Rogers MA - Search Results

1

A potential bioactive hard-stock fat replacer comprised of a molecular gel.

Rogers MA, Spagnuolo PA, Wang TM, Angka L. Rogers MA, et al. Food Sci Nutr. 2016 Oct 23;5(3):579-587. doi: 10.1002/fsn3.433. eCollection 2017 May. Food Sci Nutr. 2016. PMID: 28572944 Free PMC article.

2

Food as a drug.

Spagnuolo PA, Rogers MA. Spagnuolo PA, et al. Among authors: rogers ma. Oncoscience. 2015 Sep 23;2(10):801-2. doi: 10.18632/oncoscience.250. eCollection 2015. Oncoscience. 2015. PMID: 26682252 Free PMC article. No abstract available.

3

Potential applications of luminescent molecular rotors in food science and engineering.

Alhassawi FM, Corradini MG, Rogers MA, Ludescher RD. Alhassawi FM, et al. Among authors: rogers ma. Crit Rev Food Sci Nutr. 2018 Jul 24;58(11):1902-1916. doi: 10.1080/10408398.2017.1278583. Epub 2017 Aug 22. Crit Rev Food Sci Nutr. 2018. PMID: 28662357 Review.

4

Effects of a wax organogel and alginate gel complex on holy basil (Ocimum sanctum) in vitro ruminal dry matter disappearance and gas production.

Templeman JR, Rogers MA, Cant JP, McBride BW, Osborne VR. Templeman JR, et al. Among authors: rogers ma. J Sci Food Agric. 2018 Sep;98(12):4488-4494. doi: 10.1002/jsfa.8973. Epub 2018 Apr 17. J Sci Food Agric. 2018. PMID: 29460434

5

A comprehensive perspective of food nanomaterials.

Joye IJ, Corradini MG, Duizer LM, Bohrer BM, LaPointe G, Farber JM, Spagnuolo PA, Rogers MA. Joye IJ, et al. Among authors: rogers ma. Adv Food Nutr Res. 2019;88:1-45. doi: 10.1016/bs.afnr.2019.01.001. Epub 2019 Feb 21. Adv Food Nutr Res. 2019. PMID: 31151722 Review.

6

Avocado-derived polyols for use as novel co-surfactants in low energy self-emulsifying microemulsions.

Ahmed N, Kermanshahi B, Ghazani SM, Tait K, Tcheng M, Roma A, Callender SP, Smith RW, Tam W, Wettig SD, Rogers MA, Marangoni AG, Spagnuolo PA. Ahmed N, et al. Among authors: rogers ma. Sci Rep. 2020 Mar 27;10(1):5566. doi: 10.1038/s41598-020-62334-y. Sci Rep. 2020. PMID: 32221368 Free PMC article.

7

Lipid crystallinity of oil-in-water emulsions alters in vitro.

Borduas M, Spagnuolo PA, Marangoni AG, Corradini MG, Wright AJ, Rogers MA. Borduas M, et al. Among authors: rogers ma. Food Chem. 2022 Jul 15;382:132326. doi: 10.1016/j.foodchem.2022.132326. Epub 2022 Feb 5. Food Chem. 2022. PMID: 35152026

8

Investigations of in vitro bioaccessibility from interesterified stearic and oleic acid-rich blends.

Thilakarathna SH, Rogers M, Lan Y, Huynh S, Marangoni AG, Robinson LE, Wright AJ. Thilakarathna SH, et al. Food Funct. 2016 Apr;7(4):1932-40. doi: 10.1039/c5fo01272d. Food Funct. 2016. PMID: 26961726

9

Advances in edible oleogel technologies - A decade in review.

Singh A, Auzanneau FI, Rogers MA. Singh A, et al. Among authors: rogers ma. Food Res Int. 2017 Jul;97:307-317. doi: 10.1016/j.foodres.2017.04.022. Epub 2017 Apr 23. Food Res Int. 2017. PMID: 28578056 Review.

10

The influence of dietary fat and intestinal pH on calcium bioaccessibility: an in vitro study.

Bandali E, Wang Y, Lan Y, Rogers MA, Shapses SA. Bandali E, et al. Among authors: rogers ma. Food Funct. 2018 Mar 1;9(3):1809-1815. doi: 10.1039/c7fo01631j. Epub 2018 Mar 7. Food Funct. 2018. PMID: 29513342

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