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Vitamin Analysis for the Health and Food Sciences
Fat-soluble vitamins Vitamin A and Carotenoids Review Properties Methods Method Protocols Vitamin D Review Properties Methods Method Protocols Vitamin E: Tocopherols and Tocotrienols Review
Tocopherol and tocotrienol contents of raw and processed fruits and vegetables in the United States diet
Tocopherol and tocotrienol contents of raw fruits and vegetables and processed products were determined by saponification and normal phase liquid chromatography. All samples were either locally
Could the Dumas Method Replace the Kjeldahl Digestion for Nitrogen and Crude Protein Determinations in Foods
Increased demand for determinations of nitrogen (N), and hence crude protein (CP), has led to wider use of the Dumas method in place of the traditional Kjeldahl methods. Although Kjeldahl N (KN) and
The performance of broiler chicks fed diets containing extruded cottonseed meal supplemented with lysine.
TLDR
This study shows that, with adequate supplemental lysine, CSM can be used in broiler diets without a reduction in performance.
Optimization of an Extraction Procedure for the Quantification of Vitamin E in Tomato and Broccoli using Response Surface Methodology
Abstract Response surface methodology (RSM) was applied to optimize the extraction procedure for the determination of vitamin E in tomato and broccoli samples. The effects of varying the amount of
Copper, iron, and zinc contents of human milk at early stages of lactation.
TLDR
No significant relationship was found between levels of Cu and Zn in milk and whether mothers had taken dietary supplements containing these elements, and no significant correlations were found between maternal age, parity, or previous history of lactation and the elemental content of milk.
Ascorbic Acid and Provitamin A Contents in Unusually Colored Bell Peppers (Capsicum annuumL.)
Abstract Most bell pepper fruits are green at the unripe stages, and they become red as they ripen. However, the fruits of new varieties may be white, yellow, orange, red, purple, brown, or black.
Chemometric approach to fatty acid profiles in Runner-type peanut cultivars by principal component analysis (PCA)
Abstract The fatty acid profiles of commercially-grown Runner-type peanut cultivars (i.e., 10 cultivars, n = 151) collected over two production years (2005 and 2006) were determined by gas–liquid
Effects of extrusion conditions on secondary extrusion variables and physical properties of fish, rice-based snacks
Abstract A formulation containing rice flour, fish powder, menhaden oil and vitamin E was extruded at a feed rate of 10 kg/h using a co-rotating twin-screw extruder. Primary extrusion (independent)
Application of a tri-enzyme extraction for total folate determination in foods.
TLDR
The study shows that traditional conjugase treatment does not completely free folate from complex food matrixes before microbiological analysis, and current accepted methods for folate analysis may be underestimating folate levels in foods.
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