Faculty Publications
Submissions from 2024
Fingerprint analysis of volatile flavor compounds in twenty varieties of Lentinula edodes based on GC-IMS, Meijie Chang, Yin Liu, Zheng Li, Xi Feng, Yang Xiao, Wen Huang, and Ying Liu
Cooking guidelines for planetary health: A gap between nutrition and sustainability, Semíramis Martins Álvares Domene, Betzabeth Slater, Samantha Bittencourt Mescoloto, Thaís de Moura Neves-Gonçalves, Aline Rissatto Teixeira, Giselle Pignotti, Jamie Kubota, Josiane Steluti, and Olga Viegas
Submissions from 2023
Sensory perspectives into indigenous fermented foods in the tropics: challenges and opportunities, Oluwaseun P. Bamidele, Olalekan J. Adewole, and Xi Feng
Recent advances in investigating odor-taste interactions: Psychophysics, neuroscience, and microfluidic techniques, Yan Ping Chen, Ziyu Ding, Yashu Yu, Penglin He, Ya Zhou, Yuan Liu, and Xi Feng
Food Perception: Taste, Smell and Flavour, Yanping Chen, Ying Liu, and Xi Feng
Effects of degradation on the physicochemical and antioxidant properties of carboxymethyl pachymaran, Zhaoxi Chen, Yalin Zhao, Xi Feng, Lijia Zhang, Salam A. Ibrahim, Wen Huang, and Ying Liu
Egg yolk proteins and peptides, Xi Feng, Xi Huang, and Dong U. Ahn
Effects of lemon or cinnamon essential oil vapor on physicochemical properties of strawberries during storage, Elise Freche, John Gieng Ph.D., Giselle A. Pignotti, Salam A. Ibrahim, Dong U. Ahn, and Xi Feng
USING SERVICE LEARNING TO TEACH COMMUNITY NUTRITION, Marjorie Freedman
Healthy Eating Index and Dietary Inflammatory Index are not correlated with body composition in female collegiate athletes, John Gieng, Kiley D. Field, and Giselle A. P. Pignotti
A comparative analysis of outpatient nutrition clinic scheduling outcomes based on in-person and telehealth patient care delivery modalities, Katelyn Humbert, Kasuen Mauldin, and Dania Saarony
Advancing College Food Security: Priority Research Gaps, Matthew J. Landry, Emily Heying, Zubaida Qamar, Rebecca L. Hagedorn-Hatfield, Mateja R. Savoie-Roskos, Cara L. Cuite, Victoria A. Zigmont, Kendra Oonorasak, and Susan Chen
A Comparative Analysis of the Water Use and Nutritional Value for California Commodities, Helen M. Lee, Giselle A. Pignotti, Kasuen Mauldin, and John Gieng
Rabbit Meat—Production, Consumption and Consumers’ Attitudes and Behavior, Shahida Anusha Siddiqui, Francesca Gerini, Ali Ikram, Farhan Saeed, Xi Feng, and Yanping Chen
Regulation of Tumor Apoptosis of Poriae cutis-Derived Lanostane Triterpenes by AKT/PI3K and MAPK Signaling Pathways In Vitro, Shuai Yue, Xi Feng, Yousheng Cai, Salam A. Ibrahim, Ying Liu, and Wen Huang
Antitumor Activity of Carboxymethyl Pachymaran with Different Molecular Weights Based on Immunomodulatory and Gut Microbiota, Yalin Zhao, Xi Feng, Lijia Zhang, Wen Huang, and Ying Liu
Effects of light intensity on the biosynthesis of glucosinolate in Chinese cabbage plantlets, Bei Zhou, Xi Feng, Wen Huang, Qian Liu, Salam A. Ibrahim, and Ying Liu
Testing the effectiveness of narrative messages using critical health communication, Mi Zhou, A. Susana Ramírez, Deepti Chittamuru, Dean Schillinger, and Sandie Ha
Submissions from 2022
The storage and preservation of meat: II—Nonthermal technologies, D. U. Ahn, A. Mendonca, and Xi Feng
