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Pamela J. White - Publications

Affiliations: 
Food Science and Human Nutrition Iowa State University, Ames, IA, United States 
Area:
Agricultural Chemistry, Food Science and Technology Agriculture
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57 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2013 Kim HJ, White PJ. Impact of the molecular weight, viscosity, and solubility of β-glucan on in vitro oat starch digestibility. Journal of Agricultural and Food Chemistry. 61: 3270-7. PMID 23469761 DOI: 10.1021/Jf305348J  0.321
2012 Kim HJ, White PJ. Interactional effects of β-glucan, starch, and protein in heated oat slurries on viscosity and in vitro bile acid binding. Journal of Agricultural and Food Chemistry. 60: 6217-22. PMID 22620860 DOI: 10.1021/Jf300786F  0.303
2012 Kim HJ, White PJ. In vitro digestion rate and estimated glycemic index of oat flours from typical and high β-glucan oat lines. Journal of Agricultural and Food Chemistry. 60: 5237-42. PMID 22563763 DOI: 10.1021/Jf300429U  0.333
2012 Rezaei K, Beta T, Bern CJ, White PJ. Characterization of free and bound lipids among four corn genotypes as affected by drying and storage temperatures Jaocs, Journal of the American Oil Chemists' Society. 89: 1201-1210. DOI: 10.1007/S11746-012-2011-4  0.344
2011 Yao N, White PJ, Alavi S. Impact of β-glucan and other oat flour components on physico-chemical and sensory properties of extruded oat cereals International Journal of Food Science and Technology. 46: 651-660. DOI: 10.1111/J.1365-2621.2010.02535.X  0.302
2011 Sayar S, Jannink JL, White PJ. Textural and bile acid-binding properties of muffins impacted by oat β-glucan with different molecular weights Cereal Chemistry. 88: 564-569. DOI: 10.1094/Cchem-02-11-0014  0.312
2011 Gerde JA, Hammond EG, White PJ. Influence of Polydimethylsiloxane on the Formation of 4-Hydroxynonenal in Soybean Oil at Frying Temperature Journal of the American Oil Chemists' Society. 88: 1503-1510. DOI: 10.1007/S11746-011-1811-2  0.781
2011 Gerde JA, Hammond EG, White PJ. Influence of Polydimethylsiloxane on the Degradation of Soybean Oil at Frying Temperature Journal of the American Oil Chemists' Society. 88: 1573-1579. DOI: 10.1007/S11746-011-1810-3  0.766
2011 Gerde JA, Hammond EG, White PJ. Influence of Polydimethylsiloxane on the Oxygen Concentration of Oils at Various Temperatures Journal of the American Oil Chemists' Society. 88: 925-929. DOI: 10.1007/S11746-011-1762-7  0.769
2010 Hyun JK, White PJ. In vitro bile-acid binding and fermentation of high, medium, and low molecular weight β-glucan Journal of Agricultural and Food Chemistry. 58: 628-634. PMID 20020684 DOI: 10.1021/Jf902508T  0.312
2009 Kim HJ, White PJ. In vitro fermentation of oat flours from typical and high beta-glucan oat lines. Journal of Agricultural and Food Chemistry. 57: 7529-36. PMID 19572543 DOI: 10.1021/Jf900788C  0.312
2007 Li W, Wei CV, White PJ, Beta T. High-amylose corn exhibits better antioxidant activity than typical and waxy genotypes. Journal of Agricultural and Food Chemistry. 55: 291-8. PMID 17227056 DOI: 10.1021/Jf0622432  0.361
2007 Gerde JA, Hardy CL, Hurburgh CR, White PJ. Rapid determination of degradation in frying oils with near-infrared spectroscopy Jaocs, Journal of the American Oil Chemists' Society. 84: 519-522. DOI: 10.1007/S11746-007-1068-Y  0.789
2007 Gerde J, Hardy C, Fehr W, White PJ. Frying Performance of No- trans , Low-Linolenic Acid Soybean Oils Journal of the American Oil Chemists' Society. 84: 557-563. DOI: 10.1007/S11746-007-1066-0  0.784
2007 Onal-Ulusoy B, White P, Hammond E. Effects of Linalyl Oleate on Soybean Oil Flavor and Quality in a Frying Application Journal of the American Oil Chemists' Society. 84: 157-163. DOI: 10.1007/S11746-006-1019-Z  0.553
2007 White PJ, Pollak LM, Duvick SA. Improving the fatty acid composition of corn oil by using germplasm introgression Lipid Technology. 19: 35-38. DOI: 10.1002/Lite.200600009  0.537
2006 Yao N, Jannink JL, Alavi S, White PJ. Physical and sensory characteristics of extruded products made from two oat lines with different β-glucan concentrations Cereal Chemistry. 83: 692-699. DOI: 10.1094/Cc-83-0692  0.306
