Comparison of anthocyanins and phenolics in organically and conventionally grown blueberries in selected cultivars von You, Qi, Wang, Baowu, Chen, Feng, Huang, Zhiliang, Wang, Xi, Luo, Pengju G.

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Identification of anthocyanins in muscadine grapes with HPLC-ESI-MS von Huang, Zhiliang, Wang, Baowu, Williams, Paul, Pace, Ralphenia D.

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Phenolic compound profile of selected vegetables frequently consumed by African Americans in the southeast United States von Huang, Zhiliang, Wang, Baowu, Eaves, Doris H., Shikany, James M., Pace, Ralphenia D.

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Antimicrobial Activity of Lactoferrin against Foodborne Pathogenic Bacteria Incorporated into Edible Chitosan Film von Brown, C.A, Wang, B, Oh, J.H

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Product Identification and Distribution from Hydrothermal Conversion of Walnut Shells von Liu, Aiguo, Park, YoonKook, Huang, Zhiliang, Wang, Baowu, Ankumah, Ramble O, Biswas, Prosanto K

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Total phenolics and antioxidant capacity of indigenous vegetables in the southeast United States: Alabama Collaboration for Cardiovascular Equality Project von Huang, Zhiliang, Wang, Baowu, Eaves, Doris H., Shikany, James M., Pace, Ralphenia D.

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A simple method for the analysis of trans fatty acid with GC–MS and AT ™-Silar-90 capillary column von Huang, Zhiliang, Wang, Baowu, Crenshaw, Aneesha A.

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Trans fat intake lowers total cholesterol and high-density lipoprotein cholesterol levels without changing insulin sensitivity index in Wistar rats von Huang, Zhiliang, Wang, Baowu, Pace, Ralphenia D, Yoon, Seokjoo

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Physical, morphological, and barrier properties of edible casein films with wax applications von Sohail, S.S, Wang, B, Biswas, M.A.S, Oh, J.H

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Characteristics of edible films made from dairy proteins and zein hydrolysate cross-linked with transglutaminase von Oh, Jun-Hyun, Wang, Baowu, Field, Perris D., Aglan, Heshmat A.

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Reduction of risk factors for cardiovascular diseases in African Americans with a 12-week nutrition education program von Qian, Jing, Wang, Baowu, Dawkins, Norma, Gray, Alexandria, Pace, Ralphenia D

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Functional stability of antioxidant-washed, cryoprotectant-treated beef heart surimi during frozen storage von Wang, B. (University of Kentucky, Lexington, KY.), Xiong, Y.L

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Evaluation of tenderness in prawns (Machrobrachium rosenbergii) marinated in various salt and acid solutions von Xiong, Shuling, Xiong, Youling L., Blanchard, Suzanne P., Wang, Baowu, Tidwell, James H.

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Evidence of Proteolytic Activity and Its Effect on Gelation of Myofibrillar Protein Concentrate from Bovine Cardiac Muscle von Wang, Baowu, Xiong, Youling L

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Characterization of the Proteases Involved in Gel Weakening of Beef Heart Surimi von Wang, Baowu, Xiong, Youling L

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Effects of novel vegetable sources on liver fatty acids of spontaneously hypertensive rats von Johnson, Melissa, Pace, Ralphenia D, Dawkins, Norma L, Wang, Baowu, Willian, Kyle

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Antimicrobial Activity of Lactoferrin against Foodborne Pathogenic Bacteria Incorporated into Edible Chitosan Film von Brown, Cynthia A, Wang, Baowu, Oh, Jun-Hyun

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Rural African Americans’ Dietary Knowledge, Perceptions, and Behavior in Relation to Cardiovascular Disease von Pace, Ralphenia, Dawkins, Norma, Wang, Baowu, Person, Sharina, Shikany, James M.

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CHARACTERIZATION OF THE PROTEASES INVOLVED IN HYDROLYZING PADDLEFISH (POLYODON SPATHULA) MYOSIN von WANG, BAOWU, WANG, CHANGZHENG, MIMS, STEVEN D., XIONG, YOULING L.

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Physicochemical and sensory properties of restructured beef steaks containing beef heart surimi von Wang, Baowu, Xiong, Youling L., Moody, William G.

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