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Food Chemistry|August 8, 2012
Generation of potentially bioactive ergosterol-derived products following pulsed ultraviolet light exposure of mushrooms (Agaricus bisporus)Michael D Kalaras, Robert B Beelman, Michael F Holick, et al.Journal of Agricultural and Food Chemistry|April 11, 2009
Identification of free radical intermediates in oxidized wine using electron paramagnetic resonance spin trappingRyan J Elias, Mogens L Andersen, Leif H Skibsted, et al.Journal of Agricultural and Food Chemistry|May 3, 2016
Reaction Mechanisms of Metals with Hydrogen Sulfide and Thiols in Model Wine. Part 2: Iron- and Copper-Catalyzed OxidationGal Y Kreitman, John C Danilewicz, David W Jeffery, et al.Journal of Agricultural and Food Chemistry|March 7, 2017
Copper(II)-Mediated Hydrogen Sulfide and Thiol Oxidation to Disulfides and Organic Polysulfanes and Their Reductive Cleavage in Wine: Mechanistic Elucidation and Potential ApplicationsGal Y Kreitman, John C Danilewicz, David W Jeffery, et al.Journal of Agricultural and Food Chemistry|June 25, 2011
Ultraviolet-induced oxidation of ascorbic acid in a model juice system: identification of degradation productsRohan V Tikekar, Ramaswamy C Anantheswaran, Ryan J Elias, et al.Critical Reviews in Food Science and Nutrition|February 17, 2018
Loss and formation of malodorous volatile sulfhydryl compounds during wine storageGal Y Kreitman, Ryan J Elias, David W Jeffery, et al.Foods (Basel, Switzerland)|April 30, 2021
Influence of Region on Sensory and Chemical Profiles of Pennsylvania Grüner Veltliner WinesStephanie T Keller, Andrew D Harner, Michela Centinari, et al.Chemical Research in Toxicology|September 10, 2020
Impact of Atomizer Age and Flavor on In Vitro Toxicity of Aerosols from a Third-Generation Electronic Cigarette against Human Oral CellsJosé F Ureña, Lauren A Ebersol, Alexey Silakov, et al.Journal of Food Science|November 15, 2022
Partitioning of caffeine and quinine in oil-in-water emulsions and effects on bitternessKelsey Tenney, John E Hayes, Alyssa J Bakke, et al.Journal of Agricultural and Food Chemistry|September 26, 2008
Effect of heating oxymyoglobin and metmyoglobin on the oxidation of muscle microsomesRicard Bou, Francesc Guardiola, Rafael Codony, et al.Pageof 8