Katherine M Phillips

Summary

Affiliation: Virginia Polytechnic Institute and State University
Country: USA

Publications

  1. pmc Vitamin D4 in mushrooms
    Katherine M Phillips
    Biochemistry Department, Virginia Tech, Blacksburg, Virginia, United States of America
    PLoS ONE 7:e40702. 2012
  2. pmc 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. doi request reprint 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. doi request reprint 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 request reprint 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 request reprint 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 request reprint 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 request reprint 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 request reprint 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 request reprint 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

Publications15

  1. pmc Vitamin D4 in mushrooms
    Katherine M Phillips
    Biochemistry Department, Virginia Tech, Blacksburg, Virginia, United States of America
    PLoS ONE 7:e40702. 2012
    ....
  2. pmc 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. doi request reprint 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. doi request reprint 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 request reprint 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 request reprint 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 request reprint 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 request reprint 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 request reprint 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 request reprint 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 request reprint 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 request reprint 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 request reprint 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
    ..We suggest that other redox-active phytochemicals may be more effective and that a combination of different redox-active compounds (ie, antioxidants or reductants) may be needed for proper protection against oxidative damage...
  14. ncbi request reprint 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...