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Journal of Food Science|June 10, 2024
Impact of pre- and post-fermentation fining with polyvinylpolypyrrolidone on the chemical stability and aromatic profile of Viognier wineCharlene B Van Buiten, Ryan J EliasJournal of Agricultural and Food Chemistry|May 11, 2012
Influence of phenolic compounds on the mechanisms of pyrazinium radical generation in the Maillard reactionQing Bin, Devin G Peterson, Ryan J EliasJournal of Colloid and Interface Science|April 27, 2012
Solute distribution and stability in emulsion-based delivery systems: an EPR studyUmut Yucel, Ryan J Elias, John N CouplandJournal of Colloid and Interface Science|January 29, 2013
Localization and reactivity of a hydrophobic solute in lecithin and caseinate stabilized solid lipid nanoparticles and nanoemulsionsUmut Yucel, Ryan J Elias, John N CouplandFood Chemistry|April 2, 2021
Impact of copper-based fungicides on the antioxidant quality of ethanolic hop extractsBenjamin J Chrisfield, Helene Hopfer, Ryan J EliasJournal of Agricultural and Food Chemistry|December 3, 2011
Effects of postharvest pulsed UV light treatment of white button mushrooms (Agaricus bisporus) on vitamin D2 content and quality attributesMichael D Kalaras, Robert B Beelman, Ryan J EliasCritical Reviews in Food Science and Nutrition|May 9, 2008
Antioxidant activity of proteins and peptidesRyan J Elias, Sarah S Kellerby, Eric A DeckerFood Chemistry|October 13, 2018
Antioxidant activity of a winterized, acetonic rye bran extract containing alkylresorcinols in oil-in-water emulsionsAndrew S Elder, John N Coupland, Ryan J EliasFood Chemistry|January 11, 2021
Effect of alkyl chain length on the antioxidant activity of alkylresorcinol homologues in bulk oils and oil-in-water emulsionsAndrew S Elder, John N Coupland, Ryan J EliasFood Chemistry|November 5, 2022
Impact of mashing protocol on the formation of fermentable sugars from millet in gluten-free brewingAndrew J Ledley, Ryan J Elias, Darrell W CockburnPageof 8