| Year |
Citation |
Score |
| 2023 |
Mao Y, Shi J, Cai L, Hwang W, Shi YC. Microstructures of Starch Granules with Different Amylose Contents and Allomorphs as Revealed by Scattering Techniques. Biomacromolecules. PMID 36716424 DOI: 10.1021/acs.biomac.2c01240 |
0.475 |
|
| 2021 |
Shukri R, Alavi S, Dogan H, Shi YC. Properties of extruded cross-linked waxy maize starches and their effects on extruded oat flour. Carbohydrate Polymers. 253: 117259. PMID 33278941 DOI: 10.1016/j.carbpol.2020.117259 |
0.704 |
|
| 2021 |
Weil W, Weil RC, Keawsompong S, Sriroth K, Seib PA, Shi YC. Pyrodextrins from waxy and normal tapioca starches: Molecular structure and in vitro digestibility. Carbohydrate Polymers. 252: 117140. PMID 33183599 DOI: 10.1016/j.carbpol.2020.117140 |
0.349 |
|
| 2020 |
Chen Z, Huang Q, Xia Q, Zha B, Sun J, Xu B, Shi YC. Intact endosperm cells in buckwheat flour limit starch gelatinization and digestibility in vitro. Food Chemistry. 330: 127318. PMID 32569935 DOI: 10.1016/J.Foodchem.2020.127318 |
0.367 |
|
| 2020 |
Hsieh CF, Wang LK, Xu B, Seib PA, Shi YC. Preparation and textural properties of white salted noodles made with hard red winter wheat flour partially replaced by different levels of cross-linked phosphorylated RS4 wheat starch. Journal of the Science of Food and Agriculture. PMID 32533775 DOI: 10.1002/Jsfa.10581 |
0.378 |
|
| 2020 |
Li C, Zhou D, Fan T, Wang M, Zhu M, Ding J, Zhu X, Guo W, Shi YC. Structure and physicochemical properties of two waxy wheat starches. Food Chemistry. 318: 126492. PMID 32131043 DOI: 10.1016/J.Foodchem.2020.126492 |
0.362 |
|
| 2020 |
Mense AL, Zhang C, Zhao J, Liu Q, Shi Y. Physical aspects of the biopolymer matrix in wheat bran and its dissected layers Journal of Cereal Science. 95: 103002. DOI: 10.1016/J.Jcs.2020.103002 |
0.31 |
|
| 2020 |
Weil W, Weil RC, Keawsompong S, Sriroth K, Seib PA, Shi Y. Pyrodextrin from waxy and normal tapioca starches: Physicochemical properties Food Hydrocolloids. 104: 105745. DOI: 10.1016/J.Foodhyd.2020.105745 |
0.443 |
|
| 2019 |
Xu J, Shi YC. Position of acetyl groups on anhydroglucose unit in acetylated starches with intermediate degrees of substitution. Carbohydrate Polymers. 220: 118-125. PMID 31196529 DOI: 10.1016/J.Carbpol.2019.05.059 |
0.321 |
|
| 2019 |
Wang W, Sun Z, Shi YC. An improved method to determine the hydroxypropyl content in modified starches by H NMR. Food Chemistry. 295: 556-562. PMID 31174795 DOI: 10.1016/J.Foodchem.2019.05.152 |
0.402 |
|
| 2019 |
Sun Z, Chen Z, Xu B, Shi YC. Distribution of octenylsuccinate substituents within a single granule of modified waxy maize starch determined by Raman microspectroscopy. Carbohydrate Polymers. 216: 282-286. PMID 31047068 DOI: 10.1016/J.Carbpol.2019.04.034 |
0.332 |
|
| 2019 |
Shi J, Sun Z, Shi YC. Improved in vitro assay of resistant starch in cross-linked phosphorylated starch. Carbohydrate Polymers. 210: 210-214. PMID 30732756 DOI: 10.1016/J.Carbpol.2019.01.059 |
0.386 |
|
| 2019 |
Tong Z, Tong Y, Shi Y. Partial swelling of granules enables high conversion of normal maize starch to glucose catalyzed by granular starch hydrolyzing enzyme Industrial Crops and Products. 140: 111626. DOI: 10.1016/J.Indcrop.2019.111626 |
