Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Richard M. Black"'
Publikováno v:
Food Science & Nutrition
Research on the health impacts of coffee has escalated. However, few studies were devoted to understanding the potential impact of mechanical processing on coffee's chemistry and subsequent health implications. Coffee flaking is a commonly used proce
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2363c2c53cec4ed4761ac39edc726926
https://doi.org/10.1002/fsn3.19
https://doi.org/10.1002/fsn3.19
Autor:
Wen Han Chang, YiFang Chu, Pradoldej Sompol, Irene H. Cheng, Qiuyan Zhao, Jiaren Liu, Richard M. Black, Huilin Wei, Yumin Chen
Publikováno v:
Food Chemistry. 135:2095-2102
Alzheimer's disease (AD), a chronic neurodegenerative disorder associated with the abnormal accumulations of amyloid β (Aβ) peptide and oxidative stress in the brain, is the most common form of dementia among the elderly. Crude caffeine (CC), a maj
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::52e88c8a64aa8c0d56104d3238758259
https://doi.org/10.1016/j.foodchem.2012.04.148
https://doi.org/10.1016/j.foodchem.2012.04.148
Autor:
Peter H. Brown, Yumin Chen, Ronald L. Prior, Boxin Ou, Richard M. Black, Irene H. Cheng, Barbara J. Lyle, YiFang Chu
Publikováno v:
Food Chemistry. 131:564-568
Thousands of tons of crude caffeine are produced annually in the decaffeination of coffee. Crude caffeineis further purified to obtain pure caffeine, and the non-caffeine residue is typically discarded as waste. Inthe present study, we discovered th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::86e4ad633994649e6a4a7a54a1ef4845
https://doi.org/10.1016/j.foodchem.2011.09.024
https://doi.org/10.1016/j.foodchem.2011.09.024
Publikováno v:
Obesity. 20:343-348
Mannooligosaccharides (MOS), extracted from coffee, have been shown to promote a decrease in body fat when consumed as part of free-living, weight-maintaining diets. Our objective was to determine if MOS consumption (4 g/day), in conjunction with a w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9e48a1d5f0dd9850fb236c01103d547a
https://doi.org/10.1038/oby.2011.289
https://doi.org/10.1038/oby.2011.289
Autor:
Barbara J. Lyle, YiFang Chu, Peter H. Brown, Yumin Chen, Rui Hai Liu, Boxin Ou, Richard M. Black
Publikováno v:
Food Chemistry. 124:914-920
Coffee consumption is correlated with a lower risk for type 2 diabetes mellitus (T2D), though whether differences exist in the T2D-mitigating bioactivities of decaffeinated (RD) and regular (RR) coffee is unclear. We conducted cell-based experiments
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::397bfdd36cb5a6ca88f5fbe266a19904
https://doi.org/10.1016/j.foodchem.2010.07.019
https://doi.org/10.1016/j.foodchem.2010.07.019
Autor:
Nick Alexander, Patricia B. Crawford, Laina Bush, Connie M. Weaver, Nancy L. Keim, Robbie Burns, Penny M. Kris-Etherton, Richard M. Black, Sylvia Rowe, Nelson G. Almeida
Publikováno v:
Journal of Food Science
Food scientists and nutrition scientists (dietitians and nutrition communicators) are tasked with creating strategies to more closely align the American food supply and the public's diet with the Dietary Guidelines for Americans (DGA). This paper is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bcd903c35cdbaa42f0d59ac491a2249e
https://doi.org/10.1111/j.1750-3841.2010.01973.x
https://doi.org/10.1111/j.1750-3841.2010.01973.x
Publikováno v:
The Journal of Nutrition. 140:1943-1948
Clinical studies have shown that the consumption of coffee mannooligosaccharides (MOS) decreases body fat, suggesting that MOS consumption may be useful for weight management. This study was undertaken to determine whether consumption of coffee MOS i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a45bb71a09e2d4c962eaf400046f849d
https://doi.org/10.3945/jn.110.128207
https://doi.org/10.3945/jn.110.128207
Autor:
Mary Story, Bradley R Sperber, Richard M. Black, Douglas A. Balentine, Daniel Steffen, Joanne R. Lupton, Regina Hildwine, Patricia T Packard, Eileen Kennedy, Barbara J Ivens
Publikováno v:
The American Journal of Clinical Nutrition. 91:1078S-1089S
The goal of the Smart Choices Program (SCP) is to provide a simple front-of-the-package icon system to direct consumers to smarter food choices in the supermarket, which will eventually lead to more balanced diets and to more beneficial foods as food
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ed2782e00cedcbf34e5614421b028e8b
https://doi.org/10.3945/ajcn.2010.28450b
https://doi.org/10.3945/ajcn.2010.28450b
Autor:
Peter H. Brown, Yi-Ching Lin, Richard M. Black, Barbara J. Lyle, Claire E. Williams, YiFang Chu, Irene H. Cheng, Hsu Chih-Wei, Yumin Chen
Publikováno v:
Journal of Agricultural and Food Chemistry. 57:9801-9808
Oxidative stress is involved in many neurodegenerative processes leading to age-related cognitive decline. Coffee, a widely consumed beverage, is rich in many bioactive components, including polyphenols with antioxidant potential. In this study, regu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3ba6df8360d6cea84ee4f5647e295678
https://doi.org/10.1021/jf902095z
https://doi.org/10.1021/jf902095z
Publikováno v:
Nutrition Research. 17:1249-1260
To determine the relationship between the glycaemic response to food and satiety, the effects of three treatments (shredded wheat (SW) + glucose (glu), SW + fructose (fru), and water) on blood glucose and food intake, measured over two separate time
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a0489e691735e2262e6cfcb9e5c90463
https://doi.org/10.1016/s0271-5317(97)00108-5
https://doi.org/10.1016/s0271-5317(97)00108-5