This document lists patents and publications by Dr. E. Terry Finocchiaro related to food science and nutrition. It includes 14 US patents granted from 1996 to 2013 related to using starches to induce satiety, control weight, and develop reduced fat foods. It also lists 9 publications from 1980 to 2012 on topics like resistant starches, cholesterol oxides, and lactase immobilization. The document provides an overview of Dr. Finocchiaro's work in patents and scholarly publications in food science and weight management.

1. Dr. E. Terry Finocchiaro, Patents and Publications, 2016.
Patents and Patent Applications
1. Finocchiaro. E. T. and Janik, D. 2013. US 8613971. Use of extruded starch-based complexes for satiety, reduction of food
intake and weight management.
2. Aimutis, W.R., Catani, S.J., Clarke, S. D., Finocchiaro, E.T. and Sox, T.E. US 2007/0082115. Methods for inducing satiety,
reducing food intake and reducing weight.
3. Aimutis, W.R., Paeschke, T. M., Sun, N., Johnson, S.D., Sweeney, J.F., Patist, A., Vander Pol, T. J. and Finocchiaro, E.T. US
2007/0082029. Fiber satiety compositions.
4. Aimutis, W.R., Finocchiaro, E.T., Paeschke, T. M., and Sox, T.E. US 2007/0082028. Compositions and methods for inducing
satiety and reducing caloric intake.
5. Aimutis, W.R., Catani, S.J., Clarke, S. D., Finocchiaro, E.T., Paeschke, T. M. and Sox, T.E. US 2007/0082027. Compositions
and methods for reducing food intake and controlling weight.
6. Eugene Terry Finocchiaro. 2003. NZ 515,994. Lactose-reduced milk fortified with soy protein.
7. Dunn, J.M. and E. T. Finocchiaro. 1997. US 5,614,243. Starch-based texturizing agent and method of manufacture.
8. E. T. Finocchiaro. 1997. US 5,679,396. Non-fat, reduced fat, and low fat cheeses and method of making.
9. E. T. Finocchiaro. 1997. US 5,679,395. Fat-free, reduced fat and low fat margarine-like spreads and cream cheese.
10. E. T. Finocchiaro. 1996. US 5,584,937. Starch based texturizing agent.
11. M. Dunn, A. Gross, E. Finocchiaro. 1996. US 5,571,334. Starch-based opacifying agent for use in foods and beverages.
12. E. Finocchiaro. US 5,549, 923. 1996. Starch containing reduced-fat peanut butter and method of manufacture.
13. F. Mallee, J. Stone and E. Finocchiaro. 1996. US 5,547,513. Starch-based texturizing agent.
14. F. Mallee, J. Stone and E. Finocchiaro. 1995. US 5,470,391. Starch-based texturizing agent.
Publications
1. Maki, KC, Pelkman, CL, Finocchiaro, ET, Kelley, KM, Lawless, AL, Schild, AL and Rains, TM. 2012. Resistant starch from high-
amylose maize increases insulin sensitivity in overweight and obese men. J. Nutr; 142 (4): 717-723.
2. Anderson, GH, Cho, CE, Akhavan, T, Mollard, RB, Luhovyy, BL and Finocchiaro, ET. 2010. The relationship between estimates
of corn starch digestibility by the Englyst in vitro method and glycemic response, subjective appetite and short-term food intake
in young men. Am J Clin Nutr; 91: 932-939.
3. Finocchiaro, E.T. , A. Birkett, and M. Okoniewska. 2009. Resistant Starch. pp. 205-248 in SS. Cho and P. Samuel, Eds. Fiber
Ingredients: Food Applications and Health Benefits. CRC Press, Taylor and Francis Group, N.Y.
4. Handbook of Prebiotic and Probiotic Ingredients: Health Benefits and Food Application, S.S. Cho and E. Terry Finocchiaro, eds,
CRC Press, Taylor and Francis Group, N.Y. 2010.
5. Finocchiaro, E.T. and T. Richardson. 1984. Identification and quantification of cholesterol oxides in grated cheese and bleached
butter oil. JAOCS 61:877-883.
6. Finocchiaro, E.T., K. Lee and T. Richardson. 1983. Sterol oxides in foodstuffs: a review. J. Food Protection 46:917-925.
7. Daley, G.D, Finocchiaro, E.T. and T. Richardson. 1983. Characterization of some oxidation products of beta-sistosterol. J. Agric.
Food Chemistry 31: 46-50.
8. Finocchiaro, E.T., N.F. Olson and T. Richardson. 1980. Use of immobilized lactase in milk systems. pp. in A. Fiechter, ed.
Advances in biochemical engineering. Springer-Verlag, N.Y.71-87.
9. Finocchiaro, E.T., N.F. Olson and T. Richardson. 1980. Lactase immobilized on alumina. J. Dairy Science 63: 215-222.