| Year |
Citation |
Score |
| 2017 |
Issarny C, Cao W, Falk D, Seetharaman K, Bock JE. Exploring Functionality of Hard and Soft Wheat Flour Blends for Improved End-Use Quality Prediction Cereal Chemistry. 94: 723-732. DOI: 10.1094/Cchem-09-16-0248-R |
0.425 |
|
| 2017 |
McSweeney MB, Seetharaman K, Ramdath DD, Duizer LM. Chemical and Physical Characteristics of Proso Millet (Panicum miliaceum)-Based Products Cereal Chemistry. 94: 357-362. DOI: 10.1094/Cchem-07-16-0185-R |
0.363 |
|
| 2016 |
Vanier NL, Vamadevan V, Bruni GP, Ferreira CD, Pinto VZ, Seetharaman K, Zavareze ED, Elias MC, Berrios JJ. Extrusion of Rice, Bean and Corn Starches: Extrudate Structure and Molecular Changes in Amylose and Amylopectin. Journal of Food Science. PMID 27792845 DOI: 10.1111/1750-3841.13545 |
0.369 |
|
| 2016 |
Peymanpour G, Marcone M, Ragaee S, Tetlow I, Lane CC, Seetharaman K, Bertoft E. On the molecular structure of the amylopectin fraction isolated from "high-amylose" ae maize starches. International Journal of Biological Macromolecules. PMID 27296443 DOI: 10.1016/J.Ijbiomac.2016.06.029 |
0.326 |
|
| 2016 |
McSweeney MB, Duizer LM, Seetharaman K, Dan Ramdath D. Assessment of Important Sensory Attributes of Millet Based Snacks and Biscuits. Journal of Food Science. 81: S1203-9. PMID 27027669 DOI: 10.1111/1750-3841.13281 |
0.341 |
|
| 2016 |
Bertoft E, Annor GA, Shen X, Rumpagaporn P, Seetharaman K, Hamaker BR. Small differences in amylopectin fine structure may explain large functional differences of starch. Carbohydrate Polymers. 140: 113-21. PMID 26876834 DOI: 10.1016/J.Carbpol.2015.12.025 |
0.364 |
|
| 2016 |
Besbes E, Le Bail A, Seetharaman K. Impact of local hydrothermal treatment during bread baking on soluble amylose, firmness, amylopectin retrogradation and water mobility during bread staling. Journal of Food Science and Technology. 53: 304-14. PMID 26787950 DOI: 10.1007/S13197-015-1992-Z |
0.369 |
|
| 2016 |
Marti A, Bock JE, Pagani MA, Ismail B, Seetharaman K. Structural characterization of proteins in wheat flour doughs enriched with intermediate wheatgrass (Thinopyrum intermedium) flour. Food Chemistry. 194: 994-1002. PMID 26471645 DOI: 10.1016/J.Foodchem.2015.08.082 |
0.36 |
|
| 2016 |
Quayson ET, Marti A, Bonomi F, Atwell W, Seetharaman K. Structural Modification of Gluten Proteins in Strong and Weak Wheat Dough as Affected by Mixing Temperature Cereal Chemistry. 93: 189-195. DOI: 10.1094/Cchem-06-15-0123-R |
0.362 |
|
| 2015 |
Källman A, Vamadevan V, Bertoft E, Koch K, Seetharaman K, Åman P, Andersson R. Thermal properties of barley starch and its relation to starch characteristics. International Journal of Biological Macromolecules. 81: 692-700. PMID 26342462 DOI: 10.1016/J.Ijbiomac.2015.08.068 |
0.356 |
|
| 2015 |
Zhu F, Bertoft E, Wang Y, Emes M, Tetlow I, Seetharaman K. Structure of Arabidopsis leaf starch is markedly altered following nocturnal degradation. Carbohydrate Polymers. 117: 1002-13. PMID 25498728 DOI: 10.1016/J.Carbpol.2014.09.092 |
0.327 |
|
| 2015 |
