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Results:
1-13
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Results: 13
Authors:
Meyer, AS
Frankel, EN
Citation: As. Meyer et En. Frankel, Antioxidant activity of hydroxycinnamic acids on human low-density lipoprotein oxidation, METH ENZYM, 335, 2001, pp. 256-265
Authors:
Frankel, EN
Meyer, AS
Citation: En. Frankel et As. Meyer, The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants, J SCI FOOD, 80(13), 2000, pp. 1925-1941
Authors:
Chang, S
Tan, C
Frankel, EN
Barrett, DM
Citation: S. Chang et al., Low-density lipoprotein antioxidant activity of phenolic compounds and polyphenol oxidase activity in selected clingstone peach cultivars, J AGR FOOD, 48(2), 2000, pp. 147-151
Authors:
Sanchez-Moreno, C
Satue-Gracia, MT
Frankel, EN
Citation: C. Sanchez-moreno et al., Antioxidant activity of selected Spanish wines in corn oil emulsions, J AGR FOOD, 48(11), 2000, pp. 5581-5587
Authors:
Schwarz, K
Huang, SW
German, JB
Tiersch, B
Hartmann, J
Frankel, EN
Citation: K. Schwarz et al., Activities of antioxidants are affected by colloidal properties of oil-in-water and water-in-oil emulsions and bulk oils, J AGR FOOD, 48(10), 2000, pp. 4874-4882
Authors:
Satue-Gracia, MT
Frankel, EN
Rangavajhyala, N
German, JB
Citation: Mt. Satue-gracia et al., Lactoferrin in infant formulas: Effect on oxidation, J AGR FOOD, 48(10), 2000, pp. 4984-4990
Authors:
Frankel, EN
Citation: En. Frankel, Food antioxidants and phytochemicals: present and future perspectives, FETT-LIPID, 101(12), 1999, pp. 450-455
Authors:
Frankel, EN
Citation: En. Frankel, Antioxidant activity by headspace gas chromatography of volatile oxidationproducts of omega-6 and omega-3 polyunsaturated lipids, METH ENZYM, 299, 1999, pp. 190-201
Authors:
Bovell-Benjamin, AC
Allen, LH
Frankel, EN
Guinard, JX
Citation: Ac. Bovell-benjamin et al., Sensory quality and lipid oxidation of maize porridge as affected by iron amino acid chelates and EDTA, J FOOD SCI, 64(2), 1999, pp. 371-376
Authors:
Satue-Gracia, MT
Andres-Lacueva, C
Lamuela-Raventos, RM
Frankel, EN
Citation: Mt. Satue-gracia et al., Spanish sparkling wines (cavas) as inhibitors of in vitro human low-density lipoprotein oxidation, J AGR FOOD, 47(6), 1999, pp. 2198-2202
Authors:
Huang, SW
Satue-Gracia, MT
Frankel, EN
German, JB
Citation: Sw. Huang et al., Effect of lactoferrin on oxidative stability of corn oil emulsions and liposomes, J AGR FOOD, 47(4), 1999, pp. 1356-1361
Authors:
Medina, I
Satue-Gracia, MT
German, JB
Frankel, EN
Citation: I. Medina et al., Comparison of natural polyphenol antioxidants from extra virgin olive oil with synthetic antioxidants in tuna lipids during thermal oxidation, J AGR FOOD, 47(12), 1999, pp. 4873-4879
Authors:
Medina, I
Satue-Gracia, MT
Frankel, EN
Citation: I. Medina et al., Static headspace gas chromatographic analyses to determine oxidation of fish muscle lipids during thermal processing, J AM OIL CH, 76(2), 1999, pp. 231-236
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