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Inhibition of oxidation of human low-density lipoprotein by phenolic substances in red wine

The Lancet (British edition), 1993-02, Vol.341 (8843), p.454-457

1993

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Inhibition of human LDL oxidation by resveratrol

The Lancet (British edition), 1993-04, Vol.341 (8852), p.1103-1104

1993

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Dietary n-3 polyunsaturated fatty acids and amelioration of cardiovascular disease: possible mechanisms

The American journal of clinical nutrition, 1990-07, Vol.52 (1), p.1-28

1990

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Fish oil consumption and decreased risk of cardiovascular disease: a comparison of findings from animal and human feeding trials

The American journal of clinical nutrition, 1986-04, Vol.43 (4), p.566-598

1986

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Disulfide bond formation affects stability of whey protein isolate emulsions

Journal of food science, 1993-09, Vol.58 (5), p.1036-1039

1993

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Droplet size and emulsifier type A affect crystallization and melting of hydrocarbon-in-water emulsions

Journal of food science, 1993-09, Vol.58 (5), p.1148-1151

1993

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Lipids, Membrane Receptors, and Enzymes: Effects of Dietary Fatty Acids

JPEN. Journal of parenteral and enteral nutrition, 1990-09, Vol.14 (5_suppl), p.200S-217S

Kinsella, J.E.

1990

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Evidence for mechanisms of the hypotriglyceridemic effect of n − 3 polyunsaturated fatty acids

Biochimica et biophysica acta, 1992-06, Vol.1126 (2), p.199-205

1992

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Gelation of bovine serum albumin and β-lactoglobulin; effects of pH, salts and thiol reagents

Food chemistry, 1991, Vol.40 (1), p.55-69

1991

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Dietary arachidonate enhances tissue arachidonate levels and eicosanoid production in Syrian hamsters

The Journal of nutrition, 1993-12, Vol.123 (12), p.2174-2185

1993

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Effect of pH and temperature on protein unfolding and thiol/disulfide interchange reactions during heat-induced gelation of whey proteins

Journal of agricultural and food chemistry, 1995-01, Vol.43 (1), p.46-52

1995

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Natural antioxidants in grapes and wines

Journal of agricultural and food chemistry, 1994-01, Vol.42 (1), p.64-69

1994

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Increasing the dietary (n-3) to (n-6) polyunsaturated fatty acid ratio increases tumor necrosis factor production by murine resident peritoneal macrophages without an effect on elicited peritoneal macrophages

The Journal of nutrition, 1992-10, Vol.122 (10), p.1942-1951

1992

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Initiation of lipid peroxidation in biological systems

CRC critical reviews in food science and nutrition, 1987, Vol.25 (4), p.317-364

1987

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Dietary lipids, eicosanoids, and the immune system

Critical care medicine, 1990-02, Vol.18 (2 Suppl), p.S94-S113

1990

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Milk proteins: physicochemical and functional properties

CRC critical reviews in food science and nutrition, 1984, Vol.21 (3), p.197-262

Kinsella, J E

1984

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Gelation of beta-lactoglobulin: effects of sodium chloride and calcium chloride on the rheological and structural properties of gels

Journal of food science, 1988-01, Vol.53 (1), p.231-236

1988

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Tumor necrosis factor production by murine resident peritoneal macrophages is enhanced by dietary n−3 polyunsaturated fatty acids

Biochimica et biophysica acta, 1991-11, Vol.1095 (3), p.187-195

1991

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Effect of Increasing the Dietary (n-3) to (n-6) Polyunsaturated Fatty Acid Ratio on Murine Liver and Peritoneal Cell Fatty Acids and Eicosanoid Formation

The Journal of nutrition, 1991-02, Vol.121 (2), p.155-164

1991

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Dependence on dietary cholesterol for n-3 polyunsaturated fatty acid-induced changes in plasma cholesterol in the Syrian hamster

Journal of lipid research, 1992-02, Vol.33 (2), p.263-271

1992

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Enhanced thermodynamic stability of beta-lactoglobulin at low pH. A possible mechanism

Biochemical journal, 1988-10, Vol.255 (1), p.113-118

1988

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A collaborative study to develop a standardized food protein solubility procedure

Journal of food science, 1985-11, Vol.50 (6), p.1715-1718

1985

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Effects of temperature on viscoelastic properties and activation energies of whey protein gels

Journal of food science, 1990-09, Vol.55 (5), p.1296-1302

1990

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The comparative effects of dietary α-linolenic acid and fish oil on 4- and 5-series leukotriene formation in vivo

Lipids, 1991-02, Vol.26 (2), p.119-126

1991

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Effects of polyunsaturated fatty acids on factors related to cardiovascular disease

The American journal of cardiology, 1987-10, Vol.60 (12), p.G23-G32

Kinsella, J.E.

1987

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Inhibition of oxidation of human low-density lipoprotein by phenolic substances in red wine

Inhibition of human LDL oxidation by resveratrol

Dietary n-3 polyunsaturated fatty acids and amelioration of cardiovascular disease: possible mechanisms

Fish oil consumption and decreased risk of cardiovascular disease: a comparison of findings from animal and human feeding trials

Disulfide bond formation affects stability of whey protein isolate emulsions

Droplet size and emulsifier type A affect crystallization and melting of hydrocarbon-in-water emulsions

Lipids, Membrane Receptors, and Enzymes: Effects of Dietary Fatty Acids

Evidence for mechanisms of the hypotriglyceridemic effect of n − 3 polyunsaturated fatty acids

Gelation of bovine serum albumin and β-lactoglobulin; effects of pH, salts and thiol reagents

Dietary arachidonate enhances tissue arachidonate levels and eicosanoid production in Syrian hamsters

Effect of pH and temperature on protein unfolding and thiol/disulfide interchange reactions during heat-induced gelation of whey proteins

Natural antioxidants in grapes and wines

Increasing the dietary (n-3) to (n-6) polyunsaturated fatty acid ratio increases tumor necrosis factor production by murine resident peritoneal macrophages without an effect on elicited peritoneal macrophages

Initiation of lipid peroxidation in biological systems

Dietary lipids, eicosanoids, and the immune system

Milk proteins: physicochemical and functional properties

Gelation of beta-lactoglobulin: effects of sodium chloride and calcium chloride on the rheological and structural properties of gels

Tumor necrosis factor production by murine resident peritoneal macrophages is enhanced by dietary n−3 polyunsaturated fatty acids

Effect of Increasing the Dietary (n-3) to (n-6) Polyunsaturated Fatty Acid Ratio on Murine Liver and Peritoneal Cell Fatty Acids and Eicosanoid Formation

Dependence on dietary cholesterol for n-3 polyunsaturated fatty acid-induced changes in plasma cholesterol in the Syrian hamster

Enhanced thermodynamic stability of beta-lactoglobulin at low pH. A possible mechanism

A collaborative study to develop a standardized food protein solubility procedure

Effects of temperature on viscoelastic properties and activation energies of whey protein gels

The comparative effects of dietary α-linolenic acid and fish oil on 4- and 5-series leukotriene formation in vivo

Effects of polyunsaturated fatty acids on factors related to cardiovascular disease

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