Zobrazeno 1 - 10
of 24
pro vyhledávání: '"David W. Konas"'
Autor:
David W. Konas, Sarah Cho, Oshane D. Thomas, Maryum M. Bhatti, Katherine Leon Hernandez, Cinthya Moran, Hedda Booter, Thomas Candela, Joseph Lacap, Paige McFadden, Savannah van den Berg, Alyssa M. Welter, Ashley Peralta, Cheryl A. Janson, Jaclyn Catalano, Nina M. Goodey
Publikováno v:
ACS Bio & Med Chem Au, Vol 3, Iss 5, Pp 438-447 (2023)
Externí odkaz:
https://doaj.org/article/84a5da06885b4b2d970066b4be4d5602
Autor:
Joseph A Bruno, David W Konas, Evan L Matthews, Charles H Feldman, Kate M Pinsley, Adrian L Kerrihard
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 69, Iss 2, Pp 203-209 (2019)
Chickpea flour, mainly from non-sprouted chickpeas, serves as an alternative to wheat flours. Sprouting legumes may improve antioxidant potential, but sensory effects of sprouting chickpeas for flour are largely unknown. This study evaluated sensory
Externí odkaz:
https://doaj.org/article/7ca4a07e24664daf978a8cbd340b94d1
Publikováno v:
ChemBioChem. 23
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::72924de1d14b4a38b6453adc2933cbe7
https://doi.org/10.1002/cbic.202100540
https://doi.org/10.1002/cbic.202100540
Publikováno v:
ChemBioChem. 23
Tuberculosis (TB), caused by the pathogen Mycobacterium tuberculosis, affects millions of people worldwide. Several TB drugs have lost efficacy due to emerging drug resistance and new anti-TB targets are needed. Recent research suggests that indole-3
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46354ac29c75cfef1fcf33c54136b35b
https://doi.org/10.1002/cbic.202100314
https://doi.org/10.1002/cbic.202100314
Publikováno v:
Physiology International. 106:207-212
Purpose Consumption of alternative flours, such as sprouted chickpea flour, has shown increased popularity in recent years. Foods rich in antioxidants have been shown to influence brachial artery flow-mediated dilation (FMD), a non-invasive test of a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::769cf9513c36b7153cd3c559fc58ea72
https://doi.org/10.1556/2060.106.2019.21
https://doi.org/10.1556/2060.106.2019.21
Autor:
Evan L. Matthews, Adrian L. Kerrihard, Joseph Bruno, Charles Feldman, David W. Konas, Kate Pinsley
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 69, Iss 2, Pp 203-209 (2019)
Chickpea flour, mainly from non-sprouted chickpeas, serves as an alternative to wheat flours. Sprouting legumes may improve antioxidant potential, but sensory effects of sprouting chickpeas for flour are largely unknown. This study evaluated sensory
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9d1e0b9a95989e2968c288d932e267a2
http://www.journalssystem.com/pjfns/Sprouted-and-non-sprouted-chickpea-flours-Effects-on-sensory-traits-in-pasta-and,109280,0,2.html
http://www.journalssystem.com/pjfns/Sprouted-and-non-sprouted-chickpea-flours-Effects-on-sensory-traits-in-pasta-and,109280,0,2.html
Autor:
Hanniah Riley, Sarah Cho, Joseph LaCap, Huma Booter, David W. Konas, H Katherine Leon, Nina M. Goodey, Oshane Thomas, Thomas Candela, Paige Fadden
Publikováno v:
The FASEB Journal. 35
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::90355d9de7b2fdd69a8775cc03721b7b
https://doi.org/10.1096/fasebj.2021.35.s1.05398
https://doi.org/10.1096/fasebj.2021.35.s1.05398
Publikováno v:
Synthetic Communications. 42:144-152
A new synthesis of stereochemically pure (L)-4-fluorotryptophan [i.e., (2S)-4-fluorotryptophan] in seven steps from 4-fluoroindole is described. A key reaction in the synthetic strategy is a diastereoselective alkylation of the Schollkopf chiral auxi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::baac12548bb239e44baa42abbf3a9a9a
https://doi.org/10.1080/00397911.2010.523154
https://doi.org/10.1080/00397911.2010.523154
Autor:
Jacqueline Piemonte, Bhavna Anand, Cynthia Garay, Elizabeth Silverthorne, Charles Feldman, Shahla M. Wunderlich, David W. Konas
Publikováno v:
Topics in Clinical Nutrition. 26:68-77
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ec92731ffc07f3135048ca2de22b39f9
https://doi.org/10.1097/tin.0b013e318209e266
https://doi.org/10.1097/tin.0b013e318209e266
Autor:
Edgar Alonso Briceno-Pinar, Jeffrey H. Toney, Charles Feldman, Martin S. Ruskin, David W. Konas, Shahla M. Wunderlich
Publikováno v:
Journal of Foodservice. 20:264-274
This study reports the actual laboratory-tested total fat amounts and portion sizes of food samples taken from four New Jersey public middle-school cafeterias. It is based on the hypothesis that the actual total dietary fat of foods served by schools
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c3fb0789cc4a990b15060b94641a0c41
https://doi.org/10.1111/j.1748-0159.2009.00148.x
https://doi.org/10.1111/j.1748-0159.2009.00148.x