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Journal of Agricultural and Food Chemistry|December 22, 2005
Antioxidant activity of cysteine, tryptophan, and methionine residues in continuous phase beta-lactoglobulin in oil-in-water emulsionsRyan J Elias, D Julian McClements, Eric A Decker
Journal of Agricultural and Food Chemistry|January 8, 2013
Investigation of ethyl radical quenching by phenolics and thiols in model wineGal Y Kreitman, V Felipe Laurie, Ryan J Elias
Molecular Nutrition & Food Research|April 29, 2018
Green Tea Polyphenols Mitigate Gliadin-Mediated Inflammation and Permeability in VitroCharlene B Van Buiten, Joshua D Lambert, Ryan J Elias
Journal of Agricultural and Food Chemistry|October 20, 2015
Assessing Interactions between Lipophilic and Hydrophilic Antioxidants in Food EmulsionsErwann Durand, Yu Zhao, John N Coupland, et al.
Food Chemistry|April 23, 2018
Inclusion complex formation between high amylose corn starch and alkylresorcinols from rye branAynur Gunenc, Lingyan Kong, Ryan J Elias, et al.
Food Chemistry|November 24, 2015
Generation of reactive oxidative species from thermal treatment of sugar solutionsQingyang Wang, Erwann Durand, Ryan J Elias, et al.
Journal of Agricultural and Food Chemistry|July 12, 2012
Inhibition of secreted phospholipase A2 by proanthocyanidins: a comparative enzymological and in silico modeling studyJoshua D Lambert, Neela Yennawar, Yeyi Gu, et al.
Preparative Biochemistry & Biotechnology|January 9, 2015
Enhanced phenylpyruvic acid production with Proteus vulgaris in fed-batch and continuous fermentationHasan B Coban, Ali Demirci, Paul H Patterson, et al.
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