McSweeney M, Seetharaman K. State of polyphenols in the drying process of fruits and vegetables. Critical Reviews in Food Science and Nutrition. 55: 660-9. PMID 24915359 DOI: 10.1080/10408398.2012.670673 |
0.304 |
|
| 2015 |
Jazaeri S, Bock JE, Bagagli MP, Iametti S, Bonomi F, Seetharaman K. Structural modifications of gluten proteins in strong and weak wheat dough during mixing Cereal Chemistry. 92: 105-113. DOI: 10.1094/Cchem-10-13-0212-R |
0.338 |
|
| 2015 |
Bock JE, West R, Iametti S, Bonomi F, Marengo M, Seetharaman K. Gluten structural evolution during pasta processing of refined and whole wheat pasta from hard white winter wheat: The influence of mixing, drying, and cooking Cereal Chemistry. 92: 460-465. DOI: 10.1094/Cchem-07-14-0152-R |
0.369 |
|
| 2015 |
Gayin J, Chandi GK, Manful J, Seetharaman K. Classification of Rice Based on Statistical Analysis of Pasting Properties and Apparent Amylose Content: The Case of Oryza glaberrima Accessions from Africa Cereal Chemistry. 92: 22-28. DOI: 10.1094/Cchem-04-14-0087-R |
0.305 |
|
| 2015 |
Marti A, Qiu X, Schoenfuss TC, Seetharaman K. Characteristics of Perennial Wheatgrass (Thinopyrum intermedium) and Refined Wheat Flour Blends: Impact on Rheological Properties Cereal Chemistry. 92: 434-440. DOI: 10.1094/Cchem-01-15-0017-R |
0.374 |
|
| 2015 |
Hesso N, Loisel C, Chevallier S, Marti A, Le-Bail P, Le-Bail A, Seetharaman K. The role of ingredients on thermal and rheological properties of cake batters and the impact on microcake texture Lwt - Food Science and Technology. 63: 1171-1178. DOI: 10.1016/J.Lwt.2015.04.041 |
0.446 |
|
| 2015 |
Hesso N, Marti A, Le-Bail P, Loisel C, Chevallier S, Le-Bail A, Seetharaman K. Conformational changes of polymers in model batter systems Food Hydrocolloids. 51: 101-107. DOI: 10.1016/J.Foodhyd.2015.05.010 |
0.332 |
|
| 2015 |
Chandi GK, Lok CW, Jie NY, Seetharaman K. Functionality of Kamut and Millet flours in macro wire cut cookie systems Journal of Food Science and Technology-Mysore. 52: 556-561. DOI: 10.1007/S13197-013-0969-Z |
0.377 |
|
| 2014 |
Kalinga DN, Bertoft E, Tetlow I, Liu Q, Yada RY, Seetharaman K. Evolution of amylopectin structure in developing wheat endosperm starch. Carbohydrate Polymers. 112: 316-24. PMID 25129750 DOI: 10.1016/J.Carbpol.2014.05.008 |
0.325 |
|
| 2014 |
Zhu F, Bertoft E, Seetharaman K. Distribution of branches in whole starches from maize mutants deficient in starch synthase III. Journal of Agricultural and Food Chemistry. 62: 4577-83. PMID 24684540 DOI: 10.1021/Jf500697G |
0.335 |
|
| 2014 |
Wright A, Pinto C, Tulk H, McCluskey J, Goldstein A, Huschka B, Marangoni A, Seetharaman K. Monoacylglycerol gel offers improved lipid profiles in high and low moisture baked products but does not influence postprandial lipid and glucose responses. Food & Function. 5: 882-93. PMID 24604409 DOI: 10.1039/C3Fo60596E |
0.333 |
|
| 2014 |
Ragaee S, Seetharaman K, Abdel-Aal el-SM. The impact of milling and thermal processing on phenolic compounds in cereal grains. Critical Reviews in Food Science and Nutrition. 54: 837-49. PMID 24499063 DOI: 10.1080/10408398.2011.610906 |
0.334 |
|
| 2014 |
