Jin Young Faller

ScholarGPS® ID: 16618575882166

Affiliation

University of Illinois at Urbana-Champaign, Urbana and Champaign, United States

Affiliation History

Field

Agriculture and Natural Resources

Discipline

Food Science and Technology

Metrics Summary

Publication Count

Predicted Citations

222

Predicted h-index

Ranking

Publications and Citation History

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PHYSICAL AND SENSORY CHARACTERISTICS OF EXTRUDED CORN/SOY BREAKFAST CEREALS (journal article) Faller, J.F. \| Faller, J.Y. \| Klein, B.P. Journal of Food Quality, volume 23, issue 1, pages 87-102 (2000). 10.1111/j.1745-4557.2000.tb00198.x Cited by (9) \| Cite \| Source
Acceptability of Extruded Corn Snacks as Affected by Inclusion of Soy Protein (journal article) Faller, J.Y. \| Klein, B.P. \| Faller, J.F. Journal of Food Science, volume 64, issue 1, pages 185-188 (1999). 10.1111/j.1365-2621.1999.tb09888.x Cited by (26) \| Cite \| Source
Stability of Isoflavones during Extrusion Processing of Corn/Soy Mixture (journal article) Mahungu, S. M. \| Diaz-Mercado, S. \| Li, J. \| Schwenk, M. \| Singletary, K. \| Faller, J. Journal of Agricultural and Food Chemistry, volume 47, issue 1, pages 279-284 (1999). 10.1021/jf980441q Cited by (92) \| Cite \| Source
Characterization of Corn‐Soy Breakfast Cereals by Generalized Procrustes Analyses (journal article) Faller, J. Y. \| Klein, B. P. \| Faller, J. F. Cereal Chemistry, volume 75, issue 6, pages 904-908 (1998). 10.1094/CCHEM.1998.75.6.904 Cited by (8) \| Cite \| Source
SENSORY AND PHYSICAL PROPERTIES OF EXTRUDED POTATO PUFFS1 (journal article) Faller, Jin Young \| Heymann, Hildegarde Journal of Sensory Studies, volume 11, issue 3, pages 227-245 (1996). 10.1111/j.1745-459X.1996.tb00043.x Cited by (15) \| Cite \| Source