Search Results - "Bergman, Christine"

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  1. 1

    Concentrations of oligomers and polymers of proanthocyanidins in red and purple rice bran and their relationships to total phenolics, flavonoids, antioxidant capacity and whole grain color by Chen, Ming-Hsuan, McClung, Anna M., Bergman, Christine J.

    Published in Food chemistry (01-10-2016)
    “…•A 4.3-fold variation in total proanthocyanidins found among 32 red and purple brans.•Proanthocyanidins ranged from monomers to 14-mers and…”
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    Journal Article
  2. 2

    Free and bound total phenolic concentrations, antioxidant capacities, and profiles of proanthocyanidins and anthocyanins in whole grain rice (Oryza sativa L.) of different bran colours by Min, Byungrok, Gu, Liwei, McClung, Anna M., Bergman, Christine J., Chen, Ming-Hsuan

    Published in Food chemistry (01-08-2012)
    “…► Higher concentration of phenolics and antioxidant capacity in dark colour bran rice. ► Approx. 50% of total phenolics in light-coloured bran rice were the…”
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  3. 3

    Resistant starch: Variation among high amylose rice varieties and its relationship with apparent amylose content, pasting properties and cooking methods by Chen, Ming-Hsuan, Bergman, Christine J., McClung, Anna M., Everette, Jace D., Tabien, Rodante E.

    Published in Food chemistry (01-11-2017)
    “…•1.9-fold variation in resistant starch (RS) content found in 40 high amylose rice varieties.•Some varieties had >2-fold more RS content than typical US long…”
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    Journal Article
  4. 4

    Organic Rice Production Practices: Effects on Grain End-Use Quality, Healthfulness, and Safety by Bergman, Christine, Pandhi, Mhansi

    Published in Foods (23-12-2022)
    “…Demand for rice labeled as organic is growing globally. Consumers state that foods labeled as organic are nutritionally superior and safer than their…”
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  5. 5

    Menu Engineering and Dietary Behavior Impact on Young Adults’ Kilocalorie Choice by Bergman, Christine, Tian, Yuan, Moreo, Andrew, Raab, Carola

    Published in Nutrients (01-07-2021)
    “…The obesity pandemic is associated with increased consumption of restaurant food. Labeling of menus is an intervention used to provide consumers with…”
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  6. 6

    Hydrolytic rancidity and its association with phenolics in rice bran by Chen, Ming-Hsuan, Bergman, Christine J., McClung, Anna M.

    Published in Food chemistry (01-07-2019)
    “…•Lipase-induces hydrolytic rancidity (HR) and shortens shelf life of whole grain.•15-fold variation in HR in brans of 134 rice genotypes was found.•Genotypes…”
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  7. 7

    Influencing Hotel Patrons to Use Reef-Safe Sunscreen by Bergman, Christine, Good, Rochelle, Moreo, Andrew

    Published in Tourism and hospitality (Basel) (01-09-2022)
    “…The health of Hawaiian coral reefs is threatened by sunscreen ingredients (e.g., oxybenzone). This study sought to determine factors leading to the…”
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  8. 8

    Comparative Nutritional Assessment and Metabolomics of a WRKY Rice Mutant with Enhanced Germination Rates by Bataller, Santiago, Villacastin, Anne J., Shen, Qingxi J., Bergman, Christine

    Published in Agronomy (Basel) (01-04-2023)
    “…Rice is the primary staple food for half the world’s population. Climate change challenges and food insecurity supports the need for rice with agronomically…”
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  9. 9

    High Resistant Starch Rice: Variation in Starch Related SNPs, and Functional, and Sensory Properties by Chen, Ming-Hsuan, Bett-Garber, Karen, Lea, Jeanne, McClung, Anna, Bergman, Christine

    Published in Foods (30-12-2021)
    “…Human diets containing greater resistant starch (RS) are associated with superior glycemic control. Although high amylose rice has higher RS (29 g/kg to 44…”
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  10. 10

    Method for determining the amylose content, molecular weights, and weight- and molar-based distributions of degree of polymerization of amylose and fine-structure of amylopectin by Chen, Ming-Hsuan, Bergman, Christine J.

    Published in Carbohydrate polymers (25-06-2007)
    “…Cooked rice texture and other aspects of rice starch functionality are influenced by amylose and amylopectin content and structure. A method is described that…”
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  11. 11

    Waxy gene haplotypes: Associations with pasting properties in an international rice germplasm collection by Chen, Ming-Hsuan, Bergman, Christine J., Pinson, Shannon R.M., Fjellstrom, Robert G.