0.41 |
|
| 2018 |
Wang W, Guan L, Seib PA, Shi YC. Settling volume and morphology changes in cross-linked and unmodified starches from wheat, waxy wheat, and waxy maize in relation to their pasting properties. Carbohydrate Polymers. 196: 18-26. PMID 29891286 DOI: 10.1016/J.Carbpol.2018.05.009 |
0.404 |
|
| 2018 |
Shi J, Sweedman MC, Shi YC. Structural changes and digestibility of waxy maize starch debranched by different levels of pullulanase. Carbohydrate Polymers. 194: 350-356. PMID 29801849 DOI: 10.1016/J.Carbpol.2018.04.053 |
0.416 |
|
| 2018 |
Han X, Kang J, Bai Y, Xue M, Shi YC. Structure of pyrodextrin in relation to its retrogradation properties. Food Chemistry. 242: 169-173. PMID 29037674 DOI: 10.1016/J.Foodchem.2017.09.015 |
0.369 |
|
| 2018 |
Kaufman R, Wilson J, Bean S, Galant A, Perumal R, Tesso T, Herald T, Shi Y. Influence of Genotype × Location Interaction on Grain Sorghum Grain Chemistry and Digestibility Agronomy Journal. 110: 1681-1688. DOI: 10.2134/Agronj2017.09.0561 |
0.691 |
|
| 2018 |
Mense AL, Shi Y. Dissolution of Wheat Bran by NaOH/Urea Solutions and Structure of Soluble Materials Acs Sustainable Chemistry & Engineering. 6: 4264-4271. DOI: 10.1021/Acssuschemeng.7B04707 |
0.409 |
|
| 2018 |
Kupkanchanakul W, Thongngam M, Shi Y, Naivikul O. Role of amylolytic activities during pregermination on rice kernel morphology and physicochemical properties of isolated starch Cereal Chemistry. 95: 543-554. DOI: 10.1002/Cche.10058 |
0.343 |
|
| 2017 |
Vu TH, Bean S, Hsieh CF, Shi YC. Changes in protein and starch digestibility in sorghum flour during heat-moisture treatments. Journal of the Science of Food and Agriculture. PMID 28369903 DOI: 10.1002/Jsfa.8346 |
0.356 |
|
| 2017 |
Shukri R, Shi YC. Structure and pasting properties of alkaline-treated phosphorylated cross-linked waxy maize starches. Food Chemistry. 214: 90-5. PMID 27507452 DOI: 10.1016/J.Foodchem.2016.07.036 |
0.706 |
|
| 2017 |
Xu J, Zhang W, Adhikari K, Shi Y. Determination of volatile compounds in heat-treated straight-grade flours from normal and waxy wheats Journal of Cereal Science. 75: 77-83. DOI: 10.1016/J.Jcs.2017.03.018 |
0.323 |
|
| 2017 |
Kaufman R, Wilson J, Bean S, Xu F, Shi Y. Sorghum starch properties as affected by growing season, hybrid, and kernel maturity Journal of Cereal Science. 74: 127-135. DOI: 10.1016/J.Jcs.2017.01.014 |
0.729 |
|
| 2016 |
Bai Y, Shi YC. Chemical structures in pyrodextrin determined by nuclear magnetic resonance spectroscopy. Carbohydrate Polymers. 151: 426-33. PMID 27474585 DOI: 10.1016/J.Carbpol.2016.05.058 |
0.362 |
|
| 2016 |
Sittipod S, Shi Y. Changes in physicochemical properties of rice starch during steeping in the parboiling process Journal of Cereal Science. 69: 398-405. DOI: 10.1016/J.Jcs.2016.05.010 |
0.43 |
|
| 2016 |
Sittipod S, Shi YC. Changes of starch during parboiling of rice kernels Journal of Cereal Science. 69: 238-244. DOI: 10.1016/J.Jcs.2016.03.015 |
0.38 |
|
| 2015 |
