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Journal of Food Protection|May 30, 2019
N-Nitrosamines in Nitrite-Cured Chicken-Seal SalamiF Shahidi, J Synowiecki, N P SenMeat Science|November 9, 2011
Effects of aqueous washings on colour and nutrient quality of mechanically deboned chicken meatF Shahidi, J Synowiecki, A C OnodenaloreMeat Science|November 9, 2011
Characteristics of chicken-seal salamiF Shahidi, J Synowiecki, V Venugopal, et al.Meat Science|November 9, 2011
Absence of volatile N-nitrosamines in cooked nitrite-free cured muscle foodsF Shahidi, R B Pegg, N P SenMolecular Biotechnology|February 10, 1999
Cloning and nucleotide sequence of the thermostable beta-galactosidase gene from Pyrococcus woesei in Escherichia coli and some properties of the isolated enzymeS Dabrowski, J Maciuńska, J SynowieckiBiofactors (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 ShahidiProtein Expression and Purification|June 2, 2000
Cloning, expression, and purification of the His(6)-tagged thermostable beta-galactosidase from Pyrococcus woesei in Escherichia coli and some properties of the isolated enzymeS Daabrowski, G Sobiewska, J Maciuńska, et al.Biotechnology and Bioengineering|February 1, 1987
Adsorption of enzymes on krill chitin modified with carbon disulfideJ Synowiecki, A Sikorska-Siondalska, A el-F El-BedaweyPageof 7