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Luke Howard
Luke Howard
Professor of Food Science
Verified email at uark.edu
Title
Cited by
Cited by
Year
Assays for Hydrophilic and Lipophilic Antioxidant Capacity (oxygen radical absorbance capacity (ORACFL)) of Plasma and Other Biological and Food Samples
RL Prior, HA Hoang, L Gu, X Wu, M Bacchiocca, L Howard, ...
Journal of agricultural and food chemistry 51 (11), 3273-3279, 2003
18332003
Changes in Phytochemical and Antioxidant Activity of Selected Pepper Cultivars (Capsicum Species) As Influenced by Maturity
LR Howard, ST Talcott, CH Brenes, B Villalon
Journal of agricultural and food chemistry 48 (5), 1713-1720, 2000
10192000
Flavonoids and Antioxidant Activity of Fresh Pepper (Capsicum annuum) Cultivars
Y Lee, LR Howard, B Villalon
Journal of Food Science 60 (3), 473-476, 1995
6481995
Antioxidant Activity and Total Phenolics in Different Genotypes of Potato (Solanum tuberosum, L.)
MS Al‐Saikhan, LR Howard, JC Miller Jr
Journal of food science 60 (2), 341-343, 1995
5751995
Flavonoid glycosides and antioxidant capacity of various blackberry, blueberry and red grape genotypes determined by high‐performance liquid chromatography/mass spectrometry
MJ Cho, LR Howard, RL Prior, JR Clark
Journal of the Science of Food and Agriculture 84 (13), 1771-1782, 2004
5352004
Effects of solvent and temperature on pressurized liquid extraction of anthocyanins and total phenolics from dried red grape skin
ZY Ju, LR Howard
Journal of Agricultural and food Chemistry 51 (18), 5207-5213, 2003
5152003
The blackberry fruit: a review on its composition and chemistry, metabolism and bioavailability, and health benefits
L Kaume, LR Howard, L Devareddy
Journal of agricultural and food chemistry 60 (23), 5716-5727, 2012
4562012
Recent research on the health benefits of blueberries and their anthocyanins
W Kalt, A Cassidy, LR Howard, R Krikorian, AJ Stull, F Tremblay, ...
Advances in Nutrition 11 (2), 224-236, 2020
4332020
Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blueberry products
C Brownmiller, LR Howard, RL Prior
Journal of food science 73 (5), H72-H79, 2008
4182008
Antioxidant capacity and phenolic content in blueberries as affected by genotype and growing season
LR Howard, JR Clark, C Brownmiller
Journal of the Science of Food and Agriculture 83 (12), 1238-1247, 2003
4152003
Provitamin A and Ascorbic Acid Content of Fresh Pepper Cultivars (Capsicum annuum) and Processed Jalapeņos
LR Howard, RT Smith, AB Wagner, B Villalon, EE Burns
Journal of Food Science 59 (2), 362-365, 1994
3681994
Blueberry fruit response to postharvest application of ultraviolet radiation
P Perkins-Veazie, JK Collins, L Howard
Postharvest Biology and Technology 47 (3), 280-285, 2008
3462008
Whole berries versus berry anthocyanins: interactions with dietary fat levels in the C57BL/6J mouse model of obesity
RL Prior, X Wu, L Gu, TJ Hager, A Hager, LR Howard
Journal of agricultural and food chemistry 56 (3), 647-653, 2008
3342008
Ellagitannin composition of blackberry as determined by HPLC-ESI-MS and MALDI-TOF-MS
TJ Hager, LR Howard, R Liyanage, JO Lay, RL Prior
Journal of agricultural and food chemistry 56 (3), 661-669, 2008
2662008
Phenolic autoxidation is responsible for color degradation in processed carrot puree
ST Talcott, LR Howard
Journal of agricultural and food chemistry 47 (5), 2109-2115, 1999
2651999
Purified blueberry anthocyanins and blueberry juice alter development of obesity in mice fed an obesogenic high-fat diet
RL Prior, S E. Wilkes, T R. Rogers, RC Khanal, X Wu, LR Howard
Journal of agricultural and food chemistry 58 (7), 3970-3976, 2010
2612010
Solubility and solution thermodynamic properties of quercetin and quercetin dihydrate in subcritical water
K Srinivas, JW King, LR Howard, JK Monrad
Journal of Food Engineering 100 (2), 208-218, 2010
2442010
Subcritical water and sulfured water extraction of anthocyanins and other phenolics from dried red grape skin
Z Ju, LR Howard
Journal of Food Science 70 (4), S270-S276, 2005
2372005
Effect of heating on the stability of grape and blueberry pomace procyanidins and total anthocyanins
RC Khanal, LR Howard, RL Prior
Food research international 43 (5), 1464-1469, 2010
2272010
Antioxidant capacity and phenolic content of spinach as affected by genetics and growing season
LR Howard, N Pandjaitan, T Morelock, MI Gil
Journal of agricultural and food chemistry 50 (21), 5891-5896, 2002
2262002
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