Publications by authors named "Sharon Hooper"

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Protein content and flour viscosity predict pasta quality in pinto bean germplasm.
Sharon Hooper, Hannah Peplinski, Anna P Akariza, Sydney Burtovoy, Hannah Jeffery

J Sci Food Agric· December 2025

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Whole White Beans and White Bean Pasta Exhibit High Iron Bioavailability Relative to Whole Black Beans and Black Bean Pasta: Studies in Caco-2 Cells and Poultry.
Raymond P Glahn, Jason Wiesinger, Sharon Hooper, Kevin Howe, Karen Cichy

J Nutr· November 2025

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Effect of Processing, Cultivar, and Crop Year on Volatile Composition in Pulses and Pulse Flours Analyzed by Headspace Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry.
Kaveri Ponskhe, Aubrey DuBois, Randolph Beaudry, Sharon Hooper, Karen Cichy

J Food Sci· October 2025

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Evaluating the Impact of Cultivar and Processing on Pulse Off-Flavor Through Descriptive Analysis, GC-MS, and E-Nose.
Kaveri Ponskhe, Aubrey DuBois, Lili Towa, Sharon Hooper, Karen Cichy

J Food Sci· October 2025

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Black Bean Pasta Meals with Varying Protein Concentrations Reduce Postprandial Glycemia and Insulinemia Similarly Compared to White Bread Control in Adults.
Donna M Winham, Sharon V Thompson, Michelle M Heer, Elizabeth D Davitt, Sharon D Hooper

Foods· June 2022

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Elucidation of the low resistant starch phenotype in Phaseolus vulgaris exhibited in the yellow bean Cebo Cela.
Sharon D Hooper, Amber Bassett, Rie Sadohara, Karen A Cichy

J Food Sci· September 2021

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Genetic variability of cooking time in dry beans (Phaseolus vulgaris L.) related to seed coat thickness and the cotyledon cell wall.
Amber Bassett, Sharon Hooper, Karen Cichy

Food Res Int· March 2021

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Single Varietal Dry Bean (Phaseolus vulgaris L.) Pastas: Nutritional Profile and Consumer Acceptability.
Sharon D Hooper, Raymond P Glahn, Karen A Cichy

Plant Foods Hum Nutr· September 2019

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