biochemistry.okstate.edubiochemistry.okstate.edu/about-us/.../CVrayasduarte_bmb_102219.… · Web...
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4/12/2022 Curriculum vitae PATRICIA RAYAS-DUARTE Professor - Cereal Chemist Oklahoma State University Department of Biochemistry and Molecular Biology Stillwater, OK 74078 EDUCATION B.S., Chemistry. 1979 – University of Sonora, Mexico. M.S., Food Science and Technology. 1985 – University of Nebraska – Lincoln, NE. Ph. D., Food Science and Technology. 1988 – University of Nebraska – Lincoln, NE. Post doctorate, Food Science, 1988-90 – Purdue University, W. Lafayette, IN, Dr. S. Suzanne Nielsen, and Dr. Alan Kirleis, advisors. MAJOR RESEARCH INTERESTS Rheological properties of dough and gluten. Industrial uses of cereal grains. Microbial ecology of fermented grain products and selection for potential industrial uses. Production and identification of exopolysaccharides from Tremella spp. and their uses. Food and agricultural uses of hard red and hard white winter wheat. Quality evaluation of hard white and hard red winter wheat for bread and Asian noodles. OUTREACH ACTIVITIES Polymer’s Life STEM summer activities in food polymers’ chemistry, 2016-present. 1
Transcript of biochemistry.okstate.edubiochemistry.okstate.edu/about-us/.../CVrayasduarte_bmb_102219.… · Web...
5/16/2023Curriculum vitae
PATRICIA RAYAS-DUARTEProfessor - Cereal ChemistOklahoma State University
Department of Biochemistry and Molecular BiologyStillwater, OK 74078
EDUCATION
B.S., Chemistry. 1979 – University of Sonora, Mexico.
M.S., Food Science and Technology. 1985 – University of Nebraska – Lincoln, NE.
Ph. D., Food Science and Technology. 1988 – University of Nebraska – Lincoln, NE.
Post doctorate, Food Science, 1988-90 – Purdue University, W. Lafayette, IN, Dr. S. Suzanne Nielsen, and Dr. Alan Kirleis, advisors.
MAJOR RESEARCH INTERESTS
Rheological properties of dough and gluten.Industrial uses of cereal grains.Microbial ecology of fermented grain products and selection for potential industrial uses. Production and identification of exopolysaccharides from Tremella spp. and their uses.Food and agricultural uses of hard red and hard white winter wheat.Quality evaluation of hard white and hard red winter wheat for bread and Asian noodles.
OUTREACH ACTIVITIES
Polymer’s Life STEM summer activities in food polymers’ chemistry, 2016-present.Hands-on STEM summer activities for underserved high school students, 2015-present. STEM hands-on experiences and food security for rural communities, 2017-present.Grand Parent University, food science topics summer program, 2014-present.
APPOINTMENTS
2005-present Professor, Department of Biochemistry & Molecular Biology, Oklahoma State University
1997-2005 Associate Professor, Department of Biochemistry & Molecular Biology, Oklahoma State University
1996-1997 Associate Professor, Department of Cereal Science, North Dakota State University, Fargo, ND.
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1990-1996 Assistant Professor, Department of Cereal Science, North Dakota State University, Fargo, ND.
1988-1990 Postdoctoral Research Associate, Purdue University, West Lafayette, IN.
1979-1982 Research Associate and Lecturer, University of Sonora, Mexico.
1977-1978 Research Technician, Department of Agriculture, Mexico.
1977 Internship, Firmenich of Mexico, Flavor Division, Mexico.
HONORS
2018 United States President’s Volunteer Service Award, a national honor presented in recognition of volunteer services. Training-the-trainer curricula for women in Senegal in June 2017.
2018 Community Service Award, Pawnee Nation College, May 3, 2018.
2012 - Texture Technologies Quality Research Award, 2012 Best Presentation Award. AACC International Annual Meeting, September 30 - October 3, 2012, Hollywood, Florida. Awarded to Hernandez, Z. J., Figueroa Cárdenas, J., Rayas-Duarte, P., and Peña, R. J.
2011 – Oklahoma State University, Leave the Ladder Down Award. 2011 University Awards Convocation, November 29, 2011.
2010 – Oklahoma Crop Improvement Association 2009 Premier Award to OSU Wheat Improvement Team, received at the Annual Meeting of OCIA, Oklahoma City 2/12/2010.
2004 – Industrial Leadership Award, Oklahoma Feed and Grain Association and Oklahoma Wheat Commission.
2002 – Education Materials Awards Program “Certificate of Excellence” from the American Society of Agronomy for the publication of “Managing Wheat for Quality.”
2001- Staff of Life Award, Oklahoma Wheat Commission.
1985 - Student Paper Competition, Nebraska (Askarben), IFT Section, 2nd Place.
PUBLICATIONSBook Chapters (7)
1. Atiles, J.H., Jenkins, C., Rayas-Duarte, P., Taylor, R., Zhang, H. 2014. Service, Cooperative Extension, and Community Engagement. Chapter 4, pages 59-84, in The Modern Land-Grant University, R.J. Sternberg, Editor. Purdue University Press. ISBN 13: 9781557536778.
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2. Rayas-Duarte, P. and Mulvaney, S. J. 2012. Bread staling, Chapter 23, pages 580-596 in Breadmaking: Improving Quality, S. Cauvin and L.Young, eds. CRC Press: Boca Raton FL and Woodhead Publishing, Ltd.: Cambridge, England. Invited.
3. Figueroa, J. D., Ramirez-Wong, B., Pena, R. J., Khan, K., and Rayas-Duarte, P. 2011. Potential use of the elastic properties of wheat kernels to estimate milling, rheological and breadmaking quality of wheat. Pages 317-326. In Wheat Science Dynamics: Challenges and Opportunities. R. N. Chibbar and J. E. Dexter, Eds. Agrobios International, Jodhpur.
4. Mulvaney, S., Chen, J., Zhao, D., Allvin, D., Chinnaswamy, R., Rayas-Duarte, P., McCluskey, P., Delwiche, S., Seabourn, P. 2011. Large deformation elasticity of gluten. Pages 327-338. In Wheat Science Dynamics: Challenges and Opportunities. R. N. Chibbar and J. E. Dexter, editors. Agrobios International, Jodhpur.
5. Rayas Duarte, P., Stone, S. C., Freytez, D. A., Romero-Baranzini, A. L., and Mulvaney, J. S. 2006. Hispanic snack foods in the U.S. and Latin America. Pages 15-31 Hispanic Foods: Chemistry and Flavor. ACS Symposium Series 946. M. H. Tunik and E. Gonzales de Mejia, eds., American Chemical Society: Washington, D.C.
6. Liang, H., Lee, C. C., Rayas-Duarte, P., Mulvaney, J. S. 2006. Characterization of intercultivar variation on the linear viscoelastic network properties of wheat gluten II. Effects of temperature and L-cysteine. Pages 123-136 in ACS Symposium Series No. 935 Advances in Biopolymers: Molecules, clusters, networks and interactions. M.L. Fishman, P.X. Qi, and L. Wicker, eds. American Chemical Society: Washington DC. ISBN:978-08412-3959-3.
7. D'Appolonia, B. L. and Rayas-Duarte, P. 1994. Wheat carbohydrates: Structure and functionality. Pages 107-127 in: Wheat Production, Properties and Quality. W. Bushuk and V. F. Rasper, eds. Blackie Academic and Professional: Glasgow.
Publications
Publications (101)
1. Penaloza-Vazquez, A., Li, L.M., Rayas-Duarte, P. 2019. Isolation and characterization of Bacillus spp. strains as potential probiotics for poultry. Canadian Journal of Microbiology. 65(999):1-13. https://www.nrcresearchpress.com/doi/10.1139/cjm-2019-0019
2. Souza, M.T., Zavariz de Miranda, M., Prando, A. M., Zucareli, C., Hirooka, E. Y., Rayas-Duarte, P. 2019. Manejo de nitrogênio no teor de amido e propriedades de pasta de trigo. In: Reunião da Comissão Brasileira de Pesquisa de Trigo e Triticale, 12, 2018, Passo Fundo. Ata e Resumos. Passo Fundo: Projeto Passo Fundo, 2019. Melhoramento, Aptidão Industrial e Sementes, p. 426-430. Publisher Embrapa Trigo-Artigo em Anais de Congresso (ALICE). In Portuguese https://ainfo.cnptia.embrapa.br/digital/bitstream/item/199870/1/ID44640-2019RCBPTT2AtasResumos2018p426.pdf
3. Shakya, K., Rayas-Duarte, P., Hernandez, Z., Gamagedara, S., Bhargava, K. 2019. Gluten free tortillas of finger millet (Eleusine coracana) fortified with chickpea (Cicer arietinum). Adv Food Technol Nutr Sci Open J. 5(1): 19-25. DOI: http://dx.doi.org/10.17140/AFTNSOJ-5-153
4. Montagner Souza, T., Zavariz de Miranda, M., Mateus Prando, A., Tilley, M., Payton, M.E., Rayas-Duarte, P. 2019. Gluten viscoelasticity: Rapid method for classification of soft-like wheat genotypes. Cereal Chemistry 96 (2), 167-181. First published December 22, 2018 (online version). https://doi.org/10.1002/cche.10128
5. Moreno, R.M., Figueroa‐Cárdenas, J. D., Santiago‐Ramos, D., and Rayas‐Duarte, P. 2019.
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Amylose lipid complexes formation as an alternative to reduce amylopectin retrogradation and staling of stored tortillas. International Journal of Food Science & Technology 54(5):1651-1657; Special Issue: Functional Foods Processing. First published: December 3, 2018 https://doi.org/10.1111/ijfs.14040.
6. Chompoorat, P., Rayas-Duarte, P., Hernández-Estrada, Z. J., Phetcharat, C., Khamsee, Y. 2018. Effect of heat treatment on rheological properties of red kidney bean gluten free cake batter and its relationship with cupcake quality. Journal of Food Science and Technology. 55(12): 4937–4944. https://doi.org/10.1007/s13197-018-3428-z First on line September 11, 2018.
7. Chompoorat, P., Hernandez-Estrada, Z.J., Mulvaney, S.J., Payton, M.E., Lavine, B.K., Fasasi, A., Rayas-Duarte, P. 2018. Comparison of rheological properties of wet gluten: Creep-recovery and biaxial compression. LWT Food Science and Technology. Accepted on 8/17/2018. Final version published on line 8/28/2018. 98: 197-203. https://doi.org/10.1016/j.lwt.2018.08.036
8. Escalante-Aburto, A., Figueroa-Cárdenas, J.D., Véles-Medina, J.J., Ponce-García, N. Hernández-Estrada, Z.J., Rayas-Duarte, P., Simsek, S. 2017. Viscoelastic properties of tablets from Osborne fractions, pentosans, flour and bread evaluated by creep tests. International Agrophysics, Vol 31 Issue 3. Open Access. Published Online: 2017-07-22 | DOI: https://doi.org/10.1515/intag-2016-0062
9. Mariscal-Moreno, R.M., Figueroa Cardenas, J., Santiago-Ramos, D., Rayas-Duarte, P., Veles-Medina, J.J., and Martınez-Flores, H.E. 2017. Nixtamalization process affects resistant starch formation and glycemic index of tamales. Journal of Food Science 82(5): 1110-1115. Available on line 11 April 2017. DOI: 10.1111/1750-3841.13703. http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.13703/full
10. Hernández-Estrada Z.J., Rayas-Duarte P., Figueroa Cardenas J.D. 2017. Creep recovery of wet gluten and high-molecular-weight glutenin subunit composition: Relationship with viscoelasticity of dough and breadmaking quality of hard red winter wheat. Cereal Chemistry 94(12):223-229. CCHEM-03. Posted online on 14 Nov 2016. http://dx.doi.org/10.1094/CCHEM-03-16-0049-R.
11. Figueroa, J.D., Escalante-Aburto, A., Véles-Medina, J.J., Hernández-Estrada, Z.J. Rayas-Duarte, P., Simsek, S., Ponce-García, N. 2016. Viscoelastic properties of tablets from Osborne solubility fractions, pentosans, flour and bread using relaxation tests. Journal of Cereal Science 69:207-212. https://doi.org/10.1016/j.jcs.2016.03.002
12. Ojobi Omedi, J., Huang, W., Su, X., Liu, R., Tang, X., Xu, Y. and Rayas-Duarte, P. 2016 Effect of five lactic acid bacteria starter type on angiotensin-I converting enzyme inhibitory activity and emulsifying properties of soy flour sourdoughs with and without wheat bran supplementation. Journal of Cereal Science 69:57-63. https://doi.org/10.1016/j.jcs.2016.02.008
13. Jia, C., Huang, W., Tang, T., Ding, S., Yang, W., Li, Z., Fu, G., Rayas-Duarte, P. 2016. Antifreeze activity of γ-polyglutamic acid and its impact on freezing resistance of yeast and frozen sweet dough. Cereal Chemistry, 93(3): 306-313. https://doi.org/10.1094/CCHEM-06-15-0117-R
14. Ndayishimiye, J.B., Huang, W., Wang, F., Chen, Y., Letsididi, R., Rayas-Duarte, P., Ndahetuye, J.B., Tang, X. 2016. Rheological and functional properties of composite sweet potato–wheat dough as affected by transglutaminase and ascorbic acid. Journal of Food Science and Technology 53(2):1178-1188.http://link.springer.com/article/10.1007/s13197-015-2004-z
15. Mariscal Moreno, R. M.; Figueroa, J. D. C.; Santiago-Ramos, D.; Villa, G. A.; Sandoval, S. J.; Rayas-Duarte, P.; Véles-Medina, J. J.; Martínez Flores, H. E. 2015. The effect of different nixtamalisation processes on some physicochemical properties, nutritional composition and
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glycemic index. Journal of Cereal Science 65, 140-146. doi:10.1016/j.jcs.2015.06.01616. Jia, C., Huang, W., Rayas-Duarte, P., Zou, Q., Zhang, L., and Li, Y. 2014. Hydration,
polymerization and rheological properties of frozen gluten-water dough as influenced by thermostable ice structuring protein extract from Chinese privet (Ligustrum vulgare) leaves. Journal of Cereal Science 59:132-136. http://www.sciencedirect.com/science/article/pii/S0733521013001938
17. Hernández-Estrada, Z.J., Rayas-Duarte, P., Figueroa, J.D.C., Morales-Sánchez, E. 2014. Creep recovery tests to measure the effects of wheat glutenins on doughs and the relationships to rheological and breadmaking properties. Journal of Food Engineering 143:62-68.http://www.sciencedirect.com/science/article/pii/S0260877414002830
18. Alamria, M. S., Mohamed, A.A., Xub, J., Kalyanaraman, P., and Rayas-Duarte, P. 2014. Enthalpic relaxation of vital and protease-treated wheat gluten. International Journal of Food Quality. Published on line March 25, 2013, printed version January 2014, 17 (1), 187-203. DOI:10.1080/10942912.2011.619026. http://www.tandfonline.com/doi/abs/10.1080/10942912.2011.619026#.VG4oBWe9b6U
19. Hunger, R. M., Edwards, J. T., Bowden, R. L., Yan, L., Rayas-Duarte, P., Bai, G., Horn, G. W., Kolmer, J. A., Giles, K. L., Chen, M.-S., Jin, Y., Osburn, R. D., Bayles, M. B., Seabourn, B. W., Klatt, A. R., and Carver, B. F. 2014. ‘Billings’ Wheat Combines Early Maturity, Disease Resistance, and Desirable Grain Quality for the Southern Great Plains, USA. Journal of Plant Registrations, 8 (1), 22-31. Published online Oct. 4, 2013. DOI 10.3198/jpr2012.11.0053crchttps://dl.sciencesocieties.org/publications/jpr/abstracts/8/1/22
20. Chompoorat, P., Ambardekar, A., Mulvaney, S., and Rayas-Duarte, P. 2013. Rheological characteristics of gluten after modified by DATEM, ascorbic acid, urea and DTT using creep-recovery test. Journal of Modern Physics 4: 1-8. (10B) Special Issue on Rheology and Complex Fluids: Theory and Application. http://dx.doi.org/10.4236/jmp.2013.410A2001 Published Online October 2013 http://www.scirp.org/journal/jm p . Front cover of the journal was one graph from our article“The figure on the front cover is from the article published in Journal of Modern Physics, 2013, Vol. 4, No. 10B, pp. 1-8 by Chompoorat, Ambardekar, Mulvaney & Rayas-Duarte.”
