1.A Comparison of the Antioxidative and Anti-Diabetic Potential of Thermally Treated Garlic, Turmeric, and Ginger

作　　者：Fredreana Hester ;Martha Verghese ;Rajitha Sunkara 等

出　　处：Food and Nutrition Sciences. 2019 ;10(2):207-219.doi:10.4236/fns.2019.102016

出版社：Scientific Research Publishing

文章 ID：235931276

文章详细全文下载

2.Chemopreventive Effect of Allspice in Azoxymethane (AOM) Induced Fisher 344 Male Rats

作　　者：Ebube N. Onwasigwe ;Martha Verghese ;Hadyn Reid 等

出　　处：Food and Nutrition Sciences. 2019 ;10(2):220-234.doi:10.4236/fns.2019.102017

出版社：Scientific Research Publishing

文章 ID：235931277

文章详细全文下载

3.Effects of Processing on Antioxidant Capacity and Metabolizing Enzyme Inhibition of Tiger Nut Tubers

作　　者：Shantrell Willis ;Cydney Jackson ;Martha Verghese

出　　处：Food and Nutrition Sciences. 2019 ;10(9):1132-1141.doi:10.4236/fns.2019.109082

出版社：Scientific Research Publishing

文章 ID：248564349

文章详细全文下载

4.Chemopreventive and Anti-Inflammatory Potential of Select Herbal Teas and Cinnamon in an In-Vitro Cell Model

作　　者：Shantrell Willis ;Rajitha Sunkara ;Fredreana Hester 等

出　　处：Food and Nutrition Sciences. 2019 ;10(9):1142-1156.doi:10.4236/fns.2019.109083

出版社：Scientific Research Publishing

文章 ID：248564350

文章详细全文下载

5.A Comparison of the Antioxidative and Anti-Diabetic Potential of Thermally Treated Garlic, Turmeric, and Ginger

作　　者：Fredreana Hester ;Martha Verghese ;Rajitha Sunkara 等

出　　处：Food and Nutrition Sciences. 2019 ;10(02):207-219.doi:10.4236/fns.2019.102016

出版社：Scientific Research Publishing

文章 ID：233473463

文章详细全文下载

6.Chemopreventive Effect of Allspice in Azoxymethane (AOM) Induced Fisher 344 Male Rats

作　　者：Ebube N. Onwasigwe ;Martha Verghese ;Hadyn Reid 等

出　　处：Food and Nutrition Sciences. 2019 ;10(02):220-234.doi:10.4236/fns.2019.102017

出版社：Scientific Research Publishing

文章 ID：233473464

文章详细全文下载

7.Chemopreventive Potential of Select Herbal Teas and Spices on Azoxymethane-Induced Aberrant Crypt Foci in Fisher 344 Male Rats

作　　者：Shantrell Willis ;Rajitha Sunkara ;Zaquavis Willis 等

出　　处：Food and Nutrition Sciences. 2017 ;08(03):348-366.doi:10.4236/fns.2017.83024

出版社：Scientific Research Publishing

文章 ID：204061322

文章详细全文下载

8.A Comparison of Selected Phytochemical and Antioxidant Potential of Two Tea Beverages

作　　者：Shantrell Willis ;Martha Verghese ;Meijah McCollum 等

出　　处：Food and Nutrition Sciences. 2017 ;08(11):1039-1049.doi:10.4236/fns.2017.811076

出版社：Scientific Research Publishing

文章 ID：204061375

文章详细全文下载

9.Effect of Different Solvents on the Extraction of Phytochemicals in Colored Potatoes

作　　者：Jelisa Thomas ;Allexey Barley ;Shantrell Willis 等

出　　处：Food and Nutrition Sciences. 2020 ;11(10):942-954.doi:10.4236/fns.2020.1110066

出版社：Scientific Research Publishing

文章 ID：260037706

文章详细全文下载

	Martha Verghese	9篇
	Shantrell Willis	9篇
	Rajitha Sunkara	7篇
	Lloyd T. Walker	6篇
	Fredreana Hester	4篇

	Louis Shackelford	4篇
	Lillian Smith	3篇
	Carlissa Holden	2篇
	Ebube N. Onwasigwe	2篇
	Hadyn Reid	2篇
	Meijah McCollum	2篇
	Zaquavis Willis	2篇
	Allexey Barley	1篇
	Cydney Jackson	1篇
	Ebube Onwasigwe	1篇
	Hadyn Matthew Reid	1篇
	Jasmine Thomas	1篇
	Jelisa Thomas	1篇
	Judith Boateng	1篇
	Kabreshia Cheatom	1篇
	Kevon Seay	1篇
	Lloyd Walker	1篇
	Priyanka Patel	1篇

全文

出版年度

作者

文章类型

来源期刊

学科主题

语种

国别/地区

检索条件:"( ( 高级检索(( ((AU:(("Shantrell Willis")))) )) ) )"