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Critical Reviews in Food Science and Nutrition
|
January 13, 2006
Chemistry and reactions of reactive oxygen species in foods
Eunok Choe, David B Min
Journal of Food Science
|
May 25, 2010
Quenching mechanism and kinetics of ascorbic acid on the photosensitizing effects of synthetic food colorant FD&C Red Nr 3
Tsung-Shi Yang, David B Min
Journal of Agricultural and Food Chemistry
|
November 4, 2008
Quenching mechanisms and kinetics of Trolox and ascorbic acid on the riboflavin-photosensitized oxidation of tryptophan and tyrosine
Ramesh R Yettella, David B Min
Journal of Food Science
|
September 3, 2009
ESR study of the singlet oxygen quenching and protective activity of Trolox on the photodecomposition of riboflavin and lumiflavin in aqueous buffer solutions
Mun Yhung Jung, David B Min
Journal of Agricultural and Food Chemistry
|
March 16, 2006
Photosensitizing effect of riboflavin, lumiflavin, and lumichrome on the generation of volatiles in soy milk
Rongmin Huang, Hyun Jung Kim, David B Min
Journal of Food Science
|
November 10, 2009
Prooxidant activity of oxidized alpha-tocopherol in vegetable oils
Timothy M Chapman, Hyun Jung Kim, David B Min
Comprehensive Reviews in Food Science and Food Safety
|
January 12, 2021
Hydrogenation for Low Trans and High Conjugated Fatty Acids
Eun Seok Jang, Mun Yhung Jung, David B Min
Journal of Agricultural and Food Chemistry
|
February 20, 2003
Study of light-induced volatile compounds in goat's milk cheese
Gur-Yoo Kim, Jae-Hwan Lee, David B Min
Journal of Agricultural and Food Chemistry
|
August 3, 2006
Effects, quenching mechanisms, and kinetics of water soluble compounds in riboflavin photosensitized oxidation of milk
Dondeena G Bradley, Hyun Jung Kim, David B Min
Journal of Agricultural and Food Chemistry
|
August 3, 2006
Hydrogenation and interesterification effects on the oxidative stability and melting point of soybean oil
Roger L Daniels, Hyun Jung Kim, David B Min
Page
of 3
Search research articles
Search
Showing results (1-10 of 25) with videos related to
Sort By:
Page
of 3
Critical Reviews in Food Science and Nutrition
|
January 13, 2006
Chemistry and reactions of reactive oxygen species in foods
Eunok Choe, David B Min
Journal of Food Science
|
May 25, 2010
Quenching mechanism and kinetics of ascorbic acid on the photosensitizing effects of synthetic food colorant FD&C Red Nr 3
Tsung-Shi Yang, David B Min
Journal of Agricultural and Food Chemistry
|
November 4, 2008
Quenching mechanisms and kinetics of Trolox and ascorbic acid on the riboflavin-photosensitized oxidation of tryptophan and tyrosine
Ramesh R Yettella, David B Min
Journal of Food Science
|
September 3, 2009
ESR study of the singlet oxygen quenching and protective activity of Trolox on the photodecomposition of riboflavin and lumiflavin in aqueous buffer solutions
Mun Yhung Jung, David B Min
Journal of Agricultural and Food Chemistry
|
March 16, 2006
Photosensitizing effect of riboflavin, lumiflavin, and lumichrome on the generation of volatiles in soy milk
Rongmin Huang, Hyun Jung Kim, David B Min
Journal of Food Science
|
November 10, 2009
Prooxidant activity of oxidized alpha-tocopherol in vegetable oils
Timothy M Chapman, Hyun Jung Kim, David B Min
Comprehensive Reviews in Food Science and Food Safety
|
January 12, 2021
Hydrogenation for Low Trans and High Conjugated Fatty Acids
Eun Seok Jang, Mun Yhung Jung, David B Min
Journal of Agricultural and Food Chemistry
|
February 20, 2003
Study of light-induced volatile compounds in goat's milk cheese
Gur-Yoo Kim, Jae-Hwan Lee, David B Min
Journal of Agricultural and Food Chemistry
|
August 3, 2006
Effects, quenching mechanisms, and kinetics of water soluble compounds in riboflavin photosensitized oxidation of milk
Dondeena G Bradley, Hyun Jung Kim, David B Min
Journal of Agricultural and Food Chemistry
|
August 3, 2006
Hydrogenation and interesterification effects on the oxidative stability and melting point of soybean oil
Roger L Daniels, Hyun Jung Kim, David B Min
Page
of 3