Fereidoon Shahidi

Fereidoon Shahidi's AcademicInfluence.com Rankings

Fereidoon Shahidi

Chemistry

#436

World Rank

#813

Historical Rank

Organic Chemistry

#43

World Rank

#61

Historical Rank

chemistry Degrees

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Chemistry

Fereidoon Shahidi's Degrees

PhD Chemistry University of Manchester
Bachelors Chemistry University of Tehran

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Fereidoon Shahidi's Published Works

Number of citations in a given year to any of this author's works

Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author

Published Works

Bailey's Industrial oil and fat products (2005) (1980)
Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review (2015) (1738)
Phenolic antioxidants. (1992) (1702)
Food applications of chitin and chitosans (1999) (1683)
Extraction and analysis of phenolics in food. (2004) (1555)
Phenolics in cereals, fruits and vegetables: occurrence, extraction and analysis. (2006) (1299)
Phenolics in food and nutraceuticals (1995) (1211)
Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type (2007) (864)
Optimization of extraction of phenolic compounds from wheat using response surface methodology (2005) (733)
Lipid oxidation and improving the oxidative stability. (2010) (669)
Measurement of antioxidant activity (2015) (654)
Production and characteristics of protein hydrolysates from capelin (Mallotus villosus) (1995) (653)
Antioxidants in food and food antioxidants. (2000) (588)
Omega-3 Polyunsaturated Fatty Acids and Their Health Benefits. (2018) (551)
Natural antioxidants : chemistry, health effects, and applications (1997) (540)
Antioxidant activity of commercial soft and hard wheat (Triticum aestivum L.) as affected by gastric pH conditions. (2005) (532)
Encapsulation of food ingredients. (1993) (522)
Chitosan as an edible invisible film for quality preservation of herring and atlantic cod. (2002) (520)
Comparison of antioxidant activity, anthocyanins, carotenoids, and phenolics of three native fresh and sun-dried date (Phoenix dactylifera L.) varieties grown in Oman. (2005) (509)
Differentiation of cultured and wild sea bass (Dicentrarchus labrax): total lipid content, fatty acid and trace mineral composition (2002) (478)
Isolation and characterization of antioxidative peptides from gelatin hydrolysate of Alaska pollack skin. (2001) (474)
Isolation and characterization of nutrients and value-added products from snow crab (Chinoecetes opilio) and shrimp (Pandalus borealis) processing discards (1991) (464)
Comparison of volatiles, phenolics, sugars, antioxidant vitamins, and sensory quality of different colored carrot varieties. (2001) (437)
Content of insoluble bound phenolics in millets and their contribution to antioxidant capacity. (2010) (420)
Nutraceuticals and functional foods: Whole versus processed foods (2009) (390)
Antioxidant activity of minor components of tree nut oils. (2008) (378)
Compositions, functional properties and antioxidative activity of protein hydrolysates prepared from round scad (Decapterus maruadsi) (2007) (367)
Carotenoid pigments in seafoods and aquaculture. (1998) (363)
Importance of insoluble-bound phenolics to antioxidant properties of wheat. (2006) (361)
Novel antioxidants in food quality preservation and health promotion. (2010) (361)
Nanotechnology in nutraceuticals and functional foods (2006) (344)
Antioxidant activity, total phenolics and flavonoids contents: Should we ban in vitro screening methods? (2018) (330)
Meat flavor volatiles: a review of the composition, techniques of analysis, and sensory evaluation. (1986) (322)
Antioxidant and pro-oxidant activity of green tea extracts in marine oils (1998) (320)
Chitin, chitosan, and co-products: chemistry, production, applications, and health effects. (2005) (319)
Antioxidant phytochemicals in hazelnut kernel (Corylus avellana L.) and hazelnut byproducts. (2007) (316)
Antioxidant activity and water-holding capacity of canola protein hydrolysates. (2008) (311)
Measuring antioxidant effectiveness in food. (2005) (297)
Determination of antioxidant activity in free and hydrolyzed fractions of millet grains and characterization of their phenolic profiles by HPLC-DAD-ESI-MSn (2011) (283)
Insoluble-Bound Phenolics in Food (2016) (281)
Functionalities and antioxidant properties of protein hydrolysates from the muscle of ornate threadfin bream treated with pepsin from skipjack tuna (2011) (280)
Omega-3 fatty acid concentrates: nutritional aspects and production technologies (1998) (278)
Enzymes from fish and aquatic invertebrates and their application in the food industry (2001) (275)
Compositional and sensory characteristics of three native sun-dried date (Phoenix dactylifera L.) varieties grown in Oman. (2005) (274)
Current research developments on polyphenolics of rapeseed/canola : a review (1998) (271)
Evening primrose meal: a source of natural antioxidants and scavenger of hydrogen peroxide and oxygen-derived free radicals. (1999) (271)
Antioxidant activity of white and black sesame seeds and their hull fractions (2006) (270)
Antioxidant polyphenols in almond and its coproducts. (2006) (269)
Revisiting the polar paradox theory: a critical overview. (2011) (268)
Functional properties of protein isolates from beach pea (Lathyrus maritimus L.) (2001) (257)
Antioxidant and free radical-scavenging properties of ethanolic extracts of defatted borage (Borago officinalis L.) seeds (1999) (250)
Lipid Oxidation: Measurement Methods (2005) (248)
Tocopherols and Tocotrienols in Common and Emerging Dietary Sources: Occurrence, Applications, and Health Benefits (2016) (247)
Composition, molecular structure, and physicochemical properties of starches from four field pea (Pisum sativum L.) cultivars (2001) (246)
Angiotensin I converting enzyme inhibitory peptides purified from bovine skin gelatin hydrolysate. (2001) (240)
Seafoods: Chemistry, Processing Technology and Quality (1995) (237)
Scavenging of reactive-oxygen species and DPPH free radicals by extracts of borage and evening primrose meals (2000) (235)
Bioactivities of Phenolics by Focusing on Suppression of Chronic Diseases: A Review (2018) (234)
PREPARATION OF CHITIN AND CHITOSAN OLIGOMERS AND THEIR APPLICATIONS IN PHYSIOLOGICAL FUNCTIONAL FOODS (2000) (233)
Millet grain phenolics and their role in disease risk reduction and health promotion: A review (2013) (229)
Bioaccessibility and antioxidant potential of millet grain phenolics as affected by simulated in vitro digestion and microbial fermentation (2012) (228)
Partial molar volumes of organic compounds in water. III. Carbohydrates (1976) (227)
Methods for measuring oxidative rancidity in fats and oils. (2002) (222)
Turkish Tombul hazelnut (Corylus avellana L.). 1. Compositional characteristics. (2003) (222)
Antioxidant properties of commercial soft and hard winter wheats (Triticum aestivum L.) and their milling fractions (2006) (220)
Chemistry and health effects of polymethoxyflavones and hydroxylated polymethoxyflavones (2009) (219)
Antioxidant activity of fresh and processed Jalapeño and Serrano peppers. (2011) (217)
The effect of methanol-ammonia-water treatment on the content of phenolic acids of canola. (1989) (216)
Hydroxycinnamates and their in vitro and in vivo antioxidant activities (2010) (214)
Effect of chill storage and modified atmosphere packaging (MAP) on antioxidant activity, anthocyanins, carotenoids, phenolics and sensory quality of ready-to-eat shredded orange and purple carrots (2005) (213)
HEXANAL AS AN INDICATOR OF MEAT FLAVOR DETERIORATION (1994) (209)
ANTIOXIDATIVE ACTIVITY OF PROTEIN HYDROLYSATE FROM ROUND SCAD MUSCLE USING ALCALASE AND FLAVOURZYME (2007) (206)
Antioxidant activity of peptide fractions of capelin protein hydrolysates (1997) (203)
Functional Foods: Their Role in Health Promotion and Disease Prevention (2006) (201)
Antioxidative activity of chitosans of different viscosity in cooked comminuted flesh of herring (Clupea harengus) (2002) (199)
Antioxidant activity of various fractions of non-tannin phenolics of canola hulls. (2000) (190)
Components and nutritional quality of shrimp processing by-products (2003) (189)
Phenolic compounds and antioxidant activity of Brazil nut (Bertholletia excelsa) (2010) (188)
Concentration of omega 3-polyunsaturated fatty acids of seal blubber oil by urea complexation: optimization of reaction conditions (1999) (188)
Lipophilized epigallocatechin gallate (EGCG) derivatives as novel antioxidants. (2011) (188)
Antioxidant and free radical scavenging activities of whole wheat and milling fractions (2007) (187)
Review of dried fruits: Phytochemicals, antioxidant efficacies, and health benefits (2016) (186)
Effect of roasting on phenolic content and antioxidant activities of whole cashew nuts, kernels, and testa. (2011) (185)
Effect of processing on oxidative stability and lipid classes of sesame oil (2000) (182)
Compositional characteristics and antioxidant properties of fresh and processed sea cucumber (Cucumaria frondosa). (2007) (182)
Isolation and Characterisation of collagen from the skin of brownbanded bamboo shark (Chiloscyllium punctatum) (2010) (178)
Canola and Rapeseed: Production, Chemistry, Nutrition and Processing Technology (2012) (177)
Antioxidant and antiradical activities in extracts of hazelnut kernel (Corylus avellana L.) and hazelnut green leafy cover. (2006) (176)
Anti-inflammatory activity of lipophilic epigallocatechin gallate (EGCG) derivatives in LPS-stimulated murine macrophages. (2012) (176)
Phenolic content and antioxidant activities of selected potato varieties and their processing by-products (2013) (176)
Isolation and Identification of an Antioxidative Component in Canola Meal (1994) (175)
Use of chitosan for the removal of metal ion contaminants and proteins from water (2007) (174)
Phenolic Compounds of Pomegranate Byproducts (Outer Skin, Mesocarp, Divider Membrane) and Their Antioxidant Activities. (2016) (172)
Antioxidative and antiproliferative properties of selected barley (Hordeum vulgarae L.) cultivars and their potential for inhibition of low-density lipoprotein (LDL) cholesterol oxidation. (2007) (171)
Flavor of meat, meat products, and seafoods (1998) (171)
Emerging Role of Phenolic Compounds as Natural Food Additives in Fish and Fish Products (2013) (169)
An overview of the phenolics of canola and rapeseed: Chemical, sensory and nutritional significance (1992) (169)
Flavor chemistry : trends and developments (1989) (167)
Antioxidant properties of pearled barley fractions. (2006) (167)
Maximising the value of marine by-products (2006) (166)
POLYPHENOLICS EXTRACTS FROM LEGUME SEEDS: CORRELATIONS BETWEEN TOTAL ANTIOXIDANT ACTIVITY, TOTAL PHENOLICS CONTENT, TANNINS CONTENT AND ASTRINGENCY (2004) (165)
Extraction of condensed tannins from beach pea (Lathyrus maritimus L.) as affected by different solvents (2001) (165)
Effect of processing on the antioxidant activity of millet grains (2012) (160)
Value-added products from underutilized fish species. (1995) (158)
Comparative study on characteristics of gelatin from the skins of brownbanded bamboo shark and blacktip shark as affected by extraction conditions (2010) (158)
Inhibitory activities of soluble and bound millet seed phenolics on free radicals and reactive oxygen species. (2011) (156)
Antiproliferative potential and DNA scission inhibitory activity of phenolics from whole millet grains (2011) (154)
Oxidative stability of tree nut oils. (2008) (153)
LIPID CLASS COMPOSITIONS, TOCOPHEROLS AND STEROLS OF TREE NUT OILS EXTRACTED WITH DIFFERENT SOLVENTS (2008) (153)
Antioxidant potential of barley as affected by alkaline hydrolysis and release of insoluble-bound phenolics (2009) (152)
Antioxidant Activity of Green Tea and Its Catechins in a Fish Meat Model System (1997) (151)
Omega-3 (n-3) fatty acids in health and disease: Part 1--cardiovascular disease and cancer. (2004) (148)
Tree Nuts : Composition, Phytochemicals, and Health Effects (2008) (144)
Antioxidative phenolic constituents of skins of onion varieties and their activities (2013) (142)
Isolation and characterization of collagen from the cartilages of brownbanded bamboo shark (Chiloscyllium punctatum) and blacktip shark (Carcharhinus limbatus). (2010) (138)
ANTIOXIDANT ACTIVITY OF ALMOND SEED EXTRACT AND ITS FRACTIONS (2005) (137)
Bioactivities and antiradical properties of millet grains and hulls. (2011) (137)
Structure and composition of fish muscle (1996) (136)
Tea and Tea Products : Chemistry and Health-Promoting Properties (2008) (135)
Antioxidant and angiotensin I converting enzyme (ACE) inhibitory activities of date seed protein hydrolysates prepared using Alcalase, Flavourzyme and Thermolysin. (2015) (135)
Compositional characteristics of green crab (Carcinus maenas) (2004) (134)
Superfruits: Phytochemicals, antioxidant efficacies, and health effects – A comprehensive review (2019) (134)
Comparison of natural and roasted Turkish tombul hazelnut (Corylus avellana L.) volatiles and flavor by DHA/GC/MS and descriptive sensory analysis. (2003) (133)
Antioxidant activity of hazelnut skin phenolics. (2009) (132)
Antioxidant and antiviral activities of lipophilic epigallocatechin gallate (EGCG) derivatives (2011) (132)
Canola and Rapeseed (1990) (132)
Antiradical activity of extracts of almond and its by-products (2002) (130)
Phenolic compounds and antioxidant activity of kernels and shells of Mexican pecan (Carya illinoinensis). (2011) (130)
Canola extract as an alternative natural antioxidant for canola oil (1994) (128)
Turkish Tombul hazelnut (Corylus avellana L.). 2. Lipid characteristics and oxidative stability. (2003) (124)
Antioxidants and bioactivities of free, esterified and insoluble-bound phenolics from berry seed meals. (2016) (123)
Lipase-catalyzed incorporation of docosahexaenoic acid (DHA) into borage oil: optimization using response surface methodology (2002) (123)
Methods of Analysis and Quantification of Phenolic Compounds (2003) (122)
Gelatin hydrolysate from blacktip shark skin prepared using papaya latex enzyme: Antioxidant activity and its potential in model systems. (2012) (122)
Comparison of volatiles of cultured and wild sea bream (Sparus aurata) during storage in ice by dynamic headspace analysis/gas chromatography-mass spectrometry. (2005) (122)
Nuts and their co-products: The impact of processing (roasting) on phenolics, bioavailability, and health benefits – A comprehensive review (2016) (121)
Phytochemicals of foods, beverages and fruit vinegars: chemistry and health effects. (2008) (121)
