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 AgricultureGoogle:
"Monica Whent"Mean distance: (not calculated yet)
Parents
Sign in to add mentorLiangli 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 |