Michael H. Gordon - Search Results

Year	Number of Results
2002	1
2003	4
2005	3
2006	4
2007	4
2008	2
2009	3
2010	1
2011	5
2012	8
2013	4
2014	6
2015	4
2016	6
2017	3
2019	2
2020	1
2022	1
2024	0

1

Significance of dietary antioxidants for health.

Gordon MH. Gordon MH. Int J Mol Sci. 2012;13(1):173-9. doi: 10.3390/ijms13010173. Epub 2011 Dec 23. Int J Mol Sci. 2012. PMID: 22312245 Free PMC article. Review.

2

Effects of composition and processing variables on the oxidative stability of protein-based and oil-in-water food emulsions.

Kiokias S, Gordon MH, Oreopoulou V. Kiokias S, et al. Among authors: gordon mh. Crit Rev Food Sci Nutr. 2017 Feb 11;57(3):549-558. doi: 10.1080/10408398.2014.893503. Crit Rev Food Sci Nutr. 2017. PMID: 25849994 Review.

3

Factors Affecting Cellular Uptake of Anthocyanins: The Role of pH, Glucose and Anthocyanin Structure.

Cahyana Y, Mills CE, Huda S, Gordon MH. Cahyana Y, et al. Among authors: gordon mh. Nutrients. 2022 Nov 13;14(22):4807. doi: 10.3390/nu14224807. Nutrients. 2022. PMID: 36432493 Free PMC article.

4

Antioxidant properties of malt model systems.

Samaras TS, Gordon MH, Ames JM. Samaras TS, et al. Among authors: gordon mh. J Agric Food Chem. 2005 Jun 15;53(12):4938-45. doi: 10.1021/jf0501600. J Agric Food Chem. 2005. PMID: 15941339

5

Aqueous enzymatic extraction of Moringa oleifera oil.

Mat Yusoff M, Gordon MH, Ezeh O, Niranjan K. Mat Yusoff M, et al. Among authors: gordon mh. Food Chem. 2016 Nov 15;211:400-8. doi: 10.1016/j.foodchem.2016.05.050. Epub 2016 May 10. Food Chem. 2016. PMID: 27283648

6

Oxidative properties of Moringa oleifera kernel oil from different extraction methods during storage.

Mat Yusoff M, Niranjan K, Mason OA, Gordon MH. Mat Yusoff M, et al. Among authors: gordon mh. J Sci Food Agric. 2020 Mar 15;100(4):1588-1597. doi: 10.1002/jsfa.10167. Epub 2019 Dec 20. J Sci Food Agric. 2020. PMID: 31773733

7

Enzymatic hydrolysis of phytate and effects on soluble oxalate concentration in foods.

Israr B, Frazier RA, Gordon MH. Israr B, et al. Among authors: gordon mh. Food Chem. 2017 Jan 1;214:208-212. doi: 10.1016/j.foodchem.2016.07.044. Epub 2016 Jul 6. Food Chem. 2017. PMID: 27507467

8

Astringency reduction in red wine by whey proteins.

Jauregi P, Olatujoye JB, Cabezudo I, Frazier RA, Gordon MH. Jauregi P, et al. Among authors: gordon mh. Food Chem. 2016 May 15;199:547-55. doi: 10.1016/j.foodchem.2015.12.052. Epub 2015 Dec 11. Food Chem. 2016. PMID: 26776007

9

Antioxidant properties of kilned and roasted malts.

Samaras TS, Camburn PA, Chandra SX, Gordon MH, Ames JM. Samaras TS, et al. Among authors: gordon mh. J Agric Food Chem. 2005 Oct 5;53(20):8068-74. doi: 10.1021/jf051410f. J Agric Food Chem. 2005. PMID: 16190672

10

Effect of roasting on the antioxidant activity of coffee brews.

del Castillo MD, Ames JM, Gordon MH. del Castillo MD, et al. Among authors: gordon mh. J Agric Food Chem. 2002 Jun 19;50(13):3698-703. doi: 10.1021/jf011702q. J Agric Food Chem. 2002. PMID: 12059145

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