Vamadevan V, Hoover R, Bertoft E, Seetharaman K. Hydrothermal treatment and iodine binding provide insights into the organization of glucan chains within the semi-crystalline lamellae of corn starch granules. Biopolymers. 101: 871-85. PMID 24488699 DOI: 10.1002/Bip.22468 |
0.338 |
|
| 2014 |
Wikman J, Blennow A, Buléon A, Putaux JL, Pérez S, Seetharaman K, Bertoft E. Influence of amylopectin structure and degree of phosphorylation on the molecular composition of potato starch lintners. Biopolymers. 101: 257-71. PMID 23828181 DOI: 10.1002/Bip.22344 |
0.383 |
|
| 2014 |
Lu Z, Seetharaman K. Suitability of Ontario-Grown Hard and Soft Wheat Flour Blends for Noodle Making Cereal Chemistry. 91: 482-488. DOI: 10.1094/Cchem-10-13-0218-R |
0.362 |
|
| 2014 |
Bagagli MP, Jazaeri S, Bock JE, Seetharaman K, Sato HH. Effect of transglutaminase, citrate buffer, and temperature on a soft wheat flour dough system Cereal Chemistry. 91: 460-465. DOI: 10.1094/Cchem-09-13-0176-R |
0.331 |
|
| 2014 |
Annor GA, Marcone M, Bertoft E, Seetharaman K. Physical and Molecular Characterization of Millet Starches Cereal Chemistry. 91: 286-292. DOI: 10.1094/Cchem-08-13-0155-R |
0.347 |
|
| 2014 |
Waduge RN, Kalinga DN, Bertoft E, Seetharaman K. Molecular Structure and Organization of Starch Granules from Developing Wheat Endosperm Cereal Chemistry. 91: 578-586. DOI: 10.1094/Cchem-02-14-0020-R |
0.315 |
|
| 2014 |
Besbes E, Le Bail A, Seetharaman K. Effect of Baking Conditions on Properties of Starch Isolated from Bread Crumbs: Pasting Properties, Iodine Complexing Ability, and X-ray Patterns Food and Bioprocess Technology. 7: 3407-3415. DOI: 10.1007/S11947-014-1347-1 |
0.363 |
|
| 2014 |
Marti A, D’Egidio MG, Dreisoerner J, Seetharaman K, Pagani MA. Temperature-induced changes in dough elasticity as a useful tool in defining the firmness of cooked pasta European Food Research and Technology. 238: 333-336. DOI: 10.1007/S00217-013-2117-4 |
0.384 |
|
| 2013 |
Vamadevan V, Bertoft E, Soldatov DV, Seetharaman K. Impact on molecular organization of amylopectin in starch granules upon annealing. Carbohydrate Polymers. 98: 1045-55. PMID 23987446 DOI: 10.1016/J.Carbpol.2013.07.006 |
0.324 |
|
| 2013 |
Zhu F, Bertoft E, Källman A, Myers AM, Seetharaman K. Molecular structure of starches from maize mutants deficient in starch synthase III. Journal of Agricultural and Food Chemistry. 61: 9899-907. PMID 23967805 DOI: 10.1021/Jf402090F |
0.315 |
|
| 2013 |
Vamadevan V, Bertoft E, Seetharaman K. On the importance of organization of glucan chains on thermal properties of starch. Carbohydrate Polymers. 92: 1653-9. PMID 23399203 DOI: 10.1016/J.Carbpol.2012.11.003 |
0.309 |
|
| 2013 |
Marti A, Seetharaman K, Pagani MA. Rheological Approaches Suitable for Investigating Starch and Protein Properties Related to Cooking Quality of Durum Wheat Pasta Journal of Food Quality. 36: 133-138. DOI: 10.1111/Jfq.12015 |
0.396 |
|
| 2013 |
Lu Z, Seetharaman K. 1H Nuclear Magnetic Resonance (NMR) and Differential Scanning Calorimetry (DSC) Studies of Water Mobility in Dough Systems Containing Barley Flour Cereal Chemistry. 90: 120-126. DOI: 10.1094/Cchem-09-12-0116-R |
