@misc{gerald_boyd_delauder_lewis_2011, title={Procyanidins from muscadine seeds Analysis of antioxidant capacity}, volume={22}, number={5}, journal={Agro Food Industry Hi-Tech}, author={Gerald, T. M. and Boyd, L. C. and Delauder, S. F. and Lewis, W. E.}, year={2011}, pages={19–22} }
 @misc{sauls_banini_boyd_hoffman_2007, title={Elevated prothrombin level and shortened clotting times in subjects with type 2 diabetes}, volume={5}, ISSN={["1538-7836"]}, DOI={10.1111/j.1538-7836.2007.02366.x}, abstractNote={The partial thromboplastin time [1] and its successor, the activated partial thromboplastin time (aPTT) [2], have long been used to detect coagulation factor deficiencies and monitor replacement therapy in patients at risk of bleeding. More recently, a correlation has been reported between short aPTT values and the risk of thrombosis [3,4], as well as the risk of recurrence in patients who have already suffered a thromboembolic event [5]. High factor (F)VIII or IX levels can contribute, but are not the only determinants of a short aPTT [6]. An elevated level of prothrombin has also been associated with thrombosis [7], and elevated levels of prothrombin lead to increased thrombin generation in an in vitro model of hemostasis [8]. Thus, it seems likely that elevated prothrombin levels could contribute both to thrombotic risk and to a shortening of the aPTT. Insulin resistance and type 2 diabetes mellitus (DM) are associated with an increased risk of atherothrombotic events [9], as well. In order to determine whether the levels of prothrombin or other plasma clotting factors might play a role in the thrombotic tendency in diabetes, we assayed clotting times, and prothrombin, antithrombin, fibrinogen and plasminogen activator inhibitor-1 (PAI-1) levels in subjects with or without type 2 DM. The prothrombin time (PT) and aPTT assays were performed in the Durham Veterans Affairs Medical Center Clinical Hematology Laboratory on an STA analyzer (Diagnostica Stago, Asnières, France) using Neoplastin (ISI 1.3) and PTT Automate reagents, respectively. The reference range for the PT International Normalized Ratio (INR) is 0.89–1.20 and for the aPTT it is 23.5–35.1 s. Levels of prothrombin, fibrinogen and PAI-1 were determined by ELISA. The subjects were the first 40 of 81 subjects recruited into a trial on the effects of muscadine grape juice on parameters related to glycemic control and cardiovascular risk [10]. This study was conducted under a protocol approved by the Institutional Review Board of North Carolina State University. The details of this study, including subject characterization have been published previously [10]. Blood samples were collected before and after a period during which some of the subjects consumed wine or grape juice. Blood samples collected before the dietary intervention were used to assess coagulation parameters. Subjects were provisionally classified as DM based on their report of having been so diagnosed by a physician. They were subsequently reclassified based on fasting glucose, insulin and glycated hemoglobin (HbA1C) levels. Selfclassification into DM or control groups was verified for all except three subjects, who were excluded from the analysis because the fasting glucose, insulin and HbA1C levels did not allow them to be unambiguously classified. Data from a total of 10 male and 9 female controls, and 8 male and 10 female diabetic subjects were available for analysis. Informed consent was obtained from all participants. We found that DM subjects had shorter values than controls for the aPTT (25.6 ± 3.7 vs. 29.3 ± 3.4 s; P 1⁄4 0.006) and PT assays (11.3 ± 0.5 vs. 11.9 ± 0.6 s; P 1⁄4 0.005). While the differences were small in absolute terms, they were highly statistically significant. In addition, the distribution of the values was different in controls and diabetics. Only the distributions of aPTT values are shown in the top panel of Fig. 1, but the distribution of PT values looked very similar. In addition, male controls tended to have a shorter mean aPTT than females, but the difference did not reach statistical significance. PT values were not different for male and female control subjects. DM subjects also had significantly higher prothrombin levels than controls (1.8 ± 1.2 vs. 1.0 ± 0.3 units mL; P 1⁄4 0.04), and male controls had higher prothrombin levels than female controls (1.22 ± 0.48 vs. 0.83 ± 0.29 units mL; P 1⁄4 