21. Figueroa, J. D. C., Hernández, Z. J. E., Rayas-Duarte, P., and Peña, R. J. 2013. Stress relaxation and creep recovery tests performed on wheat kernels versus doughs: Influence of glutenins on rheological and quality properties. Cereal Foods World 58(3):139-144. http://dx.doi.org/10.1094/CFW-58-3-0139 .
22. Soares, R. M. D., Lionzo, M. I., Da Silveira, N. P., Rayas-Duarte, P., and Soldi, V. 2012. Dynamic and rheological properties of native and cross-linked gliadin proteins. International Journal of Biological Macromolecules 51(4): 640–646. http://www.ncbi.nlm.nih.gov/pubmed/22771580.
23. Wu, C., Liu, R., Huang, W., Rayas-Duarte, P., Wang, F., Yao, Y. 2012. Effect of sourdough fermentation on the quality of Chinese Northern-style steamed breads. Journal of Cereal Science 56 (2):127-133. http://www.sciencedirect.com/science/article/pii/S0733521012000811
24. Hernández, Z.J.E., Figueroa, J.D.C., Rayas-Duarte, P., Martínez-Flores, H.E., Arámbula, G.V., Luna, G.B., and Peña, R.J. 2012. Influence of high and low molecular weight glutenins on stress relaxation of wheat kernels and the relation to sedimentation and rheological properties Journal of Cereal Science 55(3):344-350.http://www.sciencedirect.com/science/article/pii/S0733521012000215
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25. Geng, Z., Zhang, P., Yao, J., Yang, D. Ma, H. and Rayas-Duarte, P. 2012. Physicochemical and rheological properties of Chinese soft wheat flours and their relationships with cookie-making quality. Cereal Chemistry 89(5):237-241. http://dx.doi.org/10.1094/CCHEM-05-12-0048-R
26. Jia, C., Huang, W., Wu, C., Lv, X., Rayas-Duarte, P., and Zhang, L. 2012. Characterization and yeast cryoprotective performance for thermostable ice-structuring proteins from Chinese Privet (Ligustrum vulgare) leaves. Food Research International 49(1): 280-284.http://dx.doi.org/10.1016/j.foodres.2012.06.021
27. Hernández-Estrada, Z.J., Figueroa, J.D.C., Rayas-Duarte, P., Peña, R.J. 2012. Viscoelastic characterization of glutenins in wheat kernels measured by creep tests. Journal of Food Engineering 113 (1):19–26.http://dx.doi.org/10.1016/j.jfoodeng.2012.05.033
28. Jia, C., Huang, W., Wu, C., Zhong, J., Rayas-Duarte, P. and Guo, C. 2012. Frozen bread dough properties modified by thermostable ice structuring proteins extract from Chinese privet (Ligustrum vulgare) leaves. Cereal Chemistry 89(3):162-167.http://dx.doi.org/10.1094/CCHEM-11-11-0136
29. Chapman, S. J., Mulvaney, S. J., Chinnaswamy, R., Rayas-Duarte, P., and Allvin, B. 2012. Large deformation stress relaxation and compression-recovery of gluten representing different wheat classes. Journal of Cereal Science 55: 366–372.http://dx.doi.org/10.1016/j.jcs.2012.01.012
30. Edwards, J.T., Hunger, R.M., Smith, E. L., Horn, G.H., Chen, M.-S., Yan, L., Bai, G., Bowden, R.L., Klatt, A.R., Rayas-Duarte, P., Osburn, R.D., Giles, K.L., Kolmer, J.A., Jin, Y., Porter, D.R., Seabourn, B.W., Bayles, M.B., and Carver, B.F. 2012. ‘Duster’ wheat: A durable, dual-purpose cultivar adapted to the Southern Great Plains of the USA. Journal of Plant Registrations 6(1):37-48. https://dl.sciencesocieties.org/publications/jpr/abstracts/6/1/37
31. Brorsen, B.W., Rayas-Duarte, P. and Ji, D. 2012. Predicting rheological properties of wheat dough based on wheat characteristics. Journal of Agricultural Science 4(3):79-84 DOI:10.5539/jas.v4n3p79 http://dx.doi.org/10.5539/jas.v4n3p79
32. Figueroa, J. D. C., Peña, R. J., Rayas-Duarte, P., and Khan, K. 2011. Influence of low-molecular weight glutenin subunits on wheat kernel elasticity and sedimentation volume. Cereal Research Communications 39(2): 237–245. doi: 10.1556/CRC.39.2011.2.7http://www.akademiai.com/content/5pq51042l0q12571/
33. Doehlert, D.C., Rayas-Duarte, P., McMullen, M.S. 2011. Inhibition of Fusarium graminiarum growth in flour gel cultures by hexane-soluble compounds from oat (Avena sativa L.) flour. Journal of Food Protection. 74(12):2188-2191.http://www.ingentaconnect.com/content/iafp/jfp/2011/00000074/00000012/art00026
34. Wan, J., Huang, W., Zhong, J., Huang, L., Rayas-Duarte, P., and Liu, B. 2011. Effects of LAB fermentation on physical properties of oat flour and its suitability for noodle making. Cereal Chemistry 88(2):153-158. http://dx.doi.org/10.1094/CCHEM-12-09-0160.
35. Huang, L., Wan, J., Huang, W., Rayas-Duarte, P., Liu, G., 2011. Effects of glycerol on water properties and steaming performance of prefermented frozen dough. Journal of Cereal Science 53, 19-24.http://www.sciencedirect.com/science/article/pii/S0733521010001372
36. Figueroa, J. D. C., Peña, R. J., Maucher, T.*, Rayas-Duarte, P., and Khan, K. 2011. Kernel elastic properties and sedimentation: Influence of high and low molecular weight glutenin allelic composition. Cereal Chemistry 88(1):41-44.http://dx.doi.org/10.1094/CCHEM-10-09-0142
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37. Figueroa, J.D.C., Hernández, Z.J.E., Véles, M. J. J., Rayas-Duarte, P., Martínez-Flores, H.E., Ponce-García, N. 2011. Evaluation of the degree of elasticity and other mechanical properties of wheat kernels. Cereal Chemistry 88(1):12-18. http://cerealchemistry.aaccnet.org/doi/abs/10.1094/CCHEM-04-10-0065?prevSearch=rayas-Duarte&searchHistoryKey=
38. Zhao, D., Mulvaney, S., Chinnaswamy, R., Rayas-Duarte, P., Allvin, B., and Wang, M. 2010. Elastic properties of gluten representing different wheat classes. Journal of Cereal Science 52: 432-437. doi:10.1016/j.jcs.2010.07.007. http://www.sciencedirect.com/science/article/pii/S0733521010001384
39. Zhu, H., Wang, F., Huang, W., Zheng, J., and Rayas-Duarte, P. 2010. Rheofermentometer fermentation and breadmaking characteristics of dough containing xylo-oligosaccharide hydrolyzate from wheat bran. Journal of Agricultural and Food Chemistry 58:1878-1883.http://www.ncbi.nlm.nih.gov/pubmed/20055409
40. Rayas-Duarte, P., Francisco, C., Payton, M. E., Bellmer, D. D., and Huang, W.N. 2009. Alkaline noodles and flour/gel properties of hard red and white winter wheat. Journal of Food Quality 32:627–643. http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4557.2009.00272.x/abstract
41. Mohamed, A.A., Finkenstadt, V. L., Palmquist, D. E., and Rayas-Duarte, P. 2009. Thermal properties of extruded injection-molded poly(lactic acid) and milkweed composites: Degradation kinetics and enthalpic relaxation. Journal of Applied Polymer Science 111(1):175-184. https://doi.org/10.1002/app.29090
42. Mohamed, A., Finkenstadt, V. L., Rayas-Duarte, P., Palmquist, D. E., and Gordon, S. H. 2009. Thermal properties of extruded and injection-molded poly(lactic acid)-based cuphea and lesquerella bio-composites. Journal of Applied Polymer Science 111(1):114-124.https://doi.org/10.1002/app.28964
43. Shreedharan, A., Penaloza-Vazquez, A., Escober, M.C., Bender, C. L., and Rayas-Duarte, P. 2009. A simple and rapid capillary zone electrophoresis method for the detection of coronamic acid, a precursor of the Pseudomonas syringae phytotoxin coronatine. Journal of Agricultural and Food Chemistry 57 (22):10518-10523. DOI: 10.1021/jf9024008. https://pubs.acs.org/doi/abs/10.1021/jf9024008
44. Galindo, R. C., Lusk, J. L., Holcomb, R. B., and Rayas-Duarte, P. 2009. Willingness-to-Pay for Attribute Level and Variability: The Case of Mexican Millers’ Demand for Hard Red Winter Wheat. Journal of Agricultural & Applied Economics. 41(3):599-611.
45. Kim, Y., Huang, W., Zhu, H., and Rayas-Duarte, P. 2009. Spontaneous sourdough processing of Chinese Northern-style steamed breads and their volatile compounds. Food Chemistry 114:685–692.
46. Soares, R. M. D., Maia, G.S., Rayas-Duarte, P., Soldi, V. 2009. Properties of filmogenic solutions of gliadin crosslinked with 1-(3-dimethyl aminopropyl)-3-ethylcarbodiimidehydrochloride/N-hydroxysuccinimide and cysteine. Food Hydrocolloids 23:181–187.
47. Mohamed, A., Biresaw, G., Xu, J., Hojilla-Evangelista, M., and Rayas-Duarte, P. 2009. Oats protein isolate: thermal, rheological, surface & functional properties. Food Research International 42:107-114.
48. Huaisan, K. Uriyapongson, J., Rayas-Duarte, P., Alli, I and Srijesdaruk, V. 2009. Effect of food additives on rheological and textural properties of frozen high amylose rice starch gels. International Journal of Food Properties. 12(1):145-161.
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49. Mohamed, A., Finkenstadt, V. L., Gordon, S. H., Biresaw, G., Palmquist, D. E., and Rayas-Duarte, P. 2008. Thermal properties of PCL/gluten bioblends characterized by TGA, DSC, SEM, and infrared-PAS. Journal of Applied Polymer Science 110(5):3256-3266.
50. Carver, B. F., Hunger, R. M., Edwards, Rayas-Duarte, P., Klatt, A. R., Porter, D. R., Seabourn, B. W., Bai, G-H., Dowell, F. E., L.-L. Yan, and Martin, B. C. 2008. Registration of ‘Guymon’ wheat. J. Plant Registrations 2(1):33-35.
51. Rayas-Duarte, P. and Romero Baranzini, A. 2008. Fiber from Fruits, Vegetables and Cereals: A Function of Health. Agribusiness Review for Mexico and Latin America, 23:613-621. (in Spanish with abstract in English)
52. Huang, W., Kim, Y., Li, X., and Rayas-Duarte, P. 2008. Rheofermentometer parameters and bread specific volume of frozen sweet dough influenced by ingredients and dough mixing temperature. J. Cereal Science 48:639-646.
53. Gaul, J. A. and Rayas-Duarte, P. 2008. Physical and sensory properties of popped sorghum: Effect of moisture content and conditioning methods. Cereal Chemistry 85(3):344-350.
54. Mohamed, A., Rayas-Duarte, P., Xu, J. 2008. Hard red spring wheat / C-TRIM 20 bread: Formulation, processing and texture analysis. Food Chemistry 107(1):516-524.
55. Carver B. F., Hunger R. M., Edwards, J. T., Porter, D. R., Peeper, T. F., Seabourn, B. W., Rayas-Duarte, P., Klatt A. R., and Martin, B. C. 2007. Registration of 'OKfield' wheat. Journal of Plant Registrations 1(2):102-103.
56. Soares, R.M.D., de Francisco, A., Rayas-Duarte, P., and Soldi, V. 2007. Brazilian hull-less and malting barley genotypes: I. Chemical composition and partial characterization. J. Food Quality 30:357-371.
57. Soares, R.M.D., de Francisco, A., Rayas-Duarte, P., and Soldi, V. 2007. Brazilian hull-less and malting barley genotypes: II. Thermal and rheological properties of starch. J. Food Quality 30:372-385.
