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Fereidoon Shahidi

Showing results (1-10 of 226) with videos related to

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Advances in Experimental Medicine and Biology|June 4, 2004
Quality characteristics of edible oilsFereidoon Shahidi
Journal of Agricultural and Food Chemistry|March 29, 2011
Effect of roasting on phenolic content and antioxidant activities of whole cashew nuts, kernels, and testaNeel Chandrasekara, Fereidoon Shahidi
Molecules (Basel, Switzerland)|February 15, 2022
The Effects of Acyl Chain Length on Antioxidant Efficacy of Mono- and Multi-Acylated Resveratrol: A Comparative AssessmentHan Peng, Fereidoon Shahidi
Journal of Agricultural and Food Chemistry|March 8, 2011
Revisiting the polar paradox theory: a critical overviewFereidoon Shahidi, Ying Zhong
Journal of Agricultural and Food Chemistry|May 23, 2008
Oxidative stability of tree nut oilsHoman Miraliakbari, Fereidoon Shahidi
Foods (Basel, Switzerland)|September 14, 2024
Upcycling Shellfish Waste: Distribution of Amino Acids, Minerals, and Carotenoids in Body Parts of North Atlantic Crab and ShrimpAbul Hossain, Fereidoon Shahidi
Food Chemistry|February 16, 2013
Antioxidant activity of phytosteryl phenolates in different model systemsZhuliang Tan, Fereidoon Shahidi
Food Chemistry|February 7, 2020
Identification and quantification of soluble and insoluble-bound phenolics in lentil hulls using HPLC-ESI-MS/MS and their antioxidant potentialJuDong Yeo, Fereidoon Shahidi
Poultry Science|February 23, 2018
Protein hydrolysate from turkey meat and optimization of its antioxidant potential by response surface methodologyDaoying Wang, Fereidoon Shahidi
Journal of Agricultural and Food Chemistry|January 2, 2015
Antioxidant potential of date (Phoenix dactylifera L.) seed protein hydrolysates and carnosine in food and biological systemsPriyatharini Ambigaipalan, Fereidoon Shahidi
Pageof 23

Showing results (1-10 of 226) with videos related to

Sort By:
Pageof 23
Advances in Experimental Medicine and Biology|June 4, 2004
Quality characteristics of edible oilsFereidoon Shahidi
Journal of Agricultural and Food Chemistry|March 29, 2011
Effect of roasting on phenolic content and antioxidant activities of whole cashew nuts, kernels, and testaNeel Chandrasekara, Fereidoon Shahidi
Molecules (Basel, Switzerland)|February 15, 2022
The Effects of Acyl Chain Length on Antioxidant Efficacy of Mono- and Multi-Acylated Resveratrol: A Comparative AssessmentHan Peng, Fereidoon Shahidi
Journal of Agricultural and Food Chemistry|March 8, 2011
Revisiting the polar paradox theory: a critical overviewFereidoon Shahidi, Ying Zhong
Journal of Agricultural and Food Chemistry|May 23, 2008
Oxidative stability of tree nut oilsHoman Miraliakbari, Fereidoon Shahidi
Foods (Basel, Switzerland)|September 14, 2024
Upcycling Shellfish Waste: Distribution of Amino Acids, Minerals, and Carotenoids in Body Parts of North Atlantic Crab and ShrimpAbul Hossain, Fereidoon Shahidi
Food Chemistry|February 16, 2013
Antioxidant activity of phytosteryl phenolates in different model systemsZhuliang Tan, Fereidoon Shahidi
Food Chemistry|February 7, 2020
Identification and quantification of soluble and insoluble-bound phenolics in lentil hulls using HPLC-ESI-MS/MS and their antioxidant potentialJuDong Yeo, Fereidoon Shahidi
Poultry Science|February 23, 2018
Protein hydrolysate from turkey meat and optimization of its antioxidant potential by response surface methodologyDaoying Wang, Fereidoon Shahidi
Journal of Agricultural and Food Chemistry|January 2, 2015
Antioxidant potential of date (Phoenix dactylifera L.) seed protein hydrolysates and carnosine in food and biological systemsPriyatharini Ambigaipalan, Fereidoon Shahidi
Pageof 23