Antioxidants: Science, Technology, and Applications (2005) (121)
Inhibition of oxidation of omega-3 polyunsaturated fatty acids and fish oil by quercetin glycosides (2009) (120)
Seafood processing by-products (1994) (120)
Optimization of Hexametaphosphate‐Assisted Extraction of Flaxseed Proteins Using Response Surface Methodology (1996) (119)
Phenolics of selected lentil cultivars: Antioxidant activities and inhibition of low-density lipoprotein and DNA damage (2015) (117)
Nutraceutical Proteins and Peptides in Health and Disease (2005) (117)
Lipophilised epigallocatechin gallate (EGCG) derivatives and their antioxidant potential in food and biological systems (2012) (117)
ACE inhibitory peptides. (2006) (116)
Enzyme-assisted extraction of phenolics from winemaking by-products: Antioxidant potential and inhibition of alpha-glucosidase and lipase activities. (2016) (116)
Endogenous antioxidants and stability of sesame oil as affected by processing and storage (1997) (115)
Phenolic acids and flavonoids of peanut by-products: Antioxidant capacity and antimicrobial effects. (2017) (115)
Herbal beverages: Bioactive compounds and their role in disease risk reduction - A review (2018) (114)
Protein precipitating capacity of crude canola tannins: effect of pH, tannin, and protein concentrations (1996) (114)
Optimization of the extraction of antioxidative constituents of six barley cultivars and their antioxidant properties. (2006) (112)
Handbook of seafood quality, safety and health applications. (2010) (112)
Amino acid composition and antioxidative peptides from protein hydrolysates of yellow stripe Trevally (Selaroides leptolepis). (2009) (111)
Antioxidant activity of cherry laurel fruit (Laurocerasus officinalis Roem.) and its concentrated juice (2006) (111)
Comparative study on antioxidative activity of yellow stripe trevally protein hydrolysate produced from Alcalase and Flavourzyme (2008) (111)
Chemical composition of beach pea (Lathyrus maritimus L.) plant parts (1999) (110)
Lipase-assisted concentration of n-3 polyunsaturated fatty acids in acylglycerols from marine oils (1998) (109)
Nutraceutical and Specialty Lipids and their Co-Products (2006) (106)
Low molecular weight phenolics of grape juice and winemaking byproducts: antioxidant activities and inhibition of oxidation of human low-density lipoprotein cholesterol and DNA strand breakage. (2014) (106)
Partial molar volumes of organic compounds in water. Part 1.—Ethers, ketones, esters and alcohols (1977) (106)
Phenolic Acids and Tannins in Rapeseed and Canola (1990) (105)
The Hexanal Content as an Indicator of Oxidative Stability and Flavour Acceptability in Cooked Ground Pork (1987) (105)
Gamma-irradiation induced changes in microbiological status, phenolic profile and antioxidant activity of peanut skin (2015) (101)
The antioxidant potential of milling fractions from breadwheat and durum (2007) (101)
ANTIOXIDANT ACTIVITIES OF ENZYMATIC EXTRACTS FROM AN EDIBLE SEAWEED SARGASSUM HORNERI USING ESR SPECTROMETRY (2004) (100)
POTENTIAL ANTIOXIDANT ACTIVITY OF MARINE RED ALGA GRATELOUPIA FILICINA EXTRACTS (2003) (99)
Quality attributes of muscle foods (1999) (99)
Effects of hazelnut-enriched diet on plasma cholesterol and lipoprotein profiles in hypercholesterolemic adult men (2007) (98)
Antioxidant factors in plant foods and selected oilseeds. (2000) (98)
Antioxidant Properties of Food Phenolics (2003) (97)
Marine Nutraceuticals And Functional Foods (2018) (97)
Antioxidant Potential of Pea Beans (Phaseolus vulgaris L.) (2005) (97)
Nutrient distribution and phenolic antioxidants in air-classified fractions of beach pea (Lathyrus maritimus L.). (2001) (97)
Bioaccessibility and bioavailability of phenolic compounds (2018) (97)
Oxidative stability of flax and hemp oils (2006) (96)
Comparison of standard and NMR methodologies for assessment of oxidative stability of canola and soybean oils (1995) (96)
Natural antioxidants from low-pungency mustard flour (1994) (94)
Antioxidant activity of resveratrol ester derivatives in food and biological model systems. (2018) (94)
Novel functional food ingredients from marine sources (2015) (92)
A rapid chromatographic method for separation of individual catechins from green tea (1996) (92)
Antioxidant ability of fractionated apple peel phenolics to inhibit fish oil oxidation. (2013) (91)
Effects of processing on oxidative stability of sesame oil extracted from intact and dehulled seeds (1997) (91)
EVALUATION OF MALONALDEHYDE AS A MARKER OF OXIDATIVE RANCIDITY IN MEAT PRODUCTS (1991) (89)
Functional lipid characteristics of Turkish Tombul hazelnut (Corylus avellana L.). (2006) (89)
Antioxidant activity of almonds and their by-products in food model systems (2006) (89)
Antinutrients and phytochemicals in food (1997) (89)
Antioxidant properties of wheat as affected by pearling. (2006) (89)
Control of Lipid Oxidation in Cooked Ground Pork with Antioxidants and Dinitrosyl Ferrohemochrome (1987) (88)
Metabolic and colonic microbiota transformation may enhance the bioactivities of dietary polyphenols (2014) (87)
Lipid characteristics and essential minerals of native Turkish hazelnut varieties (Corylus avellana L.) (2009) (87)
Phenolic and polyphenolic profiles of chia seeds and their in vitro biological activities (2017) (86)
Bioactive peptides from shrimp shell processing discards: Antioxidant and biological activities (2017) (86)
Extraction and Measurement of Total Lipids (2003) (85)
Enzymatic incorporation of docosahexaenoic acid into borage oil (1999) (85)
Antioxidant, anti-inflammatory and DNA scission inhibitory activities of phenolic compounds in selected onion and potato varieties (2013) (85)
Concentration of ω-3 polyunsaturated fatty acids of marine oils using Candida cylindracea lipase: Optimization of reaction conditions (1998) (84)
Facile spectrophotometric quantification method of sinapic acid in hexane-extracted and methanol-ammonia-water-treated mustard and rapeseed meals (1992) (83)
Insoluble condensed tannins of canola/rapeseed. (2000) (83)
Omega-3 fatty acids in health and disease: part 2--health effects of omega-3 fatty acids in autoimmune diseases, mental health, and gene expression. (2005) (81)
Identification of phenolic antioxidants and bioactives of pomegranate seeds following juice extraction using HPLC-DAD-ESI-MSn. (2017) (81)
Antioxidant activity of protein hydrolyzates from aquatic species (1996) (81)
Phenolic acids in defatted seeds of borage (Borago officinalis L.) (2001) (80)
Identification and quantification of low molecular weight phenolic antioxidants in seeds of evening primrose (Oenothera biennis L.). (2002) (79)
Comparative quality assessment of cultured and wild sea bream (Sparus aurata) stored in ice. (2002) (78)
ANTIOXIDANT ACTIVITY OF CONDENSED TANNINS OF BEACH PEA, CANOLA HULLS, EVENING PRIMROSE, AND FABA BEAN (2000) (78)
ANTIOXIDANT ROLE OF CHITOSAN IN A COOKED COD (GADUS MORHUA) MODEL SYSTEM (2002) (78)
Hexanal as an Indicator of the Flavor Deterioration of Meat and Meat Products. (1994) (78)
The Chemistry, Processing, and Health Benefits of Highly Unsaturated Fatty Acids: An Overview (2001) (78)
Hazelnut-enriched diet improves cardiovascular risk biomarkers beyond a lipid-lowering effect in hypercholesterolemic subjects. (2013) (77)
Flavor, health and nutritional quality of pre-germinated brown rice (2001) (76)
ANTIOXIDANT ACTIVITY OF COMMON BEANS (PHASEOLUS VULGARIS L.) (2004) (76)
Quality Assurance of Fats and Oils (2005) (75)
Comparison of Freshness Quality of Cultured and Wild Sea Bass (Dicentrarchus labrax) (2002) (74)
Phenolic compounds in agri-food by-products, their bioavailability and health effects (2019) (73)
Protein hydrolyzates from seal meat as phosphate alternatives in food processing applications. (1997) (72)
Natural antioxidants in tree nuts (2009) (72)
ANTIOXIDANT ACTIVITY OF GREEN TEA CATECHINS IN A β‐CAROTENE‐LINOLEATE MODEL SYSTEM (1995) (72)
Unraveling the chemical identity of meat pigments. (1997) (71)
Bioactive peptides. (2008) (71)
Extraction and analysis of lipids. (2002) (71)
Phenolic profiles and antioxidant activity of defatted camelina and sophia seeds. (2018) (70)
ANTIOXIDANT ACTIVITY OF PHENOLIC FRACTIONS OF LENTIL (LENS CULINARIS) (2003) (69)
Omega-3 Fatty Acids: Chemistry, Nutrition, and Health Effects (2001) (68)
Stabilization of canola oil with flavonoids (1994) (68)
Is Chickpea a Potential Substitute for Soybean? Phenolic Bioactives and Potential Health Benefits (2019) (68)
ANTIOXIDANT EFFICACY OF EXTRACTS OF AN EDIBLE RED ALGA (GRATELOUPIA FILICINA) IN LINOLEIC ACID AND FISH OIL (2003) (67)
Phytochemicals and phytopharmaceuticals (2000) (67)
Functional Properties of Acylated Flax Protein Isolates (1997) (67)
POSITIONAL DISTRIBUTION OF FATTY ACIDS IN TRIACYLGLYCEROLS OF SEAL BLUBBER OIL (1997) (66)
Methods for the assessment of antioxidant activity in foods (2015) (65)
Phenolics of Selected Cranberry Genotypes (Vaccinium macrocarpon Ait.) and Their Antioxidant Efficacy. (2016) (64)
Antioxidant activity of ethanolic extract of mustard seed (1996) (64)
Removal of flaxseed mucilage by chemical and enzymatic treatments (1997) (64)
Antioxidant behavior in bulk oil: limitations of polar paradox theory. (2012) (63)
Effect of processing on the content of condensed tannins in rapeseed meals (1989) (62)
Proteins from Seafood Processing Discards (1994) (62)
Oxidative stability of stripped and nonstripped borage and evening primrose oils and their emulsions in water (2000) (61)
Flavor of Meat and Meat Products (2012) (61)
Antioxidative potential of cashew phenolics in food and biological model systems as affected by roasting (2011) (61)
Protein-binding and antioxidant potential of phenolics of mangosteen fruit (Garcinia mangostana). (2011) (61)
ANTIOXIDANT ACTIVITY OF ETHANOLIC EXTRACTS OF FLAXSEED IN A β‐CAROTENE‐LINOLEATE MODEL SYSTEM (1993) (61)
Recovery of by-products from seafood processing streams. (2007) (60)
Cryoprotective effect of gelatin hydrolysate from blacktip shark skin on surimi subjected to different freeze-thaw cycles (2012) (60)
Iron (II) chelation activity of extracts of borage and evening primrose meals (2002) (60)
Rapeseed and Canola: Global Production and Distribution (1990) (59)
Endogenous antioxidants from oilseeds and edible oils (1997) (59)
Compositional characteristics of muscle and visceral oil from steelhead trout and their oxidative stability (2007) (59)
Nitrite Curing of Meat (2004) (59)
Isolation and properties of acid- and pepsin-soluble collagen from the skin of blacktip shark (Carcharhinus limbatus) (2009) (59)
Bio-Nanotechnology: A Revolution in Food, Biomedical and Health Sciences (2013) (59)
Nitrite-free meat curing systems : update and review (1992) (58)
The effect of an artificial diet on the biochemical composition of the gonads of the sea urchin (Strongylocentrotus droebachiensis) (2002) (58)
Effects of natural and synthetic antioxidants on the oxidative stability of borage and evening primrose triacylglycerols (2001) (58)
Seafood proteins and preparation of protein concentrates (1994) (58)
Measurement of antioxidant activity & capacity: recent trends and applications. (2018) (58)
Compositional Characteristics and Antioxidant Components of Cherry Laurel Varieties and Pekmez (2005) (58)
Effect of Extraction Temperature on Functional Properties and Antioxidative Activities of Gelatin from Shark Skin (2012) (57)
Anti-Angiogenic Functional and Medicinal Foods (2007) (57)
Protein classification of beach pea (Lathyrus maritimus L.) (2001) (57)
Functional Properties and Phytate Content of Pea Protein Preparations (1986) (56)
Changes in flax (Linum usitatissmum) seed nitrogenous compounds during germination (1999) (56)
OXIDATIVE STABILITY OF FRESH AND HEAT‐PROCESSED DARK AND LIGHT MUSCLES OF MACKEREL (Scomber scombrus) (1996) (56)
CONCENTRATION OF DOCOSAHEXAENOIC ACID (DHA) FROM ALGAL OIL VIA UREA COMPLEXATION (2000) (56)
Flavor of Cooked Meats (1989) (56)
Partial molar volumes of some ?-aminocarboxylic acids in water (1981) (55)
Headspace volatile aldehydes as indicators of lipid oxidation in foods. (2001) (55)
Detection of cellular redox reactions and antioxidant activity assays (2017) (55)
Partial molar volumes of organic compounds in water. Part 4.—Aminocarboxylic acids (1978) (55)
Proteolytic hydrolysis of muscle proteins of harp seal (Phoca groenlandica) (1994) (55)
Should we ban total phenolics and antioxidant screening methods? The link between antioxidant potential and activation of NF-κB using phenolic compounds from grape by-products. (2019) (54)
Does COVID-19 Affect Food Safety and Security? (2020) (54)
Fortification of cookies with peanut skins: effects on the composition, polyphenols, antioxidant properties, and sensory quality. (2014) (54)
Color and Oxidative Stability of Nitrite‐Free Cured Meat after Gamma Irradiation (1991) (54)
Antioxidants: Regulatory Status (2005) (54)
Oxidative stability of oil from blubber of harp seal (Phoca groenlandica) as assessed by NMR and standard procedures (1994) (53)
Chemoenzymatic synthesis of phytosteryl ferulates and evaluation of their antioxidant activity. (2011) (53)
Partial characterization of natural antioxidants in canola meal (1995) (53)
Phenolic compounds in foods and natural health products. (2005) (53)
Sequence analysis and molecular docking of antithrombotic peptides from casein hydrolysate by trypsin digestion (2017) (53)
STORAGE STABILITY OF MICROENCAPSULATED SEAL BLUBBER OIL (1995) (53)
Effect of hydrothermal processing on changes of insoluble-bound phenolics of lentils (2017) (52)
Characterization of acid- and pepsin-soluble collagens from flatfish skin (2010) (52)
Characteristics of salt-fermented sauces from shrimp processing byproducts. (2003) (52)
Flavor of meat and meat products—an overview (1994) (51)
Encapsulation, Stabilization, and Controlled Release of Food Ingredients and Bioactives (2007) (51)
STABILIZATION OF MEAT LIPIDS WITH GROUND SPICES (1995) (51)
Enzyme-catalyzed synthesis of structured lipids via acidolysis of seal (Phoca groenlandica) blubber oil with capric acid (2002) (51)
Critical evaluation of changes in the ratio of insoluble bound to soluble phenolics on antioxidant activity of lentils during germination. (2015) (51)
Protein Dispersions and Hydrolysates from Shark (Isurus oxyrinchus) (1996) (51)
Opinion on the Hurdles and Potential Health Benefits in Value-Added Use of Plant Food Processing By-Products as Sources of Phenolic Compounds (2018) (50)
Process-Induced Chemical Changes in Foods (1998) (50)
