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Comparison of the antioxidant activity of two Spanish onion varieties

Food chemistry, 2008-04, Vol.107 (3), p.1210-1216

2008

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Extraction and determination of ellagic acid contentin chestnut bark and fruit

Food chemistry, 2008-10, Vol.110 (4), p.1007-1011

2008

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A study of the antioxidant capacity of oak wood used in wine ageing and the correlation with polyphenol composition

Food chemistry, 2011-10, Vol.128 (4), p.997-1002

2011

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Effect of pH on the Antimicrobial Activity and Oxidative Stability of Oil-in-Water Emulsions Containing Caffeic Acid

Journal of food science, 2007-06, Vol.72 (5), p.C258-C263

2007

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Volatile oxidation compounds in a conjugated linoleic acid-rich oil

Food chemistry, 2009-04, Vol.113 (4), p.926-931

2009

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Effects of composition on fat rheology and crystallisation

Food chemistry, 2007, Vol.101 (2), p.799-805

2007

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Mechanical and tribological properties of compositionally graded CrAlN films deposited by AC reactive magnetron sputtering

Surface & coatings technology, 2007-12, Vol.202 (4), p.1160-1166

2007

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Tribological and mechanical properties of physical vapor deposited alpha alumina thin film coating

Thin solid films, 2008-11, Vol.517 (2), p.819-823

2008

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Langmuir probe and optical emission studies in a radio frequency (rf) magnetron plasma used for the deposition of hydrogenated amorphous silicon

Surface & coatings technology, 2008-12, Vol.203 (5), p.602-605

2008

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Demodulation of Polarimetric Fiber Laser Ultrasonic Sensor With Intensity Noise Cancellation

Journal of lightwave technology, 2019-09, Vol.37 (18), p.4872-4880

2019

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Miniaturized Photoacoustic Trace Gas Sensing Using a Raman Fiber Amplifier

Journal of lightwave technology, 2015-09, Vol.33 (18), p.3773-3780

2015

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The potential for competitive and healthy food chains of benefit to the countryside

Trends in food science & technology, 2008-01, Vol.19 (5), p.248-254

2008

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Ferric Ions Reduce the Antioxidant Activity of the Phenolic Fraction of Virgin Olive Oil

Journal of food science, 2002-04, Vol.67 (3), p.943-947

2002

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Instrumental Analysis in the Biological Sciences

1, 1989

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Distributed Feedback Fiber Laser Strain Sensors

IEEE sensors journal, 2008-07, Vol.8 (7), p.1161-1172

2008

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Antioxidant capacity and phenolic composition of different woods used in cooperage

Food chemistry, 2011-12, Vol.129 (4), p.1584-1590

2011

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EFFECTS OF CHRONIC AND ACUTE FRUIT AND VEGETABLE JUICE CONSUMPTION ON CARDIOVASCULAR DISEASE RISK FACTORS

Acta horticulturae, 2009 (841), p.201-206

2009

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Extraction of Polyphenols from Processed Black Currant (Ribes nigrum L.) Residues

Journal of agricultural and food chemistry, 2006-05, Vol.54 (11), p.4016-4021

2006

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A randomised trial to investigate the effects of acute consumption of a blackcurrant juice drink on markers of vascular reactivity and bioavailability of anthocyanins in human subjects

European journal of clinical nutrition, 2011-07, Vol.65 (7), p.849-856

2011

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Miniaturisation of Photoacoustic Sensing Systems Using MEMS Transducer Arrays and MEMS Scanning Mirrors

2018 IEEE SENSORS, 2018, p.1-3

2018

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Albumin causes a synergistic increase in the antioxidant activity of green tea catechins in oil-in-water emulsions

Food chemistry, 2007, Vol.102 (4), p.1375-1382

2007

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Effects of Enrichment of Refined Olive Oil with Phenolic Compounds from Olive Leaves

Journal of agricultural and food chemistry, 2007-05, Vol.55 (10), p.4139-4143

2007

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Antioxidant activity and mechanism of action of thymol and carvacrol in two lipid systems

Food chemistry, 1999, Vol.64 (1), p.59-66

1999

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Antioxidant Properties of Kilned and Roasted Malts

Journal of agricultural and food chemistry, 2005-10, Vol.53 (20), p.8068-8074

2005

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Characterization of the phytochemicals and antioxidant properties of extracts from Teaw ( Cratoxylum formosum Dyer)

Food chemistry, 2007, Vol.100 (4), p.1620-1629

2007

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Comparison of the antioxidant activity of two Spanish onion varieties

Extraction and determination of ellagic acid contentin chestnut bark and fruit

A study of the antioxidant capacity of oak wood used in wine ageing and the correlation with polyphenol composition

Effect of pH on the Antimicrobial Activity and Oxidative Stability of Oil-in-Water Emulsions Containing Caffeic Acid

Volatile oxidation compounds in a conjugated linoleic acid-rich oil

Effects of composition on fat rheology and crystallisation

Mechanical and tribological properties of compositionally graded CrAlN films deposited by AC reactive magnetron sputtering

Tribological and mechanical properties of physical vapor deposited alpha alumina thin film coating

Langmuir probe and optical emission studies in a radio frequency (rf) magnetron plasma used for the deposition of hydrogenated amorphous silicon

Demodulation of Polarimetric Fiber Laser Ultrasonic Sensor With Intensity Noise Cancellation

Miniaturized Photoacoustic Trace Gas Sensing Using a Raman Fiber Amplifier

The potential for competitive and healthy food chains of benefit to the countryside

Ferric Ions Reduce the Antioxidant Activity of the Phenolic Fraction of Virgin Olive Oil

Instrumental Analysis in the Biological Sciences

Distributed Feedback Fiber Laser Strain Sensors

Antioxidant capacity and phenolic composition of different woods used in cooperage

EFFECTS OF CHRONIC AND ACUTE FRUIT AND VEGETABLE JUICE CONSUMPTION ON CARDIOVASCULAR DISEASE RISK FACTORS

Extraction of Polyphenols from Processed Black Currant (Ribes nigrum L.) Residues

A randomised trial to investigate the effects of acute consumption of a blackcurrant juice drink on markers of vascular reactivity and bioavailability of anthocyanins in human subjects

Miniaturisation of Photoacoustic Sensing Systems Using MEMS Transducer Arrays and MEMS Scanning Mirrors

Albumin causes a synergistic increase in the antioxidant activity of green tea catechins in oil-in-water emulsions

Effects of Enrichment of Refined Olive Oil with Phenolic Compounds from Olive Leaves

Antioxidant activity and mechanism of action of thymol and carvacrol in two lipid systems

Antioxidant Properties of Kilned and Roasted Malts

Characterization of the phytochemicals and antioxidant properties of extracts from Teaw ( Cratoxylum formosum Dyer)

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