Search Results - "Huber, Gwendolyn"

Inhibition of oxidation of omega-3 polyunsaturated fatty acids and fish oil by quercetin glycosides by Huber, Gwendolyn M., Vasantha Rupasinghe, H.P., Shahidi, Fereidoon

“…The antioxidant properties of naturally occurring flavonols, quercetin glycosides, were examined and compared with common food antioxidants butylated…”
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Effect of baking on dietary fibre and phenolics of muffins incorporated with apple skin powder by Rupasinghe, H.P. Vasantha, Wang, Laixin, Huber, Gwendolyn M., Pitts, Nancy L.

“…Apple fruit skin, a rich source of dietary fibre and phenolics, is a by-product of apple processing. The effect of baking on the dietary fibre, phenolics, and…”
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Ultrasonication-Assisted Solvent Extraction of Quercetin Glycosides from ‘Idared’ Apple Peels by Vasantha Rupasinghe, H. P., Kathirvel, Priya, Huber, Gwendolyn M.

“…Quercetin and quercetin glycosides are physiologically active flavonol molecules that have been attributed numerous health benefits. Recovery of such molecules…”
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Performing parentage analysis for polysomic inheritances based on allelic phenotypes by Huang, Kang, Huber, Gwendolyn, Ritland, Kermit, Dunn, Derek W, Li, Baoguo

“…Abstract Polyploidy poses several problems for parentage analysis. We present a new polysomic inheritance model for parentage analysis based on genotypes or…”
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Red-fleshed apple as a source for functional beverages by Rupasinghe, H P.V., Huber, G M, Embree, C., Forsline, P L

“…The potential of anthocyanin pigments in fruits and vegetables to provide protection against oxidative damage is well known. Cyanidin-3-O-galactoside is a…”
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Ultra-sonication-assisted solvent extraction of quercetin glycosides from 'Idared' apple peels by Vasantha Rupasinghe, H P, Kathirvel, Priya, Huber, Gwendolyn M

“…Quercetin and quercetin glycosides are physiologically active flavonol molecules that have been attributed numerous health benefits. Recovery of such molecules…”
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Antioxidant properties and distribution of apple flavonols by Huber, Gwendolyn M

“…Lipid oxidation, especially the oxidation of polyunsaturated fatty acids, is a significant concern in the food industry impacting food quality and health of…”
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