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Food Chemistry|November 2, 2013
Influence of cysteine and methionine availability on protein peroxide scavenging activity and phenolic stability in emulsionsLisa Zhou, Ryan J EliasJournal of Agricultural and Food Chemistry|February 24, 2012
Factors influencing the antioxidant and pro-oxidant activity of polyphenols in oil-in-water emulsionsLisa Zhou, Ryan J EliasFood Chemistry|February 16, 2013
Antioxidant and pro-oxidant activity of (-)-epigallocatechin-3-gallate in food emulsions: Influence of pH and phenolic concentrationLisa Zhou, Ryan J EliasJournal of Agricultural and Food Chemistry|July 15, 2011
Investigating the hydrogen peroxide quenching capacity of proteins in polyphenol-rich foodsLisa Zhou, Ryan J EliasJournal of Agricultural and Food Chemistry|January 6, 2010
Controlling the fenton reaction in wineRyan J Elias, Andrew L WaterhouseFood Chemistry|February 10, 2015
Exogenous acetaldehyde as a tool for modulating wine color and astringency during fermentationMarlena K Sheridan, Ryan J EliasArchives of Biochemistry and Biophysics|June 19, 2010
The antioxidant and pro-oxidant activities of green tea polyphenols: a role in cancer preventionJoshua D Lambert, Ryan J EliasJournal of Agricultural and Food Chemistry|October 6, 2012
Oxidative stability of (-)-epigallocatechin gallate in the presence of thiolsNausheel R Unnadkat, Ryan J EliasJournal of Agricultural and Food Chemistry|October 14, 2016
Reaction of Acetaldehyde with Wine Flavonoids in the Presence of Sulfur DioxideMarlena K Sheridan, Ryan J EliasInternational Journal of Molecular Sciences|January 13, 2021
Gliadin Sequestration as a Novel Therapy for Celiac Disease: A Prospective Application for PolyphenolsCharlene B Van Buiten, Ryan J EliasPageof 8