George A. Annor

food science and nutrition

H指数:21

被引数:2,188

个人简介

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教育背景

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工作经历

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荣誉奖项

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Low Moisture Extrusion of Intermediate Wheatgrass-Pea Starch Blends: Production and Characterization of Ready-to-Eat Extruded Snacks

低水分挤出中间小麦草-豌豆淀粉混合物：即食挤出零食的生产与表征

Food and Bioprocess Technology

IF5.8

2026-04-150

OAAI

Development and adoption of Kernza—A perennial grain crop for sustainable agriculture

plants, people, planet

IF0

2026-01-270

OAAI

Effect of Nitrogen Treatment on the Physico-Chemical and Functional Properties Intermediate Wheatgrass (Thinopyrum intermedium) Grown in Different Locations

氮处理对生长在不同地点的中间冰草（Thinopyrum intermedium）的物理化学和功能性质的影响

CEREAL CHEMISTRY

IF2.5

2025-11-010

OAAI

Impact of germination time and temperature on starch viscosity properties and chemical composition of intermediate wheatgrass (Thinopyrum intermedium)

JOURNAL OF CEREAL SCIENCE

IF3.7

2025-03-010

PRE

Improving the Nutritional Profile of Intermediate Wheatgrass by Solid-State Fermentation with Aspergillus oryzae Strains

通过固态发酵法使用Aspergillus oryzae菌株改善中间小麦草的营养成分构成

FOODS

IF5.1

2025-01-251

On the Architecture of Starch Granules Revealed by Iodine Binding and Lintnerization. Part 2: Molecular Structure of Lintnerized Starches

BIOPOLYMERS

IF3.2

2024-10-150

Unraveling the Impacts of Germination on the Volatile and Fatty Acid Profile of Intermediate Wheatgrass (Thinopyrum intermedium) Seeds

解开发芽对中间小麦草 (Thinopyrum intermedium) 种子的挥发性和脂肪酸谱的影响

MOLECULES

IF4.6

2024-09-091

OAAI

On the architecture of starch granules revealed by iodine vapor binding and lintnerization. Part 1: Microscopic examinations

BIOPOLYMERS

IF3.2

2024-07-021

PRE

Steam explosion technology as a tool to alter the physicochemical properties of intermediate wheatgrass (Thinopyrum intermedium) bran

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2024-05-010

OAAI

Machine learning approach in predicting GlutoPeak test parameters from image data with AutoML and transfer learning

HELIYON

IF3.6

2023-10-011

OAAI

Stability of starch-proanthocyanidin complexes to in-vitro amylase digestion after hydrothermal processing

水热处理后淀粉-原花青素复合物对体外淀粉酶消化的稳定性

FOOD CHEMISTRY

IF9.8

2023-09-016

Impact of sourdough fermentation on FODMAPs and amylase-trypsin inhibitor levels in wheat dough

酸面团发酵对小麦面团中FODMAPs和淀粉酶-胰蛋白酶抑制剂水平的影响

JOURNAL OF CEREAL SCIENCE

IF3.7

2022-11-0114

OAAI

Optimizing the extrusion conditions for the production of expanded intermediate wheatgrass (Thinopyrum intermedium) products

优化生产膨化中间麦草 (Thinopyrum intermedium) 产品的挤压条件

JOURNAL OF FOOD SCIENCE

IF3.4

2022-07-0410

Variability in changes of acrylamide precursors during nixtamalization for masa production

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-05-011

OAAI

Impact of plasma reactive species on the structure and functionality of pea protein isolate

血浆活性物质对豌豆分离蛋白结构和功能的影响

FOOD CHEMISTRY

IF9.8

2022-03-0150

PRE

Structural characterization and enzymatic hydrolysis of radio frequency cold plasma treated starches

JOURNAL OF FOOD SCIENCE

IF3.4

2022-01-2311

PRE

Temperature of plasma-activated water and its effect on the thermal and chemical surface properties of cereal and tuber starches

CURRENT RESEARCH IN FOOD SCIENCE

IF7

2022-01-0114

OAAI

Cold plasma technologies: Their effect on starch properties and industrial scale-up for starch modification

CURRENT RESEARCH IN FOOD SCIENCE

IF7

2022-01-0178

OAAI

Multiscale characterization and micromechanical modeling of crop stem materials (vol 20, pg 69, 2021)

BIOMECHANICS AND MODELING IN MECHANOBIOLOGY

IF2.7

2021-07-230

OAAI

Variation in Lignin, Cell Wall-Bound p-Coumaric, and Ferulic Acid in the Nodes and Internodes of Cereals and Their Impact on Lodging

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2020-10-3011

PREAI

George A. Annor

个人简介

教育背景

工作经历

荣誉奖项

研究方向