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Curtis L. Weller

Affiliations: 
The University of Nebraska - Lincoln, Lincoln, NE 
Area:
Agricultural Engineering, Food Science and Technology Agriculture
Website:
https://bse.unl.edu/faculty/curtis-l-weller
Google:
"Curtis Lee Weller" OR "Curtis L. Weller"
Bio:

https://hdl.handle.net/2142/70961
https://www.proquest.com/openview/694fae000c6014010106f7014581353c/1

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Parents

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Marvin 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

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Dejing 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

Collaborators

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BETA: Related publications

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
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