Freydoon Shahidi - Publications

Affiliations: 
Purdue University, West Lafayette, IN, United States 
Area:
Mathematics

160 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2016 Yin FW, Zhou DY, Zhao Q, Liu ZY, Hu XP, Liu YF, Song L, Zhou X, Qin L, Zhu BW, Shahidi F. Identification of glycerophospholipid molecular species of mussel (Mytilus edulis) lipids by high-performance liquid chromatography-electrospray ionization-tandem mass spectrometry. Food Chemistry. 213: 344-51. PMID 27451190 DOI: 10.1016/j.foodchem.2016.06.094  0.92
2016 Shahidi F. Oxidative Stability and Shelf Life of Meat and Meat Products Oxidative Stability and Shelf Life of Foods Containing Oils and Fats. 373-389. DOI: 10.1016/B978-1-63067-056-6.00010-0  0.92
2015 Yeo J, Shahidi F. Critical evaluation of changes in the ratio of insoluble bound to soluble phenolics on antioxidant activity of lentils during germination. Journal of Agricultural and Food Chemistry. 63: 379-81. PMID 25560637 DOI: 10.1021/jf505632p  0.92
2015 Ambigaipalan P, Shahidi F. Antioxidant potential of date (Phoenix dactylifera L.) seed protein hydrolysates and carnosine in food and biological systems. Journal of Agricultural and Food Chemistry. 63: 864-71. PMID 25553507 DOI: 10.1021/jf505327b  0.92
2015 Shahidi F. Omega-3 fatty acids and marine oils in cardiovascular and general health: A critical overview of controversies and realities Journal of Functional Foods. 19: 797-800. DOI: 10.1016/j.jff.2015.09.038  0.92
2015 Shahidi F. Preface Handbook of Antioxidants For Food Preservation. xxv. DOI: 10.1016/B978-1-78242-089-7.05001-6  0.92
2015 Chandrasekara A, Shahidi F. The use of antioxidants in ready-to-eat (RTE) and cook-chill food products Handbook of Antioxidants For Food Preservation. 433-446. DOI: 10.1016/B978-1-78242-089-7.00018-X  0.92
2015 Shahidi F, Chandrasekara A. The use of antioxidants in the preservation of cereals and low-moisture foods Handbook of Antioxidants For Food Preservation. 413-432. DOI: 10.1016/B978-1-78242-089-7.00017-8  0.92
2015 Zhong Y, Shahidi F. Methods for the assessment of antioxidant activity in foods Handbook of Antioxidants For Food Preservation. 287-333. DOI: 10.1016/B978-1-78242-089-7.00012-9  0.92
2015 Shahidi F. Antioxidants: Principles and applications Handbook of Antioxidants For Food Preservation. 1-14. DOI: 10.1016/B978-1-78242-089-7.00001-4  0.92
2015 Shahidi F. Handbook of Antioxidants for Food Preservation Handbook of Antioxidants For Food Preservation. 1-487.  0.92
2014 Shahidi F, Chandrasekara A. Processing of Millet Grains and Effects on Non-Nutrient Antioxidant Compounds Processing and Impact On Active Components in Food. 345-352. DOI: 10.1016/B978-0-12-404699-3.00041-X  0.92
2014 Shahidi F, Li Q. Biologically Active Peptides from Foods Applied Food Protein Chemistry. 75-98. DOI: 10.1002/9781118860588.ch6  0.92
2013 Tan Z, Shahidi F. Antioxidant activity of phytosteryl phenolates in different model systems Food Chemistry. 138: 1220-1224. PMID 23411235 DOI: 10.1016/j.foodchem.2012.10.130  0.92
2013 Shahidi F. Editorial Journal of Functional Foods. 5: 1. DOI: 10.1016/j.jff.2013.01.015  0.92
2013 Alasalvar C, Shahidi F. Nutritional Composition, Phytochemicals, and Health Benefits of Dates Dried Fruits: Phytochemicals and Health Effects. 428-443. DOI: 10.1002/9781118464663.ch23  0.92
2013 Shahidi F, Tan Z. Raisins: Processing, Phytochemicals, and Health Benefits Dried Fruits: Phytochemicals and Health Effects. 372-392. DOI: 10.1002/9781118464663.ch20  0.92
