C. F. Klopfenstein - Concepedia

Author

C. F. Klopfenstein

Also Known As

C F Klopfenstein, C Klopfenstein, C. F. Klopfenstein, C. Klopfenstein, C.F. KLOPFENSTEIN, C.F. Klopfenstein, Carol F Klopfenstein, Carol F. Klopfenstein, Carol Klopfenstein, Klopfenstein, C. F.

Publications

905

Citations

H-Index

Concepts

All Affiliations

Kansas State University Central Food Technological Research Institute

About

C. F. Klopfenstein is an author at Kansas State University specializing in nutrition, public health, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Public Health	9	9	364
2	Engineering	6	6	203
3	Health Sciences	6	6	337
4	Medicine	4	4	120
5	Education	1	1	50

C. F. Klopfenstein

Publications

836

Citations

H-Index

Page 1

	Year	Citations
Effects of twin-screw extrusion on the physical properties of dietary fiber and other components of whole wheat and wheat bran and on the baking quality of the wheat bran W.-M Wang, C. F. Klopfenstein, J. G. Ponte Europe PMC (PubMed Central) NutritionDietary FiberHealth SciencesGrain StorageFood Engineering	1993	114
The role of cereal beta-glucans in nutrition and health C. F. Klopfenstein Cereal Foods World NutritionCereal Beta-glucansAllergyDietary Fibre	1988	84
Effects of gamma irradiation on mycotoxin disappearance and amino acid contents of corn, wheat, and soybeans with different moisture contents H. Hooshmand, C. F. Klopfenstein Plant Foods for Human Nutrition Agricultural ChemistryBiochemistryAmino Acid ContentsMycotoxin FormationCrop Protection	1995	80
Use of carbohydrate-based fat substitutes and emulsifying agents in reduced-fat shortbread cookies. Chavesta Sanchez, C. F. Klopfenstein, C. E. Walker Food ChemistryNutritionObesityBody CompositionFood Composition	1995	68
Nutrient composition, amino acid and vitamin contents of malted sorghum, pearl millet, finger millet and their rootlets N. G. Malleshi, C. F. Klopfenstein International Journal of Food Sciences and Nutrition NutritionEngineeringFood AnalysisNutritive ValueAgricultural Economics	1998	62
Antitumor Activity of Wheats With High Orthophenolic Content Kelly Drankhan, John Carter, Ron Madl, Nutrition and Cancer	2003	54
Comparison of the cholesterol-lowering properties of whole barley, oat bran, and wheat red dog in chicks and rats Rosemary K. Newman, C. F. Klopfenstein, C. W. Newman, Food ChemistryNutritionAnimal PhysiologyWheat Red DogLipid Nutrition	1992	50
Effect of twin-screw extrusion on the nutritional quality of wheat, barley, and oats W.-M Wang, C. F. Klopfenstein Europe PMC (PubMed Central) NutritionEngineeringNutritional QualityNutritive ValueAgricultural Economics	1993	40
Protective effects of cruciferous seed meals and hulls against colon cancer in mice Joyce E. Barrett, C. F. Klopfenstein, H. W. Leipold Cancer Letters NutritionFood FunctionMedicineGastroenterologyColorectal Cancer	1998	37
Physical and Chemical Attributes and Consumer Acceptance of Sugar‐Snap Cookies Containing Naturally Occurring Antioxidants D. K. Hix, C. F. Klopfenstein, C. E. Walker Cereal Chemistry Food ChemistryNutritionFood Bioactive CompoundMedicineFood Analysis	1997	33

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