Katherine M Phillips

Summary

Affiliation: Virginia Polytechnic Institute and State University
Country: USA

Publications

  1. ncbi Vitamin D4 in mushrooms
    Katherine M Phillips
    Biochemistry Department, Virginia Tech, Blacksburg, Virginia, United States of America
    PLoS ONE 7:e40702. 2012
  2. ncbi The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide
    Monica H Carlsen
    Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Oslo, Norway
    Nutr J 9:3. 2010
  3. ncbi Vitamin D and sterol composition of 10 types of mushrooms from retail suppliers in the United States
    Katherine M Phillips
    Virginia Tech, Blacksburg, VA 24061, USA
    J Agric Food Chem 59:7841-53. 2011
  4. ncbi Total antioxidant content of alternatives to refined sugar
    Katherine M Phillips
    Biochemistry Department, Virginia Tech, Blacksburg, VA 24061, USA
    J Am Diet Assoc 109:64-71. 2009
  5. ncbi Reference materials to evaluate measurement systems for the nutrient composition of foods: results from USDA's National Food and Nutrient Analysis Program (NFNAP)
    Katherine M Phillips
    Biochemistry Department, Virginia Polytechnic Institute and State University, 304 Engel Hall, Blacksburg, VA 24061, USA
    Anal Bioanal Chem 389:219-29. 2007
  6. ncbi Difference in folate content of green and red sweet peppers (Capsicum annuum) determined by liquid chromatography-mass spectrometry
    Katherine M Phillips
    Biochemistry Department 0308 and Chemistry Department, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061, USA
    J Agric Food Chem 54:9998-10002. 2006
  7. ncbi Quality-control materials in the USDA National Food and Nutrient Analysis Program (NFNAP)
    Katherine M Phillips
    Biochemistry Department 0308, Virginia Polytechnic Institute and State University, Blacksburg, VA, 24061, USA
    Anal Bioanal Chem 384:1341-55. 2006
  8. ncbi Phytosterol composition of nuts and seeds commonly consumed in the United States
    Katherine M Phillips
    Departments of Biochemistry and Chemistry, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061, USA
    J Agric Food Chem 53:9436-45. 2005
  9. ncbi Long-term stability of nutrients in a frozen mixed food control material
    K M Phillips
    Department of Biochemistry, Virginia Tech, Blacksburg 24061, USA
    Fresenius J Anal Chem 370:297-302. 2001
  10. ncbi Precise quantitative determination of phytosterols, stanols, and cholesterol metabolites in human serum by capillary gas-liquid chromatography
    K M Phillips
    Department of Biochemistry, Virginia Polytechnic Institute and State University, Blacksburg 24061 0308, USA
    J Chromatogr B Biomed Sci Appl 732:17-29. 1999