2013 Alasalvar C, Shahidi F. Composition, Phytochemicals, and Beneficial Health Effects of Dried Fruits: An Overview Dried Fruits: Phytochemicals and Health Effects. 1-18. DOI: 10.1002/9781118464663.ch1  0.92
2013 Alasalvar C, Shahidi F. Dried Fruits: Phytochemicals and Health Effects Dried Fruits: Phytochemicals and Health Effects. DOI: 10.1002/9781118464663  0.92
2013 Shahidi F, Perera N. Oil and phytochemicals from small fruit seeds Nutrition, Functional and Sensory Properties of Foods. 224-230.  0.92
2013 Shahidi F, Li Q. Bioactive peptides and human health Nutrition, Functional and Sensory Properties of Foods. 159-167.  0.92
2012 Zhong Y, Shahidi F. Antioxidant behavior in bulk oil: limitations of polar paradox theory. Journal of Agricultural and Food Chemistry. 60: 4-6. PMID 22121882 DOI: 10.1021/jf204165g  0.92
2012 Pegg RB, Shahidi F. Off Flavors and Rancidity in Foods Handbook of Meat, Poultry and Seafood Quality. 127-139. DOI: 10.1002/9781118352434.ch9  0.92
2012 Shahidi F. Nutraceuticals, functional foods and dietary supplements in health and disease Journal of Food and Drug Analysis. 20: 226-230.  0.92
2011 Tan Z, Shahidi F. Chemoenzymatic synthesis of phytosteryl ferulates and evaluation of their antioxidant activity Journal of Agricultural and Food Chemistry. 59: 12375-12383. PMID 22023159 DOI: 10.1021/jf2034237  0.92
2011 Zhong Y, Shahidi F. Lipophilized epigallocatechin gallate (EGCG) derivatives as novel antioxidants. Journal of Agricultural and Food Chemistry. 59: 6526-33. PMID 21526762 DOI: 10.1021/jf201050j  0.92
2011 Shahidi F. Omega-3 Fatty Acids in Health and Disease Omega-3 Oils: Applications in Functional Foods. 1-29. DOI: 10.1016/B978-1-893997-82-0.50004-9  0.92
2011 Chandrasekara N, Shahidi F. Oxidative stability of cashew oils from raw and roasted nuts Jaocs, Journal of the American Oil Chemists' Society. 88: 1197-1202. DOI: 10.1007/s11746-011-1782-3  0.92
2010 Shahidi F, Zhong Y. Lipid oxidation and improving the oxidative stability. Chemical Society Reviews. 39: 4067-79. PMID 20617249 DOI: 10.1039/b922183m  0.92
2010 Shahidi F. Marine Oil Processing and Application in Food Products Handbook of Seafood Quality, Safety and Health Applications. 476-484. DOI: 10.1002/9781444325546.ch39  0.92
2010 Shahidi F, Alasalvar C. Marine Oils and other Marine Nutraceuticals Handbook of Seafood Quality, Safety and Health Applications. 444-454. DOI: 10.1002/9781444325546.ch36  0.92
2010 Shahidi F. Functional and Nutraceutical Lipids Functional Food Product Development. 99-109. DOI: 10.1002/9781444323351.ch5  0.92
2010 Wang J, Shahidi F. Stability characteristics of omega-3 oils and their randomized counterparts Recent Advances in Food and Flavor Chemistry: Food Flavor and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods. 297-307.  0.92
2009 Shahidi F. Journal of Food Lipids: Letter from the editor Journal of Food Lipids. 16: 421. DOI: 10.1111/j.1745-4522.2009.01172.x  0.92
2009 Shahidi F. Nutraceuticals and functional foods: Whole versus processed foods Trends in Food Science and Technology. 20: 376-387. DOI: 10.1016/j.tifs.2008.08.004  0.92
2009 Shahidi F. Launch of Journal of Functional Foods Journal of Functional Foods. 1: 1. DOI: 10.1016/j.jff.2008.09.005  0.92
2008 Shahidi F. Bioactives from marine resources Acs Symposium Series. 987: 24-34. DOI: 10.1021/bk-2008-0987.ch003  0.92
