Search Results - "Talcott, S. T"

Changes in Phytochemical and Antioxidant Activity of Selected Pepper Cultivars (Capsicum Species) As Influenced by Maturity by Howard, L. R, Talcott, S. T, Brenes, C. H, Villalon, B

“…The effect of fruit maturation on changes in carotenoids, flavonoids, total soluble reducing equivalents, phenolic acids, ascorbic acid, and antioxidant…”
Get full text

Stability of Copigmented Anthocyanins and Ascorbic Acid in Muscadine Grape Juice Processed by High Hydrostatic Pressure by Del Pozo-Insfran, D., Del Follo-Martinez, A., Talcott, S.T., Brenes, C. H.

“…Intermolecular copigmentation is one of the mechanisms of stabilization of anthocyanins in nature and is also responsible for the characteristic color and…”
Get full text

Phenolic Autoxidation Is Responsible for Color Degradation in Processed Carrot Puree by Talcott, S. T, Howard, L. R

“…Strained carrots were thermally processed with reduced oxygen pretreatments and exposed to elevated storage temperatures to accelerate physicochemical changes…”
Get full text

Chemical and Sensory Quality of Processed Carrot Puree As Influenced by Stress-Induced Phenolic Compounds by Talcott, S. T, Howard, L. R

“…Physicochemical analysis of processed strained product was performed on 10 carrot genotypes grown in Texas (TX) and Georgia (GA). Carrots from GA experienced…”
Get full text

Determination of Pyrazine and Flavor Variations in Peanut Genotypes During Roasting by Baker, G.L, Cornell, J.A, Gorbet, D.W, O'Keefe, S.F, Sims, C.A, Talcott, S.T

“…During peanut roasting, pyrazine compounds correlate highly with roasted flavor and aroma. Although roast color measurement is used to predict roasted flavor…”
Get full text

Antioxidant Changes and Sensory Properties of Carrot Puree Processed with and without Periderm Tissue by Talcott, S. T, Howard, L. R, Brenes, C. H

“…Carrot purees were thermally processed with and without the periderm tissue after a long and short blanch time, with and without vacuum deaeration treatments…”
Get full text

Determination and Distribution of 6-Methoxymellein in Fresh and Processed Carrot Puree by a Rapid Spectrophotometric Assay by Talcott, S. T, Howard, L. R

“…Isocoumarin or 6-methoxymellein (6-MM) was extracted from carrot tissue using alkali saponification to solubilize the lactone portion of its structure into an…”
Get full text

Factors contributing to taste and quality of commercially processed strained carrots by Talcott, S.T, Howard, L.R, Brenes, C.H

“…Commercially processed strained carrots were obtained from three different processing locations over a 1-year span. Selected carrot lots exhibited both…”
Get full text

Contribution of Periderm Material and Blanching Time to the Quality of Pasteurized Peach Puree by Talcott, S. T, Howard, L. R, Brenes, C. H

“…Fresh peaches were blanched for either a long (20 min) or short (2 min) time, with and without periderm material. Samples were then macerated into purees and…”
Get full text

Browning of fresh-cut sweet corn kernels after cooking is prevented by controlled atmosphere storage by Riad, G.S, Brecht, J.K, Talcott, S.T

Get full text

Chlorogenic acid reduced DSS‐induced injury and NF‐κB activation in a rat colitis model by Piefer, Leigh Ann, Stehm, R. E., Krenek, K. A., Weeks, B. R., Carroll, R. J., Byrne, D. H., Talcott, S. T., Turner, N. D.

“…We previously demonstrated that quercetin may protect against colon cancer via inhibition of pro‐inflammatory molecules. The goal of this study was to…”
Get full text

Ellagic Acid and Flavonoid Antioxidant Content of Muscadine Wine and Juice by Talcott, Stephen T, Lee, Joon-Hee

“…Antioxidant properties of flavonoids and ellagic acid were characterized in eight wines and juices produced by various processing methodologies from red and…”
Get full text

Açai (Euterpe oleracea Mart.) Polyphenolics in Their Glycoside and Aglycone Forms Induce Apoptosis of HL-60 Leukemia Cells by Del Pozo-Insfran, David, Percival, Susan S, Talcott, Stephen T

“…The effects of açai polyphenolics on the antiproliferation and induction of apoptosis in HL-60 human leukemia cells were investigated. Interactions between…”
Get full text

Low concentrations of quercetin and ellagic acid synergistically influence proliferation, cytotoxicity and apoptosis in MOLT-4 human leukemia cells by Mertens-Talcott, Susanne U, Talcott, Stephen T, Percival, Susan S

“…Little information is available regarding possible synergistic or antagonistic biochemical interactions among polyphenols contained in fruits and vegetables…”
Get more information

Heterogeneity in red wine polyphenolic contents differentially influences Alzheimer's disease-type neuropathology and cognitive deterioration by Ho, Lap, Chen, Ling Hong, Wang, Jun, Zhao, Wei, Talcott, Stephen T, Ono, Kenjiro, Teplow, David, Humala, Nelson, Cheng, Alice, Percival, Susan S, Ferruzzi, Mario, Janle, Elsa, Dickstein, Dara L, Pasinetti, Giulio Maria

“…We recently found that moderate consumption of two unrelated red wines generate from different grape species, a Cabernet Sauvignon and a muscadine wine that…”
Get more information

Polyphenolic content and sensory properties of normal and high oleic acid peanuts by Talcott, Stephen T., Passeretti, Sharyn, Duncan, Christopher E., Gorbet, Daniel W.

“…Peanuts are an important food crop with many health benefits of their consumption realized by consumers worldwide. Limited information is available on…”
Get full text

Fruit Maturity and Juice Extraction Influences Ellagic Acid Derivatives and Other Antioxidant Polyphenolics in Muscadine Grapes by Lee, Joon-Hee, Talcott, Stephen T

“…Polyphenolic compounds including ellagic acid, ellagic acid derivatives, and anthocyanins were characterized and quantified by novel chromatographic conditions…”
Get full text

Stability of Copigmented Anthocyanins and Ascorbic Acid in a Grape Juice Model System by Brenes, Carmen H, Del Pozo-Insfran, David, Talcott, Stephen T

“…The stability of red grape anthocyanins (Vitis vinifera) was evaluated in a model juice system during normal (25 °C) and accelerated storage (35 °C) in the…”
Get full text

Neoplastic transformation of BALB/3T3 cells and cell cycle of HL-60 cells are inhibited by mango (Mangifera indica L.) juice and mango juice extracts by Percival, Susan S, Talcott, Stephen T, Chin, Sherry T, Mallak, Anne C, Lounds-Singleton, Angela, Pettit-Moore, Jennifer

“…The mango, Mangifera indica L., is a fruit with high levels of phytochemicals, suggesting that it might have chemopreventative properties. In this study, whole…”
Get more information

Phytochemical Composition and Antioxidant Stability of Fortified Yellow Passion Fruit (Passiflora edulis) by Talcott, Stephen T, Percival, Susan S, Pittet-Moore, Jennifer, Celoria, Charity

“…Yellow passion fruit juice (PFJ, Passiflora edulis f. flavicarpa) is an important component of many tropical fruit beverages, but limited data exist on its…”
Get full text