Modification of starch digestibility and phenolic bioaccessibility in phenolic-rich flours by physical treatments with ferulic acid followed by vacuum oven and freeze-drying von Fiecke, Chelsey, Kalambur, Sathya B., Bhaskar, Ajay, Ferruzzi, Mario G.

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Mechanism of off-color formation in potato chips fried in oil systems containing ascorbic acid as a stabilizer von Iglesias-Carres, Lisard, Racine, Kathryn C., Chadwick, Sydney, Nunn, Candace, Kalambur, Sathya B., Neilson, Andrew P., Ferruzzi, Mario G.

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Predicting moisture content during maize nixtamalization using machine learning with NIR spectroscopy von Burns, Michael J., Renk, Jonathan S., Eickholt, David P., Gilbert, Amanda M., Hattery, Travis J., Holmes, Mark, Anderson, Nickolas, Waters, Amanda J., Kalambur, Sathya, Flint-Garcia, Sherry A., Yandeau-Nelson, Marna D., Annor, George A., Hirsch, Candice N.

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An Overview of Starch-Based Plastic Blends from Reactive Extrusion von Kalambur, Sathya, Rizvi, Syed S. H.

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Starch-based nanocomposites by reactive extrusion processing von Kalambur, Sathya B, Rizvi, Syed SH

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P03-021-23 Starch Digestibility in Phenolic-Rich Flours Is Modified by Treatments That Foster Interactions With Ferulic Acid von Fiecke, Chelsey, Bhaskar, Ajay, Kalambur, Sathya, Ferruzzi, Mario

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Food‐Grade Maize Composition, Evaluation, and Genetics for Masa‐Based Products von Holmes, Mark, Renk, Jonathan S., Coaldrake, Peter, Kalambur, Sathya, Schmitz, Chuck, Anderson, Nickolas, Gusmini, Gabe, Annor, George, Hirsch, Candice N.

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Variability in changes of acrylamide precursors during nixtamalization for masa production von Renk, Jonathan S., Burns, Michael J., Gilbert, Amanda M., Anderson, Nickolas, Waters, Amanda J., Eickholt, David P., Kalambur, Sathya, Annor, George A., Hirsch, Candice N.

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Biodegradable and functionally superior starch-polyester nanocomposites from reactive extrusion von Kalambur, Sathya, Rizvi, Syed S. H.

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COATING TO REDUCE OIL UPTAKE IN FRIED SNACKS von KALAMBUR, Sathya B

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Rheological behavior of starch-polycaprolactone (PCL) nanocomposite melts synthesized by reactive extrusion von Kalambur, Sathya, Rizvi, Syed S.H.

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Starch-based nanocomposites by reactive extrusion processing von Kalambur, Sathya B, Rizvi, Syed S H

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Snack food chip von Adams, Michael, VanVlierbergen, David, Johnson, Timothy Allen, Champion, Alyssa, Kalambur, Sathya

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SNACK FOOD CHIP von JOHNSON, Timothy Allen, CHAMPION, Alyssa, VANVLIERBERGEN, David, KALAMBUR, Sathya, ADAMS, Michael

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SNACK FOOD CHIP von KALAMBUR, SATHYA, ADAMS, MICHAEL, JOHNSON, TIMOTHY ALLEN, CHAMPION, ALYSSA, VANVLIERBERGEN, DAVID

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SNACK FOOD CHIP von Adams, Michael, VanVlierbergen, David, Johnson, Timothy Allen, Champion, Alyssa, Kalambur, Sathya

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PRESERVATION OF NATIVE FRUIT AND/OR VEGETABLE COLORING IN COOKED FOOD PRODUCTS von STEIN, David, Philip, KALAMBUR, Sathya, BHASKAR, Ajay, Rajeshwar

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PRESERVATION OF NATIVE FRUIT AND/OR VEGETABLE COLORING IN COOKED FOOD PRODUCTS von STEIN, David, Philip, KALAMBUR, Sathya, BHASKAR, Ajay, Rajeshwar

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Preservation of native fruit and/or vegetable coloring in cooked food products von Bhaskar, Ajay Rajeshwar, Stein, David Philip, Kalambur, Sathya

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METHODS OF COATING SNACK FOOD PRODUCTS von MALVAIZ, Christina, BALLENGEE, Jason, JOHNSON, Timothy, KSHIRSAGAR, Harshal, XU, Joyce, KALAMBUR, Sathya, DONOVAN, Joseph

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