James Pan

Polishing and parboiling effect on the nutritional and technological properties of pigmented rice

Flávia Fernandes Paiva, Nathan Levien Vanier, José De J. Berrios et al. · Food Chemistry · 2015 · 177 citations

Technological Properties, Crop Enhancement, Pigmented Rice +9

Physicochemical and nutritional properties of pigmented rice subjected to different degrees of milling

Flávia Fernandes Paiva, Nathan Levien Vanier, José De J. Berrios et al. · Journal of Food Composition and Analysis · 2014 · 92 citations

Food Chemistry, Pigmented Rice, Different Degrees +10

Gluten‐free spaghetti made with chickpea, unripe plantain and maize flours: functional and chemical properties and starch digestibility

Pamela C. Flores‐Silva, José De J. Berrios, James Pan et al. · International Journal of Food Science & Technology · 2014 · 75 citations

Food Chemistry, Nutrition, Food Composition +11

Development and Characterization of Spaghetti with High Resistant Starch Content Supplemented with Banana Starch

Rocio Guadalupe Hernández-Nava, José De J. Berrios, James Pan et al. · Food Science and Technology International · 2009 · 63 citations

Food Chemistry, Nutrition, Food Composition +13

SODIUM BICARBONATE AND THE MICROSTRUCTURE, EXPANSION AND COLOR OF EXTRUDED BLACK BEANS

José De J. Berrios, Delilah F. Wood, Linda C. Whitehand et al. · Journal of Food Processing and Preservation · 2005 · 61 citations

Materials Science, Food Chemistry, Biomanufacturing +14