hydrocolloid ingredients developed commercially [abstract]. Worldnutra: International Conference and Exhibition. Paper No. 427.

Carbohydrates, Insulin and Diabetes in Weight Management: Functional Oat Hydrocolloid Ingredients Developed Commercially - (Abstract)

Stevenson, D.G., Inglett, G.E. 2005. Carbohydrates, insulin and diabetes in weight management: functional oat hydrocolloid ingredients developed commercially [abstract]. Worldnutra Preconference Symposium: Products and Ingredient Formulations for Weight Management and Wellness. p. 39-44.

Rheological Properties and Baking Performance of New Oat Beta-Glucan-Rich Hydrocolloids - (Peer Reviewed Journal)

Lee, S., Warner, K.A., Inglett, G.E. 2005. Rheological properties and baking performance of new oat beta-glucan-rich hydrocolloids. Journal of Agricultural and Food Chemistry. 53(25):9805-9809.

Structures and Functional Properties of Apple (Malus Domestica Borkh) Fruit Starch - (Peer Reviewed Journal)

Stevenson, D.G., Domoto, P.A., Jane, J. 2006. Structures and functional properties of apple (malus domestica borkh) fruit starch. Carbohydrate Polymers. 63:432-441.

Physicochemical and Structural Properties of Oat Starches from Sieve Fractions Containing Different Levels of Beta-Glucan - (Abstract)

Stevenson, D.G., Jay-Lin, J., Inglett, G.E. 2005. Physicochemical and structural properties of oat starches from sieve fractions containing different levels of beta-glucan [abstract]. American Association of Cereal Chemists Meetings. p. 60-61.

Physical and Rheological Characterization of a New Oat Beta-Glucan Hydrocolloid and Its Applications to Baked Products - (Abstract)

Lee, S., Inglett, G.E. 2005. Physical and rheological characterization of a new oat beta-glucan hydrocolloid and its applications to baked products [abstract]. American Association of Cereal Chemists Meetings. Paper No. 205.

Commercial Developments of Functional Oat Hydrocolloids - (Abstract)

Inglett, G.E., Stevenson, D.G. 2005. Commercial developments of functional oat hydrocolloids [abstract]. American Association of Cereal Chemists Meetings. Paper No. S-65.

New Bioactive Oat Hydrocolloids for Foods with Reduced Calories - (Abstract)

Inglett, G.E. 2005. New bioactive oat hydrocolloids for foods with reduced calories [abstract]. American Chemical Society Abstracts. Paper No. 38.

The Rheological Properties and Baking Performance of New Oat Beta-Glucan Hydrocolloids - (Abstract)

Lee, S., Inglett, G.E. 2005. The rheological properties and baking performance of new oat beta-glucan hydrocolloids [abstract]. American Chemical Society Abstracts. Paper No. AGFD39.

Physiocochemical Properties of Bioactive Beta-Glucan Compositions with Starch-Lipid Interactions - (Abstract)

Stevenson, D.G., Eller, F.J., Radosavljevic, M., Jane, J., Inglett, G.E. 2005. Physiocochemical properties of bioactive beta-glucan compositions with starch-lipid interactions [abstract]. American Chemical Society Abstracts. p. 14.

Rheological and Physical Evaluation of Jet-Cooked Oat Bran in Low Calorie Cookies - (Peer Reviewed Journal)

Lee, S., Inglett, G.E. 2006. Rheological and physical evaluation of jet-cooked oat bran in low calorie cookies. International Journal of Food Science and Technology. 41(5):553-559.

Rheological Characterization of a New Oat Beta-Glucan Hydrocolloid and Its Application in Cake Baking - (Peer Reviewed Journal)

Lee, S., Kinney, M.P., Inglett, G.E. 2005. Rheological characterization of a new oat beta-glucan hydrocolloid and its application in cake baking. Cereal Chemistry. 82(6):717-720.

Physicochemical Properties and Biological Activities of Aminated-Derivatized Oat Beta-Glucan. - (Peer Reviewed Journal)

(17-May-05)

Thermal and Pasting Properties of Microwaved Corn Starch - (Peer Reviewed Journal)

Stevenson, D.G., Biswas, A., Inglett, G.E. 2005. Thermal and pasting properties of microwaved corn starch. Starch/Starke. 57:347-353.

Effect of Jet-Cooking on the Structural and Physiochemical Properties of Vegetable Oils and Fatty Acid Esters - (Abstract)

Kenar, J.A., Tevis, I.D. 2005. Effect of jet-cooking on the structural and physiochemical properties of vegetable oils and fatty acid esters [abstract]. Annual Meeting and Expo of the American Oil Chemists' Society. p. 69.

Structural and Physicochemical Characteristics of Winter Squash (Cucurbita Maxima D.) Fruit Starches at Harvest - (Peer Reviewed Journal)

Stevenson, D.G., Yoo, S., Hurst, P.L., Jane, J. 2005. Structural and physicochemical characteristics of winter squash (cucurbita maxima d.) fruit starches at harvest. Carbohydrate Polymers. 59:153-163