Publications by authors named "Kim Daigle"

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Rice Flour and Bran Enriched with Blueberry Polyphenols Increases Storage Stability and Decreases Arsenic Content in Bran.
Stephen M Boue, Kim Daigle, John C Beaulieu, Mark Heiman

Foods· July 2019

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Effect of Par Frying on Composition and Texture of Breaded and Battered Catfish.
Peter J Bechtel, John M Bland, Kristin Woods, Jeanne M Lea, Suzanne S Brashear, Kim W Daigle

Foods· March 2018

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Antidiabetic Potential of Purple and Red Rice (Oryza sativa L.) Bran Extracts.
Stephen M Boue, Kim W Daigle, Ming-Hsuan Chen, Heping Cao, Mark L Heiman

J Agric Food Chem· July 2016

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Nano-encapsulation of coenzyme Q10 using octenyl succinic anhydride modified starch.
Sherwin Y Cheuk, Frederick F Shih, Elaine T Champagne, Kim W Daigle, James A Patindol

Food Chem· May 2015

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Postharvest accumulation of resveratrol and piceatannol in sugarcane with enhanced antioxidant activity.
Stephen M Boue, Betty Y Shih, Matthew E Burow, Gillian Eggleston, Sarah Lingle, Kim Daigle

J Agric Food Chem· September 2013

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Effects of beer-battering on the frying properties of rice and wheat batters and their coated foods.
Fred Shih, Karen Bett-Garber, Elaine Champagne, Kim Daigle, Jeanne Lea

J Sci Food Agric· October 2010

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Gelatinization and pasting properties of rice starch modified with 2-octen-1-ylsuccinic anhydride.
Fred F Shih, Kim W Daigle

Nahrung· February 2003

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