Partial molar volumes of organic compounds in water. Part 2.—Amines and Amides (1977) (49)
A novel chemoenzymatic synthesis of phytosteryl caffeates and assessment of their antioxidant activity (2012) (49)
Effect of Sulfanilamide on the TBA Values of Cured Meats (2006) (49)
Removal of cyanogenic glycosides of flaxseed meal (1993) (48)
Oxidative Stability of Cashew Oils from Raw and Roasted Nuts (2011) (48)
Antioxidant Phenolics of Millet Control Lipid Peroxidation in Human LDL Cholesterol and Food Systems (2012) (48)
Characterization of beach pea (Lathyrus maritimus L.) starch (1999) (48)
Lipophilization of Resveratrol and Effects on Antioxidant Activities. (2017) (48)
ANTIOXIDANT ACTIVITY OF WHEAT CARYOPSES AND EMBRYOS EXTRACTS (2002) (48)
Effects of dietary oxidized oil and vitamin E on the growth, blood parameters and body composition of juvenile Atlantic cod Gadus morhua (Linnaeus 1758) (2008) (47)
Enzymatic incorporation of capric acid into a single cell oil rich in docosahexaenoic acid and docosapentaenoic acid and oxidative stability of the resultant structured lipid (2005) (47)
Paclitaxel and other taxanes in hazelnut (2009) (47)
Antioxidant Measurement and Applications (2007) (47)
Partial molal volumes of organic compounds in carbon tetrachloride. 1. Alkanes: conformational effects (1978) (47)
Asian functional foods (2005) (47)
Chemical and Stability Characteristics of Structured Lipids from Borage (Borago officinalis L.) and Evening Primrose (Oenothera biennis L.) Oils (2002) (46)
Novel Synthesis of Cooked Cured-Meat Pigment (1991) (46)
Effect of sequestering agents on lipid oxidation in cooked meats (1986) (46)
Date seed flour and hydrolysates affect physicochemical properties of muffin (2015) (46)
Chapter 11 – Lipid Oxidation (2013) (46)
Northern Sea Cucumber (Cucumaria frondosa): A Potential Candidate for Functional Food, Nutraceutical, and Pharmaceutical Sector (2020) (45)
Camu-camu seed (Myrciaria dubia) - From side stream to anantioxidant, antihyperglycemic, antiproliferative, antimicrobial, antihemolytic, anti-inflammatory, and antihypertensive ingredient. (2019) (45)
ANTIOXIDANT ACTIVITY OF PHENOLIC EXTRACTS OF EVENING PRIMROSE (OENOTHERA BIENNIS): A PRELIMINARY STUDY (1997) (45)
Phenolic Compounds in Plant Foods : Chemistry and Health Benefits (2003) (45)
Assessment of lipid oxidation and off-flavour development in meat and meat products (1994) (45)
GREEN TEA CATECHINS AS INHIBITORS OF OXIDATION OF MEAT LIPIDS (1998) (45)
Acidolysis reactions lead to esterification of endogenous tocopherols and compromised oxidative stability of modified oils. (2006) (45)
Protective effects of epigallocatechin gallate (EGCG) derivatives on azoxymethane-induced colonic carcinogenesis in mice (2012) (44)
Beneficial Health Effects and Drawbacks of Antinutrients and Phytochemicals in Foods: An Overview (1997) (43)
Protein precipitating capacity of condensed tannins of beach pea, canola hulls, evening primrose and faba bean (2001) (43)
Bioactive components of flaxseed: occurrence and health benefits. (1999) (43)
Prevention of lipid oxidation in muscle foods by nitrite and nitrite-free compositions. (1992) (43)
Phenolic antioxidants in beans and their effects on inhibition of radical-induced DNA damage (2004) (43)
Purification and characterization of a collagenolytic protease from the filefish, Novoden modestrus. (2002) (43)
Flavor and lipid chemistry of seafoods (1997) (43)
Antioxidant activity of broad bean seed extract and its phenolic composition (2017) (43)
Enzymatic esterification of θ-3 fatty acid concentrates from seal blubber oil with glycerol (1997) (42)
Traditional methods to process underutilized fish species for human consumption (1998) (42)
Protective effect of fresh and processed Jalapeño and Serrano peppers against food lipid and human LDL cholesterol oxidation (2012) (42)
Preparation and antioxidant activity of tyrosol and hydroxytyrosol esters (2017) (42)
Synthesis of structured lipids via acidolysis of docosahexaenoic acid single cell oil (DHASCO) with capric acid. (2004) (42)
Freshness quality of harp seal (Phoca groenlandica) meat (1994) (42)
Characterization of glycerophospholipid molecular species in six species of edible clams by high-performance liquid chromatography-electrospray ionization-tandem mass spectrometry. (2017) (42)
APPLICATION OF NMR SPECTROSCOPY TO ASSESS OXIDATIVE STABILITY OF CANOLA AND SOYBEAN OILS (1993) (41)
Indicators for evaluation of lipid oxidation and off-flavor development in food (1998) (41)
Critical re-evaluation of DPPH assay: Presence of pigments affects the results. (2019) (40)
Natural Antioxidants from Oilseeds (1997) (40)
Inhibition of angiotensin converting enzyme, human LDL cholesterol and DNA oxidation by hydrolysates from blacktip shark gelatin (2013) (40)
CHANGES IN EDIBLE FATS AND OILS DURING PROCESSING (1997) (40)
Alkanol-ammonia-water/hexane extraction of flaxseed (1994) (40)
1 Tree Nuts: Composition, Phytochemicals, and Health Effects: An Overview (2008) (40)
5 – Lipid-derived flavors in meat products (2002) (40)
Preservation of aquatic food using edible films and coatings containing essential oils: a review. (2020) (40)
Physico-chemical properties and nutrient composition of beach pea (Lathyrus maritimus L.) (1999) (39)
Effects of oxidized dietary oil and vitamin E supplementation on lipid profile and oxidation of muscle and liver of juvenile atlantic cod (Gadus morhua). (2007) (39)
Characteristics and use of yellow stripe trevally hydrolysate as culture media. (2009) (39)
Omega-3 fatty acids and marine oils in cardiovascular and general health: A critical overview of controversies and realities (2015) (39)
Antiglycation activity of lipophilized epigallocatechin gallate (EGCG) derivatives. (2016) (39)
Chemical composition of shells from red (Strongylocentrotus franciscanus) and green (Strongylocentrotus droebachiensis) sea urchin (2012) (39)
Absence of volatile N-nitrosamines in cooked nitrite-free cured muscle foods. (1994) (39)
Incorporation of selected long-chain fatty acids into trilinolein and trilinolenin (2008) (38)
TOCOPHEROLS AND PHOSPHOLIPIDS ENHANCE THE OXIDATIVE STABILITY OF BORAGE AND EVENING PRIMROSE TRIACYLGLYCEROLS (2000) (38)
Antioxidant potential of date (Phoenix dactylifera L.) seed protein hydrolysates and carnosine in food and biological systems. (2015) (38)
Phytosteryl sinapates and vanillates: chemoenzymatic synthesis and antioxidant capacity assessment. (2013) (38)
Phenolics in food and natural health products: an overview. (2005) (38)
Chemical composition and nutritional value of processing discards of cod (Gadus morhua) (1991) (37)
Utilization of marine by-products for the recovery of value-added products (2019) (37)
Antioxidants: Principles and applications (2015) (37)
Identification of glycerophospholipid molecular species of mussel (Mytilus edulis) lipids by high-performance liquid chromatography-electrospray ionization-tandem mass spectrometry. (2016) (37)
Photooxidative stability of stripped and non-stripped borage and evening primrose oils and their emulsions in water (2002) (37)
Structured lipids via lipase-catalyzed incorporation of eicosapentaenoic acid into borage (Borago officinalis L.) and evening primrose (Oenothera biennis L.) oils. (2002) (37)
Recovery of rapeseed tannins by various solvent systems (1992) (36)
Antioxidant Activity of Phenolic Compounds in Meat Model Systems (1992) (36)
Trapping effects of green and black tea extracts on peroxidation-derived carbonyl substances of seal blubber oil. (2009) (36)
Colour characteristics of cooked cured-meat pigment and its application to meat (1990) (36)
Phenolic Compounds in Fruits and Vegetables (2003) (36)
Identification and quantification of soluble and insoluble-bound phenolics in lentil hulls using HPLC-ESI-MS/MS and their antioxidant potential. (2020) (36)
Sephadex LH-20 separation of pigments from shells of red sea urchin (Strongylocentrotus franciscanus) (1994) (36)
Oxidative stability of algal oils as affected by their minor components. (2006) (36)
Lipid components of borage (Borago officinalis L.) seeds and their changes during germination (2000) (36)
Clitoria ternatea L. petal bioactive compounds display antioxidant, antihemolytic and antihypertensive effects, inhibit α-amylase and α-glucosidase activities and reduce human LDL cholesterol and DNA induced oxidation. (2020) (36)
OXIDATIVE STABILITY OF EXTRACTED SESAME OIL FROM RAW AND PROCESSED SEEDS (1996) (36)
Synthesis of structured lipids containing medium-chain and omega-3 fatty acids. (2006) (36)
Antioxidant properties of tyrosol and hydroxytyrosol saturated fatty acid esters. (2018) (36)
Oxidative Stability and Flavour Acceptability of Nitrite-Free Meat-Curing Systems (1987) (36)
Olives and Olive Oil as Functional Foods: Bioactivity, Chemistry and Processing (2017) (35)
Sapindaceae (Dimocarpus longan and Nephelium lappaceum) seed and peel by-products: Potential sources for phenolic compounds and use as functional ingredients in food and health applications (2020) (35)
Phenolics from purple grape juice increase serum antioxidant status and improve lipid profile and blood pressure in healthy adults under intense physical training (2017) (35)
Effect of season and artificial diet on amino acids and nucleic acids in gonads of green sea urchin Strongylocentrotus droebachiensis. (2002) (35)
Effects of low-pungency ground mustard seed on oxidative stability, cooking yield, and color characteristics of comminuted pork (1993) (35)
Bioactive Phytochemicals in Vegetables (2011) (34)
Preparation of quercetin esters and their antioxidant activity. (2019) (34)
Thermostable Water Dispersions of Myofibrillar Proteins from Atlantic Mackerel (Scomber scombrus) (1994) (34)
Phenolic Profile of Peanut By-products: Antioxidant Potential and Inhibition of Alpha-Glucosidase and Lipase Activities (2017) (34)
α-Galactosides of Sucrose in Foods: Composition, Flatulence-Causing Effects, and Removal (1997) (34)
Free Radicals in Food: Chemistry, Nutrition, and Health Effects (2002) (34)
Revisiting the Oxidation of Flavonoids: Loss, Conservation or Enhancement of Their Antioxidant Properties (2022) (33)
Hydrolysis and oxidation of lipids in mussel Mytilus edulis during cold storage. (2019) (33)
Antioxidant activity of crude phenolic extracts from wild blueberry leaves. (2003) (33)
Food and Health Applications of Marine Nutraceuticals: a Review (2002) (33)
Effect of processing on flavor precursor amino acids and volatiles of sesame paste (tehina) (1997) (33)
Structural and biochemical changes in dermis of sea cucumber (Stichopus japonicus) during autolysis in response to cutting the body wall. (2018) (32)
Preparation of Dinitrosyl Ferrohemochrome from Hemin and Sodium Nitrite (1984) (32)
Nontriacylglycerol constituents of fats, oils (1996) (32)
STABILIZATION OF MARINE OILS WITH FLAVONOIDS (1998) (32)
Control of lipid oxidation in cooked meats by combinations of antioxidants and chelators (1987) (32)
Functional Food and Health (2008) (32)
Omega-3 Oils: Sources, Applications, and Health Effects (2007) (32)
ANTIOXIDANT ACTIVITY OF PHENOLIC FRACTIONS OF RAPESEED (2003) (32)
Seafood Safety, Processing, and Biotechnology (2020) (32)
Acidolysis of p-coumaric acid with omega-3 oils and antioxidant activity of phenolipid products in in vitro and biological model systems. (2014) (32)
Effects of stocking density on colour characteristics and deposition of carotenoids in cultured Arctic charr (Salvelinus alpinus) (1997) (31)
Improving oxidative stability of flaxseed oil with a mixture of antioxidants (2020) (31)
Developing alternative meat-curing systems (1991) (31)
Quality indicators of cultured Newfoundland blue mussels (Mytilus edulis) during storage on ice: microbial growth, pH, lipid oxidation, chemical composition characteristics, and microbial fatty acid contents. (2005) (31)
Database of protein and bioactive peptide sequences. (2006) (31)
Effect of natural antioxidants on the stability of canola oil (1995) (31)
RAPID OXIDATION OF COMMERCIAL EXTRA VIRGIN OLIVE OIL STORED UNDER FLUORESCENT LIGHT (1999) (31)
ANTIOXIDANT ACTIVITY OF EXTRACTS OF PHENOLIC COMPOUNDS FROM RAPESEED OIL CAKES (2001) (31)
Incorporation of docosahexaenoic acid (DHA) into evening primrose (Oenothera biennis L.) oil via lipase-catalyzed transesterification (2004) (31)
Soybean ultrasound pre-treatment prior to soaking affects β-glucosidase activity, isoflavone profile and soaking time. (2018) (31)
Functional properties and amino-acid composition of solvent-extracted flaxseed meals (1994) (31)
Antioxidant measurement and applications : An overview (2007) (31)
Oxidative rancidity in nuts (2013) (31)
Effects of temperature and heating time on the formation of aldehydes during the frying process of clam assessed by an HPLC-MS/MS method. (2020) (30)
Process-induced compositional changes of flaxseed. (1998) (30)
Stabilization of meat lipids with nitrite-free curing mixtures. (1988) (30)
LIPID AND LIPID SOLUBLE COMPONENTS OF GONADS OF GREEN SEA URCHIN (STRONGYLOCENTROTUS DROEBACHIENSIS) (2002) (30)
Food Applications of Chitin and Chitosan (1999) (30)
Volatiles and Flavor of Five Turkish Hazelnut Varieties as Evaluated by Descriptive Sensory Analysis, Electronic Nose, and Dynamic Headspace Analysis/Gas Chromatography-Mass Spectrometry (2006) (30)
Antioxidant and free radical-scavenging properties of ethanolic extracts of defatted borage ( Borago o cinalis L . ) seeds (1999) (30)
Sea Cucumber Derived Type I Collagen: A Comprehensive Review (2020) (30)
Measurement of antioxidant activity in food and biological systems (2007) (30)
Headspace composition of virgin olive oil evaluated by solid phase Microextraction: Relationship with the oil sensory characteristics (2001) (30)
Enzymatic synthesis of phytosteryl docosahexaneates and evaluation of their anti-atherogenic effects in apo-E deficient mice. (2012) (30)
Characterization of lipids in three species of sea urchin. (2018) (30)
Effects of natural phenolics on shelf life and lipid stability of freeze-dried scallop adductor muscle. (2019) (30)
Nutritional and Pharmacological Effects of Food Phenolics (2003) (29)
From byproduct to a functional ingredient: Camu-camu (Myrciaria dubia) seed extract as an antioxidant agent in a yogurt model. (2019) (29)
Epigallocatechin (EGC) esters as potential sources of antioxidants. (2020) (29)
Changes in the amino acid pool during embryonic development of cultured and wild Atlantic salmon (Salmo salar) (1995) (29)
1 Composition, phytochemicals, and beneficial health effects of dried fruits: an overview (2013) (29)
