Mary H. Chapman - Concepedia

Concepedia

Author

Mary H. Chapman

Western Regional Research Center

Also Known As

M. H. Chapman, M.H. Chapman, Mary H Chapman, Mary H. Chapman

37

Publications

1.2K

Citations

20

H-Index

63

Concepts

All Affiliations

Western Regional Research Center Agricultural Research Service United States Department of Agriculture Quality Research University of Aberdeen

MH

About

Mary H. Chapman is an author at Western Regional Research Center specializing in medicine, food chemistry, and nutrition.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	12	13	486
2	Health Sciences	6	6	344
3	Natural Sciences	5	6	211
4	Public Health	3	3	72
5	Engineering	2	2	295

Mary H. Chapman

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25

Publications

1.2K

Citations

19

H-Index

	Year	Citations
Carotenoid Extraction from Plants Using a Novel, Environmentally Friendly Solvent Betty K. Ishida, Mary H. Chapman Journal of Agricultural and Food Chemistry Solvent ExtractionEngineeringBotanyFriendly SolventsGreen Chemistry	2009	156
Fatty Acid and Carotenoid Composition of Gac (<i>Momordica cochinchinensis</i> Spreng) Fruit Betty K. Ishida, Charlotta Turner, Mary H. Chapman, Journal of Agricultural and Food Chemistry Food ChemistryNutritionCarotenoidFood CompositionBotany	2003	140
In vitro binding of bile acids by okra, beets, asparagus, eggplant, turnips, green beans, carrots, and cauliflower Talwinder S. Kahlon, Mary H. Chapman, Gregory E. Smith Food Chemistry Food ChemistryNutritionFood FunctionBiosynthesisEngineering	2006	139
Comparative Genomics of the Campylobacter lari Group William G. Miller, Emma Yee, Mary H. Chapman, Genome Biology and Evolution BiologyC. LariMicrobial SystematicsCampylobacter Lari GroupNatural Sciences	2014	60
Multilocus Sequence Typing Methods for the Emerging Campylobacter Species C. hyointestinalis, C. lanienae, C. sputorum, C. concisus, and C. curvus William G. Miller, Mary H. Chapman, Emma Yee, Frontiers in Cellular and Infection Microbiology	2012	57
In vitro binding of bile acids by spinach, kale, brussels sprouts, broccoli, mustard greens, green bell pepper, cabbage and collards Talwinder S. Kahlon, Mary H. Chapman, Gregory E. Smith Food Chemistry Food ChemistryGreen Bell PepperFood FunctionBiochemistryBiliary Tract	2006	57
Steam cooking significantly improves in vitro bile acid binding of collard greens, kale, mustard greens, broccoli, green bell pepper, and cabbage Talwinder S. Kahlon, M. M. Chiu, Mary H. Chapman Nutrition Research Food ChemistryNutritionGreen Bell PepperFood FunctionMustard Greens	2008	50
A Comparison of Carotenoid Content and Total Antioxidant Activity in Catsup from Several Commercial Sources in the United States Betty K. Ishida, Mary H. Chapman Journal of Agricultural and Food Chemistry Food ChemistryNutritionTotal CarotenoidsCarotenoidFood Bioactive Compound	2004	49
Relative toxicity of<i>Bacillus thuringiensis</i>var.<i>tenebrionis</i>to the two‐spotted spider mite (<i>Tetranychus urticae</i>Koch) and its predator<i>Metaseiulus occidentalis</i>(Nesbitt) (Acari, Tetranychidae and Phytoseiidae) Mary H. Chapman, Marjorie A. Hoy Journal of Applied Entomology	1991	48
Latex quantification in guayule shrub and homogenate Katrina Cornish, Mary H. Chapman, F. S. Nakayama, Industrial Crops and Products BotanyMorphologyBiostatisticsPhytogeographyLatex Quantification	1999	46

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