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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » People & Locations » Mei Chen Chiu (Maggie)
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.)
Gluten-free ancient whole grain buckwheat snacks -
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.
Quinoa peanut meal beets whole grain gluten-free high protein vegetable snacks -
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. 3(5):555625. https://doi.org/10.19080/NFSIJ.2017.03.555625.
Whole grain gluten-free high protein buckwheat-kale snacks (abstract) -
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.
Gluten-free ancient whole grain buckwheat snacks -
Kahlon, T.S., Avena Bustillos, R.D., Chiu, M.M. 2018. Gluten-free ancient whole grain buckwheat snacks. Nutrition & Food Science International Journal. https://doi.org/10.19080/NFSIJ.2018.06.555687.
Sensory evaluation of gluten-free quinoa whole grain snacks -
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.
Ancient whole grain gluten-free buckwheat snacks -
Kahlon, T.S., Avena Bustillos, R.D., Chiu, M.M. 2016. Ancient whole grain gluten-free buckwheat snacks. Meeting Abstract. Paper No. 3320.
Quinoa ancient whole grain gluten-free snacks -
Kahlon, T.S., Avena Bustillos, R.D., Chiu, M.M. 2016. Quinoa ancient whole grain gluten-free snacks. Meeting Abstract. Paper No. 3318.
Teff, buckwheat, quinoa and amaranth: Ancient whole grain gluten-free egg-free pasta -
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.
Whole grain gluten-free vegetable spicy snacks -
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.
Ancient whole grain gluten-free egg-free Pasta -
Kahlon, T.S., Chiu, M.M. 2015. Ancient whole grain gluten-free egg-free Pasta. Agricultural Research Journal. 52(3):63-65.
Height, weight and body mass index of girls and boys in a rural school in Punjab India -
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.
Whole grain Gluten-free vegetable spicy snacks (abstract) -
Kahlon, T.S., Chiu, M.M. 2015. Whole grain Gluten-free vegetable spicy snacks (abstract). Experimental Biology Annual Meeting, 2015. 591.1.
Ancient whole grain Gluten-free egg-free Teff, Buckwheat, Quinoa and Amaranth pasta (abstract) -
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.
Whole grain gluten-free pastas and flatbreads -
Kahlon, T.S., Chiu, M.M. 2015. Whole grain gluten-free pastas and flatbreads. Agricultural Research Journal. 52:116-120.
Ancient whole grain gluten-free flatbreads -
Kahlon, T.S., Chiu, M.M. 2014. Ancient whole grain gluten-free flatbreads. Food and Nutrition Sciences. 5:1717-1727.
Whole grain gluten-free vegetable savory snacks Reprint Icon -
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.
Whole grain gluten-free egg-free high protein pasta -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
PHYSICAL CHARACTERISTICS OF B-GLUCANS IN OAT BRAN AND BARLEY PRODUCTS -