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Identification and Quantification of Antioxidant Components of Honeys from Various Floral Sources

Journal of agricultural and food chemistry, 2002-10, Vol.50 (21), p.5870-5877

2002

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Effect of plant protein-polysaccharide complexes produced by mano-thermo-sonication and pH-shifting on the structure and stability of oil-in-water emulsions

Innovative food science & emerging technologies, 2018-06, Vol.47, p.317-325

2018

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Microbes associated with spontaneous cacao fermentations - A systematic review and meta-analysis

Current research in food science, 2022-01, Vol.5, p.1452-1464

2022

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High Intensity Ultrasound as an Abiotic Elicitor—Effects on Antioxidant Capacity and Overall Quality of Romaine Lettuce

Food and bioprocess technology, 2016-02, Vol.9 (2), p.262-273

2016

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Buckwheat Honey Increases Serum Antioxidant Capacity in Humans

Journal of agricultural and food chemistry, 2003-02, Vol.51 (5), p.1500-1505

2003

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Identification of Important Aroma Components and Sensory Profiles of Minimally Processed (Unroasted) and Conventionally Roasted Dark Chocolates

Journal of agricultural and food chemistry, 2023-06, Vol.71 (25), p.9856-9867

2023

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Honey as a Protective Agent against Lipid Oxidation in Ground Turkey

Journal of agricultural and food chemistry, 2002-01, Vol.50 (3), p.592-595

2002

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Developmental bisphenol A (BPA) exposure leads to sex-specific modification of hepatic gene expression and epigenome at birth that may exacerbate high-fat diet-induced hepatic steatosis

Toxicology and applied pharmacology, 2015-04, Vol.284 (2), p.101-112

2015

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Current context on chocolate flavor development — a review

Current opinion in food science, 2018-06, Vol.21, p.84-91

2018

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Antioxidant Capacity of Honeys from Various Floral Sources Based on the Determination of Oxygen Radical Absorbance Capacity and Inhibition of in Vitro Lipoprotein Oxidation in Human Serum Samples

Journal of agricultural and food chemistry, 2002-05, Vol.50 (10), p.3050-3055

2002

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Development and Physico-Chemical Characterization of a Shea Butter-Containing Lipid Nutrition Supplement for Sub-Saharan Africa

Foods, 2017-11, Vol.6 (11), p.97

2017

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Synergistic potential of papaya and strawberry nectar blends focused on specific nutrients and antioxidants using alternative thermal and non-thermal processing techniques

Food chemistry, 2016-05, Vol.199, p.87-95

2016

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Comparison of growth characteristics, functional qualities, and texture of hydroponically grown and soil-grown lettuce

Food science & technology, 2021-10, Vol.150, p.111931, Article 111931

2021

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Thermally Abused Frying Oil Potentiates Metastasis to Lung in a Murine Model of Late-Stage Breast Cancer

Cancer prevention research (Philadelphia, Pa.), 2019-04, Vol.12 (4), p.201-210

2019

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Iron Fortification of Spiced Vinegar in the Philippines

Journal of food science, 2018-10, Vol.83 (10), p.2602-2611

2018

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Expression of antisense acyl carrier protein-4 reduces lipid content in Arabidopsis leaf tissue

Plant physiology (Bethesda), 2003-06, Vol.132 (2), p.748-756

2003

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Antioxidant Capacity and Phenolic Content of Grapes, Sun-Dried Raisins, and Golden Raisins and Their Effect on ex Vivo Serum Antioxidant Capacity

Journal of agricultural and food chemistry, 2007-10, Vol.55 (21), p.8472-8477

2007

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Changes in Dark Chocolate Volatiles during Storage

Journal of agricultural and food chemistry, 2012-05, Vol.60 (18), p.4500-4507

2012

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Relationship between pulp structure breakdown and nutritional value of papaya (Carica papaya) and strawberry (Fragaria x ananassa) nectars using alternative thermal and non-thermal processing techniques

Journal of the science of food and agriculture, 2016-05, Vol.96 (7), p.2514-2523

2016

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Impact of Storage on Dark Chocolate: Texture and Polymorphic Changes

