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Processing effects on lycopene content and antioxidant activity of tomatoes.
Consumption of tomato products has been associated with decreased risk of some cancer types, and the tomato antioxidant, lycopene, is thought to play an important role in the observed health effects.Expand
Curcuma longa L. constituents inhibit sortase A and Staphylococcus aureus cell adhesion to fibronectin.
The inhibitory activity of Curcuma longa L. (turmeric) rhizome constituents against sortase A, a bacterial surface protein anchoring transpeptidase, from Staphylococcus aureus ATCC 6538p wasExpand
Characterization of black bean (Phaseolus vulgaris L.) anthocyanins
Three anthocyanins were isolated from the acidified methanol extracts of UI 911 black beans (Phaseolus vulgaris L.) using solid phase extraction and preparative high-performance liquid chromatographyExpand
Antioxidant activity and phenolic content of 16 raisin grape (Vitis vinifera L.) cultivars and selections
Six raisin grape cultivars and 10 new raisin grape selections were analyzed for antioxidant activity (ABTS assay) and for total and individual phenolic compounds. Samples were freeze–dried and valuesExpand
Antimalarial activity of anthothecol derived from Khaya anthotheca (Meliaceae).
Antimalarial activity of anthothecol, a limonoid of Khaya anthotheca (Meliaceae) against Plasmodium falciparum was tested using a [(3)H]-hypoxanthine and 48h culture assay in vitro. AnthotecholExpand
Studies on the aroma of five fresh tomato cultivars and the precursors of cis- and trans-4,5-epoxy-(E)-2-decenals and methional.
Three tasty (BR-139, FA-624, and FA-612) and two less tasty (R-144 and R-175) fresh greenhouse tomato cultivars, which significantly differ in their flavor profiles, were screened for potent odorantsExpand
Effect of Heating on the Characteristics and Chemical Composition of Selected Frying Oils and Fats
Seven commonly used frying oils and fats (beef tallow, canola oil, partially hydrogenated canola oil, corn oil, cottonseed oil, soybean oil, and partially hydrogenated soybean oil) were heated at twoExpand
Shelf-life of infrared dry-roasted almonds.
Infrared heating was recently used to develop a more efficient roasting technology than traditional hot air roasting. Therefore, in this study, we evaluated the shelf-life of almonds roasted withExpand
Volatile flavor components of rice cakes.
Volatiles were obtained from commercially prepared and laboratory-prepared rice cakes using high-flow dynamic headspace isolation with Tenax trapping. Analysis was carried out by capillary GC/MS.Expand