Match tier
Listed
Presence
Current · Arkansas
Last published
2020
Sources
OpenAlex · ORCID
Refreshed
2026-10-03
W
Biomedical Subjects
Biography and Research Information
Metrics
- h-index: 2
- Publications: 3
- Citations: 54
Selected Publications
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Effects of germination conditions on enzyme activities and starch hydrolysis of long‐grain brown rice in relation to flour properties and bread qualities (2020)
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Effect of Germination Conditions and Mashing Temperature on the Amylolytic Enzyme Activity and Degree of Starch Saccharification of Brown Rice Cultivars During Syrup Production (2019)
Collaboration Network
Top Collaborators
Ya‐Jane Wang
University of Arkansas at Fayetteville
2 shared publications
In database
- Effects of germination conditions on enzyme activities and starch hydrolysis of long‐grain brown rice in relation to flour properties and bread qualities
- Effect of Germination Conditions and Mashing Temperature on the Amylolytic Enzyme Activity and Degree of Starch Saccharification of Brown Rice Cultivars During Syrup Production
Emily C L Wong
University of Arkansas at Fayetteville (US)
1 shared publication
- Effect of Germination Conditions and Mashing Temperature on the Amylolytic Enzyme Activity and Degree of Starch Saccharification of Brown Rice Cultivars During Syrup Production
Jia‐Rong Jinn
University of Arkansas at Fayetteville
1 shared publication
In database
- Effect of Germination Conditions and Mashing Temperature on the Amylolytic Enzyme Activity and Degree of Starch Saccharification of Brown Rice Cultivars During Syrup Production
Andy Mauromoustakos
University of Arkansas at Fayetteville
1 shared publication
In database
- Effect of Germination Conditions and Mashing Temperature on the Amylolytic Enzyme Activity and Degree of Starch Saccharification of Brown Rice Cultivars During Syrup Production
Han‐Seok Seo
University of Arkansas at Fayetteville
1 shared publication
In database
- Effects of germination conditions on enzyme activities and starch hydrolysis of long‐grain brown rice in relation to flour properties and bread qualities