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Results: 1-25/55
Authors:
Wanasundara, PKJPD
Wanasundara, UN
Shahidi, F
Citation: Pkjpd. Wanasundara et al., Lipolytic activity of enzymes from germinating seeds of sesame (Sesamum indicum L.), J FOOD LIPI, 8(2), 2001, pp. 75-84
Authors:
Amarowicz, R
Shahidi, F
Pegg, RB
Citation: R. Amarowicz et al., Application of semipreparative RP-18 HPLC for the purification of sesamin and sesamolin, J FOOD LIPI, 8(2), 2001, pp. 85-94
Authors:
Amarowicz, R
Fornal, J
Karamac, M
Shahidi, F
Citation: R. Amarowicz et al., Antioxidant activity of extracts of phenolic compounds from rapeseed oil cakes, J FOOD LIPI, 8(1), 2001, pp. 65-74
Authors:
Khan, MA
Shahidi, F
Citation: Ma. Khan et F. Shahidi, Effects of natural and synthetic antioxidants on the oxidative stability of borage and evening primrose triacylglycerols, FOOD CHEM, 75(4), 2001, pp. 431-437
Authors:
Chavan, UD
Shahidi, F
Naczk, M
Citation: Ud. Chavan et al., Extraction of condensed tannins from beach pea (Lathyrus maritimus L.) as affected by different solvents, FOOD CHEM, 75(4), 2001, pp. 509-512
Authors:
Chavan, UD
McKenzie, DB
Shahidi, F
Citation: Ud. Chavan et al., Protein classification of beach pea (Lathyrus maritimus L.), FOOD CHEM, 75(2), 2001, pp. 145-153
Authors:
Wettasinghe, M
Shahidi, F
Amarowicz, R
Abou-Zaid, MM
Citation: M. Wettasinghe et al., Phenolic acids in defatted seeds of borage (Borago officinalis L.), FOOD CHEM, 75(1), 2001, pp. 49-56
Authors:
Chavan, UD
McKenzie, DB
Shahidi, F
Citation: Ud. Chavan et al., Functional properties of protein isolates from beach pea (Lathyrus maritimus L.), FOOD CHEM, 74(2), 2001, pp. 177-187
Authors:
Ratnayake, WS
Hoover, R
Shahidi, F
Perera, C
Jane, J
Citation: Ws. Ratnayake et al., Composition, molecular structure, and physicochemical properties of starches from four field pea (Pisum sativum L.) cultivars, FOOD CHEM, 74(2), 2001, pp. 189-202
Authors:
Naczk, M
Amarowicz, R
Zadernowski, R
Shahidi, F
Citation: M. Naczk et al., Protein precipitating capacity of condensed tannins of beach pea, canola hulls, evening primrose and faba bean, FOOD CHEM, 73(4), 2001, pp. 467-471
Authors:
Kim, SK
Byun, HG
Park, PJ
Shahidi, F
Citation: Sk. Kim et al., Angiotensin I converting enzyme inhibitory peptides purified from bovine skin gelatin hydrolysate, J AGR FOOD, 49(6), 2001, pp. 2992-2997
Authors:
Kim, SK
Kim, YT
Byun, HG
Nam, KS
Joo, DS
Shahidi, F
Citation: Sk. Kim et al., Isolation and characterization of antioxidative peptides from gelatin hydrolysate of Alaska pollack skin, J AGR FOOD, 49(4), 2001, pp. 1984-1989
Authors:
Alasalvar, C
Grigor, JM
Zhang, DL
Quantick, PC
Shahidi, F
Citation: C. Alasalvar et al., Comparison of volatiles, phenolics, sugars, antioxidant vitamins, and sensory quality of different colored carrot varieties, J AGR FOOD, 49(3), 2001, pp. 1410-1416
Authors:
Shahidi, F
Chavan, UD
Naczk, M
Amarowicz, R
Citation: F. Shahidi et al., Nutrient distribution and phenolic antioxidants in air-classified fractions of beach pea (Lathyrus maritimus L.), J AGR FOOD, 49(2), 2001, pp. 926-933
Authors:
Goldberg, D
Shahidi, F
Citation: D. Goldberg et F. Shahidi, On the tempered spectrum of quasi-split classical groups II, CAN J MATH, 53(2), 2001, pp. 244-277
Authors:
Park, PJ
Jung, WK
Nam, KS
Shahidi, F
Kim, SK
Citation: Pj. Park et al., Purification and characterization of antioxidative peptides from protein hydrolysate of lecithin-free egg yolk, J AM OIL CH, 78(6), 2001, pp. 651-656
Authors:
Naczk, M
Pink, J
Amarowicz, R
Pink, D
Shahidi, F
Citation: M. Naczk et al., Multivariate model for the prediction of soluble condensed tannins in crude extracts of polyphenols from canola and rapeseed hulls, J AM OIL CH, 78(4), 2001, pp. 411-414
Authors:
Jeon, YJ
Shahidi, F
Kim, SK
Citation: Yj. Jeon et al., Preparation of chitin and chitosan oligomers amd their applications in physiological functional foods, FOOD REV IN, 16(2), 2000, pp. 159-176
Authors:
Khan, MA
Shahidi, F
Citation: Ma. Khan et F. Shahidi, Tocopherols and phospholipids enhance the oxidative stability of borage and evening primrose triacylglycerols, J FOOD LIPI, 7(3), 2000, pp. 143-150
Authors:
Spurvey, SA
Shahidi, F
Citation: Sa. Spurvey et F. Shahidi, Concentration of gamma linolenic acid (GLA) from borage oil by urea complexation: Optimization of reaction conditions, J FOOD LIPI, 7(3), 2000, pp. 163-174
Authors:
Amarowicz, R
Naczk, M
Zadernowski, R
Shahidi, F
Citation: R. Amarowicz et al., Antioxidant activity of condensed tannins of beach pea, canola hulls, evening primrose, and faba bean, J FOOD LIPI, 7(3), 2000, pp. 195-205
Authors:
Senanayake, SPJN
Shahidi, F
Citation: Spjn. Senanayake et F. Shahidi, Concentration of docosahexaenoic acid (DHA) from algal oil via urea complexation, J FOOD LIPI, 7(1), 2000, pp. 51-61
Authors:
Abou-Gharbia, HA
Shehata, AAY
Shahidi, F
Citation: Ha. Abou-gharbia et al., Effect of processing on oxidative stability and lipid classes of sesame oil, FOOD RES IN, 33(5), 2000, pp. 331-340
Authors:
Gelbart, S
Shahidi, F
Citation: S. Gelbart et F. Shahidi, Boundedness of automorphic L-functions in vertical strips, J AM MATH S, 14(1), 2000, pp. 79-107
Authors:
Kim, HH
Shahidi, F
Citation: Hh. Kim et F. Shahidi, Functorial products for GL(2) x GL(3) and functorial symmetric cube for GL(2), CR AC S I, 331(8), 2000, pp. 599-604