2006 Onal-Ulusoy B, Hammond E, White P. Effect of some terpenyl oleates on soybean oil oxidation at 180°C Journal of the American Oil Chemists' Society. 83: 1027-1032. DOI: 10.1007/S11746-006-5158-Z  0.559
2005 Tziotis A, Seetharaman K, Klucinec JD, Keeling P, White PJ. Functional properties of starch from normal and mutant corn genotypes Carbohydrate Polymers. 61: 238-247. DOI: 10.1016/J.Carbpol.2005.04.003  0.31
2005 Onal-Ulusoy B, Hammond E, White P. Linalyl oleate as a frying oil autoxidation inhibitor Journal of the American Oil Chemists' Society. 82: 433-438. DOI: 10.1007/S11746-005-1089-Y  0.523
2004 Su C, White P. Flavor stability and quality of high-oleate and regular soybean oil blends during frying Journal of the American Oil Chemists' Society. 81: 853-859. DOI: 10.1007/S11746-004-0991-7  0.624
2004 Su C, White P. Frying stability of high‐oleate and regular soybean oil blends Journal of the American Oil Chemists' Society. 81: 783-788. DOI: 10.1007/S11746-004-0978-4  0.663
2003 Vidal-Quintanar RL, Love MH, Love JA, White PJ, Johnson LA. Lipid‐Autoxidation‐Limited Shelf‐Life Of Nixtamalized Instant Corn Masa Journal of Food Lipids. 10: 153-163. DOI: 10.1111/J.1745-4522.2003.Tb00012.X  0.333
2003 Colleoni-Sirghie M, Kovalenko IV, Briggs JL, Fulton B, White PJ. Rheological and molecular properties of water soluble (1,3) (1,4)-β-D-glucans from high-β-glucan and traditional oat lines Carbohydrate Polymers. 52: 439-447. DOI: 10.1016/S0144-8617(03)00003-1  0.306
2003 Su C, Gupta M, White P. Multivariate sensory characteristics of low and ultra-low linolenic soybean oils displayed as faces. Journal of the American Oil Chemists' Society. 80: 1231-1235. DOI: 10.1007/S11746-003-0847-1  0.676
2003 Crowe TD, White PJ. Oxidative stability of walnut oils extracted with supercritical carbon dioxide Journal of the American Oil Chemists' Society. 80: 575-578. DOI: 10.1007/S11746-003-0740-Y  0.78
2003 Crowe TD, White PJ. Oxidation, flavor, and texture of walnuts reduced in fat content by supercritical carbon dioxide Journal of the American Oil Chemists' Society. 80: 569-574. DOI: 10.1007/S11746-003-0739-4  0.711
2003 Su C, Gupta M, White P. Oxidative and flavor stabilities of soybean oils with low-and ultra-low-linolenic acid composition Journal of the American Oil Chemists' Society. 80: 171-176. DOI: 10.1007/S11746-003-0672-6  0.666
2002 Cervantes-Martinez CT, Frey KJ, White PJ, Wesenberg DM, Holland JB. Correlated responses to selection for greater β-glucan content in two oat populations Crop Science. 42: 730-738. DOI: 10.2135/Cropsci2002.7300  0.337
2002 Crowe TD, Crowe TW, Johnson LA, White PJ. Impact of Extraction Method on Yield of Lipid Oxidation Products from Oxidized and Unoxidized Walnuts Journal of the American Oil Chemists' Society. 79: 453-456. DOI: 10.1007/S11746-002-0505-7  0.712
2001 Crowe TD, White PJ. Adaptation of the AOCS Official Method for Measuring Hydroperoxides from Small-Scale Oil Samples Journal of the American Oil Chemists' Society. 78: 1267-1269. DOI: 10.1007/S11745-001-0424-7  0.747
1999 Kok LL, Fehr WR, Hammond EG, White PJ. Trans-free margarine from highly saturated soybean oil Journal of the American Oil Chemists' Society. 76: 1175-1181. DOI: 10.1007/S11746-999-0092-5  0.465
1998 King JM, Svendsen LK, Fehr WR, Narvel JM, White PJ. Oxidative and flavor stability of oil from lipoxygenase-free soybeans Journal of the American Oil Chemists' Society. 75: 1121-1126. DOI: 10.1007/S11746-998-0300-8  0.611
1998 Kao J, Hammond EG, White PJ. Volatile Compounds Produced During Deodorization of Soybean Oil and Their Flavor Significance Journal of the American Oil Chemists' Society. 75: 1103-1107. DOI: 10.1007/S11746-998-0297-Z  0.554
1998 Kao J, Wu X, Hammond EG, White PJ. The impact of furanoid fatty acids and 3-methylnonane-2,4-dione on the flavor of oxidized soybean oil Journal of the American Oil Chemists' Society. 75: 831-835. DOI: 10.1007/S11746-998-0233-2  0.573
1998 Rukunudin IH, White PJ, Bern CJ, Bailey TB. A modified method for determining free fatty acids from small soybean oil sample sizes Jaocs, Journal of the American Oil Chemists' Society. 75: 563-568. DOI: 10.1007/S11746-998-0066-Z  0.55
1997 Yamin FF, Svendsen L, White PJ. Thermal properties of corn starch extraction intermediates by differential scanning calorimetry Cereal Chemistry. 74: 407-411. DOI: 10.1094/Cchem.1997.74.4.407  0.336
