Maria L. Stewart, Ph.D.
Affiliations: | 2008 | University of Minnesota, Twin Cities, Minneapolis, MN |
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"Maria Stewart"Parents
Sign in to add mentor| Joanne Slavin | grad student | 2008 | UMN | |
| (In vitro and in vivo studies of short-chain fatty acid production from novel resistant starches as a marker of fermentation.) | ||||
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| Gourineni V, Stewart ML, Wilcox ML, et al. (2020) Nutritional Bar with Potato-Based Resistant Starch Attenuated Post-Prandial Glucose and Insulin Response in Healthy Adults. Foods (Basel, Switzerland). 9 |
| Erickson JM, Carlson JL, Stewart ML, et al. (2018) Fermentability of Novel Type-4 Resistant Starches in In Vitro System. Foods (Basel, Switzerland). 7 |
| Dahl WJ, Stewart ML. (2015) Position of the Academy of Nutrition and Dietetics: Health Implications of Dietary Fiber Journal of the Academy of Nutrition and Dietetics. 115: 1861-1870 |
| Vong MH, Stewart ML. (2013) In vitro bacterial fermentation of tropical fruit fibres. Beneficial Microbes. 4: 291-5 |
| Chiu YT, Stewart M. (2011) Comparison of konjac glucomannan digestibility and fermentability with other dietary fibers in vitro. Journal of Medicinal Food. 15: 120-5 |
| Timm DA, Stewart ML, Hospattankar A, et al. (2010) Wheat dextrin, psyllium, and inulin produce distinct fermentation patterns, gas volumes, and short-chain fatty acid profiles in vitro Journal of Medicinal Food. 13: 961-966 |
| Stewart ML, Nikhanj SD, Timm DA, et al. (2010) Evaluation of the effect of four fibers on laxation, gastrointestinal tolerance and serum markers in healthy humans Annals of Nutrition and Metabolism. 56: 91-98 |
| Stewart ML, Slavin JL. (2009) Particle size and fraction of wheat bran influence short-chain fatty acid production in vitro British Journal of Nutrition. 102: 1404-1407 |
| Stewart ML, Savarino V, Slavin JL. (2009) Assessment of dietary fiber fermentation: Effect of Lactobacillus reuteri and reproducibility of short-chain fatty acid concentrations Molecular Nutrition and Food Research. 53 |
| Stewart ML, Timm DA, Slavin JL. (2008) Fructooligosaccharides exhibit more rapid fermentation than long-chain inulin in an in vitro fermentation system Nutrition Research. 28: 329-334 |