Kristin Whitney - Concepedia

Author

Kristin Whitney

North Dakota State University ORCID

Also Known As

K.L. Whitney, KRISTIN WHITNEY, Kristin L Whitney, Kristin L. Whitney, Kristin Whitney

Publications

954

Citations

H-Index

Concepts

All Affiliations

North Dakota State University Purdue University West Lafayette Edward T. Schafer Agricultural Research Center Instituto Politécnico Nacional Kahramanmaraş Sütçü İmam University

About

Kristin Whitney is an author at North Dakota State University specializing in food chemistry, health sciences, and food processing.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	11	12	486
2	Engineering	6	6	312
3	Medicine	4	4	153
4	Public Health	1	1	15
5	Allergy	1	1	100

Kristin Whitney

Publications

908

Citations

H-Index

Page 1

	Year	Citations
Effect of hydrothermal treatment on physicochemical and digestibility properties of oat starch Maribel Ovando‐Martínez, Kristin Whitney, Bradley L. Reuhs, Food Research International Food ChemistryHealth SciencesOat StarchHydrothermal TreatmentDigestibility Properties	2013	120
Effect of acetylation, oxidation and annealing on physicochemical properties of bean starch Şenay Şimşek, Maribel Ovando‐Martínez, Kristin Whitney, Food Chemistry Food ChemistryAgricultural ChemistryChemical EngineeringEngineeringHealth Sciences	2012	111
Analysis of Deoxynivalenol and Deoxynivalenol-3-glucoside in wheat Şenay Şimşek, Kimberly Burgess, Kristin Whitney, Food Control AllergyGlycobiologyGrain QualityMedicineOxidative Stress	2012	100
Starch characteristics of bean (Phaseolus vulgaris L.) grown in different localities Maribel Ovando‐Martínez, Luís A. Bello‐Pérez, Kristin Whitney, Carbohydrate Polymers Crop ProductionStarch CharacteristicsEngineeringBotanyAgricultural Economics	2011	71
Effect of the cooking on physicochemical and starch digestibility properties of two varieties of common bean (Phaseolus vulgaris L.) grown under different water regimes Maribel Ovando‐Martínez, Perla Osorio‐Díaz, Kristin Whitney, Food Chemistry Food ChemistryFood AnalysisCommon BeanSustainable AgricultureAgricultural Economics	2011	71
Analysis of octenylsuccinate rice and tapioca starches: Distribution of octenylsuccinic anhydride groups in starch granules Kristin Whitney, Bradley L. Reuhs, Maribel Ovando‐Martínez, Food Chemistry Food ChemistryBotanyTapioca StarchesPolysaccharideStarch Granules	2016	65
Analysis of Cereal Starches by High-Performance Size Exclusion Chromatography Şenay Şimşek, Kristin Whitney, Jae‐Bom Ohm Food Analytical Methods Food ChemistryEngineeringFood AnalysisAgricultural EconomicsCereal Starches	2012	49
Analysis of Deoxynivalenol and Deoxynivalenol-3-glucoside in Hard Red Spring Wheat Inoculated with Fusarium Graminearum Maribel Ovando‐Martínez, Bahri Özsisli, James A. Anderson, Toxins	2013	45
Changes in structure and solubility of wheat arabinoxylan during the breadmaking process Yasuyuki Nishitsuji, Kristin Whitney, Kenji Nakamura, Food Hydrocolloids Food ChemistryBreadmaking ProcessWheat ArabinoxylanGrain QualityFood Structure	2020	41
Potato flour as a functional ingredient in bread: evaluation of bread quality and starch characteristics Kristin Whitney, Şenay Şimşek International Journal of Food Science & Technology Food ChemistryNutritionBread QualitySummary PotatoesStarch Characteristics	2020	33

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