Collaborators

Detail Information

Publications14

  1. ncbi Vitamin D4 in mushrooms
    Katherine M Phillips
    Biochemistry Department, Virginia Tech, Blacksburg, Virginia, United States of America
    PLoS ONE 7:e40702. 2012
    ....
  2. ncbi The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide
    Monica H Carlsen
    Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Oslo, Norway
    Nutr J 9:3. 2010
    ..This database is intended for use in a wide range of nutritional research, from in vitro and cell and animal studies, to clinical trials and nutritional epidemiological studies...
  3. ncbi Vitamin D and sterol composition of 10 types of mushrooms from retail suppliers in the United States
    Katherine M Phillips
    Virginia Tech, Blacksburg, VA 24061, USA
    J Agric Food Chem 59:7841-53. 2011
    ..0 mg/100 g) and (except morel) ergosta-7-enol. Only morel contained brassicasterol (28.6 mg/100 g) and campesterol (1.23-4.54 mg/100 g) and no ergosta-7,22-dienol. MS was critical in distinguishing campesterol from ergosta-7,22-dienol...
  4. ncbi Total antioxidant content of alternatives to refined sugar
    Katherine M Phillips
    Biochemistry Department, Virginia Tech, Blacksburg, VA 24061, USA
    J Am Diet Assoc 109:64-71. 2009
    ..Unrefined sweeteners were hypothesized to contain higher levels of antioxidants, similar to the contrast between whole and refined grain products...
  5. ncbi Reference materials to evaluate measurement systems for the nutrient composition of foods: results from USDA's National Food and Nutrient Analysis Program (NFNAP)
    Katherine M Phillips
    Biochemistry Department, Virginia Polytechnic Institute and State University, 304 Engel Hall, Blacksburg, VA 24061, USA
    Anal Bioanal Chem 389:219-29. 2007
    ..For Na almost all high Z'-scores were for low-Na matrices, suggesting analytical problems related to concentration. Figure Z'-scores for vitamins in certified reference materials...
  6. ncbi Difference in folate content of green and red sweet peppers (Capsicum annuum) determined by liquid chromatography-mass spectrometry
    Katherine M Phillips
    Biochemistry Department 0308 and Chemistry Department, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061, USA
    J Agric Food Chem 54:9998-10002. 2006
    ..The data from this study have been used to update the folate values in release 19 of the USDA Nutrient Database for Standard Reference...
  7. ncbi Quality-control materials in the USDA National Food and Nutrient Analysis Program (NFNAP)
    Katherine M Phillips
    Biochemistry Department 0308, Virginia Polytechnic Institute and State University, Blacksburg, VA, 24061, USA
    Anal Bioanal Chem 384:1341-55. 2006
    ..Data for these materials were essential to ongoing monitoring of analytical work, to identify and resolve suspected analytical problems, to ensure the accuracy and precision of results for the NFNAP food samples...
  8. ncbi Phytosterol composition of nuts and seeds commonly consumed in the United States
    Katherine M Phillips
    Departments of Biochemistry and Chemistry, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061, USA
    J Agric Food Chem 53:9436-45. 2005
    ..Phytosterol concentrations were greater than reported in existing food composition databases, probably due to the inclusion of steryl glycosides, which represent a significant portion of total sterols in nuts and seeds...
  9. ncbi Long-term stability of nutrients in a frozen mixed food control material
    K M Phillips
    Department of Biochemistry, Virginia Tech, Blacksburg 24061, USA
    Fresenius J Anal Chem 370:297-302. 2001
    ..90, 0.27, and 0.4%, respectively. The range, mean, SD, and RSD for cholesterol (mg/100 g; n = 98; 49 months) were 13.54-17.96, 15.14, 0.64, and 4%...
  10. ncbi Precise quantitative determination of phytosterols, stanols, and cholesterol metabolites in human serum by capillary gas-liquid chromatography
    K M Phillips
    Department of Biochemistry, Virginia Polytechnic Institute and State University, Blacksburg 24061 0308, USA
    J Chromatogr B Biomed Sci Appl 732:17-29. 1999
    ..Analytes were measured at concentrations of 120 ng/ml to 6 microg/ml with standard deviations of 0.02 to 0.12 microg/ml for 55 analyses of a control serum sample conducted over a 2-month period...
  11. ncbi Comparison of total folate concentrations in foods determined by microbiological assay at several experienced U.S. commercial laboratories
    John L Koontz
    Virginia Polytechnic Institute, Biochemistry Department, 304 Engel Hall (0308, Blacksburg, VA 24061, USA
    J AOAC Int 88:805-13. 2005
    ....
  12. ncbi New and existing oils and fats used in products with reduced trans-fatty acid content
    Maria Teresa Tarrago-Trani
    Department of Biochemistry, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
    J Am Diet Assoc 106:867-80. 2006
    ....
  13. ncbi Content of redox-active compounds (ie, antioxidants) in foods consumed in the United States
    Bente L Halvorsen
    Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Oslo, Norway
    Am J Clin Nutr 84:95-135. 2006
    ..CONCLUSION: This ranked antioxidant food table provides a useful tool for investigations into the possible health benefit of dietary antioxidants...
  14. ncbi Comparison of monounsaturated fat with carbohydrates as a replacement for saturated fat in subjects with a high metabolic risk profile: studies in the fasting and postprandial states
    Lars Berglund
    Department of Medicine, Columbia University College of Physicians and Surgeons, New York, NY, USA
    Am J Clin Nutr 86:1611-20. 2007
    ..In subjects with a high prevalence of metabolic risk abnormalities, the preferred replacement for saturated fat is unresolved...