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Joseph Kanner

Showing results (11-20 of 24) with videos related to

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Journal of Agricultural and Food Chemistry|May 16, 2002
Can apple antioxidants inhibit tumor cell proliferation? Generation of H(2)O(2) during interaction of phenolic compounds with cell culture mediaTair Lapidot, Michael D Walker, Joseph Kanner
Current Research in Food Science|September 2, 2025
Heat-generated meat crust as an intrinsic antioxidant: inhibition of lipid peroxidation and sensory enhancement in food productsEylon Asido, Haim Zeigerman, Joseph Kanner, et al.
Journal of Agricultural and Food Chemistry|April 26, 2012
Protection by polyphenols of postprandial human plasma and low-density lipoprotein modification: the stomach as a bioreactorJoseph Kanner, Shlomit Gorelik, Sirota Roman, et al.
Journal of Agricultural and Food Chemistry|October 4, 2018
S-Nitroso-N-acetylcysteine Generates Less Carcinogenic N-Nitrosamines in Meat Products than NitriteAdi Shpaizer, Amos Nussinovich, Joseph Kanner, et al.
Free Radical Biology & Medicine|November 1, 2011
Polyphenols activate Nrf2 in astrocytes via H2O2, semiquinones, and quinonesHilla Erlank, Anat Elmann, Ron Kohen, et al.
Journal of Agricultural and Food Chemistry|September 10, 2019
<i>S</i>-Nitroso-<i>N</i>-acetylcysteine (NAC-SNO) as an Antioxidant in Cured Meat and Stomach MediumJoseph Kanner, Adi Shpaizer, Liron Nelgas, et al.
FASEB Journal : Official Publication of the Federation of American Societies for Experimental Biology|August 23, 2007
A novel function of red wine polyphenols in humans: prevention of absorption of cytotoxic lipid peroxidation productsShlomit Gorelik, Moshe Ligumsky, Ron Kohen, et al.
Journal of Agricultural and Food Chemistry|June 11, 2008
The stomach as a "bioreactor": when red meat meets red wineShlomit Gorelik, Moshe Ligumsky, Ron Kohen, et al.
Archives of Oral Biology|June 1, 2012
Saliva increases the availability of lipophilic polyphenols as antioxidants and enhances their retention in the oral cavityIsaac Ginsburg, Erez Koren, Miri Shalish, et al.
Molecular Nutrition & Food Research|January 17, 2013
Coffee polyphenols protect human plasma from postprandial carbonyl modificationsRoman Sirota, Shlomit Gorelik, Raviv Harris, et al.
Pageof 3

Showing results (11-20 of 24) with videos related to

Sort By:
Pageof 3
Journal of Agricultural and Food Chemistry|May 16, 2002
Can apple antioxidants inhibit tumor cell proliferation? Generation of H(2)O(2) during interaction of phenolic compounds with cell culture mediaTair Lapidot, Michael D Walker, Joseph Kanner
Current Research in Food Science|September 2, 2025
Heat-generated meat crust as an intrinsic antioxidant: inhibition of lipid peroxidation and sensory enhancement in food productsEylon Asido, Haim Zeigerman, Joseph Kanner, et al.
Journal of Agricultural and Food Chemistry|April 26, 2012
Protection by polyphenols of postprandial human plasma and low-density lipoprotein modification: the stomach as a bioreactorJoseph Kanner, Shlomit Gorelik, Sirota Roman, et al.
Journal of Agricultural and Food Chemistry|October 4, 2018
S-Nitroso-N-acetylcysteine Generates Less Carcinogenic N-Nitrosamines in Meat Products than NitriteAdi Shpaizer, Amos Nussinovich, Joseph Kanner, et al.
Free Radical Biology & Medicine|November 1, 2011
Polyphenols activate Nrf2 in astrocytes via H2O2, semiquinones, and quinonesHilla Erlank, Anat Elmann, Ron Kohen, et al.
Journal of Agricultural and Food Chemistry|September 10, 2019
<i>S</i>-Nitroso-<i>N</i>-acetylcysteine (NAC-SNO) as an Antioxidant in Cured Meat and Stomach MediumJoseph Kanner, Adi Shpaizer, Liron Nelgas, et al.
FASEB Journal : Official Publication of the Federation of American Societies for Experimental Biology|August 23, 2007
A novel function of red wine polyphenols in humans: prevention of absorption of cytotoxic lipid peroxidation productsShlomit Gorelik, Moshe Ligumsky, Ron Kohen, et al.
Journal of Agricultural and Food Chemistry|June 11, 2008
The stomach as a "bioreactor": when red meat meets red wineShlomit Gorelik, Moshe Ligumsky, Ron Kohen, et al.
Archives of Oral Biology|June 1, 2012
Saliva increases the availability of lipophilic polyphenols as antioxidants and enhances their retention in the oral cavityIsaac Ginsburg, Erez Koren, Miri Shalish, et al.
Molecular Nutrition & Food Research|January 17, 2013
Coffee polyphenols protect human plasma from postprandial carbonyl modificationsRoman Sirota, Shlomit Gorelik, Raviv Harris, et al.
Pageof 3