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Journal of Food Protection|March 28, 2019
In Vitro Measurement of Effects of Processing on Protein Nutritional Quality <sup>1</sup>Harold E Swaisgood, George L CatignaniCritical Reviews in Food Science and Nutrition|February 18, 2003
Tomatoes and cardiovascular healthJoye K Willcox, George L Catignani, Sheryl LazarusFree Radical Biology & Medicine|March 26, 2003
Dietary flavonoids fail to suppress F2-isoprostane formation in vivoJoye K Willcox, George L Catignani, L Jackson RobertsCritical Reviews in Food Science and Nutrition|October 7, 2004
Antioxidants and prevention of chronic diseaseJoye K Willcox, Sarah L Ash, George L CatignaniJournal of Agricultural and Food Chemistry|March 5, 2004
Cross-linking and rheological changes of whey proteins treated with microbial transglutaminaseVan-Den Truong, Debra A Clare, George L Catignani, et al.Journal of Food Protection|February 2, 2008
Antimicrobial properties of milkfat globule membrane fractionsDebra A Clare, Zuoxing Zheng, Hosni M Hassan, et al.Pageof 1