University of Wisconsin - Green Bay


Research Council

Research
Success

Le Zhu

Le Zhu

Fall 2014

"Poster Presentation at the Food and Nutrition Conference & Expo"

Grant in Aid of Research


Spring 2013

"Iron Fortification in Baked Products"

Grant in Aid of Research

Final Report: "The $800.00 research fund received was spent on material acquisition. Specifically, Ran Zhao, an undergraduate student in Human Biology conducted a literature review (NUT SCI 495) in the spring of 2013 looking at the role of antioxidants in lipid oxidation and weight management, and she continues this research this spring by designing her own study to focus on the effect of antioxidants on oxidation and storage conditions in baked products. The $800 fund was spent to meet her needs in conducting her research design, including the purchase of two frozen yogurt machines, green tea powder (food-grade), reagents for analyzing fat content in food as well as antioxidant capacity assays. Thank you again for funding this great research opportunity."


Fall 2010

"Literature review and material acquisition for polyphenol analyses"

Grant in Aid of Research


Fall 2009

"Effect of Baking on Iron Bioavailability in Fortified Flour"

Grant in Aid of Research


Spring 2008

"Quantitative determination of phenolic compounds in tea: A feasibility assessment on three methods"

Grant in Aid of Research