Patricia Rayas-Duarte
Affiliations: | Oklahoma State University, Stillwater, OK, United States |
Area:
Molecular Biology, BiochemistryWebsite:
http://biochemistry.okstate.edu/faculty/dr.-patricia-rayas-duarte/Google:
"Patricia Rayas-Duarte"Bio:
http://biochemistry.okstate.edu/faculty/dr.-patricia-rayas-duarte/RayasCV.pdf
Rayas-Solis, Patricia, Study on Great Northern beans (Phaseolus vulgaris): Effect of drum drying process on bean flour properties and effect of gamma radiation on bean starch properties
(1988). ETD collection for University of Nebraska - Lincoln. AAI8806151.
https://digitalcommons.unl.edu/dissertations/AAI8806151
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Parents
Sign in to add mentor| John Harold Rupnow | grad student | 1988 | University of Nebraska - Lincoln | |
| (Study on great northern beans (Phaseolus vulgaris) : effect of drum drying process on bean flour properties and effect of gamma radiation on bean starch properties.) | ||||
Children
Sign in to add trainee| Juntanee Uriyapongson | grad student | 2002 | Oklahoma State University |
| Mohamad A. El-Osta | grad student | 2005 | Oklahoma State University |
| Fadi Al Jorf | grad student | 2008 | Oklahoma State University |
| Amogh Ambardekar | grad student | 2009 | Oklahoma State University |
| Pavalee Chompoorat | grad student | 2014 | Oklahoma State University |
| Erni S. Murtini | grad student | 2014 | Oklahoma State University |
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Publications
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| Tridtitanakiat PC, Hernández-Estrada ZJ, Rayas-Duarte P. (2023) Modeling the Influence of Okara Flour Supplementation from Time-Temperature Drying Treatment on the Quality of Gluten-Free Roll Produced from Rice Flour. Foods (Basel, Switzerland). 12 |
| Chompoorat P, Fasasi A, Lavine BK, et al. (2022) Gluten Conformation at Different Temperatures and Additive Treatments. Foods (Basel, Switzerland). 11 |
| Chompoorat P, Kantanet N, Hernández Estrada ZJ, et al. (2020) Physical and Dynamic Oscillatory Shear Properties of Gluten-Free Red Kidney Bean Batter and Cupcakes Affected by Rice Flour Addition. Foods (Basel, Switzerland). 9 |
| Prommachart R, Belem TS, Uriyapongson S, et al. (2020) The effect of black rice water extract on surface color, lipid oxidation, microbial growth, and antioxidant activity of beef patties during chilled storage. Meat Science. 164: 108091 |
| Van der Laan L, Goad CL, Tilley M, et al. (2020) Genetic responses in milling, flour quality, and wheat sensitivity traits to grain yield improvement in U.S. hard winter wheat Journal of Cereal Science. 93: 102986 |
| Chompoorat P, Rayas-Duarte P, Hernández-Estrada ZJ, et al. (2018) Effect of heat treatment on rheological properties of red kidney bean gluten free cake batter and its relationship with cupcake quality. Journal of Food Science and Technology. 55: 4937-4944 |
| Chompoorat P, Hernández-Estrada ZJ, Mulvaney SJ, et al. (2018) Comparison of rheological properties of wet gluten: Creep-recovery and biaxial compression Lwt. 98: 197-203 |
| Mariscal-Moreno RM, Figueroa Cárdenas JD, Santiago-Ramos D, et al. (2017) Nixtamalization Process Affects Resistant Starch Formation and Glycemic Index of Tamales. Journal of Food Science |
| Escalante-Aburto A, de Dios Figueroa-Cárdenas J, Véles-Medina JJ, et al. (2017) Viscoelastic properties of tablets from Osborne fractions, pentosans, flour and bread evaluated by creep tests International Agrophysics. 31: 307-315 |
| Hernández-Estrada ZJ, Rayas-Duarte P, Cárdenas JdDF. (2017) Creep Recovery of Wet Gluten and High-Molecular-Weight Glutenin Subunit Composition: Relationship with Viscoelasticity of Dough and Breadmaking Quality of Hard Red Winter Wheat Cereal Chemistry Journal. 94: 223-229 |