2008 Hamam F, Shahidi F. Incorporation of selected long-chain fatty acids into trilinolein and trilinolenin Food Chemistry. 106: 33-39. DOI: 10.1016/j.foodchem.2007.05.038  0.92
2008 Shahidi F, Senanayake SPJN. Fatty acids International Encyclopedia of Public Health. 594-603. DOI: 10.1016/B978-012373960-5.00433-0  0.92
2008 Shahidi F. Antioxidants: Extraction, identification, application and efficacy measurement Electronic Journal of Environmental, Agricultural and Food Chemistry. 7: 3325-3330.  0.92
2008 Shahidi F. Omega-3 in foods Inform - International News On Fats, Oils and Related Materials. 19: 366-369.  0.92
2007 Hamam F, Shahidi F. Acidolysis of tristearin with selected long-chain fatty acids Journal of Agricultural and Food Chemistry. 55: 1955-1960. PMID 17288439 DOI: 10.1021/jf062553k  0.92
2007 Hamam F, Shahidi F. Enzymatic incorporation of selected long-chain fatty acids into triolein Jaocs, Journal of the American Oil Chemists' Society. 84: 533-541. DOI: 10.1007/s11746-007-1069-x  0.92
2007 Shahidi F, Zhong Y. Measurement of antioxidant activity in food and biological systems Acs Symposium Series. 956: 36-66.  0.92
2007 Shahidi F, Ho CT. Antioxidant measurement and applications: An overview Acs Symposium Series. 956: 2-7.  0.92
2006 Hamam F, Shahidi F. Acidolysis reactions lead to esterification of endogenous tocopherols and compromised oxidative stability of modified oils Journal of Agricultural and Food Chemistry. 54: 7319-7323. PMID 16968100 DOI: 10.1021/jf061730e  0.92
2006 Hamam F, Shahidi F. Synthesis of structured lipids containing medium-chain and omega-3 fatty acids Journal of Agricultural and Food Chemistry. 54: 4390-4396. PMID 16756372 DOI: 10.1021/jf052540r  0.92
2006 Shahidi F. Chitin and chitosan from marine by-products Maximising the Value of Marine by-Products. 340-373. DOI: 10.1533/9781845692087.2.340  0.92
2006 Shahidi F. Marine oils from seafood waste Maximising the Value of Marine by-Products. 258-278. DOI: 10.1533/9781845692087.2.258  0.92
2006 Shahidi F. Maximizing the value of marine by-products: An overview Maximising the Value of Marine by-Products. DOI: 10.1016/B978-1-84569-013-7.50028-4  0.92
2006 Shahidi F. Maximising the value of marine by-products Maximising the Value of Marine by-Products. 1-532.  0.92
2006 Weenen H, Shahidi F. ACS Symposium Series: Preface Acs Symposium Series. 920.  0.92
2006 Shahidi F, Hamam F. Improving life and health with structured lipids Inform - International News On Fats, Oils and Related Materials. 17: 178-180.  0.92
2005 Shahidi F, Abuzaytoun R. Chitin, Chitosan, and Co-Products: Chemistry, Production, Applications, and Health Effects Progress in Optics. 49: 93-135. DOI: 10.1016/S1043-4526(05)49003-8  0.92
2005 Hamam F, Shahidi F. Enzymatic incorporation of capric acid into a single cell oil rich in docosahexaenoic acid and docosapentaenoic acid and oxidative stability of the resultant structured lipid Food Chemistry. 91: 583-591. DOI: 10.1016/j.foodchem.2004.05.024  0.92
2005 Hamam F, Shahidi F. Structured lipids from high-laurate canola oil and long-chain omega-3 fatty acids Jaocs, Journal of the American Oil Chemists' Society. 82: 731-736. DOI: 10.1007/s11746-005-1135-9  0.92
2005 Shahidi F. Nutraceuticals and functional foods in health promotion and disease prevention Acta Horticulturae. 680: 13-24.  0.92
2004 Hamam F, Shahidi F. Production and stability of structured lipids from algal oils and capric acid Biofactors (Oxford, England). 22: 315-317. PMID 15630303  0.92
