Nutrition & Food Sciences - Faculty & Staff
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Recent Submissions
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Antioxidant properties of Maillard reaction products derived from shrimp shell chitosan and xylose, fructose or glucose
(Current Topics in Nutraceutical Research, 2019)Under certain conditions, chitosans can react with different types of reducing sugars to form various final Maillard reaction products (MRPs). In this study, the optimal reaction conditions were selected, and three different ... -
Pretreatment fasting glucose and insulin as determinants of weight loss on diets varying in macronutrients and dietary fibers—The POUNDS LOST Study
(MDPI, 2019)Efforts to identify a preferable diet for weight management based on macronutrient composition have largely failed, but recent evidence suggests that satiety effects of carbohydrates may depend on the individual’s ... -
Perceptions of college students in consuming whole grain foods made with Brewers’ Spent Grain
(Food Science & Nutrition, 2018-09)One-third of all food produced for human consumption is wasted producing landfill accumulation and greenhouse gas emissions. Brewers’ Spent Grains (BSGs) are the leftover grains from beer production, and each year ... -
Daytime and nighttime casein supplements similarly increase muscle size and strength in response to resistance training earlier in the day: a preliminary investigation
(Journal of the International Society of Sports Nutrition, 2018-05)Background Casein protein consumed before sleep has been suggested to offer an overnight supply of exogenous amino acids for anabolic processes. The purpose of this study was to compare supplemental casein consumed earlier ... -
Resistant starch lowers postprandial glucose and leptin in overweight adults consuming a moderate-to-high-fat diet: a randomized-controlled trial
(Nutrition Journal, 2017-02)Background: High-amylose maize resistant starch type 2 (HAM-RS2) stimulates gut-derived satiety peptides and reduces adiposity in animals. Human studies have not supported these findings despite improvements in ...
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