Effects of endogenous cysteine proteinases on structures of collagen fibres from dermis of sea cucumber (Stichopus japonicus). (2017) (29)
Biosynthesis, Classification, and Nomenclature of Phenolics in Food and Nutraceuticals (2003) (29)
Chemical Changes and Oxidative Stability of Peanuts as Affected by the Dry-Blanching (2016) (28)
Endogenous formation of trans fatty acids: Health implications and potential dietary intervention (2016) (28)
Minimizing marine ingredients in diets of farmed Atlantic salmon (Salmo salar): Effects on growth performance and muscle lipid and fatty acid composition (2018) (28)
Extraction and detailed characterization of phospholipid-enriched oils from six species of edible clams. (2018) (28)
Effects of mechanical handling, storage on ice and ascorbic acid treatment on lipid oxidation in cultured Newfoundland blue mussel (Mytilus edulis) (2006) (28)
SEPARATION OF INDIVIDUAL CATECHINS FROM GREEN TEA USING SILICA GEL COLUMN CHROMATOGRAPHY AND HPLC (2003) (28)
Chemical Characteristics of Cold-Pressed Blackberry, Black Raspberry, and Blueberry Seed Oils and the Role of the Minor Components in Their Oxidative Stability. (2016) (27)
ANTIOXIDANT ACTIVITY OF ENGLISH WALNUT (JUGLANS REGIA L.) (2008) (27)
Methods for Evaluation of the Oxidative Stability of Lipid-Containing Foods (1996) (27)
Antioxidant activity and functional properties of Alcalase-hydrolyzed scallop protein hydrolysate and its role in the inhibition of cytotoxicity in vitro. (2020) (27)
POTENTIAL ANTIOXIDATIVE EFFECTS OF CACTUS PEAR FRUIT (OPUNTIA FICUS‐INDICA) EXTRACT ON RADICAL SCAVENGING AND DNA DAMAGE REDUCTION IN HUMAN PERIPHERAL LYMPHOCYTES (2006) (27)
Chromatographic separation of flaxseed phenolics (1994) (27)
ANTIOXIDANT ACTIVITY OF PHENOLIC FRACTIONS OF BEACH PEA (LATHYRUS MARITIMUS L.) (1999) (27)
Antioxidant activity of extracts of defatted seeds of niger (Guizotia abyssinica) (2003) (27)
Effect of solvent (benzene, ethanol, cyclohexane) on the partial molal volumes of organic compounds (1979) (27)
Polyphenol composition and antioxidant potential of mint leaves (2019) (26)
Partial molal volumes of organic compounds in carbon tetrachloride. IV. Ketones, alcohols, and ethers (1979) (26)
Effects of environmental characteristics of aquaculture sites on the quality of cultivated Newfoundland blue mussels (Mytilus edulis). (2006) (26)
Chemicals via Higher Plant Bioengineering (2012) (26)
Response surface optimization of phenolic compounds from jabuticaba (Myrciaria cauliflora [Mart.] O.Berg) seeds: Antioxidant, antimicrobial, antihyperglycemic, antihypertensive and cytotoxic assessments. (2020) (26)
Dried Fruits: Phytochemicals and Health Effects (2013) (26)
Chromatographic separation of glucopyranosyl sinapate from canola meal (1994) (26)
Insoluble-Bound Polyphenols Released from Guarana Powder: Inhibition of Alpha-Glucosidase and Proanthocyanidin Profile (2020) (25)
Cereals and pulses: nutraceutical properties and health benefits. (2012) (25)
Functional Properties of Blood Globin (1984) (25)
Oxidative Stability of Cooked Comminuted Lean Pork as Affected by Alkali and Alkali-Earth Halides (1996) (25)
Stability of resveratrol esters with caprylic acid during simulated in vitro gastrointestinal digestion. (2019) (25)
Encapsulation of the Pre-Formed Cooked Cured-Meat Pigment (1991) (25)
Partial molal volumes of organic compounds in carbon tetrachloride. 3. Aromatic hydrocarbons: steric effects (1979) (25)
Lecithins (2020) (25)
Lipids in Flavor Formation (2000) (25)
A Novel Processing Approach for Rapeseed and Mustard Seed-Removal of Undesirable Constituents by Methanol-Ammonia. (1988) (24)
Functional properties of proteins and lipids (1998) (24)
Mechanism of antioxidant action of natural phenolics on scallop (Argopecten irradians) adductor muscle during drying process. (2019) (24)
Compositional characteristics and health aspects of Hazelnut (Corylus avellana L.): an overview (2009) (24)
Action of trypsin on structural changes of collagen fibres from sea cucumber (Stichopus japonicus). (2018) (24)
Partial molar volumes of organic compounds in water. Part 8.—Benzene derivatives (1981) (24)
Browning Reactions in Foods (2013) (24)
Soluble and insoluble-bound fractions of phenolics and alkaloids and their antioxidant activities in raw and traditional chocolate: A comparative study (2018) (24)
Cranberry phenolics: effects on oxidative processes, neuron cell death, and tumor cell growth. (2005) (24)
Carbohydrates of Canola and Rapeseed (1990) (24)
Optimizing the potential bioactivity of isoflavones from soybeans via ultrasound pretreatment: Antioxidant potential and NF-κB activation. (2019) (24)
Role of Chemistry and Biotechnology in Value‐Added Utilization of Shellfish Processing Discards (1996) (24)
STABILIZATION OF MEAT LIPIDS WITH FLAVONOIDS AND FLAVONOID-RELATED COMPOUNDS (1993) (23)
Direct infusion mass spectrometric identification of molecular species of glycerophospholipid in three species of edible whelk from Yellow Sea. (2018) (23)
EXTRACTION, FRACTIONATION AND ACTIVITY CHARACTERISTICS OF PROTEASES FROM SHRIMP PROCESSING DISCARDS (2003) (23)
Cereals, Legumes, and Nuts (2003) (23)
Photochem® for determination of antioxidant capacity of plant extracts (2007) (23)
Membrane-Based Fractionation and Purification Strategies for Bioactive Peptides (2005) (23)
Epigallocatechin gallate (EGCG) esters with different chain lengths fatty acids and their antioxidant activity in food and biological systems (2018) (23)
Biological Activities of Camelina and Sophia Seeds Phenolics: Inhibition of LDL Oxidation, DNA Damage, and Pancreatic Lipase and α-Glucosidase Activities. (2018) (23)
Antioxidants in Plants and Oleaginous Seeds (2002) (23)
Extraction of harp seal gastric proteases and their immobilization on chitin (1995) (23)
Deposition and metabolism of dietary canthaxanthin in different organs of arctic charr (salvelinus alpinus L.) (1996) (23)
CONCENTRATION OF GAMMA LINOLENIC ACID (GLA) FROM BORAGE OIL BY UREA COMPLEXATION: OPTIMIZATION OF REACTION CONDITIONS (2000) (23)
Antioxidant activity and inhibitory effects of lead (Leucaena leucocephala) seed extracts against lipid oxidation in model systems (2013) (23)
Influence of food matrix and food processing on the chemical interaction and bioaccessibility of dietary phytochemicals: A review (2021) (23)
Quality of Fresh and Processed Foods (2004) (22)
Novel quercetin-3-O-glucoside eicosapentaenoic acid ester ameliorates inflammation and hyperlipidemia (2015) (22)
Cannabis and Cannabis Edibles: A Review. (2021) (22)
Corrigendum to “Phenolics in cereals, fruits and vegetables: Occurrence, extraction and analysis” [J. Pharm. Biomed. Anal. 41 (2006) 1523–1542] (2007) (22)
Apple flavonols and n-3 polyunsaturated fatty acid-rich fish oil lowers blood C-reactive protein in rats with hypercholesterolemia and acute inflammation. (2014) (22)
LIPID FATTY ACIDS, GROWTH AND COMPOSITIONAL CHARACTERISTICS OF FARMED COD (GADUS MORHUA) (1994) (22)
Nutraceuticals, functional foods and dietary supplements in health and disease (2020) (22)
Determination of the cause of off-flavors in milk by dynamic headspace GC/MS and multivariate data analysis (2001) (22)
Long-term supplementation of dietary omega-6/omega-3 ratios alters bone marrow fatty acid and biomarkers of bone metabolism in growing rabbits (2012) (22)
Nutrient composition of mechanically separated and surimi-like seal meat (1993) (21)
Antioxidant activity of phytosteryl phenolates in different model systems. (2013) (21)
Green Tea and Black Tea Manufacturing and Consumption (2008) (21)
Phenolic Compounds of Beverages (2003) (21)
Removal of Glucosinolates from Midas Rapeseed and Mustard Seed by Methanol-Ammonia (1986) (21)
Advances in dairy flavor chemistry (2001) (21)
Process-induced changes in edible oils. (1998) (21)
Effect of chemical randomization on positional distribution and stability of omega-3 oil triacylglycerols. (2010) (21)
Phytochemical components of beach pea (Lathyrus maritimus L.) (2003) (21)
Effects of roasting temperature and time on aldehyde formation derived from lipid oxidation in scallop (Patinopecten yessoensis) and the deterrent effect by antioxidants of bamboo leaves. (2021) (21)
Quality Characteristics of Muscle Foods (1999) (21)
OXIDATIVE STABILITY OF SESAME PASTE (TEHINA) (1996) (21)
Insensitivity of the amino acids of canola and rapeseed to methanol-ammonia extraction and commercial processing (1992) (21)
Heat-induced changes in sulfhydryl groups of harp seal muscle proteins (1991) (21)
Marine Fisheries By-Products as Potential Nutraceuticals: An Overview (2007) (21)
Solvent and Extraction Conditions Control the Assayable Phenolic Content and Antioxidant Activities of Seeds of Black Beans, Canola and Millet (2016) (20)
Elucidation of the Chemical Structure of Preformed Cooked Cured-Meat Pigment by Electron Paramagnetic Resonance Spectroscopy (1996) (20)
Use of Protein Hydrolysate from Yellow Stripe Trevally (Selaroides leptolepis) as Microbial Media (2012) (20)
Protein hydrolysate from turkey meat and optimization of its antioxidant potential by response surface methodology (2018) (20)
Vitamin E as an essential micronutrient for human health: Common, novel, and unexplored dietary sources. (2021) (20)
Chemical nature of xanthophylls in flesh and skin of cultured Arctic char (Salvelinus alpinus L.) (1994) (20)
Flavor Components of Fats and Oils (2005) (20)
Antioxidant activity of hydrophobic phenolic fractions of flaxseed (1997) (20)
Lipid-derived flavor and off-flavor of traditional and functional foods: an overview (2020) (20)
INDIVIDUAL GLUCOSINOLATES IN SIX CANOLA VARIETIES (1989) (20)
Specialty seeds: Nutrients, bioactives, bioavailability, and health benefits: A comprehensive review. (2021) (20)
Nutraceutical Beverages: Chemistry, Nutrition, and Health Effects (2004) (20)
Antioxidant activity of wheat extracts as affected by in vitro digestion (2004) (20)
20. Fish Collagen (2012) (20)
APPLICATION OF SEMIPREPARATIVE RP‐18 HPLC FOR THE PURIFICATION OF SESAMIN AND SESAMOLIN (2001) (20)
Pigmentation of Artic Char (Salvelinus alpinus) by Dietary Carotenoids (1993) (20)
A new analytical concept based on chemistry and toxicology for herbal extracts analysis: From phenolic composition to bioactivity. (2020) (20)
COOKING OF MEAT | Maillard Reaction and Browning (2014) (20)
Antioxidant and Antiproliferative Potential of Pearled Barley (Hordeum vulgarae.) (2008) (20)
Antioxidant activity of polyphenolics from a bearberry-leaf (Arctostaphylos uva-ursi L. Sprengel) extract in meat systems. (2005) (19)
Oxidative Stability of Encapsulated Seal Blubber Oil (1997) (19)
Removal of Glucosinolates and Other Antinutrients from Canola and Rapeseed by Methanol/Ammonia Processing (1990) (19)
Occurrence and antioxidative activity of 1'-acetoxychavicol acetate and its related compounds in the rhizomes of Alpinia Galanga during cooking (2001) (19)
EFFECT OF PROCESSING ON CONSTITUENTS AND OXIDATIVE STABILITY OF MARINE OILS (1998) (19)
Effect of in vitro digestion on phenolics and antioxidant activity of red and yellow colored pea hulls. (2020) (19)
Flavor and Lipid Chemistry of Seafoods: An Overview (1997) (19)
OXIDATIVE STABILITY, COOKING YIELD AND TEXTURE OF PORK TREATED WITH A LOW-SODIUM SALT (1997) (19)
Action of endogenous proteases on texture deterioration of the bay scallop (Argopecten irradians) adductor muscle during cold storage and its mechanism. (2020) (19)
Glucosinolates in Brassica oilseeds: processing effects and extraction (1997) (19)
Partial molal volumes of organic compounds in carbon tetrachloride. 2. Haloalkanes (1979) (19)
Role of metal ions and heme pigments in autoxidation of heat-processed meat products (1991) (18)
Bovine milk antibodies for protection against microbial human diseases. (2006) (18)
Phenolic content, antioxidant and anti-inflammatory activities of seeds and leaves of date palm (Phoenix dactylifera L.) (2019) (18)
Partial molar volumes of amino acid derivatives in water (1983) (18)
Impact of different drying processes on the lipid deterioration and color characteristics of Penaeus vannamei. (2020) (18)
DSC studies of aromatic hydrocarbon picrates (1979) (18)
Stabilization of butter with deodorized rosemary extract (1998) (18)
Off Flavors and Rancidity in Foods (2007) (18)
Germination changes the isoflavone profile and increases the antioxidant potential of soybean (2018) (18)
North American Production of Canola (1990) (18)
Omega-3 Fatty Acid Composition and Stability of Seal Lipids. (1994) (18)
Impact of annealing on the hierarchical structure and physicochemical properties of waxy starches of different botanical origins. (2020) (18)
Cyanogenic glycosides of flaxseeds (1997) (17)
Tree Nut Oils (2005) (17)
Effects of proteolysis and oxidation on mechanical properties of sea cucumber (Stichopus japonicus) during thermal processing and storage and their control. (2020) (17)
Enzymatic acidolysis of an arachidonic acid single-cell oil with capric acid (2004) (17)
Functional foods of the East (2010) (17)
A novel titration methodology for elucidation of the structure of preformed cooked cured-meat pigment by visible spectroscopy (1996) (17)
DNA scission and LDL cholesterol oxidation inhibition and antioxidant activities of Bael (Aegle marmelos) flower extracts (2018) (17)
Role of Lipids in Food Flavor Generation (2022) (17)
Antioxidant activity of preformed cooked cured-meat pigment in a β-carotene/linoleate model system (1997) (17)
Effect of milk composition and heating on flavor and aroma of yogurt (2001) (17)
Food Flavors and Chemistry (2001) (17)
Quality and Compositional Characteristics of Newfoundland Shellfish Processing Discards (1992) (17)
New methodologies for the synthesis of oligopeptides and conformation-constrained peptidomimetics. (2006) (17)
Marine Oils: Compositional Characteristics and Health Effects (2006) (16)
Structured lipids from high-laurate canola oil and long-chain omega-3 fatty acids (2005) (16)
Food factors in health promotion and disease prevention (2003) (16)
Acid catalyzed hydration of .alpha.-cyano and .alpha.-(trifluoromethyl) vinyl ethers. Additivity of strongly activating and strongly deactivating substituent effects (1982) (16)
Seal Meat – A Potential Source of Muscle Food: Chemical Composition, Essential Amino Acids and Colour Characteristics (1990) (16)
Bioavailability and Metabolism of Food Bioactives and their Health Effects: A Review (2019) (16)
Novel Separation Techniques for Isolation and Purification of Fatty Acids and Oil By‐Products (2005) (16)
