Faculty

Institution

Unit

Venue

Pamela White

University Professor

Iowa State University

Affiliations

College of Agriculture and Life Sciences

Food Science and Human Nutrition

Pamela White is currently serving as a College Of Agriculture And Life Sciences University Professor at Iowa State University.

Honors

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Experiences

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Education

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Pamela White

Iowa State University

University Professor

You can click a keyword to filter the displayed items

chemistry crop science food science food chemistry agricultural economics materials science agricultural sciences plant science biochemistry sustainable agriculture agricultural chemistry agricultural biotechnology carbohydrate chemistry environmental chemistry agribusiness food research dairy science oxidative stress agricultural policy genomics food engineering food fermentation green chemistry livestock science chemical composition crop physiology soybean oil sustainable chemistry poultry science nutritional biochemistry horticulture research lipid chemistry plant breeding lipid analysis lipid science soybean oils oat lines redox biology pest science plant genetics food composition food analysis molecular weight oat flours fatty acid composition free radical biology antioxidants nutraceutical ingredient carbohydrate-protein interactions grain quality food biotechnology nutritional sciences traditional oat lines oxidative stabilities resistant starch phytochemicals food digestion food technology crop yields polysaccharides oxidative stability heated soybean oil corn starch greater b-glucan content heated lard high-temperature stabilities molecular weight distribution chemical measurement phytochemistry compute kernel population genomics genome-wide association studies applied genetics molecular breeding crop production morphological evidence nutrition western pattern diet

Notable Scholarly Works

Notable Federal Grants

Collaborators

Lipids. Springer eBooks (2022)

Anjali Manavalan

Soybean Oil. Bailey's Industrial Oil and Fat Products (2020)

José A. GerdeEarl G. HammondLawrence A. JohnsonCaiping SuTong WangPamela J. White

agribusinesspublic healthsoybean oil

Lipids of the Kernel. Elsevier eBooks (2018)

Tong WangPamela J. White

biologyhealth scienceslipid analysislipid sciencelipidscompute kernelphysiology

Dietary Fiber. ACSMʼs Health & Fitness Journal (2015)

Whitney SweatMelinda M. Manore

health sciencespublic health nutritionnutritional scienceshuman nutritiondietary fibernutritiondietary healthpublic healthfitnessphysiology

Increased Butyrate Production During Long‐Term Fermentation of in Vitro‐ Digested High Amylose Cornstarch Residues With Human Feces. Journal of Food Science (2015)

Li LiHongxin JiangHyun‐Jung KimMan‐Yu YumMark R. CampbellJay‐Lin JanePamela J. WhiteSuzanne Hendrich

pharmacologylong-term fermentationmicrobiologynutritional sciencesfood microbiologyhuman fecesgastroenterologyapplied microbiologyfood researchincreased butyrate productionveterinary medicinebiotechnologyfood chemistryfood fermentationfood digestionfood mycologyfood sciencejournalism

Impact of the Molecular Weight, Viscosity, and Solubility of β-Glucan on in Vitro Oat Starch Digestibility. Journal of Agricultural and Food Chemistry (2013)

Hyun Jung KimPamela J. White

carbohydrate chemistrybiochemistryagricultural policynutraceutical ingredientfood sciencechemistryagricultural sciencesmolecular weightagricultural economicsfood chemistryagricultural biotechnologyplant sciencegreen chemistrycrop sciencefood researchagricultural chemistrynutritionfood digestionsustainable agriculture

Microenzymatic Evaluation of Oat ( Avena Sativa L.) β‐Glucan for High‐Throughput Phenotyping. Cereal Chemistry (2013)

Mark A. NewellHyun Jung KimFranco G. AsoroAdrienne Moran LauterPamela J. WhiteM. Paul ScottJean‐Luc Jannink

materials sciencemicroenzymatic evaluationfood biotechnologyplant biotechnologyhigh-throughput phenotypingcrop sciencebiotechnologyagricultural biotechnologyfood science

Characterization of Free and Bound Lipids Among Four Corn Genotypes as Affected by Drying and Storage Temperatures. Journal of the American Oil Chemists Society (2012)

Karamatollah RezaeiTrust BetaCarl J. BernPamela J. White

geneticsstorage temperaturesbiologyplant sciencelipid analysisgenomicscorn genotypesplant breedinglipid sciencecrop sciencelipidscrop physiologyplant physiologyfood sciencechemistry

Genome-Wide Association Study for Oat (Avena Sativa L.) Beta-Glucan Concentration Using Germplasm of Worldwide Origin. Theoretical and Applied Genetics (2012)

Mark A. NewellFranco G. AsoroM. Paul ScottPamela J. WhiteWilliam D. BeavisJean-Luc Jannink

geneticspopulation geneticsgenome-wide association studiesgenomicspopulation genomicsapplied geneticsevolutionary biologyworldwide originbeta-glucan concentration

