Patricia Rayas‐Duarte

Author

Also Known As

P RAYASDUARTE, P. RAYAS DUARTE, P. RAYAS‐DUARTE, P. Rayas-Duarte, P. Rayas‐Duarte, PATRICIA RAYAS‐DUARTE, Patricia Rayas-Duarte, Patricia Rayas‐Duarte, Patricia. Rayas-Duarte

119

Publications

3.2K

Citations

H-Index

Concepts

All Affiliations

Oklahoma State University Jiangnan University State Key Laboratory of Food Science and Technology Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional National Center for Agricultural Utilization Research

About

Patricia Rayas‐Duarte is an author at Oklahoma State University specializing in food chemistry, health sciences, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	22	30	1.5K
2	Engineering	20	33	1.4K
3	Medicine	10	10	300
4	Natural Sciences	5	5	154
5	Arts	1	1	14

Patricia Rayas‐Duarte

Publications

2.8K

Citations

H-Index

Page 1

	Year	Citations
Quality of spaghetti containing buckwheat, amaranth, and lupin flours Patricia Rayas‐Duarte, C. M. Mock, L. D. Satterlee Food ChemistryNutritionLupin-containing SpaghettiFood CompositionFood Quality	1996	179
Spontaneous sourdough processing of Chinese Northern-style steamed breads and their volatile compounds Wei Huang, H ZHU, Patricia Rayas‐Duarte Food Chemistry Spontaneous Sourdough ProcessingVolatile CompoundsChinese Northern-style	2008	134
Effect of sourdough fermentation on the quality of Chinese Northern-style steamed breads Chao Wu, Ruoshi Liu, Weining Huang, Journal of Cereal Science Food FermentationSourdough FermentationChinese Northern-styleFood QualityHealth Sciences	2012	118
Freeze‐Thaw Stability of Amaranth Starch and the Effects of Salt and Sugars Laura Baker, Patricia Rayas‐Duarte Cereal Chemistry Food ChemistryEngineeringFreeze‐thaw StabilitySustainable AgricultureAgricultural Economics	1998	109
The effect of mixing and wheat protein/gluten on the gelatinization of wheat starch☆☆Names are necessary to report factually on available data; however, the USDA neither guarantee nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable. Abdellatif A. Mohamed, Patricia Rayas‐Duarte Food Chemistry Food ChemistryNutritionGluten-free NutritionWheat Starch☆☆namesEngineering	2003	104
Partial Characterization of Buckwheat (<i>Fagopyrum esculentum</i>) Starch June Qian, Patricia Rayas‐Duarte, L. A. Grant Cereal Chemistry EngineeringFood AnalysisFood BiophysicsPolysaccharideGrain Quality	1998	92
Effect of Drying Temperature on Physicochemical Properties of Starch Isolated from Pasta Peng Yue, Patricia Rayas‐Duarte, E. M. Elias Cereal Chemistry NutritionEngineeringFood AnalysisGrain QualityFood Chemistry	1999	91
Thermal properties of PCL/gluten bioblends characterized by TGA, DSC, SEM, and infrared‐PAS Abdellatif A. Mohamed, Victoria L. Finkenstadt, Sherald H. Gordon, Journal of Applied Polymer Science EngineeringFood AnalysisThermal ProcessingChemistryThermoplastic Composite	2008	89
The effect of black rice water extract on surface color, lipid oxidation, microbial growth, and antioxidant activity of beef patties during chilled storage Ronnachai Prommachart, Thiago Sakomoto Belem, Suthipong Uriyapongson, Meat Science Food ChemistrySurface ColorMicrobial GrowthFood AnalysisAgricultural Economics	2020	84
Effect of Extrusion Process Parameters on the Quality of Buckwheat Flour Mixes Patricia Rayas‐Duarte, Katarzyna Majewska, Curt Doetkott Cereal Chemistry Materials ScienceBuckwheat Flour MixesEngineeringMechanical PropertiesExtrusion Process Parameters	1998	82

Page 1