0.309 |
|
| 2013 |
Annor GA, Marcone M, Bertoft E, Seetharaman K. In vitro starch digestibility and expected glycemic index of kodo millet (Paspalum scrobiculatum) as affected by starch-protein-lipid interactions Cereal Chemistry. 90: 211-217. DOI: 10.1094/Cchem-06-12-0074-R |
0.317 |
|
| 2013 |
Seetharaman K, Bertoft E. Musings on the Architecture and Molecular Arrangement of Polymers in Starch Granules Based on Iodine Cereal Chemistry. 90: 288-293. DOI: 10.1094/Cchem-02-13-0023-Ia |
0.322 |
|
| 2013 |
West R, Seetharaman K, Duizer LM. Effect of drying profile and whole grain content on flavour and texture of pasta Journal of Cereal Science. 58: 82-88. DOI: 10.1016/J.Jcs.2013.03.018 |
0.385 |
|
| 2013 |
Prado ACPd, Manion BA, Seetharaman K, Deschamps FC, Barrera Arellano D, Block JM. Relationship between antioxidant properties and chemical composition of the oil and the shell of pecan nuts [Caryaillinoinensis (Wangenh) C. Koch] Industrial Crops and Products. 45: 64-73. DOI: 10.1016/J.Indcrop.2012.11.042 |
0.321 |
|
| 2013 |
West R, Seetharaman K, Duizer LM. Whole grain macaroni: Flavour interactions with sodium-reduced cheese sauce Food Research International. 53: 149-155. DOI: 10.1016/J.Foodres.2013.04.002 |
0.328 |
|
| 2013 |
Gunenc A, Tavakoli H, Seetharaman K, Mayer PM, Fairbanks D, Hosseinian F. Stability and antioxidant activity of alkyresorcinols in breads enriched with hard and soft wheat brans Food Research International. 51: 571-578. DOI: 10.1016/J.Foodres.2013.01.033 |
0.321 |
|
| 2013 |
Nantanga KKM, Bertoft E, Seetharaman K. Structure of starch hydrolysates following in vitro oral digestion: Effect of botanical source of starch and hydrothermal treatments Starch-Starke. 65: 885-891. DOI: 10.1002/Star.201200253 |
0.346 |
|
| 2013 |
Kalinga DN, Waduge R, Liu Q, Yada RY, Bertoft E, Seetharaman K. On the differences in the granular architecture and starch structure between pericarp and endosperm wheat starches Starch/Staerke. 65: 791-800. DOI: 10.1002/Star.201200240 |
0.34 |
|
| 2013 |
Nantanga KKM, Chan E, Suleman S, Bertoft E, Seetharaman K. Differences in structures of starch hydrolysates using saliva from different individuals Starch-Starke. 65: 709-713. DOI: 10.1002/Star.201200216 |
0.319 |
|
| 2013 |
West R, Duizer L, Seetharaman K. The effect of drying and whole grain content on the pasting, physicochemical and qualitative properties of pasta Starch-Starke. 65: 645-652. DOI: 10.1002/Star.201200212 |
0.387 |
|
| 2013 |
Nantanga KKM, Bertoft E, Seetharaman K. Structures of human salivary amylase hydrolysates from starch processed at two water concentrations Starch-Starke. 65: 637-644. DOI: 10.1002/Star.201200204 |
0.345 |
|
| 2013 |
Seetharaman K, Bertoft E. Perspectives on the history of research on starch Part V: On the conceptualization of amylopectin structure Starch-Starke. 65: 1-7. DOI: 10.1002/Star.201200143 |
0.316 |
|
| 2012 |
Guzar I, Ragaee S, Seetharaman K. Mechanism of hydrolysis of native and cooked starches from different botanical sources in the presence of tea extracts. Journal of Food Science. 77: C1192-6. PMID 23057852 DOI: 10.1111/J.1750-3841.2012.02929.X |