2004 Liyanapathirana C, Shahidi F. Antioxidant activity of wheat extracts as affected by in vitro digestion Biofactors. 21: 325-328. PMID 15630220  0.92
2004 Shahidi F. Quality characteristics of edible oils Advances in Experimental Medicine and Biology. 542: 239-249. PMID 15174585  0.92
2004 Hamam F, Shahidi F. Synthesis of Structured Lipids via Acidolysis of Docosahexaenoic Acid Single Cell Oil (DHASCO) with Capric Acid Journal of Agricultural and Food Chemistry. 52: 2900-2906. PMID 15137833 DOI: 10.1021/jf035316f  0.92
2004 Shahidi F. Food phenolics and cancer chemoprevention Functional Foods, Ageing and Degenerative Disease. 669-680. DOI: 10.1016/B978-1-85573-725-9.50028-9  0.92
2004 Shahidi F. Functional foods: Their role in health promotion and disease prevention Journal of Food Science. 69.  0.92
2004 Hamam F, Shahidi F. Enzymatic acidolysis of an arachidonic acid single-cell oil with capric acid Jaocs, Journal of the American Oil Chemists' Society. 81: 887-892.  0.92
2004 Hamam F, Shahidi F. Lipase-catalyzed acidolysis of algal oils with capric acid: Optimization of reaction conditions using response surface methodolgy Journal of Food Lipids. 11: 147-163.  0.92
2003 Amarowicz R, Shahidi F. Presence of two forms of methylated (-)-epigallocatechin-3-gallate in green tea Die Nahrung. 47: 21-23. PMID 12653431  0.92
2002 Senanayake SPJN, Shahidi F. Positional distribution of FA in TAG of enzymatically modified borage and evening primrose oils Lipids. 37: 803-810. PMID 12371752  0.92
2002 Wettasinghe M, Shahidi F. Iron (II) chelation activity of extracts of borage and evening primrose meals Food Research International. 35: 65-71. DOI: 10.1016/S0963-9969(01)00120-X  0.92
2002 Shahidi F. Research addresses bioactive components Food Technology. 56: 23.  0.92
2002 Shahidi F. Oxidative stability of edible oils as affected by their fatty acid composition and minor constituents Acs Symposium Series. 836: 201-211.  0.92
2002 Shahidi F. Marine nutraceuticals Inform - International News On Fats, Oils and Related Materials. 13: 57.  0.92
2002 Shahidi F. Antioxidants in Plants and Oleaginous Seeds Acs Symposium Series. 807: 162-175.  0.92
2002 Shahidi F, Kim SK. Marine Lipids as Affected by Processing and Their Quality Preservation by Natural Antioxidants Acs Symposium Series. 816: 1-13.  0.92
2002 Shahidi F, Kim SK. Quality management of marine nutraceuticals Acs Symposium Series. 803: 76-87.  0.92
2002 Senanayake SPJN, Shahidi F. Chemical and stability characteristics of structured lipids from borage (Borago officinalis L.) and evening primrose (Oenothera biennis L.) oils Journal of Food Science. 67: 2038-2045.  0.92
2002 Siriwardhana SSKW, Shahidi F. Antiradical activity of extracts of almond and its by-products Jaocs, Journal of the American Oil Chemists' Society. 79: 903-908.  0.92
2001 Shahidi F. Headspace volatile aldehydes as indicators of lipid oxidation in foods Advances in Experimental Medicine and Biology. 488: 113-123. PMID 11548150  0.92
2001 Finley JW, Shahidi F. The chemistry, processing, and health benefits of highly unsaturated fatty acids: An overview Acs Symposium Series. 788: 2-11.  0.92
2001 Shahidi F, Wanasundara UN. Seal blubber oil and its nutraceutical products Acs Symposium Series. 788: 142-150.  0.92
2001 Cadwallader KR, Shahidi F. Identification of potent odorants in seal blubber oil by direct thermal desorption-gas chromatography-olfactometry Acs Symposium Series. 788: 221-234.  0.92
