Now showing items 1-2 of 2
Evaluating Knowledge, Attitudes and Behavior Associated with Whole Grain Consumption
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 ...
CHARACTERIZATION OF OLIVE OILS COMMERCIALLY AVAILABLE IN THE UNITED STATES
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 ...