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Results: 51-75/94
Authors:
METUSALACH,"SYNOWIECKI J
BROWN J
SHAHIDI F
Citation: J. Metusalach,"synowiecki et al., DEPOSITION AND METABOLISM OF DIETARY CANTHAXANTHIN IN DIFFERENT ORGANS OF ARCTIC CHARR (SALVELINUS-ALPINUS L), Aquaculture, 142(1-2), 1996, pp. 99-106
Authors:
AMAROWICZ R
WANASUNDARA UN
KARAMAC M
SHAHIDI F
Citation: R. Amarowicz et al., ANTIOXIDANT ACTIVITY OF ETHANOLIC EXTRACT OF MUSTARD SEED, Die Nahrung, 40(5), 1996, pp. 261-263
Authors:
HAMPSON MC
AMAROWICZ R
SHAHIDI F
Citation: Mc. Hampson et al., THE PRESENCE OF MELANIN IN SYNCHYTRIUM-ENDOBIOTICUM, Mycologia, 88(4), 1996, pp. 647-650
Authors:
WETTASINGHE M
SHAHIDI F
Citation: M. Wettasinghe et F. Shahidi, OXIDATIVE STABILITY OF COOKED COMMINUTED LEAN PORK AS AFFECTED BY ALKALI AND ALKALI-EARTH HALIDES, Journal of food science, 61(6), 1996, pp. 1160-1164
Authors:
WANASUNDARA PKJPD
SHAHIDI F
Citation: Pkjpd. Wanasundara et F. Shahidi, OPTIMIZATION OF HEXAMETAPHOSPHATE-ASSISTED EXTRACTION OF FLAXSEED PROTEINS USING RESPONSE-SURFACE METHODOLOGY, Journal of food science, 61(3), 1996, pp. 604-607
Authors:
NACZK M
OICKLE D
PINK D
SHAHIDI F
Citation: M. Naczk et al., PROTEIN PRECIPITATING CAPACITY OF CRUDE CANOLA TANNINS - EFFECT OF PH, TANNIN, AND PROTEIN CONCENTRATIONS, Journal of agricultural and food chemistry, 44(8), 1996, pp. 2144-2148
Authors:
PEGG RB
SHAHIDI F
GOGAN NJ
DESILVA SI
Citation: Rb. Pegg et al., ELUCIDATION OF THE CHEMICAL-STRUCTURE OF PREFORMED COOKED CURED-MEAT PIGMENT BY ELECTRON-PARAMAGNETIC-RESONANCE SPECTROSCOPY, Journal of agricultural and food chemistry, 44(2), 1996, pp. 416-421
Authors:
WANASUNDARA UN
SHAHIDI F
Citation: Un. Wanasundara et F. Shahidi, STABILIZATION OF SEAL BLUBBER AND MENHADEN OILS WITH GREEN TEA CATECHINS, Journal of the American Oil Chemists' Society, 73(9), 1996, pp. 1183-1190
Authors:
SHAHIDI F
AMAROWICZ R
Citation: F. Shahidi et R. Amarowicz, ANTIOXIDANT ACTIVITY OF PROTEIN HYDROLYZATES FROM AQUATIC SPECIES, Journal of the American Oil Chemists' Society, 73(9), 1996, pp. 1197-1199
Authors:
KIM HH
SHAHIDI F
Citation: Hh. Kim et F. Shahidi, QUADRATIC UNIPOTENT ARTHUR PARAMETERS AND RESIDUAL SPECTRUM OF SYMPLECTIC GROUPS, American journal of mathematics, 118(2), 1996, pp. 401-425
Authors:
VENUGOPAL V
SHAHIDI F
Citation: V. Venugopal et F. Shahidi, VALUE-ADDED PRODUCTS FROM UNDERUTILIZED FISH SPECIES, Critical reviews in food science and nutrition, 35(5), 1995, pp. 431-453
Authors:
SHAHIDI F
WOOLLISCROFT LJC
Citation: F. Shahidi et Ljc. Woolliscroft, POINTING GEOMETRY FOR LOW-EARTH-ORBIT AURORAL OBSERVATIONS, Journal of guidance, control, and dynamics, 18(4), 1995, pp. 928-930
