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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Dairy and Functional Foods Research » Research » Research Project #439229

Research Project: New Bioactive Dairy Products for Health-Promoting Functional Foods

Location: Dairy and Functional Foods Research

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)

Galacto-oligosaccharide production by Lactobacillus delbrueckii ssp. bulgaricus whole cells and lysates Reprint Icon - (Peer Reviewed Journal)
Guron, G.P., Hotchkiss, A.T., Renye Jr, J.A., Oest, A.M., McAnulty, M.J. 2024. Galacto-oligosaccharide production by Lactobacillus delbrueckii ssp. bulgaricus whole cells and lysates. Journal of Dairy Science Communications. https://doi.org/10.3168/jdsc.2024-0580.

Structural characterization of strawberry pomace - (Peer Reviewed Journal)
Hotchkiss, A.T., Chau, H.K., Strahan, G.D., Nunez, A., Harron, A.F., Simon, S., White, A.K., Dieng, S., Heuberger, E., Black, I., Yadav, M.P., Welchoff, M., Hirsch, J. 2024. Structural characterization of strawberry pomace. Heliyon. 10:e29787.

Modified citrus pectin confers a preventative effect on cancer-related pathways in CdCl2-treated C. elegans Reprint Icon - (Peer Reviewed Journal)
Cai Shi, D., Hotchkiss, A.T., Lawton, M.A., Di, R. 2023. Modified citrus pectin confers a preventative effect on cancer-related pathways in CdCl2-treated C. elegans. Food Hydrocolloid for Health. 4:100161. https://doi.org/10.1016/j.fhfh.2023.100161.

Differential behavior of Lactobacillus helveticus B1929 and ATCC 15009 on the hydrolysis and angiotensin-I-converting enzyme inhibition activity of fermented ultra-high-temperature milk and nonfat dried milk powder Reprint Icon - (Peer Reviewed Journal)
Guron, G.P., Qi, P.X., Mcanulty, M.J., Renye Jr, J.A., Miller, A.L., Oest, A.M., Wickham, E.D., Harron, A.F. 2023. Differential behavior of Lactobacillus helveticus B1929 and ATCC 15009 on the hydrolysis and angiotensin-I-converting enzyme inhibition activity of fermented ultra-high-temperature milk and nonfat dried milk powder. Journal of Dairy Science. 106(7):4502-4515. https://doi.org/10.3168/jds.2022-22842.

1D and 2D NMR Datasets, Resonance Assignments and Coupling Constant Analysis of Red Beet Fiber and Pectin Reprint Icon - (Other)
Strahan, G.D., Hotchkiss, A.T., Dieng, S., Hirsch, J. 2022. 1D and 2D NMR Datasets, Resonance Assignments and Coupling Constant Analysis of Red Beet Fiber and Pectin. Data in Brief. https://doi.org/10.1016/j.dib.2022.108845.

Carrot rhamnogalacturonan I structure and composition changed during 2017 in California Reprint Icon - (Peer Reviewed Journal)
Hotchkiss, A.T., Chau, H.K., Strahan, G.D., Nunez, A., Harron, A.F., Simon, S., White, A.K., Yadav, M.P., Yeom, H. 2022. Carrot rhamnogalacturonan I structure and composition changed during 2017 in California. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2022.108411.

Cranberry arabino-xyloglucan and pectic oligosaccharides induce Lactobacillus growth and short-chain fatty acid production Reprint Icon - (Peer Reviewed Journal)
Hotchkiss, A.T., Renye Jr, J.A., White, A.K., Nunez, A., Guron, G.P., Chau, H.K., Simon, S., Mclemore, C.A., Rastall, R., Khoo, C. 2022. Cranberry arabino-xyloglucan and pectic oligosaccharides induce Lactobacillus growth and short-chain fatty acid production. Microorganisms. https://doi.org/10.3390/microorganisms10071346.

Structural Characterization of Red Beet Fiber Pectin Reprint Icon - (Peer Reviewed Journal)
Hotchkiss, A.T., Chau, H.K., Strahan, G.D., Nunez, A., Simon, S., White, A.K., Dieng, S., Heuberger, E., Yadav, M.P., Hirsch, J. 2022. Structural characterization of red beet fiber pectin. Food Hydrocolloids. 129:107549. https://doi.org/10.1016/j.foodhyd.2022.107549.

Blueberry fiber pectin, xyloglucan and anthocyanin structure and function Reprint Icon - (Peer Reviewed Journal)
Hotchkiss, A.T., Chau, H.K., Strahan, G.D., Nunez, A., Simon, S., White, A.K., Yadav, M.P., Dieng, S., Hirsch, J. 2020. Blueberry fiber pectin, xyloglucan and anthocyanin structure and function. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2020.106572.