Brewer LR, Weber C, Haub M, Cai L, Shi YC. Glycemic response and fermentation of crystalline short linear α-glucans from debranched waxy maize starch. Journal of Agricultural and Food Chemistry. PMID 26447350 DOI: 10.1021/Acs.Jafc.5B03632 |
0.562 |
|
| 2015 |
Grewal N, Faubion J, Feng G, Kaufman RC, Wilson JD, Shi YC. Structure of Waxy Maize Starch Hydrolyzed by Maltogenic α-Amylase in Relation to Its Retrogradation. Journal of Agricultural and Food Chemistry. 63: 4196-201. PMID 25843595 DOI: 10.1021/Jf506215S |
0.748 |
|
| 2015 |
Kaufman RC, Wilson JD, Bean SR, Herald TJ, Shi YC. Development of a 96-well plate iodine binding assay for amylose content determination. Carbohydrate Polymers. 115: 444-7. PMID 25439917 DOI: 10.1016/J.Carbpol.2014.09.015 |
0.706 |
|
| 2015 |
Chen L, Vadlani PV, Madl RL, Wang W, Shi Y, Gibbons WR. The Investigation of Virginiamycin-Added Fungal Fermentation on the Size and Immunoreactivity of Heat-Sensitive Soy Protein International Journal of Polymer Science. 2015. DOI: 10.1155/2015/682596 |
0.356 |
|
| 2015 |
Garimella Purna SK, Shi YC, Guan L, Wilson JD, Graybosch RA. Factors governing pasting properties of waxy wheat flours Cereal Chemistry. 92: 529-535. DOI: 10.1094/Cchem-10-14-0209-R |
0.733 |
|
| 2015 |
Shukri R, Shi YC. Physiochemical properties of highly cross-linked maize starches and their enzymatic digestibilities by three analytical methods Journal of Cereal Science. 63: 72-80. DOI: 10.1016/J.Jcs.2015.03.001 |
0.753 |
|
| 2015 |
Shukri R, Zhu L, Seib PA, Maningat C, Shi YC. Direct in-vitro assay of resistant starch in phosphorylated cross-linked starch Bioactive Carbohydrates and Dietary Fibre. 5: 1-9. DOI: 10.1016/J.Bcdf.2014.11.001 |
0.733 |
|
| 2014 |
Li Z, Cai L, Gu Z, Shi YC. Effects of granule swelling on starch saccharification by granular starch hydrolyzing enzyme. Journal of Agricultural and Food Chemistry. 62: 8114-9. PMID 25039418 DOI: 10.1021/Jf500814G |
0.585 |
|
| 2014 |
Bai Y, Cai L, Doutch J, Gilbert EP, Shi YC. Structural changes from native waxy maize starch granules to cold-water-soluble pyrodextrin during thermal treatment. Journal of Agricultural and Food Chemistry. 62: 4186-94. PMID 24779859 DOI: 10.1021/Jf5000858 |
0.582 |
|
| 2014 |
Cai L, Shi YC. Preparation, structure, and digestibility of crystalline A- and B-type aggregates from debranched waxy starches. Carbohydrate Polymers. 105: 341-50. PMID 24708989 DOI: 10.1016/J.Carbpol.2014.01.075 |
0.553 |
|
| 2014 |
Bai Y, Kaufman RC, Wilson JD, Shi YC. Position of modifying groups on starch chains of octenylsuccinic anhydride-modified waxy maize starch. Food Chemistry. 153: 193-9. PMID 24491720 DOI: 10.1016/J.Foodchem.2013.12.012 |
0.737 |
|
| 2014 |
Brewer LR, Kubola J, Siriamornpun S, Herald TJ, Shi YC. Wheat bran particle size influence on phytochemical extractability and antioxidant properties Food Chemistry. 152: 483-490. PMID 24444965 DOI: 10.1016/J.Foodchem.2013.11.128 |
0.317 |
|
| 2014 |
Lu D, Shen X, Cai X, Yan F, Lu W, Shi YC. Effects of heat stress during grain filling on the structure and thermal properties of waxy maize starch. Food Chemistry. 143: 313-8. PMID 24054245 DOI: 10.1016/J.Foodchem.2013.07.089 |
0.324 |
|
| 2013 |
