1985 …2018

Research output per year

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Research Output

2018

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
2017

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

15 Scopus citations
2016

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

19 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

Package Information Used by Older Adults to Identify Whole Grain Foods

Violette, C., Kantor, M. A., Ferguson, K., Reicks, M., Marquart, L., Laus, M. J. & Cohen, N., Apr 2 2016, In : Journal of Nutrition in Gerontology and Geriatrics. 35, 2, p. 146-160 15 p.

Research output: Contribution to journalArticle

3 Scopus citations

Reduced-portion entrées in a worksite and restaurant setting: Impact on food consumption and waste

Berkowitz, S., Marquart, L., Mykerezi, E., Degeneffe, D. & Reicks, M., Nov 1 2016, In : Public health nutrition. 19, 16, p. 3048-3054 7 p.

Research output: Contribution to journalArticle

Open Access
17 Scopus citations

Thinking critically about whole-grain definitions: Summary report of an interdisciplinary roundtable discussion at the 2015 Whole Grains Summit1

Korczak, R., Marquart, L., Slavin, J. L., Ringling, K., Chu, Y., O'Shea, M., Harriman, C., Toups, K., De Vries, J., Jacques, P., Klurfeld, D. M., Camire, M. E. & Unnevehr, L., Dec 1 2016, In : American Journal of Clinical Nutrition. 104, 6, p. 1508-1514 7 p.

Research output: Contribution to journalReview article

Open Access
12 Scopus citations

Whole grains and health: Empowering dietary change

Ho, E., Marquart, L. F. & Camire, M. E., Apr 2016, Food Technology, 70, 4.

Research output: Contribution to specialist publicationArticle

2015

Grains and Health

Korczak, R., Hauge, D., Maschoff, B., Marquart, L., Jacques, P., Lindberg, R. & Menon, R., Dec 17 2015, Nutrition and Food Grains. Elsevier Inc., Vol. 2-4. p. 63-71 9 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

1 Scopus citations

Reformulation of pizza crust in restaurants may increase whole-grain intake among children

Tritt, A., Reicks, M. M. & Marquart, L., Jan 1 2015, In : Public health nutrition. 18, 8, p. 1407-1411 5 p.

Research output: Contribution to journalArticle

5 Scopus citations

Whole grains in schools: A supply chain approach

Hauge, D. A., Melroe, S., Maschoff, B., Hermann, M. & Marquart, L., May 17 2015, In : Nutrition Today. 50, 3, p. 135-141 7 p.

Research output: Contribution to journalArticle

3 Scopus citations
2014

Developing a standard definition of whole-grain foods for dietary recommendations: Summary report of a multidisciplinary expert roundtable discussion

Ferruzzi, M. G., Jonnalagadda, S. S., Liu, S., Marquart, L., McKeown, N., Reicks, M., Riccardi, G., Seal, C., Slavin, J., Thielecke, F., van der Kamp, J. W. & Webb, D., Jan 1 2014, In : Advances in Nutrition. 5, 2, p. 164-176 13 p.

Research output: Contribution to journalReview article

67 Scopus citations

Minneapolis/St. Paul Chefs' Attitudes and Behaviors Regarding Whole Grain Use

Lendway, W., Hesse, D. & Marquart, L., Mar 2014, In : Journal of Foodservice Business Research. 17, 2, p. 122-135 14 p.

Research output: Contribution to journalArticle

2 Scopus citations
2013

Consumption and consumer challenges of wholegrain foods

Dammann, K. W., Hauge, D., Rosen, R. A., Schroeder, N. & Marquart, L., Mar 2013, Fibre-Rich and Wholegrain Foods: Improving Quality. Elsevier Ltd, p. 120-149 30 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

4 Scopus citations

How can the food industry produce whole grain products that consumers will eat?

Marquart, L. F., Jonnalagadda, S. S., Van Klinken, B. J. W., Clemens, R., Jensen, G., Arndt, E. & Webb, D., Jul 2013, In : Food Technology. 67, 7, p. 52-62 11 p.

Research output: Contribution to journalArticle

1 Scopus citations

Overcoming the challenges of translating the us dietary guidelines into healthier grain-based foods

Jacques, P., Hauge, D., Voth, K., Hermann, M., Maschoff, B. & Marquart, L., Nov 1 2013, In : Nutrition Today. 48, 6, p. 254-259 6 p.

Research output: Contribution to journalArticle

4 Scopus citations

The role of viscosity and fermentability of dietary fibers on satiety- and adiposity-related hormones in rats

Schroeder, N., Marquart, L. F. & Gallaher, D. D., Jun 7 2013, In : Nutrients. 5, 6, p. 2093-2113 21 p.

