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L. Paige Ferguson
University of Montana
FermentationFood chemistryMetabolomicsBrewingFood processing
3Publications
1H-index
8Citations
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Publications 3
Newest
#1Julia M. Gauglitz (UM: University of Montana)H-Index: 8
#2Christine M. Aceves (UM: University of Montana)H-Index: 1
Last. Pieter C. Dorrestein (UM: University of Montana)H-Index: 65
view all 47 authors...
Abstract In our daily lives, we consume foods that have been transported, stored, prepared, cooked, or otherwise processed by ourselves or others. Food storage and preparation have drastic effects on the chemical composition of foods. Untargeted mass spectrometry analysis of food samples has the potential to increase our chemical understanding of these processes by detecting a broad spectrum of chemicals. We performed a time-based analysis of the chemical changes in foods during common preparati...
4 CitationsSource
#1Nikki K. Lytle (UCSD: University of California, San Diego)H-Index: 9
#2L. Paige Ferguson (UCSD: University of California, San Diego)H-Index: 1
Last. Tannishtha ReyaH-Index: 32
view all 33 authors...
Summary Drug resistance and relapse remain key challenges in pancreatic cancer. Here, we have used RNA sequencing (RNA-seq), chromatin immunoprecipitation (ChIP)-seq, and genome-wide CRISPR analysis to map the molecular dependencies of pancreatic cancer stem cells, highly therapy-resistant cells that preferentially drive tumorigenesis and progression. This integrated genomic approach revealed an unexpected utilization of immuno-regulatory signals by pancreatic cancer epithelial cells. In particu...
7 CitationsSource
#1Julia M. Gauglitz (UCSD: University of California, San Diego)H-Index: 8
#2Christine M. Aceves (UCSD: University of California, San Diego)H-Index: 1
Last. Pieter C. Dorrestein (UCSD: University of California, San Diego)H-Index: 65
view all 47 authors...
A major aspect of our daily lives is the need to acquire, store and prepare our food. Storage and preparation can have drastic effects on the compositional chemistry of our foods, but we have a limited understanding of the temporal nature of processes such as storage, spoilage, fermentation and brewing on the chemistry of the foods we eat. Here, we performed a temporal analysis of the chemical changes in foods during common household preparations using untargeted mass spectrometry and novel data...
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