58. Joray, M. L, Rayas-Duarte, P., Mohamed, A., van Santen, E. 2007. Coated whole bean lupin snack. J. Food Quality 30(2):267-279.
59. Rayas-Duarte, P. and Uriyapongson, J. 2006. Cereal grains: Their impacts on health and food safety. J. Food Sci. 27(11):586-591.
60. Uriyapongson, J., Goad C. L., and Rayas-Duarte, P. 2006. Effect of glutathione on baking performance and rheological properties of frozen dough. J. Food Sci. 27(10):202-209.
61. Mohamed, A. A., Rayas-Duarte, P., Shogren, R. L. and Sessa, D.J. 2006. Low carbohydrates bread: Formulation, processing and sensory quality. Food Chemistry 99(4):686-92.
62. Mohamed, A., Peterson, S. C., Grant, L. A., and Rayas-Duarte, P. 2006. Effect of jet-cooked wheat gluten/lecithin blends on maize and rice starch retrogradation. Journal of Cereal Science 43(3):293-300.
63. Carver B. F., Hunger R. M., Klatt A. R., Edwards, J. T., Worrall, W. D., Porter, D. R., Rayas-Duarte, P., Seabourn, B. W., Bai, G-H., Dowell, F. E., and Martin, B. C. 2006. Registration of 'OK Bullet' wheat. Crop Science 46(5):2322-4.
64. Liang, H., Zhao, D., Allvin B., Rayas-Duarte, P., Chinnaswamy, R. and Mulvaney, S. J. 2006. Evaluation of Methods for Separation of Plasticity and Elasticity in Gluten: A Step towards Possible Standard Methods. Pages 254-258 in Gluten Proteins 2006. G. L. Lookhart and K. W. Ng Perry, eds. AACC International: St. Paul, Minnesota.
65. Carver, B. F., Hunger, R. M., Smith, E. L., Klatt, A. R., Edwards, J. T., Porter, D. R., Rayas-Duarte, P., Verchot-Lubicz, J., Martin, B.C., Krenzer, E. G., and Seabourn, B. W. 2006. Registration of ‘Deliver’ wheat. Crop Science 46:1819-1820.
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66. Romero-Baranzini, A. L., Rodríguez, O. G., Yanez-Farias, G. A., Barron-Hoyos, J. M. and Rayas-Duarte, P. 2006. Chemical, physicochemical and nutritional evaluation of plantago (Plantago ovata Forsk). Cereal Chemistry. 83(4):658-662.
67. Lyford, C. P., Kidd, W. and Rayas-Duarte, P. and C. Deyoe. 2005. Prediction of flour extraction rate in hard red winter wheat using the Single Kernel Characterization System. Journal of Food Quality 28:279-288.
68. Mohamed, A. Peterson, S., Rayas-Duarte, P., Girma, B., Sessa, D., Hojilla-Evangelista, M. 2005. Effect of heat treatment and pH on the thermal and rheological properties of Lupinus albus flour protein. Journal of the American Oil Chemist Society (JAOCS) 82: 135-140.
69. Mohamed, A., Rayas-Duarte, P. and Kim, S. 2005. Effect of starch on the thermal, kinetics, and transmittance properties of lysozyme. J. Sci. Food Ag. 85: 450-458.
70. Mohamed, A., Rayas-Duarte, P., Xu, J., Palmquist, D.E., Inglett, G. E. 2005. Hard Red Winter Wheat / Nutrim-OB Alkaline Fresh Noodles: Processing and Texture Analysis. J. Food Sci. 70(1): S1-S7.
71. Rayas-Duarte, P., McGlynn, W. G., Stoecker, B. J. 2004. Cereal foods: A full serving of nutrition. Food Science. 25:437-444. From the domestication of wild grasses in the Fertile Crescent 10,000 years ago, to the understanding of their full potential nutritional value, cereal crops continue to be essential in the advancement of human cultures.
72. Mohamed, A., Rayas-Duarte, P., Gordon, S. H., and Xu, J. 2004. Estimation of HRW wheat heat damage by DSC, capillary electrophoresis, photoacoustic spectroscopy and rheometry. Food Chemistry. 87: 195-203. The effect of heat damage of hard red winter wheat during storage was studied. Found cultivar 2137 more susceptible to heat damage and cultivar Jagger at least five times more resistant. Demonstrated changes in gluten proteins and viscoelastic properties corroborating previous findings of lower baking quality induced by heat damage.
73. Davila-El-Rassi, G.M., Mitchum, J. A, Escober, M. C., Rayas-Duarte, P., and El-Rassi, Z. 2003. Studies of molecular association of glutenins and maltodextrins in solution by capillary electrophoresis. Journal of Liquid Chromatography and Related Technologies 26:2447-2461. Reported the analysis of four major subfractions of high molecular weight glutenin subunits, the most important wheat gluten proteins, separated according to their hydrophobicity. Mobility plots indicated that the molecular associations of the four glutenin subfractions with maltodextrins have similar binding energetics magnitude. The mobility curves did not exhibit the usual rectangular hyperbolic form of 1:1 binding isotherms.
74. Phillips T. W., Halverson, G., Bigelow, T., Mbata, G., Halverson, W., Payton, M., Forester, S. and Rayas-Duarte, P. 2003. Microwave treatment of flowing grain for disinfestations of stored-product insects. Pages 626-628 in Advances in Stored Product Protection. P. F. Credland, D. M. Armitage, G. C. Bell, P. M. Cogan and E. Higley, eds. CAB International: Oxon, UK. Demonstrated that microwave treatment killed live insects and larvae of red flour beetle in artificially infested hard red winter wheat using 15 kg lots. The grain showed no market quality loss as determined in milling and baking studies. Suggested frequencies that could be applied to disinfesting stored grain.
75. Carver, B. F., Krenzer, E. G., Hunger, R. M., T.J. Martin, Klatt, A. R., Porter, D. R., Verchot, J., Rayas-Duarte, P., Guenzi, A.C., Martin, B.C., Bai, G. 2003. Registration of ‘Intrada’ wheat. Crop Science 43:1135-1136. Registration of the first hard white winter wheat variety developed cooperatively by the Oklahoma Agricultural Experiment Station, Kansas Agricultural Experiment Station and the USDA-ARS.
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76. Carver, B. F., Smith, E. L., Krenzer, E. G., Hunger, R. M., Porter, D. R., Klatt, A. R., Verchot-Lubicz, J., Rayas-Duarte, P., Guenzi, A. C., Martin, B. C., and Bai, G. 2003. Registration of ‘Ok101’ wheat. Crop Scie. 43:2298.
77. Mohamed, A.M. and Rayas-Duarte, P. 2003. The effect of mixing and wheat protein/gluten on the gelatinization of wheat starch. Food Chemistry 81:533-545. Contribution to the understanding of mixing processing and ratio of protein and carbohydrate using model systems of gluten and starch, the two most important components of wheat flour.
78. Grant, L. A., Ostenson, A. M. and Rayas-Duarte, P. 2002. Determination of amylose-amylopectin of wheat starch using high performance size exclusion chromatography. Cereal Chem. 79:771-773. Developed a fast and accurate method of determining amylose and amylopectin content in cereal starch.
79. Khalil, I. H., Carver, B. F., Krenzer, E. G., Krenzer, E. G., Horn, G. W., MacKown, C. T., and Rayas-Duarte, P. 2002. Genetic trends in winter wheat quality under grain-only and dual-purpose management systems. Crop Science 42:1112-1116. Proved that the dual-purpose and grain only management did not affect grain protein and dough strength of the wheat flour. This is an important contribution since it was perceived by users that this management affected the end-use quality compared to the grain only.
80. Yue, P., Rayas-Duarte, P. and Elias, E. 1999. The effect of drying temperature on physicochemical properties of starch isolated from pasta. Cereal Chem. 76:541-547. Found physical changes similar to annealing on starch during the critical steps of drying pasta at different profiles used in modern pasta industries. After our study, other researchers paid more attention to starch previously considered not altered during the drying processing. Other papers with similar scope appeared in the literature one year after ours.
81. Rayas-Duarte, P., Majewska, K., and Doetkott, C. 1998. Effect of extrusion process parameters on the quality of buckwheat flour mixes. Cereal Chem. 75(3):338-345. Increase utilization of buckwheat would be occurring if manufactured in extruded breakfast or snack products. Documented the extrusion processing parameters and functionality characteristics of blends of buckwheat, corn or wheat flours and non-fat dry milk. Nutritionally, the blends were several fold superior to either corn or wheat alone and the texture of the extrudates had more desirable attributes. The paper included advanced statistical design and analysis, thanks to the collaboration of Curt Doetkott, from the Statistics Department.
82. Qian, J., Rayas-Duarte, P., and Grant, L. 1998. Partial characterization of buckwheat (Fagopyrum esculentum L. Moench) starch. Cereal Chem. 75(3):365-373. Documented the properties of starch buckwheat, which expands our understanding of this crop and the opportunities to exploit its use in designing potential products. The characterization study included key properties for potential freeze-thaw resistant applications.
83. Baker, L. A. and Rayas-Duarte, P. 1998. Retrogradation of amaranth starch at different storage temperatures and the effects of salt and sugars. Cereal Chem. 75(3):308-314. Contribution of kinetics of amaranth starch retrogradation.
84. Baker L. A. and Rayas-Duarte, P. 1998. Freeze-thaw stability of amaranth starch and the effects of salt and sugars. Cereal Chem. 75(3):301-307. Kinetics of freeze thaw stability of amaranth starch alone and in the presence of salt and sugars.
85. Yue, P., and Rayas-Duarte, P. 1997. An overview of steamed bread. Cereal Foods World 42:210-214. A summary of the properties of steam breads consumed in Asia and their challenges for wheat breeders in the U.S.
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86. Sun, H., Wiesenborn, D., Tostenson, K., Gillespie, J., and Rayas-Duarte, P. 1997. Fractionation of squalene from amaranth seed oil. Journal of the American Oil Chemists Society (JAOAC) 74(4):413-418. Steam fractionation scheme can be used for the commercial exploitation of squalene, a high priced compound in the pharmaceutical industry, from amaranth.
87. Sun, H., Wiesenborn, D., Rayas-Duarte, P., Mohamed, A., and Hagen, K. 1997. Bench scale processing of amaranth seed for oil. Journal of American Oil Chemists' Society (JAOAC) 74(4):413-418. Scale up extraction of squalene from amaranth oil.
88. Rayas-Duarte, P., Mock, C. M., and Satterlee, L. D. 1996. Quality of spaghetti containing amaranth, buckwheat, and lupin flours. Cereal Chem. 73:381-387. Multigrain pasta presents technical challenges but good quality products can be obtained.
89. Mohamed, A. and Rayas-Duarte, P. 1995. Composition of Lupinus albus. Cereal Chem. 72(6):643-647.
90. Mohamed, A. and Rayas-Duarte, P. 1995. Non-starchy polysaccharide analysis of cotyledon and hull of Lupinus albus. Cereal Chem. 72(6):648-651.
91. Rayas-Duarte, P., Robinson, S. F., and Freeman, T. P. 1995. The in situ location of a starch granule protein in durum wheat endosperm by immunocytochemistry. Cereal Chem. 72(3):269-274.
92. Chang, S. K. C., Holm. E., Schwarz, J., and Rayas-Duarte, P. 1995. Food. Anal. Chem. 67(2):127R-153R. Review article on food analysis. My contribution was the section on carbohydrate analysis.
93. Uriyapongson, J., and Rayas-Duarte, P. 1994. Comparison of yield and properties of amaranth starches using wet and dry-wet milling processes. Cereal Chem. 71(6):571-577.
94. Rayas-Duarte, P., and Rupnow, J. H. 1994. Gamma-irradiated dry bean (Phaseolus vulgaris) starch: Physicochemical properties. J. Food Sci. 59(4):839-844.
95. Chang, S. K. C., Rayas-Duarte, P., Holm, E., and McDonald, C. 1993. Food. Anal. Chem. 60(12):334R-363R. Review article on food analysis. My contribution was the section on carbohydrate analysis.
96. Rayas-Duarte, P., and Rupnow, J. H. 1993. Gamma-irradiation affects some physical properties of dry bean (Phaseoulus vulgaris) starch. J. Food Sci. 58(2):389-394.
97. Rayas-Duarte, P. Bergeron, D., and Nielsen, S. S. 1992. Screening of heat-stable trypsin inhibitors in dry bean and their partial purification from Great Northern beans (Phaseoulus vulgaris) using anhydrotrypsin-sepharose affinity chromatography. J. Ag. Food Chem. 40(1):32-42.
98. Rayas, P., Satterlee, L. D., and Romero, L. 1988. Methionine and cysteine containing peptide release during in vitro digestibility of Great Northern bean flours. J. Food Sci. 53(2):468-472.
99. Rayas-Duarte, P. 1994. Cooking and nutritional quality of lupin-containing spaghetti noodles. Pages 537-541 in: Advances in lupin Research. J. M. Neves-Martin and M. L. Beirao da Costa, eds. Volume of the Proceedings of the VIIth International Lupin Conference. Evora, Portugal. ISA Press: Lisbon, Portugal.
100. Chang, S. K. C., Rayas-Duarte, P., Holm, E., and McDonald, C. 1993. Food. Anal. Chem. 60(12):334R-363R. Review article on food analysis. Contributed with the section on carbohydrate analysis.
101. Rayas-Duarte, P., and Rupnow, J. H. 1989. Some physical and chemical properties of gamma-irradiated food starches. Pages 171-199 in Frontiers in Carbohydrate Research-1: Food Applications. Millane, R. P., BeMiller, J. N., and Chandrasekaran, R. eds. Elsevier Science Publishers Ltd.: London.
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Non-Refereed Publications (3)
102. Duarte, G. and Rayas-Duarte, P. 2008. Business and community: Development of ethical culture. CANIMOLT 3:16-18. In Spanish.
103. Rayas-Duarte, P. 2008. Competitiveness and innovation in the bread industry. CANIMOLT Magazine 2:36-38. This is a magazine of the Chamber of Milling Companies in Mexico. Circulation 6 issues per year. Article in Spanish. Audience milling and baking industry in Mexico.
