Curtis L. Weller
Affiliations: | The University of Nebraska - Lincoln, Lincoln, NE |
Area:
Agricultural Engineering, Food Science and Technology AgricultureWebsite:
https://bse.unl.edu/faculty/curtis-l-wellerGoogle:
"Curtis Lee Weller" OR "Curtis L. Weller"Bio:
https://hdl.handle.net/2142/70961
https://www.proquest.com/openview/694fae000c6014010106f7014581353c/1
Parents
Sign in to add mentorMarvin R. Paulsen | grad student | 1987 | UIUC | |
(Effects of Variety, Harvest Moisture and Drying Air Temperature on the Wet Milling Characteristics of Yellow Dent Corn) | ||||
Marvin Phillip Steinberg | grad student | 1987 | UIUC (Chemistry Tree) |
Children
Sign in to add traineeDejing Fu | grad student | 2000 | University of Nebraska - Lincoln |
Karen R. Lochte-Watson | grad student | 2001 | University of Nebraska - Lincoln |
Alejandro Amezquita | grad student | 2004 | University of Nebraska - Lincoln |
Nyambe L. Mkandawire | grad student | 2013 | University of Nebraska - Lincoln |
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Publications
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Yuan B, Danao MC, Stratton JE, et al. (2018) High pressure processing (HPP) of aronia berry purée: Effects on physicochemical properties, microbial counts, bioactive compounds, and antioxidant capacities Innovative Food Science & Emerging Technologies. 47: 249-255 |
Yuan B, Danao MC, Lu M, et al. (2018) High pressure processing (HPP) of aronia berry puree: Pilot scale processing and a shelf-life study Innovative Food Science & Emerging Technologies. 47: 241-248 |
Mkandawire NL, Weier SA, Weller CL, et al. (2015) Composition, in vitro digestibility, and sensory evaluation of extruded whole grain sorghum breakfast cereals Lwt - Food Science and Technology. 62: 662-667 |
Althwab S, Carr TP, Weller CL, et al. (2015) Advances in grain sorghum and its co-products as a human health promoting dietary system Food Research International. 77: 349-359 |
Garcia-Noguera J, Oliveira FI, Weller CL, et al. (2014) Effect of ultrasonic and osmotic dehydration pre-treatments on the colour of freeze dried strawberries. Journal of Food Science and Technology. 51: 2222-7 |
Rose DJ, Williams E, Mkandawire NL, et al. (2014) Use of whole grain and refined flour from tannin and non-tannin sorghum (Sorghum bicolor (L.) Moench) varieties in frybread. Food Science and Technology International = Ciencia Y Tecnologãa De Los Alimentos Internacional. 20: 333-9 |
Mkandawire NL, Kaufman RC, Bean SR, et al. (2013) Effects of sorghum (Sorghum bicolor (L.) Moench) tannins on α-amylase activity and in vitro digestibility of starch in raw and processed flours. Journal of Agricultural and Food Chemistry. 61: 4448-54 |
Schlegel V, Zbasnik R, Gries T, et al. (2011) Characterisation of potential health promoting lipids in the co-products of de-flossed milkweed Food Chemistry. 126: 15-20 |
Garcia-Noguera J, Oliveira FIP, Gallão MI, et al. (2010) Ultrasound-Assisted Osmotic Dehydration of Strawberries: Effect of Pretreatment Time and Ultrasonic Frequency Drying Technology. 28: 294-303 |
Zbasnik R, Carr T, Weller C, et al. (2009) Antiproliferation properties of grain sorghum dry distiller's grain lipids in Caco-2 cells. Journal of Agricultural and Food Chemistry. 57: 10435-41 |