Match tier
Confirmed
Presence
Current · Arkansas
Last published
2026
Sources
OpenAlex · ORCID
Refreshed
2026-10-08
A
Annegret Jannasch
Affiliation confirmed via AI analysis of OpenAlex, ORCID, and web sources.
Role not yet determined Is this you? Add your title
6 h-index
12 pubs
74 cited
Research Areas
Links
Biography and Research Information
OverviewAI-generated summary
Annegret Jannasch's research focuses on the composition and properties of food, particularly rice and sorghum. Her work investigates how processing methods, such as parboiling, and interactions between components like polyphenols and proteins affect the rheological and pasting characteristics of these grains. She has studied the simultaneous fortification of rice with essential vitamins like folic acid and beta-carotene, as well as the impact of soaking methods on mineral fortification. Jannasch has also examined how factors like bran pigmentation and kernel thickness influence the final properties of parboiled rice. Her research has involved collaborations with other University of Arkansas faculty members, including Ya‐Jane Wang, Sun‐Ok Lee, Rohana Liyanage, and Zeina Alraawi, contributing to a collective of 11 publications. Her scholarly output is reflected in an h-index of 6 and over 70 citations.
Metrics
- h-index: 6
- Publications: 12
- Citations: 74
Selected Publications
-
Comparison of pasting and rheological properties of rice flours and cross-linked waxy rice starches using the Rapid Visco Analyser and dynamic rheometer (2025)
-
Polyphenol-mediated covalent bonds on glutelin structural changes in rice with different bran colors (2024)
-
Elucidating the effect of polyphenol-protein interactions on rheological properties of purple waxy rice (2024)
-
Effects of bran pigmentation and parboiling on rheological properties of waxy rice in neutral and acidic environments (2023)
-
Simultaneous fortification of rice with folic acid and β-carotene or vitamin A by limited-water parboiling (2020)
-
Development of a limited-water soaking method on the fortification of rice with calcium and iron by parboiling (2020)
-
Impact of kernel thickness on parboiled rice properties (2020)
Collaboration Network
Top Collaborators
Ya‐Jane Wang
University of Arkansas at Fayetteville
7 shared publications
In database
- Development of a limited-water soaking method on the fortification of rice with calcium and iron by parboiling
- Elucidating the effect of polyphenol-protein interactions on rheological properties of purple waxy rice
- Comparison of pasting and rheological properties of rice flours and cross-linked waxy rice starches using the Rapid Visco Analyser and dynamic rheometer
- Simultaneous fortification of rice with folic acid and β-carotene or vitamin A by limited-water parboiling
- Effects of bran pigmentation and parboiling on rheological properties of waxy rice in neutral and acidic environments
Showing 5 of 7 shared publications
Sun‐Ok Lee
University of Arkansas at Fayetteville
3 shared publications
In database
- Simultaneous fortification of rice with folic acid and β-carotene or vitamin A by limited-water parboiling
- Effects of bran pigmentation and parboiling on rheological properties of waxy rice in neutral and acidic environments
- Polyphenol-mediated covalent bonds on glutelin structural changes in rice with different bran colors
Anna M. McClung
Dale Bumpers National Rice Research Center (US)
3 shared publications
- Elucidating the effect of polyphenol-protein interactions on rheological properties of purple waxy rice
- Effects of bran pigmentation and parboiling on rheological properties of waxy rice in neutral and acidic environments
- Polyphenol-mediated covalent bonds on glutelin structural changes in rice with different bran colors
Andy Mauromoustakos
University of Arkansas at Fayetteville
2 shared publications
In database
- Simultaneous fortification of rice with folic acid and β-carotene or vitamin A by limited-water parboiling
- Impact of kernel thickness on parboiled rice properties
Cindi Brownmiller
University of Arkansas at Fayetteville
2 shared publications
In database
- Simultaneous fortification of rice with folic acid and β-carotene or vitamin A by limited-water parboiling
- Effects of bran pigmentation and parboiling on rheological properties of waxy rice in neutral and acidic environments
Lucas Gomes de Carvalho
University of Arkansas at Fayetteville (US)
1 shared publication
- Impact of kernel thickness on parboiled rice properties
James Patindol
University of Arkansas at Fayetteville
1 shared publication
In database
- Impact of kernel thickness on parboiled rice properties
Suresh Thallapuranam
University of Arkansas at Fayetteville
1 shared publication
In database
- Elucidating the effect of polyphenol-protein interactions on rheological properties of purple waxy rice
Zeina Alraawi
University of Arkansas at Fayetteville
1 shared publication
In database
- Elucidating the effect of polyphenol-protein interactions on rheological properties of purple waxy rice
Rohana Liyanage
University of Arkansas at Fayetteville
1 shared publication
In database
- Polyphenol-mediated covalent bonds on glutelin structural changes in rice with different bran colors
Similar Researchers
Based on overlapping research topics
Ruslan Mehadi Galib
University of Arkansas at Fayetteville
Food composition and properties
Protein Structure and Dynamics
Rice Cultivation and Yield Improvement
Yu-Yun Wang
University of Arkansas at Fayetteville
Food composition and properties
Rice Cultivation and Yield Improvement
Phytochemicals and Antioxidant Activities
Ana Gonzalez
University of Arkansas at Fayetteville
Food composition and properties
Rice Cultivation and Yield Improvement
Diet and metabolism studies
Ronny Horax
University of Arkansas at Fayetteville
Food composition and properties
Protein Structure and Dynamics
Phytochemicals and Antioxidant Activities
Md Mahfuzur Rahman
University of Arkansas at Fayetteville
Food composition and properties
Protein Structure and Dynamics
Phytochemicals and Antioxidant Activities
Annegret Sonntag
University of Arkansas at Fayetteville
Food composition and properties
Phytochemicals and Antioxidant Activities
Diet and metabolism studies