Authors:
SHAHIDI F
SYNOWIECKI J
SEN NP
Citation: F. Shahidi et al., N-NITROSAMINES IN NITRITE-CURED CHICKEN-SEAL SALAMI, Journal of food protection, 58(4), 1995, pp. 446-448
Authors:
SHAHIDI F
HAN XQ
SYNOWIECKI J
Citation: F. Shahidi et al., PRODUCTION AND CHARACTERISTICS OF PROTEIN HYDROLYSATES FROM CAPELIN (MALLOTUS-VILLOSUS), Food chemistry, 53(3), 1995, pp. 285-293
Authors:
SHAHIDI F
ONODENALORE AC
Citation: F. Shahidi et Ac. Onodenalore, WATER DISPERSIONS OF MYOFIBRILLAR PROTEINS FROM CAPELIN (MALLOTUS-VILLOSUS), Food chemistry, 53(1), 1995, pp. 51-54
Authors:
WANASUNDARA UN
SHAHIDI F
JABLONSKI CR
Citation: Un. Wanasundara et al., COMPARISON OF STANDARD AND NMR METHODOLOGIES FOR ASSESSMENT OF OXIDATIVE STABILITY OF CANOLA AND SOYBEAN OILS, Food chemistry, 52(3), 1995, pp. 249-253
Authors:
HAN XQ
SHAHIDI F
Citation: Xq. Han et F. Shahidi, EXTRACTION OF HARP SEAL GASTRIC PROTEASES AND THEIR IMMOBILIZATION ONCHITIN, Food chemistry, 52(1), 1995, pp. 71-76
Authors:
FOUAD FM
SHAHIDI F
MAMER OA
Citation: Fm. Fouad et al., COMPARISON OF THERMALLY OXIDIZED LIPIDS AND ACETAMINOPHEN WITH CONCURRENT CONSUMPTION OF ETHANOL AS INDUCERS OF LIVER-CIRRHOSIS, Journal of toxicology and environmental health, 46(2), 1995, pp. 217-232
Authors:
SRIVASTAVA RK
BROWN JA
SHAHIDI F
Citation: Rk. Srivastava et al., CHANGES IN THE AMINO-ACID POOL DURING EMBRYONIC-DEVELOPMENT OF CULTURED AND WILD ATLANTIC SALMON (SALMO-SALAR), Aquaculture, 131(1-2), 1995, pp. 115-124
Authors:
SHAHIDI F
Citation: F. Shahidi, THE NOTION OF NORM AND THE REPRESENTATION-THEORY OF ORTHOGONAL GROUPS, Inventiones Mathematicae, 119(1), 1995, pp. 1-36
Authors:
SHAHIDI F
WANASUNDARA U
BRUNET N
Citation: F. Shahidi et al., OXIDATIVE STABILITY OF OIL FROM BLUBBER OF HARP SEAL (PHOCA-GROENLANDICA) AS ASSESSED BY NMR AND STANDARD PROCEDURES, Food research international, 27(6), 1994, pp. 555-562
Authors:
SHAHIDI F
WANASUNDARA UN
AMAROWICZ R
Citation: F. Shahidi et al., NATURAL ANTIOXIDANTS FROM LOW-PUNGENCY MUSTARD FLOUR, Food research international, 27(5), 1994, pp. 489-493
Authors:
SHAHIDI F
PEGG RB
SEN NP
Citation: F. Shahidi et al., ABSENCE OF VOLATILE N-NITROSAMINES IN COOKED NITRITE-FREE CURED MUSCLE FOODS, Meat science, 37(3), 1994, pp. 327-336
Authors:
AMAROWICZ R
SYNOWIECKI J
SHAHIDI F
Citation: R. Amarowicz et al., SEPHADEX LH-20 SEPARATION OF PIGMENTS FROM SHELLS OF RED SEA-URCHIN (STRONGYLOCENTROTUS-FRANCISCANUS), Food chemistry, 51(2), 1994, pp. 227-229
Authors:
SHAHIDI F
SYNOWIECKI J
PENNEY RW
Citation: F. Shahidi et al., CHEMICAL NATURE OF XANTHOPHYLLS IN FLESH AND SKIN OF CULTURED ARCTIC CHAR (SALVELINUS-ALPINUS L), Food chemistry, 51(1), 1994, pp. 1-4