Katherine M. Phillips

Author

Also Known As

Elaine Cornell, K PHILLIPS, K Phillips, K. M. Phillips, K. Phillips, K.M Phillips, K.M. PHILLIPS, K.M. Phillips, KATHERINE M PHILLIPS, KATHERINE M. PHILLIPS

130

Publications

Citations

H-Index

109

Concepts

All Affiliations

Virginia Tech Beltsville Human Nutrition Research Center Agricultural Research Service University of Minnesota Pennington Biomedical Research Center

About

Katherine M. Phillips is an author at Virginia Tech specializing in nutrition, public health, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Public Health	22	31	2K
2	Health Sciences	19	25	1.6K
3	Medicine	19	21	2.1K
4	Engineering	12	12	331
5	Education	1	1	19

Katherine M. Phillips

Publications

Citations

H-Index

Page 1

	Year	Citations
The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide Monica Hauger Carlsen, Bente Halvorsen, Kari Holte, Nutrition Journal	2010	1K
Content of redox-active compounds (ie, antioxidants) in foods consumed in the United States Bente Halvorsen, Monica Hauger Carlsen, Katherine M. Phillips, American Journal of Clinical Nutrition Food ChemistryNutritionFood Bioactive CompoundDietary ExposureRedox-active Compounds	2006	613
Phytosterol Composition of Nuts and Seeds Commonly Consumed in the United States Katherine M. Phillips, David M. Ruggio, M. Ashraf‐Khorassani Journal of Agricultural and Food Chemistry	2005	427
Free and Esterified Sterol Composition of Edible Oils and Fats Katherine M. Phillips, David M. Ruggio, Jari Toivo, Journal of Food Composition and Analysis Food ChemistryLipid AnalysisLipid NutritionLipid ChemistryPharmacology	2002	325
Effects of Reducing Dietary Saturated Fatty Acids on Plasma Lipids and Lipoproteins in Healthy Subjects Henry N. Ginsberg, Penny M. Kris‐Etherton, Barbara Dennis, Arteriosclerosis Thrombosis and Vascular Biology	1998	292
Descriptive Characteristics of the Dietary Patterns Used in the Dietary Approaches to Stop Hypertension Trial Njeri Karanja, Eva Obarzanek, Pao‐Hwa Lin, Journal of the American Dietetic Association ObesityNutritionHypertensionNutritional EpidemiologyAntihypertensive Therapy	1999	271
The chemistry and technology of pectin Katherine M. Phillips Journal of Food Composition and Analysis Food ChemistryPolysaccharideNatural PolymerBiotechnology	1992	252
Vitamin D and Sterol Composition of 10 Types of Mushrooms from Retail Suppliers in the United States Katherine M. Phillips, David M. Ruggio, Ronald L. Horst, Journal of Agricultural and Food Chemistry NutritionFood AnalysisMedicinal FungiUnited StatesSterol Composition	2011	177
Comparison of monounsaturated fat with carbohydrates as a replacement for saturated fat in subjects with a high metabolic risk profile: studies in the fasting and postprandial states Lars Berglund, Michael Lefevre, Henry N. Ginsberg, American Journal of Clinical Nutrition NutritionMetabolic SyndromePostprandial StatesLipid NutritionPhysiology	2007	165
Stability of vitamin C in frozen raw fruit and vegetable homogenates Katherine M. Phillips, Maria Teresa Tarragó‐Trani, Susan E. Gebhardt, Journal of Food Composition and Analysis Food ChemistryNutritionVegetable HomogenatesFrozen Raw FruitVitamin C	2010	135

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