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Deep-fried oil consumption in rats impairs glycerolipid metabolism, gut histology and microbiota structureIsolation and seasonal effects on characteristics of fulvic acid isolated from an Australian floodplain river and billabong.Construction of local gene network for revealing different liver function of rats fed deep-fried oil with or without resistant starch.Analytical approaches to the determination of simple biophenols in forest trees such as Acer (maple), Betula (birch), Coniferus, Eucalyptus, Juniperus (cedar), Picea (spruce) and Quercus (oak).Biosynthesis and biotransformations of phenol-conjugated oleosidic secoiridoids from Olea europaea L.Recent and potential developments in the analysis of urine: a review.Nutritional methodologies and their use in inter-disciplinary antioxidant research.Measurement of antioxidant activity with the thiobarbituric acid reactive substances assay.A robust method for quantification of volatile compounds within and between vintages using headspace-solid-phase micro-extraction coupled with GC-MS--application on Semillon wines.The influence of stereochemistry of antioxidants and flavonols on oxidation processes in a model wine system: ascorbic acid, erythorbic acid, +-catechin and (-)-epicatechin.Identification of phenolic compounds in tissues of the novel olive cultivar hardy's mammoth.Defining the ascorbic acid crossover from anti-oxidant to pro-oxidant in a model wine matrix containing (+)-catechin.The role of copper(II) in the bridging reactions of (+)-catechin by glyoxylic acid in a model white wine.LC-MS investigation of oxidation products of phenolic antioxidants.Zero effect of multiple dosage of olive leaf supplements on urinary biomarkers of oxidative stress in healthy humans.Impact of cultivar, harvesting time, and seasonal variation on the content of biophenols in olive mill waste.Effect of processing conditions, prestorage treatment, and storage conditions on the phenol content and antioxidant activity of olive mill waste.Changes in virgin olive oil quality during low-temperature fruit storage.Discrimination of olive oils and fruits into cultivars and maturity stages based on phenolic and volatile compounds.Investigation of Australian olive mill waste for recovery of biophenols.Isomeric influence on the oxidative coloration of phenolic compounds in a model white wine: comparison of (+)-catechin and (-)-epicatechin.Chemical screening of olive biophenol extracts by hyphenated liquid chromatography.A rapid method for the simultaneous quantification of the major tocopherols, carotenoids, free and esterified sterols in canola (Brassica napus) oil using normal phase liquid chromatography.Dietary Effects on Stable Carbon Isotope Composition of Fatty Acids in Polar and Neutral Fractions of Intramuscular Fat of Lambs.Differentiation of wood-derived vanillin from synthetic vanillin in distillates using gas chromatography/combustion/isotope ratio mass spectrometry for δ13 C analysis.Total phenolic content, antioxidant activity, and cross-cultural consumer rejection threshold in white and red wines functionally enhanced with catechin-rich extracts.Assessment of some Australian red wines for price, phenolic content, antioxidant activity, and vintage in relation to functional food prospects.Effect of added caffeic acid and tyrosol on the fatty acid and volatile profiles of camellia oil following heating.The decay of ascorbic acid in a model wine system at low oxygen concentration.Bioscreening of Australian olive mill waste extracts: biophenol content, antioxidant, antimicrobial and molluscicidal activities.Antioxidant action of glutathione and the ascorbic acid/glutathione pair in a model white wineCoupled Electron- and Proton-Transfer Processes in the Reduction of α-[P2W18O62]6-and α-[H2W12O40]6-As Revealed by Simulation of Cyclic VoltammogramsLiquid chromatography with electrospray ionisation mass spectrometric detection of phenolic compounds from Olea europaeaChanges in volatile and phenolic compounds with malaxation time and temperature during virgin olive oil productionNovel secoiridoids with antioxidant activity from Australian olive mill wasteDiscrimination of storage conditions and freshness in virgin olive oilBioprospecting traditional Pakistani medicinal plants for potent antioxidantsDifferent Processing Practices and the Frying Life of Refined Canola OilDevelopment of a Method Suitable for High-Throughput Screening to Measure Antioxidant Activity in a Linoleic Acid EmulsionNeuroprotective Activity of Mentha Species on Hydrogen Peroxide-Induced Apoptosis in SH-SY5Y Cells
P50
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P50
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Paul D. Prenzler
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Paul D. Prenzler
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Paul D. Prenzler
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Paul D. Prenzler
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P106
P1153
6603904993
P21
P31
P496
0000-0003-0323-8914