Authors: RAMARATHNAM N OSAWA T

Citation: N. Ramarathnam et T. Osawa, INTERNATIONAL-CONFERENCE ON FOOD FACTORS - CHEMISTRY AND CANCER PREVENTION, Trends in food science & technology, 7(2), 1996, pp. 64-66

Authors: SATO M RAMARATHNAM N SUZUKI Y OHKUBO T TAKEUCHI M OCHI H

Citation: M. Sato et al., VARIETAL DIFFERENCES IN THE PHENOLIC CONTENT AND SUPEROXIDE RADICAL SCAVENGING POTENTIAL OF WINES FROM DIFFERENT SOURCES, Journal of agricultural and food chemistry, 44(1), 1996, pp. 37-41

Authors: RAMARATHNAM N OSAWA T OCHI H KAWAKISHI S

Citation: N. Ramarathnam et al., THE CONTRIBUTION OF PLANT FOOD ANTIOXIDANTS TO HUMAN HEALTH, Trends in food science & technology, 6(3), 1995, pp. 75-82

Authors: DIOSADY LL RAMARATHNAM N

Citation: Ll. Diosady et N. Ramarathnam, NEW RESULTS IN THE CHEMICAL CHARACTERIZAT ION OF MEAT AROMA, Magyar kemiai folyoirat, 100(2), 1994, pp. 74-80

Authors: RAMARATHNAM N RUBIN LJ DIOSADY LL

Citation: N. Ramarathnam et al., STUDIES ON MEAT FLAVOR .3. A NOVEL METHOD FOR TRAPPING VOLATILE COMPONENTS FROM UNCURED AND CURED PORK, Journal of agricultural and food chemistry, 41(6), 1993, pp. 933-938

Authors: RAMARATHNAM N RUBIN LJ DIOSADY LL

Citation: N. Ramarathnam et al., STUDIES ON MEAT FLAVOR .4. FRACTIONATION, CHARACTERIZATION, AND QUANTITATION OF VOLATILES FROM UNCURED AND CURED BEEF AND CHICKEN, Journal of agricultural and food chemistry, 41(6), 1993, pp. 939-945