Search Results - "Wightman, J.D."

Improved Diet Quality and Increased Nutrient Intakes Associated with Grape Product Consumption by U.S. Children and Adults: NHANES 2003-2008 by McGill, C.R, Keast, D.R, Painter, J.E, Romano, C, Wightman, J.D

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Improved Diet Quality and Increased Nutrient Intakes Associated with Grape Juice Consumption in U.S. Adults by McGill, C.R, Lewis, C.L, Wightman, J.D, Fulgoni, V.L

“…An abstract of a study by McGill et al determining the association between grape juice consumption, diet quality, and select health parameters is presented…”
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EFFECTS OF BERRY POLYPHENOLS ON COGNITIVE FUNCTION IN HUMANS by Lamport, D.J., Dye, L., Wightman, J.D., Lawton, C.L.

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Some effects of processing enzymes on anthocyanins and phenolics in Pinot noir and Cabernet Sauvignon wines by Wightman, J.D. (Nestle R and D Center, Inc., Marysville, OH.), Price, S.F, Watson, B.T, Wrolstad, R.E

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beta-Glucosidase activity in juice-processing enzymes based on anthocyanin analysis by Wightman, J.D. (Nestle R and D Center, Inc.,-Ohio, Marysville, OH.), Wrolstad, R.E

“…A screening procedure utilizing boysenberry juice as a substrate, which combined HPLC and spectrophotometric analyses, was used to measure beta-glucosidase…”
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Anthocyanin analysis as a measure of glycosidase activity in enzymes for juice processing by Wightman, J.D. (Oregon State University, Corvallis, OR.), Wrolstad, R.E

“…A screening procedure combining HPLC and spectrophotometric analyses was developed to measure glycosidase activity of enzyme preparations used for juice…”
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Evaluation of genetically modified wine strains of Saccharomyces cerevisiae by Wightman, J.D. (Oregon State University, Corvallis, OR), Xu, X, Yorgey, B.M, Watson, B.T, McDaniel, M.R, Micheals, N.J, Bakalinsky, A.T

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