Fereidoon Shahidi
1951
Books
- Anti-angiogenic functional and medicinal foods
- Flavor and lipid chemistry of seafoods
- Maximising the value of marine by-products
- Tree nuts
- Nutrigenomics and proteomics in health and disease
- Antinutrients and Phytochemicals in Foods
- Canola and Rapeseed
- Food phenolics
- Bailey's Industrial Oil and Fat Products, Edible Oil and Fat Products
- Omega-3 fatty acids
- Seafoods
- Tea and tea products
- Antinutrients and phytochemicals in food
- Flavor of meat and meat products
- Quality attributes of muscle foods
- Process-induced chemical changes in food
- Natural Antioxidants
- Antioxidant measurement and applications
- Seafood safety, processing, and biotechnology
- Nutraceutical proteins and peptides in health and disease
- Marine nutraceuticals and functional foods
- Quality of fresh and processed foods
- Phenolic compounds in foods and natural health products
- Bailey's Industrial Oil and Fat Products
- Flavor of Meat and Meat Products
- Phenolics in food and nutraceuticals
- Flavor of meat, meat products, and seafoods
- Maximising the value of marine by-products
- Phytochemicals and phytopharmaceuticals
- Food lipids
- Chemicals via higher plant bioengineering
- Tea and tea products
- Anti-angiogenic functional and medicinal foods
- Bailey's Industrial Oil and Fat Products, Industrial and Nonedible Products from Oils and Fats (Bailey's Industrial Oil and Fat Productis)
- Maximising the value of marine by-products
- Nutraceutical beverages
- Flavor chemistry
- Free radicals in foods
- Flavor chemistry of ethnic foods
- Nutraceutical and Specialty Lipids and their Co-Products (Nutraceutical Science and Technology)
Author data: Open Library