Research output: Contribution to journalArticle

30 Scopus citations

Whole grains and health: From theory to practice-highlights of the grains for health foundationss whole grains summit 2012

McKeown, N. M., Jacques, P. F., Seal, C. J., de Vries, J., Jonnalagadda, S. S., Clemens, R., Webb, D., Murphy, L. A., van Klinken, J. W., Topping, D., Murray, R., Degeneffe, D. & Marquart, L., May 1 2013, In : Journal of Nutrition. 143, 5, p. 744S-758S

Research output: Contribution to journalArticle

31 Scopus citations
2012

Associations between Whole-Grain Intake, Psychosocial Variables, and Home Availability among Elementary School Children

Rosen, R. A., Burgess-Champoux, T. L., Marquart, L. & Reicks, M. M., Nov 1 2012, In : Journal of Nutrition Education and Behavior. 44, 6, p. 628-633 6 p.

Research output: Contribution to journalArticle

6 Scopus citations

Food technology innovations: Formulating grain-based foods that support dietary guidance

Marquart, L. & Hauge, D., Jan 1 2012, In : Cereal Foods World. 57, 1, p. 10-12 3 p.

Research output: Contribution to journalArticle

1 Scopus citations

School foodservice personnel's struggle with using labels to identify whole-grain foods

Chu, Y. L., Orsted, M., Marquart, L. & Reicks, M., Jan 1 2012, In : Journal of Nutrition Education and Behavior. 44, 1, p. 76-84 9 p.

Research output: Contribution to journalArticle

11 Scopus citations

Whole Grains in Schools a Suppy Chain Approach

Rosen, R., Darrow, P., Lynch, P., Wagner, M. E., Igo, K., Boettger, J., Marquart, L., Hauge, D., Melroe, S., Knight, W., Wellnitz, J., Cooks, S., Garvin, D., Griffiths, B., Vonck, G. & Fleming, P., 2012, In : The Future of Grains in Schools Task Force White Paper.

Research output: Contribution to journalArticle

2011

Acceptance of two US Department of Agriculture commodity whole-grain products: a school-based study in Texas and Minnesota.

Chu, Y. L., Warren, C. A., Sceets, C. E., Murano, P., Marquart, L. & Reicks, M., Sep 2011, In : Journal of the American Dietetic Association. 111, 9, p. 1380-1384 5 p.

Research output: Contribution to journalArticle

14 Scopus citations

Developing and delivering healthier grain-based foods

Rosen, R. A., Hauge, D., Maschoff, B., Haymond, A., McCurry, S. & Marquart, L., Mar 1 2011, In : Nutrition Today. 46, 2, p. 68-74 7 p.

Research output: Contribution to journalArticle

1 Scopus citations
21 Scopus citations

Exploring the use of whole grain pasta in school lunches.

Rosen, R. A., Hauge, D. A., Arndt, E. A., Veal, M. & Marquart, L., 2011, In : J Child Nutr Mgt.. 35

Research output: Contribution to journalArticle

Steady gains toward healthier grains: A grains for health foundation update

Hauge, D., Marquart, L., McCurry, S. D. & Fulcher, G., Jan 1 2011, In : Cereal Foods World. 56, 1, p. 37-39 3 p.

Research output: Contribution to journalArticle

Whole Grain Pasta I; A Whole Grain Twist on a Traditional Dish.

Reuter, A., Marquart, L., Arndt, E., Dick, T., Caglar Tulbek, M., Rosen, R. & Wiemer, K., 2011, In : AIB International Technical Bulletin. 32

Research output: Contribution to journalArticle

2010

Consumption of graham snacks in after-school snack programs based on whole grain flour content

Sadeghi, L. & Marquart, L., Jul 21 2010, In : British Food Journal. 112, 7, p. 723-736 14 p.

Research output: Contribution to journalArticle

6 Scopus citations

Grains for health: A look to the past and insights into the future

Hauge, D., McCurry, S., Englson, J., Fulcher, G., Hesse, D. & Marquart, L., Mar 1 2010, In : Cereal Chemistry. 87, 2, p. 155-158 4 p.

Research output: Contribution to journalArticle

4 Scopus citations

Situational food choices: Social representations of where, when, and who consumes whole-grain foods

Sobal, J., Beckman, L., Pham, A. T., Croy, M. & Marquart, L., Jan 1 2010, In : Topics in Clinical Nutrition. 25, 1, p. 75-83 9 p.

Research output: Contribution to journalReview article

4 Scopus citations

The grains for health foundation, AACC international, and the historical Minnesota Miller

Hauge, D., Engleson, J. & Marquart, L., Jan 1 2010, In : Cereal Foods World. 55, 1, p. 29-31 3 p.