Evaluation of the stability of tyrosol esters during in vitro gastrointestinal digestion. (2018) (16)
Tenderization of meat by salt-fermented sauce from shrimp processing by-products (2005) (16)
Partial molar volumes of organic compounds in water. Part 7.—Sodium and hydrochloride salts of α,ω-aminocarboxylic acids (1980) (16)
The role of matrix metalloprotease (MMP) to the autolysis of sea cucumber (Stichopus japonicus). (2019) (16)
Antioxidant activity of faba bean extract and fractions thereof (2018) (16)
Oxidative stability of structured lipids produced from borage (Borago officinalis L.) and evening primrose (Oenothera biennis L.) oils with docosahexaenoic acid (2002) (15)
Functional Food and Health : An Overview (2008) (15)
Theoretical analysis of ultraviolet-visible spectra of various phenolic acid fractions of canola (1994) (15)
Effect of processing on the soluble sugars of brassica seeds (1990) (15)
Acute-phase response in rat to carbon tetrachloride-azathioprine induced cirrhosis and partial hepatectomy of cirrhotic liver. (1996) (15)
Influence of flavonoids on the thermal generation of aroma compounds. (2005) (15)
Antioxidant Activities and Phytochemicals in Hazelnut (Corylus avellana L.) and Hazelnut By-Products (2008) (15)
Partial molal volumes of organic compounds in carbon tetrachloride. V. Cyclic alkanes, ethers, alcohols, ketones, and bromides (1979) (15)
Comparison of FA compositions of selected tissues of phocid seals of Eastern Canada using one-way and multivariate techniques (2002) (15)
Chitin and chitosan from marine by-products. (2007) (15)
Hydrolysis and Transport Characteristics of Tyrosol Acyl Esters in Rat Intestine. (2018) (15)
Phenolics from Winemaking By-Products Better Decrease VLDL-Cholesterol and Triacylglycerol Levels than Those of Red Wine in Wistar Rats. (2017) (15)
Marine oils and other marine nutraceuticals. (2010) (15)
Phytochemicals and Health Benefits of Goji Berries (2013) (15)
Citrus Oils and Essences (2005) (15)
ANTIOXIDANT ACTIVITY OF EXTRACTS OF MALLOTUS PHILIPPINENSIS FRUIT AND BARK (2007) (15)
SYNERGISTIC ACTIVITY OF CAPELIN PROTEIN HYDROLYSATES WITH SYNTHETIC ANTIOXIDANTS IN A MODEL SYSTEM (1999) (14)
Multistep Optimization of β-Glucosidase Extraction from Germinated Soybeans (Glycine max L. Merril) and Recovery of Isoflavone Aglycones (2018) (14)
Antioxidant activity of monooleyl and dioleyl p-coumarates in in vitro and biological model systems (2014) (14)
Fate of Singrin in Methanol/Ammonia/Water-Hexane Extraction of B. juncea Mustard Seed (1990) (14)
Quality characteristics of edible oils. (2004) (14)
Solubilization and thermostability of water dispersions of muscle structural proteins of Atlantic herring (Clupea harengus) (1994) (14)
Nutrigenomics and proteomics in health and disease : food factors and gene interactions (2009) (14)
Effects of aqueous washings on colour and nutrient quality of mechanically deboned chicken meat. (1992) (14)
Contribution of Phenolic Compounds to Flavor and Color Characteristics of Foods (2003) (14)
Quercetin and its ester derivatives inhibit oxidation of food, LDL and DNA. (2021) (14)
Finger millet porridges subjected to different processing conditions showed low glycemic index and variable efficacy on plasma antioxidant capacity of healthy adults (2020) (14)
Determination of soluble and insoluble-bound phenolic compounds in dehulled, whole, and hulls of green and black lentils using electrospray ionization (ESI)-MS/MS and their inhibition in DNA strand scission. (2021) (14)
EFFECTS OF NITRITE AND SULFANILAMIDE ON THE 2‐THIOBARBITURIC ACID (TBA) VALUES IN AQUEOUS MODEL AND CURED MEAT SYSTEMS (1991) (14)
Production of Bioactive Chitosan Oligosaccharides and Their Potential Use as Nutraceuticals (2007) (14)
Partial molar volumes of phenalkylamines and their physiologically active derivatives in water (1987) (14)
Phenolic Compounds of Major Oilseeds and Plant Oils (2003) (14)
Bioaccessibility and antioxidant activities of finger millet food phenolics (2019) (14)
Dried Fruits: Alasalvar/Dried Fruits (2013) (14)
Nutrient Composition of Meat and Uptake of Carotenoids by Artic Char (Savelinus alpinus) (1994) (13)
Biologically Active Peptides from Foods (2015) (13)
Food lipids : chemistry, flavor, and texture (2005) (13)
Partial molar volumes of organic compounds in water. VI. α,ω-diaminoalkane hydrochlorides (1978) (13)
Antioxidants from marine by-products (2007) (13)
Enzyme-assisted acidolysis of menhaden and seal blubber oils with γ-linolenic acid (2001) (13)
The Color of Meat (2008) (13)
Almond and Almond Products: Nutraceutical Components and Health Effects (2008) (13)
Lipolytic activity of enzymes from germinating seeds of sesame (Sesamum indicum L.). (2001) (13)
Optimization of Enzymatic Synthesis of Phytosteryl Caprylates Using Response Surface Methodology (2012) (13)
Omega-3 Fatty Acid Concentrates: a Review of Production Technologies (2002) (13)
Modified Oils Containing Highly Unsaturated Fatty Acids and Their Stability (2001) (13)
Comprar Nitrite Curing of Meat: The N-Nitrosamine Problem and Nitrite Alternatives | Ronald B. Pegg | 9780917678509 | Wiley (2008) (13)
Revisiting DPPH (2,2-diphenyl-1-picrylhydrazyl) assay as a useful tool in antioxidant evaluation: A new IC100 concept to address its limitations (2019) (13)
Identification of alcoholic beverages by coupling gas chromatography and electronic nose (2001) (13)
Interactions of sulfanilamide and 2-thiobarbituric acid with malonaldehyde: structure of adducts and implications in determination of oxidative state of nitrite cured meats (1992) (13)
Nutraceutical and Specialty Lipids (2006) (13)
Lipase-assisted acidolysis of high-laurate canola oil with eicosapentaenoic acid (2005) (13)
Nitrite alternatives for processed meats (1995) (13)
Effects of collagenase type I on the structural features of collagen fibres from sea cucumber (Stichopus japonicus) body wall. (2019) (13)
ANTIOXIDANT ACTIVITY OF PHENOLIC FRACTIONS OF WHITE BEAN (PHASEOLUS VULGARIS) (2004) (13)
Enzymatic Incorporation of Selected Long-Chain Fatty Acids into Triolein (2007) (12)
Enumeration of total heterotrophic and psychrotrophic bacteria using different types of agar to evaluate the microbial quality of blue mussels (Mytilus edulis) and sea scallops (Placopecten magellanicus) (2005) (12)
Preparation of the Cooked Cured‐Meat Pigment, Dinitrosyl Ferrohemochrome, from Hemin and Nitric Oxide (2006) (12)
The chemistry, processing technology and quality of seafoods — an overview (1994) (12)
Antioxidative and cytotoxic components of highbush blueberry (Vaccinium corymbosum L.). (1999) (12)
Role of phenolics in flavor of rapeseed protein products (1998) (12)
Nonprotein nitrogen compounds in harp seal (Phoca groenlandica) meat (1993) (12)
STRUCTURED LIPIDS: ACIDOLYSIS OF GAMMA‐LINOLENIC ACID‐RICH OILS WITH n‐3 POLYUNSATURATED FATTY ACIDS (2002) (12)
Effect of methanol-ammonia-water treatment on the fate of glucosinolates (1990) (12)
Antioxidant activity of rye caryopses and embryos extracts (2018) (12)
Improvement of Phenolic Contents and Antioxidant Activities of Longan (Dimocarpus longan) Peel Extracts by Enzymatic Treatment (2020) (12)
Seafood in health and nutrition : transformation in fisheries and aquaculture : global perspectives (2000) (12)
Biomarkers of oxidative stress and cellular‐based assays of indirect antioxidant measurement (2017) (12)
Modification of Fats and Oils via Chemical and Enzymatic Methods (2005) (12)
Alkali-assisted extraction of proteins from meat and bone residues of harp seal (Phoca groenlandica) (1996) (12)
Isolation and partial characterization of oilseed phenolics and evaluation of their antioxidant activity (1995) (11)
Compositional characteristics and oxidative stability of chia seed oil (Salvia hispanica L) (2020) (11)
Values-added utilization of protein and hydrolysates from animal processing by-product livers: A review (2021) (11)
Flaxseed proteins: potential food applications and process-induced changes. (2003) (11)
Partial molar volumes of organic compounds in water. Part 5.?Betaines of ?,?-aminocarboxylic acids (1978) (11)
Evaluation of absorption and plasma pharmacokinetics of tyrosol acyl esters in rats. (2020) (11)
Antioxidants and Human Health (2012) (11)
Effect of enzymatic randomization on positional distribution and stability of seal blubber and menhaden oils. (2011) (11)
A robust stripping method for the removal of minor components from edible oils (2020) (11)
Calcium binding peptides. (2006) (11)
Oxidative stability of marine oils as affected by added wheat germ oil (2017) (11)
Analysis of polyphenols in foods. (2005) (11)
Nutritional Implications of Canola Condensed Tannins (1997) (11)
The use of antioxidants in the preservation of cereals and low-moisture foods (2015) (11)
Effect of Methanol-Ammonia-Water Treatment on the Concentration of Individual Glucosinolates of Canola (1989) (11)
Stability and stabilization of omega-3 oils: A review (2021) (11)
Presence of two forms of methylated (-)-epigallocatechin-3-gallate in green tea. (2003) (11)
Flavor Chemistry of Ethnic Foods (2012) (11)
Lipid-Derived Flavours and Off-Flavours in Food (2019) (11)
Antioxidant and antibacterial properties of extracts of green tea polyphenols. (2005) (11)
Oxidative Stability and Shelf Life of Meat and Meat Products (2016) (11)
Raisins: Processing, Phytochemicals, and Health Benefits (2013) (10)
Antioxidants, Polyphenols, and Adipose Inflammation (2009) (10)
Increased processed flesh yield by recovery from marine by-products (2007) (10)
Phenolics and alkaloids of raw cocoa nibs and husk: The role of soluble and insoluble-bound antioxidants (2021) (10)
NUTRIENT COMPOSITION OF BEACH PEA (LATHYRUS MARITIMUS L.) SEEDS AND POD SHELLS AT VARIOUS STAGES OF MATURITY (1999) (10)
Top-down lignomic matrix-assisted laser desorption/ionization time-of-flight tandem mass spectrometry analysis of lignin oligomers extracted from date palm wood. (2019) (10)
Ellagitannins from jabuticaba (Myrciaria jaboticaba) seeds attenuated inflammation, oxidative stress, aberrant crypt foci, and modulated gut microbiota in rats with 1,2 dimethyl hydrazine-induced colon carcinogenesis. (2021) (10)
Application of Sephadex LH-20 Chromatography for the Separation of Cyanogenic Glycosides and Hydrophylic Phenolic Fraction from Flaxseed (1994) (10)
Antioxidant Activity of Triticale Caryopses and Embryos Extracts (2004) (10)
EFFECTS OF PROCESSING AND SQUALENE ON COMPOSITION AND OXIDATIVE STABILITY OF SEAL BLUBBER OIL (1999) (10)
Functional foods and health (2008) (10)
Oxidation and protection of nuts and nut oils. (2010) (10)
Seasonal Variation of Proximate Composition and Lipid Nutritional Value of Two Species of Scallops ( Chlamys farreri and Patinopecten yessoensis ) (2019) (10)
NUTRACEUTICALS AND FUNCTIONAL FOODS IN HEALTH PROMOTION AND DISEASE PREVENTION (2005) (10)
Phytochemicals in Oilseeds (2002) (9)
Effect of High-Pressure Processing (HPP) on Phenolics of North Atlantic Sea Cucumber (Cucumaria frondosa). (2022) (9)
Effect of Various Hot-Air Drying Processes on Clam Ruditapes philippinarum Lipids: Composition Changes and Oxidation Development. (2018) (9)
Lipid profiles in different parts of two species of scallops (Chlamys farreri and Patinopecten yessoensis). (2018) (9)
Bioavailability and Metabolism of Tea Catechins in Human Subjects (2008) (9)
ACIDOLYSIS OF SEAL BLUBBER OIL WITH LAURIC ACID (2007) (9)
Warmed-Over Flavor (2014) (9)
OXIDATIVE DETERIORATION OF BORAGE AND EVENING PRIMROSE OILS AS ASSESSED BY NMR SPECTROSCOPY (1999) (9)
SEAL BLUBBER OIL: A NOVEL SOURCE OF ω3 FATTY ACIDS (1996) (9)
Processing of Millet Grains and Effects on Non-Nutrient Antioxidant Compounds (2015) (9)
Recent Advances in Food and Flavor Chemistry (2010) (9)
Wood extracts as unique sources of soluble and insoluble-bound phenolics: reducing power, metal chelation and inhibition of oxidation of human LDL-cholesterol and DNA strand scission (2019) (9)
Cholesterol-lowering proteins and peptides. (2006) (9)
Quality and health (2001) (9)
Handbook of Functional Beverages and Human Health (2016) (9)
Tree Nut Oils and Byproducts: Compositional Characteristics and Nutraceutical Applications (2006) (8)
Identification of potent odorants in seal blubber oil by direct thermal desorption-gas chromatography-olfactometry (2001) (8)
Techniques for postmortem tenderisation in meat processing: effectiveness, application and possible mechanisms (2021) (8)
Trans, trans-2,4-decadienal impairs vascular endothelial function by inducing oxidative/nitrative stress and apoptosis (2020) (8)
Stabilization of Canola Oil by Natural Antioxidants (1994) (8)
Marine Mammal Oils (2005) (8)
Cholesterol Content and Lipid Fatty Acid Composition of Processed Seal Meat (1991) (8)
EFFECT OF THE PREFORMED COOKED CURED-MEAT PIGMENT (CCMP) ON COLOR PARAMETERS OF MUSCLE FOODS (1991) (8)
Isolation and identification of zinc-chelating peptides from sea cucumber (Stichopus japonicus) protein hydrolysate. (2019) (8)
Germ Oils from Different Sources (2005) (8)
Phenolic Compounds and Antioxidant Capacity of Sea Cucumber (Cucumaria frondosa) Processing Discards as Affected by High-Pressure Processing (HPP) (2022) (8)
Industrial and nonedible products from oils and fats (2005) (8)
GLOBAL TRENDS IN Marine Nutraceuticals (2011) (8)
Antioxidant Potential of Sea Cucumbers and Their Beneficial Effects on Human Health (2022) (8)
Oxidation of lipids (2021) (8)
Color characteristics and absence of N-nitrosamines in nitrite-cured seal meat (1992) (8)
Interaction of Phenolics and their Association with Dietary Fiber (2016) (8)
Research Addresses Bioactive Components (2002) (8)
Thioglucosides of Brassica Oilseeds and Their Process-Induced Chemical Transformations. (1994) (8)
Effect of protein oxidation and degradation on texture deterioration of ready-to-eat shrimps during storage. (2020) (8)
Enantiomeric distribution of α-pinene, β-pinene, sabinene and limonene in various citrus essential oils (2001) (8)
Antioxidant activity of phytosteryl phenolates (2014) (8)
Marine Lipids as Affected by Processing and Their Quality Preservation by Natural Antioxidants (2002) (8)
Zinc-Chelating Mechanism of Sea Cucumber (Stichopus japonicus)-Derived Synthetic Peptides (2019) (8)
Inhibitory effect of natural metal ion chelators on the autolysis of sea cucumber (Stichopus japonicus) and its mechanism. (2020) (8)
Lipophilised resveratrol affects the generation of reactive nitrogen species in murine macrophages and cell viability of human cancer cell lines (2019) (8)
Dietary intake of flavonoids and isoflavonoids by Japanese and their pharmacokinetics and bioactivities. (1999) (8)