Cai L, Shi YC. Self-assembly of short linear chains to A- and B-type starch spherulites and their enzymatic digestibility. Journal of Agricultural and Food Chemistry. 61: 10787-97. PMID 24099235 DOI: 10.1021/Jf402570E |
0.582 |
|
| 2013 |
Bai Y, Shi YC. Reaction of octenylsuccinic anhydride with a mixture of granular starch and soluble maltodextrin. Carbohydrate Polymers. 98: 1599-602. PMID 24053845 DOI: 10.1016/J.Carbpol.2013.08.012 |
0.318 |
|
| 2013 |
Xu F, Shi YC, Wang D. Towards understanding structural changes of photoperiod-sensitive sorghum biomass during sulfuric acid pretreatment. Bioresource Technology. 135: 704-9. PMID 23021948 DOI: 10.1016/J.Biortech.2012.08.141 |
0.374 |
|
| 2012 |
Man J, Qin F, Zhu L, Shi YC, Gu M, Liu Q, Wei C. Ordered structure and thermal property of acid-modified high-amylose rice starch. Food Chemistry. 134: 2242-8. PMID 23442680 DOI: 10.1016/J.Foodchem.2012.04.100 |
0.37 |
|
| 2012 |
Brewer LR, Cai L, Shi YC. Mechanism and enzymatic contribution to in vitro test method of digestion for maize starches differing in amylose content. Journal of Agricultural and Food Chemistry. 60: 4379-87. PMID 22480190 DOI: 10.1021/Jf300393M |
0.622 |
|
| 2012 |
Xu F, Shi YC, Wang D. Enhanced production of glucose and xylose with partial dissolution of corn stover in ionic liquid, 1-Ethyl-3-methylimidazolium acetate. Bioresource Technology. 114: 720-4. PMID 22464061 DOI: 10.1016/J.Biortech.2012.03.023 |
0.362 |
|
| 2012 |
Zhu L, Gu M, Meng X, Cheung SC, Yu H, Huang J, Sun Y, Shi Y, Liu Q. High-amylose rice improves indices of animal health in normal and diabetic rats. Plant Biotechnology Journal. 10: 353-62. PMID 22145600 DOI: 10.1111/J.1467-7652.2011.00667.X |
0.393 |
|
| 2012 |
Yan S, Wu X, Faubion J, Bean SR, Cai L, Shi YC, Sun XS, Wang D. Ethanol-production performance of ozone-treated tannin grain sorghum flour1 Cereal Chemistry. 89: 30-37. DOI: 10.1094/Cchem-06-11-0075 |
0.568 |
|
| 2012 |
Cai L, Bai Y, Shi Y. Study on melting and crystallization of short-linear chains from debranched waxy starches by in situ synchrotron wide-angle X-ray diffraction Journal of Cereal Science. 55: 373-379. DOI: 10.1016/J.Jcs.2012.01.013 |
0.568 |
|
| 2012 |
Zhu LJ, Dogan H, Gajula H, Gu MH, Liu QQ, Shi YC. Study of kernel structure of high-amylose and wild-type rice by X-ray microtomography and SEM Journal of Cereal Science. 55: 1-5. DOI: 10.1016/J.Jcs.2011.08.013 |
0.349 |
|
| 2012 |
Xu F, Shi Y, Wang D. Structural features and changes of lignocellulosic biomass during thermochemical pretreatments: A synchrotron X-ray scattering study on photoperiod-sensitive sorghum Carbohydrate Polymers. 88: 1149-1156. DOI: 10.1016/J.Carbpol.2012.01.041 |
0.327 |
|
| 2012 |
Qin F, Man J, Cai C, Xu B, Gu M, Zhu L, Shi Y, Liu Q, Wei C. Physicochemical properties of high-amylose rice starches during kernel development Carbohydrate Polymers. 88: 690-698. DOI: 10.1016/J.Carbpol.2012.01.013 |
0.397 |
|
| 2011 |
Xu F, Shi YC, Wu X, Theerarattananoon K, Staggenborg S, Wang D. Sulfuric acid pretreatment and enzymatic hydrolysis of photoperiod sensitive sorghum for ethanol production. Bioprocess and Biosystems Engineering. 34: 485-92. PMID 21153666 DOI: 10.1007/S00449-010-0492-9 |