0.32 |
|
| 2012 |
Ivanovski B, Seetharaman K, Duizer LM. Development of soy-based bread with acceptable sensory properties. Journal of Food Science. 77: S71-6. PMID 22260133 DOI: 10.1111/J.1750-3841.2011.02510.X |
0.307 |
|
| 2012 |
Chandi GK, Seetharaman K. Optimization Of Gluten Peak Tester: A Statistical Approach Journal of Food Quality. 35: 69-75. DOI: 10.1111/J.1745-4557.2011.00425.X |
0.378 |
|
| 2012 |
Melnyk JP, Dreisoerner J, Marcone MF, Seetharaman K. Using the Gluten Peak Tester as a tool to measure physical properties of gluten Journal of Cereal Science. 56: 561-567. DOI: 10.1016/J.Jcs.2012.07.015 |
0.416 |
|
| 2012 |
Marti A, Pagani MA, Seetharaman K. Effect of iodine in semolina matrices Journal of Cereal Science. 56: 516-518. DOI: 10.1016/J.Jcs.2012.04.005 |
0.325 |
|
| 2012 |
Challacombe CA, Abdel-Aal EM, Seetharaman K, Duizer LM. Influence of phenolic acid content on sensory perception of bread and crackers made from red or white wheat Journal of Cereal Science. 56: 181-188. DOI: 10.1016/J.Jcs.2012.03.006 |
0.328 |
|
| 2012 |
Walker S, Seetharaman K, Goldstein AS. Characterizing physicochemical changes of cookies baked in a commercial oven Food Research International. 48: 249-256. DOI: 10.1016/J.Foodres.2012.04.003 |
0.403 |
|
| 2012 |
Huschka B, Bonomi F, Marengo M, Miriani M, Seetharaman K. Comparison of lipid effects on structural features of hard and soft wheat flour proteins assessed by front-face fluorescence Food Chemistry. 133: 1011-1016. DOI: 10.1016/J.Foodchem.2011.09.006 |
0.311 |
|
| 2012 |
Goldstein A, Marangoni A, Seetharaman K. Monoglyceride Stabilized Oil in Water Emulsions: an Investigation of Structuring and Shear History on Phase Behaviour Food Biophysics. 7: 227-235. DOI: 10.1007/S11483-012-9261-4 |
0.322 |
|
| 2012 |
Seetharaman K, Bertoft E. Perspectives on the history of research on starch Part IV: On the visualization of granule architecture Starch-Starke. 64: 929-934. DOI: 10.1002/Star.201200135 |
0.303 |
|
| 2012 |
Seetharaman K, Bertoft E. Perspectives on the history of research on starch Part II: On the discovery of the constitution of diastase Starch-Starke. 64: 765-769. DOI: 10.1002/Star.201200119 |
0.324 |
|
| 2012 |
Seetharaman K, Bertoft E. Perspectives on the history of research on starch: Part I: On the linkages in starch Starch-Starke. 64: 677-682. DOI: 10.1002/Star.201200088 |
0.302 |
|
| 2011 |
Challacombe CA, Seetharaman K, Duizer LM. Sensory characteristics and consumer acceptance of bread and cracker products made from red or white wheat. Journal of Food Science. 76: S337-46. PMID 22417450 DOI: 10.1111/J.1750-3841.2011.02200.X |
0.341 |
|
| 2011 |
Manion B, Ye M, Holbein BE, Seetharaman K. Quantification of total iodine in intact granular starches of different botanical origin exposed to iodine vapor at various water activities. Carbohydrate Research. 346: 2482-90. PMID 21962455 DOI: 10.1016/J.Carres.2011.08.017 |
0.393 |
|
| 2011 |
