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Results:
1-13
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Results: 13
Authors:
LAPIDOT T
HAREL S
GRANIT R
KANNER J
Citation: T. Lapidot et al., BIOAVAILABILITY OF RED WINE ANTHOCYANINS AS DETECTED IN HUMAN URINE, Journal of agricultural and food chemistry, 46(10), 1998, pp. 4297-4302
Authors:
BARTOV I
KANNER J
Citation: I. Bartov et J. Kanner, EFFECT OF HIGH-LEVELS OF DIETARY IRON, IRON INJECTION, AND DIETARY VITAMIN-E ON THE OXIDATIVE STABILITY OF TURKEY MEAT DURING STORAGE, Poultry science, 75(8), 1996, pp. 1039-1046
Authors:
MEIR S
KANNER J
AKIRI B
PHILOSOPHHADAS S
Citation: S. Meir et al., DETERMINATION AND INVOLVEMENT OF AQUEOUS REDUCING COMPOUNDS IN OXIDATIVE DEFENSE SYSTEMS OF VARIOUS SENESCING LEAVES, Journal of agricultural and food chemistry, 43(7), 1995, pp. 1813-1819
Authors:
LEVY A
HAREL S
PALEVITCH D
AKIRI B
MENAGEM E
KANNER J
Citation: A. Levy et al., CAROTENOID-PIGMENTS AND BETA-CAROTENE IN PAPRIKA FRUITS (CAPSICUM SPP) WITH DIFFERENT GENOTYPES, Journal of agricultural and food chemistry, 43(2), 1995, pp. 362-366
Authors:
KANNER J
Citation: J. Kanner, OXIDATIVE PROCESSES IN MEAT AND MEAT-PRODUCTS - QUALITY IMPLICATIONS, Meat science, 36(1-2), 1994, pp. 169-189
Authors:
MILLER DK
GOMEZBASAURI JV
SMITH VL
KANNER J
MILLER DD
Citation: Dk. Miller et al., DIETARY IRON IN SWINE RATIONS AFFECTS NONHEME IRON AND TBARS IN PORK SKELETAL-MUSCLES, Journal of food science, 59(4), 1994, pp. 747-750
LIPID OXIDATION AND WARMED-OVER AROMA IN COOKED GROUND PORK FROM SWINE FED INCREASING LEVELS OF IRON
Authors:
MILLER DK
SMITH VL
KANNER J
MILLER DD
LAWLESS HT
Citation: Dk. Miller et al., LIPID OXIDATION AND WARMED-OVER AROMA IN COOKED GROUND PORK FROM SWINE FED INCREASING LEVELS OF IRON, Journal of food science, 59(4), 1994, pp. 751-756
Authors:
JUVEN BJ
KANNER J
SCHVED F
WEISSLOWICZ H
Citation: Bj. Juven et al., FACTORS THAT INTERACT WITH THE ANTIBACTERIAL ACTION OF THYME ESSENTIAL OIL AND ITS ACTIVE CONSTITUENTS, Journal of Applied Bacteriology, 76(6), 1994, pp. 626-631
Authors:
FRANKEL EN
HUANG SW
KANNER J
GERMAN JB
Citation: En. Frankel et al., INTERFACIAL PHENOMENA IN THE EVALUATION OF ANTIOXIDANTS - BULK OILS VS EMULSIONS, Journal of agricultural and food chemistry, 42(5), 1994, pp. 1054-1059
Authors:
PHILOSOPHHADAS S
MEIR S
AKIRI B
KANNER J
Citation: S. Philosophhadas et al., OXIDATIVE DEFENSE SYSTEMS IN LEAVES OF 3 EDIBLE HERB SPECIES IN RELATION TO THEIR SENESCENCE RATES, Journal of agricultural and food chemistry, 42(11), 1994, pp. 2376-2381
Authors:
KANNER J
FRANKEL E
GRANIT R
GERMAN B
KINSELLA JE
Citation: J. Kanner et al., NATURAL ANTIOXIDANTS IN GRAPES AND WINES, Journal of agricultural and food chemistry, 42(1), 1994, pp. 64-69
Authors:
KANNER J
WELLNITZ K
Citation: J. Kanner et K. Wellnitz, POWER IC TECHNOLOGY ENHANCES SYSTEM CAPABILITY, Electronic products, 37(6), 1994, pp. 29-32
Authors:
ITTAH Y
KANNER J
GRANIT R
Citation: Y. Ittah et al., HYDROLYSIS STUDY OF CAROTENOID-PIGMENTS OF PAPRIKA (CAPSICUM-ANNUUM-LVARIETY LEHAVA) BY HPLC PHOTODIODE-ARRAY DETECTION, Journal of agricultural and food chemistry, 41(6), 1993, pp. 899-901
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