`
`
`fatty acid
`QI1'l§’.§_;£t—3
`2002.
`.1. arid. Slialiidi, F.
`Waria.suiidara, UN... Waiiasuridara,
`eerieeiitrates: a review efpremietien techrielegies.
`ll1S€(1ji’)4?dS B Quality, 17'er:hnm’0gy zilfld
`]\7mraceutz'cai /1pplicari0n..r. C. Alasalvar and T. Taylor (Eds). Springer, Berlin and New
`Yerk. PP. 157474.
`
`Affected by their Fatty Acid
`2002. Oxidative Stability ef Edible Oils
`Shahicli,
`Cerripesitieri arid 1%/liner Constituents.
`111 Fres.»’me5s and Shep’ life (if Feeds. KR.
`Cadwallacler and H. Weerierr (Eds). ACS Symposium Series 836, Ariiericari Cliernieal
`Society, Wa.sliirrgter1, DC, pp. '20l —211.
`Siiahidi, E9‘. and K111}, S-K. 2002. Marine lipids as affected by preeessirrg arid their quality
`preservatieri by riatural aritiexidarits.
`111 Biarzcrive C0fi’l[)0I/{I’.'.t7l7S in Feeds:
`.E,zf.%czs of
`}7rm:'essirzg amt’ Szramge, AC8 Syrripesia Series 816.
`'TE‘~t'I. Lee and C-71‘.
`11-lo
`{CE3Jd.s.).
`Amerieari Clieriiieal Society, Washington, DC. pp. 1-13.
`Slialrirli, F. 2002.
`l.i'pl£i~c‘.l.€1'lVf3(ifiaV01'Sit11C}'1f:Et’tpt“O(luCliS. 1riMeat Proc:es'sirzg.' Impmvirag
`Q,ztaZi'ry. 1. Kerry, 1. Kerry and D. Leclward (Eclsfi. CRC Press, Beea Rater}, FL, pp. 105-
`121.
`
`lrr Qau:u’iz_fv
`Shahicli, F. and Kim, S—l<... 2002. Quality riianageirierit efrharirie riutraeeutieal;~;.
`Marznczgentzerzr qf1‘v"z.ttracez.rticaZs. C—T. H0 and Q—‘{. Zherig (Eds). ACS Syriipesia. Series
`803, American Chemical Society, Wasliiiigteii, DC, pp. 76437.
`Sha.1iidi, F. 2002. Aritiexitlaiits iii plarits arid oleagiiieus seeds. 111 Free Rasdicais in F0052.“
`C}2ernisrry,. 1 /’ttz‘r.iri0rz rznzzifiezairii EfiE:(.'r.s‘. 1‘vli..l. Mcrelle, 17. Shaliidi and C-71‘. E-le (:Ee1s.:). ACS
`Syrrrpesiurh Series 807. Arriericari Chemical Seeiety, Washihgteii, D.C., pp. 162-175.
`Merelle, 1%/l.3., Shahidi, F. and 110, C-3". 2002. Free radicals in Feeds: Clieriiists, riutritien
`
`(3heIrii.rtij;2, ]‘v'u'm'rz‘0n and Hecdrh ]i)§@cr.s‘ M1.
`and health effects. in Free Radicais in F0053.’
`Merel.le, F. Shahirli and C31. 110 (1?;tls.). ACS Syriipesiurri Series 807. American Cherriieal
`Seeiety, Wasiiirrgteii, 1).C., pp. 1-9.
`Seal hltibber oil arid its 1eiig~chaii1
`2002.
`Shaliidi, F. arid. Seriaria.ya.1<:e, S.P..1.N.
`pelytmsaturateri fatty acids: precessirrg techrielegies arid applieatieris. lii Fz‘sizerz'es S(:z'em:e
`68 (Supp.1l): 14-18-1-421.
`in.P}Z_Vl‘0C':i1€i?'liCr1/isii'Z]‘vll4!77"f!iC1'1ZCZ!’ldiHe2(J!'l’iiZ.
`Shaliidi, F. 2002.
`l)l’lyi70Ci1€1’l'1l.C9tlS i.p.{)il.see(1s.
