J. M. Faubion

High-temperature short-time extrusion cooking of wheat starch and flour. II. Effect of protein and lipid on extrudate properties.

J. M. Faubion, R.C. Hoseney · 1982 · 115 citations

Wheat Starch, Extrudate Properties, Food Engineering +4

Sorghum phenolic acids, their high performance liquid chromatography separation and their relation to fungal resistance

David H. Hahn, J. M. Faubion, L. W. Rooney · 1983 · 115 citations

Food Chemistry, Polyphenolics, Botany +12

The Beneficial Use of Cereal and Cereal Components in Probiotic Foods

Buddhi Lamsal, J. M. Faubion · Food Reviews International · 2009 · 102 citations

Nutrition, Agricultural Economics, Probiotics +16

Dynamic rheological properties of flour, gluten, and gluten-starch doughs. II. Effect of various processing and ingredient changes

P. C Dreese, J. M. Faubion, R.C. Hoseney · 1988 · 89 citations

Engineering, Various Processing, Gluten-starch Doughs +6

A Laboratory Procedure for the Preparation of Ogi, A Nigerian Fermented Food

J. O. Akingbala, L. W. Rooney, J. M. Faubion · Journal of Food Science · 1981 · 85 citations

Nutrition, Engineering, Botany +22