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Foods (Basel, Switzerland)
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March 13, 2025
The Performance of the Super-High-Oleic Acid Safflower (<i>Carthamus tinctorius</i>) Oil During Intermittent Frying
Randy Adjonu, Paul D Prenzler, Jamie Ayton
Journal of Agricultural and Food Chemistry
|
October 2, 2003
The role of copper(II) in the bridging reactions of (+)-catechin by glyoxylic acid in a model white wine
Andrew C Clark, Paul D Prenzler, Geoffrey R Scollary
Journal of Agricultural and Food Chemistry
|
March 7, 2002
Liquid chromatography-mass spectrometry (LC-MS) investigation of the thiobarbituric acid reactive substances (TBARS) reaction
Daniel Jardine, Michael Antolovich, Paul D Prenzler, et al.
Comprehensive Reviews in Food Science and Food Safety
|
January 20, 2021
Should Red Wine Be Considered a Functional Food?
Yung J Yoo, Anthony J Saliba, Paul D Prenzler
Journal of Agricultural and Food Chemistry
|
March 22, 2007
Novel secoiridoids with antioxidant activity from Australian olive mill waste
Hassan K Obied, Peter Karuso, Paul D Prenzler, et al.
Inorganic Chemistry
|
October 24, 2001
Steric and Electronic Effects in the First Homoleptic Imino Ether Complex: Synthesis and X-ray Crystallographic Determination of [Pt(NHC(OEt)Et)(4)](CF(3)SO(3))(2)
Paul D. Prenzler, David C. R. Hockless, Graham A. Heath
Food Chemistry
|
June 11, 2015
Nutritional methodologies and their use in inter-disciplinary antioxidant research
Megan Kendall, Marijka Batterham, Paul D Prenzler, et al.
Environmental Toxicology and Chemistry
|
February 27, 2023
Optimization and Comparison of Microwave-Assisted Extraction, Supercritical Fluid Extraction, and Eucalyptus Oil-Assisted Extraction of Polycyclic Aromatic Hydrocarbons from Soil and Sediment
Thiloka Kariyawasam, Gregory S Doran, Julia A Howitt, et al.
Food Chemistry
|
April 15, 2017
Measurement of antioxidant activity with the thiobarbituric acid reactive substances assay
Md Ahsan Ghani, Celia Barril, Danny R Bedgood, et al.
Journal of Agricultural and Food Chemistry
|
April 17, 2003
Quantitative changes in phenolic content during physiological development of the olive (Olea europaea) cultivar Hardy's Mammoth
Danielle Ryan, Paul D Prenzler, Shimon Lavee, et al.
Page
of 6
Search research articles
Search
Showing results (1-10 of 53) with videos related to
Sort By:
Page
of 6
Foods (Basel, Switzerland)
|
March 13, 2025
The Performance of the Super-High-Oleic Acid Safflower (<i>Carthamus tinctorius</i>) Oil During Intermittent Frying
Randy Adjonu, Paul D Prenzler, Jamie Ayton
Journal of Agricultural and Food Chemistry
|
October 2, 2003
The role of copper(II) in the bridging reactions of (+)-catechin by glyoxylic acid in a model white wine
Andrew C Clark, Paul D Prenzler, Geoffrey R Scollary
Journal of Agricultural and Food Chemistry
|
March 7, 2002
Liquid chromatography-mass spectrometry (LC-MS) investigation of the thiobarbituric acid reactive substances (TBARS) reaction
Daniel Jardine, Michael Antolovich, Paul D Prenzler, et al.
Comprehensive Reviews in Food Science and Food Safety
|
January 20, 2021
Should Red Wine Be Considered a Functional Food?
Yung J Yoo, Anthony J Saliba, Paul D Prenzler
Journal of Agricultural and Food Chemistry
|
March 22, 2007
Novel secoiridoids with antioxidant activity from Australian olive mill waste
Hassan K Obied, Peter Karuso, Paul D Prenzler, et al.
Inorganic Chemistry
|
October 24, 2001
Steric and Electronic Effects in the First Homoleptic Imino Ether Complex: Synthesis and X-ray Crystallographic Determination of [Pt(NHC(OEt)Et)(4)](CF(3)SO(3))(2)
Paul D. Prenzler, David C. R. Hockless, Graham A. Heath
Food Chemistry
|
June 11, 2015
Nutritional methodologies and their use in inter-disciplinary antioxidant research
Megan Kendall, Marijka Batterham, Paul D Prenzler, et al.
Environmental Toxicology and Chemistry
|
February 27, 2023
Optimization and Comparison of Microwave-Assisted Extraction, Supercritical Fluid Extraction, and Eucalyptus Oil-Assisted Extraction of Polycyclic Aromatic Hydrocarbons from Soil and Sediment
Thiloka Kariyawasam, Gregory S Doran, Julia A Howitt, et al.
Food Chemistry
|
April 15, 2017
Measurement of antioxidant activity with the thiobarbituric acid reactive substances assay
Md Ahsan Ghani, Celia Barril, Danny R Bedgood, et al.
Journal of Agricultural and Food Chemistry
|
April 17, 2003
Quantitative changes in phenolic content during physiological development of the olive (Olea europaea) cultivar Hardy's Mammoth
Danielle Ryan, Paul D Prenzler, Shimon Lavee, et al.
Page
of 6