Michael Hodson Gordon

Michael Hodson Gordon's AcademicInfluence.com Rankings

Chemistry

#4165

World Rank

#5229

Historical Rank

Physical Chemistry

#616

World Rank

#669

Historical Rank

chemistry Degrees

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Chemistry

Michael Hodson Gordon's Degrees

Masters Chemical Engineering Stanford University
Bachelors Chemical Engineering University of California, Berkeley

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Michael Hodson Gordon'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

The Mechanism of Antioxidant Action in Vitro (1990) (1164)
Antioxidant activity and mechanism of action of thymol and carvacrol in two lipid systems (1999) (534)
Antioxidant and antimicrobial activities of tea infusions (2008) (499)
Antioxidants in food : practical applications (2001) (429)
Effect of roasting on the antioxidant activity of coffee brews. (2002) (334)
Antioxidant activity of hydroxytyrosol acetate compared with that of other olive oil polyphenols. (2001) (291)
Dietary antioxidants in disease prevention. (1996) (251)
Antioxidants in food (2001) (205)
World oilseeds; chemistry, technology and utilization (1993) (190)
Comparison of the antioxidant activity of two Spanish onion varieties (2008) (186)
Changes in phenolic composition and antioxidant activity of virgin olive oil during frying. (2003) (185)
Antioxidant and tyrosinase inhibitory activity of mango seed kernel by product (2009) (184)
Flavonoid-rich fruit and vegetables improve microvascular reactivity and inflammatory status in men at risk of cardiovascular disease--FLAVURS: a randomized controlled trial. (2014) (159)
Extraction of polyphenols from processed black currant (Ribes nigrum L.) residues. (2006) (157)
The effect of sterols on the oxidation of edible oils (1983) (156)
Antioxidant Properties of Catechins and Green Tea Extracts in Model Food Emulsions (1997) (133)
2 – The development of oxidative rancidity in foods (2001) (131)
Aqueous enzyme assisted oil extraction from oilseeds and emulsion de-emulsifying methods: A review (2015) (127)
The effects of antioxidants on changes in oils during heating and deep frying (1995) (126)
Antioxidant Properties of Carotenoids In Vitro and In Vivo (2004) (121)
Changes in the flavonoid and phenolic acid contents and antioxidant activity of red leaf lettuce (Lollo Rosso) due to cultivation under plastic films varying in ultraviolet transparency. (2007) (117)
Antioxidant activity of quercetin and myricetin in liposomes. (1998) (116)
Effect of antioxidants on losses of tocopherols during deep-fat frying (1995) (109)
Antioxidant properties of kilned and roasted malts. (2005) (109)
Determination of the total antioxidant activity of fruits and vegetables by a liposome assay. (2003) (104)
Antioxidant Properties of Three Aromatic Herbs (Rosemary, Thyme and Lavender) in Oil-in-Water Emulsions (2013) (102)
Dietary supplementation with a natural carotenoid mixture decreases oxidative stress (2003) (101)
Activity and location of olive oil phenolic antioxidants in liposomes. (2003) (94)
Changes in the antioxidant properties of protein solutions in the presence of epigallocatechin gallate (2007) (93)
Isolation and characterization of the antioxidant component 3,4-dihydroxyphenylethyl 4-formyl-3-formylmethyl-4-hexenoate from olive (Olea europaea) leaves. (2001) (90)
Effects of enrichment of refined olive oil with phenolic compounds from olive leaves. (2007) (88)
A study of the antioxidant capacity of oak wood used in wine ageing and the correlation with polyphenol composition (2011) (87)
Effect of pH on the antimicrobial activity and oxidative stability of oil-in-water emulsions containing caffeic acid. (2007) (86)