Research output: Contribution to journalArticle

1 Scopus citations
2009

A gradual approach to increasing whole grain consumption in children

Rosen, R. A., Schmitz, K., Cohen, E. A., Arndt, E. A., Reicks, M. & Marquart, L., May 1 2009, In : Cereal Foods World. 54, 3, p. 113-117 5 p.

Research output: Contribution to journalArticle

3 Scopus citations

Children's acceptance, nutritional, and instrumental evaluations of whole grain and soluble fiber enriched foods

Toma, A., Omary, M. B., Marquart, L. F., Arndt, E. A., Rosentrater, K. A., Burns-Whitmore, B., Kessler, L., Hwan, K., Sandoval, A. & Sung, A., Jun 1 2009, In : Journal of food science. 74, 5, p. H139-H146

Research output: Contribution to journalArticle

9 Scopus citations

Engineering grain for better dietary health

Ruan, R., Marquart, L. & Petrofsky, K., Sep 1 2009, In : Resource: Engineering and Technology for Sustainable World. 16, 6, p. 16-18 3 p.

Research output: Contribution to journalArticle

Grains for health foundation-creating positive change for public health

Aranowski, A. & Marquart, L., May 1 2009, In : Cereal Foods World. 54, 3, p. 122-123 2 p.

Research output: Contribution to journalComment/debate

Influence of whole grain barley, whole grain wheat, and refined rice-based foods on short-term satiety and energy intake

Schroeder, N., Gallaher, D. D., Arndt, E. A. & Marquart, L., Dec 1 2009, In : Appetite. 53, 3, p. 363-369 7 p.

Research output: Contribution to journalArticle

48 Scopus citations

Knowledge and practices of school foodservice personnel regarding whole grain foods.

Chan, H., Hesse, D., Reicks, M. & Marquart, L., 2009, In : J Foodservice. 20, p. 109-116

Research output: Contribution to journalArticle

Whole grain snack intake in an after-school snack program: a pilot-study.

Sadeghi, L. & Marquart, L., 2009, In : J Foodservice. 20, p. 71-80

Research output: Contribution to journalArticle

2008

Gradual incorporation of whole wheat flour into bread products for elementary school children.

Rosen, R., Sadehri, L., Schroeder, N., Reicks, M. & Marquart, L., 2008, In : J Child Nutr Mgt.. 32

Research output: Contribution to journalArticle

Healthy whole-grain choices for children and parents: A multi-component school-based pilot intervention

Burgess-Champoux, T. L., Chan, H. W., Rosen, R., Marquart, L. & Reicks, M., Aug 1 2008, In : Public health nutrition. 11, 8, p. 849-859 11 p.

Research output: Contribution to journalArticle

33 Scopus citations

The Development of Psychosocial Measures for Whole-Grain Intake among Children and Their Parents

Burgess-Champoux, T. L., Rosen, R., Marquart, L. & Reicks, M., Apr 1 2008, In : Journal of the American Dietetic Association. 108, 4, p. 714-717 4 p.

Research output: Contribution to journalArticle

11 Scopus citations

White whole wheat flour is partially substituted for refined wheat flour in pizza crust in school meals.

Chan, H., Burgess-Champoux, T., Reicks, M., Vickers, Z. & Marquart, L., 2008, In : J Child Nutr Mgt.. 32

Research output: Contribution to journalArticle

2007

Consumer Acceptance of Refined and Whole Wheat Breads

Bakke, A., Vickers, Z., Marquart, L. & Sjoberg, S., Nov 30 2007, Whole Grains and Health. Blackwell Publishing Professional, p. 255-262 8 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

4 Scopus citations

Global Regulation, Labeling, Claims and Seals: Perspectives and Guidelines

Schmitz, K., Asp, N. G., Richardson, D. & Marquart, L., Nov 30 2007, Whole Grains and Health. Blackwell Publishing Professional, p. 309-316 8 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

2 Scopus citations

Labelling and regulatory issues: Europe and the United States

Schmitz, K., Van Der Kamp, J. W. & Marquart, L., 2007, Technology of Functional Cereal Products. Hamaker, B. (ed.). Abington, Cambridge, England: Woodhead Publishing Ltd

Research output: Chapter in Book/Report/Conference proceedingChapter

Labelling and regulatory issues related to functional cereal products

Schmitz, K., Marquart, L. & van der Kamp, J. W., Nov 1 2007, Technology of Functional Cereal Products. Elsevier Inc., p. 23-45 23 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

1 Scopus citations