0.03). There was also a striking tailing of prothrombin values to the high side of the distribution curve in the diabetic subjects, as shown in the lower panel of Fig. 1. In the diabetic subjects there was a significant inverse correlation between the prothrombin level and the PT and aPTT (r 1⁄4 )0.4 for females and )0.55 for males), which was not found in the control groups. This suggests that the elevated prothrombin level in diabetics is an important contributor to the shortened clotting times. There was no significant difference in fibrinogen, antithrombin or PAI-1 levels between the groups. We believe that the difference in prothrombin level could be responsible for shortening of both the PT and the aPTT. However, because the PT clots so much more rapidly than the Correspondence: Maureane Hoffman, Laboratory Service (113), Durham Veterans Affairs Medical Center, 508 Fulton St, Durham, NC 27705, USA. Tel.: +1 919 286 6925; fax: +1 919 286 6828; e-mail: maureane@ med.unc.edu}, number={3}, journal={JOURNAL OF THROMBOSIS AND HAEMOSTASIS}, author={Sauls, D. L. and Banini, A. E. and Boyd, L. C. and Hoffman, M.}, year={2007}, month={Mar}, pages={638–639} }
 @article{allen_allen_boyd_alston-mills_fenner_2006, title={Determination of membrane lipid differences in insulin resistant diabetes mellitus type 2 in whites and blacks}, volume={22}, ISSN={["0899-9007"]}, DOI={10.1016/j.nut.2006.07.007}, abstractNote={Insulin resistance in diabetes mellitus type 2 (DM2) can result from membrane lipid alterations. Blacks are at a higher risk of developing DM2; therefore, we investigated whether membrane lipid differences exist between blacks and whites and if differences contribute to impaired insulin binding in diabetes. Subjects were recruited from four groups: white control (n = 10), black control (n = 10), white diabetic (n = 5), and black diabetic (n = 10). Diabetic subjects who had DM2 with insulin resistance on insulin monotherapy were matched by age and sex. The following determinations were made: fasting serum glucose, fasting serum insulin, plasma lipid profile, red blood cell (RBC) membrane lipids and cholesterol, and RBC insulin binding. The membrane lipid analysis showed racial differences in phosphatidyl ethanolamine (PE) and phosphatidyl choline (PC). The plasma membrane of whites showed higher PE and lower PC levels than that in blacks. The RBC rheologic (PE/phosphatidyl serine) properties (deformability) were lower in diabetics and black subjects. The saturated nature of RBC ([sphingomyelin + PC)/(PE + phosphatidyl serine]) was the lowest in white control subjects (P < 0.056). The combination of increased saturated/polyunsaturated fatty acids, increased saturated nature, and increased cholesterol/phospholipid can contribute to decreased membrane fluidity, resulting in insulin resistance. Also, decreased RBC deformability can make oxygen delivery through the capillaries difficult, create tissue hypoxia, and contribute to some of the known complications of diabetes. Membrane lipid alteration may be one of the reasons for a higher incidence of diabetes among blacks.}, number={11-12}, journal={NUTRITION}, author={Allen, Hengameh G. and Allen, Jonathan C. and Boyd, Leon C. and Alston-Mills, Brenda P. and Fenner, Gregory P.}, year={2006}, pages={1096–1102} }
 @article{perez-mateos_lanier_boyd_2006, title={Effects of rosemary and green tea extracts on frozen surimi gels fortified with omega-3 fatty acids}, volume={86}, ISSN={["1097-0010"]}, DOI={10.1002/jsfa.2388}, abstractNote={Abstract}, number={4}, journal={JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE}, author={Perez-Mateos, M and Lanier, TC and Boyd, LC}, year={2006}, month={Mar}, pages={558–567} }
 @article{banini_boyd_allen_allen_sauls_2006, title={Muscadine grape products intake, diet and blood constituents of nondiabetic and type 2 diabetic subjects}, volume={22}, ISSN={["1873-1244"]}, DOI={10.1016/j.nut.2006.08.012}, abstractNote={Red wines and grape juices contain polyphenolics with antioxidant and antiplatelet properties that may be protective against oxidative stress leading to hypertension, insulin resistance, and type 2 diabetes (T2D). This study evaluated the effects of supplementing meals of subjects with 150 mL of muscadine grape juice (MJ), muscadine grape wine (MW), and dealcoholized muscadine grape wine (Dz-W) on glycemic indices, blood constituents, lipid profile, anthropometric, and