Zobrazeno 1 - 9 of 9 pro vyhledávání: '"Ruth H. Watkins"'
1
Carbohydrate mouth rinsing does not affect 6-min walk test performance and blood glucose responses in older adults
Autor: Elizabeth S. Evans, G. Keith Harris, Ruth H. Watkins, Terrence Brophy, Stephen J. Bailey, Matthew R. Braswell, Joshua Boyle
PURPOSE: Carbohydrate (CHO) mouth rinsing (MR) prior to exercise has been shown to elicit enhanced performance and energy availability in some studies. Previous literature has concentrated on examining CHO MR strategies for improving aerobic enduranc
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d7aa41e856b57d61a02c75b72adb7b66
https://hdl.handle.net/20.500.14017/dede1a9e-562e-4455-858f-c6747eab6528
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3
Carbohydrate mouth rinsing does not affect 6-min walk test performance and blood glucose responses in older adults
Autor: Elizabeth S, Evans, Terrence, Brophy, Matthew R, Braswell, Joshua, Boyle, G Keith, Harris, Ruth H, Watkins, Stephen P, Bailey
Publikováno v: European journal of applied physiology. 121(10)
Carbohydrate (CHO) mouth rinsing (MR) prior to exercise has been shown to elicit enhanced performance and energy availability in some studies. Previous literature has concentrated on examining CHO MR strategies for improving aerobic endurance perform
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::53761315fc42ec4d6895c4928e6fde43
https://pubmed.ncbi.nlm.nih.gov/34173862
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5
Positive Effects of Converting a Food and Bioprocessing Analysis Course to an Inquiry-Guided Approach
Autor: Michael J. Leonardelli, Lisa O. Dean, Chelani S. Hathorn, Ruth H. Watkins, Gabriel K. Harris, Karen E. Constanza, Sanja Cvitkusic, Amanda M. Stephens, Amanda Schell Draut, Nathaniel G. Hentz
Publikováno v: Journal of Food Science Education. 11:23-27
Food science laboratory courses are traditionally taught as a series of preplanned laboratories with known endpoints. In contrast, inquiry-guided (IG) laboratories allow students to ask questions, think through problems, design experiments, then adap
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3c9d71fa780a8b82354da76df4016915
https://doi.org/10.1111/j.1541-4329.2011.00140.x
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6
PACKAGING PRESERVATION OF ?-CAROTENE IN SWEET POTATO FLAKES USING FLEXIBLE FILM AND AN OXYGEN ABSORBER
Autor: Ruth H. Watkins, John Barrows, J. Bulux, Nada Simunovic, Curt Emenhiser, Noel W. Solomons, Steven J. Schwartz
Publikováno v: Journal of Food Quality. 22:63-73
Sweet potato flakes are potentially an affordable, shelf-stable source of provitamin A β-carotene. Because β-carotene is susceptible to oxidative degradation, particularly in dehydrated food materials exposed to atmospheric oxygen, several packagin
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9cab6aee5679fd8ec46f591d6e293501
https://doi.org/10.1111/j.1745-4557.1999.tb00927.x
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9
Bixin and norbixin in human plasma: determination and study of the absorption of a single dose of Annatto food color
Autor: Luis W. Levy, Ruth H. Watkins, Edmundo Regalado, Scarly Navarrete
Publikováno v: The Analyst. 122(9)
A procedure was developed for the detection and determination of bixin and norbixin in human plasma by reversed-phase HPLC with a sensitivity limit of 5 µg l - 1 . A group of seven volunteers ingested a single dose of 1 ml of a commercial Annatto Fo
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::40e359456595a5b640a7ff4d43dbeffc
https://pubmed.ncbi.nlm.nih.gov/9374027
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