Fereidoon Shahidi

6 ta ish

Memorial University of Newfoundland

1. Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

   Fereidoon Shahidi, Priyatharini Ambigaipalan

   Sharh maqola20155 iqtibos

   ABIABI:AkademIndex/2026.other.437215

2. Omega-3 Polyunsaturated Fatty Acids and Their Health Benefits

   Fereidoon Shahidi, Priyatharini Ambigaipalan

   Sharh maqola20183 iqtibos

   ABIABI:AkademIndex/2026.other.322953

3. CHANGES IN EDIBLE FATS AND OILS DURING PROCESSING

   Fereidoon Shahidi, P. K. J. P. D. Wanasundara, Udaya N. Wanasundara

   Maqola19972 iqtibos

   ABIABI:AkademIndex/2026.other.230427

4. Isolation and identification of zinc‐chelating peptides from sea cucumber (<i>Stichopus japonicus</i>) protein hydrolysate

   Xiaoyang Liu, Zixu Wang, Jing Zhang +8

   Maqola20192 iqtibos

   ABIABI:AkademIndex/2026.other.257508

5. Measurement of antioxidant activity

   Fereidoon Shahidi, Ying Zhong

   Maqola20152 iqtibos

   ABIABI:AkademIndex/2026.other.408674

6. Food applications of chitin and chitosans

   Fereidoon Shahidi, Janak Kamil Vidana Arachchi, You‐Jin Jeon

   Maqola19992 iqtibos

   ABIABI:AkademIndex/2026.other.574444