nutrient intakes of healthy and T2D subjects over a 28-d period. Subjects with T2D were assigned to take MJ, MW, or Dz-W. Non-diabetics consumed MJ and controls were given no test drinks. Several metabolic indicators associated with diabetic conditions were measured at baseline and repeated after 28 d. Diabetics given MW and Dz-W showed lower levels of blood glucose, insulin, and glycated hemoglobin, indicating better glycemic control. Elevated dietary vitamin C and E levels were observed in diabetics given Dz-W, indicating improved antioxidant status. Decreased red blood cell membrane saturated fatty acids and increased mono- and polyunsaturated fatty acids for subjects with T2D given MW suggested improved membrane fluidity. Lower sodium and chloride values for subjects T2D given MW suggested lower risk for developing hypertension. Improved hepatic conditions were noted by decreases in alanine aminotransferase and aspartate aminotransferase among subjects with T2D given MW, indicating better insulin sensitivity and decreased tendency toward impaired liver function. Daily intake of 150 mL of MW or Dz-W with meals improved several metabolic responses among diabetics compared with diabetics given MJ.}, number={11-12}, journal={NUTRITION}, author={Banini, Akpene E. and Boyd, Leon C. and Allen, Jonathan C. and Allen, Hengameh G. and Sauls, Derrick L.}, year={2006}, pages={1137–1145} }
 @article{perez-mateos_boyd_lanier_2004, title={Stability of omega-3 fatty acids in fortified surimi seafoods during chilled storage}, volume={52}, ISSN={["1520-5118"]}, DOI={10.1021/jf049656s}, abstractNote={Physical, chemical, and sensory properties of cooked surimi seafood gels (crab analogue) fortified with omega-3 fatty acids (FA) were monitored during chilled storage. Three sources of stabilized omega-3 FA (fish oil concentrate, menhaden oil, and a purified marine oil) were each incorporated into gels to an omega-3 FA content of 1.5 or 2.5%, w/w. Omega-3 FA stability, development of off-flavors, and changes in color and texture were monitored during chilled storage for 2 months. Gels with fish oil concentrate developed fishy flavor and aroma within 30 days and were eliminated from the study. Gels containing menhaden oil and purified marine oil exhibited little change in sensory properties or oxidation products throughout 2 months of storage. Relative polyene index values (ratio of polyunsaturated to saturated fatty acids) indicated that the omega-3 FA were stable at both levels of addition. Omega-3 fortified gels were whiter than control gels, and gel texture was modified when menhaden and purified oils were added but not significantly affected by the level of omega-3 addition.}, number={26}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Perez-Mateos, M and Boyd, L and Lanier, T}, year={2004}, month={Dec}, pages={7944–7949} }
 @article{allen_allen_boyd_alston-mills_2003, title={Can anthropometric measurements and diet analysis serve as useful tools to determine risk factors for insulin-resistant diabetes type 2 among white and black Americans?}, volume={19}, ISSN={["0899-9007"]}, DOI={10.1016/S0899-9007(03)00090-X}, abstractNote={Central obesity is implicated in the development of insulin resistance by increasing insulin demand and eventually leading to hyperinsulinemia. Anthropometric measurements have been helpful in determining the risk factors in developing diabetes mellitus type 2. In this study we investigated whether anthropometric measurements differ among diabetics of different races. We also evaluated whether nutrient intake of these individuals was related to anthropometric measurement changes.Subjects were recruited from four groups: white control (n = 10), black control (n = 10), white diabetic (n = 5), and black diabetic (n = 10). The diabetic subjects had type 2 diabetes with insulin resistance on insulin monotherapy (age and sex matched). The following determinations were made: diet analysis, body mass index (kg/m(2)), the ratio of waist (umbilical level) to hip (maximum at buttocks) circumference, the ratio of waist to thigh (mid-thigh), and body fat percentage.The micronutrient consumption was fairly similar in all groups with the exception of vitamin A (greatest consumption in the white control group, P < 0.05; and the lowest consumption in the black control group, P < 0.05). The data also suggested that central obesity (greatest waist-to-hip ratio) was present in the individuals with type 2 diabetes. The higher total fat, including saturated, monounsaturated, polyunsaturated, and cholesterol, intake in the diabetic groups were observed.The type of fat consumed may be as important as the total fat consumption in the development of insulin resistance. The diet analysis can provide valuable information about the dietary habits of an individual and the possible causes of metabolic problems leading to a disease state. However, genetic factors must be considered when looking at diabetes incidence in different ethnic groups. For example, even though the black diabetic group consumed less fat in comparison with the other groups, their body fat percentages were higher. Therefore, we cannot conclude that high fat intake is primarily responsible for increased body fat percentage. Although anthropometric measurements are a useful tool in risk assessment, researchers should consider anatomic differences among different racial groups as covariables. Diet analysis when used in conjunction with anthropometric measurements can serve as a useful tool to detect whether metabolic alterations are related to dietary habits.}, number={7-8}, journal={NUTRITION}, author={Allen, HG and Allen, JC and Boyd, LC and Alston-Mills, BP}, year={2003}, pages={584–588} }
 @article{banini_allen_allen_boyd_lartey_2003, title={Fatty acids, diet, and body indices of type II diabetic American whites and blacks and Ghanaians}, volume={19}, ISSN={["0899-9007"]}, DOI={10.1016/S0899-9007(03)00108-4}, abstractNote={This research was designed to study the diet, lipid profile, and metabolic and body indices of type II diabetic and non-diabetic subjects among American white and black and Ghanaian populations.Fifty-one type II diabetic and non-diabetic volunteers were recruited through medical clinics. Data collected included food intake and anthropometric measurement. Blood samples were taken for glucose and serum lipid analyses. Serum non-esterified fatty acids, very low-density lipoproteins, low-density lipoproteins, high-density lipoproteins, total cholesterol, and triacylglycerols levels were measured.The Ghanaian subjects had lower body mass indexes than did the American white and black subjects (P < 0.01), although they recorded the highest carbohydrate intake. Dietary fat intake was not significantly correlated with body fat level or body mass index among the different observational groups. The serum ratio of saturated to polyunsaturated fat was higher in all diabetics than in controls and higher in Ghanaians than in Americans. Total cholesterol, triacylglycerols, and lipoproteins were within normal ranges for diabetic and non-diabetic subjects. The ratio of total cholesterol to high-density lipoprotein cholesterol was slightly elevated among the white diabetics (P < 0.05).The data showed a higher metabolism of carbohydrate for energy in the Ghanaian group than in the other groups. In addition, fat metabolism may differ between Americans and Ghanaians. For many variables, black Americans were more similar to white Americans than to Ghanaians. These observations imply that cultural factors may contribute more than ethnic origin to the etiology of diabetes.}, number={9}, journal={NUTRITION}, author={Banini, AE and Allen, JC and Allen, HG and Boyd, LC and Lartey, A}, year={2003}, month={Sep}, pages={722–726} }
 @article{middleton_ferket_boyd_daniels_gallagher_2001, title={An evaluation of co-extruded poultry silage and culled jewel sweet potatoes as a feed ingredient for hybrid Tilapia (Oreochromis niloticus x O-mossambicus)}, volume={198}, ISSN={["0044-8486"]}, DOI={10.1016/S0044-8486(00)00601-3}, abstractNote={Two experiments were conducted with hybrid tilapia to evaluate a meal made by extrusion co-processing culled sweet potatoes and poultry mortality silage (ESPFP). In both experiments, dried, cull sweet potatoes and fermented whole turkey carcasses (60:40 ratio, w/w wet basis) were co-extruded, dried, and hammer-milled to make the ESPFP test ingredient. The resulting ESPFP meal was included at 0%, 11%, 22%, and 33% by weight in isocaloric, isonitrogenous pelleted diets. In an 87-day growth trial, no significant differences were found in the growth parameters or carcass (market) yields among the treatment groups. Tank water quality parameters were also unaffected by inclusion of the experimental ingredient. A consumer