Jennfier H. Ahn-Jarvis, Ph.D.
Affiliations: | 2013 | Food Science and Nutrition | Ohio State University, Columbus, Columbus, OH |
Area:
Functional FoodsGoogle:
"Jennfier Ahn-Jarvis"Parents
Sign in to add mentor| Steven J. Schwartz | grad student | 2013 | Ohio State | |
| (Development of a standardized functional soy product for cancer prevention trials: Phase II evaluation of isoflavone bioavailability in men with asymptomatic prostate cancer.) | ||||
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| Lesinski GB, Reville PK, Mace TA, et al. (2015) Consumption of Soy Isoflavone Enriched Bread in Men with Prostate Cancer Is Associated with Reduced Proinflammatory Cytokines and Immunosuppressive Cells. Cancer Prevention Research (Philadelphia, Pa.). 8: 1036-44 |
| Ahn-Jarvis J, Clinton SK, Grainger EM, et al. (2015) Isoflavone pharmacokinetics and metabolism after consumption of a standardized soy and soy-almond bread in men with asymptomatic prostate cancer. Cancer Prevention Research (Philadelphia, Pa.) |
| Gu J, Ahn-Jarvis JH, Riedl KM, et al. (2014) Characterization of black raspberry functional food products for cancer prevention human clinical trials. Journal of Agricultural and Food Chemistry. 62: 3997-4006 |
| Yezbick G, Ahn-Jarvis J, Schwartz SJ, et al. (2013) Physicochemical characterization and sensory analysis of yeast-leavened and sourdough soy breads. Journal of Food Science. 78: C1487-94 |
| Ahn-Jarvis JH, Riedl KM, Schwartz SJ, et al. (2013) Design and selection of soy breads used for evaluating isoflavone bioavailability in clinical trials. Journal of Agricultural and Food Chemistry. 61: 3111-20 |
| Ahn-Jarvis J, Clinton SK, Riedl KM, et al. (2012) Impact of food matrix on isoflavone metabolism and cardiovascular biomarkers in adults with hypercholesterolemia. Food & Function. 3: 1051-8 |