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Monica Whent, Ph.D.

Affiliations: 
2013 Food Science University of Maryland, College Park, College Park, MD 
Area:
Food Science and Technology Agriculture, Nutrition, Plant Culture Agriculture
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Liangli Yu grad student 2013 University of Maryland
 (Nutraceutical properties of soybeans with modified traits.)

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Publications

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Yao Y, Whent M, Li Y, et al. (2023) Chemical Composition of Thyme () Extracts, Potential Inhibition of SARS-CoV-2 Spike Protein-ACE2 Binding and ACE2 Activity, and Radical Scavenging Capacity. Journal of Agricultural and Food Chemistry
Whent MM, Childs HD, Ehlers Cheang S, et al. (2023) Effects of Blanching, Freezing and Canning on the Carbohydrates in Sweet Corn. Foods (Basel, Switzerland). 12
Lu Y, Lv J, Hao J, et al. (2015) Genotype, environment, and their interactions on the phytochemical compositions and radical scavenging properties of soft winter wheat bran Lwt - Food Science and Technology. 60: 277-283
Lv J, Lu Y, Niu Y, et al. (2013) Effect of genotype, environment, and their interaction on phytochemical compositions and antioxidant properties of soft winter wheat flour. Food Chemistry. 138: 454-62
Lv J, Huang H, Yu L, et al. (2012) Phenolic composition and nutraceutical properties of organic and conventional cinnamon and peppermint. Food Chemistry. 132: 1442-1450
Zhang X, Gao B, Shi H, et al. (2012) Chemical composition of 13 commercial soybean samples and their antioxidant and anti-inflammatory properties. Journal of Agricultural and Food Chemistry. 60: 10027-34
Whent M, Huang H, Xie Z, et al. (2012) Phytochemical composition, anti-inflammatory, and antiproliferative activity of whole wheat flour. Journal of Agricultural and Food Chemistry. 60: 2129-35
Lv J, Huang H, Yu L, et al. (2012) Phenolic composition and nutraceutical properties of organic and conventional cinnamon and peppermint Food Chemistry. 132: 1442-1450
Lutterodt H, Slavin M, Whent M, et al. (2011) Fatty acid composition, oxidative stability, antioxidant and antiproliferative properties of selected cold-pressed grape seed oils and flours. Food Chemistry. 128: 391-9
Whent M, Lv J, Luthria DL, et al. (2011) Isoflavone composition and antioxidant capacity of modified-lipoxygenase soybeans grown in Maryland Journal of Agricultural and Food Chemistry. 59: 12902-12909
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