Blackcurrants: A Nutrient-Rich Source for the Development of Functional Foods for Improved Athletic Performance, Ali Ali Redha, Shahida Anusha Siddiqui, Reza Zare, Daniele Spadaccini, Silvia Guazzotti, Xi Feng, Nur Alim Bahmid, Yuan Seng Wu, Fathima Zahraa Ozeer, and Rotimi E. Aluko
Effect of operating conditions of a solid-state fermenter on structural and pasting properties of finger millet flour as applied to bread quality, Veerapandian Chandrasekar, Eyarkai Vijayaram Nambi, Shahir Sultan, and Gabriela John Swamy
Strategies to improve meat-like properties of meat analogs meeting consumers’ expectations, Yan Ping Chen, Xi Feng, Imre Blank, and Yuan Liu
Applications of lemon or cinnamon essential oils in strawberry fruit preservation: A review, Elise Freche, John Gieng, Giselle Pignotti, Salam A. Ibrahim, and Xi Feng
A review of factors influencing the quality and sensory evaluation techniques applied to Greek yogurt, Rabin Gyawali, Xi Feng, Yan Ping Chen, Jose M. Lorenzo, and Salam A. Ibrahim
Supplemental Nutrition Assistance Program (SNAP)-authorized retailers received a low score using the Business Impact Assessment for Obesity and population-level nutrition (BIA-Obesity) tool, Bailey Houghtaling, Tessa Englund, Susan Chen, Nila Pradhananga, Vivica I. Kraak, Elena Serrano, Samantha M. Harden, George C. Davis, and Sarah Misyak
Analysis of Volatile Compounds in Jinhua ham Using Three Extraction Methods Combined with Gas Chromatography–Time-of-Flight Mass Spectrometry, Dengyong Liu, Cong Yang, Lu Bai, Xi Feng, Yanping Chen, Yin Zhang, and Yuan Liu
A Multi-Site, International Audit of Malnutrition Risk and Energy and Protein Intakes in Patients Undergoing Treatment for Head Neck and Esophageal Cancer: Results from INFORM, Lisa Martin, Merran Findlay, Judith D. Bauer, Rupinder Dhaliwal, Marian de van der Schueren, Alessandro Laviano, Adrianne Widaman, Vickie E. Baracos, Andrew G. Day, and Leah M. Gramlich
The consequences of a weight-centric approach to healthcare: A case for a paradigm shift in how clinicians address body weight, Kasuen Mauldin, Michelle May, and Dawn Clifford
Effects of different carriers on physicochemical and antioxidant properties of freeze-dried mulberry powder, Zhili Ma, Yu Liu, Xi Feng, Salam A. Ibrahim, and Wen Huang
Rheology, microstructure, and functionality of cheese, Kasiviswanathan Muthukumarappan and Gabriela John Swamy
Active edible coatings and films with Mediterranean herbs to improve food shelf-life, Cristina Pérez-Santaescolástica, Paulo E.S. Munekata, Xi Feng, Ying Liu, Paulo Cezar Bastianello Campagnol, and Jose M. Lorenzo
Carbohydrate Knowledge Observed to be Low in Vietnamese Women With Gestational Diabetes Mellitus, Lily Phan, Jamie Kubota, and Giselle Adriana Pereira Pignotti
A mixed-methods study to test a tailored coaching program for health researchers to manage stress and achieve work-life balance, Abby Steketee, Susan Chen, Rachel A. Nelson, Vivica I. Kraak, and Samantha M. Harden
Impact of COVID-19 on health risk behaviors in northern California: A cross-sectional survey, Adriana Telias, Marcelle M. Dougan, and Giselle A.P. Pignotti
The Flavor Profiles of Highland Barley Fermented with Different Mushroom Mycelium, Kai Wang, Cuicui Yang, Ziyan Dai, Zhenxiang Wen, Yin Liu, Xi Feng, Ying Liu, and Wen Huang