Supplementation with fruit and vegetable soups and beverages increases plasma carotenoid concentrations but does not alter markers of oxidative stress or cardiovascular risk factors. (2006) (85)
Antioxidant activity of extracts from old tea leaves (1999) (85)
Absorption and metabolism of olive oil secoiridoids in the small intestine. (2011) (84)
Antioxidant activity of quinones extracted from tanshen (Salvia miltiorrhiza Bunge) (1992) (82)
Antioxidant properties of annatto carotenoids (2003) (80)
A comparison of oil stability based on the metrohm rancimat with storage at 20°C (1994) (78)
Effect of a cellulase treatment on extraction of antioxidant phenols from black currant (Ribes nigrum L.) pomace. (2009) (75)
Phenolic contents of lettuce, strawberry, raspberry, and blueberry crops cultivated under plastic films varying in ultraviolet transparency (2010) (74)
Interaction of anthocyanins with human serum albumin: influence of pH and chemical structure on binding. (2013) (74)
Extraction and determination of ellagic acid contentin chestnut bark and fruit. (2008) (74)
A comparative study of the characteristics of French fries produced by deep fat frying and air frying. (2015) (73)
Effects of pH and ferric ions on the antioxidant activity of olive polyphenols in oil-in-water emulsions (2002) (73)
Aqueous enzymatic extraction of Moringa oleifera oil. (2016) (72)
Antioxidant properties of myricetin and quercetin in oil and emulsions (1998) (72)
Antioxidant capacity and phenolic composition of different woods used in cooperage (2011) (71)
Albumin causes a synergistic increase in the antioxidant activity of green tea catechins in oil-in-water emulsions (2007) (70)
CHARACTERIZATION OF THE PHYTOCHEMICALS AND ANTIOXIDANT PROPERTIES OF EXTRACTS FROM TEAW (CRATOXYLUM FORMOSUM DYER) (2007) (70)
Effects of composition on fat rheology and crystallisation (2007) (68)
Interactions of ferric ions with olive oil phenolic compounds. (2005) (67)
Tiger nut oil (Cyperus esculentus L.): A review of its composition and physico‐chemical properties (2014) (66)
Development of steryl ester analysis for the detection of admixtures of vegetable oils (1997) (64)
Peroxyl radical-scavenging activity of coffee brews (2005) (60)
Volatile oxidation compounds in a conjugated linoleic acid-rich oil (2009) (59)
A randomised trial to investigate the effects of acute consumption of a blackcurrant juice drink on markers of vascular reactivity and bioavailability of anthocyanins in human subjects (2011) (59)
4 – Measuring antioxidant activity (2001) (57)
Antioxidant properties of extracts from tanshen (Salvia miltiorrhiza Bunge) (1992) (55)
Detection of pressed hazelnut oil in virgin olive oil by analysis of polar components: improvement and validation of the method (2004) (55)
Synergistic effect of BSA on antioxidant activities in model food emulsions (2004) (54)
The antioxidant activity and stability of the phenolic fraction of green olives and extra virgin olive oil (2001) (52)
Solid phase microextraction of volatile oxidation compounds in oil-in-water emulsions (2005) (51)
Antioxidant activity of selected phenols and herbs used in diets for medical conditions (2018) (50)
Ferric Ions Reduce the Antioxidant Activity of the Phenolic Fraction of Virgin Olive Oil (2002) (49)
Fat-soluble vitamin assays in food analysis (1990) (47)
Significance of Dietary Antioxidants for Health (2011) (47)
Longitudinal selenium status in healthy British adults: assessment using biochemical and molecular biomarkers. (2008) (46)
Effects of enhanced consumption of fruit and vegetables on plasma antioxidant status and oxidative resistance of LDL in smokers supplemented with fish oil (2003) (46)
