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Critical Reviews in Food Science and Nutrition|January 1, 1980
Free radical initiation in proteins and amino acids by ionizing and ultraviolet radiations and lipid oxidation--Part I: ionizing radiationK M SchaichFree Radical Research|December 21, 2023
Epoxides: an underestimated lipid oxidation productKaren M SchaichCritical Reviews in Food Science and Nutrition|January 1, 1980
Free radical initiation in proteins and amino acids by ionizing and ultraviolet radiations and lipid oxidation--Part 22: ultraviolet radiation and photolysisK M SchaichCritical Reviews in Food Science and Nutrition|January 1, 1980
Free radical initiation in proteins and amino acids by ionizing and ultraviolet radiations and lipid oxidation--part III: free radical transfer from oxidizing lipidsK M SchaichCritical Reviews in Food Science and Nutrition|May 6, 2010
Phytochemicals of cranberries and cranberry products: characterization, potential health effects, and processing stabilityE Pappas, K M SchaichJournal of Agricultural and Food Chemistry|April 18, 2014
Re-evaluation of the 2,2-diphenyl-1-picrylhydrazyl free radical (DPPH) assay for antioxidant activityJ Xie, K M SchaichJournal of Agricultural and Food Chemistry|May 11, 2013
Effects of molecular structure on kinetics and dynamics of the trolox equivalent antioxidant capacity assay with ABTS(+•)Xin Tian, K M SchaichLipids|May 1, 1976
Free radical reactions of peroxidizing lipids with amino acids and proteins: an ESR studyK M Schaich, M KarelFree Radical Research Communications|January 1, 1990
Solvent effects in the spin trapping of lipid oxyl radicalsK M Schaich, D C BorgPageof 5