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Journal of Agricultural and Food Chemistry|December 23, 2004
A comparison of carotenoid content and total antioxidant activity in catsup from several commercial sources in the United StatesBetty K Ishida, Mary H ChapmanFood Chemistry|December 16, 2017
Effects of a hydrodynamic process on extraction of carotenoids from tomatoBetty K Ishida, Mary H ChapmanJournal of Agricultural and Food Chemistry|January 14, 2009
Carotenoid extraction from plants using a novel, environmentally friendly solventBetty K Ishida, Mary H ChapmanMicrobiology Resource Announcements|November 2, 2019
Complete Genome Sequence of the <i>Arcobacter canalis</i> Type Strain LMG 29148William G Miller, Emma Yee, Mary H ChapmanGenome Announcements|July 16, 2016
Complete Genome Sequences of Campylobacter hyointestinalis subsp. hyointestinalis Strain LMG 9260 and C. hyointestinalis subsp. lawsonii Strain LMG 15993William G Miller, Emma Yee, Mary H ChapmanFood Microbiology|February 7, 2018
Survival of foodborne pathogens on commercially packed table grapes under simulated refrigerated transit conditionsMichelle Qiu Carter, Doris Feng, Mary H Chapman, et al.Nutrition Research (New York, N.Y.)|December 17, 2008
Steam cooking significantly improves in vitro bile acid binding of collard greens, kale, mustard greens, broccoli, green bell pepper, and cabbageTalwinder Singh Kahlon, Mei-Chen M Chiu, Mary H ChapmanGenome Biology and Evolution|June 22, 2017
Comparative Genomics of All Three Campylobacter sputorum Biovars and a Novel Cattle-Associated C. sputorum CladeWilliam G Miller, Emma Yee, Mary H Chapman, et al.Journal of Agricultural and Food Chemistry|January 22, 2004
Fatty acid and carotenoid composition of gac (Momordica cochinchinensis Spreng) fruitBetty K Ishida, Charlotta Turner, Mary H Chapman, et al.Food Microbiology|April 8, 2015
Effect of sulfur dioxide fumigation on survival of foodborne pathogens on table grapes under standard storage temperatureMichelle Qiu Carter, Mary H Chapman, Franka Gabler, et al.Pageof 3