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Advances in Experimental Medicine and Biology|May 23, 1998
Process-induced chemical changes in foods. An overviewF Shahidi, C T HoBiofactors (Oxford, England)|March 10, 2001
Antioxidant factors in plant foods and selected oilseedsF ShahidiAdvances in Experimental Medicine and Biology|September 8, 2001
Headspace volatile aldehydes as indicators of lipid oxidation in foodsF ShahidiJournal of Agricultural and Food Chemistry|December 20, 1999
Evening primrose meal: a source of natural antioxidants and scavenger of hydrogen peroxide and oxygen-derived free radicalsM Wettasinghe, F ShahidiCritical Reviews in Food Science and Nutrition|September 1, 1995
Value-added products from underutilized fish speciesV Venugopal, F ShahidiFood Chemistry|June 6, 2015
Antioxidant activity of minor components of tree nut oilsH Miraliakbari, F ShahidiCritical Reviews in Food Science and Nutrition|January 1, 1993
Encapsulation of food ingredientsF Shahidi, X Q HanAdvances in Experimental Medicine and Biology|May 23, 1998
Process-induced compositional changes of flaxseedP K Wanasundara, F ShahidiCritical Reviews in Food Science and Nutrition|December 24, 1997
Unraveling the chemical identity of meat pigmentsR B Pegg, F ShahidiPageof 15