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Foods (Basel, Switzerland)|December 15, 2019
Compositional Characterization of Different Industrial White and Red Grape Pomaces in Virginia and the Potential Valorization of the Major ComponentsQing Jin, Joshua O'Hair, Amanda C Stewart, et al.Food Science & Nutrition|December 1, 2017
Evaluation of peanut skin and grape seed extracts to inhibit growth of foodborne pathogensJason Levy, Renee R Boyer, Andrew P Neilson, et al.Plos One|April 12, 2018
Production of omega-3 enriched tilapia through the dietary use of algae meal or fish oil: Improved nutrient value of fillet and offalTyler R Stoneham, David D Kuhn, Daniel P Taylor, et al.Food Chemistry|November 28, 2025
Hydrothermal extraction and characterization of hemicellulose from biomass as a natural emulsifierYilin Li, Shuo Jiang, Zhiyuan Xu, et al.The Journal of Nutritional Biochemistry|November 7, 2016
High-molecular-weight cocoa procyanidins possess enhanced insulin-enhancing and insulin mimetic activities in human primary skeletal muscle cells compared to smaller procyanidinsSuzanne M Bowser, William T Moore, Ryan P McMillan, et al.Journal of Agricultural and Food Chemistry|February 25, 2014
Oligomeric cocoa procyanidins possess enhanced bioactivity compared to monomeric and polymeric cocoa procyanidins for preventing the development of obesity, insulin resistance, and impaired glucose tolerance during high-fat feedingMelanie R Dorenkott, Laura E Griffin, Katheryn M Goodrich, et al.Nutrition Research (New York, N.Y.)|May 4, 2019
Flavanol supplementation protects against obesity-associated increases in systemic interleukin-6 levels without inhibiting body mass gain in mice fed a high-fat dietLaura E Griffin, Dane W Fausnacht, Jessica L Tuzo, et al.The Journal of Nutritional Biochemistry|September 2, 2017
Monomeric cocoa catechins enhance β-cell function by increasing mitochondrial respirationThomas J Rowley, Benjamin F Bitner, Jason D Ray, et al.Pageof 5