Antioxidant activity of flavonoids isolated from licorice (1995) (46)
Enhancing the recovery of tiger nut (Cyperus esculentus) oil by mechanical pressing: Moisture content, particle size, high pressure and enzymatic pre-treatment effects. (2016) (45)
Physico-chemical changes occurring in oil when atmospheric frying is combined with post-frying vacuum application. (2013) (45)
Effects of copper on the antioxidant activity of olive polyphenols in bulk oil and oil-in-water emulsions. (2006) (41)
Steryl ester analysis as an aid to the identification of oils in blends (1992) (41)
Antioxidant properties of Teaw (Cratoxylum formosum Dyer) extract in soybean oil and emulsions. (2006) (39)
Gelatine-Based Antioxidant Packaging Containing Caesalpinia decapetala and Tara as a Coating for Ground Beef Patties (2016) (39)
Light-induced off-flavor development in cloudy apple juice. (2007) (39)
Flavor characterization of sugar-added pennywort (Centella asiatica L.) juices treated with ultra-high pressure and thermal processes. (2009) (39)
Effects of chlorogenic acid and bovine serum albumin on the oxidative stability of low density lipoproteins in vitro. (2010) (38)
Measuring antioxidant activity (2001) (38)
Antioxidant synergy between phosphatidyl ethanolamine and α-tocopherylquinone (1993) (37)
Effect of an Ethanol Extract from Summer Savory (Saturejae hortensisL) on the Stability of Sunflower Oil at Frying Temperature (1997) (35)
Purified phenolics from hydrothermal treatments of biomass: ability to protect sunflower bulk oil and model food emulsions from oxidation. (2011) (34)
Impact of the quantity and flavonoid content of fruits and vegetables on markers of intake in adults with an increased risk of cardiovascular disease: the FLAVURS trial (2013) (33)
Factors Influencing the Use of Vegetable Fats in Chocolate (1979) (33)
Antioxidant properties of malt model systems. (2005) (33)
Frying of potato chips in a blend of canola oil and palm olein: changes in levels of individual fatty acids and tocols (2012) (32)
Effects of chronic consumption of fruit and vegetable puree-based drinks on vasodilation, plasma oxidative stability and antioxidant status. (2012) (32)
Effects of phytate and minerals on the bioavailability of oxalate from food. (2013) (32)
Bovine serum albumin produces a synergistic increase in the antioxidant activity of virgin olive oil phenolic compounds in oil-in-water emulsions. (2008) (31)
Effects of composition and processing variables on the oxidative stability of protein-based and oil-in-water food emulsions (2017) (29)
Effects of chronic and acute consumption of fruit- and vegetable-puree-based drinks on vasodilation, risk factors for CVD and the response as a result of the eNOS G298T polymorphism (2009) (29)
Recovery of astaxanthin using colloidal gas aphrons (CGA) : A mechanistic study (2009) (29)
Effects of acute consumption of a fruit and vegetable purée-based drink on vasodilation and oxidative status (2012) (27)
Development of colour and firmness in strawberry crops is UV light sensitive, but colour is not a good predictor of several quality parameters. (2012) (27)
Performance of palm-based fat blends with a low saturated fat content in puff pastry (2011) (27)
Flavour characterisation of fresh and processed pennywort (Centella asiatica L.) juices (2010) (27)
Influence of polysaccharides and storage during processing on the properties of mango seed kernel extract (microencapsulation). (2012) (27)
Effects of minor components on the crystallization of coconut oil (1991) (27)
Enhancing the oxidative stability of rice crackers by addition of the ethanolic extract of phytochemicals from Cratoxylum formosum Dyer. (2007) (26)