`MS. 1\/teskih, WR. Bidlack, A..l. Davies and 3.1”. Ornaye (Eds). CRC l’re;~;s, Beca Rateri,
`pp. 139—l56.
`2001. Canola/rapeseed. hall plieiielics
`Naezk, 1\/11., Airiarewicz, R. and Shahicli,
`peteritial free rariieal scaVe.iigers.
`lri F00;! Fiavars rmd CIiemz'srry.* Ac:z’mnces Qfrize New
`Millennium, Spariier, A.M., Siialiicli, ll, Parliarrieiit, 'l'.l-1.,
`lvlassirrari, O, HO, C31". and
`Tratras Ceatis, E. (Erie). Reyal Society of Chemists, Cairfmridge, UK, pp. 583-591.
`17euael, F .M., 1‘vlarriei', (}.A., Marshall, W.13., Eéquriel, F ., Siiahir1i,F. and R1.theristreth— Bauer‘,
`G. 2001. Hepatic acute phase respeiise of healthy and partially liepateetornized. rats ta
`rriyeetexiiis.
`llr1F0od Flavars and C:i1€i?'lZ‘SZIjr’.‘
`.4riw,mce.r tithe New .M'iZZe.Imz'zmt, S'pi~3.11lf.’.l”,
`A.H., Shahicli, 19., l’arliarnei1t, T.H., lvlussiriari, C1, B0, C/1”. arrcl Tratras Ceritis, E. (Eds).
`Royal Seeiety ef Cherriistry, Carriloridge, UK, pp. 552663.
`lvlarrier, ().A., Beismerru, ll, Feuad, F.l\«1., Shahirli, 17. and Ruher'istreth—Bauer, G. 2001.
`
`Application effast amiii l301’1‘ll3£il"£llTi€31”it(FA.B) arid. atrrresplie.ric pressure clieiriical ioriizatieri
`(/~\.E’C1) mass spectrometry for the ieleritificatieii ef lipids and their oxidation precincts.
`in
`
`152,
`
`151.
`
`150.
`
`149.
`
`lr-‘:8.
`
`147.
`
`lr-‘:6.
`
`145.
`
`144.
`
`143.
`
`142.
`
`°°°°°55
`
`AKBM 1056 Part 2
`
`0000056
`
`
`
`E1S%ahhfi
`
`PWge48<fl'I8§
`
`141.
`
`140.
`
`139.
`
`138.
`
`137.
`
`136.
`
`135.
`
`134.
`
`133.
`
`132.
`
`131.
`
`Shahitli, F,
`.4.civcm.ces Qf2‘.hc ./‘»7cwM’iiZemzii,am. Spanier,
`F0OdFtl(l‘.V0i”S cmd Ci1c1i2i.tt.Vy.'
`Parliament, "131-10., lvlnssinan, (7., Ho, CJ1‘. and 'l'ratras Coutis, E. (lids). Royal Society of
`Chemistry, Cambridge, UK, pp. 433ml-‘M-8.
`Fonad,
`1?’ .l\«’l., Marner, ().A., Sanriol, 13., Slialiidi, F. and Ruhenstrotli—Baner, G. 2001.
`
`Olestra Versus natural lipids: A Critical lieyiew. In Food Flavors and Chemistifiv.’ /la’v<2rzces
`ciftize NewMiiiemzizmz. Sipanier, A.,‘i*l., Sh.a.hitli, F., Parliarnen t, TH ., l\/iussinari, C., lilo, C-1".
`and "lratras Contis,
`{l3cls.). Royal Society of Chemistry, Cainbridge, U.l<.., pp. 17-29.
`Snahidi, F. 2001. irleadspace Volatile aldehydes as indicators oflipid oxidation in foods. in
`I-!caa’spa(:e Vi::!z.zzi[Zes of Foods. Rnssoff, R. and Cadwalladei', KR. (Eds).
`l§luWei'
`Academic/'P1enum Publishers, New York, NY, pp. 113423.
`in Current Protocols in Food
`Shahidi, F . 2001. Extraction and measurement of total lipids.
`Analytical Cheniistry, Volurne 1. Wmlstatl, R.E., Acrce, TE. An, H. Decker,
`Penner,
`R..1*l., Reid, 13.8., SCl1Vv’3.1'l'.Z, S3,, Slioeniaker, £1.17. and Siporns, P.
