Katherine M. Phillips

The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide

Monica Hauger Carlsen, Bente Halvorsen, Kari Holte et al. · Nutrition Journal · 2010 · 1K citations · Full text

Agriculture, Nutrition, Nutritional Sciences +16

Content of redox-active compounds (ie, antioxidants) in foods consumed in the United States

Bente Halvorsen, Monica Hauger Carlsen, Katherine M. Phillips et al. · American Journal of Clinical Nutrition · 2006 · 616 citations

Agriculture, Nutrition, Nutritional Sciences +14

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 · 430 citations

Agriculture, Food Science, Nutritional Sciences +14

Free and Esterified Sterol Composition of Edible Oils and Fats

Katherine M. Phillips, David M. Ruggio, Jari Toivo et al. · Journal of Food Composition and Analysis · 2002 · 330 citations

Life Sciences, Biochemistry, Food Science +14

Effects of Reducing Dietary Saturated Fatty Acids on Plasma Lipids and Lipoproteins in Healthy Subjects

Henry N. Ginsberg, Penny M. Kris‐Etherton, Barbara Dennis et al. · Arteriosclerosis Thrombosis and Vascular Biology · 1998 · 296 citations · Full text

Agriculture, Nutrition, Nutritional Sciences +16