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Research Output 1985 2018

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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
Fabaceae
Meals
Lunch
Eating
2017
10 Citations (Scopus)

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

whole wheat flour
tortillas
Flour
Triticum
baking
2016
3 Citations (Scopus)

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

whole wheat flour
tortillas
opacity
Flour
Sodium Bicarbonate
11 Citations (Scopus)

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

whole wheat flour
tortillas
Flour
Particle Size
Triticum
1 Citation (Scopus)

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

Restaurants
brown rice
restaurants
rice
plate waste
3 Citations (Scopus)

Package Information Used by Older Adults to Identify Whole Grain Foods

Violette, C., Kantor, M. A., Ferguson, K., Reicks, M. 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

Food
Bread
Whole Grains
Interviews
Education
Public-Private Sector Partnerships
Hospital-Physician Joint Ventures
Food
Private Sector
Food Supply
7 Citations (Scopus)

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. M., Nov 1 2016, In : Public health nutrition. 19, 16, p. 3048-3054 7 p.

Research output: Contribution to journalArticle

Restaurants
Workplace
Food
Energy Intake
Fats

Whole grains and health: Empowering dietary change

Ho, E., Marquart, L. & Camire, M. E., Apr 1 2016, Food Technology, 70, 4.

Research output: Contribution to specialist publicationArticle

Health
2015
4 Citations (Scopus)

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

Restaurants
Serving Size
Midwestern United States
Whole Grains
Observation
3 Citations (Scopus)

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

Food
Students
Whole Grains
2014

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

Lendway, W., Hesse, D. & Marquart, L., Jan 1 2014, In : Journal of Foodservice Business Research. 17, 2, p. 122-135 14 p.

Research output: Contribution to journalArticle

whole grain foods
Restaurants
restaurants
menu planning
Whole Grains
1 Citation (Scopus)
school lunch
pizza
Lunch
nutrient intake
Eating
2013
1 Citation (Scopus)

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

Consumer products
grain products
Food Industry
whole grain foods
food industry
4 Citations (Scopus)

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

Nutrition Policy
Food
Portion Size
Sodium
Fats
25 Citations (Scopus)

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

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

Research output: Contribution to journalArticle

Adiposity
Dietary Fiber
adiposity
satiety
Viscosity
28 Citations (Scopus)

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

Research output: Contribution to journalArticle

Health
Food
Public Health
Public-Private Sector Partnerships
Health Communication
2012
6 Citations (Scopus)

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

Parents
Whole Grains
Self Efficacy
Analysis of Variance
Cross-Sectional Studies
1 Citation (Scopus)

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

Food Technology
dietary recommendations
food technology
Food
11 Citations (Scopus)

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

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

Research output: Contribution to journalArticle

Food
Meals
Product Labeling
Whole Grains
Focus Groups

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
12 Citations (Scopus)

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. M., Sep 1 2011, In : Journal of the American Dietetic Association. 111, 9, p. 1380-1384 5 p.

Research output: Contribution to journalArticle

United States Department of Agriculture
grain products
whole grain foods
products and commodities
USDA
1 Citation (Scopus)

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

Food
Food Supply
Health
Government Agencies
Nutrition Policy
20 Citations (Scopus)
refined grains
grain consumption
whole grain foods
ingredients
Food

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

Health

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
6 Citations (Scopus)

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

whole grain flour
Snacks
snacks
Flour
whole grain foods
4 Citations (Scopus)

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

Health
1 Citation (Scopus)

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

Health
2009
3 Citations (Scopus)

A gradual approach to increasing whole grain consumption in children

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

Research output: Contribution to journalArticle

grain consumption
whole grain foods
school food service
Communication
health care costs
9 Citations (Scopus)

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

Toma, A., Omary, M. B., Marquart, L., 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

Research output: Contribution to journalArticle

Fortified Food
enriched foods
soluble fiber
cookies
whole grain foods

Engineering grain for better dietary health

Ruan, R. 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

engineering
dietary fiber
Health
Food
Fibers
48 Citations (Scopus)

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

Lunch
Hordeum
Energy Intake
Hunger
Triticum

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
31 Citations (Scopus)

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

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

Research output: Contribution to journalArticle

Parents
Lunch
Food
Whole Grains
Meals
11 Citations (Scopus)

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

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

Research output: Contribution to journalArticle

grain consumption
Parents
whole grain foods
questionnaires
parenting

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
3 Citations (Scopus)

Moving whole grains forward: The case for a whole grain collaborative

Marquart, L., Jon, F., Rui, H. L., Smail, V., Fulcher, G. & Scheideman, M., Jul 1 2007, In : Cereal Foods World. 52, 4, p. 196-200 5 p.

Research output: Contribution to journalArticle

2006

A gradual incorporation of white whole grain flour into grain-based foods: a theoretical model.

Marquart, L., Chan, H., Orsted, M. & Jacobs, D., 2006, In : Cereal Foods World.. 51, p. 118-121

Research output: Contribution to journalArticle

24 Citations (Scopus)
Food Assistance
Fitness Centers
WIC Program
nutritionists
whole grain foods
22 Citations (Scopus)

Continuing Education Needs of Registered Dietitians Regarding Nutrigenomics

Rosen, R. A., Earthman, C. P., Marquart, L. & Reicks, M. M., Aug 1 2006, In : Journal of the American Dietetic Association. 106, 8, p. 1242-1245 4 p.

Research output: Contribution to journalArticle

Nutrigenomics
nutrigenomics
adult education
Nutritionists
Continuing Education
7 Citations (Scopus)

Gradual incorporation of whole-grain flour into grain-based products

Marquart, L., Chan, H. W., Orsted, M., Schmitz, K. A., Arndt, E. A. & Jacobs Jr, D. R., May 1 2006, In : Cereal Foods World. 51, 3, p. 114-117 4 p.

Research output: Contribution to journalArticle

whole grain flour
whole grain foods
Flour
grain consumption
grain foods
8 Citations (Scopus)

Hunting for Whole Grains: A Supermarket Tour

Lafferty, A., Marquart, L. & Reicks, M. M., May 1 2006, In : Journal of Nutrition Education and Behavior. 38, 3, p. 197-198 2 p.

Research output: Contribution to journalArticle

whole grain foods
supermarkets
agricultural product
grain products
educational materials
63 Citations (Scopus)
Parents
Food
Focus Groups
Interviews
Bread
2005
34 Citations (Scopus)

A new life for whole grains

Edge, M. S., Jones, J. M. & Marquart, L., Jan 1 2005, In : Journal of the American Dietetic Association. 105, 12, p. 1856-1860 5 p.

Research output: Contribution to journalArticle

health education
health promotion
Food Technology
health foods
whole grain foods

Factors influencing whole-grain intake by health club members.

Croy, M. & Marquart, L., 2005, In : Top Clin Nutr.. 20, p. 166-176

Research output: Contribution to journalArticle

3 Citations (Scopus)

Increasing whole grain consumption

Marquart, L. & Cohen, E. A., Dec 1 2005, Food Technology, 59, 12, p. 24-32 9 p.

Research output: Contribution to specialist publicationArticle

grain consumption
whole grain foods
Food
Weights and Measures
weight control