Fereidoon Shahidi
1951 · 40 obras en el catálogo
Obras
Flavor of meat, meat products, and seafoods
Anti-angiogenic functional and medicinal foods
Phenolic compounds in foods and natural health products
Process-induced chemical changes in food
Flavor chemistry of ethnic foods
Nutrigenomics and proteomics in health and disease
Tea and tea products
Quality of fresh and processed foods
Quality attributes of muscle foods
Tree nuts
Chemicals via higher plant bioengineering
Marine nutraceuticals and functional foods
Nutraceutical proteins and peptides in health and disease
Flavor of meat and meat products
Free radicals in foods
Nutraceutical beverages
Maximising the value of marine by-products
Seafoods
Food lipids
Antinutrients and phytochemicals in food
Flavor and lipid chemistry of seafoods
Phytochemicals and phytopharmaceuticals
Seafood safety, processing, and biotechnology
