Search

Whole grain foods reduce the risk of certain chronic diseases. Americans on an average consume less than one serving per day. We conducted a study to investigate barriers to consuming whole grains and to assess the ...

This research examined 30 olive oils commercially available in the United States for their fatty acid composition, oxidative stability, and antioxidant capacities. The olive oils in this study differed in their oxidative ...

The aim of this study was to investigate the chemoprotective activity of anthocyanin-rich extracts (AREs) from bilberry (Vaccinium myrtillus), chokeberry (Aronia meloncarpa) and grape (Vitis vinifera) by assessing multiple ...

This is a study of methods to reduce, eliminate or prevent fumonisins and aflatoxins in corn and to survey botanical supplements for aflatoxins. Gamma (Cobalt60) and electron beam irradiation were used to eradicate fumonisin ...

The present study examined and compared wheat grain, bran, aleurone, and micronized aleurone for their antioxidant properties and phytochemical profiles. The results showed that wheat antioxidants were concentrated in bran ...

The widespread use of antimicrobials in human and veterinary medicine, as well as in animal production has accelerated the development of drug resistance in a variety of pathogenic bacteria. Listeria monocytogenes and ...

Food borne illness is a major problem around the world. Recently, more food borne outbreaks involve produce as the vehicle and viruses as the source of contamination. Norovirus is a common food borne viral pathogen. Genetic ...