Search Results - "Schaich, Karen"

Methods of measurement and evaluation of natural antioxidant capacity/activity (IUPAC Technical Report) by Apak, Reşat, Gorinstein, Shela, Böhm, Volker, Schaich, Karen M., Özyürek, Mustafa, Güçlü, Kubilay

“…The chemical diversity of natural antioxidants (AOXs) makes it difficult to separate, detect, and quantify individual antioxidants from a complex…”
Get full text

Standardized Methods for the Determination of Antioxidant Capacity and Phenolics in Foods and Dietary Supplements by Prior, Ronald L, Wu, Xianli, Schaich, Karen

“…Methods available for the measurement of antioxidant capacity are reviewed, presenting the general chemistry underlying the assays, the types of molecules…”
Get full text

Development of polyion-complex hydrogels as an alternative approach for the production of bio-based polymers for food packaging applications: a review by Farris, Stefano, Schaich, Karen M., Liu, LinShu, Piergiovanni, Luciano, Yam, Kit L.

“…Development of packaging materials from renewable resources has for a long time been desirable for sustainability reasons, but with recent explosion in prices…”
Get full text

Red/Green Currant and Sea Buckthorn Berry Press Residues as Potential Sources of Antioxidants for Food Use by Puganen, Anna, Kallio, Heikki P, Schaich, Karen M, Suomela, Jukka-Pekka, Yang, Baoru

“…The potential for using extracts of press residues from black, green, red, and white currants and from sea buckthorn berries as sources of antioxidants for…”
Get full text

Gelatin–pectin composite films from polyion-complex hydrogels by Farris, Stefano, Schaich, Karen M., Liu, LinShu, Cooke, Peter H., Piergiovanni, Luciano, Yam, Kit L.

“…Preparation and properties of composite films from gelatin and low-methoxyl pectin from simultaneous reversible and permanent polyion-complex hydrogels are…”
Get full text

Effects of CD36 Genotype on Oral Perception of Oleic Acid Supplemented Safflower Oil Emulsions in Two Ethnic Groups: A Preliminary Study by Burgess, Brenda, Melis, Melania, Scoular, Katelyn, Driver, Michael, Schaich, Karen M., Keller, Kathleen L., Tomassini Barbarossa, Iole, Tepper, Beverly J.

“…Previous studies demonstrate humans can detect fatty acids via specialized sensors on the tongue, such as the CD36 receptor. Genetic variation at the common…”
Get full text

System feasibility: Designing a chlorine dioxide self-generating package label to improve fresh produce safety part II: Solution casting approach by Saade, Carol, Annous, Bassam A., Gualtieri, Anthony J., Schaich, Karen M., Liu, LinShu, Yam, Kit L.

“…This work evaluated the ability of an innovative and practical package label made from biobased polymers impregnated with sodium chlorite and citric acid to…”
Get full text

Target release rate of antioxidants to extend induction period of lipid oxidation by Zhu, Xuntao, Schaich, Karen M., Chen, Xi, Chung, Donghwa, Yam, Kit L.

“…Evidence from literature has shown that compared with instant addition, slow release of antioxidants has some advantages to inhibit lipid oxidation and extend…”
Get full text

Advancing controlled release packaging through smart blending by LaCoste, Amanda, Schaich, Karen M., Zumbrunnen, David, Yam, Kit L.

“…Researchers from Rutgers University and Clemson University have collaborated to develop a concept of using smart blending to generate functional packaging…”
Get full text

Factors affecting DNA damage caused by lipid hydroperoxides and aldehydes by Yang, Ming-Hua, Schaich, Karen M.

“…Single (SSB) and double strand breaks (DSB) in supercoiled plasmid DNA pBR322 reacted with linoleic acid hydroperoxides (LOOH) were followed by agarose gel…”
Get full text

System feasibility: Designing a chlorine dioxide self-generating package label to improve fresh produce safety part I: Extrusion approach by Saade, Carol, Annous, Bassam A., Gualtieri, Anthony J., Schaich, Karen M., Liu, Linshu, Yam, Kit L.

“…There is need for in-package anti-microbial technology to control microbial growth on packaged fresh food. This research evaluated the feasibility of…”
Get full text

Immunochemical and Electrophoretic Analysis of the Modification of Wheat Proteins in Extruded Flour Products by Partridge, Michael A.K, Jiang, Yan, Skerritt, John H, Schaich, Karen M

“…Antibodies specific for wheat proteins were used to identify protein fractions modified during extrusion of Hard Red Spring wheat flour (14% protein) under…”
Get full text

Inhibitory effects of cranberry polyphenols on formation and acidogenicity of Streptococcus mutans biofilms by Duarte, Simone, Gregoire, Stacy, Singh, Ajay P., Vorsa, Nicholi, Schaich, Karen, Bowen, William H., Koo, Hyun

“…Abstract Cranberry fruit is a rich source of polyphenols, and has shown biological activities against Streptococcus mutans. In the present study, we examined…”
Get full text

Antioxidant Effects of Sesamol Released from Polymeric Films on Lipid Oxidation in Linoleic Acid and Oat Cereal by Zhu, Xuntao, Schaich, Karen, Chen, Xi, Yam, Kit

“…The antioxidant effects of sesamol films were evaluated using a food simulant (linoleic acid) and a real food (oat cereal). Sesamol was melt blended with high…”
Get full text

Bioavailability and tissues distribution of cranberry flavonol glycosides in mice by Vorsa, Nicholi, Singh, Ajay, Shabrova, Elena, Schaich, Karen, Jin, Hong, Quadro, Loredana

“…Glucosylated flavonols are considered to be more bioavailable than the aglycone. The objective of this study was to determine bioavailability, metabolism and…”
Get full text

Rancidity in foods (3rd edn) by Schaich, Karen M.

Get full text

Rapid method for preparation of pure veratryl alcohol for the assay of lignin peroxidase by Kirtikara, Kanyawim, Schaich, Karen M., Fagan, Julie M., Frenkel, Chaim

“…We present a simple method for the rapid preparation of veratryl alcohol by reducing commercially available veratraldehyde with sodium borohydride resulting in…”
Get full text

Free radical reactions of peroxidizing lipids with amino acids and proteins: An ESR study by Schaich, Karen M., Karel, Marcus

“…Free radical transfer from oxidizing methyl linoleate to amino acids and proteins was studied in dry model systems incubated for periods up to 20 days…”
Get full text

Rancidity in foods (3rd edn): edited by J.C. Allen and R.J. Hamilton, Blackie, 1994. £69.00 (xiv + 290 pages) ISBN 0 7514 0219 2 by Schaich, Karen M.

Get full text

Interaction of peroxidizing methyl linoleate with some proteins and amino acids by Karel, Marcus, Schaich, Karen, Roy, Ram B

Get full text