Development of Gluten-Free Sugar Cookies using Kudzu Starch as a Partial Fat Replacement Ingredient
University Honors Symposium
Part of the Food Science Commons
Works in Food Science
2021
Feasibility of Using Kudzu Starch to Maintain and Improve the Texture of Gluten-Free Chocolate Cake
University Honors Symposium
2018
Analysis of Food Service Operation Risk Classification and Associated Food Safety Violation Frequency
Haresh Rochani
2014
Changes in Energy Expenditure with Ingestion of High Protein, High Fat versus High Protein, Low Fat Meals among Underweight, Normal Weight, and Overweight Females.
Amy Jo Riggs
Sustainable Food from the Ground up: Engaging Students in Developing a K-5 School Garden Program
Amy Jo Riggs
2013
2012
The Effect of a Branched Chain Amino Acid Supplement with and without Carbohydrate on Performance in Competitive Cyclists
Amy Jo Riggs
The Effect of a Branched Chain Amino Acid Supplement with and without Carbohydrate on Performance in Competitive Cyclists
Amy Jo Riggs
2011
2010
Addressing the childhood obesity epidemic in Southeastern Georgia through a community coalition-An applied approach
Amy Jo Riggs
2009
Factors Affecting Obesity among High School Students in Rural Georgia: Dietary Practices
Amy Jo Riggs
Changes In Energy Expenditure With Ingestion Of High Protein, High Fat Versus High Protein, Low Fat Meals Among Underweight, Normal Weight, And Overweight Females
Amy Jo Riggs
The Relationship between Interleukin-10 and Malnutrition-Inflammation Complex Syndrome in Hemodialysis Patients
Amy Jo Riggs
Changes In Energy Expenditure With Ingestion Of High Protein, High Fat Versus High Protein, Low Fat Meals Among Underweight, Normal Weight, And Overweight Females
Amy Jo Riggs
Promoting Healthy Lifestyles among Middle and High School Students: A Community Service Project
Amy Jo Riggs
Factors effecting obesity among high school students in rural Georgia: Dietary practices.
Amy Jo Riggs
Addressing the Childhood Obesity Epidemic in Southeastern Georgia through a Community Coalition- an Applied Approach
Amy Jo Riggs
2008
Factors effecting obesity among high school students in rural Georgia: Dietary practices
Amy Jo Riggs
2007
Changes in Energy Expenditure, Body Composition, Blood Lipid Profile, and Inflammatory Markers with Ingestion of a High Protein, Low Fat Diet versus a High Protein, High Fat Diet among Overweight Females.
Amy Jo Riggs
2006
Changes In Energy Expenditure With Ingestion Of High Protein, High Fat Versus High Protein, Low Fat Meals Among Underweight, Normal Weight, And Overweight Females (Presentation)
Amy Jo Riggs
Changes In Energy Expenditure With Ingestion Of High Protein, High Fat Versus High Protein, Low Fat Meals Among Underweight, Normal Weight, And Overweight Females
Amy Jo Riggs
2005
Changes in Energy Expenditure with Ingestion of High Protein, High Fat versus High Protein, Low Fat Meals among Underweight, Normal Weight, and Overweight Females
Amy Jo Riggs
Changes In Energy Expenditure With Ingestion Of High Protein, High Fat Versus High Protein, Low Fat Meals Among Underweight, Normal Weight, And Overweight Females
Amy Jo Riggs
Changes In Energy Expenditure With Ingestion Of High Protein, High Fat Versus High Protein, Low Fat Meals Among Underweight, Normal Weight, And Overweight Females
Amy Jo Riggs