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John Parry, PhD
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John Parry, Ph.D.
Assistant Professor - Research
Phone: (804) 524-5957
Fax: (804) 524-5186
Email: jparry@vsu.edu
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Education
- Ph.D. (2006) – University of Maryland, College Park (Food Science)
- M.S. (2001) – California State University, Chico (Nutritional Sciences)
- B.A. (1991) – San Diego State University, (Economics)
Research Interests
- Food chemistry and nutrition
- Value-adding compositions and properties of agricultural products
- Relationships between food and obesity
- Relationships between food and cancer
Professional Society Memberships
- Institute of Food Technologists
- American Oil Chemists’ Society
- American Chemical Society
Selected Publications
- Parry, J., L. Su, J. Moore, Z. Cheng, M. Luther, J. Rao, J-Y. Wang, and L. Yu. 2006. Chemical compositions, antioxidant activities, and antiproliferative activities of selected fruit seed flours. J. Agric. Food Chem. 54:3773-3778.
- Parry, J., Z. Hao, M. Luther, L. Su, K. Zhou, and L. Yu. 2006. Characterization of cold-pressed onion, parsley, cardamom, mullein, roasted pumpkin, and milk thistle seed oils. J. Am. Oil Chem. Soc. 83:847-854.
- Parry, J., L. Su, M. Luther, K. Zhou, M. P. Yurawecz, P. Whittaker, and L. Yu, L. 2005. Fatty acid composition and antioxidant properties of cold-pressed marionberry, boysenberry, red raspberry, and blueberry seed oils. J. Agric. Food Chem. 53:566-573.
- Parry, J., K. Zhou, and L. Yu. 2005. Radical scavenging properties of cold-pressed edible seed oils. ACS Symposium Series 909:107-117.
- Parry, J., and L. Yu. 2004. Fatty acid content and antioxidant properties of cold-pressed black raspberry seed oil and meal. J. Food Sci. 69:188-192.
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