Author pages are created from data sourced from our academic publisher partnerships and public sources.
- Publications
- Influence
Antioxidant activity of grains.
- K. K. Adom, R. Liu
- Chemistry, Medicine
- Journal of agricultural and food chemistry
- 31 August 2002
Epidemiological studies have shown that consumption of whole grains and grain-based products is associated with reduced risk of chronic diseases. The health benefits of whole grains are attributed in… Expand
Potential synergy of phytochemicals in cancer prevention: mechanism of action.
- R. Liu
- Biology, Medicine
- The Journal of nutrition
- 1 December 2004
Epidemiological studies have consistently shown that regular consumption of fruits and vegetables is strongly associated with reduced risk of developing chronic diseases, such as cancer and… Expand
Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity.
- Veronica Dewanto, X. Wu, K. K. Adom, R. Liu
- Medicine, Chemistry
- Journal of agricultural and food chemistry
- 17 April 2002
Processed fruits and vegetables have been long considered to have lower nutritional value than their fresh commodities due to the loss of vitamin C during processing. This research group found… Expand
Apple phytochemicals and their health benefits
- Jeanelle Boyer, R. Liu
- Medicine
- Nutrition journal
- 12 May 2004
Evidence suggests that a diet high in fruits and vegetables may decrease the risk of chronic diseases, such as cardiovascular disease and cancer, and phytochemicals including phenolics, flavonoids… Expand
Antioxidant and antiproliferative activities of common fruits.
- J. Sun, Yi-Fang Chu, X. Wu, R. Liu
- Chemistry, Medicine
- Journal of agricultural and food chemistry
- 9 November 2002
Consumption of fruits and vegetables has been associated with reduced risk of chronic diseases such as cardiovascular disease and cancer. Phytochemicals, especially phenolics, in fruits and… Expand
Cellular antioxidant activity (CAA) assay for assessing antioxidants, foods, and dietary supplements.
- Kelly L. Wolfe, R. Liu
- Chemistry, Medicine
- Journal of agricultural and food chemistry
- 29 September 2007
A cellular antioxidant activity (CAA) assay for quantifying the antioxidant activity of phytochemicals, food extracts, and dietary supplements has been developed. Dichlorofluorescin is a probe that… Expand
Health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals.
- R. Liu
- Biology, Medicine
- The American journal of clinical nutrition
- 1 September 2003
Cardiovascular disease and cancer are ranked as the first and second leading causes of death in the United States and in most industrialized countries. Regular consumption of fruit and vegetables is… Expand
Processed sweet corn has higher antioxidant activity.
- Veronica Dewanto, X. Wu, R. Liu
- Medicine, Chemistry
- Journal of agricultural and food chemistry
- 17 July 2002
Processed fruits and vegetables have been long considered to have lower nutritional value than the fresh produce due to the loss of vitamin C during processing. Vitamin C in apples has been found to… Expand
Antioxidant and antiproliferative activities of common vegetables.
- Yi-Fang Chu, J. Sun, X. Wu, R. Liu
- Chemistry, Medicine
- Journal of agricultural and food chemistry
- 10 October 2002
Epidemiological studies have shown that consumption of fruits and vegetables is associated with reduced risk of chronic diseases. Increased consumption of fruits and vegetables containing high levels… Expand
Whole grain phytochemicals and health
- R. Liu
- Biology
- 1 November 2007
Abstract Phytochemicals and antioxidants in whole grains have not received as much attention as the phytochemicals in fruits and vegetables although the increased consumption of whole grains and… Expand