Caesalpinia decapetala Extracts as Inhibitors of Lipid Oxidation in Beef Patties (2015) (25)
Extraction of Antioxidants from Borage (Borago officinalis L.) Leaves—Optimization by Response Surface Method and Application in Oil-in-Water Emulsions (2014) (24)
Effects of endogenous flour lipids on the quality of short‐dough biscuits (2004) (24)
The role of fat in human nutrition (1984) (24)
Astringency reduction in red wine by whey proteins. (2016) (24)
Flavours Derived from Fats (1994) (23)
Detection of pressed hazelnut oil in admixtures with virgin olive oil by analysis of polar components (2001) (23)
Effect of processing on the composition and oxidative stability of coconut oil (1991) (22)
Effects of endogenous flour lipids on the quality of semisweet biscuits. (2003) (21)
Effects of caffeic acid and bovine serum albumin in reducing the rate of development of rancidity in oil-in-water and water-in-oil emulsions (2011) (21)
Products from the autoxidation of Δ5-avenasterol (1984) (21)
Effects of variation in the palm stearin : Palm olein ratio on the crystallisation of a low-trans shortening (2007) (21)
High pressure pre-treatment of Moringa oleifera seed kernels prior to aqueous enzymatic oil extraction (2017) (21)
Effect of lipid oxidation products on the transesterification activity of an immobilized lipase (1991) (20)
Effect of Enzyme Pre-treatments on Bioactive Compounds in Extracted Tiger Nut Oil and Sugars in Residual Meals (2016) (20)
The potential for competitive and healthy food chains of benefit to the countryside (2008) (18)
Effect of TAG composition on performance of low saturate shortenings in puff pastry (2012) (18)
Characterization and storage stability of the extract of Thai mango (Mangifera indica Linn. Cultivar Chok-Anan) seed kernels (2014) (17)
The Glu298Asp single nucleotide polymorphism in the endothelial nitric oxide synthase gene differentially affects the vascular response to acute consumption of fruit and vegetable puree based drinks. (2012) (17)
Use of lyophilised and powdered Gentiana lutea root in fresh beef patties stored under different atmospheres. (2015) (16)
A novel combined biomarker including plasma carotenoids, vitamin C, and ferric reducing antioxidant power is more strongly associated with fruit and vegetable intake than the individual components. (2014) (16)
Volatiles derived from lipoxygenase-catalysed reactions in winged beans (Psophocarpus tetragonolobus) (1987) (16)
The role of olive oil in the preservation of yogurt cheese (labneh anbaris) (1999) (16)
UV—visible spectrophotometry (1987) (15)
The use of colloidal gas aphrons as novel downstream processing for the recovery of astaxanthin from cells of Phaffia rhodozyma (2008) (14)
Effect of phospholipids on enzyme-catalyzed transesterification of oils (1991) (14)
Cooxidation of .beta.-carotene by soybean lipoxygenase (1988) (13)
Principles of gas chromatography (1990) (13)
A Comparison of the Steryl Esters of Coconut and Palm Kernel Oils (1992) (12)
Enzymatic hydrolysis of phytate and effects on soluble oxalate concentration in foods. (2017) (12)
Principles and Applications of Gas Chromatography in Food Analysis (2011) (11)
Effect of Leaves of Caesalpinia decapetala on Oxidative Stability of Oil-in-Water Emulsions (2017) (11)
Effects of heating and bleaching on formation of stigmastadienes in olive oil (2001) (11)
Nutrition of tempe moulds (1995) (11)
Modelling Extraction of White Tea Polyphenols: The Influence of Temperature and Ethanol Concentration (2014) (10)
