Zobrazeno 1 - 7 of 7 pro vyhledávání: '"Jace D. Everette"'
1
Resistant starch: Variation among high amylose rice varieties and its relationship with apparent amylose content, pasting properties and cooking methods
Autor: Christine J. Bergman, Ming-Hsuan Chen, Rodante E. Tabien, Jace D. Everette, Anna M. McClung
Publikováno v: Food Chemistry. 234:180-189
Resistant starch (RS), which is not hydrolyzed in the small intestine, has proposed health benefits. We evaluated 40 high amylose rice varieties for RS content in cooked rice and a 1.9-fold difference was found. Some varieties had more than two-fold
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::27564cab14dd5c030ed702dab97c3b1e
https://doi.org/10.1016/j.foodchem.2017.04.170
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3
Effects of dietary sweet potato leaf meal on the growth, non-specific immune responses, total phenols and antioxidant capacity in channel catfish (Ictalurus punctatus)
Autor: Rebecca Lochmann, Shahidul Islam, Harold Phillips, Zelalem Adam, Jace D. Everette
Publikováno v: Journal of the Science of Food and Agriculture. 93:1365-1369
Background Traditional energy sources in catfish diets have become costly, and economical alternatives are needed. Sweet potato leaves are underutilised agricultural by-products that provide energy and substantial amounts of phenols, which affect ani
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e932d17fee64b353ef2cbfecdef1433a
https://doi.org/10.1002/jsfa.5898
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5
Thorough Study of Reactivity of Various Compound Classes toward the Folin−Ciocalteu Reagent
Autor: Grant W. Wangila, Quinton M. Bryant, Jace D. Everette, Yvonne A. Abbey, Ashlee M. Green, Richard B. Walker
Publikováno v: Journal of Agricultural and Food Chemistry. 58:8139-8144
A thorough study was done to test the reactivity of the Folin-Ciocalteu (F-C) reagent toward various compound classes. Over 80 compounds were tested. Compound classes included phenols, thiols, vitamins, amino acids, proteins, nucleotide bases, unsatu
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a1c067a3f231b173c9d5b515e944a9e1
https://doi.org/10.1021/jf1005935
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6
Comparative Reaction Rates of Various Antioxidants with ABTS Radical Cation
Autor: Jace D. Everette, Richard B. Walker
Publikováno v: Journal of Agricultural and Food Chemistry. 57:1156-1161
The reaction rates of several aminothiol, amidothiol, and phenolic antioxidants with ABTS radical cation were measured. Most compounds had half-lives of less than one minute. However several compounds had considerably longer half-lives. Aminothiol de
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6161ca8d694f2210c89e18cf6db8068b
https://doi.org/10.1021/jf8026765
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7
REACTIVITY OF VARIOUS COMPOUND CLASSES TOWARDS THE FOLIN-CIOCALTEU REAGENT
Autor: Richard B. Walker, Jace D. Everette, Quinton M. Bryant, Ashlee M. Green, Yvonne A. Abbey, Grant W. Wangila, Olga Tarasenko
Publikováno v: AIP Conference Proceedings.
The Folin‐Ciocalteu assay has been used for over 80 years for the detection and quantitation of phenols. A modification of it, called the Lowry assay, is used for the quantitation of proteins. It has been commonly reported that the Folin‐Ciocalte
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8a6a168e55102719d0a349daddf52246
https://doi.org/10.1063/1.3419685
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