Huschka B, Challacombe C, Marangoni AG, Seetharaman K. Comparison of Oil, Shortening, and a Structured Shortening on Wheat Dough Rheology and Starch Pasting Properties Cereal Chemistry. 88: 253-259. DOI: 10.1094/Cchem-03-10-0041 |
0.339 |
|
| 2011 |
Dhillon S, Seetharaman K. Rheology and texture of starch gels containing iodine Journal of Cereal Science. 54: 374-379. DOI: 10.1016/J.Jcs.2011.07.005 |
0.368 |
|
| 2011 |
Dhillon S, Abdel-Aal EM, Seetharaman K. Effect of iodine on polymer leaching and granule swelling of starches from different botanical sources Journal of Cereal Science. 54: 76-82. DOI: 10.1016/J.Jcs.2011.01.016 |
0.361 |
|
| 2011 |
Ambigaipalan P, Hoover R, Donner E, Liu Q, Jaiswal S, Chibbar R, Nantanga K, Seetharaman K. Structure of faba bean, black bean and pinto bean starches at different levels of granule organization and their physicochemical properties Food Research International. 44: 2962-2974. DOI: 10.1016/J.Foodres.2011.07.006 |
0.321 |
|
| 2011 |
Varatharajan V, Hoover R, Li J, Vasanthan T, Nantanga K, Seetharaman K, Liu Q, Donner E, Jaiswal S, Chibbar R. Impact of structural changes due to heat-moisture treatment at different temperatures on the susceptibility of normal and waxy potato starches towards hydrolysis by porcine pancreatic alpha amylase Food Research International. 44: 2594-2606. DOI: 10.1016/J.Foodres.2011.04.050 |
0.363 |
|
| 2011 |
Goldstein AS, Seetharaman K. Effect of a novel monoglyceride stabilized oil in water emulsion shortening on cookie properties Food Research International. 44: 1476-1481. DOI: 10.1016/J.Foodres.2011.03.029 |
0.36 |
|
| 2011 |
Melnyk JP, Dreisoerner J, Bonomi F, Marcone MF, Seetharaman K. Effect of the Hofmeister series on gluten aggregation measured using a high shear-based technique Food Research International. 44: 893-896. DOI: 10.1016/J.Foodres.2011.01.053 |
0.305 |
|
| 2011 |
Marti A, Pagani MA, Seetharaman K. Understanding starch organisation in gluten-free pasta from rice flour Carbohydrate Polymers. 84: 1069-1074. DOI: 10.1016/J.Carbpol.2010.12.070 |
0.373 |
|
| 2011 |
Marti A, Pagani MA, Seetharaman K. Characterizing starch structure in a gluten‐free pasta by using iodine vapor as a tool Starch-Starke. 63: 241-244. DOI: 10.1002/Star.201000139 |
0.333 |
|
| 2010 |
Yao N, Seetharaman K. Quality variations in flours used for pretzel manufacturing International Journal of Food Science and Technology. 45: 2052-2061. DOI: 10.1111/J.1365-2621.2010.02368.X |
0.703 |
|
| 2010 |
Goldstein AS, Ashrafi L, Seetharaman K. Effects of cellulosic fibre on physical and rheological properties of starch, gluten and wheat flour International Journal of Food Science and Technology. 45: 1641-1646. DOI: 10.1111/J.1365-2621.2010.02323.X |
0.353 |
|
| 2010 |
Goldstein A, Nantanga KKM, Seetharaman K. REVIEW: Molecular Interactions in Starch-Water Systems: Effect of Increasing Starch Concentration Cereal Chemistry. 87: 370-375. DOI: 10.1094/Cchem-87-4-0370 |
0.344 |
|
| 2010 |
Marti A, Seetharaman K, Pagani MA. Rice-based pasta: A comparison between conventional pasta-making and extrusion-cooking Journal of Cereal Science. 52: 404-409. DOI: 10.1016/J.Jcs.2010.07.002 |
