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United States Department of Agriculture

Agricultural Research Service

New Food Ingredients
item Pectic oligosaccharide structure-function relationships: prebiotics, inhibitors of Escherichia coli O157:H7 adhesion and reduction of Shiga toxin cytotoxicity in HT29 cells (Jul 2017)
item Changes in physical, chemical and functional properties of whey protein isolate (WPI) and sugar beet pectin (SBP) conjugates formed by controlled dry-heating (Jan 2017)
item Ancient grains and pseudocereals: chemical compositions, nutritional benefits, and roles in 21st century diets (Nov 2016)
item Investigation of the molecular interactions between beta-lactoglobulin and low methoxyl pectin by multi-detection high performance size exclusion chromatography (Sep 2016)
item The effect of naringenin on the genetic expression of commensal gut bacteria (Sep 2016)
item Electrospun polymer nanofibers reinforced by tannic acid/Fe+++ complexes (Sep 2016)
item Wonderful legacy - new beginnings (Aug 2016)
item Functional properties of gluten-free sugar cookies made from amaranth-oat composites (Aug 2016)
item High density recombinant AAV particles are competent vectors for in vivo transduction (Aug 2016)
item Evaluation of the biological differences of canine and human factor VIII in gene delivery: Implications in human hemophilia treatment (Jul 2016)
item Volatile, anthocyanidin, quality and sensory changes in rabbiteye blueberry from whole fruit through pilot plant juice processing. (May 2016)
item Physical properties of gluten free sugar cookies containing teff and functional oat products (May 2016)
item Syngeneic AAV pseudo-vectors potentiates full vector transduction (May 2016)
item Physical and chemical changes in whey protein concentrate stored at elevated temperature and humidity (Mar 2016)
item Genetic expression profile analysis of the temporal inhibition of quercetin and naringenin on Lactobacillus rhamnosus GG (Feb 2016)
item Functional properties of teff and oat composites (Dec 2015)
item Structure of pectic polysaccharides from sunflower salts-soluble fraction (Dec 2015)
item Utilization of tartary buckwheat bran as a source of rutin and its effect on the rheological and antioxidant properties of wheat-based products (Jul 2014)
Last Modified: 8/13/2016
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