Journal of food science, 2011-01, Vol.76 (1), p.C142-C153

2011

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Omega-3-Fortified Lipid-Based Nutrient Supplement: Development, Characterization, and Consumer Acceptability

Food and nutrition bulletin, 2017-06, Vol.38 (2), p.158-171

2017

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Evaluation of Synergistic Antioxidant Potential of Complex Mixtures Using Oxygen Radical Absorbance Capacity (ORAC) and Electron Paramagnetic Resonance (EPR)

Journal of agricultural and food chemistry, 2010-01, Vol.58 (1), p.209-217

2010

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Evaporator Fouling Tendencies of Thin Stillage and Concentrates From the Dry Grind Process

Heat transfer engineering, 2017-05, Vol.38 (7-8), p.743-752

2017

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Overexpression of Acyl Carrier Protein-1 Alters Fatty Acid Composition of Leaf Tissue in Arabidopsis

Plant physiology (Bethesda), 2001-09, Vol.127 (1), p.222-229

2001

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Development of a point-of-use fortification technology for delivery of micronutrients in Honduras

Journal of the science of food and agriculture, 2015-01, Vol.95 (2), p.393-400

2015

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Identification and Quantification of Antioxidant Components of Honeys from Various Floral Sources

Effect of plant protein-polysaccharide complexes produced by mano-thermo-sonication and pH-shifting on the structure and stability of oil-in-water emulsions

Microbes associated with spontaneous cacao fermentations - A systematic review and meta-analysis

High Intensity Ultrasound as an Abiotic Elicitor—Effects on Antioxidant Capacity and Overall Quality of Romaine Lettuce

Buckwheat Honey Increases Serum Antioxidant Capacity in Humans

Identification of Important Aroma Components and Sensory Profiles of Minimally Processed (Unroasted) and Conventionally Roasted Dark Chocolates

Honey as a Protective Agent against Lipid Oxidation in Ground Turkey

Developmental bisphenol A (BPA) exposure leads to sex-specific modification of hepatic gene expression and epigenome at birth that may exacerbate high-fat diet-induced hepatic steatosis

Current context on chocolate flavor development — a review

Antioxidant Capacity of Honeys from Various Floral Sources Based on the Determination of Oxygen Radical Absorbance Capacity and Inhibition of in Vitro Lipoprotein Oxidation in Human Serum Samples

Development and Physico-Chemical Characterization of a Shea Butter-Containing Lipid Nutrition Supplement for Sub-Saharan Africa

Synergistic potential of papaya and strawberry nectar blends focused on specific nutrients and antioxidants using alternative thermal and non-thermal processing techniques

Comparison of growth characteristics, functional qualities, and texture of hydroponically grown and soil-grown lettuce

Thermally Abused Frying Oil Potentiates Metastasis to Lung in a Murine Model of Late-Stage Breast Cancer

Iron Fortification of Spiced Vinegar in the Philippines

Expression of antisense acyl carrier protein-4 reduces lipid content in Arabidopsis leaf tissue

Antioxidant Capacity and Phenolic Content of Grapes, Sun-Dried Raisins, and Golden Raisins and Their Effect on ex Vivo Serum Antioxidant Capacity

Changes in Dark Chocolate Volatiles during Storage

Relationship between pulp structure breakdown and nutritional value of papaya (Carica papaya) and strawberry (Fragaria x ananassa) nectars using alternative thermal and non-thermal processing techniques

Impact of Storage on Dark Chocolate: Texture and Polymorphic Changes

Omega-3-Fortified Lipid-Based Nutrient Supplement: Development, Characterization, and Consumer Acceptability

Evaluation of Synergistic Antioxidant Potential of Complex Mixtures Using Oxygen Radical Absorbance Capacity (ORAC) and Electron Paramagnetic Resonance (EPR)

Evaporator Fouling Tendencies of Thin Stillage and Concentrates From the Dry Grind Process

Overexpression of Acyl Carrier Protein-1 Alters Fatty Acid Composition of Leaf Tissue in Arabidopsis

Development of a point-of-use fortification technology for delivery of micronutrients in Honduras

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