Submissions from 2009
Germination conditions affect physicochemical properties of germinated brown rice flour, Phantipha Charoenthaikij, Kamolwan Jangchud, Anuvat Jangchud, Kuakoon Piyachomkwan, Patcharee Tungtrakul, and Witoon Prinyawiwatkul
Sensory optimization of a mayonnaise-type spread made with rice bran oil and soy protein, Karen Garcia, Sujinda Sriwattana, Hong Kyoon No, Jose Andres Herrera Corredor, and Witoon Prinyawiwatkul
Potential antioxidant activity of γ-oryzanol in rice bran as determined using an in vitro mouse lymph axillary endothelial cell model, Chih Chun Jean Huang, Zhimin Xu, and J. Samuel Godber
Lipophilic and hydrophilic antioxidants and their antioxidant activities in purple rice bran, Sungjoon Jang and Zhimin Xu
Effects of chitosan coating and storage position on quality and shelf life of eggs, Su Hyun Kim, Dal Kyoung Youn, Hong Kyoon No, Sang Won Choi, and Witoon Prinyawiwatkul
Gender comparison of physiologic and perceptual responses in recreational marathon runners, Mark Loftin, Melinda Sothern, Georgianna Tuuri, Connie Tompkins, Cathie Koss, and Marc Bonis
Fenugreek bread: A treatment for diabetes mellitus, Jack N. Losso, Darryl L. Holliday, John W. Finley, Roy J. Martin, Jennifer C. Rood, Ying Yu, and Frank L. Greenway
Comparative inhibitory activities of sulforaphane and phenethyl isothiocyanate against leukemia resistant CEM/C2 cancer cells, Jack N. Losso and Robert E. Truax
Stability of chitosan powder during long-term storage at room temperature m, Hong Kyoon No and Witoon Prinyawiwatkul
Ingredients in Dairy Products, Douglas Olson and Kayanush J. Aryana
Effects of plant maturity and growth media bacterial inoculum level on the surface contamination and internalization of Escherichia coli O157:H7 in growing spinach leaves, Shuaihua Pu, John C. Beaulieu, Witoon Prinyawiwatkul, and Beilei Ge
Physical and nutritional properties of catfish roe spray dried protein powder and its application in an emulsion system, Subramaniam Sathivel, Huaixia Yin, Peter J. Bechtel, and Joan M. King
Comparisons of chemical and physical properties of catfish oils prepared from different extracting processes, S. Sathivel, H. Yin, W. Prinyawiwatkul, and J. M. King
Dietary resistant starch increases hypothalamic POMC expression in rats, Li Shen, Michael J. Keenan, Roy J. Martin, Richard T. Tulley, Anne M. Raggio, Kathleen L. McCutcheon, and Jun Zhou
Comparative methodologies for measuring metabolizable energy of various types of resistant high amylose corn starch, Richard T. Tulley, Marko J. Appel, Tanya G. Enos, Maren Hegsted, Kathleen L. Mccutcheon, Jun Zhou, Anne M. Raggio, Roger Jeffcoat, Anne Birkett, Roy J. Martin, et al.
"Smart Bodies" school wellness program increased children's knowledge of healthy nutrition practices and self-efficacy to consume fruit and vegetables, Georgianna Tuuri, Michael Zanovec, Linda Silverman, James Geaghan, Melinda Solmon, Denise Holston, Annrose Guarino, Heli Roy, and Ellen Murphy
A global assessment of chromium pollution using sperm whales (Physeter macrocephalus) as an indicator species, John Pierce Wise, Roger Payne, Sandra S. Wise, Carolyne LaCerte, James Wise, Christy Gianios, W. Douglas Thompson, Christopher Perkins, Tongzhang Zheng, Cairong Zhu, et al.