panel found no significant differences in the sensory indices (aroma, flavor, and texture) of the fillets from fish fed with the graded levels of ESPFP in the diet versus those from fish fed the control diet. The digestibility of the diets containing the ESPFP meal was evaluated in a second trial. The apparent dry matter (DM), gross energy (GE), and crude protein (CP) digestibility coefficients were reduced linearly with increasing levels of the ESPFP meal in the diets (P<0.019). However, the level of inclusion of the ESPFP meal had no effect on the apparent organic matter (OM) digestibility coefficient values among the diets. Acid detergent fiber (ADF) and acid detergent insoluble nitrogen (ADIN) increased linearly (P<0.001) with increasing levels of ESPFP in the diets, indicating significant heat damage had occurred during manufacture of the test ingredient. The indigestible Maillard polymers formed during extrusion co-processing and drying of these two ingredients accounted for 93% of the reduction in protein digestibility in the diets and were a contributing factor to the reductions in DM and GE digestibility. Extrusion co-processing of culled sweet potatoes and poultry mortality silage produces an acceptable feed ingredient for hybrid tilapia that can be included at up to 33% of the diet without adversely affecting growth, market yield, sensory indices, or water quality as compared to a standard tilapia diet.}, number={3-4}, journal={AQUACULTURE}, author={Middleton, TF and Ferket, PR and Boyd, LC and Daniels, HV and Gallagher, ML}, year={2001}, month={Jul}, pages={269–280} }
 @article{birch_fenner_watkins_boyd_2001, title={Antioxidant properties of evening primrose seed extracts}, volume={49}, ISSN={["0021-8561"]}, DOI={10.1021/jf010542f}, abstractNote={The antioxidant activity of extracts of evening primrose seeds (SE) and a commercially extracted filter cake (FC) were determined. The SE and FC were extracted with methanol/water (9:1) followed by evaporation and concentration. Extracts were tested in a bulk oil system and an oil-in-water emulsion using safflower oil as the major source of lipids. The antioxidant activity of the extracts was compared to that of a control and to that of butylated hydroxytoluene (BHT), singly, and in combination. Antioxidant activity was measured by the co-oxidation of beta-carotene, an oxidative stability instrument, conjugated dienes, and headspace analysis of hexanal. The SE extract had greater antioxidant activity than the FC extract. The SE extract was more effective in controlling the oxidation in the oil-in-water model system than in the bulk oil system. The activity of SE was concentration dependent, and at higher concentrations the SE was as effective as BHT, but it required higher concentrations because of its lack of purity. Synergism between SE and BHT was demonstrated in both model systems.}, number={9}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Birch, AE and Fenner, GP and Watkins, R and Boyd, LC}, year={2001}, month={Sep}, pages={4502–4507} }
 @article{adcox_boyd_oehrl_allen_fenner_2001, title={Comparative effects of phytosterol oxides and cholesterol oxides in cultured macrophage-derived cell lines}, volume={49}, ISSN={["1520-5118"]}, DOI={10.1021/jf001175v}, abstractNote={The cytotoxicity of cholesterol and a mixture of beta-sitosterol/campesterol (50%/40%) and their oxides was examined in a cultured-derived macrophage cell line, C57BL/6. Cell numbers, lactate dehydrogenase (LDH) leakage, protein content, lipid uptake, and mitochondria dehydrogenase activity were determined after exposure of cell mononlayers to sterols and sterol oxides at a concentration of 200 microg/mL for up to 120 h. Results indicate that the oxides of cholesterol, beta-sitosterol, and campesterol exhibited similar patterns of toxicity as indicated by LDH leakage, cell viability, and mitochondria dehydrogenase activity. Greatest cell damage was associated with treatments containing 5 alpha,6 alpha-epoxide or cholesterol oxides, followed by beta-sitosterol/campesterol oxides, cholesterol, and beta-sitosterol. The oxides of beta-sitosterol/campesterol caused less LDH leakage and less of an effect on protein content. Results of this study demonstrate that phytosterols contained in vegetable oils, when subjected to frying conditions, do oxidize and may cause cellular damage in an in vitro cell line similar to cholesterol oxides, although less severe.}, number={4}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Adcox, C and Boyd, L and Oehrl, L and Allen, J and Fenner, G}, year={2001}, month={Apr}, pages={2090–2095} }