2001 Senanayake SPJN, Shahidi F. Modified oils containing highly unsaturated fatty acids and their stability Acs Symposium Series. 788: 162-173.  0.92
2000 Shahidi F. Antioxidant factors in plant foods and selected oilseeds Biofactors. 13: 179-185. PMID 11237180  0.92
2000 Shahidi F. Antioxidants in food and food antioxidants Die Nahrung. 44: 158-163. PMID 10907235  0.92
2000 Shahidi F. Lipids in flavor formation Acs Symposium Series. 756: 24-43.  0.92
2000 Shahidi F. Variations in the contents of crude protein, total and free amino acids of arctic charr (Salvelinus alpinus) reared at different stocking densities Journal of Aquatic Food Product Technology. 9: 39-56.  0.92
2000 Khan MA, Shahidi F. Tocopherols and phospholipids enhance the oxidative stability of borage and evening primrose triacylglycerols Journal of Food Lipids. 7: 143-150.  0.92
1999 Kolodziejczyk PP, Shahidi F. Novel chemicals from plants via bioengineering Advances in Experimental Medicine and Biology. 464: 1-4. PMID 10335381  0.92
1999 Shahidi F. Effects of stocking density on composition and performance of reared arctic charr (Salvelinus alpinus) Journal of Aquatic Food Product Technology. 8: 39-57.  0.92
1998 Wanasundara PKJPD, Shahidi F. Process-induced compositional changes of flaxseed Advances in Experimental Medicine and Biology. 434: 307-325. PMID 9598210  0.92
1998 Wanasundara PKJPD, Shahidi F. Process-induced changes in edible oils Advances in Experimental Medicine and Biology. 434: 135-160. PMID 9598197  0.92
1998 Shahidi F, Ho CT. Process-induced chemical changes in foods Advances in Experimental Medicine and Biology. 434: 1-3. PMID 9598185  0.92
1998 Shahidi F, Wanasundara UN. Omega-3 fatty acid concentrates: Nutritional aspects and production technologies Trends in Food Science and Technology. 9: 230-240. DOI: 10.1016/S0924-2244(98)00044-2  0.92
1998 Wanasundara UN, Shahidi F. Antioxidant and pro-oxidant activity of green tea extracts in marine oils Food Chemistry. 63: 335-342. DOI: 10.1016/S0308-8146(98)00025-9  0.92
1998 Shahidi F. Indicators for evaluation of lipid oxidation and off-flavor development in food Developments in Food Science. 40: 55-68. DOI: 10.1016/S0167-4501(98)80032-0  0.92
1998 Shahidi F. Functional Seafood Products Acs Symposium Series. 702: 29-49.  0.92
1998 Venugopal V, Shahidi F. Traditional methods to process underutilized fish species for human consumption Food Reviews International. 14: 35-97.  0.92
1998 Wanasundara UN, Shahidi F. Stabilization of marine oils with flavonoids Journal of Food Lipids. 5: 183-196.  0.92
1998 Shahidi F, Wanasundara PKJPD. Effect of Acylation on Flax Protein Functionality Acs Symposium Series. 708: 96-120.  0.92
1997 Pegg RB, Shahidi F. Unraveling the Chemical Identity of Meat Pigments Critical Reviews in Food Science and Nutrition. 37: 561-589. PMID 9404994  0.92
1997 Shahidi F, Synowiecki J. Protein hydrolyzates from seal meat as phosphate alternatives in food processing applications Food Chemistry. 60: 29-32. DOI: 10.1016/S0308-8146(96)00296-8  0.92
1997 Amarowicz R, Shahidi F. Antioxidant activity of peptide fractions of capelin protein hydrolysates Food Chemistry. 58: 355-359. DOI: 10.1016/S0308-8146(96)00229-4  0.92
1997 Wettasinghe M, Shahidi F. Antioxidant activity of preformed cooked cured-meat pigment in a β-carotene/linoleate model system Food Chemistry. 58: 203-207. DOI: 10.1016/S0308-8146(96)00097-0  0.92