Physicochemical and functional properties of chitosans affected by sun drying time during decoloration, Dal Kyoung Youn, Hong Kyoon No, and Witoon Prinyawiwatkul
Physicochemical and functional properties of chitosans prepared from shells of crabs harvested in three different years, Dal Kyoung Youn, Hong Kyoon No, and Witoon Prinyawiwatkul
Self-reported physical activity improves prediction of body fatness in young adults, M. Zanovec, Lisa G. Johnson, Brian D. Marx, Michael J. Keenan, and G. Tuuri
Failure to ferment dietary resistant starch in specific mouse models of obesity results in no body fat loss, June Zhou, Roy J. Martin, Richard T. Tulley, Anne M. Raggio, Li Shen, Elizabeth Lissy, Kathleen McCutcheon, and Michael J. Keenan
Submissions from 2008
Effect of preservatives on microbial safety and quality of smoked blue catfish (Ictalurus furcatus) steaks during room-temperature storage, Ligia V. Antonia da Silva, Witoon Prinyawiwatkul, Joan M. King, Hong Kyoon No, Joseph D. Bankston, and Beilei Ge
Colostrum fortified probiotic fat free yogurt, Kayanush J. Aryana, Elizabeth Albers, and Olga Cueva
Erratum to "Edible chitosan films on ready-to-eat roast beef for the control of Listeria monocytogenes" [Food Microbiol. 25 (2008) 534-537] (DOI:10.1016/j.fm.2007.11.002), Richelle L. Beverly, Marlene E. Janes, Witoon Prinyawiwatkul, and Hong K. No
Factors affecting lycopene oxidation in oil-in-water emulsions, Caitlin S. Boon, Zhimin Xu, Xiaohua Yue, D. Julian McClements, Jochen Weiss, and Eric A. Decker
Chitosan treatments affect growth and selected quality of sunflower sprouts, M. H. Cho, H. K. No, and W. Prinyawiwatkul
Quality attributes of a heart healthy yogurt, Olga Cueva and Kayanush J. Aryana
Improved knowledge and adoption of recommended food safety practices by food recovery agency personnel and volunteers participating in the serving food safely program, Katie W. Dean, Elizabeth S. Reames, Georgianna Tuuri, Michael J. Keenan, Joseph David Bankston, De'Shoin York Friendship, Melissa P. Mixon, and Easter H. Tucker
Tocopherols, tocotrienols, and γ-oryzanol contents in Japonica and Indica subspecies of rice (Oryza sativa L.) cultivated in Brazil, Riana J.B. Heinemann, Zhimin Xu, J. Samuel Godber, and Ursula M. Lanfer-Marquez
Thermal and rheological properties and the effects of temperature on the viscosity and oxidation rate of unpurified salmon oil, Jiaqi Huang and Subramaniam Sathivel
Plasticizer types and coating methods affect quality and shelf life of eggs coated with chitosan, S. H. Kim, H. K. No, and W. Prinyawiwatkul
Black Children with High Preferences for Fruits and Vegetables Are at Less Risk of Being at Risk of Overweight or Overweight, Anantha P. Lakkakula, Michael Zanovec, Linda Silverman, Ellen Murphy, and Georgianna Tuuri
Altering pasting characteristics of sweet potato starches through amino acid additives, S. Lockwood, J. M. King, and D. R. Labonte
Amino acid additives effects on sweet potato starch thermal properties, Stephanie Lockwood and Joan M. King
The biochemical and functional food properties of the Bowman-Birk inhibitor, Jack N. Losso
An excessively high Lactobacillus acidophilus inoculation level in yogurt lowers product quality during storage, D. W. Olson and K. J. Aryana
A comparison of physical and rheologic properties of arrowtooth flounder protein made using three different extracting processes, Subramaniam Sathivel and Peter J. Bechtel
Properties of pollock (theragra chalcogramma) skin hydrolysates and effects on lipid oxidation of skinless pink salmon (oncorhynchus gorbuscha) fillets during 4 months of frozen storage, Subramaniam Sathivel, Jiaqi Huang, and Peter J. Bechtel
Thermal properties and applications of the Arrhenius equation for evaluating viscosity and oxidation rates of unrefined pollock oil, Subramaniam Sathivel, Jiaqi Huang, and Witoon Prinyawiwatkul
Antibacterial activity of ozone-depolymerized crawfish chitosan, S. Seo, J. M. King, W. Prinyawiwatkul, and M. Janes
Sensory optimization of broken-rice based snacks fortified with protein and fiber, S. Sriwattana, N. Laokuldilok, and W. Prinyawiwatkul
Development of an internet/population-based weight management program for the U.S. army, Tiffany Stewart, Sandra May, H. Raymond Allen, Gaston P. Bathalon, Guy Lavergne, Lori Sigrist, Donna Ryan, and Donald A. Williamson
