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United States Department of Agriculture

Agricultural Research Service

Related Topics

Mei Chen Chiu (Maggie)
Healthy Processed Foods Research
Chemist

Phone: (510) 559-5693
Fax: (510) 559-5777
Room 1137
USDA, ARS, PWA, WRRC-PFR
800 BUCHANAN STREET
ALBANY, CA, 94710


Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Whole grain gluten-free egg-free high protein pasta - (Peer Reviewed Journal)
Kahlon, T.S., Milczarek, R.R., Chiu, M.M. 2014. Whole grain gluten-free egg-free high protein pasta. Vegetos: An International Journal of Plant Research. 26:65-71.
Whole grain gluten-free egg-free pasta Reprint Icon - (Peer Reviewed Journal)
Kahlon, T.S., Milczarek, R.R., Chiu, M.M. 2013. Whole grain gluten-free egg-free pasta. Cereal Foods World. 58(1):4-7. DOI: 10.1094/CFW-58-1-0004.
In Vitro bile acid binding of kale, mustard greens, broccoli, cabbage and green bell pepper improves with microwave cooking - (Peer Reviewed Journal)
Kahlon, T.S., Milczarek, R.R., Chiu, M.M. 2012. In Vitro bile acid binding of kale, mustard greens, broccoli, cabbage and green bell pepper improves with microwave cooking. Vegetos: An International Journal of Plant Research. 25(2):29-36.
Whole grain gluten-free flat breads - (Peer Reviewed Journal)
Kahlon, T.S., Chiu, M.M. 2012. Whole grain gluten-free flat breads. Cereal Foods World. 57(1):6-9.
Garbanzo diet lowers cholesterol in hamsters - (Peer Reviewed Journal)
Kahlon, T.S., Avena Bustillos, R.D., Chiu, M.M. 2012. Garbanzo diet lowers cholesterol in hamsters. Food and Nutrition Sciences. 3(3):401-404.
Whole grain gluten-free flat breads - (Abstract Only)
Kahlon, T.S., Chiu, M.M. 2011. Whole grain gluten-free flat breads. In:Proceedings of the International Cereal Chemists Conference. 56(4):A21.
In vitro bile acid binding of mustard greens, kale, broccoli, cabbage and green bell pepper improves with sautéing compared with raw or other methods of preparation. Reprint Icon - (Peer Reviewed Journal)
Kahlon, T.S., Milczarek, R.R., Chiu, M.M. 2012. In vitro bile acid binding of mustard greens, kale, broccoli, cabbage and green bell pepper improves with sautéing compared with raw or other methods of preparation. Food and Nutrition Sciences. 3: 951-958. DOI: 10.4236/fns.2012.37126.
In Vitro Bile-Acid-Binding of Whole vs. Pearled Wheat Grain - (Peer Reviewed Journal)
Kahlon, T.S., Chiu, M.M., Chapman, M.H. 2009. In Vitro Bile-Acid-Binding of Whole vs. Pearled Wheat Grain. Cereal Chemistry. 86(3):329-332.
Steam Cooking Significantly Improves In Vitro Bile Acid Binding of Collard Greens, Kale, Mustard Greens, Broccoli, Green Bell Pepper and Cabbage - (Peer Reviewed Journal)
Kahlon, T.S., Chiu, M.M., Chapman, M.H. 2008. Steam Cooking Significantly Improves In Vitro Bile Acid Binding of Collard Greens, Kale, Mustard Greens, Broccoli, Green Bell Pepper and Cabbage. Nutrition Research. 28:351-357.
Steam Cooking Significantly Improves in Vitro Bile Acid Binding of Beets, Eggplant, Asparagus, Carrots, Green Beans and Cauliflower - (Peer Reviewed Journal)
Kahlon, T.S., Chiu, M.M., Chapman, M.H. 2007. Steam Cooking Significantly Improves in Vitro Bile Acid Binding of Beets, Eggplant, Asparagus, Carrots, Green Beans and Cauliflower. Nutrition Research. 27:750-755.
Plasma Cholesterol Reduction in Hamsters by Dietary Fiber Fractions of Oat and Barley - (Abstract Only) - (06-Apr-98)
Physical Characteristics of B-Glucans in Oat Bran and Barley Products - (Abstract Only) - (31-Mar-98)
Last Modified: 4/17/2014