Audrey L. Girard - Concepedia

Author

Audrey L. Girard

Texas A&M University ORCID

Also Known As

Audrey Lea Girard, Audrey Girard, Audrey L. Girard, Audrey Lea Girard

Publications

813

Citations

H-Index

Concepts

All Affiliations

Texas A&M University University of Wisconsin–Madison Center for Grain and Animal Health Research

About

Audrey L. Girard is an author at Texas A&M University specializing in food chemistry, biochemistry, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	4	4	150
2	Public Health	2	2	193
3	Engineering	1	1	83
4	Health Sciences	1	1	57
5	Natural Sciences	1	1	113

Audrey L. Girard

Publications

660

Citations

H-Index

Page 1

	Year	Citations
Sorghum polyphenols and other bioactive components as functional and health promoting food ingredients Audrey L. Girard, Joseph M. Awika Journal of Cereal Science Food ChemistryNutritionFood FunctionFood Bioactive CompoundAgricultural Economics	2018	181
Interaction mechanisms of condensed tannins (proanthocyanidins) with wheat gluten proteins Audrey L. Girard, Scott R. Bean, Michael Tilley, Food Chemistry Wheat Gluten ProteinsBiochemistryTanninNatural SciencesMolecular Biology	2017	113
Effect of Condensed Tannin Profile on Wheat Flour Dough Rheology Audrey L. Girard, Elena Castell‐Perez, Scott R. Bean, Journal of Agricultural and Food Chemistry Food ChemistryEngineeringGrape Seed PaTanninSorghum Pa	2016	83
Effects of condensed vs hydrolysable tannins on gluten film strength and stability Audrey L. Girard, Tadesse Fikre Teferra, Joseph M. Awika Food Hydrocolloids Food ChemistryGluten Film StrengthTannin	2018	65
Interaction of Sorghum Tannins with Wheat Proteins and Effect on in Vitro Starch and Protein Digestibility in a Baked Product Matrix Kristen Lea Dunn, Liyi Yang, Audrey L. Girard, Journal of Agricultural and Food Chemistry Food ChemistryNutritionAgricultural ChemistryBiochemistryTannin	2015	62
Impact of pH and temperature on whey protein-proanthocyanidin interactions and foaming properties Nan Li, Audrey L. Girard Food Hydrocolloids Food ChemistryBiochemistryProtein FoldingWhey Protein-proanthocyanidin InteractionsFunctional Property	2022	57
Effects of plant polyphenols on lipid oxidation in pea and soy protein solutions Vanessa Soendjaja, Audrey L. Girard Food Chemistry Food ChemistryPlant PolyphenolsPolyphenolicsFood Bioactive CompoundBiochemistry	2023	33
Impact of condensed tannin interactions with grain proteins and non-starch polysaccharides on batter system properties Audrey L. Girard, Joseph M. Awika Food Chemistry Food ChemistryBatter System PropertiesBiochemistryTanninCondensed Tannin Interactions	2021	19
Moderate heat enhances gliadin-proanthocyanidin interactions Audrey L. Girard Food Chemistry MedicineModerate HeatPhysiologyPharmacologyNeurochemistry	2022	19
High protein and gliadin content improves tortilla quality of a weak gluten wheat Halef Dizlek, Audrey L. Girard, Joseph M. Awika LWT	2022	16

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