104. Mao, Y., Davila-Huerta, G. and Rayas-Duarte, P. 2003. Changes of polymeric polypeptides properties as a function of storage temperature and time. http://aaccnet.org/meetings/2002posters/pdf/263.pdf Publication Number 263. Demonstrated that the hard red winter wheat cultivar 2137 was more susceptible to the effect of storage at 50ºC, affecting the extraction of glutenin and gliadin proteins and key functional properties resulting in lower bread volume, compared to two other cultivars tested.
Abstracts and presentations at professional and universities meetings (177)
1. Chompoorat, P., Hernández Estrada, Z.J., Noiwan, D. and Rayas-Duarte, P. 2019. Modeling viscoelastic properties of gluten-free red kidney bean noodle. International Conference on Sustainable Agriculture, Food and Energy (SAFE 2019), Phuket, Thailand. October 20, 2019. Oral presentation.
2. Rayas-Duarte, P., Hernandez Estrada, Z.J. 2019. Mechanical properties affected by composition of proteins and starch in wheat dough systems: Relationship to breadmaking quality. The 5th FANRs International Conference of Food, Agriculture and Natural Resources. Universitas Khairun, Ternate, North Maluku, Indonesia, September 17–19, 2019. http://fanres.org/web/http://fanres.org/web/wp-content/uploads/2019/09/IC-FANRes-2019-%E2%80%93-Tentative-Program-Schedule.pdf
3. Rayas-Duarte, P., Hernandez Estrada, Z.J. 2019. Protein composition and starch effects of wheat flour and its relationship with breadmaking quality of wheat. Oral presentation, 46th North American Thermal Analysis Society (NATAS) Conference, August 5-9, 2019, Newport, RI.
4. Bhargava, K., Akbaran, M., Hernandez Estrada, Z.J, Rayas-Duarte, P., Gamagedara, S., Dossey, A. T. 2019. Fortification of Defatted Mealworm Powder in Bread and Functional Properties of Flour. Oral presentation at the Institute of Food Technologist, IFT 19-Feed your Future, Annual Meeting, June 2-5, 2019, New Orleans, LA.
5. Chompoorat, P. and Rayas-Duarte, P. 2019. Rheological Characteristics in Relation to Consumer Perception of Alua, Gluten-Free Soft Starchy Candy with Mixture of Gluten-Free Flour and Gum. Oral presentation at the Fourth Biennial CAMANAVA Studies’ International Conference on Quality Education for Sustainable Development, February 8-10, 2019, University of the East, Caloocan City, Philippines.
6. Rayas-Duarte, P. 2018. Invited keynote speaker, Wheat gluten: Intriguing biopolymer through the looking glass, at the American Chemical Society – Oklahoma Section Meeting, Edmond OK, May 1, 2018.
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7. Rayas-Duarte, P. 2018. Gluten: Intriguing biopolymer through the looking glass. Invited Presentation at the Colloquium of Advances of Food Products Research. Celebration of 40th Anniversary of DIPA (Department of Food Products Research), University of Sonora, Mexico. Hermosillo, Sonora, Mexico, October 29-31, 2018. https://dipa.unison.mx/convocatorias/triptico_40_aniversario_DIPA.pdf
8. Chompoorat, P., Rayas-Duarte, P. and Mulvaney, S. 2018. Evaluation of mechanical properties of gluten subjected to heat treatment. Oral presentation at the 2018 AACC International meeting, Cereals & Grains 18, London, UK, October 21-23, 2018.
9. Chompoorat, P., Hernandez-Estrada, Z.J. and Rayas-Duarte, P. 2018. Gluten free wonton dough wrapper with red kidney bean flour: shear and axial compression strain analyses. Poster presentation at the 2018 AACC International meeting, Cereals & Grains 18, London, UK, October 21-23, 2018.
10. Hernandez-Estrada, Z. J., Rayas-Duarte, P., Figueroa Cardenas, J. D. 2018. Creep recovery test: Comparison between dough and wet gluten and its relationship with the breadmaking quality of wheat. Oral presentation at the 2018 AACC International meeting, Cereals & Grains 18, London, UK, October 21-23, 2018.
11. Rayas-Duarte, P. 2018. Invited keynote speaker, Key Aspects of Food Innovation: Global and Local Cases. 4th FANRs International Conference of Food Agriculture and Natural Resources. Universitas Muhammadiyah Yogyakarta, East Java, Indonesia, September 12 – 13, 2018. http://fanres.umy.ac.id/en/plenary-session/ and http://fanres.umy.ac.id/en/
12. Rayas-Duarte, P. 2018. Invited keynote speaker, Key Aspects of Food Innovation: Global and Local Cases. 2018 ICGAB-International Conference on Green Agroindustry and Bioeconomy. Universitas Brawijaya, Malang, Indonesia, September 18-20, 2018. http://icgab.ub.ac.id/2018/
13. Chompoorat, P., Hernández Estrada, Z. J., and Rayas-Duarte, P. 2018. Rheological behavior of commercial wet gluten with vital wheat gluten using small and large strain. Poster presented at the Technical Program of the 45th North American Thermal Analysis Society Conference, August 6 to 9, 2018, Houston Hall, University of Pennsylvania, Philadelphia, PA.
14. Hernández Estrada, Z. J., and Rayas-Duarte, P. 2018. Gluten and dough rheology, protein composition and its relationship with breadmaking quality of wheat. Oral presentation at the Technical Program of the 45th North American Thermal Analysis Society Conference, August 6 to 9, 2018, Houston Hall, University of Pennsylvania, Philadelphia, PA.
15. Montagner Souza, T., Zavariz de Miranda, M., Mateus Prando, A., Zucareli, C., Yoko Hirooka, E., Rayas-Duarte. P. 2018. Nitrogen management and its effect on starch content and properties of wheat pasta. Oral presentation. 12th Meeting of the Brazilian Commission Research Wheat and Triticale, Universidad de Passo Fundo, Brazil. July 3 – 5, 2018.
16. Montagner Souza, T., Zavariz de Miranda, M., Mateus Prando, A., Zucareli, C., Yoko Hirooka, E., Rayas-Duarte. P. 2018. Nitrogen management and its effect on rheological properties of wheat proteins. Oral presentation. 12th Meeting of the Brazilian Commission Research Wheat and Triticale, Universidad de Passo Fundo, Brazil. July 3 – 5, 2018.
17. Blakey, A., Hernández-Estrada, Z. J., Carver, B., and Rayas-Duarte, P. 2018. Study of wheat quality and gluten viscoelasticity by gluten recovery index. Oral presentation, FAPC-IFT Research Symposium, Oklahoma State University, February 20, 2018, Stillwater, OK.
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18. Chompoorat, P., Hernández, Z. J., and Rayas-Duarte, P. 2018. Thermal process effect on rheological and physical properties of red kidney bean batter and gluten free cake. Poster presentation, FAPC-IFT Research Symposium, Oklahoma State University, February 20, 2018, Stillwater, OK.
19. Chompoorat, P., Mongkolupathum, P., Wisutthiphaet, S., Hernández Estrada, Z. J. and Rayas-Duarte, P. 2018. Rheological properties of gluten free wonton dough with red kidney bean flour. Poster presentation, FAPC-IFT Research Symposium, Oklahoma State University, February 20, 2018, Stillwater, OK.
20. Chompoorat, P., Hernández Estrada, Z. J., and Rayas-Duarte, P. 2018. Variation of physical and dynamic oscillatory shear properties of gluten free red kidney bean cake batter and cake with rice. Poster presentation, 4th ICC (International Association for Cereal Science and Technology) Latin American Cereals Conference, March 11-14, 2018, Mexico City. Page 136 Book of Abstracts.
21. Chompoorat, P., Hernández Estrada, Z. J., and Rayas-Duarte, P. 2018. Variation of gluten quality- and quantity-induced changes via the gluten structure in relation to viscoelastic properties. Oral presentation, 4th ICC (International Association for Cereal Science and Technology) Latin American Cereals Conference, March 11-14, 2018, Mexico City. Page 45 Book of Abstracts.
22. Hernández Estrada, Z. J., Rayas-Duarte, P., and Figueroa-Cárdenas, J. D. 2018. HMW-GS effects on viscoelasticity of gluten and dough and its relationship with the breadmaking quality of wheat. Poster presentation, 4th ICC (International Association for Cereal Science and Technology) Latin American Cereals Conference, March 11-14, 2018, Mexico City. Page 97 Book of Abstracts.
23. Figueroa-Cárdenas, J. D., Hernández Estrada, Z. J., Rayas-Duarte, P., Escalante Aburto, A. Ponce-Garcia, N., Simsek, S. 2018. Viscoelastic properties of wheat kernel, dough, gluten, proteins and non-gluten constituents on end product quality. Oral presentation, 13th International Gluten Workshop, March 14-17, 2018, Mexico City. Page 33 Book of Abstracts.
24. Blakey, A., Carver B., Shelton, C., Rayas-Duarte, P., Tilley, M., Bayles, M. 2017. Today’s wheat versus yesterday’s wheat: Is the difference in our heads or in the wheat head. Poster presented by Blakey at the Freshman Research Scholar Program, Student Union Ballroom, Oklahoma State University April 18, 2017. Poster available at http://pss.okstate.edu/students/2017-student-activities/2017-pass-symposium/copy_of_BlakeyFRSPoster.pdf Blakey, A. won first place in the poster group.
25. Penaloza-Vazquez, A., Ma, L.M., Milleson, B., and Rayas-Duarte, P. 2017. Isolation and Characterization of Bacillus spp. as Potential Probiotics for Poultry. Poster Presentation at International Association of Food Protection (IAFP) Annual Meeting, July 9-12, 2017, Tampa, FL.
26. Chompoorat, P., Hernández Estrada, Z.J., Rayas-Duarte, P. 2017. Dynamic oscillatory technique for measuring properties of red kidney bean gluten free with rice flour cake batter. Presented at the 67th Australasian Grain Science Conference, Christchurch, New Zealand. September 20-21, 2017.
27. Chompoorat, P., Hernández Estrada, Z. J., Mulvaney S., Carver, B.F., Rayas-Duarte, P. 2017. Viscoelastic modelling technique for measuring quality of wheat breeder samples. Presented at
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the 67th Australasian Grain Science Conference, Christchurch, New Zealand. September 20-21, 2017.
28. Hernández-Estrada, Z.J. and Rayas-Duarte, P. 2017 Effect of salt (NaCl) and sodium substitution on gluten elastic recovery and other rheological properties of wheat flour and bread making quality. Presented at 2017 AACC International Annual Meeting, San Diego, CA. October 8 – 11. P-206 Adjusting Dough Properties.https://aaccnet.confex.com/aaccnet/2017/meetingapp.cgi/Paper/2966
29. Milleson, B., Penaloza-Vazquez, Ma, L., Rayas-Duarte, P. 2017. Combined inhibitory effect of Tremella fuciformis EPS and Bacillus probiotic strains on Salmonella enterica and Escherichia. coli. Poster presentation at FAPC-IFT Research Symposium, February 21, 2017.
30. Wiseman, T., Martin, T., Penaloza-Vazquez, A., Ma, L., Rayas-Duarte, P. 2017. Combined inhibitory effect of Bacillus probiotic strains and bioactive compounds on Salmonella enterica. Poster presentation at FAPC-IFT Research Symposium, Oklahoma State University, February 21, 2017, Stillwater, OK.
31. Wiseman, T., Martin, T., Penaloza-Vazquez, A., Ma, L., Rayas-Duarte, P. 2017. Potential in vitro competitive exclusion of Bacillus spp. strains against animal/human pathogens. Presented at OSU Virtual Research Poster Symposium, Research Week, February 20-24, 2017, OSU campus, Stillwater OK.
32. Milleson, B., Penaloza-Vazquez, P. and Rayas-Duarte, P. 2017. Interaction between probiotics and their effect on Salmonella enteritidis (SE) ethyological agent of salmonellosis. Presented at OSU Virtual Research Poster Symposium, Research Week, Oklahoma State University, February 20-24, 2017, Stillwater OK.
33. Hernández-Estrada, Z. J. and Rayas-Duarte, P. 2017. Effect of salt (NaCl) and salt substitutions on dough rheology and breadmaking. Poster presentation at FAPC-IFT Research Symposium, Oklahoma State University, February 21, 2017, Stillwater, OK.
34. Hernandez Estrada, Z., Rayas-Duarte, P., Figueroa Cardenas, J. 2016. Comparison of creep recovery test from gluten and dough: Effects of HMW-GS composition. Presented at the 2016 AACC International Annual Meeting, Savannah, GA. October 23-26, 2016. 515-P Physical Chemical Modifications session.
35. Montagner Souza, T., Payton, M.E., and Rayas-Duarte, P. 2016. Effect of misformulation of dry mixes on texture properties and shelf life of cakes. Presented at the 2016 AACC International Annual Meeting, Savannah, GA. October 23-26, 2016. 821-P Physical Chemical Modifications session.
36. Montagner Souza, T., Zavariz de Miranda, M., Mateus Prando, A., Carlos Bassoi, M., Payton, M. E., Rayas-Duarte. P. 2016. Viscoelasticity of gluten: Method for fast classification of Brazilian wheat genotypes. Oral presentation. 2016 National Forum of Wheat 2016 and 10th Meeting of the Brazilian Commission Research Wheat and Triticale, Londrina Parana, Brazil. July 27 – 28, 2016. (presented by Montagner Souza, PhD. student).
37. Montagner Souza, T., Payton, M.E., and Rayas-Duarte, P. 2016. Effect of misformulation on pasting properties of cake mixes with and without gluten. Poster presentation at the 2nd Food Science and Technology Research Week. I SeCiTA. Cuiabá, Mato Grosso, Brazil, July 6-9, 2016. (presented by Montagner Souza, PhD. student)
38. Montagner Souza, T., Payton, M.E., and Rayas-Duarte, P. 2016. Effect of pre-mix misformulation on performance and sensory characteristics of cakes (with and without gluten). Poster presentation at the 2nd Food Science and Technology Research Week. I SeCiTA. Cuiabá, Mato Grosso, Brazil, July 6-9, 2016. (presented by Montagner Souza, PhD. student)
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39. Shakya K., Bhargava K., Hernandez-Estrada Z., Rayas-Duarte, P. 2016. Formulation, Optimization, and Consumer Acceptability of Finger Millet Tortillas. 2016 Oklahoma Research Day for Regional Universities, Northeastern State University campus, March 11, 2016, Tahlequah, OK.
