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Results: 1-12 |
Results: 12
The antioxidant activity and stability of the phenolic fraction of green olives and extra virgin olive oil
Authors: Keceli, T Gordon, MH
Citation: T. Keceli et Mh. Gordon, The antioxidant activity and stability of the phenolic fraction of green olives and extra virgin olive oil, J SCI FOOD, 81(14), 2001, pp. 1391-1396
Energy coupling efficiency of a hydrogen microwave plasma reactor
Authors: Gordon, MH Duten, X Hassouni, K Gicquel, A
Citation: Mh. Gordon et al., Energy coupling efficiency of a hydrogen microwave plasma reactor, J APPL PHYS, 89(3), 2001, pp. 1544-1549
Isolation and characterization of the antioxidant component 3,4-dihydroxyphenylethyl 4-formyl-3-formylmethyl-4-hexenoate from olive (Olea europaea) leaves
Authors: Paiva-Martins, F Gordon, MH
Citation: F. Paiva-martins et Mh. Gordon, Isolation and characterization of the antioxidant component 3,4-dihydroxyphenylethyl 4-formyl-3-formylmethyl-4-hexenoate from olive (Olea europaea) leaves, J AGR FOOD, 49(9), 2001, pp. 4214-4219
Antioxidant activity of hydroxytyrosol acetate compared with that of otherolive oil polyphenols
Authors: Gordon, MH Paiva-Martins, F Almeida, M
Citation: Mh. Gordon et al., Antioxidant activity of hydroxytyrosol acetate compared with that of otherolive oil polyphenols, J AGR FOOD, 49(5), 2001, pp. 2480-2485
Isolation of polar lipid classes from wheat flour extracts by preparative high-performance liquid chromatography
Authors: Papantoniou, E Hammond, EW Scriven, F Gordon, MH Schofield, JD
Citation: E. Papantoniou et al., Isolation of polar lipid classes from wheat flour extracts by preparative high-performance liquid chromatography, CEREAL CHEM, 78(6), 2001, pp. 663-665
Detection of pressed hazelnut oil in admixtures with virgin olive oil by analysis of polar components
Authors: Gordon, MH Covell, C Kirsch, N
Citation: Mh. Gordon et al., Detection of pressed hazelnut oil in admixtures with virgin olive oil by analysis of polar components, J AM OIL CH, 78(6), 2001, pp. 621-624
The role of olive oil in the preservation of yogurt cheese (labneh anbaris)
Authors: Kecell, T Robinson, RK Gordon, MH
Citation: T. Kecell et al., The role of olive oil in the preservation of yogurt cheese (labneh anbaris), INT J DAIRY, 52(2), 1999, pp. 68-72
Thermal and mechanical analysis of high-power GaAs flip-chips on CVD diamond substrates
Authors: Brown, MD Singh, SB Malshe, AP Gordon, MH Schmidt, WF Brown, WD
Citation: Md. Brown et al., Thermal and mechanical analysis of high-power GaAs flip-chips on CVD diamond substrates, DIAM RELAT, 8(10), 1999, pp. 1927-1935
Diagnostics and modeling in a pure argon plasma: Energy balance study
Authors: Kelkar, UM Gordon, MH Roe, LA Li, Y
Citation: Um. Kelkar et al., Diagnostics and modeling in a pure argon plasma: Energy balance study, J VAC SCI A, 17(1), 1999, pp. 125-132
Antioxidant activity of extracts from old tea leaves
Authors: Zandi, P Gordon, MH
Citation: P. Zandi et Mh. Gordon, Antioxidant activity of extracts from old tea leaves, FOOD CHEM, 64(3), 1999, pp. 285-288
Antioxidant activity and mechanism of action of thymol and carvacrol in two lipid systems
Authors: Yanishlieva, NV Marinova, EM Gordon, MH Raneva, VG
Citation: Nv. Yanishlieva et al., Antioxidant activity and mechanism of action of thymol and carvacrol in two lipid systems, FOOD CHEM, 64(1), 1999, pp. 59-66
Antioxidant activity of quercetin and myricetin in liposomes
Authors: Gordon, MH Roedig-Penman, A
Citation: Mh. Gordon et A. Roedig-penman, Antioxidant activity of quercetin and myricetin in liposomes, CHEM PHYS L, 97(1), 1998, pp. 79-85
Risultati: 1-12 |