Wendy S. White

Carotenoid bioavailability is higher from salads ingested with full-fat than with fat-reduced salad dressings as measured with electrochemical detection

Melody June Brown, Mário G. Ferruzzi, M. L. Nguyen et al. · American Journal of Clinical Nutrition · 2004 · 367 citations · Full text

Food Chemistry, Nutrition, Fat-reduced Salad Dressings +12

Generation of transgenic maize with enhanced provitamin A content

Maneesha Aluru, Yang Xu, Rong Guo et al. · Journal of Experimental Botany · 2008 · 260 citations · Full text

Carotenoid diversity in tropical-adapted yellow maize inbred lines

Abebe Menkir, Weiping Liu, Wendy S. White et al. · Food Chemistry · 2008 · 148 citations

Carotenoid, Quantitative Genetics, Engineering +8

Vitamin A equivalence of the β-carotene in β-carotene–biofortified maize porridge consumed by women

Shanshan Li, Angela Nugroho, Torbert Rocheford et al. · American Journal of Clinical Nutrition · 2010 · 112 citations

Food Chemistry, Nutrition, Carotenoid +10

Retention of Provitamin A Carotenoids in High β-Carotene Maize (Zea mays) During Traditional African Household Processing

Shanshan Li, Francis Tayie, Melissa Young et al. · Journal of Agricultural and Food Chemistry · 2007 · 96 citations

Maize Biofortification, Nutrition, Engineering +19