fereidoon-shahidi documents

ChemInform Abstract: Lipid Oxidation and Improving the Oxidative Stability
Documents ChemInform Abstract: Lipid Oxidation and Improving the Oxidative Stability
Novel antioxidants in food quality preservation and health promotion
Documents Novel antioxidants in food quality preservation and health promotion
Chemical composition and nutritional value of processing discards of cod (Gadus morhua)
Documents Chemical composition and nutritional value of processing discards of cod (Gadus morhua)
Production and characteristics of protein hydrolysates from capelin (Mallotus villosus)
Documents Production and characteristics of protein hydrolysates from capelin (Mallotus villosus)
Nitrite-free meat curing systems: Update and review
Documents Nitrite-free meat curing systems: Update and review
Nutrient composition of mechanically separated and surimi-like seal meat
Documents Nutrient composition of mechanically separated and surimi-like seal meat
Chemical nature of xanthophylls in flesh and skin of cultured Arctic char (Salvelinus alpinus L.)
Documents Chemical nature of xanthophylls in flesh and skin of cultured Arctic char (Salvelinus alpinus L.)
Antioxidant activity of white and black sesame seeds and their hull fractions
Documents Antioxidant activity of white and black sesame seeds and their hull fractions
Hydroxycinnamates and their in vitro and in vivo antioxidant activities
Documents Hydroxycinnamates and their in vitro and in vivo antioxidant activities
EVALUATION OF MALONALDEHYDE AS A MARKER OF OXIDATIVE RANCIDITY IN MEAT PRODUCTS
Documents EVALUATION OF MALONALDEHYDE AS A MARKER OF OXIDATIVE RANCIDITY IN MEAT PRODUCTS
HEXANAL AS AN INDICATOR OF MEAT FLAVOR DETERIORATION
Documents HEXANAL AS AN INDICATOR OF MEAT FLAVOR DETERIORATION
LIPID FATTY ACIDS, GROWTH AND COMPOSITIONAL CHARACTERISTICS OF FARMED COD (GADUS MORHUA)
Documents LIPID FATTY ACIDS, GROWTH AND COMPOSITIONAL CHARACTERISTICS OF FARMED COD (GADUS MORHUA)
STABILIZATION OF MEAT LIPIDS WITH GROUND SPICES
Documents STABILIZATION OF MEAT LIPIDS WITH GROUND SPICES
OXIDATIVE STABILITY OF FRESH AND HEAT-PROCESSED DARK AND LIGHT MUSCLES OF MACKEREL (Scomber scombrus)
Documents OXIDATIVE STABILITY OF FRESH AND HEAT-PROCESSED DARK AND LIGHT MUSCLES OF MACKEREL (Scomber scombrus)
STABILIZATION OF MEAT LIPIDS WITH FLAVONOIDS AND FLAVONOID-RELATED COMPOUNDS
Documents STABILIZATION OF MEAT LIPIDS WITH FLAVONOIDS AND FLAVONOID-RELATED COMPOUNDS
ANTIOXIDANT ROLE OF CHITOSAN IN A COOKED COD (GADUS MORHUA) MODEL SYSTEM
Documents ANTIOXIDANT ROLE OF CHITOSAN IN A COOKED COD (GADUS MORHUA) MODEL SYSTEM
ANTIOXIDANT ACTIVITY OF PHENOLIC EXTRACTS OF EVENING PRIMROSE (OENOTHERA BIENNIS): A PRELIMINARY STUDY
Documents ANTIOXIDANT ACTIVITY OF PHENOLIC EXTRACTS OF EVENING PRIMROSE (OENOTHERA BIENNIS): A PRELIMINARY STUDY
INDIVIDUAL GLUCOSINOLATES IN SIX CANOLA VARIETIES
Documents INDIVIDUAL GLUCOSINOLATES IN SIX CANOLA VARIETIES
EFFECTS OF PROCESSING AND SQUALENE ON COMPOSITION AND OXIDATIVE STABILITY OF SEAL BLUBBER OIL
Documents EFFECTS OF PROCESSING AND SQUALENE ON COMPOSITION AND OXIDATIVE STABILITY OF SEAL BLUBBER OIL
EFFECT OF THE PREFORMED COOKED CURED-MEAT PIGMENT (CCMP) ON COLOR PARAMETERS OF MUSCLE FOODS
Documents EFFECT OF THE PREFORMED COOKED CURED-MEAT PIGMENT (CCMP) ON COLOR PARAMETERS OF MUSCLE FOODS
Antioxidant activity of protein hydrolyzates from aquatic species
Documents Antioxidant activity of protein hydrolyzates from aquatic species