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Journal of Agricultural and Food Chemistry|October 3, 2002
Characterization of free radicals in soluble coffee by electron paramagnetic resonance spectroscopyEderlinda C Pascual, Bernard A Goodman, Chahan YeretzianJournal of Agricultural and Food Chemistry|March 12, 2013
Probing free radical processes during storage of extracts from whole roasted coffee beans: impact of O2 exposure during extraction and storageChahan Yeretzian, Ederlinda C Pascual, Bernard A GoodmanFood Chemistry|October 14, 2014
Rapid screening for anthocyanins in cane sugars using ESR spectroscopyKheamrutai Thamaphat, Bernard A Goodman, Pichet Limsuwan, et al.Journal of Hazardous Materials|September 9, 2016
Formation of iodo-trihalomethanes, iodo-acetic acids, and iodo-acetamides during chloramination of iodide-containing waters: Factors influencing formation and reaction pathwaysShaogang Liu, Zhenlin Li, Huiyu Dong, et al.Journal of Hazardous Materials|May 11, 2010
A reinvestigation of EXAFS and EPR spectroscopic measurements of chromium(VI) reduction by coir pithParinda Suksabye, Niramon Worasith, Paitip Thiravetyan, et al.Journal of Inorganic Biochemistry|May 1, 2012
Influence of pH on the speciation of copper(II) in reactions with the green tea polyphenols, epigallocatechin gallate and gallic acidKatharina F Pirker, Maria Camilla Baratto, Riccardo Basosi, et al.Plant Physiology and Biochemistry : PPB|April 12, 2005
Free radical generation in Pinus sylvestris and Larix decidua seeds primed with polyethylene glycol or potassium salt solutionsChristina Naglreiter, Thomas G Reichenauer, Bernard A Goodman, et al.Free Radical Research|October 15, 2010
Is there a redox reaction between Cu(II) and gallic acid?Joyce Ferreira Severino, Bernard A Goodman, Thomas G Reichenauer, et al.Journal of Agricultural and Food Chemistry|September 4, 2015
Effect of Copper on Fatty Acid Profiles in Non- and Semifermented Teas Analyzed by LC-MS-Based Nontargeted ScreeningMarc Pignitter, Klaus Stolze, Franz Jirsa, et al.Journal of Agricultural and Food Chemistry|October 7, 2011
Antiradical properties of red wine portisinsKatharina F Pirker, Joana Oliveira, Victor de Freitas, et al.Pageof 3