Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Amy S. Rasor"'
Autor:
Katherine M. Phillips, Amy S. Rasor, Pamela R. Pehrsson, David B. Haytowitz, Maria Teresa Tarrago-Trani, Ryan C. McGinty
Publikováno v:
Journal of the Science of Food and Agriculture. 98:4191-4204
Seasonal variation of vitamin C in fresh fruits and vegetables is not reflected in food composition database average values, yet many factors influence content and retention.; Results: Fresh fruits and vegetables were sampled on three occasions in ea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3b54176a2651f9d0a26d68312de65621
https://doi.org/10.1002/jsfa.8941
https://doi.org/10.1002/jsfa.8941
Autor:
Amy S. Rasor, Katherine M. Phillips
Publikováno v:
Journal of Food Composition and Analysis. 48:48-66
A wide range of nutrients and health-promoting non-nutrient components in mushrooms are a subject of international research, but specific reference materials to facilitate comparison of results among laboratories are lacking. Commercially available f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d4ccf722d292075788205907fb8dd7ca
https://doi.org/10.1016/j.jfca.2016.01.001
https://doi.org/10.1016/j.jfca.2016.01.001
Autor:
Katherine M. Phillips, McAlister Council-Troche, Maria Teresa Tarrago-Trani, Ryan C. McGinty, Amy S. Rasor
Publikováno v:
Journal of Food Composition and Analysis. 45:147-162
Vitamin C loss was compared in homogenized raw broccoli, potatoes, spinach, strawberries, oranges, and tomatoes; baked potatoes; steamed broccoli and spinach; and pasteurized orange juice after storage under residual nitrogen under refrigeration, and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::396f25e7958a2220db2d8ccbad6d76ca
https://doi.org/10.1016/j.jfca.2015.09.008
https://doi.org/10.1016/j.jfca.2015.09.008
Autor:
Katherine M, Phillips, Maria Teresa, Tarrago-Trani, Ryan C, McGinty, Amy S, Rasor, David B, Haytowitz, Pamela R, Pehrsson
Publikováno v:
Journal of the science of food and agriculture. 98(11)
Seasonal variation of vitamin C in fresh fruits and vegetables is not reflected in food composition database average values, yet many factors influence content and retention.Fresh fruits and vegetables were sampled on three occasions in each season,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::46104ac6b75c675d7147bd3138e13d51
https://pubmed.ncbi.nlm.nih.gov/29406576
https://pubmed.ncbi.nlm.nih.gov/29406576
Autor:
Juliette C. Howe, Terry E Engle, Stephen B. Smith, Nancy A. Conley, Jennifer M. Leheska, David M. Ruggio, Amy S. Rasor, Katherine M. Phillips
Publikováno v:
Food Research International. 43:2253-2261
Beef and beef fat control composites (CC) were prepared for a large multi-year study of conjugated linoleic acid (CLA) and trans-vaccenic acid (TVA) in beef. Raw ground beef and beef suet were each frozen in liquid nitrogen, ground to a fine powder,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1b939c292e9a6905294a9c33b83d6fd9
https://doi.org/10.1016/j.foodres.2010.06.012
https://doi.org/10.1016/j.foodres.2010.06.012
Publikováno v:
Nutrition & Food Science. 38:175-181
PurposeSignificant differences may occur in the nutrient content of different edible portions of vegetables and fruits. The purpose of this study was to screen the folate content of different edible portions of some common fruits and vegetables.Desig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::878d5e72269716cbe79a7b291b1fceda
https://doi.org/10.1108/00346650810863055
https://doi.org/10.1108/00346650810863055
Autor:
David B. Haytowitz, Lisa J. Harnack, Katherine M. Phillips, Pamela R. Pehrsson, J. Wilger, C.D. Day, Joanne M. Holden, Amy S. Rasor, James S. Wefel, Steven M. Levy, J.R. Heilman, Kristine Y. Patterson, Charles R. Perry, John H. Himes, R.C. Cutrufelli
Publikováno v:
Journal of Food Composition and Analysis. 19:S45-S52
The role of fluoride in reducing the risk of dental caries, especially among children, is well recognized and is the basis for current intake recommendations. The US Department of Agriculture, Nutrient Data Laboratory conducted a comprehensive study
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::91ee9eede0a7b7fdfbe070bac7258cc5
https://doi.org/10.1016/j.jfca.2005.11.004
https://doi.org/10.1016/j.jfca.2005.11.004
Autor:
Amy S. Rasor, Susan E. Duncan
Publikováno v:
Food Processing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c74f99045621732c94590874a0d1bcd
https://doi.org/10.1002/9781118846315.ch20
https://doi.org/10.1002/9781118846315.ch20
Autor:
Amy S. Rasor, Katherine M. Phillips
Publikováno v:
Journal of Nutrition & Food Sciences.
The vitamin D2 content of white button mushrooms is relatively low. UV exposure produces vitamin D2 by rapid conversion of ergosterol to ergocalciferol. Commercial-scale UV treatment has been used to produce vitamin D-enhanced mushrooms. The reliabil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::79170ceb76d8abd7899ddbc179aea2fd
https://doi.org/10.4172/2155-9600.1000236
https://doi.org/10.4172/2155-9600.1000236
Autor:
N.A. Conley, Amy S. Rasor, David B. Haytowitz, Joanne M. Holden, Katherine M. Phillips, D. Trainer, Pamela R. Pehrsson
Publikováno v:
Journal of food composition and analysis : an official publication of the United Nations University, International Network of Food Data Systems. 23(8)
The National Food and Nutrient Analysis Program (NFNAP) was implemented in 1997 to update and improve the quality of food composition data maintained by the United States Department of Agriculture (USDA). NFNAP was designed to sample and analyze freq
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fddb73c4c6b7e51075cb5e66bb9d783a
https://pubmed.ncbi.nlm.nih.gov/21516233
https://pubmed.ncbi.nlm.nih.gov/21516233