Physico-chemical changes in tomato with modified atmosphere storage and UV treatment
Vunnam, R., Hussain, A., Nair, G., Bandla, R., Gariepy, Y., Donnelly, D. J., Kubow, S., Raghavan, G. S. V.
Published in Journal of food science and technology (01.09.2014)
Published in Journal of food science and technology (01.09.2014)
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Journal Article
Laboratory 20-km cycle time trial reproducibility
Zavorsky, G S, Murias, J M, Gow, J, Kim, D J, Poulin-Harnois, C, Kubow, S, Lands, L C
Published in International journal of sports medicine (01.09.2007)
Published in International journal of sports medicine (01.09.2007)
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Journal Article
EFFECTS OF COLLAGEN HYDROLYSATE DIGESTS ON CELLS INVOLVED IN BONE REMODELING
Larder, C.E., Tauer, J.T., Iskandar, M.M., Komarova, S.V., Kubow, S.
Published in Osteoarthritis and cartilage (01.04.2022)
Published in Osteoarthritis and cartilage (01.04.2022)
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Journal Article
Determination of the positional distribution of fatty acids in butterfat triacylglycerols
Kermasha, S., Kubow, S., Safari, M., Reid, A.
Published in Journal of the American Oil Chemists' Society (01.02.1993)
Published in Journal of the American Oil Chemists' Society (01.02.1993)
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Journal Article
Lipid peroxidation is associated with the inhibitory action of all-trans-retinoic acid on mammary cell transformation
Kubow, S, Woodward, T L, Turner, J D, Nicodemo, A, Long, E, Zhao, X
Published in Anticancer research (01.03.2000)
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Published in Anticancer research (01.03.2000)
Journal Article
Enzymatic bioactive peptides from sonicated whey proteins of camel milk: Impacts of nanopeptides on structural properties, antioxidant activity and inhibitory activity of alpha‐amylase and ACE
Gammoh, Sana, Alu'datt, Muhammad H., Alhamad, Mohammad N., Alrosan, Mohammad, Al‐husein, Belal, AL‐U'datt, Doa'a G., Al‐kandari, Sharifa, Rababah, Taha, Ammari, Zaid, Albiss, Borhan A., Alzoubi, Haya, Kubow, Stan
Published in International journal of dairy technology (01.11.2022)
Published in International journal of dairy technology (01.11.2022)
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Journal Article
Routes of formation and toxic consequences of lipid oxidation products in foods
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