Identification and quantification of intact glucosinolates at different vegetative growth periods in Chinese cabbage cultivars by UHPLC-Q-TOF-MS, Bei Zhou, Wen Huang, Xi Feng, Qian Liu, Salam A. Ibrahim, and Ying Liu
Submissions from 2021
Application of gas chromatography–mass spectrometry (GC-MS)-based metabolomics for the study of fermented cereal and legume foods: A review, Oluwafemi Ayodeji Adebo, Samson Adeoye Oyeyinka, Janet Adeyinka Adebiyi, Xi Feng, Jonathan D. Wilkin, Yusuf Olamide Kewuyemi, Adrian Mark Abrahams, and Fidele Tugizimana
Technological Advances for Sustainable Livestock Production, Rubén Agregán, Paulo Eduardo Sichetti Munekata, Xi Feng, Beatriz Gullón, Ruben Dominguez, and José Manuel Lorenzo
Recent advances in the extraction of polyphenols from eggplant and their application in foods, Rubén Agregán, Paulo E.S. Munekata, Xi Feng, Gonzalo Astray, Beatriz Gullón, and José M. Lorenzo
Physical activity and sleep quality correlations with anthropometric measurements in young adults, Ashley Y. Kim, John H. Gieng, Shiho Osako Luna, and Kasuen Mauldin
The Age of Artificial Intelligence: Use of Digital Technology in Clinical Nutrition, Berkeley K. Limketkai, Kasuen Mauldin, Natalie Manitius, Laleh Jalilian, and Bradley R. Salonen
Structure characterization and in vitro immunomodulatory activities of carboxymethyl pachymaran, Feng Liu, Ying Liu, Xi Feng, Salam A. Ibrahim, and Wen Huang
Immunomodulatory activity of carboxymethyl pachymaran on immunosuppressed mice induced by cyclophosphamide, Feng Liu, Lijia Zhang, Xi Feng, Salam A. Ibrahim, Wen Huang, and Ying Liu
Performing nutrition assessment remotely via telehealth, Kasuen Mauldin, John Gieng, Dania Saarony, and Catherine Hu
Advance Quantity Meal Preparation Pilot Program Improves Home-Cooked Meal Consumption, Cooking Attitudes, and Self-Efficacy, Shannon Mendez, Jamie Kubota, Adrianne Widaman, and John Gieng
A Multi-Site Analysis of the Prevalence of Food Insecurity in the United States, before and during the COVID-19 Pandemic, Meredith T. Niles; Alyssa W. Beavers; Lauren A. Clay; Marcelle M. Dougan; Giselle A. Pignotti; Stephanie Rogus; Mateja R. Savoie-Roskos; Rachel E. Schattman; Rachel M. Zack; Francesco Acciai; Deanne Allegro; Emily H. Belarmino; Farryl Bertmann; Erin Biehl; Nick Birk; Jessica Bishop-Royse; Christine Bozlak; and For full author list, see comments below
Conservative Clothing Effects on Body Composition Assessment by Air Displacement Plethysmography, Shaun L. Orvell, Kasuen Mauldin, and John Gieng
Pilot Quality Improvement Study: Exploring PEG Placements in Critically Ill COVID-19 Patients, Brittney Patterson, Janine Berta, and Kasuen Mauldin
Food Insecurity and Food Access during COVID-19 in the San Francisco Bay Area, Giselle Pignotti, Marcelle Dougan, Iris Tablas-Mejia, Adriana Telias, and Ashnee Gounden
Effects of drying on the structural characteristics and antioxidant activities of polysaccharides from Stropharia rugosoannulata, Qi Wang, Yalin Zhao, Xi Feng, Salam A. Ibrahim, Wen Huang, and Ying Liu
