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Food & Function|August 6, 2019
Fatty acid bioaccessibility and structural breakdown from in vitro digestion of almond particlesClay Swackhamer, Zhichao Zhang, Ameer Y Taha, et al.
The British Journal of Nutrition|December 14, 2020
Some pearl millet-based foods promote satiety or reduce glycaemic response in a crossover trialAnna M R Hayes, Fanny Gozzi, Aminata Diatta, et al.
Food Research International (Ottawa, Ont.)|June 14, 2023
Development and analysis of a multi-module peristaltic simulator for gastrointestinal researchClay Swackhamer, Tesfaye Bedane, Silvia Keppler, et al.
European Journal of Clinical Nutrition|September 19, 2025
Role of habitual diet in metabolic fuel utilization and metabolic flexibility, evidence in Kenyan and U.S. cohortsPablo Torres-Aguilar, Anna M R Hayes, Clay Swackhamer, et al.
Food Chemistry|December 20, 2025
Influence of toasted sorghum flour phenolic compounds and dietary fibers on gut microbiota and short-chain fatty acid productionLaise Trindade Paes, Thaisa Cantu-Jungles, Mirian Aparecida de Campos Costa, et al.
The Laryngoscope|August 10, 2020
Inflammatory Effects of Thickened Water on the Lungs in a Murine Model of Recurrent AspirationNogah Nativ-Zeltzer, Rumi Ueha, Yuval Nachalon, et al.
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