Selected quality characteristics of fresh-cut sweet potatoes coated with chitosan during 17-day refrigerated storage, P. Waimaleongora-Ek, A. J.H. Corredor, H. K. No, W. Prinyawiwatkul, J. M. King, M. E. Janes, and S. Sathivel
Lutein from ozone-treated corn retains antimutagenic properties, Yu Wang, Joan M. King, Zhimin Xu, Jack Losso, and Alfredo Prudente
Biochemical properties of alligator (Alligator mississippiensis) bone collagen, Ashley Wood, Masahiro Ogawa, Ralph J. Portier, Mark Schexnayder, Mark Shirley, and Jack N. Losso
Comparison of extraction methods for quantifying vitamin E from animal tissues, Zhimin Xu
Decoloration of chitosan by UV irradiation, Dal Kyoung Youn, Hong Kyoon No, Dong Seog Kim, and Witoon Prinyawiwatkul
Changes of anthocyanins, anthocyanidins, and antioxidant activity in bilberry extract during dry heating, X. Yue and Z. Xu
Comparison of soybean oils, gum, and defatted soy flour extract in stabilizing menhaden oil during heating, X. Yue, Z. Xu, W. Prinyawiwatkul, J. N. Losso, J. M. King, and J. S. Godber
Dietary resistant starch upregulates total GLP-1 and PYY in a sustained day-long manner through fermentation in rodents, June Zhou, Roy J. Martin, Richard T. Tulley, Anne M. Raggio, Kathleen L. McCutcheon, Li Shen, Samuel Colby Danna, Sasmita Tripathy, Maren Hegsted, and Michael J. Keenan
Determination of antioxidant components in rice bran oil extracted by microwave-assisted method, I. G. Zigoneanu, L. Williams, Z. Xu, and C. M. Sabliov
Submissions from 2007
Thermal characteristics of ohmically heated rice starch and rice flours, H. J. An and J. M. King
Cheddar cheese manufactured with oil high in omega-3 fatty acids, Kayanush J. Aryana
Quality characteristics of low fat Cheddar cheese manufactured with margarine containing plant stanol ester, Kayanush J. Aryana
Properties of low fat Cheddar cheese manufactured with chitosan, Kayanush J. Aryana and Mary C. Beck
Quality attributes of yogurt with Lactobacillus casei and various prebiotics, Kayanush J. Aryana and Paula McGrew
Prebiotic and probiotic fat free yogurt, K. J. Aryana, S. Plauche, and Tahereh Nia
Fat-free plain yogurt manufactured with inulins of various chain lengths and Lactobacillus acidophilus, K. J. Aryana, S. Plauche, R. M. Rao, P. McGrew, and N. P. Shah
Role of edible berry anthocyanins in angiogenesis, Manashi Bagchi, Shirley Zafra-Stone, Jack N. Losso, Chandan K. Sen, Sashwati Roy, Soumyadipta Hazra, and Debasis Bagchi
Characterization of protein fractions from immature Alaska walleye pollock (Theragra chalcogramma) roe, P. J. Bechtel, J. Chantarachoti, A. C.M. Oliveira, and S. Sathivel
Accelerating and Optimizing New Food Product Design and Development-Status and State of the Industry: Do You Rent or Buy?, Jacqueline H. Beckley, M. Michele Foley, Elizabeth J. Topp, J. C. Huang, and Witoon Prinyawiwatkul
Accelerating New Food Product Design and Development, Jacqueline H. Beckley, M. Michele Foley, Elizabeth J. Topp, J. C. Huang, and Witoon Prinyawiwatkul
Introduction, Jacqueline H. Beckley, M. Michele Foley, Elizabeth J. Topp, J. C. Huang, and Witoon Prinyawiwatkul
Oregano and rosemary extracts inhibit oxidation of long-chain n-3 fatty acids in menhaden oil, S. D. Bhale, Z. Xu, W. Prinyawiwatkul, J. M. King, and J. S. Godber
Properties of fat free yogurt containing immune enhancer, Olga Cueva and Kayanush J. Aryana
Fourteen weeks of treatment with Viscofiber® increased fasting levels of glucagon-like peptide-1 and peptide-YY, Frank Greenway, Carol E. O'Neil, Laura Stewart, Jennifer Rood, Michael Keenan, and Roy Martin
Antimicrobial susceptibilities of Vibrio parahaemolyticus and Vibrio vulnificus isolates from Louisiana Gulf and retail raw oysters, Feifei Han, Robert D. Walker, Marlene E. Janes, Witoon Prinyawiwatkul, and Beilei Ge
Influence of fat-replacing ingredients on process and age induced soluble nitrogen content and ultrastructure of lowfat Cheddar cheese, Zahur U. Haque, Erdogan Küçüköner, and Kayanush J. Aryana
Identifying drivers for consumer acceptance and purchase intent of corn tortilla, J. A. Herrera-Corredor, J. E.P. Saidu, A. Khachatryan, W. Prinyawiwatkul, A. Carballo-Carballo, and R. Zepeda-Bautista
Quality of chungkukjangs prepared with various Bacillus strains, Myung Ye Lee, Hong Kyoon No, Soon Dong Kim, and Witoon Prinyawiwatkul
