L
Lloyd T. Walker
Researcher at Texas A&M University
Publications - 78
Citations - 1365
Lloyd T. Walker is an academic researcher from Texas A&M University. The author has contributed to research in topics: Azoxymethane & Aberrant crypt foci. The author has an hindex of 17, co-authored 77 publications receiving 1199 citations. Previous affiliations of Lloyd T. Walker include University of Alabama in Huntsville & Alabama Agricultural and Mechanical University.
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Journal ArticleDOI
Effect of processing on antioxidant contents in selected dry beans (Phaseolus spp. L.)
TL;DR: In this paper, the effects of two processing methods (soaking and toasting) on total phenolics, flavonoids, proanthocyanidin and antioxidant potential by 2,2-diphenyl-1-picrylhydrazyl (DPPH) activity and ferric reducing antioxidant potential (FRAP) in selected dry beans (red kidney beans (K), black-eyed peas (B), pinto beans (P) and soy beans (S)).
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Selected fruits reduce azoxymethane (AOM)-induced aberrant crypt foci (ACF) in Fisher 344 male rats
J. Boateng,Martha Verghese,L. Shackelford,Lloyd T. Walker,J. Khatiwada,S. Ogutu,D.S. Williams,Jeffrey A. Jones,M. Guyton,David Asiamah,F. Henderson,L. Grant,M. DeBruce,Aaron Johnson,S. Washington,C.B. Chawan +15 more
TL;DR: The findings suggest that among the fruits and fruit juices, BLU and POJ contributed to significant (P<0.05) reductions in the formation of AOM-induced ACF.
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Walk-through weighing of pigs using machine vision and an artificial neural network
TL;DR: The artificial neural network technique was used in this study to correlate a multitude of physical features extracted from the walk-through images to pig liveweight in an attempt to improve the accuracy of liveweight approximation.
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Flax seed oil and flax seed meal reduce the formation of aberrant crypt foci (ACF) in azoxymethane-induced colon cancer in Fisher 344 male rats
TL;DR: Results of this study showed that FSO and FSM reduced the incidence of AOM-induced ACF formation and may therefore be effective chemopreventive agents.
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Changes in the Phytochemical Composition and Profile of Raw, Boiled, and Roasted Peanuts
TL;DR: Boiling had a significant effect on the phytochemical composition of peanuts compared to oil- and dry-roasting, and boiled peanuts had the highest total flavonoid and polyphenol content.