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Pamela R Pehrsson

Showing results (1-10 of 42) with videos related to

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Current Developments in Nutrition|August 30, 2021
Current Knowledge and Challenges on the Development of a Dietary Glucosinolate Database in the United StatesXianli Wu, Pamela R Pehrsson
Food Chemistry|September 5, 2017
USDA's National Food and Nutrient Analysis Program (NFNAP) produces high-quality data for USDA food composition databases: Two decades of collaborationDavid B Haytowitz, Pamela R Pehrsson
Advances in Nutrition (Bethesda, Md.)|October 19, 2021
Are Processed Tomato Products as Nutritious as Fresh Tomatoes? Scoping Review on the Effects of Industrial Processing on Nutrients and Bioactive Compounds in TomatoesXianli Wu, Liangli Yu, Pamela R Pehrsson
Journal of Food Composition and Analysis : an Official Publication of the United Nations University, International Network of Food Data Systems|July 7, 2009
The National Food and Nutrient Analysis Program: A decade of progressDavid B Haytowitz, Pamela R Pehrsson, Joanne M Holden
Journal of the Academy of Nutrition and Dietetics|February 8, 2017
A Comparison of Concentrations of Sodium and Related Nutrients (Potassium, Total Dietary Fiber, Total and Saturated Fat, and Total Sugar) in Private-Label and National Brands of Popular, Sodium-Contributing, Commercially Packaged Foods in the United StatesJaspreet K C Ahuja, Pamela R Pehrsson, Mary Cogswell
The American Journal of Clinical Nutrition|July 4, 2025
Call to action: a need for community-driven minimum information standards for food composition dataKai L Blumberg, Kyle McKillop, Pamela R Pehrsson, et al.
Heliyon|March 23, 2019
Effects of domestic cooking on flavonoids in broccoli and calculation of retention factorsXianli Wu, Yang Zhao, David B Haytowitz, et al.
Journal of Agricultural and Food Chemistry|August 11, 2018
Prevention of Atherosclerosis by Berries: The Case of BlueberriesXianli Wu, Thomas T Y Wang, Ronald L Prior, et al.
Nutrients|January 18, 2018
Development of Databases on Iodine in Foods and Dietary SupplementsAbby G Ershow, Sheila A Skeaff, Joyce M Merkel, et al.
The British Journal of Nutrition|June 30, 2015
Process of formulating USDA's Expanded Flavonoid Database for the Assessment of Dietary intakes: a new tool for epidemiological researchSeema A Bhagwat, David B Haytowitz, Shirley I Wasswa-Kintu, et al.
Pageof 5

Showing results (1-10 of 42) with videos related to

Sort By:
Pageof 5
Current Developments in Nutrition|August 30, 2021
Current Knowledge and Challenges on the Development of a Dietary Glucosinolate Database in the United StatesXianli Wu, Pamela R Pehrsson
Food Chemistry|September 5, 2017
USDA's National Food and Nutrient Analysis Program (NFNAP) produces high-quality data for USDA food composition databases: Two decades of collaborationDavid B Haytowitz, Pamela R Pehrsson
Advances in Nutrition (Bethesda, Md.)|October 19, 2021
Are Processed Tomato Products as Nutritious as Fresh Tomatoes? Scoping Review on the Effects of Industrial Processing on Nutrients and Bioactive Compounds in TomatoesXianli Wu, Liangli Yu, Pamela R Pehrsson
Journal of Food Composition and Analysis : an Official Publication of the United Nations University, International Network of Food Data Systems|July 7, 2009
The National Food and Nutrient Analysis Program: A decade of progressDavid B Haytowitz, Pamela R Pehrsson, Joanne M Holden
Journal of the Academy of Nutrition and Dietetics|February 8, 2017
A Comparison of Concentrations of Sodium and Related Nutrients (Potassium, Total Dietary Fiber, Total and Saturated Fat, and Total Sugar) in Private-Label and National Brands of Popular, Sodium-Contributing, Commercially Packaged Foods in the United StatesJaspreet K C Ahuja, Pamela R Pehrsson, Mary Cogswell
The American Journal of Clinical Nutrition|July 4, 2025
Call to action: a need for community-driven minimum information standards for food composition dataKai L Blumberg, Kyle McKillop, Pamela R Pehrsson, et al.
Heliyon|March 23, 2019
Effects of domestic cooking on flavonoids in broccoli and calculation of retention factorsXianli Wu, Yang Zhao, David B Haytowitz, et al.
Journal of Agricultural and Food Chemistry|August 11, 2018
Prevention of Atherosclerosis by Berries: The Case of BlueberriesXianli Wu, Thomas T Y Wang, Ronald L Prior, et al.
Nutrients|January 18, 2018
Development of Databases on Iodine in Foods and Dietary SupplementsAbby G Ershow, Sheila A Skeaff, Joyce M Merkel, et al.
The British Journal of Nutrition|June 30, 2015
Process of formulating USDA's Expanded Flavonoid Database for the Assessment of Dietary intakes: a new tool for epidemiological researchSeema A Bhagwat, David B Haytowitz, Shirley I Wasswa-Kintu, et al.
Pageof 5