Energy expenditure and influence of physiologic factors during marathon running, Mark Loftin, Melinda Sothern, Cathie Koss, Georgianna Tuuri, Connie VanVrancken, Anthony Kontos, and Marc Bonis
Development and delivery of anti-angiogenic functional food products: Opportunities and challenges, Jack N. Losso
Scope of conventional and functional foods in the U.S.A., Jack N. Losso
Screening functional foods as inhibitors of angiogenesis biomarkers, Jack N. Losso
Anti-angiogenic functional and medicinal foods, Jack N. Losso, Fereidoon Shahidi, and Debasis Bagchi
Applications of chitosan for improvement of quality and shelf life of foods: A review, H. K. No, S. P. Meyers, W. Prinyawiwatkul, and Z. Xu
Extraction of antioxidants from wheat bran using conventional solvent and microwave-assisted methods, David S. Oufnac, Zhimin Xu, Ting Sun, Cristina Sabliov, Witoon Prinyawiwatkul, and J. Samuel Godber
Applications of Discriminant and Logistic Regression Analysis for Consumer Acceptance and Consumer-Oriented Product Optimization Study, Witoon Prinyawiwatkul and Penkwan Chompreeda
Acceptance and purchase intent of US consumers for nonwheat rice butter cakes, A. Sae-Eaw, P. Chompreeda, W. Prinyawiwatkul, V. Haruthaithanasan, T. Suwonsichon, J. E. Saidu, and Z. Xu
Consumer acceptance and purchase decisions of butter cake from jasmine rice flour, Amporn Sae-Eaw, Penkwan Chompreeda, Thongchai Suwonsichon, Vichai Haruthaithanasan, and Witoon Prinyawiwatkul
The influence of chitosan glazing on the quality of skinless pink salmon (Oncorhynchus gorbuscha) fillets during frozen storage, Subramaniam Sathivel, Quan Liu, Jiaqi Huang, and Witoon Prinyawiwatkul
Fractionation of the rice bran layer and quantification of vitamin E, oryzanol, protein, and rice bran saccharide, Rebecca Schramm, Alicia Abadie, Na Hua, Zhimin Xu, and Marybeth Lima
Is the fructose index more relevant with regards to cardiovascular disease than the glycemic index?, Mark S. Segal, Elizabeth Gollub, and Richard J. Johnson
Simultaneous depolymerization and decolorization of chitosan by ozone treatment, S. Seo, J. M. King, and W. Prinyawiwatkul
Physicochemical properties of rice starch modified by hydrothermal treatments, F. Shih, J. King, K. Daigle, H. J. An, and R. Ali
Effect of molecular weight, type of chitosan, and chitosan solution pH on the shelf-life and quality of coated eggs, Hyun Kim Su, Kyoon No Hong, and Witoon Prinyawiwatkul
Antioxidant activities of different colored sweet bell peppers (Capsicum annuum L.), T. Sun, Z. Xu, C. T. Wu, M. Janes, W. Prinyawiwatkul, and H. K. No
Physical characteristics of decolorized chitosan as affected by sun drying during chitosan preparation, Dal Kyoung Youn, Hong Kyoon No, and Witoon Prinyawiwatkul
Submissions from 2006
Pasting properties of ohmically heated rice starch and rice flours, H. J. An and J. M. King
Probiotic, fiber fortified, fat free plain set yogurt, Kayanush J. Aryana
Section XIV. Milk and Milk Products: Flavored Milks, Kayanush J. Aryana
Lutein is stable in strawberry yogurt and does not affect its characteristics, Kayanush J. Aryana, Hannah T. Barnes, Tatia K. Emmick, Paula McGrew, and Barry Moser
Probiotic, fat-free, no sugar-added ice cream, K. J. Aryana and M. Summers
Growth of soybean sprouts affected by chitosans prepared under various deproteinization and demineralization times, Kyoon No Hong, Dong Kim Soon, Witoon Prinyawiwatkul, and Samuel P. Meyers
Effects of resistant starch, a non-digestible fermentable fiber, on reducing body fat, Michael J. Keenan, Jun Zhou, Kathleen L. McCutcheon, Anne M. Raggio, H. Gale Bateman, Emily Todd, Christina K. Jones, Richard T. Tulley, Sheri Melton, Roy J. Martin, et al.
Effect of plasticizer concentration and solvent types on shelf-life of eggs coated with chitosan, Su Hyun Kim, Hong Kyoon No, Soon Dong Kim, and Witoon Prinyawiwatkul
Using marine by-products in pharmaceutical, medical, and cosmetic products, J. Losso
Effects of cooking conditions on the lycopene content in tomatoes, M. Mayeaux, Z. Xu, J. M. King, and W. Prinyawiwatkul
Lutein content in sweetpotato leaves, Evdokia Menelaou, Armen Kachatryan, Jack N. Losso, Michael Cavalier, and Don La Bonte
Sorption behavior of crawfish chitosan films as affected by chitosan extraction processes and solvent types, Kandasamy Nadarajah, Witoon Prinyawiwatkul, Kyoon No Hong, Subramaniam Sathivel, and Zhimin Xu