Nucleic acid content of seal meat (1992) (8)
Mass transport properties of foods (2001) (8)
Fatty acid, triacylglycerol and minor component profiles affect oxidative stability of camelina and sophia seed oils (2021) (7)
Alkaline conditions better extract anti-inflammatory polysaccharides from winemaking by-products. (2020) (7)
12 Antioxidants : Regulatory Status (2005) (7)
Partial molal volumes of some halobenzenes in carbon tetrachloride (1983) (7)
Biotransformation and bioavailability of tea polyphenols: implications for cancer prevention research. (2005) (7)
Comparison of thermally oxidized lipids and acetaminophen with concurrent consumption of ethanol as inducers of liver cirrhosis. (1995) (7)
Anti-inflammatory effects of polymethoxyflavones from citrus peels: a review (2018) (7)
Marine oils from seafood waste (2007) (7)
Comparison of Flavor Components in Dry Sausages Obtained from Commercial and Non Fermented Sausages from Protected Origin (2010) (7)
Conjugated Fatty Acids in Muscle Food Products and Their Potential Health Benefits: A Review. (2020) (7)
記述的官能分析,電子鼻及び動的ヘッドスペース分析/ガスクロマトグラフィー-質量分析により評価した5つのトルコヘーゼルナッツ栽培品種の揮発分及びフレーバ (2004) (7)
Methods for Measuring Lipid Oxidation (2020) (7)
Calcium from Fish Bone and Other Marine Resources (2007) (7)
Free radical-scavenging action of catechin and related compounds in homogeneous and micellar solutions. (1999) (7)
Nutrigenomics and Proteomics in Health and Disease (2009) (7)
Effects of hot air drying process on lipid quality of whelks Neptunea arthritica cumingi Crosse and Neverita didyma (2019) (7)
Oxidative Stability of Edible Oils as Affected by Their Fatty Acid Composition and Minor Constituents (2002) (7)
The Effects of Acyl Chain Length on Antioxidant Efficacy of Mono- and Multi-Acylated Resveratrol: A Comparative Assessment (2022) (7)
Acidolysis of tristearin with selected long-chain fatty acids. (2007) (7)
Regular and decaffeinated espresso coffee capsules: Unravelling the bioaccessibility of phenolic compounds and their antioxidant properties in milk model system upon in vitro digestion (2021) (7)
RELATION BETWEEN SENSORY ASTRINGENCY OF EXTRACTS FROM SELECTED TANNIN-RICH FOODS AND THEIR ANTIOXIDANT ACTIVITY (2008) (7)
Antioxidant potential and physicochemical properties of protein hydrolysates from body parts of North Atlantic sea cucumber (Cucumaria frondosa) (2021) (7)
Antioxidant and antitumor promoting activities of apple phenolics. (2005) (7)
The presence of melanin in Synchytrium endobioticum (1996) (7)
CURING | Brine Curing of Meat (2014) (7)
Phenolic Constituents of Rapeseed (1992) (7)
Seafood Quality, Safety, and Health Applications: An Overview (2010) (7)
Anti-atherogenic effects of phytosteryl oleates in apo-E deficient mice (2016) (7)
White Tea Its Manufacture, Chemistry, and Health Effects (2008) (6)
Functional properties of protein isolates from camelina (Camelina sativa (L.) Crantz) and flixweed (sophia, Descurainis sophia L.) seed meals (2021) (6)
Seal meat: A unique source of muscle food for health and nutrition (1996) (6)
Purification and characterization of myoglobin from harp seal (Phoca groenlandica) (1992) (6)
Lipid Profile and Glycerophospholipid Molecular Species in Two Species of Edible Razor Clams Sinonovacula constricta and Solen gouldi. (2019) (6)
Antioxidant and antitumour activity of rosemary leaves. (1999) (6)
Inajá oil processing by-product: A novel source of bioactive catechins and procyanidins from a Brazilian native fruit. (2021) (6)
Impact of Frying on Changes in Clam ( Ruditapes philippinarum ) Lipids and Frying Oils: Compositional Changes and Oxidative Deterioration (2019) (6)
Do Flavonoids from Durum Wheat Contribute to Its Bioactive Properties? A Prospective Study (2021) (6)
LIPASE-CATALYZED ACIDOLYSIS OF ALGAL OILS WITH CAPRIC ACID: OPTIMIZATION OF REACTION CONDITIONS USING RESPONSE SURFACE METHODOLGY (2004) (6)
Encyclopedia of Food Chemistry: Protein–Phenol Interactions (2019) (6)
MEASURING OXIDATIVE STABILITY OF STRUCTURED LIPIDS BY PROTON NUCLEAR MAGNETIC RESONANCE (2007) (6)
Maximizing the value of marine by-products: an overview (2007) (6)
In Silico Analysis of Bioactive Peptides Produced from Underutilized Sea Cucumber By-Products—A Bioinformatics Approach (2022) (6)
Bioactives from Marine Resources (2008) (6)
HEAT EFFECTS ON MEAT | Maillard Reaction and Browning (2004) (6)
Comparison of nutrient composition of gonads and coelomic fluid of green sea urchin Strongylocentrotus droebachiensis (2002) (6)
Ultrasound- and hemicellulase-assisted extraction increase β-glucosidase activity, the content of isoflavone aglycones and antioxidant potential of soymilk (2019) (6)
Storage Stability of Protein Hydrolysate from Yellow Stripe Trevally (Selaroides leptolepis) (2012) (6)
Extraction and Concentration of Omega-3 Fatty Acids of Seal Blubber (1994) (6)
Antioxidant Properties of Wheat Grain and its Fractions (2007) (6)
Nutritional Composition, Phytochemicals, and Health Benefits of Dates (2013) (6)
Olive Oil Quality and its Relation to the Functional Bioactives and their Properties (2017) (6)
Liberation of insoluble-bound phenolics from lentil hull matrices as affected by Rhizopus oryzae fermentation: Alteration in phenolic profiles and their inhibitory capacities against low-density lipoprotein (LDL) and DNA oxidation. (2021) (6)
Development of characteristic flavor in idiazabal cheese adding commercial lipases (2001) (6)
Rice-seed allergenic proteins and hypoallergenic rice. (2006) (6)
Date palm wood as a new source of phenolic antioxidants and in preparation of smoked salmon. (2019) (6)
Rational designing of bioactive peptides. (2006) (6)
EFFECT OF WASHING ON THE AMINO ACID COMPOSITION AND CONNECTIVE TISSUE CONTENT OF SEAL MEAT (1992) (6)
Artificial liver support: the pipe dream of today should be the reality of the near future. (1996) (6)
Functional and Nutraceutical Lipids (2010) (6)
STABILIZATION OF MECHANICALLY DEBONED CHICKEN MEAT LIPIDS WITH GROUND MUSTARD SEED (1993) (6)
Thermally generated flavors from seal protein hydrolysate (1997) (6)
Quality Management of Marine Nutraceuticals (2001) (6)
9. Off Flavors and Rancidity in Foods (2012) (6)
Antioxidant Activity of Blueberry and OthervacciniumSpecies (2003) (5)
TLC separation of methylated (-)-epigallocatechin-3-gallate (2018) (5)
Angiogenesis, Functional, and Medicinal Foods (2007) (5)
Comparison of Spray Drying and Refractance Window™ Drying Technologies for the Encapsulation of Orange Oil (2010) (5)
Marine Lipids and Their Stabilization with Green Tea and Catechins (1997) (5)
Biogenesis of hepatic acute-phase response to trauma. (1996) (5)
Antiglycative and anti-inflammatory effects of lipophilized tyrosol derivatives (2020) (5)
Chemical Composition of Edible Nut Seeds and Its Implications in Human Health (2008) (5)
Launch of Journal of Functional Foods (2009) (5)
Conceptualization of the prooxidant and antioxidant actions of plant food chemicals. (1999) (5)
Native vs Extracted Essential Oil: From Chemical Composition to Biological Activities (2010) (5)
Volatile Compounds of Probiotic Fermented Sausages Produced Using Immobilized L. Casei on Wheat (2010) (5)
Heavy-metal-binding proteins. (2006) (5)
Formation and reactivity of 1,3-benzodioxol-2-yl, 1,3-benzodioxan-2-yl, and related radicals. A search for an aromatic analog of the radical acetoxy rearrangement (Surzur–Tanner reaction) (1982) (5)
Phenolic acid composition of wheat bran. (2005) (5)
Glycerophospholipids in sea cucumber (Stichopus japonicus) and its processing by-products serve as bioactives and functional food ingredients (2018) (5)
Dietary supplements: An overview (2008) (5)
Natural bioactive substances for the control of food-borne viruses and contaminants in food (2020) (5)
10 Bioactive Compounds from Cashew Nut and Its Coproducts (2008) (5)
Should the in vitro colorimetric assays in antioxidant and lipid oxidation evaluation be abandoned?: A critical review focusing on bioactive molecule screening assays in in vitro and in vivo models (2020) (5)
Recent Advances in Phytochemicals in Fruits and Vegetables (2017) (5)
Aroma and antioxidant properties of Roman chamomile (Anthemis Nobilis L.) (2001) (5)
Antioxidant capacity of phenolics from canola hulls as affected by different solvents. (2005) (5)
Antioxidant capacity of phenolic extracts from selected food by-products (2007) (5)
Production of theaflavins and theasinensins during tea fermentation. (2005) (5)
Mineral-Binding Proteins and Peptides and Bioavailability of Trace Elements (2005) (5)
Beans: a source of natural antioxidants. (2005) (5)
A Highly Stable Soybean Oil-Rich Miscella Obtained by Ethanolic Extraction as a Promising Biodiesel Feedstock (2017) (5)
Introduction to food allergy. (2006) (4)
Chromatographic techniques for preparation of linustatin and neolinustatin from flaxseed: standards for glycoside analyses (1993) (4)
Compositions and contents of catechins in various kinds of fresh tea leaves — comparisons between Assam variety and China variety (2001) (4)
Citrus limonoids: biochemistry and possible importance to human nutrition. (1999) (4)
Effect of chitosan coatings incorporated with antioxidant of bamboo leaves and potassium sorbate on lipid oxidation and hydrolysis of scallop (Chlamys farreri) during refrigerated storage (2019) (4)
Nutraceuticals from Seafood and Seafood By-Products (2005) (4)
New findings in amino acid profile and gene expression in contrasting durum wheat gluten strength genotypes during grain filling. (2020) (4)
Processing of Nitrite-Free Cured Meats (2017) (4)
Lipophilized epigallocatechin (EGC) and its derivatives: Inhibition of oxidation of β-carotene–linoleate oil-in-water emulsion and DNA strand scission (2020) (4)
Extraction of value-added components from shellfish processing discards (1995) (4)
DIAGNOSIS OF ANEURYSM OF THE VENTRICLE. (1963) (4)
Importance of non-triacylglycerols to flavor quality of edible oils (2006) (4)
FUNCTIONAL LIPID CHARACTERISTICS OF CHERRY LAUREL SEEDS (LAUROCERASUS OFFICINALIS ROEM.) (2006) (4)
Water dispersions of myofibrillar proteins from capelin (Mallotus villosus) (1995) (4)
Riboflavin-Sensitized Photooxidation of Low-Density-Lipoprotein (LDL) Cholesterol: A Culprit in the Development of Cardiovascular Diseases (CVDs). (2021) (4)
Assessment of the antioxidant activity of green tea extracts using a meat model system (2003) (4)
Food Processing and Effects on Bioactive Constituents: An Opinion Piece (2020) (4)
Headspace analysis of volatile flavor compounds of olive oils from Lianolia variety (2001) (4)
trans,trans-2,4-Decadienal induces endothelial cell injury by impairing mitochondrial function and autophagic flux. (2021) (4)
Flavor profiling of 12 edible European truffles (2001) (4)
Limonoid glucosides: systemic effects on oral carcinogenesis. (1999) (4)
Omega-3 fatty acids in health and disease. (2011) (4)
Lipid and Pigment Extraction from Mechanically Separated Seal Meat (1991) (4)
Protein concentrates from underutilized aquatic species (1995) (4)
Functional Seafood Products (1998) (4)
Antioxidants of Olive Oil, Olive Leaves, and their Bioactivity (2017) (4)
Affinities of dietary phenolic antioxidants for lipid bilayers. (1999) (4)
THE 2-THIOBARBITURIC ACID (TBA) METHODOLOGY FOR THE EVALUATION OF WARMED-OVER FLAVOUR AND OXIDATIVE RANCIDITY IN MEAT PRODUCTS (2016) (4)
N-Nitrosamines in Nitrite-Cured Chicken-Seal Salami. (1995) (4)
Inhibitory effect of resveratrol and related compounds on the macromolecular synthesis in HL-60 cells and the metabolism of 7,12-dimethylbenz[a]anthracene by mouse liver microsomes. (1999) (4)
TLC Separation of linamarin, linustatin and neolinustatin (1993) (4)
Role of L-serine and L-threonine in the generation of sugar-specific reactive intermediates during the maillard reaction (2001) (4)
Bioactives and Health Benefits of Brazil Nut (2008) (4)
Structural Characteristics of Marine Lipids and Preparation of ω3 Concentrates (1997) (4)
Possible Substitutes for Nitrite (2008) (4)
Antioxidant effects of gallic acid alkyl esters of various chain lengths in oyster during frying process (2020) (4)
Antioxidant activity of sesame fractions (2005) (4)
Gas chromatography/olfactometry panel training: A time-intensity approach for odor evaluation (2001) (4)
Soluble Free, Esterified and Insoluble-Bound Phenolic Antioxidants from Chickpeas Prevent Cytotoxicity in Human Hepatoma HuH-7 Cells Induced by Peroxyl Radicals (2022) (3)
COOKING OF MEAT | Flavor Development (2014) (3)
ENZYMATIC ACIDOLYSIS OF EVENING PRIMROSE OIL WITH DOCOSAHEXAENOIC ACID USING RESPONSE SURFACE METHODOLOGY (2006) (3)
Nutraceutical Beverages: An Overview (2003) (3)
Analysis of Flavonoid-Protein Interactions by Advanced Techniques (2019) (3)
Enzymatic Synthesis and Antioxidant Activity of Mono- and Diacylated Epigallocatechin Gallate and Related By-Products. (2022) (3)
Phenolic compounds in cereal grains and effects of processing on their composition and bioactivities: A review (2021) (3)
DSC studies of naphthalene styphnates (1980) (3)
Potential effects of natural dietary compounds on trimethylamine Noxide (TMAO) formation and TMAO-induced atherosclerosis (2018) (3)
Flavour Release in Lipid Rich Food Matrices; In Vitro and In Vivo Measurement Using Proton Transfer Reaction Mass Spectrometry (2010) (3)
Bioactive Compounds and Bioactive Properties of Chaga (Inonotus obliquus) Mushroom: A Review (2020) (3)
In vivo mechanism of action of matrix metalloprotease (MMP) in the autolysis of sea cucumber (Stichopus japonicus) (2020) (3)
Antioxidants of evening primrose. (1999) (3)
Chapter 3 – Meat and Fish (2013) (3)
Nutrition, functional and sensory properties of foods (2013) (3)
Determination of taste-active compounds in a bitter camembert cheese and evolution of their impact on taste during ripening (2001) (3)
Method development for monitoring seal blubber oil oxidation based on propanal and malondialdehyde formation (2007) (3)
Chemistry of Functional Beverages (2016) (3)
Oil and Phytochemicals from Small Fruit Seeds (2013) (3)
SARS-CoV-2-induced Host Metabolic Reprogram (HMR): Nutritional Interventions for Global Management of COVID-19 and Post-Acute Sequelae of COVID-19 (PASC) (2022) (3)
Effect of acylation on flax protein functionality (1998) (3)
Inhibition of carcinogenesis by tea constituents and the mechanisms involved. (1999) (3)
Role of flavonols and anthocyanins from fruits and vegetables in cancer prevention. (1999) (3)
Engineering hen egg-white lysozyme. (2006) (3)
ANTIOXIDANT EFFECT AND DNA PROTECTIVE EFFECT OF VARIOUS ENZYMATIC EXTRACTS FROM PERILLA FRUTESCENS VAR. CRISPA (2007) (3)
