Found 12 results
Author Title Type [ Year(Asc)]
Filters: Keyword is Oxidation-Reduction  [Clear All Filters]
2018
J. Jung, Wang, W., McGorrin, R. J., and Zhao, Y., “Moisture Adsorption Isotherm and Storability of Hazelnut Inshells and Kernels Produced in Oregon, USA.”, J Food Sci, vol. 83, no. 2, pp. 340-348, 2018.
2017
M. McDougall, Choi, J., Kim, H. - K., Bobe, G., J Stevens, F., Cadenas, E., Tanguay, R., and Traber, M. G., “Lethal dysregulation of energy metabolism during embryonic vitamin E deficiency.”, Free Radic Biol Med, vol. 104, pp. 324-332, 2017.
2015
L. A. Sayavedra-Soto, Ferrell, R., Dobie, M., Mellbye, B., Chaplen, F., Buchanan, A., Chang, J. H., Bottomley, P. J., and Arp, D. J., “Nitrobacter winogradskyi transcriptomic response to low and high ammonium concentrations.”, FEMS Microbiol Lett, vol. 362, no. 3, pp. 1-7, 2015.
2014
N. Vajrala, Bottomley, P. J., Stahl, D. A., Arp, D. J., and Sayavedra-Soto, L. A., “Cycloheximide prevents the de novo polypeptide synthesis required to recover from acetylene inhibition in Nitrosopumilus maritimus.”, FEMS Microbiol Ecol, vol. 88, no. 3, pp. 495-502, 2014.
2013
A. L. Knecht, Goodale, B. C., Truong, L., Simonich, S. L. Massey, Swanson, A. J., Matzke, M. M., Anderson, K. A., Waters, K. M., and Tanguay, R. L., “Comparative developmental toxicity of environmentally relevant oxygenated PAHs.”, Toxicol Appl Pharmacol, vol. 271, no. 2, pp. 266-75, 2013.
2011
J. Duan, Jiang, Y., and Zhao, Y., “Chitosan-whey protein isolate composite films for encapsulation and stabilization of fish oil containing ultra pure omega-3 fatty acids.”, J Food Sci, vol. 76, no. 1, pp. C133-41, 2011.
L. Truong, Moody, I. S., Stankus, D. P., Nason, J. A., Lonergan, M. C., and Tanguay, R. L., “Differential stability of lead sulfide nanoparticles influences biological responses in embryonic zebrafish.”, Arch Toxicol, vol. 85, no. 7, pp. 787-98, 2011.
2006
C. Liu, Duan, J., and Su, Y. - C., “Effects of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing surfaces.”, Int J Food Microbiol, vol. 106, no. 3, pp. 248-53, 2006.
T. Ren and Su, Y. - C., “Effects of electrolyzed oxidizing water treatment on reducing Vibrio parahaemolyticus and Vibrio vulnificus in raw oysters.”, J Food Prot, vol. 69, no. 8, pp. 1829-34, 2006.
C. Liu and Su, Y. - C., “Efficiency of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing gloves.”, Int J Food Microbiol, vol. 110, no. 2, pp. 149-54, 2006.
2005
S. D. Stan and Daeschel, M. A., “5,5-Dimethyl-2-pyrrolidone-N-oxyl formation in electron spin resonance studies of electrolyzed NaCl solution using 5,5-dimethyl-1-pyrroline-N-oxide as a spin trapping agent.”, J Agric Food Chem, vol. 53, no. 12, pp. 4906-10, 2005.
2003
S. D. Stan and Daeschel, M. A., “Reduction of Salmonella enterica on alfalfa seeds with acidic electrolyzed oxidizing water and enhanced uptake of acidic electrolyzed oxidizing water into seeds by gas exchange.”, J Food Prot, vol. 66, no. 11, pp. 2017-22, 2003.