1997 Wanasundara PKJPD, Shahidi F. Removal of flaxseed mucilage by chemical and enzymatic treatments Food Chemistry. 59: 47-55. DOI: 10.1016/S0308-8146(96)00093-3  0.92
1997 Shahidi F. Beneficial Health Effects and Drawbacks of Antinutrients and Phytochemicals in Foods: An Overview Acs Symposium Series. 662: 1-9.  0.92
1997 He Y, Shahidi F. Antioxidant Activity of Green Tea and Its Catechins in a Fish Meat Model System Journal of Agricultural and Food Chemistry. 45: 4262-4266.  0.92
1997 Synowiecki J, Shahidi F. Pigmentation of salmonid fish fed on carotenoids Medycyna Weterynaryjna. 53: 398-400.  0.92
1997 Wettasinghe M, Shahidi F. Oxidative stability, cooking yield and texture of pork treated with a low-sodium salt Journal of Muscle Foods. 8: 373-382.  0.92
1997 Naczk M, Shahidi F. Nutritional Implications of Canola Condensed Tannins Acs Symposium Series. 662: 186-208.  0.92
1997 Shahidi F, Cadwallader KR. Flavor and Lipid Chemistry of Seafoods: An Overview Acs Symposium Series. 674: 1-8.  0.92
1997 Wanasundara UN, Shahidi F. Structural Characteristics of Marine Lipids and Preparation of ω3 Concentrates Acs Symposium Series. 674: 240-254.  0.92
1997 Wanasundara UN, Shahidi F. Positional distribution of fatty acids in triacylglycerols of seal blubber oil Journal of Food Lipids. 4: 51-64.  0.92
1997 Shahidi F, Wanasundara PKJPD. Cyanogenic Glycosides of Flaxseeds Acs Symposium Series. 662: 171-185.  0.92
1997 He Y, Shahidi F. Enzymatic esterification of ω-3 fatty acid concentrates from seal blubber oil with glycerol Jaocs, Journal of the American Oil Chemists' Society. 74: 1133-1136.  0.92
1996 Amarowicz R, Shahidi F. A rapid chromatographic method for separation of individual catechins from green tea Food Research International. 29: 71-76. DOI: 10.1016/0963-9969(95)00048-8  0.92
1996 Pegg RB, Shahidi F. A novel titration methodology for elucidation of the structure of preformed cooked cured-meat pigment by visible spectroscopy Food Chemistry. 56: 105-110. DOI: 10.1016/0308-8146(96)00009-X  0.92
1996 Shahidi F, Synowiecki J. Alkali assisted extraction of proteins from meat and bone residues of harp seal (Phoca groenlandica) Food Chemistry. 57: 317-321. DOI: 10.1016/0308-8146(95)00189-1  0.92
1996 Wanasundara UN, Shahidi F. Stabilization of seal blubber and menhaden oils with green tea catechins Journal of the American Oil Chemists' Society. 73: 1183-1190. DOI: 10.1007/BF02523382  0.92
1996 Shahidi F, Synowiecki J. Seal meat: A unique source of muscle food for health and nutrition Food Reviews International. 12: 283-302.  0.92
1996 Wettasinghe M, Shahidi F. Oxidative stability of cooked comminuted lean pork as affected by alkali and alkali-earth halides Journal of Food Science. 61: 1160-1164.  0.92
1996 Venugopal V, Shahidi F. Structure and composition of fish muscle Food Reviews International. 12: 175-197.  0.92
1996 Shahidi F, Amarowicz R. Antioxidant activity of protein hydrolyzates from aquatic species Jaocs, Journal of the American Oil Chemists' Society. 73: 1197-1199.  0.92
1996 Onodenalore AC, Shahidi F. Protein dispersions and hydrolysates from shark (Isurus oxyrinchus) Journal of Aquatic Food Product Technology. 5: 43-59.  0.92
1996 Shahidi F, Shukla VKS. Nontriacylglycerol constituents of fats, oils Inform - International News On Fats, Oils and Related Materials. 7: 1227-1232.  0.92
