1985 …2020

Research output per year

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Fingerprint The Fingerprint is created by mining the titles and abstracts of the person's research outputs and projects/funding awards to create an index of weighted terms from discipline-specific thesauri.

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Projects

Pennycress Byproduct Composition

Marquart, L.

PEPSICO, INC.

8/28/177/31/20

Project: Research project

  • Research Output

    Modifying School Meal Entrées to Improve Child Legume Intake

    Burgess-Champoux, T. L., Rosen, R. A., Rendahl, A., Marann, A., Marquart, L. & Reicks, M. M., Jul 2018, In : Health behavior and policy review. 5, 4, p. 22-29 7 p.

    Research output: Contribution to journalArticle

    Open Access
  • Quality attributes of whole-wheat flour tortillas with sprouted whole-wheat flour substitution

    Liu, T., Hou, G. G., Cardin, M., Marquart, L. & Dubat, A., Apr 1 2017, In : LWT - Food Science and Technology. 77, p. 1-7 7 p.

    Research output: Contribution to journalArticle

  • 11 Scopus citations

    Effects of chemical leavening system and processing conditions on the opacity and other quality characteristics of whole-wheat flour tortillas

    Liu, T., Hou, G. G., Book, S. L. & Marquart, L., Nov 1 2016, In : LWT - Food Science and Technology. 73, p. 123-130 8 p.

    Research output: Contribution to journalArticle

  • 3 Scopus citations

    Effects of particle size on the quality attributes of reconstituted whole-wheat flour and tortillas made from it

    Liu, T., Hou, G. G., Lee, B., Marquart, L. & Dubat, A., Sep 1 2016, In : Journal of Cereal Science. 71, p. 145-152 8 p.

    Research output: Contribution to journalArticle

  • 17 Scopus citations

    Factors influencing the use and consumption of brown rice in Chinese restaurants

    Liu, T., Wang, X. & Marquart, L., Jan 1 2016, In : Journal of Foodservice Business Research. 19, 1, p. 77-88 12 p.

    Research output: Contribution to journalArticle

  • 1 Scopus citations