Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Jocelyn M. Sales"'
Autor:
Sarah Norell, Moire Corcoran, Carlos Montero, Isabel Porto, Soobin Kim, Lewis L. Hsu, Andrew Kreppel, Jessie Klugman, Kim Erwin, Jocelyn M. Sales, Jenny Wang, Laurel Komos, Alexandra Kenefake, Divya Jain
Publikováno v:
Journal of Patient Safety and Risk Management. 26:172-178
Background/problem statement Venous thromboembolism (VTE) is the leading cause of preventable hospital mortality in the United States; however, compliance with VTE prophylaxis is poor. Most materials for education about VTE prophylaxis are oriented t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::071c42603198c4b5bc6cda4a407ee518
https://doi.org/10.1177/25160435211036784
https://doi.org/10.1177/25160435211036784
Autor:
Andrew Krepel, Melissa Azul, Lewis L. Hsu, Muhannad Hammamieh, Jocelyn M. Sales, Isabel Porto
Publikováno v:
American Journal of Medical Quality. 35:359-360
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::968f6de191b480877192ca33503793fe
https://doi.org/10.1177/1062860619879981
https://doi.org/10.1177/1062860619879981
Publikováno v:
Critical Reviews in Food Science and Nutrition. 54:734-770
Peanuts are important dietary food source of resveratrol with potent antioxidant properties implicated in reducing risk of cancer, cardiovascular and Alzheimer's disease, and delaying aging. Resveratrol is a naturally occurring stilbene phytoalexin p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a65ec46167dd6d83184ada36620a2a8
https://doi.org/10.1080/10408398.2011.606928
https://doi.org/10.1080/10408398.2011.606928
Publikováno v:
Food Chemistry. 122:795-803
Phenolic antioxidant compounds, including resveratrol, are associated with reduced risk of cancer and cardiovascular disease, and delayed ageing. This study aims to quantify synergistic enhancement of phenolics and antioxidants in peanuts by combinat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::268fc763f6bc646d606796da57203fe0
https://doi.org/10.1016/j.foodchem.2010.03.058
https://doi.org/10.1016/j.foodchem.2010.03.058
Publikováno v:
LWT - Food Science and Technology. 43:1058-1066
The effects of varying doses of UV and ultrasound (US), and incubation times at 25 °C on total phenolics (TP), antioxidant capacity by two methods, trolox equivalent antioxidant capacity (TEAC) and oxygen radical absorbance capacity (ORAC) and senso
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fa94964515b3860e8955a3a582d3a6c8
https://doi.org/10.1016/j.lwt.2010.02.009
https://doi.org/10.1016/j.lwt.2010.02.009
Publikováno v:
Food Chemistry. 117:674-680
The effects of varying doses of UV and ultrasound (US) treatments on the concentrations of resveratrol, piceid and total stilbenes, and sensory overall acceptance of peanuts were evaluated using response surface methodology. UV and US treatments resu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::324b433d158d63bed4f9d8018300b754
https://doi.org/10.1016/j.foodchem.2009.04.075
https://doi.org/10.1016/j.foodchem.2009.04.075
Autor:
Jocelyn M. Sales, Anna V. A. Resurreccion, Alicia O. Lustre, Edith M. San Juan, Ermina V. Edra
Publikováno v:
International Journal of Food Science & Technology. 41:768-774
SummaryPercentages of peanut fines, sugar and butter in a peanut polvoron formulation were optimized using mixture response surface methodology (RSM). A consumer panel evaluated colour, appearance, flavour, texture and overall acceptance of a control
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5dea9b3db5f3ab0dbbda0d3ff05b9a1f
https://doi.org/10.1111/j.1365-2621.2005.01065.x
https://doi.org/10.1111/j.1365-2621.2005.01065.x