Ni Yao, Ph.D. - Publications
Affiliations: | 2004 | Pennsylvania State University, State College, PA, United States |
Area:
Food Science and Technology Agriculture, Agricultural ChemistryYear | Citation | Score | |||
---|---|---|---|---|---|
2010 | Yao N, Seetharaman K. Quality variations in flours used for pretzel manufacturing International Journal of Food Science and Technology. 45: 2052-2061. DOI: 10.1111/J.1365-2621.2010.02368.X | 0.618 | |||
2007 | Yao N, Floros JD, Seetharaman K. Optimisation of hard pretzel production International Journal of Food Science and Technology. 42: 269-280. DOI: 10.1111/J.1365-2621.2006.01197.X | 0.605 | |||
2006 | Yao N, Owusu-Apenten R, Zhu L, Seetharaman K. Effect of Alkali Dipping on Dough and Final Product Quality Journal of Food Science. 71: C209-C215. DOI: 10.1111/J.1365-2621.2006.TB15619.X | 0.589 | |||
2006 | Borras F, Seetharaman K, Yao N, Robutti JL, Percibaldi NM, Eyherabide GH. Relationship Between Popcorn Composition and Expansion Volume and Discrimination of Corn Types by Using Zein Properties Cereal Chemistry. 83: 86-92. DOI: 10.1094/Cc-83-0086 | 0.502 | |||
2005 | Yao N, Floros JD, Seetharaman K. Identification of important production variables affecting hard pretzel quality Journal of Food Quality. 28: 222-244. DOI: 10.1111/J.1745-4557.2005.00032.X | 0.631 | |||
2004 | Seetharaman K, Yao N, Rout MK. Role of water in pretzel dough development and final product quality Cereal Chemistry. 81: 336-340. DOI: 10.1094/Cchem.2004.81.3.336 | 0.587 | |||
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