40. Hernandez-Estrada, Z. and Rayas-Duarte, P. 2016. Salt substitution with a potassium-based salt in white and whole wheat bread. Poster presentation at FAPC-IFT Research Symposium, Oklahoma State University, February 16, 2016, Stillwater, OK.
41. Montagner Souza, T., Payton, M.E., and Rayas-Duarte, P. 2016. Effect of misformulation on baking and sensory characteristics of cake mix. Oral presentation at FAPC-IFT Research Symposium, February 16, 2016, Stillwater, OK.
42. Rayas- Duarte, P., Penaloza-Vazquez, A., Beker, A., Schobert, S. 2016. Healthy Gut: Microbiota in Farm Animals and Beyond. Poster presented at Partners in Excellence for Impact, Oklahoma Cooperative Extension Service Biennial Conference, Oklahoma State University, January 12-14, 2016, Stillwater, OK.
43. Pasupuleti, S., Rayas-Duarte, P., Payton, M.E. 2015. Effect of Kefir Sourdough in Flavor Profile and Shelf Life of White Bread. Presented at the 2015 Centennial AACC International Meeting, October 18–23– 14, 2015, Minneapolis, MN.
44. Hernández-Estrada, Z. J., Rayas-Duarte, P., Figueroa Cardenas, J. D. 2015. Effects of glutenins on gluten viscoelasticity and relationships to the rheological and breadmaking properties of wheat. Presented at the 2015 Centennial AACC International Meeting, October 18–23– 14, 2015, Minneapolis, MN.
45. Figueroa Cardenas, J., Escalante Aburto, A., Véles-Medina, J. J., Hernández-Estrada, Z. J., Rayas Duarte, P., Simsek, S., Ponce-García, N. 2015. Viscoelastic properties of tablets from Osborne solubility fractions, pentosans, flour and bread using relaxation tests. Presented at the 2015 Centennial AACC International Meeting, October 18–23– 14, 2015, Minneapolis, MN.
46. Rayas-Duarte, P., Rao, S., Hernández-Estrada, Z. J., Keys, S. 2015. Salt substitution with a potassium based salt in bread.107-P. Presented at the 2015 Centennial AACC International Meeting, October 18–23– 14, 2015, Minneapolis, MN.
47. Mariscal Moreno, R. M., Figueroa Cardenas, J., Santiago Ramos, D., Véles-Medina, J. J., Arámbula Villa, G., Jiménez Sandoval, S. J., Rayas Duarte, P., Martínez Flores, H. E. 2015. Effect of different nixtamalization processes on physiochemical properties, nutritional composition and glycemic index. 54-P. Presented at the 2015 Centennial AACC International Meeting, October 18–23– 14, 2015, Minneapolis, MN.
48. Souza, T. M., Payton, Mark E., Rayas-Duarte, P. 2015. Evaluation of Functional Ingredients Adulteration on Pasting Properties of Cake Mix by RVA Analysis. 2015 IFT Annual Meeting, June 11 – 14, 2015, Chicago, IL.
49. Gautam, S., Rayas-Duarte, P., Payton, M.E., Ramanathan, R. 2015. Effect of Kefir Sourdough in Flavor Profile and Shelf Life of White Bread. 2015 IFT Annual Meeting, June 11 – 14, 2015, Chicago, IL
50. Gautam, S., Payton, M.E., and Rayas-Duarte, P. 2015. Effect of kefir sourdough in flavor profile of white bread. FAPC Research Symposium, February 16, 2015, Stillwater, OK.
51. Pasupuleti, S., Payton, M.E., and Rayas-Duarte, P. 2015. Effect of fermented products on sensory and physical properties of wheat flour tortillas. FAPC Research Symposium, February 16, 2015, Stillwater, OK.
52. Hernandez-Estrada, Z. and Rayas-Duarte, P. 2015. Effect of glutenins composition on creep-recovery viscoelasticity of wet gluten and relationships to the rheological and breadmaking
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properties of hard red winter wheat. FAPC Research Symposium, Feb. 16, 2015, Stillwater, OK.53. Rayas-Duarte, P. 2014. Invited speaker, “Strategic factors of food innovation: Global and local
case studies,” 2014 International Agro-Industrial Symposium, Universidad Autonoma de Chapingo, Texcoco, Mexico. Texcoco, Mexico, May 22-24, 2014.
54. Rayas-Duarte, P. 2014. Science Café at OSU presentation along with colleague Dr. Barbara Stoecker. Presentation “Nutrition & Food Production: Empowering Women Entrepreneurs in Mali.” Peggy V. Helmerich Browsing Room, OSU Library, March 11, 2014. http://sciencecafeosu.okstate.edu/previous-science-cafes
55. Murtini, E. S. and Rayas-Duarte, P. 2014. Correlation of gluten, mixing and fermentation properties of wheat flour treated with transglutaminase (TG) to bread loaf volume. Oral presentation, 25th Annual Research Symposium, Oklahoma State University, Stillwater, OK. February 19-21, 2014. Paper Abstract Book p. 34.
56. Javid, R., Goswami, S., Payton, M., and Rayas-Duarte, P. 2014. Effect of commercial reduced sodium salts on dough and gluten properties. Poster presentation, 2014 Annual Research Symposium, The Robert M. Kerr Food and Agricultural Products Center and the Institute of Food Technologists Oklahoma section, Oklahoma State University, Stillwater, OK. February 11, 2014.
57. Murtini, E.S., Subramanian, L., Payton, M., and Rayas-Duarte, P. 2014. Enzymatic Modification of Gluten and Evaluation of Gluten Extraction Methods. Poster presentation, 2014 Annual Research Symposium, The Robert M. Kerr Food and Agricultural Products Center and the Institute of Food Technologists Oklahoma section, Oklahoma State University, Stillwater, OK. February 11, 2014.
58. Goswami, S., Javid, R., Payton, M., and Rayas-Duarte, P. 2014. Modulation of saltiness and bitterness by the addition of fermented products in white bread. Poster presentation, 2014 Annual Research Symposium, The Robert M. Kerr Food and Agricultural Products Center and the Institute of Food Technologists Oklahoma section, Oklahoma State University, Stillwater, OK. February 11, 2014.
59. Figueroa Cárdenas, J.D., Hernández-Estrada, Z. J., Rayas-Duarte, P., Peña, J. R. 2013. Relaxation and creep recovery tests on wheat kernels vs. doughs: Influence of glutenins on rheological and quality properties. Oral presentation at the AACC International Annual Meeting, September 29 – October 2, 2013, Albuquerque, NM. Program book 43-O; abstract published on Cereal Foods World CFW 58:A22, 2013.
60. Murtini, E. S., Subramanian, L., Payton, M., Rayas-Duarte, P. 2013. Comparing the minimum level of transglutaminase on gluten, dough and baking properties. Poster presentation at the AACC International Annual Meeting, September 29 – October 2, 2013, Albuquerque, NM. Program book 81-P; abstract published on Cereal Foods World CFW 58:A61, 2013.
61. Murtini, E. S., Payton, M., Rayas-Duarte, P. 2013. Wheat-soy tempe flour: Preparation and potential as bread ingredient. Poster presentation at the AACC International Annual Meeting, September 29 – October 2, 2013, Albuquerque, NM. Program book 82-P; abstract published on Cereal Foods World CFW 58:A61, 2013.
62. Hernández-Estrada, Z. J., Figueroa Cárdenas, J.D., Rayas-Duarte, P., Morales Sanchez, E. 2013. Creep-recovery test on development dough and their relationship to rheological and breadmaking properties. Poster presentation at the AACC International Annual Meeting, September 29 – October 2, 2013, Albuquerque, NM. Program book 92-P; abstract published on Cereal Foods World CFW 58:A47, 2013.
63. Chompoorat, P. and Rayas-Duarte, P. 2013. Modeling elastic and flow properties of gluten
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after reducing hydrogen bond using urea. Oral presentation. American Chemical Society - Pentasectional Section meeting, March 9, 2013. Oral Presentation. Section: Organic & Biochemistry. University of Tulsa, Tulsa OK.
64. Chompoorat, P. and Rayas-Duarte, P. 2013. Effect of ascorbic acid on viscoelastic properties of gluten measured by creep strain and their correlation to dough and baking properties. Oral presentation. FAPC and the Institute of Food Technologists, Oklahoma Section Research Symposium, February 19, 2013. Robert M Kerr Food & Agricultural Products Center, Oklahoma State University, Stillwater, OK.
65. Traylor, P. and Rayas-Duarte, P. 2013. Sodium reduction in different gluten systems from wheat and rye. Poster presentation. FAPC and the Institute of Food Technologists-Oklahoma Section Research Symposium, February 19, 2013. Robert M Kerr Food & Agricultural Products Center, Oklahoma State University, Stillwater, OK.
66. Murtini, E. S., Subramanian, L., and Rayas-Duarte, P. 2013. Fermentation characteristics of wheat dough as influenced by transglutaminase. Poster presentation. FAPC and the Institute of Food Technologists-Oklahoma Section Research Symposium, February 19, 2013. Robert M Kerr Food & Agricultural Products Center, Oklahoma State University, Stillwater, OK. Students Murtini and Subramanian won first place on the poster section.
67. Chompoorat, P., Goswami, S., Javid, R., Nault, A., Vengarai, B., Vijayakumar, P., Priyesh, P., and Rayas-Duarte, P. 2013. Development of functional food products for active young adults. Poster presentation. FAPC and the Institute of Food Technologists-Oklahoma Section Research Symposium, February 19, 2013. Robert M Kerr Food & Agricultural Products Center, Oklahoma State University, Stillwater, OK.
68. Chompoorat, P. and Rayas-Duarte, P. 2013. Effect of ascorbic acid on viscoelastic properties of gluten measured by creep strain and their correlation to dough and baking properties. Oral presentation. 24rd Annual OSU Research Symposium and Research Scholar Conference, February 20-21, 2013, Stillwater, OK.
69. Chompoorat, P., Hernandez, Z., and Rayas-Duarte, P. 2012. Viscoelastic properties of gluten proteins from hard red winter wheat evaluated by compression-recovery and correlations with functionality. Oklahoma Academy of Science 101th annual Technical Meeting, University of Central Oklahoma – Edmond, OK. Friday 9 November 2012. Poster Presentation, Section J- Biochemistry & Biophysics.
70. Chompoorat, P., Rayas-Duarte, P., and Mulvaney, S.J. 2012. Modeling the effect of protein quantity and quality on rheological properties of gluten measured by creep-recovery and compression recovery tests. Cereal Foods World 57:A20. Also Oral presentation at the AACC International Annual Meeting September 30 - October 3, 2012, Hollywood, Florida.
71. Chompoorat, P. and Rayas-Duarte, P. 2012. Comparisons of relationship and variance of rheological properties of gluten, dough and batter systems with baking properties. Cereal Foods World 57:A41. Also poster presentation at the AACC International Annual Meeting September 30 - October 3, 2012, Hollywood, Florida.
72. Zorba, H. J., Figueroa Cárdenas, J., Rayas-Duarte, P., Peña, R. J. 2012. Creep test on wheat kernels: Influence of glutenins and their relationship to sedimentation volume and rheological properties. Cereal Foods World 57:A30. Also Oral presentation at the AACC International Annual Meeting September 30 - October 3, 2012, Hollywood, Florida.
73. Rayas-Duarte, P., Auel, G., and Huff, T. 2012. Impact by Actions – The Power of International Education and Communication in Educating the New Student Generation. Oral Paper presented at the Twenty-Sixth Annual Conference Phi Beta Delta, Honor Society for
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International Scholars, April 12-13, 2012, Kansas City, MO. 74. Rayas-Duarte, P. 2012. Hard red winter and spring samples from breeder programs. Project
meeting update and planning of Gluten CORE Project with USDA GIPSA, Cornell University, Perten Instruments, and Oklahoma State University. March 19-20, 2012, Kansas City, MO.
75. Chompoorat, P. and Rayas-Duarte, P. 2012. Modeling the effect of protein quantity and quality on rheological properties of gluten measured by creep-recovery and compression tests. 23rd Annual OSU Research Symposium and Research Scholar Conference, February 22-24, 2012, Stillwater, OK.
76. Chompoorat, P. and Rayas-Duarte, P. 2012. Variation of physicochemical properties of gluten and dough as a function of DATEM addition. FAPC and the Institute of Food Technologists-Oklahoma Section Research Symposium, February 22, 2012. Robert M Kerr Food & Agricultural Products Center, Oklahoma State University, Stillwater, OK.
77. Chompoorat, P., Payton M., and Rayas-Duarte, P. 2012. Effect of protein quantity and quality on rheological properties of gluten measured by creep-recovery and compression tests. FAPC and the Institute of Food Technologists-Oklahoma Section Research Symposium, February 22, 2012. Robert M Kerr Food & Agricultural Products Center, Oklahoma State University, Stillwater, OK.
78. Chompoorat, P. and Rayas-Duarte, P. 2011. The effect of DATEM on physicochemical properties of gluten and dough of commercial hard red winter wheat flours. Poster presented at the Multivariate Methods Symposium, December 10, 2011. Life Science West, Oklahoma State University, Stillwater OK.
79. Hughes, S. R. and Rayas-Duarte, P. 2011. Gas cell size distribution of foam dough as affected by processing: A microscopy study. Poster presented at the American Chemical Society Pentasectional Meeting, March 12, 2011, Bartlesville Technical Center, Bartlesville, OK.
80. Hughes, S. R. and Rayas-Duarte, P. 2011. The effect of processing on the gas cell size distribution of foam dough: A microscopy study. Poster presented at the 2011 FAPC Research Symposium, February 22, 2011, Stillwater, OK.
81. Kalyanaraman, P., Mulvaney, S., and Rayas-Duarte, P. 2011. Comparison of two rheological methods for measuring gluten viscoelasticity with added lecithin. Poster presented at the 2011 FAPC Research Symposium, February 22, 2011, Stillwater, OK.
82. Lim, S., Sandre, S. and Rayas-Duarte, P. 2011. Effect of surfactant in protein aggregation of wheat flour batters. Poster presented at the 2011 FAPC Research Symposium, February 22, 2011, Stillwater, OK.