1996 Wanasundara PKJPD, Shahidi F. Optimization of hexametaphosphate-assisted extraction of flaxseed proteins using response surface methodology Journal of Food Science. 61: 604-607.  0.92
1995 Venugopa V, Shahidi F. Value-Added Products from Underutilized Fish Species Critical Reviews in Food Science and Nutrition. 35: 431-453. PMID 8573282 DOI: 10.1080/10408399509527708  0.92
1995 Shahidi F. Protein concentrates from underutilized aquatic species Developments in Food Science. 37: 1441-1451. DOI: 10.1016/S0167-4501(06)80245-1  0.92
1995 Shahidi F. Extraction of value-added components from shellfish processing discards Developments in Food Science. 37: 1427-1439. DOI: 10.1016/S0167-4501(06)80244-X  0.92
1995 Shahidi F, Pegg RB. Nitrite alternatives for processed meats Developments in Food Science. 37: 1223-1241. DOI: 10.1016/S0167-4501(06)80231-1  0.92
1995 Shahidi F, Wanasundara U. Effect of natural antioxidants on the stability of canola oil Developments in Food Science. 37: 469-479. DOI: 10.1016/S0167-4501(06)80173-1  0.92
1995 Shahidi F, Onodenalore AC. Water dispersions of myofibrillar proteins from capelin (Mallotus villosus) Food Chemistry. 53: 51-54. DOI: 10.1016/0308-8146(95)95785-5  0.92
1995 Han XQ, Shahidi F. Extraction of harp seal gastric proteases and their immobilization on chitin Food Chemistry. 52: 71-76. DOI: 10.1016/0308-8146(94)P4183-G  0.92
1994 Amarowicz R, Shahidi F. Application of sephadex lh-20 chromatography for the separation of cyanogenic glycosides and hydrophylic phenolic fraction from flaxseed Journal of Liquid Chromatography. 17: 1291-1299. DOI: 10.1080/10826079408013763  0.92
1994 Wanasundara JPD, Shahidi F. Functional properties and amino-acid composition of solvent-extracted flaxseed meals Food Chemistry. 49: 45-51. DOI: 10.1016/0308-8146(94)90231-3  0.92
1994 Wanasundara JPD, Shahidi F. Alkanol-ammonia-water/hexane extraction of flaxseed Food Chemistry. 49: 39-44. DOI: 10.1016/0308-8146(94)90230-5  0.92
1994 Wanasundara UN, Shahidi F. Stabilization of canola oil with flavonoids Food Chemistry. 50: 393-396. DOI: 10.1016/0308-8146(94)90211-9  0.92
1994 Synowiecki J, Shahidi F. Isolation of mucopolysaccharides from processing discards of seal and beef Food Chemistry. 51: 89-93. DOI: 10.1016/0308-8146(94)90053-1  0.92
1994 Amarowicz R, Shahidi F. Chromatographic separation of glucopyranosyl sinapate from canola meal Journal of the American Oil Chemists' Society. 71: 551-552. DOI: 10.1007/BF02540674  0.92
1994 Wanasundara UN, Shahidi F. Canola extract as an alternative natural antioxidant for canola oil Journal of the American Oil Chemists' Society. 71: 817-822. DOI: 10.1007/BF02540455  0.92
1994 Shahidi F, Venugopal V. Solubilization and thermostability of water dispersions of muscle structural proteins of Atlantic herring (Clupea harengus) Journal of Agricultural and Food Chemistry. 42: 1440-1446.  0.92
1993 Shahidi F, Han XQ. Encapsulation of Food Ingredients Critical Reviews in Food Science and Nutrition. 33: 501-547. PMID 8216812 DOI: 10.1080/10408399309527645  0.92
1993 Shahidi F, Synowiecki J. Nutrient composition of mechanically separated and surimi-like seal meat Food Chemistry. 47: 41-46. DOI: 10.1016/0308-8146(93)90300-5  0.92
1992 Synowiecki J, Shahidi F. Nucleic acid content of seal meat Food Chemistry. 43: 275-276. DOI: 10.1016/0308-8146(92)90212-K  0.92
1992 Shahidi F, Pegg RB. Nitrite-free meat curing systems: Update and review Food Chemistry. 43: 185-191. DOI: 10.1016/0308-8146(92)90171-W  0.92
