Mary H. Grace - Concepedia

Author

Mary H. Grace

Also Known As

Grace, M, Grace, M.H., Grace, Mary, M H Grace, M. Grace, M. H. Grace, M.H. Grace, Marry Halim Grace, Mary Grace, Mary H GRACE

146

Publications

5.7K

Citations

H-Index

110

Concepts

All Affiliations

North Carolina State University Rutgers, The State University of New Jersey David H. Murdock Research Institute University of Illinois Urbana-Champaign University of Cape Town

About

Mary H. Grace is an author at North Carolina State University specializing in pharmacology, medicine, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	21	31	2K
2	Health Sciences	10	10	733
3	Engineering	7	7	323
4	Business	1	1	15
5	Management	1	1	15

Mary H. Grace

Publications

5.2K

Citations

H-Index

Page 1

	Year	Citations
Hypoglycemic activity of a novel anthocyanin-rich formulation from lowbush blueberry, Vaccinium angustifolium Aiton Mary H. Grace, David Ribnicky, Peter Kühn, Phytomedicine Food ChemistryLowbush BlueberryBiochemistryVaccinium Angustifolium AitonHypoglycemic Activity	2009	238
Neuroprotective effects of anthocyanin- and proanthocyanidin-rich extracts in cellular models of Parkinson׳s disease Katherine E. Strathearn, Gad G. Yousef, Mary H. Grace, Brain Research Neurodegenerative DiseasesCellular ModelsMedicineNeuropharmacologyParkinson׳s Disease	2014	222
In vitro and in vivo anti-diabetic effects of anthocyanins from Maqui Berry (Aristotelia chilensis) Leonel E. Rojo, David Ribnicky, Sithes Logendra, Food Chemistry Aristotelia ChilensisVivo Anti-diabetic EffectsBotanyMedicinePhysiology	2011	212
Phytochemical changes in phenolics, anthocyanins, ascorbic acid, and carotenoids associated with sweetpotato storage and impacts on bioactive properties Mary H. Grace, Gad G. Yousef, Sally J. Gustafson, Food Chemistry Food ChemistryAscorbic AcidCarotenoidFood Bioactive CompoundSweetpotato Storage	2013	192
Effects of a high fat meal matrix and protein complexation on the bioaccessibility of blueberry anthocyanins using the TNO gastrointestinal model (TIM-1) David Ribnicky, Diana E. Roopchand, Andrew Oren, Food Chemistry Food ChemistryNutritionFood FunctionTno Gastrointestinal ModelBiochemistry	2013	176
Black Currant Anthocyanins Attenuate Weight Gain and Improve Glucose Metabolism in Diet-Induced Obese Mice with Intact, but Not Disrupted, Gut Microbiome Débora Esposito, Thanakorn Damsud, Mickey Wilson, Journal of Agricultural and Food Chemistry	2015	158
Inhibitory Effects of Wild Blueberry Anthocyanins and Other Flavonoids on Biomarkers of Acute and Chronic Inflammation in Vitro Débora Esposito, Amelia Chen, Mary H. Grace, Journal of Agricultural and Food Chemistry InflammationAnti-inflammatoryFood Bioactive CompoundMurine Raw 264.7Wild Blueberry Anthocyanins	2014	155
Polyphenolics in Rhizophora mangle L. leaves and their changes during leaf development and senescence Fayez E. Kandil, Mary H. Grace, David S. Seigler, Trees BiologyBotanyNatural SciencesGeneticsPlant Biochemistry	2004	153
Comparative Analysis of Phenolic Content and Profile, Antioxidant Capacity, and Anti-inflammatory Bioactivity in Wild Alaskan and Commercial <i>Vaccinium</i> Berries Mary H. Grace, Débora Esposito, Kriya L. Dunlap, Journal of Agricultural and Food Chemistry Food ChemistryAgricultural ChemistryFood Bioactive CompoundLowbush BlueberryBotany	2013	149
Quinoa seeds leach phytoecdysteroids and other compounds with anti-diabetic properties Brittany L. Graf, Alexander Poulev, Peter Kühn, Food Chemistry Quinoa SeedsPhytochemicalPhytochemistry	2014	128

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