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Mary Ellen Camire
Mary Ellen Camire
School of Food and Agriculture, University of Maine
Verified email at maine.edu - Homepage
Title
Cited by
Cited by
Year
Algae as nutritional and functional food sources: revisiting our understanding
ML Wells, P Potin, JS Craigie, JA Raven, SS Merchant, KE Helliwell, ...
Journal of applied phycology 29, 949-982, 2017
14152017
Potatoes and human health
ME Camire, S Kubow, DJ Donnelly
Critical reviews in food science and nutrition 49 (10), 823-840, 2009
7902009
Chemical and nutritional changes in foods during extrusion
ME Camire, A Camire, K Krumhar
Critical Reviews in Food Science & Nutrition 29 (1), 35-57, 1990
7381990
Measurement of resistant starch by enzymatic digestion in starch and selected plant materials: collaborative study
BV McCleary, M McNally, P Rossiter
Journal of AOAC International 85 (5), 1103-1111, 2002
2752002
The definition of dietary fiber
JW DeVries, ME Camire, S Cho, S Craig, D Gordon, JM Jones, B Li, ...
Cereal foods world 46 (3), 112-129, 2001
1952001
Functionality of fruit powders in extruded corn breakfast cereals
ME Camire, MP Dougherty, JL Briggs
Food Chemistry 101 (2), 765-770, 2007
1872007
Protein functionality modification by extrusion cooking
ME Camire
Journal of the American Oil Chemists' Society 68 (3), 200-205, 1991
1751991
Blueberry and grape anthocyanins as breakfast cereal colorants
ME Camire, A Chaovanalikit, MP Dougherty, J Briggs
Journal of Food Science 67 (1), 438-441, 2002
1602002
Potato peel dietary fiber composition: effects of peeling and extrusion cooking processes
ME Camire, D Violette, MP Dougherty, MA McLaughlin
Journal of Agricultural and Food Chemistry 45 (4), 1404-1408, 1997
1551997
Raisin dietary fiber composition and in vitro bile acid binding
ME Camire, MP Dougherty
Journal of agricultural and food chemistry 51 (3), 834-837, 2003
1462003
In vitro binding of bile acids by extruded potato peels
ME Camire, J Zhao, DA Violette
Journal of Agricultural and Food Chemistry 41 (12), 2391-2394, 1993
1401993
Chemical and Nutritional Changes in Food during Extrusion 1
ME Camire
Extruders in food applications, 127-147, 2000
1332000
Thermal processing effects on dietary fiber composition and hydration capacity in corn meal, oat meal, and potato peels
ME Camire, SI Flint
Cereal Chem 68 (6), 645-647, 1991
1311991
Protein and fiber supplementation effects on extruded cornmeal snack quality
ME CAMIRE, CC KING
Journal of Food Science 56 (3), 760-763, 1991
1291991
Performance of potato peels in muffins and cookies
A Arora, ME Camire
Food Research International 27 (1), 15-22, 1994
1231994
Chemical changes during extrusion cooking: recent advances
ME Camire
Process-induced chemical changes in food, 109-121, 1998
1211998
Complex phenolic compounds reduce lipid oxidation in extruded oat cereals
KA Viscidi, MP Dougherty, J Briggs, ME Camire
LWT-Food Science and Technology 37 (7), 789-796, 2004
1162004
Can cranberry supplementation benefit adults with type 2 diabetes?
BK Chambers, ME Camire
Diabetes Care 26 (9), 2695-2697, 2003
1132003
A semiconducting metal-oxide array for monitoring fish freshness
J Hammond, B Marquis, R Michaels, B Oickle, B Segee, J Vetelino, ...
Sensors and Actuators B: Chemical 84 (2-3), 113-122, 2002
1002002
Characteristics of wild blueberry–soy beverages
RM Potter, MP Dougherty, WA Halteman, ME Camire
LWT-Food Science and Technology 40 (5), 807-814, 2007
822007
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