1992 Shahidi F, Naczk M. An overview of the phenolics of canola and rapeseed: Chemical, sensory and nutritional significance Journal of the American Oil Chemists Society. 69: 917-924. DOI: 10.1007/BF02636344  0.92
1992 Shahidi F. Color characteristics and absence of N-nitrosamines in nitrite-cured seal meat Journal of Agricultural and Food Chemistry®. 40: 1398-1402.  0.92
1991 Shahidi F. Developing alternative meat-curing systems Trends in Food Science and Technology. 2: 219-222. DOI: 10.1016/0924-2244(91)90694-E  0.92
1991 Shahidi F, Hong C. Role of metal ions and heme pigments in autoxidation of heat-processed meat products Food Chemistry. 42: 339-346. DOI: 10.1016/0308-8146(91)90074-X  0.92
1991 Shahidi F, Synowiecki J. Isolation and characterization of nutrients and value-added products from snow crab (chinoecetes opilio) and shrimp (pandalus borealis) processing discards Journal of Agricultural and Food Chemistry®. 39: 1527-1532.  0.92
1990 Shahidi F, Pegg RB. Colour characteristics of cooked cured-meat pigment and its application to meat Food Chemistry. 38: 61-68. DOI: 10.1016/0308-8146(90)90206-J  0.92
1989 Naczk M, Shahidi F. The effect of methanol-ammonia-water treatment on the content of phenolic acids of canola Food Chemistry. 31: 159-164. DOI: 10.1016/0308-8146(89)90026-5  0.92
1987 Shahidi F. Partial molar volumes of phenalkylamines and their physiologically active derivatives in water Canadian Journal of Chemistry. 65: 1924-1926.  0.92
1983 Shahidi F. Partial molar volumes of amino acid derivatives in water Journal of Solution Chemistry. 12: 295-301. DOI: 10.1007/BF00646204  0.92
1983 Shahidi F. Partial molar volumes of methoxybenzenes in carbon tetrachloride Journal of Solution Chemistry. 12: 287-293. DOI: 10.1007/BF00646203  0.92
1981 Shahidi F. Partial molar volumes of organic compounds in water. Part 8. - Benzene derivatives Journal of the Chemical Society, Faraday Transactions 1: Physical Chemistry in Condensed Phases. 77: 1511-1514. DOI: 10.1039/F19817701511  0.92
1981 Shahidi F, Farrell PG. Partial molar volumes of some α-aminocarboxylic acids in water Journal of the Chemical Society, Faraday Transactions 1: Physical Chemistry in Condensed Phases. 77: 963-968. DOI: 10.1039/F19817700963  0.92
1980 Shahidi F. Partial molar volumes of organic compounds in water. Part 7. - Sodium and hydrochloride salts of α,ω-aminocarboxylic acids Journal of the Chemical Society, Faraday Transactions 1: Physical Chemistry in Condensed Phases. 76: 101-106. DOI: 10.1039/F19807600101  0.92
1978 Shahidi F, Farrell PG. Partial molar volumes of organic compounds in water. Part 5. - Betaines of α,ω-aminocarboxylic acids Journal of the Chemical Society, Faraday Transactions 1: Physical Chemistry in Condensed Phases. 74: 1268-1274. DOI: 10.1039/F19787401268  0.92
1978 Shahidi F, Farrell PG. Partial molar volumes of organic compounds in water. Part 4. - Aminocarboxylic acids Journal of the Chemical Society, Faraday Transactions 1: Physical Chemistry in Condensed Phases. 74: 858-868. DOI: 10.1039/F19787400858  0.92
1978 Shahidi F, Farrell PG. Isotope effects in molecular complexes of naphthalene Journal of the Chemical Society, Chemical Communications. 455-456. DOI: 10.1039/C39780000455  0.92
1978 Shahidi F, Farrell PG. Partial molar volumes of organic compounds in water. VI. α,ω-diaminoalkane hydrochlorides Journal of Solution Chemistry. 7: 549-559. DOI: 10.1007/BF01074871  0.92
Show low-probability matches.