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The George Mateljan Foundation is a not-for-profit foundation with no commercial interests or
advertising. Our mission is to help you eat and cook the healthiest way for optimal health.
Each and every month at WHFoods, we rely on hundreds of research studies to keep you up-to-date on scientific information about food, nutrition, and health. (For more information about the role of science in our website content, please see Our Approach to Science Research). Among the featured sections of our website are 100 food profiles and 31 nutrient profiles. In terms of scientific review, we make these profiles one of our website priorities. In each of these profiles, you will find a dedicated References section that contains an alphabetized list of key scientific references involving that particular food or nutrient. In order to make all of these key food and nutrient research references available to you in a single place, we created this WHFoods Reference Library. You can use the radio buttons below to start with either Foods or Nutrients. Then simply choose the specific food or nutrient of interest, and click on it to obtain an alphabetized list of key research references.

Foods & Spices




Nuts & Seeds

Beans & Legumes

Poultry & Meats

Eggs & Dairy


Herbs & Spices

Corn references

  • Bodi Z. Ferric ion reducing antioxidant capacity of yellow maize genotypes (Zea mays L. convarietas dentiformis). Növénytermelés (Crop Production), Tom. 2008; 57. No. 3:236-241. 2008.
  • Cortes, GA, Salinas MY, San Martín-Martinez E, et al. Stability of anthocyanins of blue maize (Zea mays L.) after nixtamalization of separated pericarp-germ tip cap and endosperm fractions. Journal of Cereal Science. 2006;43:57-62. 2006.
  • Dall'Asta C, Falavigna C, Galaverna G, et al. In vitro digestion assay for determination of hidden fumonisins in maize. J Agric Food Chem. 2010 Nov 24;58(22):12042-7. 2010.
  • Ejigui J, Savoie L, Marin J et al. Improvement of the nutritional quality of a traditional complementary porridge made of fermented yellow maize (Zea mays): effect of maize-legume combinations and traditional processing methods. Food Nutr Bull. 2007 Mar;28(1):23-34. 2007.
  • Gellar L, Royner AJ and Nansel TR. Whole Grain and Legume Acceptability Among Youths With Type 1 Diabetes. Diabetes Educ. 2009 May—Jun; 35(3): 422-427. 2009.
  • Grandjean AC, Fulgoni VL 3rd, Reimers KJ, et al. Popcorn consumption and dietary and physiological parameters of US children and adults: analysis of the National Health and Nutrition Examination Survey (NHANES) 1999-2002 dietary survey data. J Am Diet Assoc. 2008 May;108(5):853-6. 2008.
  • Hoorelbeke B, Van Damme EJ, Rouge P et al. Differences in the mannose oligomer specificities of the closely related lectins from Galanthus nivalis and Zea mays strongly determine their eventual anti-HIV activity. Retrovirology. 2011 Feb 11;8(1):10. 2011.
  • Jonnalagadda SS, Harnack Liu LH, et al. Putting the Whole Grain Puzzle Together: Health Benefits Associated with Whole Grains-Summary of American Society for Nutrition 2010 Satellite Symposium. The Journal of Nutrition. Bethesda: May 2011. Vol. 141, Iss. 5; p. 1011S-1022S. 2011.
  • Kean EG, Hamaker BR and Ferruzzi MG. Carotenoid bioaccessibility from whole grain and degermed maize meal products. J Agric Food Chem. 2008 Nov 12;56(21):9918-26. 2008.
  • Kwon YI, Apostolidis E, Kim YC et al. Health benefits of traditional corn, beans, and pumpkin: in vitro studies for hyperglycemia and hypertension management. J Med Food. 2007 Jun;10(2):266-75. 2007.
  • Li J, Walker CE, and Faubion JM. Acidulant and oven type affect total anthocyanin content of blue corn cookies. J Sci Food Agric. 2011 Jan 15;91(1):38-43. 2011.
  • Li W, Wei CV, White PJ, et al. High-amylose corn exhibits better antioxidant activity than typical and waxy genotypes. J Agric Food Chem. 2007 Jan 24;55(2):291-8. 2007.
  • Marshall L and Caswell P. Biofuels and Land-Use Change: Estimation Challenges. Amber Waves. Washington: Jun 2011. Vol. 9, Iss. 2; p. 7. 2011.
  • Mawussi G, Sanda K, Merlina G et al. Assessment of average exposure to organochlorine pesticides in southern Togo from water, maize (Zea mays) and cowpea (Vigna unguiculata). Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2009 Mar;26(3):348-54. 2009.
  • McKeown NM, Yoshida M, Shea MK et al. Whole-Grain Intake and Cereal Fiber Are Associated with Lower Abdominal Adiposity in Older Adults. J Nutr. 2009 October; 139(10): 1950-1955. doi: 10.3945/jn.108.103762. 2009.
  • Miao MS, Zhang GL, Miao YY et al. [Influence of Zea mays L. saponin (ZMLS) on ultrastructure of kidney and pancreas in diabetes rats induced by streptozocin]. Zhongguo Zhong Yao Za Zhi. 2008 May;33(10):1179-83. Chinese. 2008.
  • Piperno DR, Ranere AJ, Holst I et al. Starch grain and phytolith evidence for early ninth millennium B.P. maize from the Central Balsas River Valley, Mexico. Proc Natl Acad Sci U S A. 2009 Mar 31;106(13):5019-24. 2009.
  • Ranilla LG, Apostolidis E, Genovese MI, et al. Evaluation of indigenous grains from the Peruvian Andean region for antidiabetes and antihypertension potential using in vitro methods. J Med Food. 2009 Aug;12(4):704-13. 2009.
  • Stewart ML, Nikhanj SD, Timm DA et al. Evaluation of the effect of four fibers on laxation, gastrointestinal tolerance and serum markers in healthy humans. Ann Nutr Metab. 2010;56(2):91-8. 2010.
  • Thakkar SK and Failla ML. Bioaccessibility of pro-vitamin A carotenoids is minimally affected by non pro-vitamin a xanthophylls in maize (Zea mays sp.). J Agric Food Chem. 2008 Dec 10;56(23):11441-6. 2008.
  • United States Department of Agriculture. World Agricultural Supply and Demand Estimates. Office of the Chief Economist, Economic Research Service. WASDE 2001;495. 2011.
  • Valencia Zavala MP, Vega Robledo GB, Sanchez, et al. Maize (Zea mays): allergen or toleragen? Participation of the cereal in allergic disease and positivity incidence in cutaneous tests. Rev Alerg Mex. 2006 Nov-Dec;53(6):207-11. 2006.

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