Avoidant Restrictive Food Intake Disorder Prevalent Among Patients With Inflammatory Bowel Disease, Emily Yelencich, Emily Truong, Adrianne M. Widaman, Giselle Pignotti, Liu Yang, Yejoo Jeon, Andrew T. Weber, Rishabh Shah, Janelle Smith, Jenny S. Sauk, and Berkeley N. Limketkai
Effects of drying process on the volatile and non-volatile flavor compounds of lentinula edodes, Lijia Zhang, Xiaobo Dong, Xi Feng, Salam A. Ibrahim, Wen Huang, and Ying Liu
Anti-inflammatory activity of four triterpenoids isolated from poriae cutis, Lijia Zhang, Mengzhou Yin, Xi Feng, Salam A. Ibrahim, Ying Liu, and Wen Huang
Submissions from 2020
Patients With Prediabetes or Type 2 Diabetes Mellitus in a Medically Supervised Diet Program, Lori E. Arguello, Kasuen Mauldin, and Deepika Goyal
Examining the Relationship Between Intuitive Eating and Diet Quality Among College Students, Julia Borelli, Giselle Pereira Pignotti, and Adrianne Widaman
Preliminary analysis of zinc and B-vitamins in head and neck cancer (HNC) patients during treatment, M. Chellino, W.M. Widaman, K. Newman, Kasuen Mauldin, K. Maggie, F. Young, D. Robinette, L. Grimlach, and R. Dahliwal
Translating Evidence-Based Guidelines into Practice—Are We Getting It Right? A Multi-Centre Prospective International Audit of Nutrition Care in Patients with Foregut Tumors (INFORM), Merran Findlay, Judith D. Bauer, Rupinder Dhaliwal, Marian de van der Schueren, Alessandro Laviano, Adrianne Widaman, Lisa Martin, Andrew G. Day, and Leah M. Gramlich
Bioconversion of rice straw agro-residues by Lentinula edodes and evaluation of non-volatile taste compounds in mushrooms, Shuangshuang Gao, Zhicheng Huang, Xi Feng, Yinbing Bian, Wen Huang, and Ying Liu
Nutrition Practices Around Surgery for Head & Neck and Esophageal Cancer: Results from the International Nutrition Audit in Foregut Tumors (INFORM), L. Gramlich, R. Dhaliwal, A. Laviano, M. de van der Schueren, J. Bauer, M. Findlay, L. Martin, and A. Widaman
Use of oral nutrition supplements and enteral nutrition in head and neck and esophageal cancers: Findings from the International Nutrition Audit in Foregut Tumors (INFORM), Leah Gramlich, Rupinder Dhaliwal, Lisa Martin, Marian De Van Der Schueren, Alessandro Laviano, Merran Findlay, Judy Bauer, Merrilyn Banks, and Adrianne Widaman
Improving dietary assessment methods to identify bisphenol exposure, Jennifer Hartle, Adrianne Widaman, Roy Zawadzki, and Joseph Rigdon
Effects of drying methods on non-volatile taste components of Stropharia rugoso-annulata mushrooms, Si Hu, Xi Feng, Wen Huang, Salam A. Ibrahim, and Ying Liu
Physical properties, compositions and volatile profiles of Chinese dry-cured hams from different regions, Fuyang Li, Xi Feng, Danni Zhang, Chunbao Li, Xinglian Xu, Guanghong Zhou, and Yuan Liu
Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS), Dengyong Liu, Lu Bai, Xi Feng, Yan Ping Chen, Danni Zhang, Wensheng Yao, Hao Zhang, Gaole Chen, and Yuan Liu
Isolation, characterization and antioxidant of polysaccharides from Stropharia rugosoannulata, Ying Liu, Chao Fan Hu, Xi Feng, Lei Cheng, Salam A. Ibrahim, Cheng Tao Wang, and Wen Huang
Effects of freeze drying and hot-air drying on the physicochemical properties and bioactivities of polysaccharides from Lentinula edodes, Ying Liu, Menglin Luo, Feng Liu, Xi Feng, Salam A. Ibrahim, Lei Cheng, and Wen Huang