Cereals and Pulses – An Overview (2012) (3)
Olestra versus natural lipids: a critical review. (2001) (3)
Composition and Analysis of Functional Components of Olive Leaves (2017) (3)
Evaluation of chemopreventive effects in colitis-associated colon tumourigenesis and oral toxicity of the lipophilic epigallocatechin gallate-docosahexaenoic acid (2016) (3)
Radical-scavenging activity of Maillard reaction substances. (1999) (3)
Single-Step Preparation of Cooked Cured-Meat Pigment and its Application to Meat (1987) (3)
Dried Pears: Phytochemicals and Potential Health Effects (2013) (3)
Effects of antioxidants of bamboo leaves (AOB) on the oxidative susceptibility of glycerophosphocholine and glycerophosphoethanolamine in dried scallop (Argopecten irradians) adductor muscle during storage (2020) (3)
Stilbenoids: chemistry, occurrence, bioavailability and health effects—a review (2021) (3)
The olive biophenols: Hedonic-sensory descriptors of EVOO and WOTOs in the mediterranean aliment culture (2001) (3)
Oxidation and degradation of (epi)gallocatechin gallate (EGCG/GCG) and (epi)catechin gallate (ECG/CG) in alkali solution. (2022) (2)
Bio‐Nanotechnology: A Journey Back to the Future (2013) (2)
Chemical and epidemiological aspects of modified butter oil fractions. (1998) (2)
Interactions among dietary phytochemicals and nutrients: Role of cell membranes (2022) (2)
Phenolic profiles of Atlantic sea cucumber (Cucumaria frondosa) tentacles and their biological properties. (2023) (2)
Effect of Methanol-Ammonia Processing on the Soluble Sugars of Soybean (1989) (2)
Spectroscopic techniques for food analysis: Reginald H. Wilson (ed.), VCH, Price $95.00, 246 pages, ISBN 1-56081-037-8 (1996) (2)
Quality Attributes of Muscle Foods as Affected by Nitrite and Nitrite-Free Curing (1999) (2)
Determination of seasonal and thermal processing changes in grapefruit juice aroma active components using GC-olfactometry (2001) (2)
Structured Lipids Enriched with Omega-3 and Omega-6 Highly Unsaturated Fatty Acids (2003) (2)
Modulating prooxidative mitotic signalling as action mechanisms of cancer chemopreventive agents including curcumin, epigallocatechin gallate and other phytopolyphenols. (1999) (2)
Metabolism of Dietary Phenolic Acids (2013) (2)
The Fate of Nitrite (2008) (2)
Kinetics and mechanisms of release of serum proteins of intoxicated rat livers implanted into guinea pigs (1997) (2)
Dried Fruits (2020) (2)
Stability of microencapsulated caraway (Carum Carvie L.) essential oil (2001) (2)
An emerging powerful technique: NMR applications on quality assessments of fish and related products. (2010) (2)
Effect of Tea and Tea Constituents on Inflammation (2008) (2)
Effect of Light and Storage Time on the Colour Stability of Processed Meats (1989) (2)
Application of electronic nose for coffee and ready to drink beverage (2001) (2)
Prognosis in homologous serum hepatitis. (1963) (2)
Production of representative cooked mussel extracts and evaluation by GC/O of the aroma characteristics of mussels during their storage (2001) (2)
The application of HPLC analysis of anthocyanins to differentiate red grapes and wines (2001) (2)
Aroma Profile of Vanilla in Bourbon Beans (2010) (2)
Vitamin C and Phenolic Antioxidants of Jua (Ziziphus joazeiro M.) Pulp: A Rich Underexplored Brazilian Source of Ellagic Acid Recovered by Aqueous Ultrasound-Assisted Extraction (2022) (2)
Computer-aided Organic Synthesis as a Tool for Generation of Potentially New Flavoring Compounds from Ascorbic Acid (2010) (2)
Factors that affect the body's nervous system: relaxation effects of tea L-theanine. (2006) (2)
Isolation of mucopolysaccharides from processing discards of seal and beef (1994) (2)
Combined inhibitory effects of catechins with Fe3+ on the formation of potent off-odorants from citral. (2005) (2)
Headspace aroma of “wild onion” trees (2001) (2)
Canola/Rapessed hull phenolics as potential free radical scavengers (2001) (2)
Chemistry of fried food flavors (2001) (2)
Antioxidants in oxidation control (2017) (2)
Composition and Antimicrobial Effects of Savory (Satureja Hortensis) Essential Oils Isolated by Different Methods (2010) (2)
Antioxidant properties of camelina (Camelina sativa (L.) Crantz) protein hydrolysates (2021) (2)
Nitrite-free meat curing systems and the N-nitrosamine problem (1993) (2)
Production of short chain fatty acid esters by pseudomonas fragi CRDA 037 grown on a synthetic medium (2001) (2)
Two Decades of Flavor Analysis: Trends Revealed by Radiocarbon (14C) and Stable Isotope (δ13C and δD) Analysis (2010) (2)
Nutraceuticals and Bioactives from Seafood Byproducts (2014) (2)
Omega-3 Fatty Acids (2019) (2)
Flavor of Meat (2008) (2)
High-laurate canola oil in production of structured lipids (2015) (2)
Identification of Potential Impact Odorants in Four Typical Maple Syrups Using Headspace Solid-phase Microextraction with Gas Chromatography-mass Spectrometry (2010) (2)
Effect of Ice Storage on the Chemical Composition and Lipid Quality in Fat Greenling (Hexagrammos otakii) and Black Rockfish (Sebastes schlegelii) (2020) (2)
Qualitative analysis of secondary metabolites of chaga mushroom (Inonotus Obliquus): phenolics, fatty acids, and terpenoids (2022) (2)
Organoleptic, microbiological and physicochemical changes of dry-salted olives of Thassos variety stored under different conditions (2001) (2)
Effect of an Artificial Diet on Lipid, Free Amino Acid, and Carotenoid Composition of Green Sea Urchin Gonads (2003) (2)
Analysis of Olive Oil Quality (2017) (2)
Quercetin Fatty Acid Monoesters (C2:0-C18:0): Enzymatic Preparation and Antioxidant Activity. (2022) (2)
Dietary Fat Substitutes (2005) (2)
Seal Blubber Oil and Its Nutraceutical Products (2001) (1)
Solvent Extraction of Flaxseed (1994) (1)
Antioxidant interactions among hydrophilic and lipophilic dietary phytochemicals based on inhibition of low-density lipoprotein and DNA damage. (2022) (1)
24 – Food phenolics and cancer chemoprevention (2004) (1)
Persimmon Leaves: Nutritional, Pharmaceutical, and Industrial Potential—A Review (2023) (1)
Current Status of Nitrite-Free Meat Curing Systems (2017) (1)
Membrane localizations of carotenoids and α-tocopherol and their antioxidant properties for singlet oxygen. (1999) (1)
Production and stability of structured lipids from algal oils and capric acid (2004) (1)
Mono- and dioleyl p-coumarate phenolipids and their antioxidant activity in a muscle food model system (2022) (1)
The effect of manipulating ripening temperatures on Cheddar cheese flavor (2001) (1)
Methanol-ammonia-water extraction of beach pea and grass pea (2003) (1)
Bioactive Peptides and Human Health (2013) (1)
Anionic decomposition of an organic peroxide leading to o-xylene (1982) (1)
Suppressing the oxidation of LDL and DNA strand breakage of bioactives in dehulled and hull fraction of lentils (2020) (1)
Nutrigenomics and Proteomics in Health and Disease: An Overview (2009) (1)
The production of hypoallergenic wheat flour for wheat-allergic patients. (2006) (1)
Potential Physiological Activities of Lipophilic and Hydrophilic Fractions from Australian-grown Fruits (2010) (1)
Characterization of volatile flavors in enzyme-modified and natural Cheddar cheese (2001) (1)
Quantitative change of glycosides as aroma precursors during the oolong tea manufacturing process (2001) (1)
Degradation of glucosinolates by CH3OH/NH3/H2O in model systems (1990) (1)
Optimization of vacuum distillation methods for the extraction of volatile compounds of oysters Crassostrea gigas (2001) (1)
Chemistry, properties, and health effects (2005) (1)
Potential Health Concerns About Nitrite (2008) (1)
Honeybee Pollen From Southern Chile: Phenolic Profile, Antioxidant Capacity, Bioaccessibility, and Inhibition of DNA Damage (2022) (1)
Bioactive peptides in health and disease: an overview (2021) (1)
GC/O studies on the volatile components of shadberry (Amelanchier arborea Nutt.) fruit. (2001) (1)
Application of the Cooked Cured-Meat Pigment (CCMP) to Comminuted and Solid Cuts of Meat (1991) (1)
Fatty Acid Profile and Content of Cholesterol and Nucleic Acids in Seal Meat (1991) (1)
Lípidos y proteínas funcionales del pescado (2000) (1)
Heat-Induced Changes of Sulfhydryl Groups of Muscle Foods. (1994) (1)
Functional Foods, Nutraceuticals and Natural Health Products in Canada (2007) (1)
Role of Metal Ions in Autoxidation of Cooked Meats (1988) (1)
The potential therapeutic role of fibrinolytic enzymes from food in cardiovascular disease. (2006) (1)
Effect of High Hydrostatic Pressure on Volatile Profile of Cooked Turkey Breast Meat (2010) (1)
New momentum on the action mechanisms of black tea polyphenols, the theaflavins. (2005) (1)
Phenolic antioxidants of bael fruit herbal tea and effects on postprandial glycemia and plasma antioxidant status in healthy adults (2020) (1)
Natural bioactive substances for the control of food-borne viruses and contaminants in food (2020) (1)
Alternative Meat Curing Systems. I. Cooked Cured Meat Pigment (1982) (1)
Wheat and Rice beyond Phenolic Acids: Genetics, Identification Database, Antioxidant Properties, and Potential Health Effects (2022) (1)
Tight-junction-modulatory factors in food. (2006) (1)
Biotechnological Methods for Concentrating Omega-3 Fatty Acids from Marine Oils (2020) (1)
Cottonseed Oil (2020) (1)
Health Effects of Short‐Chain, Medium‐Chain, and Long‐Chain Fatty Acids, Saturated Vs Unsaturated and Omega‐6 Vs Omega‐3 Fatty Acids and Trans Fats (2020) (1)
Flavor and lipid chemistry of seafoods : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry (1997) (1)
Alternative meat curing systems. ii. control of oxidative rancidity (1983) (1)
Structure and analysis of flavonolignans from Silybum marianum (2005) (1)
Characteristics of chicken-seal salami. (1997) (1)
Camelina, Sophia, Chia, and Hempseed Oils and Their Oxidative Stability (2020) (1)
Rapeseed and Canola (2003) (1)
Phenolic Compounds ofBrassicaOilseeds (1992) (1)
Application of New ‘Green’ Solvents for the Extraction of Blackcurrant (Ribes Nigrum L.) Bud Volatile Compounds (2010) (1)
Quality characteristics and storage stability of virgin olive oil (2001) (1)
Nutraceuticals and Healthful Products from Aquatic Resources (2007) (1)
Cystatin: a novel bioactive protein. (2006) (1)
Stability Characteristics of Omega-3 Oils and their Randomized Counterparts (2010) (1)
Chickpeas from a Chilean Region Affected by a Climate-Related Catastrophe: Effects of Water Stress on Grain Yield and Flavonoid Composition (2022) (1)
Considerations in the development of food processing and products for long-term space missions in a near self-sufficient environment (2001) (1)
Antioxidant activity of white and black sesame see fractions (2006) (1)
Quality and sensory acceptance of a potassium chloride added fish sauce (2001) (1)
A new extraction process for rapeseed: a review (1988) (1)
Aroma of Chocolate Produced from Tray-fermented Cocoa at Different Stages of Fermentation (2010) (1)
Shellfish Discard Utilization (2020) (1)
A robust stripping method for the removal of minor components from edible oils (2020) (1)
Effect of Garlic Extract on Total Serum Creatine Kinase Activity following a Single Bout of Exhaustive Activity in Active and Inactive Girls (2016) (1)
Study along Storage of Volatile Compounds of Two Fish Oils Extracted by Supercritical Carbon Dioxide (2010) (1)
LC Characterisation of Peanut Skin Phytonutrients: Antioxidant, Radical-Scavenging, and Biological Activities (2010) (1)
Phenolic-protein interactions: insight from in-silico analyses – a review (2023) (1)
IDENTIFICATION OF BIFIDOBACTERIUM STRAINS ISOLATED FROM FECAL SAMPLES OF SOME IRANIAN SUBJECTS USING 16SRRNA GENE SEQUENCE ANALYSIS AND PCR-BASED GENE SPECIFIC PRIMERS (2005) (1)
Fat-derived Volatiles of Various Products of Cows', Goats' and Ewes' Milk (2010) (1)
Effect of Natural Phenolic Compounds on the Oxidation of Cooked Meats (1989) (1)
RESULTS AND DISCUSSION Rheological Properties (2005) (1)
Study on the Interaction of Selected Phenolic Acids with Bovine Serum Albumin (2010) (1)
Chapter 12 Carbohydrates of Canola and Rapeseed (1)
Effect of processing on the antioxidant activities of porridges and Pittu prepared from finger millets (Eleusine coracana) (2022) (1)
Two step-production of acylglycerols containing a high proportion of docosapentaenoic acid from marine omega-3 oil and their oxidative stability (2018) (1)
Current Status of Nitrite-Free Meat Curing Systems (2017) (1)
History of the Curing Process (2008) (1)
Trends in Food Bioactives in the COVID-19 Pandemic Year – JFB Audience (2021) (1)
Relationships between the odor and flavor attributes and the volatile composition and gross composition of cheese (2001) (1)
Importance of Insoluble-Bound Phenolics to the Antioxidant Potential Is Dictated by Source Material (2023) (1)
Effect of crystallization time on composition of butter oil in acetone (1998) (1)
Food and Bioactive Encapsulation (2020) (1)
LIPID CONTENT AND FATTY ACID COMPOSITION OF ARCTIC CHARR (SALVELINUS ALPINUS L.) REARED AT DIFFERENT STOCKING DENSITIES (1995) (1)
Functional foods and phytochemicals research incentives: US policy and industry preference. (1999) (1)
Prevention of cancer by dietary phytochemicals (2005) (1)
Resveratrol, Peanut Sprout and Stilbenoids as Bioactive Ingredients Used for Development of Functional Foods or Dietary Supplements (2010) (1)
Effect of lactic acid fermentation on quercetin composition and antioxidative properties of Toona sinensis leaves (2005) (1)
Hepatic acute-phase response of healthy and partially hepatectomized rats to mycotoxin (2001) (0)
Formation of flavors (2001) (0)
flaxseed mucilage by chemical and enzymatic treatments (1997) (0)
Characterization of Healthful Lipids in U.S. Runner Peanuts Using Chemometrics (2010) (0)
Isotope effects in molecular complexes of naphthalene (1978) (0)
Historical Look at the Use of Isotopic Analyses for Flavor Authentication (2010) (0)
Preparative separations of α-ionone and α-damascone enantiomers with simulated moving bed chromatography (2001) (0)
Food Science and Technology (2010) (0)
Do traditional food cultures play a role in COVID-19 for health and immunity? (2021) (0)
Carotenoids and Chitin of Crustacean Offals (1991) (0)
A Study of the Fate of Aspartame and Flavor Molecules in Chewing Gum Utilizing LC/MS/MS and GC/MS (2010) (0)
Alternative Meat Curing Systems: Flavour and Oxidative Stability (1984) (0)
In Vitro Study of Phloretin-induced Cell Death Effects in Human Liver Cancer Cells Through Inhibition of Type II Glucose Transporter (2010) (0)
