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8 publication requests found.
The Healthy Cooking Index: Nutrition optimizing home food preparation practices across multiple data collection methods
Food preparation interventions are an increasingly popular target for hands-on nutrition education for adults, children, and families, but assessment tools are lacking. Objective data on home cooking practices, and how they are interpreted through different data collection methods, are needed. The g...
Exploring food preparation practices in families with and without school-aged childhood cancer survivors
Survival rates for paediatric cancers have increased dramatically since the 1970s, but childhood cancer survivors (CCS) are at increased risk for several chronic diseases throughout life. Nutrition interventions promoting healthy family meals may support wellness for survivors, but little research h...
Effects of water addition and microwave on natural deep eutectic solvents (NADES) and their extraction properties
One of the common processes employed in food preparation and manufacturing is the extraction of specific components from agro-based materials. Although many extraction methodologies are known, continued improvements are still desirable. A recent new development is the use of natural deep eutectic so...
Effects of water addition and microwave on Natural Deep Eutectic Solvents (NADES) and their extraction properties
One of the common processes employed in food preparation and manufacturing is the extraction of specific components from agro-based materials. Although many extraction methodologies are known, continued improvements are still desirable. A recent new development is the use of natural deep eutectic so...
Utility of eButton images for identifying food preparation behaviors and meal-related tasks in adolescents
Food preparation skills may encourage healthy eating. Traditional assessment of child food preparation employs self- or parent proxy-reporting methods, which are prone to error. The eButton is a wearable all-day camera that has promise as an objective, passive method for measuring child food prepara...
Home-based preparation approaches altered the availability of health beneficial components from carrot and blueberry
This study investigated the effects of different home food preparation methods on the availability of the total phenolic contents (TPC) and radical scavenging components, as well as the selected health beneficial compounds from fresh blueberries and carrots. High performance liquid chromatography (...
Home food preparation techniques impacted the availability of natural antioxidants and bioactivities in kale and broccoli
This study evaluated the effects of grinding and chopping with/without microwaving on the health-beneficial components, and antioxidant, anti-inflammation and anti-proliferation capacities of commercial kale and broccoli. The availability of the beneficial component indole-3-carbinol (I3C) of kale ...
Distribution, identification, and quantification of residues after treatment of ready-to-eat salami with 36Cl-labeled or nonlabeled chlorine dioxide gas
Chlorine dioxide gas actively eliminates a variety of food-borne pathogens and rot organisms, including Listeria monocytogenes on food and food preparation surfaces. However the disposition and fate of chlorine dioxide gas on ready-to-eat meat products has not been previously described. When ready-t...