A Six-Week Group-Based Advanced Quantity Meal Prep Program Improves Cooking Attitudes, Behaviors, and Body Composition, Shannon Mendez, Hsin Yi Tseng, Jamie Kubota, Adrianne Widaman, and John Gieng
Promising results from the use of a korean drama to address knowledge, attitudes, and behaviors on school bullying and mental health among Asian American college-aged students, Van My Ta Park, Joyce Suen Diwata, Nolee Win, Vy Ton, Bora Nam, Waleed Rajabally, and Vanya C. Jones
Effect of Ultrasound and Cellulase Pre-treatment on the Water Distribution, Physical Properties, and Nutritional Components of Lentinula edodes Chips, Defang Shi, Chaomin Yin, Xi Feng, Ran Ran Zhou, Xiuzhi Fan, Yu Qiao, Fen Yao, Wen Huang, Ying Liu, Hong Gao, and Wei Cheng
Effects of low-dose γ-irradiation on the water state of fresh Lentinula edodes, Defang Shi, Ranran Zhou, Xi Feng, Xiaobo Dong, Hong Gao, Xiuzhi Fan, Chaomin Yin, Yu Qiao, Ying Liu, and Wen Huang
Effects of Consuming Sugar-Sweetened Beverages for 2 Weeks on 24-h Circulating Leptin Profiles, Ad Libitum Food Intake and Body Weight in Young Adults, Desiree M. Sigala, Adrianne M. Widaman, Bettina Hieronimus, Marinelle V. Nunez, Vivien Lee, Yanet Benyam, Andrew A. Bremer, Valentina Medici, Peter J. Havel, Kimber L. Stanhope, and Nancy L. Keim
Microwave and Radiofrequency Processing of Plant-Related Food Products, Gabriela John Swamy and Kasiviswanathan Muthukumarappan
A Quality Improvement Study: Comparison of Volume-Based and Rate-Based Tube Feeding Efficacy and Clinical Outcomes in Critically Ill Patients, Travis Swiatlo, Janine W. Berta, and Kasuen Mauldin
Risk of Avoidant/Restrictive Food Intake Disorder (ARFID) is Associated with Impaired Nutritional Status in Patients with Inflammatory Bowel Diseases, Emily Yelencich, Emily Truong, Adrianne M. Widaman, Colette D. Lasalle, Andrew T. Weber, Rishabh Shah, Claire Grover, Michele Shi, Janelle E. Smith, Jenny S. Sauk, and Berkeley Limketkai
Rapid discrimination of Chinese dry-cured hams based on Tri-step infrared spectroscopy and computer vision technology, Danni Zhang, Xi Feng, Changhua Xu, Dong Xia, Siqi Liu, Shaoting Gao, Fuping Zheng, and Yuan Liu
Submissions from 2019
Nutritional alterations, Janine Wong Berta and Kasuen Mauldin
Mycoprotein: The Future of Nutritious Nonmeat Protein, a Symposium Review, Tim Finnigan, Benjamin Wall, Peter Wilde, Francis Stephens, Steve Taylor, and Marjorie Freedman
International Nutrition Audit in Foregut Tumours (INFORM): An Exploration of Nutrition Care Processes in Cancer Care Settings, Leah Gramlich, Rupinder Dhaliwal, Marian d. Schueren, Alessandro Laviano, Merran Findlay, Judy Bauer, Merrilyn Banks, and Adrianne M. Widaman
The Type of Dietary Fat in an Isocaloric Breakfast Meal Does Not Modify Postprandial Metabolism in Overweight/Obese Pregnant Women, Mary Lesser, Kasuen Mauldin, Lisa Sawrey-Kubicek, Virginia Gildengorin, and Janet King
The Need to Eat, Adrianne M. Widaman
Examination of Omega-3 Polyunsaturated Fatty Acids Intake in Head and Neck Cancer Patients, Adrianne M. Widaman, Leah Gramlich, Maggie A. Kuhn, Fiona Young, Rupinder Dhaliwal, Mary Kathy Newman, and Devin Robinette
Submissions from 2018
Teens-as-teachers nutrition program increases interest in science among schoolchildren and fosters self-efficacy in teens, Virginia Bolshakova, John Gieng, and C. Sheena Sidhu