 @article{oehrl_hansen_rohrer_fenner_boyd_2001, title={Oxidation of phytosterols in a test food system}, volume={78}, ISSN={["0003-021X"]}, DOI={10.1007/s11746-001-0391-z}, abstractNote={Abstract}, number={11}, journal={JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY}, author={Oehrl, LL and Hansen, AP and Rohrer, CA and Fenner, GP and Boyd, LC}, year={2001}, month={Nov}, pages={1073–1078} }
 @article{middleton_ferket_boyd_2001, title={The effect of ethoxyquin on the quality of ground poultry mortality carcasses preserved by lactic acid fermentation and phosphoric acid stabilization}, volume={80}, ISSN={["0032-5791"]}, DOI={10.1093/ps/80.8.1154}, abstractNote={Fermentation and acidification have been shown to preserve the protein quality of ground poultry coproducts, but the effects of these processes on their lipid stability are unknown, especially in the presence of an antioxidant. To evaluate the effects of these treatments on lipid quality, ground poultry mortality carcasses, with and without an addition of 500 ppm ethoxyquin, were stabilized for 14 and 45 d by lactic acid fermentation or acidification with 2.76, 5.07, 7.35, or 9.65% feed-grade H3PO4. Ethoxyquin treatment significantly (P < 0.001) improved the oxidative stability of lipids from all storage treatments. However, the addition of ethoxyquin increased (P < 0.001) the levels of volatile N (VN) from 2.51 to 3.18% in products stored for 45 d and resulted in an increase (P < 0.001) in free fatty acids in all ensiled products. Ethoxyquin addition had no effect (P > 0.120) on the fatty acid profile of products stored for 14 d but significantly increased (P < 0.001) the levels of stearic (C18:0) and arachidonic acids (C20:4) in products stored for 45 d. In this experiment, the addition of ethoxyquin to preservation systems for the short-term storage of poultry mortality carcasses improved the lipid quality of the ground material without compromising the protein quality or affecting proximate analysis parameters. However, the increased oxidative stability of mortality silage materials that contain ethoxyquin may contribute to enhanced microbial or enzymatic activities that result in proteolytic or lypolytic breakdown products following longer periods of storage.}, number={8}, journal={POULTRY SCIENCE}, author={Middleton, TF and Ferket, PR and Boyd, LC}, year={2001}, month={Aug}, pages={1154–1163} }
 @article{alam_basha_boyd_2000, title={Characterization of methanol-soluble and methanol-insoluble proteins from developing peanut seed}, volume={48}, ISSN={["0021-8561"]}, DOI={10.1021/jf991337r}, abstractNote={The 85% methanol-soluble proteins are known to specifically contribute to the production of flavor of roasted peanut. To determine the nature of the 85% methanol-soluble proteins, they were isolated from the peanut seed, and the 85% methanol-soluble (MS) and 85% methanol-insoluble (MIS) fractions were characterized using polyacrylamide gel electrophoresis (PAGE) and capillary electrophoresis. The results showed that the 85% MS fraction contained lower amounts (9-10%) of protein than the MIS fraction (15-33%). Protein content of the MIS fraction increased more significantly during seed maturation than it did in the MS fraction. Unlike the protein, free amino acids and soluble sugars levels of the MS fraction decreased significantly during seed maturation. The 85% MS fraction contained predominantly low molecular weight (<20 kDa) proteins/polypeptides, whereas the MIS fraction contained a mixture of polypeptides with molecular weight between 14 kDa and 90 kDa. SDS-PAGE showed no major changes in the polypeptide composition of the MS fraction during seed maturation. Capillary electrophoretic analysis revealed major qualitative and quantitative changes in the protein and polypeptide composition of the MS and MIS fractions during seed maturation. Fatty acid analysis of these fractions indicated that the MS fraction is lipoprotein in nature and rich in oleic and linoleic acids.}, number={11}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Alam, M and Basha, SM and Boyd, LC}, year={2000}, month={Nov}, pages={5517–5521} }
