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Citation: I. Surjawan et al., Sulfur compounds reduce potato toxins during extrusion cooking, J AGR FOOD, 49(6), 2001, pp. 2835-2838

Authors: Camire, ME Ausman, LM Decker, E Larick, D Nielsen, SS Patrick, R Peterson, D Regenstein, J Schaller, D Solberg, M Whiting, R Zawel, S

Citation: Me. Camire et al., IFT research needs report - Diet and health research needs, FOOD TECHN, 55(5), 2001, pp. 189-191

Authors: Camire, ME

Citation: Me. Camire, Dietary fiber and colorectal cancer, N ENG J MED, 340(24), 1999, pp. 1926-1926

Authors: Camire, ME

Citation: Me. Camire, Chemical and physical modifications of dietary fiber, FOOD SCI, 93, 1999, pp. 373-384