Bradley W. Bolling, Ph.D.

Affiliations: 
2007 University of Wisconsin, Madison, Madison, WI 
Area:
Food Science and Technology Agriculture, Biochemistry
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Kirk L. Parkin grad student 2007 UW Madison
 (Phase 2 enzyme-inducing agents from soybean (Glycine max).)
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Publications

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Yang H, Wang W, Romano KA, et al. (2018) A common antimicrobial additive increases colonic inflammation and colitis-associated colon tumorigenesis in mice. Science Translational Medicine. 10
Duffy VB, Rawal S, Park J, et al. (2016) Characterizing and improving the sensory and hedonic responses to polyphenol-rich aronia berry juice. Appetite
Neilson AP, O'Keefe SF, Bolling BW. (2016) High-Molecular-Weight Proanthocyanidins in Foods: Overcoming Analytical Challenges in Pursuit of Novel Dietary Bioactive Components. Annual Review of Food Science and Technology. 7: 43-64
Chang SK, Alasalvar C, Bolling BW, et al. (2016) Nuts and their co-products: The impact of processing (roasting) on phenolics, bioavailability, and health benefits - A comprehensive review Journal of Functional Foods. 26: 88-122
Lainas K, Alasalvar C, Bolling BW. (2016) Effects of roasting on proanthocyanidin contents of Turkish Tombul hazelnut and its skin Journal of Functional Foods. 23: 647-653
Xie L, Lee SG, Vance TM, et al. (2016) Bioavailability of anthocyanins and colonic polyphenol metabolites following consumption of aronia berry extract Food Chemistry. 211: 860-868
Alasalvar C, Bolling BW. (2015) Review of nut phytochemicals, fat-soluble bioactives, antioxidant components and health effects. The British Journal of Nutrition. 113: S68-78
Martin DA, Bolling BW. (2015) A review of the efficacy of dietary polyphenols in experimental models of inflammatory bowel diseases. Food & Function. 6: 1773-86
Pei R, Yu M, Bruno R, et al. (2015) Phenolic and tocopherol content of autumn olive (Elaeagnus umbellate) berries Journal of Functional Foods. 16: 305-314
Bolling BW, Taheri R, Pei R, et al. (2015) Harvest date affects aronia juice polyphenols, sugars, and antioxidant activity, but not anthocyanin stability Food Chemistry. 187: 189-196
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