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YiFang Chu

Showing results (11-20 of 46) with videos related to

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Appetite|October 10, 2022
The effect of extracted and isolated fibers on appetite and energy intake: A comprehensive review of human intervention studiesEunice Mah, DeAnn J Liska, Shellen Goltz, et al.
Nutrients|November 26, 2022
Narrative Review on the Effects of Oat and Sprouted Oat Components on Blood PressureDeAnn J Liska, ElHadji Dioum, Yifang Chu, et al.
Food Chemistry|May 7, 2014
In vitro total antioxidant capacity and anti-inflammatory activity of three common oat-derived avenanthramidesJun Yang, Boxin Ou, Mitchell L Wise, et al.
Nutrients|August 23, 2016
Assessment of Intakes and Patterns of Cooked Oatmeal Consumption in the U.S. Using Data from the National Health and Nutrition Examination SurveysKathy Musa-Veloso, Shafagh Fallah, Marianne O'Shea, et al.
Nutrition and Health|June 20, 2020
Association of whole-grain and dietary fiber intake with cardiometabolic risk in children and adolescentsVictor L Fulgoni, Mary Brauchla, Lisa Fleige, et al.
Nutrients|May 1, 2019
Oatmeal-Containing Breakfast is Associated with Better Diet Quality and Higher Intake of Key Food Groups and Nutrients Compared to Other Breakfasts in ChildrenVictor L Fulgoni, Mary Brauchla, Lisa Fleige, et al.
The American Journal of Clinical Nutrition|October 16, 2018
The effects of whole-grain compared with refined wheat, rice, and rye on the postprandial blood glucose response: a systematic review and meta-analysis of randomized controlled trialsKathy Musa-Veloso, Theresa Poon, Laura S Harkness, et al.
Nutrition Research (New York, N.Y.)|October 24, 2015
Oatmeal consumption is associated with better diet quality and lower body mass index in adults: the National Health and Nutrition Examination Survey (NHANES), 2001-2010Victor L Fulgoni, YiFang Chu, Marianne O'Shea, et al.
Food & Function|April 26, 2021
Effect of processing on oat β-glucan viscosity, postprandial glycemic response and subjective measures of appetiteNancy Ames, Lovemore Nkhata Malunga, Rebecca Mollard, et al.
Clinical Therapeutics|March 29, 2017
Cost-effectiveness of Maintaining Daily Intake of Oat β-Glucan for Coronary Heart Disease Primary PreventionStephanie R Earnshaw, Cheryl L McDade, YiFang Chu, et al.
Pageof 5

Showing results (11-20 of 46) with videos related to

Sort By:
Pageof 5
Appetite|October 10, 2022
The effect of extracted and isolated fibers on appetite and energy intake: A comprehensive review of human intervention studiesEunice Mah, DeAnn J Liska, Shellen Goltz, et al.
Nutrients|November 26, 2022
Narrative Review on the Effects of Oat and Sprouted Oat Components on Blood PressureDeAnn J Liska, ElHadji Dioum, Yifang Chu, et al.
Food Chemistry|May 7, 2014
In vitro total antioxidant capacity and anti-inflammatory activity of three common oat-derived avenanthramidesJun Yang, Boxin Ou, Mitchell L Wise, et al.
Nutrients|August 23, 2016
Assessment of Intakes and Patterns of Cooked Oatmeal Consumption in the U.S. Using Data from the National Health and Nutrition Examination SurveysKathy Musa-Veloso, Shafagh Fallah, Marianne O'Shea, et al.
Nutrition and Health|June 20, 2020
Association of whole-grain and dietary fiber intake with cardiometabolic risk in children and adolescentsVictor L Fulgoni, Mary Brauchla, Lisa Fleige, et al.
Nutrients|May 1, 2019
Oatmeal-Containing Breakfast is Associated with Better Diet Quality and Higher Intake of Key Food Groups and Nutrients Compared to Other Breakfasts in ChildrenVictor L Fulgoni, Mary Brauchla, Lisa Fleige, et al.
The American Journal of Clinical Nutrition|October 16, 2018
The effects of whole-grain compared with refined wheat, rice, and rye on the postprandial blood glucose response: a systematic review and meta-analysis of randomized controlled trialsKathy Musa-Veloso, Theresa Poon, Laura S Harkness, et al.
Nutrition Research (New York, N.Y.)|October 24, 2015
Oatmeal consumption is associated with better diet quality and lower body mass index in adults: the National Health and Nutrition Examination Survey (NHANES), 2001-2010Victor L Fulgoni, YiFang Chu, Marianne O'Shea, et al.
Food & Function|April 26, 2021
Effect of processing on oat β-glucan viscosity, postprandial glycemic response and subjective measures of appetiteNancy Ames, Lovemore Nkhata Malunga, Rebecca Mollard, et al.
Clinical Therapeutics|March 29, 2017
Cost-effectiveness of Maintaining Daily Intake of Oat β-Glucan for Coronary Heart Disease Primary PreventionStephanie R Earnshaw, Cheryl L McDade, YiFang Chu, et al.
Pageof 5