Effect of Dry Salting and Brining on the Consumer Acceptance of Saccharina latissima (Sugar Kelp).

Autor: Arya, Richa¹ richa.arya@maine.edu, Camire, Mary E.¹, Skonberg, Denise I.¹, Perry, Jennifer J.¹ jennifer.perry@maine.edu

Publikováno v: Phycology. Jun2024, Vol. 4 Issue 2, p330-339. 10p.

Complex phenolic compounds reduce lipid oxidation in extruded oat cereals

Autor: Viscidi, Kenneth A., Dougherty, Michael P., Briggs, Jack, Camire, Mary E. ^*

Publikováno v: In LWT - Food Science and Technology 2004 37(7):789-796

List of Contributors

Autor: Álvarez Torres, María Dolores, Arazuri, Silvia, Barsan, Cristina, Bertoft, Eric, Blennow, Andreas, Bražinskienė, Vaiva, Buffetto, Fanny, Camire, Mary E., Capron, Isabelle, Ralet, Marie-Christine, Colussi, Rosana, Corrigan, Virginia, Cortés, Pablo, de Haan, Stef, De Meulenaer, Bruno, Friedman, Mendel, Gaivelytė, Kristina, Guillon, Fabienne, Hellmann, Hanjo, Jarén, Carmen, Jaromír, Lachman, Karboune, Salwa, Karel, Hamouz, Kaur, Lovedeep, Kesteloot, Régis, Levin, Carol E., López, Ainara, Mariotti, María Salomé, Matyáš, Orsák, McCarthy, Owen J., McKenzie, Marian, Medeiros, Raquel, Mestdagh, Frédéric, Navarre, Duroy A., Parreño, Wenceslao Canet, Patsioura, Anna, Pedreschi, Franco, Pinhero, Reena Grittle, Ramadan, Mohamed Fawzy, Rao, M.A., Rodriguez, Flor, Shakya, Roshani, Singh, Jaspreet, Singhal, Rekha S., Smith, Paul, Survase, Shrikant A., Trystram, Gilles, Vauvre, Jean-Michaël, Vitrac, Olivier, Waglay, Amanda, Yada, Rickey Y.

Publikováno v: In Advances in Potato Chemistry and Technology Edition: Second Edition. 2016:xvii-xix

Frozen Blueberry-soy Dessert Quality.

Autor: Teh, Yean-Hoong, Dougherty, Michael P., Camire, Mary E.

Publikováno v: Journal of Food Science (Wiley-Blackwell); Mar2005, Vol. 70 Issue 2, pS119-S122, 1p

Raisin dietary fiber composition and in vitro bile acid binding.

Autor: Camire ME; Department of Food Science and Human Nutrition, University of Maine, 5735 Hitchner Hall, Orono, Maine 04469-5735, USA. mary.camire@umit.maine.edu, Dougherty MP

Publikováno v: Journal of agricultural and food chemistry [J Agric Food Chem] 2003 Jan 29; Vol. 51 (3), pp. 834-7.