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Annual Review of Food Science and Technology|January 20, 2021
Food Processing, Dysbiosis, Gastrointestinal Inflammatory Diseases, and Antiangiogenic Functional Foods or BeveragesJack N LossoMolecules (Basel, Switzerland)|March 10, 2022
The Potential of Dietary Bioactive Compounds against SARS-CoV-2 and COVID-19-Induced Endothelial DysfunctionJack N LossoCritical Reviews in Food Science and Nutrition|February 16, 2008
The biochemical and functional food properties of the bowman-birk inhibitorJack N LossoJournal of Agricultural and Food Chemistry|February 21, 2002
Stabilization of oil-in-water emulsions by beta-lactoglobulin-polyethylene glycol conjugatesJack N Losso, Shuryo NakaiJournal of Agricultural and Food Chemistry|May 12, 2005
Hypoxia inducible factor pathways as targets for functional foodsJack N Losso, Hiba A BawadiFoods (Basel, Switzerland)|January 28, 2026
Efficacy of Chlorine, QAC, and UV-C Light Against Listeria monocytogenes Biofilms on Food Contact SurfacesManish Thapaliya, Jack N Losso, Achyut AdhikariFood Chemistry|September 13, 2014
Inhibition of the formation of advanced glycation end products by thymoquinoneJack N Losso, Hiba A Bawadi, Madhavi ChintalapatiJournal of Agricultural and Food Chemistry|June 29, 2010
trans-resveratrol inhibits hyperglycemia-induced inflammation and connexin downregulation in retinal pigment epithelial cellsJack N Losso, Robert E Truax, Gerald RichardJournal of Agricultural and Food Chemistry|November 13, 2003
Perfusion chromatography purification of a 15 kDa rice prolaminJack N Losso, Rishipal R Bansode, Hiba A BawadiDie Nahrung|November 12, 2003
Inductively coupled plasma optical emission spectrometric determination of minerals in catfish frameJack N Losso, Cate N Munene, Michael W MoodyPageof 4