Erratum: Flavonoid-rich fruit and vegetables improve microvascular reactivity and inflammatory status in men at risk for cardiovascular disease-flavurs: A randomized controlled trial (The American Journal of Clinical Nutrition (2014) 99 (479-89)) (2014) (10)
Role of fats in food and nutrition (2nd edition): By M. I. Gurr. Elsevier Applied Science, London, 1992. x + 207 pp. ISBN 1-85166-755-5. Price: £70·00 (1993) (10)
Instrumental Analysis in the Biological Sciences (1989) (9)
Oilseeds as a source of antioxidants (2003) (8)
Use of lipolysis in the isolation of sterol esters (1996) (8)
A comparative study of the characteristics of (2017) (8)
Solution properties of vanillin and diacetyl in aqueous-ethanol solutions (1996) (8)
Introduction to instrumental methods of analysis (1987) (7)
Effects of chronic and acute fruit and vegetable juice consumption on cardiovascular disease risk factors (2009) (7)
Co-oxidation of fat-soluble vitamins by soybean lipoxygenase (1989) (7)
Food and nutrient structure (2011) (6)
Urinary Excretion of Anthocyanins Following Consumption of Strawberry and Red Grape Juice. (2019) (6)
Assessment of thin-film oxidation with ultraviolet irradiation for predicting the oxidative stability of edible oils (1994) (6)
Food oils and their uses, 2nd edition: By Theodore J. Weiss, Ellis Horwood Ltd, 1983. 310 pp. Price: £30·00 (1984) (6)
Light-induced off-flavour in cloudy apple juice (2006) (5)
4. Milk Lipids (2013) (5)
Effects of food structure and ingredient interactions on antioxidant capacity (2010) (5)
Provenance of the oil in par-fried French fries after finish frying. (2012) (5)
Developments in the Analysis of Lipids (1998) (4)
4 – Antioxidant Properties of Flavonols (1999) (4)
Developments in oils and fats: Ed. R. J. Hamilton. Chapman and Hall, London, 1995. ISBN 0-7514-0205-2. x + 269 pp. £65.00 (1995) (4)
Fats and Fatty Foods (1993) (3)
Properties of winged bean lipoxygenase (Psophocarpus tetragonolobus) (1987) (3)
Isolation of polar lipid classes from wheat flour extracts by preparative high-performance liquid chromatography (2001) (2)
FOOD AND NUTRITIONAL ANALYSIS | Antioxidants and Preservatives (2005) (2)
Handling and storage of oilseeds, oils, fats and meal: By H. B. W. Patterson. Elsevier Applied Science Publishers, London, 1989. ISBN 1-85166-248-0. ii + 394 pp. Price: £55·00 (1990) (2)
Rancidity in foods: Edited by J. C. Allen and R. J. Hamilton. Applied Science Publishers Ltd, London, 1983. 199 pp. Price: £24.00 (1984) (2)
ANALYSIS OF ANTIOXIDANT PROPERTIES OF COFFEE BREWS (2)
ANTIOXIDANTS | Natural Antioxidants (2003) (2)
Oxidative properties of Moringa oleifera kernel oil from different extraction methods during storage. (2019) (2)
LIPIDS | Polar Lipids (2005) (1)
Effect of consumption of five portions of fruit and vegetables as juice shots on risk factors for cardiovascular disease (2006) (1)
Effects of the chronic consumption of fruit- and vegetable-juice shots on oxidative stability of plasma (2007) (1)
Inhibition of light-induced off-flavour development by singlet oxygen quenchers in cloudy apple juice (2010) (1)
Chemistry of oils and fats – sources, composition, properties and uses (2006) (1)
Atmospheric oxidation and antioxidants. Volumes I, II and III: Edited by G. Scott. Pp. 234, 542 and 376. Elsevier. 1993. Set price US $557 ISBN 0 444 89618 X (1993) (1)
Effect of oil , surfactant and phenolic extract from mango seed kernel on the physicochemical properties of W / O / W emulsions (2011) (1)
The consumption of fruit juice rich in flavonoids increases plasma antioxidant status (2008) (1)
Palm oil: Vol. 15 in the Critical Reports on Applied Chemistry Series. Edited by F. D. Gunstone. Published for the Society of Chemical Industry by John Wiley & Sons, Chichester. 1987. ix + 100 pp. Price: £29.00. ISBN 0-471-91335-9 (1988) (1)
