Kristin Whitney
Kristin Whitney
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Analysis of deoxynivalenol and deoxynivalenol-3-glucoside in wheat
S Simsek, K Burgess, KL Whitney, Y Gu, SY Qian
Food Control 26 (2), 287-292, 2012
Effect of hydrothermal treatment on physicochemical and digestibility properties of oat starch
M Ovando-Martínez, K Whitney, BL Reuhs, DC Doehlert, S Simsek
Food Research International 52 (1), 17-25, 2013
Effect of acetylation, oxidation and annealing on physicochemical properties of bean starch
S Simsek, M Ovando-Martínez, K Whitney, LA Bello-Pérez
Food Chemistry 134 (4), 1796-1803, 2012
Starch characteristics of bean (Phaseolus vulgaris L.) grown in different localities
M Ovando-Martínez, LA Bello-Pérez, K Whitney, P Osorio-Díaz, S Simsek
Carbohydrate polymers 85 (1), 54-64, 2011
Effect of the cooking on physicochemical and starch digestibility properties of two varieties of common bean (Phaseolus vulgaris L.) grown under different water regimes
M Ovando-Martínez, P Osorio-Díaz, K Whitney, LA Bello-Pérez, S Simsek
Food chemistry 129 (2), 358-365, 2011
Analysis of cereal starches by high-performance size exclusion chromatography
S Simsek, K Whitney, JB Ohm
Food Analytical Methods 6 (1), 181-190, 2013
Analysis of octenylsuccinate rice and tapioca starches: Distribution of octenylsuccinic anhydride groups in starch granules
K Whitney, BL Reuhs, MO Martinez, S Simsek
Food Chemistry 211, 608-615, 2016
Analysis of Deoxynivalenol and Deoxynivalenol-3-glucoside in Hard Red Spring Wheat Inoculated with Fusarium Graminearum
M Ovando-Martínez, B Ozsisli, J Anderson, K Whitney, JB Ohm, S Simsek
Toxins 5 (12), 2522-2532, 2013
Occurrence of deoxynivalenol and deoxynivalenol-3-glucoside in hard red spring wheat grown in the USA
S Simsek, M Ovando-Martínez, B Ozsisli, K Whitney, JB Ohm
Toxins 5 (12), 2656-2670, 2013
Physicochemical properties of octenyl succinic esters of cereal, tuber and root starches
M Ovando‐Martinez, K Whitney, B Ozsisli, S Simsek
Journal of Food Processing and Preservation 41 (1), e12872, 2017
Analysis of starch in food systems by high‐performance size exclusion chromatography
M Ovando‐Martínez, K Whitney, S Simsek
Journal of food science 78 (2), C192-C198, 2013
Potato flour as a functional ingredient in bread: evaluation of bread quality and starch characteristics
K Whitney, S Simsek
International Journal of Food Science & Technology 55 (12), 3639-3649, 2020
Refrigerated dough quality of hard red spring wheat: Effect of genotype and environment on dough syruping and arabinoxylan production
S Simsek, K Whitney, JB Ohm, M Mergoum
Cereal chemistry 88 (5), 445-450, 2011
Changes in structure and solubility of wheat arabinoxylan during the breadmaking process
Y Nishitsuji, K Whitney, K Nakamura, K Hayakawa, S Simsek
Food Hydrocolloids 109, 106129, 2020
Reduced gelatinization, hydrolysis, and digestibility in whole wheat bread in comparison to white bread
K Whitney, S Simsek
Cereal Chemistry 94 (6), 991-1000, 2017
Physicochemical and multi-scale structural alterations of pea starch induced by supercritical carbon dioxide+ ethanol extraction
S Vatansever, K Whitney, JB Ohm, S Simsek, C Hall
Food Chemistry 344, 128699, 2021
Refrigerated dough quality: Effect of environment and genotypes of hard red spring wheat
S Simsek, KL Whitney, JB Ohm, J Anderson, M Mergoum
Journal of food science 76 (1), S101-S107, 2011
The effect of spring wheat starch properties on flour tortilla quality
K Whitney, S Simsek, W Berzonsky, JAEBOM OHM, B Sorenson
Journal of Food Process Engineering 34 (3), 697-715, 2011
Addition of glucose oxidase for the improvement of refrigerated dough quality
K Whitney, JB Ohm, S Simsek
Cereal Chemistry 91 (6), 548-553, 2014
Flour, dough, and baking quality attributes of hard red spring wheat cultivars grown in North Dakota
S Simsek, K Whitney, M Mergoum, G Hareland, MC Tulbek
Cereals Foods world 52, A65, 2007
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