83. Uriyapongson, J., Huaisan, K., Rayas-Duarte, P. and Alli, I. 2010. Effects of freezing on textural and rheological properties of Thai rice starch gels. 3rd International Rice Congress, November 8-12, 2010, Hanoi, Vietnam.
84. Hughes, S. and Rayas-Duarte, P. 2010. The effect of processing on the gas cell size distribution of foam dough: A microscopy study. Oklahoma Research Day, November 12, 2010, Cameron University, Lawton OK.
85. Hughes, S. and Rayas-Duarte, P. 2010. Light microscopy with fluorescent lamp used to study the foam stability and cell structure of wheat dough samples containing a surfactant in three processing methods; optimum, under- and over-mixed. 16th Annual Research Symposium, OK-SLAMP, September 25, 2010, Oklahoma State University, Stillwater OK.
86. Liles, L. M., Lim, S., and Rayas-Duarte, P. 2010. Effect of surfactants on the aggregation behavior of wheat flour batters. The University of Oklahoma Undergraduate Research Day; Joe C. and Carole Kerr McClendon Honors College, March 27, 2010, Norman, OK.
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87. Mulvaney, S., Rayas-Duarte, P., Allvin, B., Delwiche, S., Seaborne, B., Norden, T., McCluskey, P. and Chinnaswamy, R. 2010. A new viscoelastic test for assessing wheat gluten strength. Joint Congress of Hard Winter Wheat Workers Workshop National Wheat Genomics Workshop, March 7-10, 2010, University of Nebraska-Lincoln.
88. Chompoorat, P. and Rayas-Duarte, P. 2010. The effect of temperature on rheological properties of wheat gluten. Poster presented at the 2010 FAPC Research Symposium, February 21, 2010, Stillwater, OK.
89. Hughes, S. and Rayas-Duarte, P. 2009. Confocal scanning laser microscopy (CSLM) studies of foam stability and cell structure in under-developed dough containing a surfactant. Oklahoma Louis Stokes Alliance for Minority Participation (OK-LSAMP) 15th Annual Research Symposium. October 3, 2009, Stillwater, OK.
90. Liles, L. M., Lim, S., and Rayas-Duarte, P. 2009. Effect of surfactants on the aggregation behavior of wheat flour batters. Oklahoma Louis Stokes Alliance for Minority Participation (OK-LSAMP) 15th Annual Research Symposium. October 3, 2009, Stillwater, OK.
91. Mohamed, A., Rayas-Duarte, P., and Finkenstadt, V.L. 2009. pMDI-Reinforced Compression-Molded PCL/Gluten: Thermo-mechanical Properties. Invited oral presentation at the 37th North American Thermal Analysis Society Conference. September 20-23, 2009, Lubbock TX.
92. Ambardekar, A., Rayas-Duarte, P., Mulvaney, S., and Kalyanaraman, P. 2009. Comparison of rheological properties of gluten modified with changes in surface tension and disulfide linkages. AACC International Annual Meeting. September 13-16, 2009, Baltimore, MD. O-6. Also published in Cereal Foods World 2009 54:A15.
93. Romero-Baranzini, A., Salazar, M., Reyes-Perez, F., Rayas-Duarte, P., and Alfaro-Rodriguez, R. 2009. Physico-chemical and sensorial evaluation of cookies enriched with fiber from wheat milling by-products AACC International Annual Meeting. September 13-16, 2009, Baltimore, MD. P-167. Also published in Cereal Foods World 2009 54:A62.
94. Figueroa Cardenas, J., Hernandez, Z.J., Rayas-Duarte, P., and Khan, K. 2009. Study of compressive strength properties (Poisson’s ratio) of different wheat classes. AACC International Annual Meeting. September 13-16, 2009, Baltimore, MD. P-202. Also published in Cereal Foods World 2009 54:A41.
95. Kalyanaraman, P., Mulvaney, S., and Rayas-Duarte, P. 2009. Comparison of two rheological methods for measuring gluten viscoelasticity with added lecithin. AACC International Annual Meeting. September 13-16, 2009, Baltimore, MD. P-266. Also published in Cereal Foods World 2009 54:A48.
96. Ambardekar, A., Kalyanraman, P. and Rayas-Duarte, P. 2009. Effect of surface tension changes on gluten rheology and baking in wheat flours. Institute of Food Technologists Annual Meeting & Food Expo, Anaheim, CA, June 6-10, 2009.
97. Figueroa, J. D., Ramirez-Wong, B., Pena, R. J., Khan, K., and Rayas-Duarte, P. 2009. Potential use of the elastic properties of wheat kernels to estimate milling, rheological and breadmaking quality of wheat. International Wheat Quality Conference-IV, Saskatoon, Canada, June 2-6, 2009.
98. Zhao, D., Allvin, B., Chinnaswamy, R., McCluskey, P., Rayas-Duarte, P., Delwiche, S., Seabourn, B., and Mulvaney, S. 2009. Large deformation elasticity of gluten. International Wheat Quality Conference-IV, Saskatoon, Canada, June 2-6, 2009.
99. Liles, M. L., Lim, S. and Rayas-Duarte, P. 2009. Effect of Surfactants on the Aggregation Behavior of Wheat Flour Batters. 23rd National Conference on Undergraduate Research (NCUR), University of Wisconsin-La Crosse, La Crosse, Wisconsin, April 16-18, 2009.
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100. Ambardekar, A. and Rayas-Duarte, P. 2009. Effect of DATEM on visco-elastic properties of gluten and baking properties in wheat flours with different protein content. American Chemical Society Oklahoma Pentasectional Meeting, April 17-18, 2009, Tulsa, OK.
101. Rayas-Duarte, P., Yeap, P. and Kieffer, R. 2008. Confocal microscopy study of dough structure – Effect of surfactants. 14th World Congress of Food Science & Technology, October 18-23, 2008, Shanghai, China. Abstract book, TS07-18, pages 151-152.
102. Zhao, D., Allvin, B., Rayas-Duarte, P., Chinnaswamy, R. and Mulvaney, S.J. 2008. Elastic properties of wheat gluten and its relationship to bread making performance. 2008 AACC International Annual meeting. September 21-24, 2008, Honolulu, Hawaii. Also published in Cereal Foods World 2008 53:A8.
103. Winstone, L.M., S. J. Mulvaney, and Rayas-Duarte, P. 2008. Leavening and temperature effects on tortilla physical properties. 2008 AACC International Annual meeting. September 21-24, 2008, Honolulu, Hawaii. Also published in Cereal Foods World 2008 53:A85.
104. Yeap, P., Mulvaney, S. J., and Rayas-Duarte, P. 2008. Comparison of rheological methods using principal component analysis of U.S, winter wheat cultivars and advanced lines. 13th ICC Cereals and Bread Congress, June 15-18, 2008, Madrid, Spain.
105. Holcomb, R., Gallardo, R., Rayas-Duarte, P., and Lusk, J. 2008. Mexican miller demand for hard red winter wheat attributes. International Grain Quality and Technology Congress. July 14-18, 2008, Chicago, IL.
106. Yeap, P., Mulvaney, S. J., Carver, B., and Rayas-Duarte, P. 2008. Dough extensibility and gluten viscoelasticity analyses of winter wheat breeding lines. 2008 FAPC Research Symposium, February 19, 2008, Stillwater, OK.
107. Winstone, L., A. Penaloza Encarnacion, and Rayas-Duarte, P. 2008. Effect of temperature and leavening concentration in wheat flour tortilla peal-ability: A preliminary study. 2008 FAPC Research Symposium, February 19, 2008, Stillwater, OK.
108. Yeap, P., Mulvaney, S. J., and Rayas-Duarte, P. 2007. Dough extensibility ranges on U.S. winter wheat cultivars and advanced lines. AACC International Annual Meeting, October 7-10, 2007, San Antonio, TX. Cereal Foods World 52:A70.
109. Romero-Baranzini, A. L., Flores, R., Rayas-Duarte, P., Onwulata, C., Garcia, R. A., Yañez-Farias, G. A., Falcon-Villa, M. R. 2007. Dietary fiber and β-glucan contents of extruded products prepared from barley blends with plantago and wheat bran. AACC International Annual Meeting, October 7-10, 2007, San Antonio, TX. Cereal Foods World 52:A62
110. Zhao, D., Allvin, B., Rayas-Duarte, P., Chinnaswamy, R., Mulvaney, S. 2007. Separation of plastic and elastic rheological behaviors of gluten and relationship to breadmaking performance Cereal Foods World 52:A72. Also presented as a poster at the 2007 AACC International meeting in San Antonio, TX. The poster received the 2007 Isydore Hlynka Best Student Paper Award from AACC International.
111. Rayas-Duarte, P. 2007. Review of CSREES Plant Biosecurity Projects. Presented update of USDA grant “Surveying and Evaluating Biosecurity of U.S. Grain Storage, Processing and Transportation Facilitates. Phase II”, 2007 American Pathologists Society (APS) Annual Meeting, July 30-31, 2007, San Diego CA. Update printed and electronic report was compiled by the USDA-CSREES Program and is available to all P.I.’s who received funding from 2004 to present.
112. Winstone, L. and Rayas-Duarte, P. 2007. Comparison of Extensibility of OSU Wheat Elite Breeder Lines with Selected Commercial Cultivars. Wenz Research Scholars Awards Program, April 20, 2007. Oklahoma State University. Stillwater, OK.
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113. Gallardo, R. Karina, R.B. Holcomb, and Rayas-Duarte, P. 2007. Mexican miller demand for hard red winter wheat attributes. Food & Agricultural Products Center and Institute of Food Technologists-Oklahoma Section Research Symposium, February 21-22, 2007 Stillwater OK. Page 14 program book.
114. Al-Jorf, F. and Kalyanaraman, P., and Rayas-Duarte, P. 2007. Assessment of gluten proteins from Triticum aestivum grown under optimum and water stressed conditions. FAPC/IFT-OK Research Symposium, February 21-22, 2007 Stillwater OK. P24.
115. Al-Jorf, F. and Rayas-Duarte, P. 2006. Comparison of gluten proteins profile from a hard red spring wheat cultivar grown under optimum and water stressed conditions. World Grain Summit: Food and Beverages. September 17-20, 2006. San Francisco CA. P129.
116. Liang, H., Zhao, D., Allvin, B., Rayas-Duarte, P., Chinnaswamy, R. and Mulvaney, S. J. 2006. Evaluation of methods for Methods for Separation of Plasticity and Elasticity in Gluten: A Step towards Possible Standard Methods. Proceedings of the International Gluten Workshop 2006. September 15-16, 2007. San Francisco CA.
117. Funck, L., Rayas-Duarte, P., Escober, C., and de Francisco, A. 2006. Determination of glutathione and glutathione disulfide in wheat flour, fresh and frozen dough by capillary electrophoresis. World Grain Summit: Food and Beverages. September 17-20, 2006. San Francisco CA. P131.
118. Raguzzoni, J., Barreto, P. M., Rayas-Duarte, P., and de Francisco, A. 2006. Effect of addition of L-cysteine on the dynamic rheological properties of gluten proteins. World Grain Summit: Food and Beverages. September 17-20, 2006. San Francisco CA. P135.
119. Al-Jorf, F., Shimoyama, M., Rayas-Duarte, P., and Carver, B. 2006. Frequency of allelic variants of high molecular weight-glutenin subunits in selected lines from the OSU Hard Red Winter Wheat Improvement Program. Food & Agricultural Products Center and Institute of Food Technologists-Oklahoma Section Research Symposium, February 22, 2006, Stillwater OK.
120. Joray, M., Winstone, L., and Rayas-Duarte, P. 2006. Determination of extensibility on hard red winter wheat cultivars and advanced breeder lines from the Southern Plains. Food & Agricultural Products Center and Institute of Food Technologists-Oklahoma Section Symposium, February 22, 2006, Stillwater, OK.
121. Mohamed, A. A., Rayas-Duarte, P. and Inglett, G. E. 2005. Hard red spring wheat/C-trim20 bread: Formulation, processing and texture analysis. Abstracts of Papers, 230th ACS National Meeting, Washington, DC, United States, Aug. 28-Sept. 1, 2005 (2005), AGFD-056. CODEN: 69HFCL N 2005:735714, CAPLUS.
122. Rayas-Duarte, P. 2005. Review of CSREES Plant Biosecurity Projects. Presented update of USDA grant on grain biosecurity at the 2005 APS Annual Meeting, August 3, 2005, Austin TX. Update printed report was compiled in a booklet by the USDA-CSREES Program Director and made available to all P.I.’s who received funding from this program.
123. Mulvaney, S., Rayas-Duarte, P., Liang, H., Raguzzoni, J., and de Francisco, A. 2005. Rheological, chemical and structural properties of hydrated gluten protein fractions. International Cereal Chemists - ICC Jubilee Conference, July 3 - 6, 2005, Vienna, Austria.
124. Joray, M. L, Rayas-Duarte, P., Mohamed, A., van Santen, E. 2005. Coated Whole Grain Lupin Snack. International Lupin Conference, May 4-9, 2005, Guadalajara, Mexico.
125. D.A. Freytez, Rayas-Duarte, P., Romero-Baranzini, A.L., Stone, S.C., and Mulvaney, S.J. 2005. Snack Foods in the U.S. and Latin America. Research Symposium, Food and Agricultural Products Center and Institute of Food Technologist-Oklahoma Section. April 20, 2005, Stillwater, OK. O-2, page 8, Abstract Book.
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126. D.A. Freytez, Rayas-Duarte, P., and Romero-Baranzini, A.L. 2005. Development of Whole Grain Snack Products. Research Symposium, Food and Agricultural Products Center and Institute of Food Technologist-Oklahoma Section. April 20, 2005, Stillwater, OK. O-4, page 10, Abstract Book.
127. Romero-Baranzini, A.L., Penaloza. A., and Rayas-Duarte, P. 2005. Expression and Purification of a High Molecular Weight Glutenin Subunit (HMW-GS). Research Symposium, Food and Agricultural Products Center and Institute of Food Technologist-Oklahoma Section. April 20, 2005, Stillwater, OK. P-2, page 12, Abstract Book.