0.349 |
|
| 2011 |
Garimella Purna SK, Miller RA, Seib PA, Graybosch RA, Shi YC. Volume, texture, and molecular mechanism behind the collapse of bread made with different levels of hard waxy wheat flours Journal of Cereal Science. 54: 37-43. DOI: 10.1016/J.Jcs.2011.02.008 |
0.732 |
|
| 2011 |
Xu F, Theerarattananoon K, Wu X, Pena L, Shi YC, Staggenborg S, Wang D. Process optimization for ethanol production from photoperiod-sensitive sorghum: Focus on cellulose conversion Industrial Crops and Products. 34: 1212-1218. DOI: 10.1016/J.Indcrop.2011.04.012 |
0.313 |
|
| 2011 |
Zhu L, Liu Q, Wilson JD, Gu M, Shi Y. Digestibility and physicochemical properties of rice (Oryza sativa L.) flours and starches differing in amylose content Carbohydrate Polymers. 86: 1751-1759. DOI: 10.1016/J.Carbpol.2011.07.017 |
0.46 |
|
| 2011 |
Bai Y, Shi Y. Structure and preparation of octenyl succinic esters of granular starch, microporous starch and soluble maltodextrin Carbohydrate Polymers. 83: 520-527. DOI: 10.1016/J.Carbpol.2010.08.012 |
0.321 |
|
| 2010 |
Wu X, Jampala B, Robbins A, Hays D, Yan S, Xu F, Rooney W, Peterson G, Shi YC, Wang D. Ethanol fermentation performance of grain sorghums (Sorghum bicolor) with modified endosperm matrices. Journal of Agricultural and Food Chemistry. 58: 9556-62. PMID 20715783 DOI: 10.1021/Jf101555D |
0.348 |
|
| 2010 |
Wetzel DL, Shi YC, Reffner JA. Synchrotron infrared confocal microspectroscopical detection of heterogeneity within chemically modified single starch granules. Applied Spectroscopy. 64: 282-5. PMID 20223062 DOI: 10.1366/000370210790918355 |
0.324 |
|
| 2010 |
Wetzel DL, Shi YC, Schmidt U. Confocal Raman and AFM imaging of individual granules of octenyl succinate modified and natural waxy maize starch Vibrational Spectroscopy. 53: 173-177. DOI: 10.1016/J.Vibspec.2010.03.011 |
0.304 |
|
| 2010 |
Zhu LJ, Shukri R, De Mesa-Stonestreet NJ, Alavi S, Dogan H, Shi YC. Mechanical and microstructural properties of soy protein - High amylose corn starch extrudates in relation to physiochemical changes of starch during extrusion Journal of Food Engineering. 100: 232-238. DOI: 10.1016/J.Jfoodeng.2010.04.004 |
0.74 |
|
| 2010 |
Zhu L, Liu Q, Sang Y, Gu M, Shi Y. Underlying reasons for waxy rice flours having different pasting properties Food Chemistry. 120: 94-100. DOI: 10.1016/J.Foodchem.2009.09.076 |
0.435 |
|
| 2010 |
Sang Y, Seib PA, Herrera AI, Prakash O, Shi Y. Effects of alkaline treatment on the structure of phosphorylated wheat starch and its digestibility Food Chemistry. 118: 323-327. DOI: 10.1016/J.Foodchem.2009.04.121 |
0.381 |
|
| 2010 |
Cai L, Shi Y, Rong L, Hsiao BS. Debranching and crystallization of waxy maize starch in relation to enzyme digestibility Carbohydrate Polymers. 81: 385-393. DOI: 10.1016/J.Carbpol.2010.02.036 |
0.584 |
|
| 2010 |
Cai L, Shi Y. Structure and digestibility of crystalline short-chain amylose from debranched waxy wheat, waxy maize, and waxy potato starches Carbohydrate Polymers. 79: 1117-1123. DOI: 10.1016/J.Carbpol.2009.10.057 |
0.615 |
|
| 2010 |