Evaluation of Solid Phase Extraction-direct Microvial Insert Thermal Desorption for Volatile Analysis in Berry Fruits (2010) (0)
Variables affecting the phytochemical contents of garlic and its health benefits. (1999) (0)
2 NEEDS FOR ALTERNATIVE CALCIUM SUPPLEMENTS OTHER THAN DAIRY PRODUCTS (2007) (0)
Influence of Light Exposure after Harvest on Aroma Profile of Apples - Ildrød Pigeon (2010) (0)
Functional Foods in India: History and Scope (2007) (0)
Volatile Flavour Compounds of the Fruits of Kumquat Cultivated in North-Westem Greece (2010) (0)
15 Trapping of Methylglyoxal by Tea Polyphenols (2009) (0)
Flavor and Chemistry of Uncured and Cured Meat of Harp Seal (Phoca Groenlendica) (1999) (0)
Prebaked Bread with Various Cereal Flour Sources and Effect on the Flavor and Acceptability (2010) (0)
Nitrite-cured meat: A food safety issue in perspective: By R. G. Cassens, Food & Nutrition Press, Inc., Connecticut, USA, 1990. pp. 176, price US$65·00 ISBN 0-917678-27-3 (1992) (0)
Preventive Effects of Dihydrolipoic Acid on Environmental Toxicant-induced Tumour Promotion in a Two-stage Mouse Skin Turnorigenesis Model (2010) (0)
Honeybush tea: chemical and pharmacological analyses. (2005) (0)
Editorial (2020) (0)
Effect of processing on the preservation of bioactive compounds in traditional and exotic fruits: A review (2022) (0)
Removal of glucosinolates from high-glucosinolate rapeseed and mustard seed (1985) (0)
Spices and herbs as immune enhancers and anti-inflammatory agents: A review (2021) (0)
Marine oil processing and application in food products. (2010) (0)
A direct and facile simultaneous quantification of non-polar and polar lipids in different species of marine samples using normal-phase HPLC–CAD (2022) (0)
Capsaicinoid oxidation by peroxidases: kinetic, structural, and physiological considerations. (2005) (0)
Bioactive Components from Olive Oil as Putative Epigenetic Modulators (2017) (0)
Butter Flavors and Microwave Popcorn: A Review of Health Issues and Industry Actions (2010) (0)
Nuts (2020) (0)
Formation of geraniol-related compounds in ginger (2001) (0)
Removal of Flatulence-Causing Sugars from Legumes and Oilseeds (1991) (0)
Changing the Landscape: An Introduction to the AGFD Technical Program at the 258th ACS National Meeting in San Diego. (2020) (0)
Antioxidative fractions from the leaves of betel (Piper betle L.). (1999) (0)
Market Trends, Regulations, Chemistry, and Health Aspects (2016) (0)
NITRITE-BINDING PROPERTIES OF DIETARY FIBRES (2005) (0)
of Food Ingredients and Bioactives (2007) (0)
Characterization of the Key Aroma Compounds in Colombian White Guavas (Psidium gajava L.) (2010) (0)
Antioxidant avctivity of hydrophobic phenolic fraxctions of flaxseed (1997) (0)
The “Ohmics” Technologies and Functional Foods (2007) (0)
Asian Fish Sauce as a Source of Nutrition (2005) (0)
Characteristics of Washed Mechanically Deboned Chicken Meat (MDCM) (1991) (0)
History and Scope of Functional Foods Around the World (2007) (0)
Phenolic Content and Antioxidant Activity of Whole-Wheat Grain and Its Components (2008) (0)
Production of β-carotene-derived Aroma Compounds by Co-oxidation of β-carotene Nanoemulsion (2010) (0)
Quality of Farmed Cod (Gadus Morhua) (1991) (0)
Flavor characteristics of tempe (2001) (0)
Application of fast atom bombardment (FAB) and atmospheric pressure chemical ionization (APCI) mass spectrometry for the identification of lipids and their oxidation products (2001) (0)
Antiangiogenic proteins, peptides, and amino acids. (2006) (0)
Anthocyanin: Multitargeted Phytochemical for Age-related Neurodegenerative Diseases (2010) (0)
Serum antioxidant capacity assessed by an iron-dependent assay in carotid stenotics given tocotrienols and tocopherols. (1999) (0)
The Power of Food Science and Technology and Nutrition for Sustainable Planet Health: Food Processing Saves Lives (2021) (0)
Welcome to the Food Production, Processing and Nutrition journal (2019) (0)
Dairy and Soy Beverages (2016) (0)
Antioxidative activity of (-)-epicatechin in rat plasma: intragastric administration and its metabolites. (1999) (0)
Reactive oxygen-scavenging compound isolated from Adzuki beans. (1999) (0)
Confirmation of synthetic (fossil fuel) origin of individual components in a complex flavor by GC/C/IRMS δ13C and accelerator mass spectrometry 14C measurement (2001) (0)
Functional and Physiochemical Properties of Protein Isolates from Different Body Parts of North Atlantic Sea Cucumber (Cucumaria Frondosa) (2023) (0)
Comparative Studies on Biological Activity of Inotilone and Methylinotilone from Inonohrs Species (2010) (0)
Angiogenesis and Chronic Degenerative Diseases (2007) (0)
Phenolics in Herbal and Nutraceutical Products (2003) (0)
Traditional Indian Functional Foods (2010) (0)
Influence of polymer packaging on the aroma of strawberry syrup (2001) (0)
Soybean as a multiple source of biomolecules in food and health products. (2004) (0)
Lipid oxidation and aldehyde formation during in vitro gastrointestinal digestion of roasted scallop (Patinopecten yessoensis) - the role of added antioxidant of bamboo leaves. (2021) (0)
Lipid Oxidation and Improving the Oxidative Stability (2011) (0)
List of Contributors (2010) (0)
Welcome to the Food Production, Processing and Nutrition journal (2019) (0)
Future Research Needs (2017) (0)
Effect of Ammonia-Alcohol Extraction Systems on the Properties of Soy Meal (1987) (0)
Partial molar volumes of methoxybenzenes in carbon tetrachloride (1983) (0)
Firmenich award address (2001) (0)
Effect of black tea theaflavins and related benzotropolone derivatives on 12-O-tetradecanoylphorbol-13-acetate-induced mouse ear inflammation and inflammatory mediators (2005) (0)
The use of antioxidants in ready-to-eat (RTE) and cook-chill food products (2015) (0)
Carotenoid regeneration of phenolic compounds from phenoxyl radicals in relation to oxidative defence. (1999) (0)
Oxidative Stability of Meat Lipids (2008) (0)
Fate of Glucosinolates in CH3OH/NH3/H2O Treatment of Rapeseed (1986) (0)
FRUIT PRODUCTS Annatto Fruits (2005) (0)
Techniques for postmortem tenderisation in meat processing: effectiveness, application and possible mechanisms (2021) (0)
Reaction of α-tocopherol during the peroxidation of phospholipids in liposomes. (1999) (0)
Chapter 9 – Oilseed Processing and Fat Modification (2013) (0)
Macrophage-activating Mushroom Proteins and the Possible Pathways (2010) (0)
Crude Oil SPLITTING-Steam Refining Deodorisation Refined Oil Edible oil processing (2017) (0)
The Aroma of Guavas – Key Aroma Compounds and Influence of Tissue Disruption (2010) (0)
Consumer Behaviour and Healthy Diet: A Challenge or an Opportunity? (2021) (0)
Amino Acid Compositions And Per Values Of Rapeseed Meals As Affected By Methanol-Ammonia (1989) (0)
Antioxidants from plant food and aquatic species (2022) (0)
ISOLATION, IDENTIFICATION AND DISTRIBUTION OF BIFIDOBACTERIUM SPP. IN SOME IRANIAN SUBJECTS (2005) (0)
Hepatic Cellular Homocysteine Kinetics in the Diabetic State (2010) (0)
Enzymatic lipophilization of bioactive compounds with high antioxidant activity: a review. (2022) (0)
Isolation of Flavors from Aromatic Seeds with Liquid Carbon Dioxide (2010) (0)
Volatile Compounds in Supercritical Carbon Dioxide Extracts of Brown Crab (Cancer Pagurus) Processing By-product (2010) (0)
Functional Fish Protein Hydrolysates (2020) (0)
New opportunities to bring nutritionally superior food products to the market. (1999) (0)
Radical scavenging properties of cold-pressed edible seed oils. (2005) (0)
HARDNESS PHENOMENON IN BEACH PEA (Lethyrus maritimus L.) (2013) (0)
Products and applications (2005) (0)
Optimization for the analysis of pyrazines in aqueous solution by direct immersion-solid phase microextraction (2001) (0)
The new U.S. patent law: What impact on chemical inventions? (2001) (0)
Food Factors and Gene Interact ions (2013) (0)
Calorie‐Reduced Lipids and Health (2020) (0)
Antioxidative Function of Seeds and Nuts and Their Traditional Oils in the Orient (2005) (0)
Novel quercetin-3-O-glucoside eicosapentaenoic acid ester ameliorates inflammation and hyperlipidemia (2015) (0)
A New Treatment and Prevention Strategy for Human Papillomaviruses (2005) (0)
Diets of whole versus partitioned food: Caloric dilution and disease risk. A review (2001) (0)
Herbal and Vegetable Juices (2016) (0)
Alcoholic Beverages and Water (2016) (0)
Mono- and dioleyl p-coumarate phenolipids and their antioxidant activity in a muscle food model system (2022) (0)
Recent findings on the quality of high fructose corn syrup (2001) (0)
SDE-GC-MS profiling of short- and long-term ripened fermented sausages (2001) (0)
Seal blubber oil and its long-chain polyunsaturated fatty acids: processing technologies and applications (2002) (0)
Process-induced chemical changes in foods. An overview. (1998) (0)
Antiglycative and anti-inflammatory effects of lipophilized tyrosol derivatives (2020) (0)
After 10 Years as Editor-in-Chief of the Journal of Functional Foods (Jff) (2017) (0)
Antibacterial actions of tea polyphenols and their practical applications in humans. (1999) (0)
EFFECT OF ALKALI AND ALKALI‐EARTH HALIDES ON TEXTURE AND COOKING YIELD OF COOKED COMMINUTED LEAN PORK (1998) (0)
Antioxidants and Antioxidant Activities of Several White and Red Wines (2010) (0)
Amino Acids and Mineral Constituents of Snow Crab Processing Discards (1991) (0)
International Standards and Legislative Issues Concerning Olive Oil and Table Olives and the Nutritional, Functional, and Health Claims Related (2017) (0)
Lipids and Cardiovascular Health (2020) (0)
Omega-3 Oils, Their Food and Non-food Application and Beneficial Health Effects (2013) (0)
Regulation of bone metabolism: milk basic protein. (2006) (0)
Integrated bioinformatics approach for identification of bioactive peptides from orange-footed (Cucumaria frondosa) sea cucumber hydrolysate by-products (2021) (0)
Development of an analytical method to establish criteria for PET recycling for direct food contact applications (2001) (0)
Metabolic, toxicological, chemical, and commercial perspectives on esterification of dietary polyphenols: a review. (2023) (0)
Launch of Journal of Food Bioactives (JFB) (2018) (0)
Taste Relaxation Effect (2010) (0)
Caffeinated Beverages: Tea, Coffee, and Cocoa/Chocolate (2016) (0)
Measurement of Flavor Release from the Microencapsulated Products (2010) (0)
The In Vitro and In Vivo Inhibitory Effects of Lycopene on the Growth of Human Colon Cancer Cells (2010) (0)
The suitability of Fourier transform infrared methodology for the prediction of dimethylamine content in frozen minced hake (2001) (0)
Active polymer packagings to increase the time of food safety theoretical (2001) (0)
Novel Marine Bioactives: Application in Functional Foods, Nutraceuticals, and Pharmaceuticals (2022) (0)
Synergies of herbal teas on improved plasma antioxidant capacity and postprandial hypoglycemic response in healthy adults (2021) (0)
Antioxidant activity of EGC (epigallocatechin) ester derivatives in food and biological model system (2022) (0)
against adenocarcinoma cells , and human LDL cholesterol oxidation inhibition , of whole grains , dehulled grains , hulls , and bound fraction extracts of kodo and pearl millets . ’ MATERIALS (2011) (0)
Development of a trapping system for isolation of volatile flavor compounds from different food matrices (2001) (0)
Finger millet porridges subjected to different processing conditions showed low glycemic index and variable efficacy on plasma antioxidant capacity of healthy adults (2020) (0)
Stability of Edible Oils: Examining the Role of Endogenous/exogenous Antioxidants and Phenolipids (2021) (0)
Use of nuclear techniques for the measurement of trace elements in food-part II (2001) (0)
Characterization of a Granular Cellulose-containing Delivery System for Flavors Using Accelerated Solvent Extraction Coupled with Gas Chromatography (2010) (0)
Water-Soluble Protein Preparations from Under-Utilized Fish Species (2020) (0)
Functional properties of protein isolates from camelina (Camelina sativa (L.) Crantz) and flixweed (sophia, Descurainis sophia L.) seed meals (2021) (0)
Seafood Safety, Processing and Biotechnology: An Overview (2020) (0)
Comparative organoleptic evaluation of different types of black table olives (2001) (0)
Optimized enzymatic synthesis of (epi)gallocatechin (EGC) monolaurate and the antioxidant evaluation of its ester analogs (2023) (0)
Upregulation of immune system against COVID-19: The role of food science, nutrition and bioactive compounds (2022) (0)
Natural Antioxidants trom Oilseeds (1997) (0)
Novel chemicals from plants via bioengineering. An overview. (1999) (0)
Improvement of Phenolic Contents and Antioxidant Activities of Longan (Dimocarpus longan) Peel Extracts by Enzymatic Treatment (2019) (0)
Alternative meat-curing systems (1984) (0)
Glucosamine Production and Health Benefi ts (2007) (0)
Specialty oils and oil products (2005) (0)
In commemoration of the international year of pulses (2017) (0)
Flavor and Aroma Evaluation of Foods: The Role of the Flavorist in Food Product Development (2010) (0)
DSC (DIFFERENTIAL SCANNING CALORIMETRY) STUDIES OF AROMATIC HYDROCARBON PICRATES (1980) (0)
NOVEL CHEMICALS FROM PLANTS VIA BIOENGINEERING (1999) (0)
Butter (2020) (0)
Functional Foods from Garlic and Onion (2005) (0)
PROTEINACEOUS FOOD PRODUCT CONTAINING STABLIZED COOKED CURED-MEAT PGMENT Inventors : (2017) (0)
Contribution to Flavor (2003) (0)
Protective effect of rosmarinic acid-rich extract from Trichodesma khasianum Clarke against microbiota dysbiosis in high-fat diet-fed obese mice. (2022) (0)
Trace Minerals In Foods (Food Science & Technology Series/28) (1989) (0)
A Rapid and Efficient HPLC Method for Determination of Vanillin and Related Phenolic Components in Vanilla Extracts Using Sub-2μm Column Technologies (2010) (0)
TECHNOLOGICAL APPROACHES TO BIOACTIVE PEPTIDE PRODUCTION (2008) (0)
Some Benefits of Polyphosphates in Cooked Ground Chicken Meat (1988) (0)
Fermented and Fortified Functional Beverages (2016) (0)
Methanol-Ammonia-Water Treatment of Canola and Isolated Glucosinolates (1987) (0)
Polyphenol composition and antioxidant potential of mint leaves (2019) (0)
Safflower Oil (2020) (0)
Report of the ISNFF-ICoFF 2019 Joint Conference (2019) (0)

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What Schools Are Affiliated With Fereidoon Shahidi?

Fereidoon Shahidi is affiliated with the following schools:

University of Oxford
National University of Singapore
Memorial University of Newfoundland
University of Tehran
University of Manchester