Rice Aroma and Flavor: A Literature Review von Champagne, E.T

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Nano-encapsulation of coenzyme Q10 using octenyl succinic anhydride modified starch von Cheuk, Sherwin Y., Shih, Frederick F., Champagne, Elaine T., Daigle, Kim W., Patindol, James A., Mattison, Christopher P., Boue, Stephen M.

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Reducing the allergenic capacity of peanut extracts and liquid peanut butter by phenolic compounds von Chung, Si-Yin, Champagne, Elaine T.

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The effects of roasting on the allergenic properties of peanut proteins von Maleki, Soheila J., Chung, Si-Yin, Champagne, Elaine T., Raufman, Jean-Pierre

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Analysis of 2-acetyl-1-pyrroline in rice by HSSE/GC/MS von Grimm, Casey C, Champagne, Elaine T, Lloyd, Steven W, Easson, Michael, Condon, Brian, McClung, Anna

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Important Sensory Properties Differentiating Premium Rice Varieties von Champagne, Elaine T., Bett-Garber, Karen L., Fitzgerald, Melissa A., Grimm, Casey C., Lea, Jeanne, Ohtsubo, Ken’ichi, Jongdee, Supanee, Xie, Lihong, Bassinello, Priscila Zaczuk, Resurreccion, Adoracion, Ahmad, Rauf, Habibi, Fatemah, Reinke, Russell

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Unraveling the Impact of Nitrogen Nutrition on Cooked Rice Flavor and Texture von Champagne, Elaine T, Bett-Garber, Karen L, Thomson, Jessica L, Fitzgerald, Melissa A

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Effect of Enzyme Concentration and Storage Temperature on the Formation of Slowly Digestible Starch from Cooked Debranched Rice Starch von Guraya, Harmeet S., James, Charles, Champagne, Elaine T.

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Influence of water-to-rice ratio on cooked rice flavor and texture von Bett-Garber, K.L, Champagne, E.T, Ingram, D.A, McClung, A.M

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Effects of Organic Fertility Management on Physicochemical Properties and Sensory Quality of Diverse Rice Cultivars von Champagne, Elaine T., Bett‐Garber, Karen L., Grimm, Casey C., McClung, Anna M.

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Effect of Cooling, and Freezing on the Digestibility of Debranched Rice Starch and Physical Properties of the Resulting Material von Guraya, Harmeet S, James, Charles, Champagne, Elaine T

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Functional and Digestive Characteristics of Extruded Rice Flour von Bryant, Rolfe J., Kadan, Ranjit S., Champagne, Elaine T., Vinyard, Bryan T., Boykin, Debbie

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Near-infrared spectroscopy for determination of protein and amylose in rice flour through use of derivatives von Sohn, Miryeong, Barton, Franklin E. II, McClung, Anna M, Champagne, Elaine T

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Effects of drain and harvest dates on rice sensory and physicochemical properties von Champagne, E.T, Bett-Garber, K.L, Thompson, J, Mutters, R, Grimm, C.C, McClung, A.M

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Ferulic acid enhances IgE binding to peanut allergens in Western blots von Chung, Si-Yin, Champagne, Elaine T.

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Nutritionally Important Starch Fractions of Rice Cultivars Grown in Southern United States von Patindol, James A, Guraya, Harmeet S, Champagne, Elaine T, McClung, Anna M

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The major peanut allergen, Ara h 2, functions as a trypsin inhibitor, and roasting enhances this function von Maleki, Soheila J., Viquez, Olga, Jacks, Thomas, Dodo, Hortense, Champagne, Elaine T., Chung, Si-Yin, Landry, Samuel J.

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Effects of Phytic Acid on Peanut Allergens and Allergenic Properties of Extracts von Chung, Si-Yin, Champagne, Elaine T

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Categorizing Rice Cultivars Based on Cluster Analysis of Amylose Content, Protein Content and Sensory Attributes von Bett‐Garber, Karen L., Champagne, Elaine T., McClung, Anna M., Moldenhauer, Karen A., Linscombe, Steve D., McKenzie, Kent S.

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Relating raw rice colour and composition to cooked rice colour von Bett-Garber, Karen L, Champagne, Elaine T, Thomson, Jessica L, Lea, Jeanne

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