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Whole Grain Muffin Acceptance by Young Adults.
Mellette T, Yerxa K, Therrien M, Camire ME. Mellette T, et al. Among authors: camire me. Foods. 2018 Jun 13;7(6):91. doi: 10.3390/foods7060091. Foods. 2018. PMID: 29899237 Free PMC article.
Low-Acrylamide French Fry Acceptance: A Pilot Study.
Johnson AM, Porter G, Camire ME. Johnson AM, et al. Among authors: camire me. J Food Sci. 2019 Dec;84(12):3717-3725. doi: 10.1111/1750-3841.14844. Epub 2019 Nov 24. J Food Sci. 2019. PMID: 31762028
Thinking critically about whole-grain definitions: summary report of an interdisciplinary roundtable discussion at the 2015 Whole Grains Summit.
Korczak R, Marquart L, Slavin JL, Ringling K, Chu Y, O'Shea M, Harriman C, Toups K, de Vries J, Jacques P, Klurfeld DM, Camire ME, Unnevehr L. Korczak R, et al. Among authors: camire me. Am J Clin Nutr. 2016 Dec;104(6):1508-1514. doi: 10.3945/ajcn.115.126672. Epub 2016 Nov 2. Am J Clin Nutr. 2016. PMID: 27806974 Free article.
Potatoes and human health.
Camire ME, Kubow S, Donnelly DJ. Camire ME, et al. Crit Rev Food Sci Nutr. 2009 Nov;49(10):823-40. doi: 10.1080/10408390903041996. Crit Rev Food Sci Nutr. 2009. PMID: 19960391 Review.
Sulfur compounds reduce potato toxins during extrusion cooking.
Surjawan I, Dougherty MP, Bushway RJ, Bushway AA, Briggs JL, Camire ME. Surjawan I, et al. Among authors: camire me. J Agric Food Chem. 2001 Jun;49(6):2835-8. doi: 10.1021/jf010087n. J Agric Food Chem. 2001. PMID: 11409974
26 results