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个人简介
Professor Mitchell’s research program investigates the basic chemical reactions and changes in composition that occur in fruits and vegetables as a result of breeding, pre- and post-harvest processes and developing mass spectral approaches for identifying and quantifying target and nontarget secondary plant metabolites for authentication, safety and biological relevance. Her research team helps identify strategies and processing innovations for retaining and optimizing levels of beneficial compounds in finished food products, and for decreasing the formation of toxic compounds (e.g. acrylamide, advanced lipid oxidation products, etc.,) in finished foods. Additional investigations include characterizing the food-matrix interaction and how this influences and bioavailability and metabolism of bioactives.
研究兴趣
论文共 187 篇作者统计合作学者相似作者
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Katherine Uhl,Alyson E Mitchell
Annual review of food science and technologyno. 1 (2024)
ACS FOOD SCIENCE & TECHNOLOGYno. 12 (2023): 2144-2156
Oxford University Press eBookspp.143-C6P91, (2023)
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ACS FOOD SCIENCE & TECHNOLOGYno. 7 (2023): 1300-1310
Lauren E. O'Connor,Kelly A. Higgins,Katarina Smiljanec, Robert Bergia,Andrew W. Brown,David Baer,Cindy Davis,Mario G. Ferruzzi,Kevin Miller,Sylvia Rowe, Janice M. W. Rueda,Aline Andres,
ADVANCES IN NUTRITIONno. 6 (2023): 1255-1269
Journal of agricultural and food chemistryno. 13 (2023): 5345-5357
ACS Food Science & Technologyno. 2 (2022): 347-358
ACS Food Science & Technologyno. 2 (2022): 260-271
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