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Chemistry

D-Index
60
Citations
23441
World Ranking
9524
National Ranking
2672

Overview

Gary R. Beecher is affiliated with the United States Department of Agriculture in the United States. Their research primarily spans the fields of Medicine and Biochemistry, Genetics and Molecular Biology, with a focus on various subfields including Public Health, Environmental and Occupational Health, Molecular Biology, Epidemiology, Cardiology and Cardiovascular Medicine, and Pulmonary and Respiratory Medicine.

The main topics covered in their work include:

  • Adipokines, Inflammation, and Metabolic Diseases
  • Cardiovascular Disease and Adiposity
  • Blood properties and coagulation
  • Nutritional Studies and Diet
  • Sodium Intake and Health
  • Consumer Attitudes and Food Labeling
  • Mitochondrial Function and Pathology

Gary R. Beecher has published in several notable journals, including:

  • Journal of Nutrition
  • Journal of Food Composition and Analysis
  • Neuromuscular Disorders

Their recent publications include:

  • The Type and Amount of Dietary Fat Affect Plasma Factor VIIc, Fibrinogen, and PAI-1 in Healthy Individuals and Individuals at High Cardiovascular Disease Risk: 2 Randomized Controlled Trials, 2020, Journal of Nutrition
  • Evolution of food composition knowledge in the United States from its beginning, 2023, Journal of Food Composition and Analysis
  • P360 Primary mitochondrial myopathies diagnosed in adulthood: phenotypic spectrum and long-term outcomes, 2023, Neuromuscular Disorders

Frequent co-authors in their research include Penny M. Kris-Etherton, Paul W. Stewart, Henry N. Ginsberg, Russell P. Tracy, and Michael Lefevre.

Best Publications

  • Lipophilic and hydrophilic antioxidant capacities of common foods in the United States

    Xianli Wu;Gary R. Beecher;Joanne M. Holden;David B. Haytowitz

  • Concentrations of Anthocyanins in Common Foods in the United States and Estimation of Normal Consumption

    Xianli Wu;Gary R Beecher;Joanne M Holden;David B Haytowitz

  • Development of a database for total antioxidant capacity in foods: a preliminary study

    Xianli Wu;Liwei Gu;Joanne Holden;David B. Haytowitz

  • Concentrations of Proanthocyanidins in Common Foods and Estimations of Normal Consumption

    Liwei Gu;Mark A. Kelm;John F. Hammerstone;Gary Beecher

  • Carotenoid content of fruits and vegetables: An evaluation of analytic data

    Ann Reed Mangels;Joanne M Holden;Gary R Beecher;Michele R Forman

  • Overview of Dietary Flavonoids: Nomenclature, Occurrence and Intake

    Gary R. Beecher

  • Measurement of food flavonoids by high-performance liquid chromatography: A review.

    Howard M. Merken;Gary R. Beecher

  • Screening of foods containing proanthocyanidins and their structural characterization using LC-MS/MS and thiolytic degradation.

    Liwei Gu;Mark A Kelm;John F Hammerstone;Gary Beecher

  • Flavonoid content of U.S. fruits, vegetables, and nuts.

    James M Harnly;Robert F Doherty;Gary R Beecher;Joanne M Holden

  • Flavonoids and Heart Health: Proceedings of the ILSI North America Flavonoids Workshop, May 31–June 1, 2005, Washington, DC

    John W. Erdman;Douglas Balentine;Lenore Arab;Gary Beecher

  • Fractionation of polymeric procyanidins from lowbush blueberry and quantification of procyanidins in selected foods with an optimized normal-phase HPLC-MS fluorescent detection method.

    Liwei Gu;Mark Kelm;John F Hammerstone;Gary Beecher

  • Separation, identification, and quantification of the major carotenoid and chlorophyll constituents in extracts of several green vegetables by liquid chromatography

    Frederick Khachik;Gary R. Beecher;Noel F. Whittaker

  • Lutein, lycopene, and their oxidative metabolites in chemoprevention of cancer

    Khachik F;Beecher Gr;Smith Jc

  • Isoflavones in retail and institutional soy foods.

    Patricia A. Murphy;Tongtong Song;Gwen Buseman;Kobita Barua

  • Effect of food preparation on qualitative and quantitative distribution of major carotenoid constituents of tomatoes and several green vegetables

    Frederick. Khachik;Mudlagiri B. Goli;Gary R. Beecher;Joanne. Holden

  • Carotenoid content of thermally processed tomato-based food products

    Linda H. Tonucci;Joanne M. Holden;Gary R. Beecher;Frederick Khachik

  • Nutrient content of tomatoes and tomato products.

    Gary R. Beecher

  • Plasma carotenoid response to chronic intake of selected foods and beta-carotene supplements in men.

    M S Micozzi;E D Brown;B K Edwards;J G Bieri

  • BIOACTIVE COMPOUNDS IN NUTRITION AND HEALTH-RESEARCH METHODOLOGIES FOR ESTABLISHING BIOLOGICAL FUNCTION: The Antioxidant and Anti-inflammatory Effects of Flavonoids on Atherosclerosis

    P. M. Kris-Etherton;M. Lefevre;G. R. Beecher;M. D. Gross

  • Separation and identification of carotenoids and their oxidation products in the extracts of human plasma.

    Frederick Khachik;Gary R. Beecher;Mudlagiri B. Goli;William R. Lusby

Frequent Co-Authors

Barry I. Graubard
Barry I. Graubard National Institutes of Health
Ronald L. Prior
Ronald L. Prior United States Department of Agriculture
Johanna T. Dwyer
Johanna T. Dwyer Tufts University
James M. Harnly
James M. Harnly United States Department of Agriculture
Liwei Gu
Liwei Gu University of Florida
Beverly A. Clevidence
Beverly A. Clevidence United States Department of Agriculture
Xianli Wu
Xianli Wu Agricultural Research Service
Penny M. Kris-Etherton
Penny M. Kris-Etherton Pennsylvania State University
Carl L. Keen
Carl L. Keen University of California, Davis
Loic Le Marchand
Loic Le Marchand University of Hawaii at Manoa

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