Zobrazeno 1 - 10
of 103
pro vyhledávání: '"Marianne, O'Shea"'
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
Improving the nutrient density of processed foods is one way to bring the global food supply closer to the WHO Sustainable Development Goals. Nutrient profiling (NP) has emerged as the preferred method of monitoring the progress toward product innova
Externí odkaz:
https://doaj.org/article/e5f97c5f33c84e70b38ee2a5de555a31
Autor:
Marianne O’Shea, Angela Rickard
Publikováno v:
The New Publicness of Education ISBN: 9781003289067
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2ac61c0ecff4bf641ffb75376e89a0b3
https://doi.org/10.4324/9781003289067-9
https://doi.org/10.4324/9781003289067-9
Autor:
YiFang Chu, Jodee Johnson, Carolina Venditti, Daniel Noori, Kathy Musa-Veloso, Theresa Poon, Laura Harkness, Marianne O'Shea
Publikováno v:
The Journal of nutrition. 151(2)
BACKGROUND Oats are a whole grain cereal with potentially favorable effects on the postprandial glycemic response; however, the effects of oat processing on these glycemic benefits are not well understood. OBJECTIVES The study objective was to determ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::655a6d1ec88fd2ebad64f364401e3e28
https://pubmed.ncbi.nlm.nih.gov/33296453
https://pubmed.ncbi.nlm.nih.gov/33296453
Autor:
Boxin Ou, Yumin Chen, Marianne O'Shea, Tracy Mui, Jodee Johnson, Prabhakar Kasturi, Zhuohong Xie, Marsha Sintara, YiFang Chu
Publikováno v:
Food Chemistry. 224:280-288
Avenanthramides (AVNs) are a family of nitrogen-containing phenolic compounds produced in oat; AVN 2c, 2p, and 2f are the three major members. An LC-MS/MS method was developed, with the limit of detection (LOD) and the limit of quantitation (LOQ) bei
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7919be93d5dae3d92a82ab8c865b3e15
https://doi.org/10.1016/j.foodchem.2016.12.079
https://doi.org/10.1016/j.foodchem.2016.12.079
Autor:
Renee Korczak, Paul M Jacques, Cynthia Harriman, Jan de Vries, YiFang Chu, Marianne O'Shea, David M. Klurfeld, Keagan Ringling, Joanne L. Slavin, Laurian J. Unnevehr, Len Marquart, Mary Ellen Camire, Kelly Toups
Publikováno v:
The American Journal of Clinical Nutrition. 104:1508-1514
Definitions for whole grain (WG) have been published by governments, the food industry, and grain organizations and generally fall into 2 categories: WG and WG food. WG definitions focus on the principal components of the WGs and their proportions, w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::97b6acc1a119780b62c1d112de64945a
https://doi.org/10.3945/ajcn.115.126672
https://doi.org/10.3945/ajcn.115.126672
Autor:
Candida J, Rebello, William D, Johnson, Corby, Martin, Jodee, Johnson, Marianne, O'Shea, YiFang, Chu, Frank L, Greenway
Publikováno v:
Current topics in nutraceutical research. 16
Viscosity generated by oat β-glucan induces gastrointestinal mechanisms that influence appetite. Two oat-based ready-to-eat cereals (RTEC) with similar amounts of β-glucan but differing in their protein and sugar content were compared for their eff
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::756c5f058f53f64d7096437e357dd528
https://pubmed.ncbi.nlm.nih.gov/30237755
https://pubmed.ncbi.nlm.nih.gov/30237755
Publikováno v:
Nutrition Research. 35:1052-1059
Data from the 2001-2010 National Health and Nutrition Examination Survey were analyzed to assess the relationship between oatmeal consumption and nutrient intake, diet quality, and physiological measures in adults 19 years and older (n = 22,823). We
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3a434469b7f25714573d0673caf9d1c5
https://doi.org/10.1016/j.nutres.2015.09.015
https://doi.org/10.1016/j.nutres.2015.09.015
Autor:
B. Jan Willem van Klinken, William D. Johnson, Nicolas Bordenave, Marianne O'Shea, YiFang Chu, Corby K. Martin, Hongmei Han, Candida J. Rebello, Frank L. Greenway
Publikováno v:
Journal of the American College of Nutrition
Background: Foods that enhance satiety can help consumers to resist environmental cues to eat and help adherence to calorie restriction. The objective of this study was to compare the effect of 2 oat-based breakfast cereals on appetite, satiety, and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::17921484a45b1a706ba5de33402131fb
https://doi.org/10.1080/07315724.2015.1032442
https://doi.org/10.1080/07315724.2015.1032442
Publikováno v:
The American journal of clinical nutrition. 108(4)
Background Whole grains are often referred to collectively, despite differences in their composition, physical structure, processing, and potential health benefits. Objective The aim of this study was to compare the postprandial blood glucose respons
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3bd9f557334a08d009af5b07cc9aa8db
https://pubmed.ncbi.nlm.nih.gov/30321274
https://pubmed.ncbi.nlm.nih.gov/30321274
Autor:
Nicolas Bordenave, YiFang Chu, Stephanie M. Andler, Xie W, van Klinken Bj, Corby K. Martin, Candida J. Rebello, Marianne O'Shea, Kurilich A, Frank L. Greenway, William D. Johnson
Publikováno v:
Journal of the American College of Nutrition. 32:272-279
The physicochemical properties of soluble oat fiber (β-glucan) affect viscosity-dependent mechanisms that influence satiety. The objective of this study was to compare the satiety impact of oatmeal with the most widely sold ready-to-eat breakfast ce
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::846d6b67a51167cbc9dd40e665dde71b
https://doi.org/10.1080/07315724.2013.816614
https://doi.org/10.1080/07315724.2013.816614