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• A procedure for the sensory analysis of gas chromatographic effluents
• A rapid method for iron determination in fortified foods
• Antioxidant capacity of phenolic phytochemicals from various cultivars of plums
• Antioxidant enzyme activities in strawberry fruit exposed to high carbon dioxide atmospheres during cold storage
• Antiproliferative effects of cherry juice and wine in Chinese hamster lung fibroblast cells and their phenolic constituents and antioxidant activities
• Changes in carotenoid content of carrots during growth and post-harvest storage
• Changes in the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates during a simulated gastrointestinal digestion
• Characterization of phenolics by LC-UV/vis, LC-MS/MS and sugars by GC in Melicoccus bijugatus Jacq. 'Montgomery' fruits
• Charm analysis of apple volatiles
• Developmental changes of carbohydrates, organic acids, amino acids, and phenolic compounds in ‘Honeycrisp’ apple flesh
• Effects of dietary protein on iron bioavailability - A Review
• Extraction and Characterization of Pepsin-solubilised Collagen from Fins, Scales, Skins, Bones and Swim Bladders of Bighead Carp (Hypophthalmichthys nobilis).
• Factors influencing the clarification of apple juice with honey
• Helicobacter pylori enhances cyclooxygenase-2 expression via p38MAPK/ATF-2 signaling pathway in MKN45 cells
• Improved sample preparation and rapid UHPLC analysis of SO2 binding carbonyls in wine by derivatization to 2,4-dinitrophenylhydrazine
• In vitro antioxidant activity and in vivo anti-fatigue effect of loach (Misgurnus anguillicaudatus) peptides prepared by papain digestion
• Induction of phase II enzyme, quinone reductase, in murine hepatoma cells in vitro by grape extracts and selected phytochemicals
• Inhibitory effect of caramelization products on enzymatic browning
• Inhibitory effects of various antibrowning agents on apple slices
• Iron binding by tannic acid: effects of selected ligands
• Iron speciation in intestinal contents of rats fed meals composed of meat and nonmeat sources of protein and fat
• Nitrosating agents from the reaction between methyl oleate and dinitrogen trioxide: Identification and mutagenicity
• Optimization of phenolics and dietary fiber extraction from date seeds
• Phytochemical content and antioxidant activity of six diverse varieties of whole wheat
• Phytochemical content and antioxidant activity of six diverse varieties of whole wheat.
• Phytochemical profiles and antioxidant actives of wine grapes
• Polyphenolic composition and content in the ripe berries of wild Vitis species.
• Polyphenolic profiles detected in the ripe berries of Vitis vinifera germplasm
• Predicting relative concentrations of bioavailable iron in foods using in vitro digestion: New developments
• Pyrazine compounds in canned sweet corn flavor
• Relation between pectin methylesterase activity and the formation of methanol in Concord grape juice and wine
• Relative antioxidant and cytoprotective activities of common herbs
• Sorption and diffusion properties of volatile phenols into Cork
• Supplemental inulin does not enhance iron bioavailability to Caco-2 cells from milk- or soy-based, probiotic-containing, yogurts but incubation at 37 °C does.
• Sweetness chemoreception theory and sweetness transduction
• The effect of thermal processing on the stereoisomerization of major carotenoids and vitamin A values of carrots
• The variations of ascorbic acid content in vegetable processing
• Type 2 diabetes-related bioactivities of coffee: Assessment of antioxidant activity, NF-kappa B inhibition, and stimulation of glucose uptake
• Water mobility in the dehydration of crystalline trehalose