Numerical Investigation of an Improved Gas and Steam Turbine Seal (1996) (1)
Amphoteric surfactants. Surfactant science series, volume 12: Edited by Bernard R. Bluestein and Clifford L. Hilton. Marcel Dekker, New York and Basle, 1982. 352 pp. Price: Sfr. 156 (1984) (1)
Fluorescence and phosphorescence spectrophotometry (1987) (1)
Characterization of food — Emerging methods Ed. A. G. Gaonkar. Elsevier Science, Amsterdam, 1995. ISBN 0 44481 499 X. Df1450.00, US$264.75 (1996) (1)
Would Functional Agricultural Foods Improve Human Health (2008) (1)
The impact of gelatin and bovine serum albumin on the activities of antioxidants in a food model. (2020) (1)
Book reviewAnalysis of oilseeds, fats and fatty foods: Edited by J. B. Rossell and J. L. R. Pritchard. Elsevier Applied Science Publishers Ltd. London, 1991. xii + 558 pp. ISBN 1-85166-614-1. Price: £86.00 (1993) (1)
Recent advances in chemistry and technology of fats and oils: Edited by R. J. Hamilton and A. Bhati, Elsevier Applied Science, London, 1987. xii + 188 pp. ISBN 1-85166-070-4. Price: £30·00 (1988) (0)
Rapid methods of analysis of food and food raw materials (1990) (0)
Effects of bioactive phytochemicals on the susceptibility of LDL particles to oxidation (2008) (0)
Chemical and functional properties of food components: Edited by Z. E. Sikorski. Technomic Publishing Co., Inc., Lancaster, 1997. ISBN 1-56676-464-5. xii + 293 pp. US$169.95 (1998) (0)
Rapeseed—chemistry and technology: By H. Niewiadomski, Elsevier Science Publishers, Amsterdam, 1990. 448 pp. ISBN 0-444-98799-1. Price: US$164·00/Dfl.320·00 (1991) (0)
Food uses of whole oil and protein seeds: Edited by Edmund W. Lusas, David R. Erickson & Wai-Kit Nip. American Oil Chemists Society, Champaign, IL, 1989. v + 401 pp. ISBN 0-935315-23-3. Price: US$80·00 ($60·00 for AOCS members) (1990) (0)
Impact of increasing doses of flavonoid-rich and flavonoid-poor fruits and vegetables on vascular reactivity in an ‘at risk’ group: findings from the FLAVURS study (2011) (0)
Dietary oxalate reduction after inoculation of Oxalobacter formigenes in fecal batch culture systems (2014) (0)
Biomarkers of fruit and vegetable consumption: findings from the FLAVURS study (2011) (0)
Effect of Aqueous Enzymatic Extraction Parameters on the Moringa oleifera Oil Yield and Formation of Emulsion (2015) (0)
Gas chromatography. A practical course: By Gerhard Schomburg, VCH, Weinheim, 1990. xiv + 320 pp. ISBN 3-527-27879. Price: £30·50 (1991) (0)
Effect of acute intervention with flavonoid-rich juice on the plasma antioxidant capacity (2007) (0)
Polyphenol content and antioxidant activity of beer (2007) (0)
Introduction to spectroscopy (1987) (0)
Evaluation by volatile profile of the synergistic antioxidant effect between bovine serum albumin and virgin olive oil phenolic compounds in an oil-in-water emulsion (2008) (0)
Antioxidants: natural vs artificial. (1990) (0)
A human study investigating the effects of increased fruit and vegetable consumption in smokers. (2001) (0)
Food Authentication: Edited by P. R. Ashurst & M. J. Dennis. Blackie Academic and Professional, London, 1996. ISBN 0 7514 03415. xiv + 399 pp. £69.00 (1997) (0)
Food and free radicals (1998) (0)
A STUDY OF THE ANTIOXIDANT CAPACITY OF OAK WOOD USED IN 1 WINE AGEING AND THE CORRELATION WITH POLYPHENOL 2 COMPOSITION 3 4 (2011) (0)
Use of liposomes to assess activity of natural antioxidants. (2001) (0)
Chapter 2: Food and Nutrient Structure (2017) (0)
Effects of acute consumption of fruit- and vegetable-puree-based-drink on plasma antioxidant status and flavonoid metabolites (2010) (0)