Song L, Sang Y, Cai L, Shi YC, Farrah SR, Baney RH. The effect of cooking on the antibacterial activity of the dialdehyde starch suspensions Starch/Staerke. 62: 458-466. DOI: 10.1002/Star.200900158 |
0.512 |
|
| 2009 |
Guan L, Seib PA, Graybosch RA, Bean S, Shi YC. Dough rheology and wet milling of hard waxy wheat flours. Journal of Agricultural and Food Chemistry. 57: 7030-8. PMID 19594158 DOI: 10.1021/Jf900438V |
0.459 |
|
| 2009 |
Bai Y, Shi YC, Wetzel DL. Fourier transform infrared (FT-IR) microspectroscopic census of single starch granules for octenyl succinate ester modification. Journal of Agricultural and Food Chemistry. 57: 6443-8. PMID 19552420 DOI: 10.1021/Jf900445W |
0.366 |
|
| 2009 |
de Mesa NJE, Alavi S, Singh N, Shi Y, Dogan H, Sang Y. Soy protein-fortified expanded extrudates: Baseline study using normal corn starch Journal of Food Engineering. 90: 262-270. DOI: 10.1016/J.Jfoodeng.2008.06.032 |
0.414 |
|
| 2009 |
Sang Y, Alavi S, Shi YC. Subzero glass transition of waxy maize starch studied by differential scanning calorimetry Starch/Staerke. 61: 687-695. DOI: 10.1002/Star.200900164 |
0.347 |
|
| 2008 |
Sang Y, Bean S, Seib PA, Pedersen J, Shi YC. Structure and functional properties of sorghum starches differing in amylose content. Journal of Agricultural and Food Chemistry. 56: 6680-5. PMID 18627168 DOI: 10.1021/Jf800577X |
0.486 |
|
| 2008 |
Wang D, Bean S, McLaren J, Seib P, Madl R, Tuinstra M, Shi Y, Lenz M, Wu X, Zhao R. Grain sorghum is a viable feedstock for ethanol production. Journal of Industrial Microbiology & Biotechnology. 35: 313-320. PMID 18214563 DOI: 10.1007/S10295-008-0313-1 |
0.323 |
|
| 2008 |
Shi YC. Two- and multi-step annealing of cereal starches in relation to gelatinization. Journal of Agricultural and Food Chemistry. 56: 1097-104. PMID 18205307 DOI: 10.1021/Jf072449I |
0.33 |
|
| 2006 |
Liu Y, Shi Y. Phase and State Transitions in Granular Starches Studied by Dynamic Differential Scanning Calorimetry Starch - StäRke. 58: 433-442. DOI: 10.1002/Star.200500448 |
0.315 |
|
| 2000 |
Schwall GP, Safford R, Westcott RJ, Jeffcoat R, Tayal A, Shi YC, Gidley MJ, Jobling SA. Production of very-high-amylose potato starch by inhibition of SBE A and B. Nature Biotechnology. 18: 551-4. PMID 10802625 DOI: 10.1038/75427 |
0.438 |
|
| 2000 |
Richardson PH, Jeffcoat R, Shi Y. High-Amylose Starches: From Biosynthesis to Their Use as Food Ingredients Mrs Bulletin. 25: 20-24. DOI: 10.1557/Mrs2000.249 |
0.32 |
|
| 1998 |
Shi Y, Capitani T, Trzasko P, Jeffcoat R. Molecular Structure of a Low-Amylopectin Starch and Other High-Amylose Maize Starches Journal of Cereal Science. 27: 289-299. DOI: 10.1006/Jcrs.1997.9998 |
0.422 |
|
| 1995 |
Shi Y, Seib PA. Fine structure of maize starches from four wx-containing genotypes of the W64A inbred line in relation to gelatinization and retrogradation Carbohydrate Polymers. 26: 141-147. DOI: 10.1016/0144-8617(94)00059-3 |
0.36 |
|
| 1991 |
Shi Y, Seib PA, Lu SPW. Leaching of amylose from wheat and corn starch Advances in Experimental Medicine and Biology. 302: 667-686. PMID 1746357 DOI: 10.1007/978-1-4899-0664-9_37 |
0.411 |
|
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