1997 Xing Y, White PJ. Identification and function of antioxidants from oat groats and hulls Journal of the American Oil Chemists' Society. 74: 303-307. DOI: 10.1007/S11746-997-0141-X  0.477
1997 Shen N, Fehr W, Johnson L, White P. Oxidative stabilities of soybean oils with elevated palmitate and reduced linolenate contents Journal of the American Oil Chemists' Society. 74: 299-302. DOI: 10.1007/S11746-997-0140-Y  0.602
1997 Wu X, Hammond EG, White PJ, Fehr W. Analysis of furanoid esters in soybean oil and the effect of variety and environment on furanoid ester content Journal of the American Oil Chemists' Society. 74: 1099-1103. DOI: 10.1007/S11746-997-0031-2  0.547
1996 Shen N, Fehr W, Johnson L, White P. Oxidative stabilities of soybean oils that lack lipoxygenases Journal of the American Oil Chemists' Society. 73: 1327-1336. DOI: 10.1007/Bf02525464  0.605
1995 Dunlap FG, White PJ, Pollak LM. Fatty Acid Composition of Oil from Exotic Corn Breeding Materials Journal of the American Oil Chemists' Society. 72: 989-993. DOI: 10.1007/Bf02660710  0.431
1995 Lee I, Fatemi SH, Hammond EG, White PJ. Quantitation of flavor volatiles in oxidized soybean oil by dynamic headspace analysis Journal of the American Oil Chemists' Society. 72: 539-546. DOI: 10.1007/Bf02638854  0.547
1994 Tian LL, White PJ. Antipolymerization activity of oat extract in soybean and cottonseed oils under frying conditions Journal of the American Oil Chemists' Society. 71: 1087-1094. DOI: 10.1007/Bf02675901  0.605
1994 Tian LL, White PJ. Antioxidant activity of oat extract in soybean and cottonseed oils Journal of the American Oil Chemists' Society. 71: 1079-1086. DOI: 10.1007/Bf02675900  0.559
1992 Liu H, White PJ. High‐temperature stability of soybean oils with altered fatty acid compositions Journal of the American Oil Chemists' Society. 69: 533-537. DOI: 10.1007/Bf02636104  0.563
1992 Liu H, White PJ. Oxidative stability of soybean oils with altered fatty acid compositions Journal of the American Oil Chemists' Society. 69: 528-532. DOI: 10.1007/Bf02636103  0.549
1991 Duve KJ, White PJ. Extraction and identification of antioxidants in oats Journal of the American Oil Chemists' Society. 68: 365-370. DOI: 10.1007/Bf02663751  0.515
1991 Yan PS, White PJ. Linalyl acetate and methyl silicone effects on cholesterol and triglyceride oxidation in heated lard Journal of the American Oil Chemists' Society. 68: 763-768. DOI: 10.1007/Bf02662168  0.311
1988 Marcy JA, Kraft AA, Hotchkiss DK, Molins RA, Olson DG, Walker HW, White PJ. Effect of Acid and Neutral Pyrophosphates on the Natural Bacterial Flora of a Cooked Meat System Journal of Food Science. 53: 28-30. DOI: 10.1111/J.1365-2621.1988.Tb10169.X  0.304
1988 Marcy JA, Kraft AA, Hotchkiss DK, Molins RA, Olson DG, Walker HW, White PJ. Effect of Acid and Alkaline Pyrophosphate Blends on the Natural Flora of a Cooked Meat System Journal of Food Science. 53: 25-27. DOI: 10.1111/J.1365-2621.1988.Tb10168.X  0.305
1988 White PJ, Miller LA. Oxidative stabilities of low-linolenate, high-stearate and common soybean oils Journal of the American Oil Chemists Society. 65: 1334-1338. DOI: 10.1007/Bf02542417  0.579
1988 Miller LA, White PJ. Quantification of carbonyl compounds in oxidized low-linolenate, high-stearate and common soybean oils Journal of the American Oil Chemists Society. 65: 1328-1333. DOI: 10.1007/Bf02542416  0.557
1988 Miller LA, White PJ. High-temperature stabilities of low-linolenate, high-stearate and common soybean oils Journal of the American Oil Chemists Society. 65: 1324-1327. DOI: 10.1007/Bf02542415  0.548
1986 White PJ, Armstrong LS. Effect of selected oat sterols on the deterioration of heated soybean oil Journal of the American Oil Chemists' Society. 63: 525-529. DOI: 10.1007/Bf02645743  0.565
1986 White PJ, Wang Y. A high performance size-exclusion chromatographic method for evaluating heated oils Journal of the American Oil Chemists' Society. 63: 914-920. DOI: 10.1007/Bf02540927  0.463
1983 White PJ, Hammond EG. Quantification of carbonyl compounds in oxidized fats as trichlorophenylhydrazones Journal of the American Oil Chemists' Society. 60: 1769-1773. DOI: 10.1007/Bf02680352  0.439
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