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Foods (Basel, Switzerland)|July 16, 2020
Composition of Phenolic Acids and Antioxidant Properties of Selected Pulses Cooked with Different Heating ConditionsYihan Liu, Sanaa Ragaee, Massimo F Marcone, et al.Journal of Agricultural and Food Chemistry|January 13, 2011
Synergistic, additive, and antagonistic effects of food mixtures on total antioxidant capacitiesSunan Wang, Kelly A Meckling, Massimo F Marcone, et al.Journal of Agricultural and Food Chemistry|April 16, 2021
LED-Induced Carotenoid Synthesis and Related Gene Expression in Brassica MicrogreensOday Alrifai, Xiuming Hao, Ronghua Liu, et al.Journal of the Science of Food and Agriculture|April 28, 2012
In vitro antioxidant synergism and antagonism between food extracts can lead to similar activities in H2O2-induced cell death, caspase-3 and MMP-2 activities in H9c2 cellsSunan Wang, Kelly A Meckling, Massimo F Marcone, et al.Journal of Agricultural and Food Chemistry|May 7, 2014
5-hydroxymethyl-2-furfural and derivatives formed during acid hydrolysis of conjugated and bound phenolics in plant foods and the effects on phenolic content and antioxidant capacityPeter X Chen, Yao Tang, Bing Zhang, et al.Food Chemistry|May 9, 2015
Characterization of free, conjugated and bound phenolics and lipophilic antioxidants in regular- and non-darkening cranberry beans (Phaseolus vulgaris L.)Peter X Chen, Yao Tang, Massimo F Marcone, et al.Plos One|July 4, 2019
Transcriptional profiling of Salmonella enterica serovar Enteritidis exposed to ethanolic extract of organic cranberry pomaceQuail Das, Dion Lepp, Xianhua Yin, et al.Food Chemistry|December 23, 2014
Characterisation of fatty acid, carotenoid, tocopherol/tocotrienol compositions and antioxidant activities in seeds of three Chenopodium quinoa Willd. genotypesYao Tang, Xihong Li, Peter X Chen, et al.Journal of Agricultural and Food Chemistry|December 4, 2014
Lipids, tocopherols, and carotenoids in leaves of amaranth and quinoa cultivars and a new approach to overall evaluation of nutritional quality traitsYao Tang, Xihong Li, Peter X Chen, et al.Journal of Agricultural and Food Chemistry|January 14, 2016
Assessing the Fatty Acid, Carotenoid, and Tocopherol Compositions of Amaranth and Quinoa Seeds Grown in Ontario and Their Overall Contribution to Nutritional QualityYao Tang, Xihong Li, Peter X Chen, et al.Pageof 3