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Items: 1 to 20 of 29

1.

Tart Cherry Consumption With or Without Prior Exercise Increases Antioxidant Capacity and Decreases Triglyceride Levels Following A High-Fat Meal.

Polley KR, Oswell NJ, Pegg RB, Cooper JA.

Appl Physiol Nutr Metab. 2019 Mar 27. doi: 10.1139/apnm-2018-0535. [Epub ahead of print]

PMID:
30917287
2.

A 5-day high-fat diet rich in cottonseed oil improves cholesterol profiles and triglycerides compared to olive oil in healthy men.

Polley KR, Oswell NJ, Pegg RB, Paton CM, Cooper JA.

Nutr Res. 2018 Dec;60:43-53. doi: 10.1016/j.nutres.2018.09.001. Epub 2018 Sep 9.

PMID:
30527259
3.

Characterization of the Volatile Compounds in Raw and Roasted Georgia Pecans by HS-SPME-GC-MS.

Gong Y, Kerrihard AL, Pegg RB.

J Food Sci. 2018 Nov;83(11):2753-2760. doi: 10.1111/1750-3841.14365. Epub 2018 Oct 22.

PMID:
30347446
4.

Characterizing the phenolic constituents and antioxidant capacity of Georgia peaches.

Liao X, Greenspan P, Pegg RB.

Food Chem. 2019 Jan 15;271:345-353. doi: 10.1016/j.foodchem.2018.07.163. Epub 2018 Jul 25.

PMID:
30236686
5.

Practical use of natural antioxidants in meat products in the U.S.: A review.

Oswell NJ, Thippareddi H, Pegg RB.

Meat Sci. 2018 Nov;145:469-479. doi: 10.1016/j.meatsci.2018.07.020. Epub 2018 Jul 17. Review.

PMID:
30071458
6.

Effects of Storage Conditions on Consumer and Chemical Assessments of Raw 'Nonpareil' Almonds Over a Two-Year Period.

Pleasance EA, Kerr WL, Pegg RB, Swanson RB, Cheely AN, Huang G, Parrish DR, Kerrihard AL.

J Food Sci. 2018 Mar;83(3):822-830. doi: 10.1111/1750-3841.14055. Epub 2018 Jan 22.

7.

Effect of packaging types and storage conditions on quality aspects of dried Thunbergia laurifolia leaves and degradation kinetics of bioactive compounds.

Phahom T, Kerr WL, Pegg RB, Phoungchandang S.

J Food Sci Technol. 2017 Dec;54(13):4405-4415. doi: 10.1007/s13197-017-2917-9. Epub 2017 Oct 9.

8.

Modification of the cellular antioxidant activity (CAA) assay to study phenolic antioxidants in a Caco-2 cell line.

Kellett ME, Greenspan P, Pegg RB.

Food Chem. 2018 Apr 1;244:359-363. doi: 10.1016/j.foodchem.2017.10.035. Epub 2017 Oct 10.

PMID:
29120793
9.

Separation of Ellagitannin-Rich Phenolics from U.S. Pecans and Chinese Hickory Nuts Using Fused-Core HPLC Columns and Their Characterization.

Gong Y, Pegg RB.

J Agric Food Chem. 2017 Jul 19;65(28):5810-5820. doi: 10.1021/acs.jafc.7b01597. Epub 2017 Jul 3.

PMID:
28648053
10.

Quantification of inositol phosphates in almond meal and almond brown skins by HPLC/ESI/MS.

Duong QH, Clark KD, Lapsley KG, Pegg RB.

Food Chem. 2017 Aug 15;229:84-92. doi: 10.1016/j.foodchem.2017.02.031. Epub 2017 Feb 9.

11.

Antioxidant Activity and Phenolic Composition of a Red Bean (Phasoelus vulgaris) Extract and its Fractions.

Amarowicz R, Karamać M, Dueñas M, Pegg RB.

Nat Prod Commun. 2017 Apr;12(4):541-544.

PMID:
30520592
12.

The Potential Protective Effects of Phenolic Compounds against Low-density Lipoprotein Oxidation.

Amarowicz R, Pegg RB.

Curr Pharm Des. 2017;23(19):2754-2766. doi: 10.2174/1381612823666170329142936. Review.

PMID:
28356039
13.

Effect of pecan phenolics on the release of nitric oxide from murine RAW 264.7 macrophage cells.

Robbins KS, Greenspan P, Pegg RB.

Food Chem. 2016 Dec 1;212:681-7. doi: 10.1016/j.foodchem.2016.06.018. Epub 2016 Jun 8.

PMID:
27374584
14.

The antioxidant requirement for plasma membrane repair in skeletal muscle.

Labazi M, McNeil AK, Kurtz T, Lee TC, Pegg RB, Angeli JPF, Conrad M, McNeil PL.

Free Radic Biol Med. 2015 Jul;84:246-253. doi: 10.1016/j.freeradbiomed.2015.03.016. Epub 2015 Apr 3.

15.

Separation and characterization of soluble esterified and glycoside-bound phenolic compounds in dry-blanched peanut skins by liquid chromatography-electrospray ionization mass spectrometry.

Ma Y, Kosińska-Cagnazzo A, Kerr WL, Amarowicz R, Swanson RB, Pegg RB.

J Agric Food Chem. 2014 Nov 26;62(47):11488-504. doi: 10.1021/jf503836n. Epub 2014 Nov 18.

PMID:
25354220
16.

Separation and characterization of phenolic compounds from dry-blanched peanut skins by liquid chromatography-electrospray ionization mass spectrometry.

Ma Y, Kosińska-Cagnazzo A, Kerr WL, Amarowicz R, Swanson RB, Pegg RB.

J Chromatogr A. 2014 Aug 22;1356:64-81. doi: 10.1016/j.chroma.2014.06.027. Epub 2014 Jun 21.

PMID:
25016324
17.

Separation and characterization of phenolic compounds from U.S. pecans by liquid chromatography-tandem mass spectrometry.

Robbins KS, Ma Y, Wells ML, Greenspan P, Pegg RB.

J Agric Food Chem. 2014 May 14;62(19):4332-41. doi: 10.1021/jf500909h. Epub 2014 May 5.

PMID:
24738776
18.

Total phenolics content and antioxidant capacities of microencapsulated blueberry anthocyanins during in vitro digestion.

Flores FP, Singh RK, Kerr WL, Pegg RB, Kong F.

Food Chem. 2014 Jun 15;153:272-8. doi: 10.1016/j.foodchem.2013.12.063. Epub 2013 Dec 22.

PMID:
24491730
19.

Peanut skins-fortified peanut butters: effect of processing on the phenolics content, fibre content and antioxidant activity.

Ma Y, Kerr WL, Swanson RB, Hargrove JL, Pegg RB.

Food Chem. 2014 Feb 15;145:883-91. doi: 10.1016/j.foodchem.2013.08.125. Epub 2013 Sep 7.

PMID:
24128560
20.

Antioxidant and enzyme inhibitory activities of blueberry anthocyanins prepared using different solvents.

Flores FP, Singh RK, Kerr WL, Pegg RB, Kong F.

J Agric Food Chem. 2013 May 8;61(18):4441-7. doi: 10.1021/jf400429f. Epub 2013 Apr 29.

PMID:
23590684

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