    Published in Journal of cereal science (01-11-2008)
    “…Associations between RVA pasting properties and three single nucleotide polymorphism (SNP) sites in the Waxy gene intron 1, exon 6, and exon 10 were determined…”
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  12. 12

    An Inquiry Into the Pedagogy of the Sensory Perception Tasting Component of Wine Courses in the Time of COVID-19 by Carmer, Adam, Velikova, Natalia, Hertzman, Jean, Bergman, Christine, Wray, Michael, LaPrevotte Pippert, Taricia

    Published in Wine business journal (31-12-2020)
    “…In March 2020, universities switched to online learning in response to the COVID-19 pandemic. The use of technology, asynchronous scheduling, and the…”
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  13. 13

    An Inquiry Into the Pedagogy of the Sensory Perception Tasting Component of Wine Courses in the Time of COVID-19 by Carmer, Adam, Velikova, Natalia, Hertzman, Jean, Bergman, Christine, Wray, Michael, Pippert, Taricia LaPrevotte

    Published in Wine business journal (26-12-2020)
    “…In March 2020, universities switched to online learning in response to the COVID-19 pandemic. The use of technology, asynchronous scheduling, and the…”
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    Journal Article
  14. 14

    Bran data of total flavonoid and total phenolic contents, oxygen radical absorbance capacity, and profiles of proanthocyanidins and whole grain physical traits of 32 red and purple rice varieties by Chen, Ming-Hsuan, McClung, Anna M., Bergman, Christine J.

    Published in Data in brief (01-09-2016)
    “…Phytochemicals in red and purple bran rice have potential health benefit to humans. We determined the phytochemicals in brans of 32 red and purple global rice…”
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  15. 15

    What is Next for the Dietary Reference Intakes for Bone Metabolism Related Nutrients Beyond Calcium: Phosphorus, Magnesium, Vitamin D, and Fluoride? by Bergman, Christine, Gray-Scott, Darlene, Chen, Jau-Jiin, Meacham, Susan

    “…The science supporting the Dietary Reference Intakes (DRI) for phosphorus, magnesium, vitamin D, and fluoride was examined in this review. Along with the…”
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  16. 16

    Development of three allele-specific codominant rice Waxy gene PCR markers suitable for marker-assisted selection of amylose content and paste viscosity by Chen, Ming-Hsuan, Fjellstrom, Robert G, Christensen, Eric F, Bergman, Christine J

    Published in Molecular breeding (01-10-2010)
    “…Four Waxy haplotypes, previously identified as each having a different combination of three single nucleotide polymorphisms (SNPs) in the Waxy gene, were…”
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  17. 17

    Quantitative trait locus analysis of wheat quality traits by Nelson, J.C, Andreescu, C, Breseghello, F, Finney, P.L, Gualberto, D.G, Bergman, C.J, Peña, R.J, Perretant, M.R, Leroy, P, Qualset, C.O

    Published in Euphytica (01-05-2006)
    “…Milling and baking quality traits in wheat (Triticum aestivum L.) were studied by QTL analysis in the ITMI population, a set of 114 recombinant inbred lines…”
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  18. 18

    The potential of rice to offer solutions for malnutrition and chronic diseases by Dipti, Sharifa Sultana, Bergman, Christine, Indrasari, Siti Dewi, Herath, Theja, Hall, Robert, Lee, Hueihong, Habibi, Fatemeh, Bassinello, Priscila Zaczuk, Graterol, Eduardo, Ferraz, Julie P, Fitzgerald, Melissa

    Published in Rice (New York, N.Y.) (02-07-2012)
    “…It is internationally accepted that malnutrition and chronic diseases in developing countries are key limitations to achieving the Millennium Development…”
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  19. 19

    Differential Effects of 1,25-dihydroxyvitamin D3 on Oral Squamous Cell Carcinomas In Vitro by Osafi, Javid, Hejazi, Ali, Stutz, Derek D., Keiserman, Mark A., Bergman, Christine J., Kingsley, Karl

    Published in Journal of dietary supplements (01-06-2014)
    “…ABSTRACTObjective: The inverse association between vitamin D and cancer risk is well-established, but the relationship with oral cancer is less…”
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