 @article{middleton_ferket_daniels_boyd_stikeleather_hines_2000, title={The use of poultry mortalities as an alternative bait for the harvesting of blue crabs Callinectes sapidus (Rathbun, 1885)}, volume={19}, number={2}, journal={Journal of Shellfish Research}, author={Middleton, T. F. and Ferket, P. R. and Daniels, H. V. and Boyd, L. C. and Stikeleather, L. F. and Hines, R. J.}, year={2000}, pages={723–729} }
 @article{boyd_drye_hansen_1999, title={Isolation and characterization of whey phospholipids}, volume={82}, ISSN={["0022-0302"]}, DOI={10.3168/jds.S0022-0302(99)75509-8}, abstractNote={A freeze-dried whey powder was produced by microfiltration of Cheddar cheese whey. A 0.2-micron ceramic membrane in a stainless steel housing unit was used to concentrate components > 400 kDa present in the whey. The experimental whey powder, derived from Cheddar cheese whey, and a commercial whey powder were subjected to proximate analysis, lipid classes, phospholipid classes, and fatty acid compositional analyses. Commercial whey powder and commercial soybean lecithin were subjected to an alcohol fractionation procedure in an effort to alter the ratio of phosphatidyl choline to phosphatidyl ethanolamine and the functionality of dairy phospholipids. The fractionation procedure produced an alcohol-insoluble fraction containing 84% phosphatidyl ethanolamine, whereas the alcohol-soluble fraction resulted in a decrease in the phosphatidyl choline to phosphatidyl ethanolamine ratio. The commercial whey contained a higher ratio of phospholipids to neutral lipids compared with the experimental whey. The classes of phospholipids present within the two wheys were similar, whereas the experimental whey contained a phosphatidyl choline content twice that of the commercial whey, and the phospholipids composition of both wheys differed from the milk fat globule membrane. Comparison of the phospholipids and fatty acid composition of the wheys with the soy lecithin revealed that although the wheys were similar to each other, they differed from the soy lecithin in both the classes of phospholipids present and in the fatty acid composition. These compositional differences may influence the functionality of whey phospholipids.}, number={12}, journal={JOURNAL OF DAIRY SCIENCE}, author={Boyd, LC and Drye, NC and Hansen, AP}, year={1999}, month={Dec}, pages={2550–2557} }
 @article{basha_ying_vives_young_boyd_1998, title={Fractionation and characterization of a protein fraction producing off-flavor volatiles in peanut seed}, volume={46}, ISSN={["0021-8561"]}, DOI={10.1021/jf971068+}, abstractNote={A high molecular weight protein fraction (peak I) obtained from peanut (Arachis hypogaea L. cv. Florunner) seed was fractionated using ammonium sulfate and methanol to isolate the protein(s) involved in off-flavor volatile production during roasting of peanut. The results showed that maximum off-flavor volatile-producing activity is associated with the 20% ammonium sulfate precipitate and 85% methanol-soluble fraction of this protein. Peak I protein was found to be lipoprotein in nature and is rich in oleic acid (63%) and palmetic acid (8%). Furthermore, the 85% methanol-soluble fraction of peak I protein was found to contain a mixture of low molecular weight proteins and major amounts of glycine (11%), alanine (11%), proline (15%), phenylalanine (8%), and lysine (8%). Keywords: Amino acids; electrophoresis; fatty acids; fractionation; lipoprotein; off-flavor; peanut; protein}, number={6}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Basha, SM and Ying, M and Vives, MR and Young, CT and Boyd, LC}, year={1998}, month={Jun}, pages={2130–2135} }
 @article{boyd_nwosu_young_macmillian_1998, title={Monitoring lipid oxidation and antioxidant effects of phospholipids by headspace gas chromatographic analyses of rancimat trapped volatiles}, volume={5}, ISSN={["1065-7258"]}, DOI={10.1111/j.1745-4522.1998.tb00124.x}, abstractNote={ABSTRACT}, number={4}, journal={JOURNAL OF FOOD LIPIDS}, author={Boyd, LC and Nwosu, VC and Young, CL and MacMillian, L}, year={1998}, month={Dec}, pages={269–282} }
 @article{nwosu_boyd_1997, title={Positional distribution of fatty acids on triacylglycerols of menhaden (Brevoortia tyrannis) and salmon (Salmo salar) oils}, volume={4}, ISSN={["1065-7258"]}, DOI={10.1111/j.1745-4522.1997.tb00081.x}, abstractNote={ABSTRACT}, number={1}, journal={JOURNAL OF FOOD LIPIDS}, author={Nwosu, CV and Boyd, LC}, year={1997}, month={May}, pages={65–74} }