Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Ryan C McGinty"'
Autor:
Katherine M Phillips, Ryan C McGinty, Garret Couture, Pamela R Pehrsson, Kyle McKillop, Naomi K Fukagawa
Publikováno v:
PLoS ONE, Vol 16, Iss 7, p e0253366 (2021)
The goal of this work was to evaluate changes in dietary fiber measured by the traditional enzymatic-gravimetric method (AOAC 991.43) and the more recently accepted modified enzymatic-gravimetric method (AOAC 2011.25), mono- and disaccharides, and st
Externí odkaz:
https://doaj.org/article/098db4c007514683a5315286d21a2e2b
Autor:
Laurie M. Bianchi, Ryan C. McGinty, Jaspreet K.C. Ahuja, Pamela R. Pehrsson, Katherine M. Phillips
Publikováno v:
Food Chemistry. 271:479-487
The quantitative effect of different preparation variables on the sodium content of cooked dry pasta was evaluated. Semolina spaghetti (5 mg sodium/100 g) was cooked by a typical method (454 g, 5.68 L water, 36 g salt, al dente, no rinsing) and after
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::638fe4b80fae1dd19c81008070c32667
https://doi.org/10.1016/j.foodchem.2018.07.198
https://doi.org/10.1016/j.foodchem.2018.07.198
Autor:
Katherine M. Phillips, Amy S. Rasor, Pamela R. Pehrsson, David B. Haytowitz, Maria Teresa Tarrago-Trani, Ryan C. McGinty
Publikováno v:
Journal of the Science of Food and Agriculture. 98:4191-4204
Seasonal variation of vitamin C in fresh fruits and vegetables is not reflected in food composition database average values, yet many factors influence content and retention.; Results: Fresh fruits and vegetables were sampled on three occasions in ea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3b54176a2651f9d0a26d68312de65621
https://doi.org/10.1002/jsfa.8941
https://doi.org/10.1002/jsfa.8941
Autor:
Pamela R. Pehrsson, Katherine M. Phillips, Naomi K. Fukagawa, Ryan C. McGinty, Garret Couture, Kyle McKillop
Publikováno v:
PLoS ONE, Vol 16, Iss 7, p e0253366 (2021)
PLoS ONE
PLoS ONE
The goal of this work was to evaluate changes in dietary fiber measured by the traditional enzymatic-gravimetric method (AOAC 991.43) and the more recently accepted modified enzymatic-gravimetric method (AOAC 2011.25), mono- and disaccharides, and st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::abccdb1c5fd066e90bbe32e74a687dc1
https://doi.org/10.1371/journal.pone.0253366
https://doi.org/10.1371/journal.pone.0253366
Autor:
Katherine M. Phillips, McAlister Council-Troche, Maria Teresa Tarrago-Trani, Ryan C. McGinty, Amy S. Rasor
Publikováno v:
Journal of Food Composition and Analysis. 45:147-162
Vitamin C loss was compared in homogenized raw broccoli, potatoes, spinach, strawberries, oranges, and tomatoes; baked potatoes; steamed broccoli and spinach; and pasteurized orange juice after storage under residual nitrogen under refrigeration, and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::396f25e7958a2220db2d8ccbad6d76ca
https://doi.org/10.1016/j.jfca.2015.09.008
https://doi.org/10.1016/j.jfca.2015.09.008
Autor:
Katherine M, Phillips, Maria Teresa, Tarrago-Trani, Ryan C, McGinty, Amy S, Rasor, David B, Haytowitz, Pamela R, Pehrsson
Publikováno v:
Journal of the science of food and agriculture. 98(11)
Seasonal variation of vitamin C in fresh fruits and vegetables is not reflected in food composition database average values, yet many factors influence content and retention.Fresh fruits and vegetables were sampled on three occasions in each season,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::46104ac6b75c675d7147bd3138e13d51
https://pubmed.ncbi.nlm.nih.gov/29406576
https://pubmed.ncbi.nlm.nih.gov/29406576