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Molecules (Basel, Switzerland)|September 15, 2016
Insoluble-Bound Phenolics in FoodFereidoon Shahidi, Ju-Dong YeoFood Chemistry|December 22, 2022
Oxidation and degradation of (epi)gallocatechin gallate (EGCG/GCG) and (epi)catechin gallate (ECG/CG) in alkali solutionHan Peng, Fereidoon ShahidiJournal of Agricultural and Food Chemistry|May 15, 2010
Content of insoluble bound phenolics in millets and their contribution to antioxidant capacityAnoma Chandrasekara, Fereidoon ShahidiJournal of Agricultural and Food Chemistry|February 8, 2021
Cannabis and Cannabis Edibles: A ReviewHan Peng, Fereidoon ShahidiCritical Reviews in Food Science and Nutrition|August 28, 2020
Preservation of aquatic food using edible films and coatings containing essential oils: a reviewFereidoon Shahidi, Abul HossainJournal of Agricultural and Food Chemistry|May 13, 2004
Synthesis of structured lipids via acidolysis of docosahexaenoic acid single cell oil (DHASCO) with capric acidFayez Hamam, Fereidoon ShahidiJournal of Agricultural and Food Chemistry|October 13, 2006
Oxidative stability of algal oils as affected by their minor componentsReem Abuzaytoun, Fereidoon ShahidiBiofactors (Oxford, England)|January 5, 2005
Production and stability of structured lipids from algal oils and capric acidFayez Hamam, Fereidoon ShahidiJournal of Medicinal Food|August 25, 2005
Omega-3 fatty acids in health and disease: part 2--health effects of omega-3 fatty acids in autoimmune diseases, mental health, and gene expressionFereidoon Shahidi, Homan MiraliakbariJournal of Agricultural and Food Chemistry|December 4, 2013
Acidolysis of p-coumaric acid with omega-3 oils and antioxidant activity of phenolipid products in in vitro and biological model systemsJiankang Wang, Fereidoon ShahidiPageof 23