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
will take you to the publication reprint.)
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Gluten-free ancient whole grain buckwheat snacks
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Kahlon, T.S., Avena-Bustillos, R.D., Chiu, M.M. 2018. Gluten-free ancient whole grain buckwheat snacks. Nutrition & Food Science International Journal. 4(5):57-63. https://doi.org/10.5539/jfr.v4n5p57.
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Quinoa peanut meal beets whole grain gluten-free high protein vegetable snacks
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Kahlon, T.S., Avena-Bustillos, R.D., Chiu, M.M. 2017. Quinoa peanut meal beets whole grain gluten-free high protein vegetable snacks. Nutrition & Food Science International Journal. doi:1019081/NFSIJ.2017.03.555625.
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Whole grain gluten-free high protein buckwheat-kale snacks (abstract)
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Kahlon, T.S., Avena Bustillos, R.D., Chiu, M.M. 2017. Whole grain gluten-free high protein buckwheat-kale snacks (abstract). Meeting Abstract. Experimental Biology/2017.
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Four kinds of buckwheat ancient whole grain gluten-free snacks
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Kahlon, T.S., Avena-Bustillos, R.D., Chiu, M.M. 2018. Four kinds of buckwheat ancient whole grain gluten-free snacks. LWT - Food Science and Technology. doi:1019081/NFSIJ.2018.06.555687
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Sensory evaluation of gluten-free quinoa whole grain snacks
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Kahlon, T.S., Avena-Bustillos, R.D., Chiu, M.M. 2016. Sensory evaluation of gluten-free quinoa whole grain snacks. Heliyon. 2(12):1-11. doi: 10/1016/j/heliyon.2016.e00213.
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Ancient whole grain gluten-free buckwheat snacks
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Kahlon, T.S., Avena Bustillos, R.D., Chiu, M.M. 2016. Ancient whole grain gluten-free buckwheat snacks. Meeting Abstract. Paper No. 3320.
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Quinoa ancient whole grain gluten-free snacks
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Kahlon, T.S., Avena Bustillos, R.D., Chiu, M.M. 2016. Quinoa ancient whole grain gluten-free snacks. Meeting Abstract. Paper No. 3318.
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Teff, buckwheat, quinoa and amaranth: Ancient whole grain gluten-free egg-free pasta
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Kahlon, T.S., Chiu, M.M. 2015. Teff, buckwheat, quinoa and amaranth: Ancient whole grain gluten-free egg-free pasta. Food and Nutrition Sciences. 6:1460-1467.
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Whole grain gluten-free vegetable spicy snacks
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Kahlon, T.S., Avena Bustillos, R.D., Chiu, M.M., Hidalgo, M. 2015. Whole grain gluten-free vegetable spicy snacks. Journal of Food Research. 4(5):57-63. http://dx.doi.org/10.5539/jfr.v3n5p1.
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Ancient whole grain gluten-free egg-free Pasta
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Kahlon, T.S., Chiu, M.M. 2015. Ancient whole grain gluten-free egg-free Pasta. Agricultural Research Journal. 52(3):63-65.
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Height, weight and body mass index of girls and boys in a rural school in Punjab India
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Kahlon, T.S., Singh, A., Mahajan, A., Chiu, M.M. 2015. Height, weight and body mass index of girls and boys in a rural school in Punjab India. Indian Journal of Applied Research. 5(9):332-334.
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Whole grain Gluten-free vegetable spicy snacks (abstract)
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Kahlon, T.S., Chiu, M.M. 2015. Whole grain Gluten-free vegetable spicy snacks (abstract). Experimental Biology Annual Meeting, 2015. 591.1.
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Ancient whole grain Gluten-free egg-free Teff, Buckwheat, Quinoa and Amaranth pasta (abstract)
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Kahlon, T.S., Chiu, M.M. 2015. Ancient whole grain Gluten-free egg-free Teff, Buckwheat, Quinoa and Amaranth pasta (abstract). Experimental Biology Annual Meeting. 592.2.
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Whole grain gluten-free pastas and flatbreads
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Kahlon, T.S., Chiu, M.M. 2015. Whole grain gluten-free pastas and flatbreads. Agricultural Research Journal. 52:116-120.
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Ancient whole grain gluten-free flatbreads
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Kahlon, T.S., Chiu, M.M. 2014. Ancient whole grain gluten-free flatbreads. Food and Nutrition Sciences. 5:1717-1727.
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Whole grain gluten-free vegetable savory snacks
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Kahlon, T.S., Avena Bustillos, R.D., Chiu, M.M., Hidalgo, M. 2014. Whole grain gluten-free vegetable savory snacks. Journal of Food Research. 3(5):1-7. DOI: 10.5539/jfr.v3n5p1.
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Whole grain gluten-free egg-free high protein pasta
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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.
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Whole grain gluten-free egg-free pasta
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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.
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In Vitro bile acid binding of kale, mustard greens, broccoli, cabbage and green bell pepper improves with microwave cooking
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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.
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Whole grain gluten-free flat breads
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Kahlon, T.S., Chiu, M.M. 2012. Whole grain gluten-free flat breads. Cereal Foods World. 57(1):6-9.
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Garbanzo diet lowers cholesterol in hamsters
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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.
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Whole grain gluten-free flat breads
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Kahlon, T.S., Chiu, M.M. 2011. Whole grain gluten-free flat breads. In:Proceedings of the International Cereal Chemists Conference. 56(4):A21.
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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.
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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.
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In Vitro Bile-Acid-Binding of Whole vs. Pearled Wheat Grain
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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.
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Steam Cooking Significantly Improves In Vitro Bile Acid Binding of Collard Greens, Kale, Mustard Greens, Broccoli, Green Bell Pepper and Cabbage
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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.
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Steam Cooking Significantly Improves in Vitro Bile Acid Binding of Beets, Eggplant, Asparagus, Carrots, Green Beans and Cauliflower
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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.
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PLASMA CHOLESTEROL REDUCTION IN HAMSTERS BY DIETARY FIBER FRACTIONS OF OAT AND BARLEY
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PHYSICAL CHARACTERISTICS OF B-GLUCANS IN OAT BRAN AND BARLEY PRODUCTS
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