Teens as Teachers in the Garden: Cultivating a Sustainable Model for Teaching Healthy Living, Virginia Bolshakova, John Gieng, C. Sheena Sidhu, Mary Vollinger, Lorena Gimeno, and Jessica Guild
Implementing the International Dysphagia Diet Standardization Initiative Framework in Dietetic Curriculum: A Pilot Study, M. Hall, A. Widaman, and C. LaSalle
The couscous journey: validating a cooling method in quantity food preparation of a heat-treated plant food, K. Sandlin and A. W. Widaman
Level of risk for gastrointestinal infections caused by foodborne pathogens differed by type of foodservice operation, Hareem Siddiqi, Adrianne Widaman, and Xavier Baca
Developing and implementing a positive deviance approach to food safety training in Northern California commercial foodservice operations, Adrianne M. Widaman and H. Siddiqi
Submissions from 2017
Appetite Regulating Hormones and Eating Behaviors in Healthy Adults, Nancy L. Keim, S. Krishnan, W. F. Horn, Adrianne Widaman, Kimber Stanhope, M. G. Witbracht, S. M. Forester, K. D. Laugero, J. W. Newman, and M. Van Loan
Nutrition alterations and management, Kasuen Mauldin
Nutritional Support in the Critically Ill Obese Ventilated Patient, Kasuen Mauldin and Janine W. Berta
Nutrition, Kasuen Mauldin, Sadhna Diwan, and Satya S. Jonnalagadda
A Potential Tool for Clinicians; Evaluating a Computer-Led Dietary Assessment Method in Overweight and Obese Women during Weight Loss, Adrianne Widaman, Nancy Keim, Dustin Burnett, Beverly Miller, Megan Witbracht, Keith Widaman, and Kevin Laugero
The Trayline Experience – Simulating Key Components of Centrally Assembled Tray Service in the Classroom, Adrianne M. Widaman
Needs assessment of foodservice management curriculum related to student competency of sanitizing practices in a quantity food production course, A. W. Widaman and J. Kubota
Submissions from 2016
Canned Vegetable and Fruit Consumption Is Associated with Changes in Nutrient Intake and Higher Diet Quality in Children and Adults: National Health and Nutrition Examination Survey 2001-2010, Marjorie Freedman and Victor Fulgoni
Submissions from 2015
Egg Intake and Dietary Quality among Overweight and Obese Mexican-American Postpartum Women, Sonia Sonia Vega-López, Giselle Pignotti, Michael Todd, and Colleen Keller
Submissions from 2014
Prospects and Challenges for Healthy Aging Programs in Multicultural, Subsidized Senior Housing, Megan Chang, Sadhna Diwan, Daryl Canham, Toby Adelman, Kasuen Mauldin, Susan Ross, Tamar Semerjian, and Swamini Bajpai
Prospects and Challenges of Implementing Multidisciplinary Healthy Aging Programs in Multicultural, Subsidized Senior Housing, Sadhna Diwan, Megan Chang, Daryl Canham, Toby Adelman, Kasuen Mauldin, Susan Ross, Tamar Semerjian, Swamini Bajpai, and David Lee
Submissions from 2013
Food Intake Patterns and Plate Waste Among Community Meal Center Guests Show Room for Improvement, Marjorie Freedman and Catherine Bartoli
Human-relevant levels of added sugar consumption increase female mortality and lower male fitness in mice, James Ruff, Amanda Suchy, Sara Hugentobler, Mirtha Sosa, Bradley Schwartz, Linda Morrison, Sin Gieng, Mark Shigenaga, and Wayne Potts