0.413 |
|
| 2010 |
Gray D, Abdel-Aal EM, Seetharaman K, Kakuda Y. Differences in viscosity and textural properties of selected barley cultivars as influenced by pearling and cooking Food Chemistry. 120: 402-409. DOI: 10.1016/J.Foodchem.2009.10.020 |
0.406 |
|
| 2010 |
Waduge RN, Xu S, Seetharaman K. Iodine absorption properties and its effect on the crystallinity of developing wheat starch granules Carbohydrate Polymers. 82: 786-794. DOI: 10.1016/J.Carbpol.2010.05.053 |
0.337 |
|
| 2010 |
Saibene D, Seetharaman K. Amylose involvement in the amylopectin clusters of potato starch granules Carbohydrate Polymers. 82: 376-383. DOI: 10.1016/J.Carbpol.2010.04.070 |
0.374 |
|
| 2010 |
Varatharajan V, Hoover R, Liu Q, Seetharaman K. The impact of heat-moisture treatment on the molecular structure and physicochemical properties of normal and waxy potato starches Carbohydrate Polymers. 81: 466-475. DOI: 10.1016/J.Carbpol.2010.03.002 |
0.402 |
|
| 2010 |
Patel BK, Seetharaman K. Effect of heating rate at different moisture contents on starch retrogradation and starch–water interactions during gelatinization Starch-Starke. 62: 538-546. DOI: 10.1002/Star.201000014 |
0.616 |
|
| 2009 |
Gray D, Abdel-Aal EM, Seetharaman K, Kakuda Y. Differences in Carbohydrate Composition and Digestion In Vitro of Selected Barley Cultivars as Influenced by Pearling and Cooking Cereal Chemistry Journal. 86: 669-678. DOI: 10.1094/Cchem-86-6-0669 |
0.361 |
|
| 2008 |
Saibene D, Zobel HF, Thompson DB, Seetharaman K. Iodine‐binding in Granular Starch: Different Effects of Moisture Content for Corn and Potato Starch Starch-Starke. 60: 165-173. DOI: 10.1002/Star.200700696 |
0.368 |
|
| 2008 |
Saibene D, Seetharaman K. Use of Iodine as a Tool to Understand Wheat Starch Pasting Properties Starch-Starke. 60: 1-7. DOI: 10.1002/Star.200700623 |
0.363 |
|
| 2008 |
Nantanga KKM, Seetharaman K, Kock HLD, Taylor JRN. Thermal treatments to partially pre‐cook and improve the shelf‐life of whole pearl millet flour Journal of the Science of Food and Agriculture. 88: 1892-1899. DOI: 10.1002/Jsfa.3291 |
0.339 |
|
| 2007 |
Yao N, Floros JD, Seetharaman K. Optimisation of hard pretzel production International Journal of Food Science and Technology. 42: 269-280. DOI: 10.1111/J.1365-2621.2006.01197.X |
0.686 |
|
| 2007 |
Palav T, Seetharaman K. Impact of microwave heating on the physico-chemical properties of a starch-water model system Carbohydrate Polymers. 67: 596-604. DOI: 10.1016/J.Carbpol.2006.07.006 |
0.354 |
|
| 2006 |
Yao N, Owusu-Apenten R, Zhu L, Seetharaman K. Effect of Alkali Dipping on Dough and Final Product Quality Journal of Food Science. 71: C209-C215. DOI: 10.1111/J.1365-2621.2006.TB15619.X |
0.644 |
|
| 2006 |
Bueso FJ, Waniska RD, Moreira R, Seetharaman K, Rooney LW. Effect of Temperature on Texture of Corn Tortilla With and Without Antistaling Agents Cereal Chemistry Journal. 83: 348-353. DOI: 10.1094/Cc-83-0348 |
0.317 |
|
| 2006 |
Patel BK, Saibene D, Seetharaman K. Restriction of Starch Granule Swelling by Iodine During Heating Cereal Chemistry Journal. 83: 173-178. DOI: 10.1094/Cc-83-0173 |