Factors Affecting Cellular Uptake of Anthocyanins: The Role of pH, Glucose and Anthocyanin Structure (2022) (0)
Impact of increasing doses of flavonoid-rich and flavonoid-poor fruits and vegetables on antioxidant status in humans–FLAVURS study (2010) (0)
Free radicals and food additives: Edited by Okezie I. Aruoma and Barry Halliwell. Taylor & Francis, London, 1991. xvii + 201 pp. ISBN 0-85066-766-6 Price: £35.00 (1992) (0)
Effect of oil, surfactant and phenolic extract from mango seed kernel on the physicochemical properties of water–oil–water (W/O/W) emulsions (2011) (0)
Rancidity in foods. 2nd edn.: Edited by J. C. Allen & R. J. Hamilton. Elsevier Applied Science Publishers, London, 1989. xii + 244 pp. ISBN 1-85166-327-4. Price: £37·00 (1990) (0)
Glass capillary chromatography in clinical medicine and pharmacology: Edited by Halvor Jaeger. Marcel Dekker Inc., New York, 1985, 656 pp. Price: US$119.50 (1986) (0)
Analytical instrumentation handbook (1991) (0)
Antioxidants in Muscle Foods — Nutritional Strategies to Improve Quality: E. Decker, C. Faustman, C.J. Lopez-Bote (Eds.); John Wiley & Sons, New York, 2000; xii+499 pages; ISBN 0-471-31454-4, $71.50. (2001) (0)
Phytochemicals from beer: identification, antioxidant activity, absorption and bioactivity (2010) (0)
Advances in food emulsions and foams Edited by E. Dickinson and G. Stainsby, Elsevier Applied Science, London, 1988, pp. × + 397, price £52.00. ISBN 1–85166–200–6 (2007) (0)
Technological advances in improved and alternative sources of lipids: Edited by B. S. Kamel & Y. Kakuda, Blackie Academic & Professional, Glasgow. 1993. xiv 397 pp. Cost £69.00. ISBN 0-7514-00017 (1995) (0)
Hydrogenation of fats and oils: By H. B. W. Patterson, Applied Science Publishers, London, 1983. 310 pp. Price: £38·00 (1984) (0)
Would Functional Agricultural Foods Improve Human Health ? 1 (2009) (0)
Ellagic acid in chestnut wood. (2009) (0)
Instrumental methods in food analysis (1998) (0)
Frying of food: Edited by G. Varela, A. E. Bender & I. D. Morton, VCH Publishers, Weinheim, FRG, and Ellis Horwood, Chichester, UK, 1988. ISBN 0-89573-648-9. 202 pp. Price: DM 178·00 (1989) (0)
Amino acids and other nitrogen-containing compounds (1990) (0)
Optimization of oxalate extraction conditions applied to leguminous and cereal products using high performance liquid chromatography (2019) (0)
Determination of vitamin E: Tocopherols and tocotrienols: Claude Bourgeois. Elsevier Applied Science, London, 1992. vi + 162 pp. ISBN 1851667547. Price: £75.00 (1993) (0)
The effects of acute consumption of a blackcurrant juice drink on markers of endothelial function as a risk factor for CVD (2010) (0)
Carbohydrate polyesters as fat substitutes: Edited by Casimir C. Akoh and Barry G. Swanson, Marcel Dekker Inc., New York, 1994. pp. viii + 269. ISBN 0-8247-9062-6. US$ 125 (1995) (0)
Fat crystal networks, Alejandro G. Marangoni. Marcel Dekker, New York (2005), viii + 854 pp. Cost US $199.95, ISBN: 0-8247-4075-0 (2007) (0)
Effects of acute consumption of fruit- and vegetable-juice shots on vasodilation and risk factors for CVD (2007) (0)
Oxidative enzymes in foodEdited by D. S. Robinson and N. A. M. Eskin. Elsevier Applied Science Publishers, Barking, 1991. ix + 314 pp. ISBN 1-85166-613-3. Price £ 66.00 (1993) (0)
Fat soluble vitamins: Edited by Anthony T. Diplock. Heinemann, London. 1985. XV + 319 pp. Price: £22.00 (1986) (0)
Investigation of the effects of rennet proteins and peptides on the astringency of red wine (2014) (0)

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What Schools Are Affiliated With Michael Hodson Gordon?

Michael Hodson Gordon is affiliated with the following schools:

University of Reading
University of Arkansas