1985 …2020

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Article
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

18 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
15 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

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

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

1 Scopus citations
2013

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

29 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

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

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

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

Len, M., 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

3 Scopus citations
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

25 Scopus citations

Continuing Education Needs of Registered Dietitians Regarding Nutrigenomics

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

Research output: Contribution to journalArticle

23 Scopus citations

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

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

Research output: Contribution to journalArticle

7 Scopus citations

Hunting for Whole Grains: A Supermarket Tour

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

Research output: Contribution to journalArticle

8 Scopus citations
68 Scopus citations
2005

A new life for whole grains

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

Research output: Contribution to journalArticle

35 Scopus citations

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

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

3 Scopus citations