0.612 |
|
| 2006 |
Borras F, Seetharaman K, Yao N, Robutti JL, Percibaldi NM, Eyherabide GH. Relationship Between Popcorn Composition and Expansion Volume and Discrimination of Corn Types by Using Zein Properties Cereal Chemistry. 83: 86-92. DOI: 10.1094/Cc-83-0086 |
0.671 |
|
| 2006 |
Patel BK, Seetharaman K. Effect of heating rate on starch granule morphology and size Carbohydrate Polymers. 65: 381-385. DOI: 10.1016/J.Carbpol.2006.01.028 |
0.609 |
|
| 2006 |
Palav T, Seetharaman K. Mechanism of starch gelatinization and polymer leaching during microwave heating Carbohydrate Polymers. 65: 364-370. DOI: 10.1016/J.Carbpol.2006.01.024 |
0.352 |
|
| 2006 |
Saibene D, Seetharaman K. Segmental mobility of polymers in starch granules at low moisture contents Carbohydrate Polymers. 64: 539-547. DOI: 10.1016/J.Carbpol.2005.11.025 |
0.354 |
|
| 2005 |
Yao N, Floros JD, Seetharaman K. Identification of important production variables affecting hard pretzel quality Journal of Food Quality. 28: 222-244. DOI: 10.1111/J.1745-4557.2005.00032.X |
0.696 |
|
| 2005 |
Patel BK, Waniska RD, Seetharaman K. Impact of different baking processes on bread firmness and starch properties in breadcrumb Journal of Cereal Science. 42: 173-184. DOI: 10.1016/J.Jcs.2005.04.007 |
0.638 |
|
| 2005 |
Tziotis A, Seetharaman K, Klucinec JD, Keeling P, White PJ. Functional properties of starch from normal and mutant corn genotypes Carbohydrate Polymers. 61: 238-247. DOI: 10.1016/J.Carbpol.2005.04.003 |
0.382 |
|
| 2004 |
Tziotis A, Seetharaman K, Wong K, Klucinec JD, Jane J, White PJ. Structural Properties of Starch Fractions Isolated from Normal and Mutant Corn Genotypes Using Different Methods Cereal Chemistry. 81: 611-620. DOI: 10.1094/Cchem.2004.81.5.611 |
0.32 |
|
| 2004 |
Seetharaman K, Yao N, Rout MK. Role of water in pretzel dough development and final product quality Cereal Chemistry. 81: 336-340. DOI: 10.1094/Cchem.2004.81.3.336 |
0.692 |
|
| 2004 |
Ji Y, Seetharaman K, White PJ. Optimizing a Small-Scale Corn-Starch Extraction Method for Use in the Laboratory Cereal Chemistry. 81: 55-58. DOI: 10.1094/Cchem.2004.81.1.55 |
0.342 |
|
| 2003 |
Ji Y, Seetharaman K, Wong K, Pollak LM, Duvick SA, Jane J, White PJ. Thermal and structural properties of unusual starches from developmental corn lines Carbohydrate Polymers. 51: 439-450. DOI: 10.1016/S0144-8617(02)00216-3 |
0.376 |
|
| 2002 |
Seetharaman K, Chinnapha N, Waniska D, White P. Changes in Textural, Pasting and Thermal Properties of Wheat Buns and Tortillas During Storage Journal of Cereal Science. 35: 215-223. DOI: 10.1006/Jcrs.2001.0428 |
0.405 |
|
| 2001 |
Seetharaman K, Tziotis A, Borras F, White PJ, Ferrer M, Robutti J. Thermal and Functional Characterization of Starch from Argentinean Corn Cereal Chemistry. 78: 379-386. DOI: 10.1094/Cchem.2001.78.4.379 |
0.335 |
|
| 1996 |
Seetharaman K, Waniska RD, Rooney LW. Physiological Changes in Sorghum Antifungal Proteins Journal of Agricultural and Food Chemistry. 44: 2435-2441. DOI: 10.1021/Jf9602479 |
0.314 |
|
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