128. Al-Jorf, F. and Rayas-Duarte, P. 2005. Comparison of Gluten Proteins from Wheat Grown Under Water Stress. Research Symposium, Food and Agricultural Products Center and Institute of Food Technologist-Oklahoma Section. April 20, 2005, Stillwater, OK. P-4, page 14, Abstract Book.
129. Gudiseva, H., and Rayas-Duarte, P. 2005. Microstructure of the Gluten Fractions. Research Symposium, Food and Agricultural Products Center and Institute of Food Technologist-Oklahoma Section. April 20, 2005, Stillwater, OK. P-5, page 15, Abstract Book.
130. Rayas Duarte, P., Stone, C., Freytez, D. A., Romero-Baranzini, A. L., and Mulvaney, S. J. 2005. Hispanic snack foods in the U.S. and Latin America. Abstracts of Papers, 229th ACS National Meeting, San Diego, CA, March 13-17, 2005, AGFD-109. CODEN: 69GQMP, AN 2005:185606 CAPLUS. (Invited presentation).
131. Rayas-Duarte, P., McGlynn, W. G. and Stoecker, B. J. 2004. Cereal Foods: A Full Serving of Nutrition. 3rd Food Science International Symposium, October 23-27, 2004, Tianjin China. (Invited presentation).
132. Rayas-Duarte, P. and Mohamed, A. 2004. Glass transition properties of gluten protein fractions. North American Thermal Analysts Society (NATAS) Annual meeting. October 3-5, 2004, Williamsburg, VA.
133. Escober, M.C. and Rayas-Duarte, P. 2004. Comparison of carbohydrate binding properties and rheological behavior of the soluble glutenin subfractions from two wheat cultivars. International Quality Grains Conference to be held July 19-22, 2004 in Indianapolis, IN. Report of marked differences of good vs bad baking properties cultivars.
134. Escober, M.C. and Rayas-Duarte, P. 2004. Wheat endosperm hardness and baking quality differences related to puroindolines ratio from the same genotype. American Association of Cereal Chemists/Tortilla Industry Association Annual Meeting. San Diego CA, Sep. 19-22, 2004. Report of preliminary analysis of the pinA/pinB ratio using free zone capillary electrophoresis suggests quantifiable differences between one wheat genotype grown in two locations.
135. Soares, R.M.D., de Francisco, A., Rayas-Duarte, P., and Soldi, V. 2003. Chemical composition and starch isolation from two Brazilian barley cultivars (Hordeum vulgare L.). Abstract No. 184, AACC annual meeting in Portland, OR, September 29-October 2, 2003. Reported the malting cultivar had higher starch content, damaged starch, ash, TDF and IDF, but no differences were observed for beta-glucans.
136. Soares, R.M.D., de Francisco, A., Rayas-Duarte, P., and Soldi, V. 2003. Thermal properties of starch from Brazilian barley cultivars (Hordeum vulgare L.). Abstract No. 192, AACC annual meeting in Portland, OR, September 29-October 2, 2003.Reported that the malting barley cultivar had higher gelatinization temperature range; both cultivars showed high tendencies to starch retrogradation.
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137. Erra, S. and Rayas-Duarte, P. 2003. Characterization of hard red winter wheat cultivar Butte 86 prolamin proteins by RP-HPLC and capillary electrophoresis in relation to viscoelastic behavior. Oral presentation in the annual meeting of the Institute of Food Technologists, July 13-16, 2003. Chicago IL. Updated version was also presented at the AACC annual meeting in Portland, OR, September 29-October 2, 2003; Abstract No.243. Reported studies of model systems made with isolated of high molecular weight glutenin subunits (HMW-GS) and gliadin, using a 60:40 ratio of HMW-GS:gliadin. The viscous component dominated (about 7.5 fold magnitude) the elastic component. Reoxidizing the system with potassium iodate (10 to 30 ppm) increased the G' 6 to 10 fold.
138. Mohamed, A. Sherald, D., Rayas-Duarte, P. and Xu, J. 2003. Estimation of heat damage in hard red winter wheat cultivars. Cereal Chemists Pacific Rim Conference, Wheat Quality Management and Processing. March 17-19, 2003. Honolulu, Hawaii.
139. Escober, M. C., Davila-Huerta, G., Rayas-Duarte, P. and El Rassi, Z. 2002. Correlation of viscoelastic properties of glutenins and molecular association with starch using capillary zone electrophoresis. Invited presentation in the Protein Functionality symposium at the AACC annual meeting. October 13-17, 2002. Montreal, Canada. Rayas-Duarte was the presenter.
140. Uriyapongson, Y. and Rayas-Duarte, P. 2002. Effect of glutathione on the rheological and baking properties of preproofed frozen dough. AACC Annual Meeting. October 13-17, 2002. Montreal, Canada. Program Book Abstract, No. 40, Page 79.
141. Francisco, C. C., Davila-Huerta, G., and Rayas-Duarte, P. 2002. Comparison of puroindoline a and b ratios in hard red winter wheat cultivars. AACC Annual Meeting. October 13-17, 2002. Montreal, Canada. Program Book Abstract, No. 88, Page 89.
142. Erra, S., Davila-Huerta, G., and Rayas-Duarte, P. 2002. Subfractions of high molecular weight-glutenin subunits (HMW-GS) from hard red spring wheat: Molecular and rheological reference maps. AACC Annual Meeting. October 13-17, 2002. Montreal, Canada. Program Book Abstract, No. 89, Page 92-93.
143. Mao, Y., Davila-Huerta, G., and Rayas-Duarte, P. 2002. Changes of polymeric polypeptides properties as a function of storage temperature and time. AACC Annual Meeting. October 13-17, 2002. Montreal, Canada. Program Book Abstract, No. 263, Page 126.
144. Mitchum, J. A. and Rayas-Duarte, P. 2002. Dry instant sorghum masa flour soaking treatment methods and its effects on viscosity and gel firmness. AACC Annual Meeting. October 13-17, 2002. Montreal, Canada. Program Book Abstract, No. 422, Page 163.
145. Boy, M. L., Figueroa, J. A., and Rayas-Duarte, P. 2002. Gluten-free sorghum piecrust for celiac patients. AACC Annual Meeting. October 13-17, 2002. Montreal, Canada. Program Book Abstract, No. 435, Page 166.
146. Phillips, T. W., Halverson, S. L., Bigelow, T. S., Mbata, G. N., Rayas-Duarte, P., Payton, M. E., Halverson, W., and Forester, S. 2001 Microwave irradiation of flowing grain to control stored–product insects. 2001 International Conference on Methyl Bromide Alternative and Emissions Reductions”. November 5-9, 2001. San Diego, CA.
147. Mitchum, J. A., Regnier, S., Jones, B., Hinds, M. J. and Rayas-Duarte, P. 2001. Physical and sensory properties of popped sorghum as affected by varying moisture content. Institute of Food Technologists Annual Meeting, June 23-27, 2001, New Orleans, LA.
148. Lyford, C., Kidd, W., Deyoe, C., and Rayas-Duarte, P. 2001. The single kernel characterization system to predict flour yield in hard red winter wheat. Presented at Southern Agricultural Economics Association, January 29-31, 2001, Fort Worth, TX. This presentation is a comprehensive study of commercially grown wheat samples from wheat Kansas, Oklahoma and
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Texas. Dr. Deyoe is a collaborator from Kansas State University; Dr. Lyford is now at Texas Tech University.
149. Liang, X. E. and Rayas-Duarte, P. 2001. Influence of glutenin extract on rheological properties of wheat starch. Abstract 19 Program Book, 2001 AACC Annual Meeting, October 14-18, 2001, Charlotte, NC.
150. Dávila-Huerta, G. Mitchum, J. A., Rayas-Duarte, P. and El-Rassi, Z. 2001. Relation of viscoelastic properties and capillary zone electrophoresis mapping of high-molecular weight-glutenins subunits fractions obtained with RP-HPLC. Abstract 68 Program Book, 2001 AACC Annual Meeting, October 14-18, 2001, Charlotte, NC.
151. Mao, Y. E. and P. Rayas-Duarte, P. 2001. Effect of wheat storage temperature and time on dough rheology and bread characteristics. Abstract 435 Program Book, 2001 AACC Annual Meeting, October 14-18, 2001, Charlotte, NC.
152. Mitchum, J. A. and Rayas-Duarte, P. 2001. Viscometry of sorghum hot cereal product. Abstract 313 Program Book, 2001 AACC Annual Meeting, October 14-18, 2001, Charlotte, NC.
153. Rayas-Duarte, P. and Uriyapongson, J. 2000. Effect of mannitol in frozen dough quality. Abstract 107; Page 215 Program Book of the 2000 AACC Annual Meeting, November 5-9, 2000. Kansas City, KS.
154. Davila-Huerta, G., Rayas-Duarte, P. and El-Rassi, Z. 2000. Characterization of molecular association of glutenins and carbohydrates in solution. Abstract 152, Page 240, Program Book, 2000 AACC Annual Meeting, November 5-9, 2000. Kansas City, KS.
155. Uriyapongson, J. and Rayas-Duarte, P. Effect of modified potato starch and wheat class on alkaline noodle properties. Abstract 189, Page 261, Program Book, 2000 AACC Annual Meeting, November 5-9, 2000. Kansas City, KS.
156. Lyford, C., Kenkel, P., Isbell, J., and Rayas-Duarte, P. 1999. Evaluating Approaches to Meeting Processors Kernel Size Uniformity Needs. Southern Agricultural Economics Association (SAEA). February 1-2, 1999, Memphis, TN.
157. Uriyapongson, J. and Rayas-Duarte, P. 1999. Effect of dough additives in the production/retention of gas of preproofed frozen dough. Cereal Foods World 44(7):497. Abstract 125, page 192, Program Book, American Association of Cereal Chemists Annual Meeting, October 31 to November 3, 1999, Seattle, WA.
158. Uriyapongson, J., Rayas-Duarte, P., and Otremba, M. M. 1999. Quality of baking powder biscuits containing different levels of resistant starch type II. Cereal Foods World 44(7):497.
159. Rayas-Duarte, P. and Bellmer, D. D. 1999. Use of storage and loss shear moduli in the quality evaluation of alkaline noodles made with hard red and white winter wheat varieties grown in Oklahoma. Cereal Foods World 44(7):499. Abstract 204, pages 231-232 program book, American Association of Cereal Chemists Annual Meeting, October 31 to November 3, 1999, Seattle, WA.
160. Rayas-Duarte, P., and Gillispie, J. 1996. Flour/dough physical properties and bread quality of lupin/wheat flour blends. Abstract book page 118, 8th International Lupin Conference, May 11-16, 1996, Pacific Grove, CA.
161. Yue, P. and Rayas-Duarte, P. 1996. A statistical evaluation of high temperature drying in durum wheat quality assessment. Cereal Foods World 41(7):572.
162. Abdellatif, M. and Rayas-Duarte, P. 1996. Estimation of starch-protein interactions in fractionated semolina components using isothermal titration calorimetry. Cereal Foods World 41(7):646.
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163. Yue, P., and Rayas-Duarte, P. 1995. High and ultrahigh temperature drying of pasta. Cereal Foods World 40(9):646.
164. Qian, J., and Rayas-Duarte, P. 1995. Partial characterization of buckwheat starch. Cereal Foods World 40(9):671.
165. Baker, L. A., and Rayas-Duarte, P. 1995. DSC studies on the retrogradation of amaranth starch. Cereal Foods World 40(9):672.
166. Abdellatif, M., and Rayas-Duarte, P. 1994. Characterization of carbohydrates in L. albus. Cereal Foods World 39(8):613.
167. Yue, P., and Rayas-Duarte, P. 1994. DSC studies of fractions of high temperature dried spaghetti. Cereal Foods World 39(8):615.
168. Qian, J., and Rayas-Duarte, P. 1994. Effect of pregelatinization of buckwheat flour on noodle quality. Cereal Foods World 39(8):616.
169. Baker, L., and Rayas-Duarte, P. 1994. The effects of salt and sugars on the freeze-thaw stability and gel syneresis of amaranth starch. Cereal Foods World 39(8):620-621.
170. Abdellatif, M., and Rayas-Duarte, P. 1993. Polysaccharide analysis of lupins (Lupinus albus). Cereal Foods World 38(8):625.
171. Uriyapongson, J., and Rayas-Duarte, P. 1993. Comparison of clarity, pasting and DSC properties of amaranth starches using two isolation methods. Cereal Foods World 38(8):628.
172. Majewska, K., and Rayas-Duarte, P. 1993. Effect of extrusion process parameters on the quality of buckwheat flour mixtures. Cereal Foods World 38(8):622.
173. Uriyapongson, J., and Rayas-Duarte, P. 1992. Comparison of yield and properties of amaranth starch using dry and wet milling process. Cereal Foods World. 37(7):573.
174. Robinson, S. F., and Rayas-Duarte, P. 1992. The in situ location of salt extractable starch granule protein in durum wheat. Cereal Foods World 37(7):573.
175. Rayas-Duarte, P., Bergeron, D., and Nielsen, S. S. 1991. Isolation and partial purification of heat-stable trypsin/chymotrypsin inhibitors from Great Northern beans using anhydrotrypsin-sepharose chromatography. Cereal Foods World 36(8):714.
176. Bergeron, D., Rayas-Duarte, P., and Nielsen, S. S. 1991. Screening of heat stable trypsin inhibitors in the intact bean matrix, ground bean flour and albumin fraction of dry bean (Phaseolus vulgaris) cultivars. Cereal Foods World 36(8):714.
177. Rayas, P., Rupnow, J. H., Wehling, R., and Satterlee, L. D. 1987. Effect of gamma irradiation on the physical and chemical properties of dry bean starch. Cereal Foods World 32(9):659-660.
Proceedings
1. Rayas-Duarte, P. 2009. Comparison of rheological properties of hard red winter wheat breeder lines and cultivars using Principal Component Analysis. Proceedings of the Symposium of Wheat Quality in Mexico. October 20-21, 2009. Hermosillo, Sonora, Mexico. Universidad de Sonora, Hermosillo, Mexico (in Spanish). Pages 17-18.
2. Mohamed, A., Rayas-Duarte, P., and Finkenstadt, V.L. 2009. pMDI-Reinforced Compression-Molded PCL/Gluten: Thermo-Mechanical Properties. Proceedings of the 37th North American Thermal Analysis Society Conference. September 20-23, 2009, Lubbock TX. Pages 38-39.
