AAAAAA

   
Results: 1-11 |
Results: 11
ELISA to quantify hexanal-protein adducts in a meat model system
Authors: Zielinski, TL Smith, SA Pestka, JJ Gray, JI Smith, DM
Citation: Tl. Zielinski et al., ELISA to quantify hexanal-protein adducts in a meat model system, J AGR FOOD, 49(6), 2001, pp. 3017-3023
Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties
Authors: Balogh, Z Gray, JI Gomaa, EA Booren, AM
Citation: Z. Balogh et al., Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties, FOOD CHEM T, 38(5), 2000, pp. 395-401
Antioxidant and antiinflammatory activities of anthocyanins and their aglycon, cyanidin, from tart cherries (vol 62, pg 296, 1999)
Authors: Wang, HB Nair, MG Strasburg, GM Chang, YC Booren, AM Gray, JI DeWitt, DL
Citation: Hb. Wang et al., Antioxidant and antiinflammatory activities of anthocyanins and their aglycon, cyanidin, from tart cherries (vol 62, pg 296, 1999), J NAT PROD, 62(5), 1999, pp. 802-802
Antioxidant and antiinflammatory activities of anthocyanins and their aglycon, cyanidin, from tart cherries
Authors: Wang, HB Nair, MG Strasburg, GM Chang, YC Booren, AM Gray, JI DeWitt, DL
Citation: Hb. Wang et al., Antioxidant and antiinflammatory activities of anthocyanins and their aglycon, cyanidin, from tart cherries, J NAT PROD, 62(2), 1999, pp. 294-296
Novel antioxidant compounds from tart cherries (Prunus cerasus)
Authors: Wang, HB Nair, MG Strasburg, GM Booren, AM Gray, JI
Citation: Hb. Wang et al., Novel antioxidant compounds from tart cherries (Prunus cerasus), J NAT PROD, 62(1), 1999, pp. 86-88
Dietary pigmentation and deposition of alpha-tocopherol and carotenoids inrainbow trout muscle and liver tissue
Authors: Akhtar, P Gray, JI Cooper, TH Garling, DL Booren, AM
Citation: P. Akhtar et al., Dietary pigmentation and deposition of alpha-tocopherol and carotenoids inrainbow trout muscle and liver tissue, J FOOD SCI, 64(2), 1999, pp. 234-239
Production and specificity of polyclonal antibodies to hexanal-lysine adducts
Authors: Smith, SA Pestka, JJ Gray, JI Smith, DM
Citation: Sa. Smith et al., Production and specificity of polyclonal antibodies to hexanal-lysine adducts, J AGR FOOD, 47(4), 1999, pp. 1389-1395
Antioxidant polyphenols from tart cherries (Prunus cerasus)
Authors: Wang, HB Nair, MG Strasburg, GM Booren, AM Gray, JI
Citation: Hb. Wang et al., Antioxidant polyphenols from tart cherries (Prunus cerasus), J AGR FOOD, 47(3), 1999, pp. 840-844
Synthesis of lipids by certain yeast strains grown on whey permeate
Authors: Akhtar, P Gray, JI Asghar, A
Citation: P. Akhtar et al., Synthesis of lipids by certain yeast strains grown on whey permeate, J FOOD LIPI, 5(4), 1998, pp. 283-297
Chemical characterization and stereospecific analysis of lipids synthesized by certain yeast strains
Authors: Akhtar, P Gray, JI Asghar, A
Citation: P. Akhtar et al., Chemical characterization and stereospecific analysis of lipids synthesized by certain yeast strains, J FOOD LIPI, 5(4), 1998, pp. 299-311
Influence of cherry tissue on lipid oxidation and heterocyclic aromatic amine formation in ground beef patties
Authors: Britt, C Gomaa, EA Gray, JI Booren, AM
Citation: C. Britt et al., Influence of cherry tissue on lipid oxidation and heterocyclic aromatic amine formation in ground beef patties, J AGR FOOD, 46(12), 1998, pp. 4891-4897
Risultati: 1-11 |