Artículos con órdenes de acceso público - Fereidoon ShahidiMás información
No disponibles en ningún lugar: 74
Phenolic acids and flavonoids of peanut by-products: Antioxidant capacity and antimicrobial effects
AC de Camargo, MAB Regitano-d'Arce, GB Rasera, ...
Food chemistry 237, 538-544, 2017
Órdenes: Natural Sciences and Engineering Research Council of Canada
Antioxidant activity of resveratrol ester derivatives in food and biological model systems
WY Oh, F Shahidi
Food Chemistry 261, 267-273, 2018
Órdenes: Natural Sciences and Engineering Research Council of Canada
Bioactive peptides from shrimp shell processing discards: Antioxidant and biological activities
P Ambigaipalan, F Shahidi
Journal of Functional Foods 34, 7-17, 2017
Órdenes: Natural Sciences and Engineering Research Council of Canada
Phenolic and polyphenolic profiles of chia seeds and their in vitro biological activities
MJ Rahman, AC de Camargo, F Shahidi
Journal of Functional Foods 35, 622-634, 2017
Órdenes: Natural Sciences and Engineering Research Council of Canada
Identification of phenolic antioxidants and bioactives of pomegranate seeds following juice extraction using HPLC-DAD-ESI-MSn
P Ambigaipalan, AC de Camargo, F Shahidi
Food Chemistry 221, 1883-1894, 2017
Órdenes: Natural Sciences and Engineering Research Council of Canada
Phenolic profiles and antioxidant activity of defatted camelina and sophia seeds
MJ Rahman, AC de Camargo, F Shahidi
Food Chemistry 240, 917-925, 2018
Órdenes: Natural Sciences and Engineering Research Council of Canada
Phenolics of Selected Cranberry Genotypes (Vaccinium macrocarpon Ait.) and Their Antioxidant Efficacy
G Abeywickrama, SC Debnath, P Ambigaipalan, F Shahidi
Journal of Agricultural and Food Chemistry 64 (49), 9342-9351, 2016
Órdenes: Natural Sciences and Engineering Research Council of Canada
Date seed flour and hydrolysates affect physicochemical properties of muffin
P Ambigaipalan, F Shahidi
Food bioscience 12, 54-60, 2015
Órdenes: Natural Sciences and Engineering Research Council of Canada
Detection of cellular redox reactions and antioxidant activity assays
D Meng, P Zhang, L Zhang, H Wang, CT Ho, S Li, F Shahidi, H Zhao
Journal of Functional Foods 37, 467-479, 2017
Órdenes: National Natural Science Foundation of China
Sequence analysis and molecular docking of antithrombotic peptides from casein hydrolysate by trypsin digestion
M Tu, L Feng, Z Wang, M Qiao, F Shahidi, W Lu, M Du
Journal of Functional Foods 32, 313-323, 2017
Órdenes: National Natural Science Foundation of China
Lipophilization of resveratrol and effects on antioxidant activities
WY Oh, F Shahidi
Journal of agricultural and food chemistry 65 (39), 8617-8625, 2017
Órdenes: Natural Sciences and Engineering Research Council of Canada
Effect of hydrothermal processing on changes of insoluble-bound phenolics of lentils
JD Yeo, F Shahidi
Journal of Functional Foods 38, 716-722, 2017
Órdenes: Natural Sciences and Engineering Research Council of Canada
Influence of food matrix and food processing on the chemical interaction and bioaccessibility of dietary phytochemicals: A review
F Shahidi, Y Pan
Critical Reviews in Food Science and Nutrition 62 (23), 6421-6445, 2022
Órdenes: Natural Sciences and Engineering Research Council of Canada
Vitamin E as an essential micronutrient for human health: Common, novel, and unexplored dietary sources
F Shahidi, ACC Pinaffi-Langley, J Fuentes, H Speisky, AC de Camargo
Free Radical Biology and Medicine 176, 312-321, 2021
Órdenes: Natural Sciences and Engineering Research Council of Canada
Cannabis and cannabis edibles: a review
H Peng, F Shahidi
Journal of Agricultural and Food Chemistry 69 (6), 1751-1774, 2021
Órdenes: Natural Sciences and Engineering Research Council of Canada
Identification and quantification of soluble and insoluble-bound phenolics in lentil hulls using HPLC-ESI-MS/MS and their antioxidant potential
JD Yeo, F Shahidi
Food Chemistry 315, 126202, 2020
Órdenes: Natural Sciences and Engineering Research Council of Canada
Preparation and antioxidant activity of tyrosol and hydroxytyrosol esters
DY Zhou, YX Sun, F Shahidi
Journal of Functional Foods 37, 66-73, 2017
Órdenes: Natural Sciences and Engineering Research Council of Canada
Effects of roasting temperature and time on aldehyde formation derived from lipid oxidation in scallop (Patinopecten yessoensis) and the deterrent effect by antioxidants of …
Y Hu, G Zhao, F Yin, Z Liu, J Wang, L Qin, D Zhou, F Shahidi, B Zhu
Food Chemistry 369, 130936, 2022
Órdenes: National Natural Science Foundation of China
Effects of natural phenolics on shelf life and lipid stability of freeze-dried scallop adductor muscle
HK Xie, DY Zhou, ZY Liu, DY Li, ZF Tan, XF Dong, XY Liu, F Shahidi, ...
Food Chemistry 295, 423-431, 2019
Órdenes: National Natural Science Foundation of China
Effects of temperature and heating time on the formation of aldehydes during the frying process of clam assessed by an HPLC-MS/MS method
ZY Liu, DY Zhou, A Li, MT Zhao, YY Hu, DY Li, HK Xie, Q Zhao, XP Hu, ...
Food Chemistry 308, 125650, 2020
Órdenes: National Natural Science Foundation of China
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