3. Soares, R. M. D., Maia, G. S., Rayas-Duarte, P., and Soldi, V. 2007. Gliadin crosslinked systems: Effect of 1-(3-dimethylaminopropyl)-3-ethylcarbodiimide hydrochloride/N-hydroxysuccinimide[EDC/NHS] and cysteine. 6th International Symposium on Natural Polymers
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and Composites and XI International Macromolecular Colloquium. April 22-25, 2007, Gramado, Rio Grande Do Sul, Brazil. This work was also an oral presentation in the same Symposium.
4. Joray, M. L, Rayas-Duarte, P., Mohamed, A., van Santen, E. 2006. Coated Whole Grain Lupin Snack. Pages 232-237 in Proceeding of the 11th International Lupin Conference, May 4-9, 2005, Guadalajara, Mexico. E. van Santem and G. D. Hill, eds. International Lupin Association, Canterbury, NZ. ISBN 0-86476-165-1.
5. Phillips, T. W., Halverson, S. L., Bigelow, T. S., Mbata, G. N., Rayas-Duarte, P., Payton, M. E., Halverson, W., and Forester, S. 2001. Microwave irradiation of flowing grain to control stored–product insects. Proceedings of 2001 Annual International Research Conference on Methyl Bromide Alternatives and Emissions Reductions. November 5-9, 2001. San Diego, CA.
6. Rayas-Duarte, P., and Guillespie, J. 1999. Rheological Properties and baking quality of lupin-wheat flour blends. Pages 546-552. In Towards the 21st Century. Proceedings 8th International Lupin Conference, Asilomar, California, May 11-16, 1996. G. D. Hill, ed. International Lupin Association: Canterbury, New Zealand. The success of blending legume flour, such as lupin, with wheat flour to produce improved bread that can be marketed as “specialty bread” depends on the rheological properties of the blend. The rheological properties are used to predict the performance at the industrial level. This article reports with detail the changes in dough properties such as stability to mixing, viscocity peak formed and the deviation on the amount of water needed to arrive to a predetermined dough consistency. The study included nutritional information and critical baking characteristics.
7. Rayas-Duarte, P., and Duarte, G. A. 1995. Use of multimedia in graduate student recruitment and teaching. Proceedings of the Fifth Annual Instruction Technology Conference. North Dakota State University, April 20-21, 1995, Fargo, ND.
8. Rayas-Duarte, P. 1994. Cooking and nutritional quality of lupin-containing spaghetti noodles. Proceedings of the VII International Lupin Conference, April 18-23, Evora, Portugal. Pages 537-541. J.M. Neves-Martins and M. L. Beirao da Costa, eds. ISA Press: Lisboa.
9. Rayas-Duarte, P., and Joeb, R. A. 1992. Study on the squalene content in amaranth grains. In: Breaking Barriers in Amaranth Production and Utilization. 6th Annual National Meeting of the Amaranth Institute, North Dakota Experiment Station, North Dakota State University, August 21-22, 1992, Fargo, ND, p. 11.
10. Rayas-Duarte, P. 1992. Studies on the utilization of amaranth components: starch squalene, and tocotrienols. Proceedings of the 9th Congress of Biochemical Engineering. November 11-13, 1992. Oaxtepec, Mexico.
11. D'Appolonia, B. L., and Rayas-Duarte, P. 1991. Wheat carbohydrates: structure and functionality. Proceedings of the 8th World Congress of Food Science and Technology, September 29-October 4, 1991, Toronto, Canada.
12. Rayas-Duarte, P., and Rupnow, J. H. 1988. Properties of irradiated starches. 196th Annual Meeting of the American Chemical Society, September 25-30, 1988, Los Angeles, CA.
Extension Publications
1. Edwards, J. T., Kockhenower, R. D., Austin, R. E., Inda, R. E., Carver, B. F., Hunger, R. M., and Rayas-Duarte, P. 2007. Oklahoma Small Grains Variety Performance Tests 2006-2007. Product Technology Report PT-2007-6 Vol. 19 No. 6. Oklahoma State University Department of Plant and Soil Sciences.
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2. Rayas-Duarte, P. 2005. Fiber: Bulk of life. Food Technology Facts FAPC – 132, printed version and print-on-demand form in the web at http://www.fapc.okstate.edu/factsheets/fapc132.pdf. Eight pages. Educational material directed to the average American consumer with information about benefits of a diet with fiber; definition and description of fiber. Encouraged consumers to be knowledgeable of their fiber intake and hopefully persuade them to change to alternative healthy choices.
3. Regnier, S., Holcomb, R., and Rayas-Duarte, P. 2004. Relating wheat quality to end-product quality. Food Technology Facts FAPC – 129, printed version and print-on-demand form in the web at http://www.fapc.okstate.edu/factsheets/fapc129.pdf. Four pages. Educational material directed to the wheat industry with correlation analysis, end-user properties, of four crop years (2000-2003) of commercial hard red winter samples grown in Oklahoma.
4. Rayas-Duarte, P. 2003. The American diet – How fats and grains affect your health and weight. Food Technology Facts FAPC – 125, printed version and print-on-demand form in the web at http://www.fapc.okstate.edu/factsheets/americandiet.pdf. Four pages. Educational material directed to the average American consumer with information about benefits of a balance diet that includes whole grains; definition and description simple and complex carbohydrates, fats and diet choices. Encouraged consumers to be knowledgeable of their eating habits and hopefully persuade them to change to alternative healthy choices.
5. Rayas-Duarte, P. and Willoughby, C. 2003. Health Food Trends are Becoming Increasingly Popular. Food and Agricultural Products Center Flash, October 14, 2003, also available in the web at http://www.fapc.okstate.edu/fapcflash/healthfood.pdf. Provides information on the health food sector, such as estimated size, market growth projections, demographics and salary income of consumers who shopped at health food stores, definition of terms organic, whole, natural, and functional foods.
6. Rayas-Duarte, P. 2003. Studies Find MSG is not Harmful to Health. Food and Agricultural Products Center Flash, September 14, 2003, also available in the web at http://www.fapc.okstate.edu/FAPCFlash/msg.pdf. Provides information for general public on monosodium glutamate and explains that is naturally found in many common foods. Addressed controversial reports from 1960’s; summarized research finding MSG safety.
7. Rayas-Duarte, P. 2003. Development of a biscuit with added fiber. FAPC Product Profiles. FAPC.PP.00001. Addressing the problem that the majority of Americans do not include enough fiber in our diets, a biscuit products was developed containing 4 g fiber per serving, serving size 50 g. Information was published explaining benefits of adding fiber, product formulation, ingredient list, nutritional information and market application.
8. Rayas-Duarte, P. 2002. Oklahoma Hard Red Winter Wheat - 2002 Crop Quality Report. 9. Rayas-Duarte, P., Francisco, C. and Krenzer, E. 2002. Physical properties and laboratory scale
extraction rate of Oklahoma Hard Red Winter wheat. 1999 Cultivars Trials in Agricultural Experiment Stations. FAPC P-991. Forty pages.
10. Rayas-Duarte, P., and Francisco, C. 2001. Evaluation of hard white winter wheat breeder lines for alkaline Asian noodles. Food Technology Facts FAPC-109. Pages 1-9. Oklahoma Cooperative Extension Service, Division of Agricultural Sciences and Natural Resources. Oklahoma State University, Stillwater, OK. Printed version and print-on-demand at http://www.fapc.okstate.edu/files/factsheets/fapc109.pdf.
11. Holcomb, R. B. and Rayas-Duarte, P. 2000. Refrigerated/frozen dough, batters and bakery products: Industry status and trends. Food Technology Facts FAPC –111. Pages 1-7. Printed version and print-on-demand form in the web at
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http://www.fapc.okstate.edu/files/factsheets/fapc111.pdf. 12. Rayas Duarte, P. 1999. TCK: Preguntas y Respuestas. (Questions and Answers) APPAMEX
Bulletin, June 1999. (In Spanish). Compiled and translated information about a wheat disease (TCK) to Spanish; the report was published in a trade magazine by APPAMEX, a grain and milling organization. Tilletia controversa Kuhn (TCK) is the casual organism of dwarf bunt of winter wheat. Teliospores of T. controversa are deposited in the soil at the time of harvesting. The teliospores remain viable for up to 10 years. It has been a concern of many wheat importer countries in the world - which also produce winter wheat - that wheat imported from the U. S. will carry the spores posing a danger to their wheat production.
Manuals/Educational Materials
13. Krenzer, G., Anderson, K., Edwards, L., Hunger, B., Peeper, T., Phillips, T. and Rayas, P. Managing Wheat for Quality. Two pages. Directed to wheat producers, this material defines important factors for marketing wheat.
14. Glossary of Wheat Quality Evaluation Equipment. Pages 22. Educational material designed for the wheat industry, prepared for the Elevator’s Conference in January 2000.
PRESENTATIONS OUTSIDE OSU CAMPUS - INVITED SPEAKER
Food Science and Technology programs in three universities in Indonesia - Universitas Mataram, Mataram, West Nusa Tenggara; Universitas Jember, Jember, East Java; Universitas Muhammadiyah, Jember, East Java, Indonesia; September 20-25, 2019.
Food Science and Technology programs in three universities in Indonesia - Universitas Muhammadiyah Yogyakarta, East Java; Department of Food and Agricultural Products Technology, Universitas Gadjah Mada, Yogyakarta, East Java; and Universitas Brawijaya, Malang, Indonesia, September 20-23, 2018.
“A New Era of Probiotics”. North Central District Dietetics Association Meeting, February 10, 2015, Red Rock, OK.
“Biopolymers challenge: The case of wheat gluten" invited seminar presentation at Wichita State University, Wichita, KS, Chemistry Department, April 9, 2014.
“Breakfast cereals and fiber trends: a perspective,” 2014 FD SC 4000 Current Issues in Food Science and Technology, Department of Food Science, Cornell University. Ithaca, NY, May 1-2, 2014.
Presentation “Sodium reduction and flavor modulators in Cereal Products" in FD SC 4000 class, Current Issues in Food Science and Technology, Cornell University, Ithaca NY, Food Science Department, May 2, 2013.
Presentation “Update of Trends and Challenges in Cereal Industries" in FD SC 4000 class, Current Issues in Food Science and Technology, Cornell University, Ithaca NY, Food Science Department, May 3, 2012.
Seminar “Trends in the Cereal Industry”, University of Saskatchewan, Department of Plant Sciences, Saskatoon, CA, March 29, 2011.
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Presentation “Cereal Trends Beyond Food Safety: Challenges in Cereal Industries" in FD SC 4000 class, Current Issues in Food Science and Technology, Cornell University, Ithaca NY, Food Science Department, May 5, 2011.
Maejo University, Chiang Mai Thailand, 1st International seminar on Trends in Engineering and Agro-Industry, November 16, 2010.
Cornell University, Ithaca NY, Food Science Department, seminar presentation, March 18, 2010. Universidad de Sonora, Mexico. Presentation at the Wheat Quality in Mexico Symposium,
organized by the Department of Food Research and Advanced Degree. October 20-22, 2009. Universidad de Sonora, Mexico. Presentation at the Research Symposium celebrating the 30th
Anniversary of the DIPA, Department of Food Research and Advanced Studies. February 12, 2009. Universidad Popular y Autonoma del Estado de Puebla, Mexico. Two seminar presentations,
February 6 and 10, 2009. Cornell University, Ithaca NY, Food Science Department, two seminar presentations, March 3 and 5,
2009. Khon Kaen University, Thailand; invited seminar speaker; “The Effect of Surfactants in Dough
Structure – Visualization using Confocal Microscopy.” October 27-28, 2008. 14th World Congress of Food Science & Technology. Conference Title Food for Health and
Wellbeing – Where Tradition Meets the Future, Shanghai China, October 19-23, 2008. Presentation title “Confocal microscopy study of dough structure – Effect of surfactants.” Co-chair the session “Flour Treatment & Fortified Rice.”
V International Food Science Conference; organized by International Association for Cereal Science and Technology (ICC), Beijing Food Research Institute (BFRI) and Food Science Editorial Department (FSED), China Food Publishing Co. Conference Title: Advances in Processing and Food Safety of Agricultural Products, Chengdu, China; August 15-20, 2008.
ICC International Workshop, November 27-29 2007, Pingtung, Taiwan, ROC “Quality and Safety Assessment of Cereal Based Products,” presentation title: Safety and Wholesomeness of Cereal Food. Conference organized by International Association for Cereal Science and Technology (ICC) and China Grain Products R&D Institute, Taiwan, ROC.
Maejo University, Thailand; invited seminar speaker; “Current Issues on Quality and Safety Assessment of Cereal Based Products,” 2007.
Khon Kaen University, Thailand; invited seminar speaker; “Allergens and Wheat Quality of Cereal Grains: Planning for the Decade.” 2007.
Maejo University, Thailand; invited seminar speaker; “Quality Issues of Frozen Dough Baked Products: Present and Future.” 2006.
Khon Kaen University, Thailand; invited seminar speaker; “Protein and Carbohydrate Interaction Studies Related to Wheat Quality.” 2006.
IV International Food Science Conference, Xiamen, China; “Effect of glutathione on baking performance and rheological properties of frozen dough,” and “Cereal grains: Their impacts on health and food safety.” Organized by International Association for Cereal Science and Technology (ICC), Beijing Food Research Institute (BFRI) and Food Science Editorial Department (FSED), China Food Publishing Co. 2006.
1st International Forum on Cereal Science, Wuxi, China; “Quality Issues of Frozen Dough Baked Products: Present and Future,” Organized by International Association for Cereal Science and Technology (ICC) and Jiangnan University. 2006.
Khon Kaen University, Thailand; invited speaker; “Deciphering Wheat Quality: What is Known and What is Still Elusive,” 2005.
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University of Sonora, Mexico; invited speaker; 25th anniversary of Food Science Department. 2003. Balchem Encapsulates, New Hampton, NY; invited speaker for their annual customer’s meeting.
2003. Universidad Federal de Santa Catarina, Brazil; invited to conduct a 16-hr workshop entitled “Quality
Aspects of Wheat in Relation to Baking Properties.” 2003. University of Maryland Eastern Shore, Princess Anne, MD. Invited speaker, seminar. 2002.
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