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United States Department of Agriculture

Agricultural Research Service

Research Project: Improving Human Health Using Functional Food Ingredients from by-Products of Grain Milling Industries Using Innovative Technologies

Location: Functional Foods Research Unit

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

Bean cultivars (Phaseolus vulgaris L.) have similar high antioxidant capacity, in vitro inhibition of alpha-amylase and alpha-glucosidase while diverse phenolic composition and concentration - (Peer Reviewed Journal)
(06-Dec-14)
Functional beverage products using caseinate–omega-3 oil-oat beta glucan emulsions - (Abstract Only)
(18-Nov-14)
Functional food productions: release the potential of bioactive compounds through food processing - (Abstract Only)
(18-Nov-14)
Rheological properties of barley and flaxseed composites - (Peer Reviewed Journal)
Inglett, G.E., Chen, D., Lee, S. 2013. Rheological properties of barley and flaxseed composites. Food and Nutrition Sciences. 4:41-48.
Pasting and rheological properties of quinoa-oat composites - (Peer Reviewed Journal)
(13-Nov-14)
Reduction of lipid oxidation by formation of caseinate-oil-oat gum emulsions - (Abstract Only)
(06-Aug-14)
Properties of amaranth flour with functional oat products - (Peer Reviewed Journal)
Inglett, G.E., Chen, D., Liu, S.X. 2014. Properties of amaranth flour with functional oat products. Journal of Food Research. 3(6):1-11.
Physical properties of sugar cookies containing chia-oat composites - (Peer Reviewed Journal)
Inglett, G.E., Chen, D., Liu, S.X. 2014. Physical properties of sugar cookies containing chia-oat composites. Journal of the Science of Food and Agriculture. DOI: 10.1002/jsfa.6674.
Processing and physical properties of chia-oat hydrocolloids - (Peer Reviewed Journal)
Inglett, G.E., Chen, D. 2013. Processing and physical properties of chia-oat hydrocolloids. Journal of Food Processing and Preservation. DOI: 10.1111/jfpp.12190.
Pasting and rheological properties of oat products dry-blended with ground chia seeds - (Peer Reviewed Journal)
Inglett, G.E., Chen, D., Liu, S.X., Lee, S. 2014. Pasting and rheological properties of oat products dry-blended with ground chia seeds. LWT - Food Science and Technology. 55:148-156.
Pasting and rheological properties of chia composites containing barley flour - (Peer Reviewed Journal)
Inglett, G.E., Chen, D., Xu, J., Lee, S. 2013. Pasting and rheological properties of chia composites containing barley flour. International Journal of Food Science and Technology. 48:2564-2570.
Effect of enzymatic treatments on the rheological and oil-resisting properties of wheat flour-based frying batters - (Peer Reviewed Journal)
Jeon, S., Lim, J., Inglett, G.E., Lee, S. 2013. Effect of enzymatic treatments on the rheological and oil-resisting properties of wheat flour-based frying batters. Journal of Food Engineering. 115:215-219.
Effect of purified oat ß-glucan on fermentation of set-style yogurt mix - (Peer Reviewed Journal)
Singh, M., Kim, S., Liu, S.X. 2012. Effect of purified oat ß-glucan on fermentation of set-style yogurt mix. Journal of Food Science. 77:E195-E201.
Antioxidant and pasting properties of oat ß-glucan hydrocolloids - (Peer Reviewed Journal)
Inglett, G.E., Chen, D. 2012. Antioxidant and pasting properties of oat ß-glucan hydrocolloids. Food and Nutrition Sciences. 3:827-835.
Pasting and rheological properties of ß-glucan-enriched hydrocolloids from oat bran concentrate - (Peer Reviewed Journal)
Inglett, G.E., Chen, D., Xu, J., Lee, S. 2013. Pasting and rheological properties of ß-glucan-enriched hydrocolloids from oat bran concentrate. Journal of Food Processing and Preservation. 37:792-798.
Reduction of rutin loss in buckwheat noodles and their physicochemical characterization - (Peer Reviewed Journal)
Yoo, J., Kim, Y., Yoo, S-H., Inglett, G.E., Lee, S. 2012. Reduction of rutin loss in buckwheat noodles and their physicochemical characterization. Food Chemistry. 132:2107-2111.
Particle size fractionation of high-amylose rice (Goami 2) flour as an oil barrier in a batter-coated fried system - (Peer Reviewed Journal)
Lee, S.M., Yoo, J., Inglett, G.E., Lee, S. 2013. Particle size fractionation of high-amylose rice (Goami 2) flour as an oil barrier in a batter-coated fried system. Food and Bioprocess Technology. 6:726-733.
Effect of corn bran substitution on baking quality of cakes - (Abstract Only)
Liu, S.X., Singh, M. 2011. Effect of corn bran substitution on baking quality of cakes. Meeting Abstract. 00:000-000.
Fortification of yogurt with oat hydrocolloid - (Abstract Only)
Singh, M., Liu, S.X., Inglett, G.E. 2011. Fortification of yogurt with oat hydrocolloid. Meeting Abstract. 00:000-000.
Influence of jet-cooking corn bran on its antioxidant activities, phenolic contents and viscoelastic properties - (Peer Reviewed Journal)
Inglett, G.E., Chen, D., Berhow, M.A. 2011. Influence of jet-cooking corn bran on its antioxidant activities, phenolic contents and viscoelastic properties. Food and Nutrition Sciences. 2:521-529.
Influence of jet-cooking Prowashonupana barley flour on phenolic composition, antioxidant activities, and viscoelastic properties - (Peer Reviewed Journal)
Inglett, G.E., Chen, D., Berhow, M.A. 2011. Influence of jet-cooking Prowashonupana barley flour on phenolic composition, antioxidant activities, and viscoelastic properties. Cereal Chemistry. 88:315-320.
Contents of phenolics and flavonoids and antioxidant activities in skin, pulp, and seeds of miracle fruit - (Peer Reviewed Journal)
Inglett, G.E., Chen, D. 2011. Contents of phenolics and flavonoids and antioxidant activities in skin, pulp, and seeds of miracle fruit. Journal of Food Science. 76(3):C479-C482.
Metabolic effects of ß-glucans addition to corn maize flour - (Book / Chapter)
Souki, A., Almarza, J., Cano, C., Vargas, M., Inglett, G.E. 2011. Metabolic effects of ß-glucans addition to corn maize flour. In: Preedy, V.R., Watson, R.R., Patel, V.B., editors. Flour and Breads and Their Fortification in Health and Disease Prevention. London, Burlington, San Diego, CA: Academic Press, Elsevier. p. 451-461.
Response to consumer demand for reduced-fat foods; multi-functional fat replacers - (Peer Reviewed Journal)
Lim, J., Inglett, G.E., Lee, S. 2010. Response to consumer demand for reduced-fat foods; multi-functional fat replacers. Japan Journal of Food Engineering. 11(4):163-168.
Arepas made from ß-glucans enriched corn flour produced low metabolic responses in healthy subjects - (Peer Reviewed Journal)
Souki-Rincon, A., Almarza, J., Mengual, E., Cano-Penaloza, R., Fuenmayor, E., Aguirre, M., Araujo, S., Reyna-Villasmil, N., Cano-Ponce, C., Inglett, G.E., Zafar, H., Hernandez-Hernandez, R., Velasco, M. 2008. Arepas made from ß-glucans enriched corn flour produced low metabolic responses in healthy subjects. Latin American Journal of Hypertension. 3(7):211-215.
Last Modified: 12/22/2014
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