Interactional Effects of β-Glucan, Starch, and Protein in Heated Oat Slurries on Viscosity and in Vitro Bile Acid Binding. Journal of Agricultural and Food Chemistry (2012)

Hyun Jung KimPamela J. White

food compositioninteractional effectscarbohydrate chemistryagricultural policyfood engineeringfood sciencechemistryagricultural sciencesagricultural economicsfood chemistryagribusinessagricultural biotechnologymaterials sciencecrop sciencefood researchagricultural chemistrycarbohydrate-protein interactionsheated oat slurriessustainable agriculture

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Pamela White

University Professor

Iowa State University

Affiliations

College of Agriculture and Life Sciences

Food Science and Human Nutrition

Pamela White is currently serving as a College Of Agriculture And Life Sciences University Professor at Iowa State University.

Honors

Create free account to unlock more features

Experiences

Create free account to unlock more features

Education

Create free account to unlock more features

Pamela White

Iowa State University

University Professor

You can click a keyword to filter the displayed items

Notable Scholarly Works

Notable Federal Grants

Collaborators

Lipids. Springer eBooks (2022)

Anjali Manavalan

Soybean Oil. Bailey's Industrial Oil and Fat Products (2020)

José A. GerdeEarl G. HammondLawrence A. JohnsonCaiping SuTong WangPamela J. White

agribusinesspublic healthsoybean oil

Lipids of the Kernel. Elsevier eBooks (2018)

Tong WangPamela J. White

biologyhealth scienceslipid analysislipid sciencelipidscompute kernelphysiology

Dietary Fiber. ACSMʼs Health & Fitness Journal (2015)

Whitney SweatMelinda M. Manore

health sciencespublic health nutritionnutritional scienceshuman nutritiondietary fibernutritiondietary healthpublic healthfitnessphysiology

Increased Butyrate Production During Long‐Term Fermentation of in Vitro‐ Digested High Amylose Cornstarch Residues With Human Feces. Journal of Food Science (2015)

Li LiHongxin JiangHyun‐Jung KimMan‐Yu YumMark R. CampbellJay‐Lin JanePamela J. WhiteSuzanne Hendrich

Impact of the Molecular Weight, Viscosity, and Solubility of β-Glucan on in Vitro Oat Starch Digestibility. Journal of Agricultural and Food Chemistry (2013)

Hyun Jung KimPamela J. White

Microenzymatic Evaluation of Oat ( Avena Sativa L.) β‐Glucan for High‐Throughput Phenotyping. Cereal Chemistry (2013)

Mark A. NewellHyun Jung KimFranco G. AsoroAdrienne Moran LauterPamela J. WhiteM. Paul ScottJean‐Luc Jannink

materials sciencemicroenzymatic evaluationfood biotechnologyplant biotechnologyhigh-throughput phenotypingcrop sciencebiotechnologyagricultural biotechnologyfood science

Characterization of Free and Bound Lipids Among Four Corn Genotypes as Affected by Drying and Storage Temperatures. Journal of the American Oil Chemists Society (2012)

Karamatollah RezaeiTrust BetaCarl J. BernPamela J. White

geneticsstorage temperaturesbiologyplant sciencelipid analysisgenomicscorn genotypesplant breedinglipid sciencecrop sciencelipidscrop physiologyplant physiologyfood sciencechemistry

Genome-Wide Association Study for Oat (Avena Sativa L.) Beta-Glucan Concentration Using Germplasm of Worldwide Origin. Theoretical and Applied Genetics (2012)

Mark A. NewellFranco G. AsoroM. Paul ScottPamela J. WhiteWilliam D. BeavisJean-Luc Jannink

geneticspopulation geneticsgenome-wide association studiesgenomicspopulation genomicsapplied geneticsevolutionary biologyworldwide originbeta-glucan concentration

Interactional Effects of β-Glucan, Starch, and Protein in Heated Oat Slurries on Viscosity and in Vitro Bile Acid Binding. Journal of Agricultural and Food Chemistry (2012)

Hyun Jung KimPamela J. White

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Similar Faculty Members

Suzanne Hendrich

Institution

Iowa State University

health science

soy-based infant formulas

Yonghui Li

Institution

Kansas State University

food system

bioactive peptides

Kirk D. Dolan

Institution

Michigan State University

food system

food processing

Luis Rodriguez-Saona

Institution

Ohio State University

food safety

attenuated total reflection

Jay-Lin Jane

Institution

Iowa State University

polysaccharide

carbohydrate chemistry

Kequan Zhou

Institution

Wayne State University

dietary health

type 2

Paul Dawson

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Clemson University

agricultural economics

food quality

Chenxu Yu

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biosensor

food biosafety

Charles Weber

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University of Arizona

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agricultural economics

Liangli Yu

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University of Maryland, College Park

food science

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