James A. Patindol, Ph.D.
Affiliations: | 2004 | University of Arkansas, Little Rock, AR |
Area:
Food Science and Technology Agriculture, Agricultural Chemistry, Analytical ChemistryGoogle:
"James Patindol"Mean distance: (not calculated yet)
Parents
Sign in to add mentor| Ya-Jane Wang | grad student | 2004 | University of Arkansas | |
| (Studies on the fine structures and properties of carbohydrates in relation to rice quality.) | ||||
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Publications
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| Jannasch A, Carvalho L, Patindol J, et al. (2020) Impact of kernel thickness on parboiled rice properties Cereal Chemistry. 97: 755-761 |
| Patindol J, Fragallo L, Wang Y, et al. (2017) Impact of Feedstock, Parboiling Condition, and Nutrient Concentration on Simultaneous Fortification of Two U.S. Long-Grain Rice Cultivars with Iron and Zinc Cereal Chemistry. 94: 984-990 |
| Patindol J, Domingues W, Wang Y. (2017) Impact of Soaking Temperature and Duration on Fissure Incidence of Rough Rice Kernels Cereal Chemistry. 94: 798-800 |
| Patindol J, Jinn J, Wang Y, et al. (2016) Kernel and Starch Properties of U.S. and Imported Medium- and Short-Grain Rice Cultivars Cereal Chemistry. 93: 529-535 |
| Basutkar NN, Siebenmorgen TJ, Wang Y, et al. (2015) Functional Properties of Commingled Rice‐Cultivar Lots Cereal Chemistry. 92: 114-119 |
| Patindol JA, Siebenmorgen TJ, Wang Y. (2015) Impact of environmental factors on rice starch structure: A review Starch-Starke. 67: 42-54 |
| Patindol JA, Siebenmorgen TJ, Wang Y, et al. (2014) Impact of Elevated Nighttime Air Temperatures During Kernel Development on Starch Properties of Field-Grown Rice Cereal Chemistry. 91: 350-357 |
| Patindol JA, Siebenmorgen TJ, Duffour AG. (2013) Design and Processing Performance of a Pilot-Scale Parboiling Unit Applied Engineering in Agriculture. 29: 943-951 |
| Patindol J, Shih F, Ingber B, et al. (2013) Porous rice powder from the precipitation of gelatinized flour or starch paste with ethanol Starch/Staerke. 65: 296-303 |
| Patindol J, Mendez‐Montealvo G, Wang Y. (2012) Starch properties of malted barley in relation to real degree of fermentation Starch-Starke. 64: 517-523 |