College of Agriculture and Life Sciences
Displaying works 41 - 60 of 78 in total
Sorted by most recent date added to the index first, which may not be the same as publication date order.
Influence of simulated food and oral processing on carotenoid and chlorophyll in vitro bioaccessibility among six spinach genotypes
Hayes, M., Corbin, S., Nunn, C., Pottorff, M., Kay, C. D., Lila, M. A., … Ferruzzi, M. G. (2021, May 14). FOOD & FUNCTION, Vol. 5.
2021 journal article
Whey and soy proteins as wall materials for spray drying rosemary: Effects on polyphenol composition, antioxidant activity, bioaccessibility after in vitro gastrointestinal digestion and stability during storage
LWT-FOOD SCIENCE AND TECHNOLOGY, 9, 111901.
An anchored chromosome-scale genome assembly of spinach improves annotation and reveals extensive gene rearrangements in euasterids
Hulse-Kemp, A. M., Bostan, H., Chen, S., Ashrafi, H., Stoffel, K., Sanseverino, W., … Van Deynze, A. (2021, June 10). PLANT GENOME.
2021 journal article
Measuring consumer acceptance of instant fortified millet products using affective tests and auctions in Dakar, Senegal
INTERNATIONAL FOOD AND AGRIBUSINESS MANAGEMENT REVIEW.
The role of pulmonary ORCC and CLC-2 channels in the response to oxidative stress
Canella, R., Benedusi, M., Martini, M., Guiotto, A., Cervellati, F., & Valacchi, G. (2021, May 7). MOLECULAR & CELLULAR TOXICOLOGY, Vol. 5.
BACE1 role in Alzheimer's disease and other dementias: from the theory to the practice
Cervellati, C., Valacchi, G., & Zuliani, G. (2021, December). NEURAL REGENERATION RESEARCH, Vol. 12.
Comparative phylogenomic analysis reveals evolutionary genomic changes and novel toxin families in endophytic Liberibacter pathogens
Tan, Y., Wang, C., Schneider, T., Li, H., Souza, R. F., Tang, X., … Zhang, D. (2021, June 5). (Vol. 6). Vol. 6.
Pea protein isolate characteristics modulate functional properties of pea protein-cranberry polyphenol particles
Strauch, R. C., & Lila, M. A. (2021, May 24). FOOD SCIENCE & NUTRITION, Vol. 9, pp. 3740–3751.
Building a Resilient, Sustainable, and Healthier Food Supply Through Innovation and Technology
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 12, 2021, pp. 1–28.
Potential of moringa leaf and baobab fruit food-to-food fortification of wholegrain maize porridge to improve iron and zinc bioaccessibility
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION.