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Meat Science|November 9, 2011
Absence of volatile N-nitrosamines in cooked nitrite-free cured muscle foodsF Shahidi, R B Pegg, N P SenJournal of Agricultural and Food Chemistry|May 23, 2000
Insoluble condensed tannins of canola/rapeseedM Naczk, R Amarowicz, D Pink, et al.Journal of Toxicology and Environmental Health|October 1, 1995
Comparison of thermally oxidized lipids and acetaminophen with concurrent consumption of ethanol as inducers of liver cirrhosisF M Fouad, F Shahidi, O A MamerFood Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|July 6, 2017
The flow properties of honey-malt spreadM Dianat, M Taghizadeh, F Shahidi, et al.Medical Hypotheses|August 1, 1996
Artificial liver support: the pipe dream of today should be the reality of the near futureF M Fouad, O A Mamer, F ShahidiMeat Science|November 8, 2011
Stabilization of meat lipids with nitrite-free curing mixturesF Shahidi, L J Rubin, D F WoodFood Chemistry|September 13, 2014
Protein-binding and antioxidant potential of phenolics of mangosteen fruit (Garcinia mangostana)M Naczk, M Towsend, R Zadernowski, et al.Journal of Agricultural and Food Chemistry|March 23, 2001
Nutrient distribution and phenolic antioxidants in air-classified fractions of beach pea (Lathyrus maritimus L.)F Shahidi, U D Chavan, M Naczk, et al.Journal of Toxicology and Environmental Health. Part B, Critical Reviews|July 3, 1998
Chemical and epidemiological aspects of modified butter oil fractionsF M Fouad, O A Mamer, F Sauriol, et al.Bioscience, Biotechnology, and Biochemistry|January 1, 1997
Quantitative analysis of alkylpyrazines in regular- and low-fat commercial peanut butter preparationsK Joo, C T HoPageof 15