Search Results - "Howard, L.R"

Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Blueberry Products by Brownmiller, C, Howard, L.R, Prior, R.L

“…This study evaluated the effects of processing and 6 mo of storage on total monomeric anthocyanins, percent polymeric color, and antioxidant capacity of…”
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Procyanidin Content of Grape Seed and Pomace, and Total Anthocyanin Content of Grape Pomace as Affected by Extrusion Processing by Khanal, R.C, Howard, L.R, Prior, R.L

“…Grape juice processing by-products, grape seed and pomace are a rich source of procyanidins, compounds that may afford protection against chronic disease. This…”
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Optimization of Subcritical Fluid Extraction of Bioactive Compounds Using Hansen Solubility Parameters by Srinivas, K, King, J.W, Monrad, J.K, Howard, L.R, Hansen, C.M

“…Process engineering operations in food and nutraceutical industries pertaining to the design of extraction of value-added products from biomass using…”
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Influence of Extrusion Processing on Procyanidin Composition and Total Anthocyanin Contents of Blueberry Pomace by Khanal, R.C, Howard, L.R, Brownmiller, C.R, Prior, R.L

“…Blueberry juice processing by-products are a rich source of procyanidins, which comprise a group of compounds shown to possess numerous health benefits,…”
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Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Black Raspberry Products by Hager, A, Howard, L.R, Prior, R.L, Brownmiller, C

“…This study evaluated the effects of processing and 6 mo of storage on total monomeric anthocyanins, percent polymeric color, and antioxidant capacity of black…”
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c.9253-6T > c REV3L: A novel marker of poor prognosis in Myelodysplastic syndrome by Oliveira, Roberta Taiane G. de, França, Ivo Gabriel. F., Junior, Howard L.R., Riello, Giovanna B.C., Borges, Daniela de Paula, Cavalcante, Gabrielle Melo, Magalhães, Silvia M.M., Pinheiro, Ronald F.

“…Myelodysplastic syndromes (MDS) are a heterogeneous group of hematological malignancies characterized by dysplasias, ineffective hematopoiesis and risk of…”
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Processing effects on carrot phytonutrients by Hager, T.J, Howard, L.R

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Flavonoids and antioxidant activity of fresh pepper (Capsicum annuum) cultivars by Lee, Y. (Texas AandM University, College Station, TX.), Howard, L.R, Villalon, B

“…Flavonoid, ascorbic acid and total phenolic content and antioxidant activity of "jalapeno" (Veracruz, Mitla, Tam Mild, Jaloro. Sweet Jalapefio), "yellow wax"…”
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Antioxidant activity and total phenolics in different genotypes of potato (Solanum tuberosum, L.) by Al-Saikhan, M.S. (Texas AandM University, College Station, TX.), Howard, L.R, Miller, J.C. Jr

“…Antioxidant activity of potato compared with that of broccoli onion, carrot and bell peppers was higher than all except broccoli. Patatin appeared to be the…”
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Yield, quality, and nutraceutical potential of selected muscadine cultivars grown in southwestern Arkansas by Striegler, R.K, Carter, P.M, Morris, J.R, Clark, J.R, Threlfall, R.T, Howard, L.R

“…A muscadine grape (Vitis rotundifolia) planting was established in 1996 at the Southwest Research and Extension Center in Hope, Ark., to provide information on…”
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Whole Berries versus Berry Anthocyanins: Interactions with Dietary Fat Levels in the C57BL/6J Mouse Model of Obesity by Prior, Ronald L, Wu, Xianli, Gu, Liwei, Hager, Tiffany J, Hager, Aaron, Howard, Luke R

“…Male C57BL/6J mice received diets with either 10% of calories from fat (LF) or a high-fat diet [45% (HF45) or 60% (HF60) calories from fat] for 92 days (expt…”
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Minimal processing and edible coating effects on composition and sensory quality of mini-peeled carrots by Howard, L.R. (Texas A and M Univ., College Station, TX.), Dewi, T

“…Coating treatment did not affect fresh carrot flavor or aroma, sweetness, bitterness, harshness or taste preference. Total terpenoids declined 72% after 17…”
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Chemical composition and color of strained carrots as affected by processing by HOWARD, L.R., BRASWELL, D.D., ASELAGE, J.

“…ABSTRACT The effects of processing line location, holding temperature prior to retorting (82.7, 87.8, and 93.3°C) and retort temperature (118.3, 121.1, and…”
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Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Blackberry Products by Hager, Tiffany J, Howard, Luke R, Prior, Ronald L

“…Blackberries are a rich source of polyphenolics, particularly anthocyanins, that may contribute to the reduced risk of chronic disease; however, as with most…”
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123 Quality and Shelf Life of Semi-savoy Spinach stored in Clamshell Containers by Kirkpatrick, J.A, Morelock, T.E, Howard, L.R, Dainello, F.J

“…Fresh-market spinach production has risen in the United States in the past few years as well as total value of the crop. Increased crop value may be attributed…”
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Ellagitannin Composition of Blackberry As Determined by HPLC-ESI-MS and MALDI-TOF-MS by Hager, Tiffany J, Howard, Luke R, Liyanage, Rohana, Lay, Jackson O, Prior, Ronald L

“…Blackberries (Rubus sp.) were evaluated by high-performance liquid chromatography−electrospray ionization−mass spectrometry (HPLC-ESI-MS) and matrix-assisted…”
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Sensory Attributes and Instrumental Analysis Relationships for Strained Processed Carrot Flavor by HOWARD, L.R., BRASWELL, D., HEYMANN, H., LEE, Y., PIKE, L.M., ASELAGE, J.

“…ABSTRACT Regression models relating sensory attributes and composition of tin genotypes of processed strained carrots were developed. Fresh carrot‐flavor,…”
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Subcritical water and sulfured water extraction of anthocyanins and other phenolics from dried red grape skin by Yu, Z.Y, Howard, L.R

“…Water, an inexpensive and environmentally friendly solvent is an ideal solvent for industrial extraction of phenolics, but its use is limited due to poor…”
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Antioxidant Capacity and Phenolic Content of Spinach As Affected by Genetics and Maturation by Pandjaitan, N, Howard, L. R, Morelock, T, Gil, M. I

“…Spinach leaves harvested at three maturity stages from eight commercial cultivars (CC) and eight advanced breeding lines (ABL) were evaluated for oxygen…”
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Flavonol glycosides and antioxidant capacity of various blackberry and blueberry genotypes determined by high-performance liquid chromatography/mass spectrometry by Cho, M.J, Howard, L.R, Prior, R.L, Clark, J.R

“…Flavonol glycoside composition and content in blueberry and blackberry extracts were determined using a high-performance liquid chromatographic (HPLC)…”
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