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Author/Creator Johnson, Michelle H.

1. Anthocyanins and proanthocyanidins from blueberry–blackberry fermented beverages inhibit markers of inflammation in macrophages and carbohydrate‐utilizing enzymes in vitro. Issue 7 (25th March 2013)

Authors:
Johnson, Michelle H.; de Mejia, Elvira Gonzalez; Fan, Junfeng; Lila, Mary Ann; Yousef, Gad G.
Journal:
Molecular nutrition & food research
Issue:
Volume 57:Issue 7(2013:Jul.)
Page Start:
1182
Record Type:
Journal Article
View Content:
Available online (eLD content is only available in our Reading Rooms) ↗

2. Anthocyanins and proanthocyanidins from blueberry–blackberry fermented beverages inhibit markers of inflammation in macrophages and carbohydrate‐utilizing enzymes in vitro. Issue 7 (25th March 2013)

Authors:
Johnson, Michelle H.; de Mejia, Elvira Gonzalez; Fan, Junfeng; Lila, Mary Ann; Yousef, Gad G.
Journal:
Molecular nutrition & food research
Issue:
Volume 57:Issue 7(2013:Jul.)
Page Start:
1182
Record Type:
Journal Article
View Content:
Available online (eLD content is only available in our Reading Rooms) ↗

4. Germination of Phaseolus vulgaris and alcalase hydrolysis of its proteins produced bioactive peptides capable of improving markers related to type-2 diabetes in vitro. (October 2015)

Authors:
de Souza Rocha, Thaís; Hernandez, Luis Manuel Real; Mojica, Luis; Johnson, Michelle H.; Chang, Yoon Kil; González de Mejía, Elvira
Journal:
Food research international
Issue:
Volume 76:Part 1(2015:Oct.)
Page Start:
150
Record Type:
Journal Article
View Content:
Available online (eLD content is only available in our Reading Rooms) ↗