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Critical Reviews in Food Science and Nutrition|April 8, 2015
Effects of composition and processing variables on the oxidative stability of protein-based and oil-in-water food emulsionsSotirios Kiokias, Michael H Gordon, Vassiliki OreopoulouJournal of the American Oil Chemists' Society|November 1, 2016
Effect of Enzyme Pre-treatments on Bioactive Compounds in Extracted Tiger Nut Oil and Sugars in Residual MealsOnyinye Ezeh, Keshavan Niranjan, Michael H GordonInternational Journal for Vitamin and Nutrition Research. Internationale Zeitschrift Fur Vitamin- Und Ernahrungsforschung. Journal International De Vitaminologie Et De Nutrition|February 27, 2019
Urinary Excretion of Anthocyanins Following Consumption of Strawberry and Red Grape JuiceYana Cahyana, Michael H Gordon, Trevor M GibsonFood Chemistry|July 23, 2013
Effects of phytate and minerals on the bioavailability of oxalate from foodBeenish Israr, Richard A Frazier, Michael H GordonJournal of Agricultural and Food Chemistry|October 4, 2007
Light-induced off-flavor development in cloudy apple juiceMidori Hashizume, Michael H Gordon, Donald S MottramChemistry and Physics of Lipids|June 6, 2003
Activity and location of olive oil phenolic antioxidants in liposomesFátima Paiva-Martins, Michael H Gordon, Paula GameiroFood Chemistry|August 11, 2016
Enzymatic hydrolysis of phytate and effects on soluble oxalate concentration in foodsBeenish Israr, Richard A Frazier, Michael H GordonJournal of Agricultural and Food Chemistry|June 9, 2005
Antioxidant properties of malt model systemsThomas S Samaras, Michael H Gordon, Jennifer M AmesJournal of Agricultural and Food Chemistry|May 25, 2006
Extraction of polyphenols from processed black currant (Ribes nigrum L.) residuesPetros G Kapasakalidis, Robert A Rastall, Michael H GordonAsia Pacific Journal of Clinical Nutrition|March 30, 2007
Enhancing the oxidative stability of rice crackers by addition of the ethanolic extract of phytochemicals from Cratoxylum formosum DyerPitchaon Maisuthisakul, Michael H Gordon, Rungnaphar Pongsawatmanit, et al.Pageof 6