Publications (Clicking on the reprint icon will take you to the publication reprint.)

Variability of sugars in staple-type sweetpotato (Ipomoea batatas) cultivars: The effects of harvest time and storage - (Peer Reviewed Journal) - (09-Nov-11)

Use of milled-rice co-products in value-added food products - (Abstract Only) - (01-Jun-11)

Effect of rice wax on water vapor permeability and sorption properties of edible pullulan films - (Peer Reviewed Journal)

Shih, F.F., Daigle, K.W., Champagne, E.T. 2011. Effect of rice wax on water vapor permeability and sorption properties of edible pullulan films. Food Chemistry. 127:118-121.

Effects of beer-battering on the frying properties of wheat or rice batters and their coated foods. - (Peer Reviewed Journal)

Shih, F.F., Bett Garber, K.L., Champagne, E.T., Daigle, K.W., Lea, J.M. 2010. Effects of beer-battering on the frying properties of wheat or rice batters and their coated foods. Journal of Food Science. 90:2203-2207.

Low oil-uptake rice batters. - (Proceedings)

Shih, F.F., Daigle, K.W., Bett Garber, K.L., Champagne, E.T. 2009. Low oil-uptake rice batters. United States Japan Natural Resources Protein Panel. 85.

Water vapor barrier and sorption properties of edible films from pullulan and rice wax. - (Abstract Only)

Shih, F.F., Champagne, E.T., Daigle, K.W. 2009. Water vapor barrier and sorption properties of edible films from pullulan and rice wax. American Chemical Society National Meeting.

Impact of pre-soaking on the flavor of cooked rice. - (Peer Reviewed Journal)

Champagne, E.T., Bett Garber, K.L., Thomson, J.L., Shih, F.F., Lea, J.M., Daigle, K.W. 2008. Impact of pre-soaking on the flavor of cooked rice. Cereal Chemistry. 85:706-710.

Effect of Biotic Elicitors on Enrichment of Antioxidant Properties and Induced Isoflavones in Soybean - (Peer Reviewed Journal)

Boue, S.M., Shih, F.F., Shih, B.Y., Daigle, K.W., Carter Wientjes, C.H., Cleveland, T.E. 2008. Effect of Biotic Elicitors on Enrichment of Antioxidant Properties and Induced Isoflavones in Soybean. Journal of Food Science. 73:H43-H49.

Physico-Chemical Properties of Rice Starch Modified by Hydrothermal Treatments - (Peer Reviewed Journal)

Shih, F.F., Daigle, K.W., King, J., An, H., Ali, R. 2008. Physico-chemical properties of rice starch modified by hydrothermal treatments. Cereal Chemistry. 84:527-531.

Hydrothermal modification of rice starches. - (Abstract Only)

Shih, F.F., Daigle, K.W. 2007. Hydrothermal modification of rice starches. American Oil Chemists' Society Meeting.

Physico-chemical Properties of Rice Starch Modified by Hydrothermal Treatment. - (Abstract Only)

Shih, F.F., Daigle, K.W., King, J., An, H. 2006. Physico-chemical Properties of Rice Starch Modified by Hydrothermal Treatment. American Chemical Society National Meeting.

Annealing properties of rice starch. - (Abstract Only)

Shih, F.F., Daigle, K.W. 2006. Annealing properties of rice starch. Rice Technical Working Group Meeting Proceedings.

PHYSICOCHEMICAL PROPERTIES OF GLUTEN-FREE PANCAKES FROM RICE AND SWEET POTATO FLOURS - (Peer Reviewed Journal)

Shih, F.F., Truong, V., Daigle, K.W. 2006. Physicochemical properties of gluten-free pancakes from rice and sweet potato flours. Journal of Food Quality.

Physicochemical properties of gluten-free pancakes from rice and sweet potato flours - (Peer Reviewed Journal)

Shih, F.F., Truong, V., Daigle, K.W. 2006. Physicochemical properties of gluten-free pancakes from rice and sweet potato flours. Journal of Food Quality. 29:97-107.

Effects of rice batter on oil uptake and sensory quality coated fried okra. - (Abstract Only)

Shih, F.F., Bett Garber, K.L., Daigle, K.W., Ingram, D.A. 2005. Effects of rice batter on oil uptake and sensory quality coated fried okra. American Oil Chemists' Society Meeting.

PHYSICO-CHEMICAL PROPERTIES OF GLUTEN-FREE PANCAKES FROM RICE AND SWEET POTATO FLOURS - (Peer Reviewed Journal)

Shih, F.F., Daigle, K.W., Truong, V. 2006. Physicochemical properties of gluten-free pancakes from rice and sweet potato flours. Journal of Food Quality. 29:97-107.

EFFECTS OF RICE BATTER ON THE OIL-UPTAKE AND SENSORY QUALITY OF THE COATED FRIED OKRA - (Peer Reviewed Journal)

Shih, F.F., Bett Garber, K.L., Daigle, K.W., Ingram, D.A. 2005. Effects of rice batter on the oil-uptake and sensory quality of the coated fried okra. Journal of Food Science. 70 18:21.

EFFECTS OF FLOUR SOURCES ON ACRYLAMIDE FORMATION AND OIL UPTAKE IN FRIED BATTERS - (Peer Reviewed Journal)

Shih, F.F., Boue, S.M., Daigle, K.W., Shih, B.Y. 2004. Effects of flour sources on acrylamide formation and oil uptake in fried batters. Journal of American Oil Chemists Society. 81:265-268.

ANTIOXIDANT PROPERTIES OF MILLED-RICE CO-PRODUCTS AND THEIR EFFECTS ON LIPID OXIDATION IN GROUND BEEF - (Peer Reviewed Journal)

Shih, F.F., Daigle, K.W. 2003. Antioxidant properties of milled-rice co-products and their effects on lipid oxidation in ground beef. Journal of Food Science. 68:2672-2675.

GELATINIZATION AND PASTING PROPERTIES OF RICE STARCH MODIFIED WITH 2-OCTEN-1-YLSUCCINIC ANHYDRIDE - (Peer Reviewed Journal)

Shih, F.F., Daigle, K.W. 2003. Gelatinization and pasting properties of rice starch modified with 2-octen-1-ylsuccinic anhydride. Journal of Nahrung.

USE OF ENZYMES FOR THE PROCESSING OF PROTEIN PRODUCTS FROM RICE BRAN AND RICE FLOUR - (Peer Reviewed Journal) - (20-Apr-98)