`(Etls.). John Wiley &
`Sons, 1nc., New York, ‘NY, pp. D11-D1.l 1.
`Firiley, .1 .W. and Shaliidi, F. 2001. The chemistry, processing and healtli ‘oenetits ot‘l'iigl'ily
`unsaturated fatty acids: An overview.
`ln Omega—3 Fatty Acids: Chernistry, Nutrition and
`Healtli Effects. ACS Symposiuiii Series 783. Sliahidi, F. and Finley, l.W. (Eds). American
`Clieinical Society, Washingtoii, DC, pp. 2~l 1.
`Shahitli,F. and Wa.nasu.n<lara, 21001. Seal blubber oil and its nutraceutical protlucts. 1n
`(_?mega—3 Fi1tz;t%,v~it:ids'.“ Cizcmz”.s‘z‘zfv, Nz»:trizz'r.m am! Hezaith £}fer:t.i*. AC8 f~3yi'nposii.:rn Series
`7823. Sliahidi,
`and Finley, J.W.
`American Chemical Society. ‘Wasliingtoii, DC, pp.
`142450.
`
`lvloclified oils containing highly unsaturated
`Senanayalie, 3.1).} and Shahicli, F. 2001.
`tatty acids and their stability.
`in Oazegafi Fatty Acids." Chcmi5z‘ijv, .Nz4.tritz'(.r12 arid Healtiz
`£fler:I.i*. ACS Eéyrnposinrn Series
`Shahitli, F. and Finley, .l.W. (Eds). Arnerican
`Clieniical Society, Washington, DC, pp. lti2—1”/'3.
`Cadwallader, RR. and Shahidi, F. Zlllll. ldeiiti'lication ofpotent odorants in seal blnhber oil
`by direct l.l‘1f31‘111‘c1l depositioii—gas chroinatograpliy—olfaetoratory.
`in Omega--3 Fatty Acitiis.‘
`C:"t€i?'liSL’Iji’, Nzm*itz'o.=2 arid Heaitiz Effects. ACES Syntposi.urn Series 788. Sliahid.i, F. and
`Finley, J.W}
`Arnerican Chemical Society, ‘Washington, DC, pp. 221-234.
`Sliahidi, F. 2001. Extractinri and rneasiiren'ient oltotal lipids. in Currmz‘ Prcitmois in Food
`/inaljtztical C;”zcnzi'st/y. Decker, 13., Ed. John Wiley anti Sons, 1nc., l\/l§iCllSO11, W1.
`RB. and Shahidi, F. 2000. Seafoods, nitrite and N—nitrosamines.
`in .Senj‘b0c:z’ in
`H it}: amt’ Nz,:t.iu'z‘z“0rz — 11=*./,1:/z.§;‘§)z*2';m:zti(2::I in .F17si*zei*z'e.s‘ amt’ ,4qztzac'ztz!z‘ure.“ Global’ [’erspe2(:tz”vé3s.
`Sliahidi, F. (Ed) Sciencelech Publishing Co, St. Johns, NF, pp. 301-31‘-l.
`()iiotlenalore, A.C., Shaliidi, 1?’. and Aniarowicr, 12.. 2000. Protein hy'droly':e*.ates frorn sliriinp
`(Pcmduias b(?i"£26E£lL'i‘§‘:) discards and their properties.
`1n Seafima’ in Haiti}: and Nztm'tz‘0n —
`Tra1z.2;fE).r:mzt£(:n in Fis'izr:2~z'es area’ ..4(;uczcz4!tm‘c.' Gfabai Pe.rs,0ccz‘ii»‘es. Shaliidi, F. (Ed)
`Sciencelech Publishing C0,, St. .lohn”s,
`pp. l49—l57.
`Cl1Ell“ElCt'f.’.l”i.ZatlOl'1 of lipids and
`Saunders, R.L., Kiceriiuk, J.W. and Snahidi, F. 2000.
`extraetalile organic halogens ofunferti lizetl Atlantic cod {Gr2z.z":.zs m(.P}"‘/llirlrl) egg and rnilt.
`iii
`Sectfnoci in Health and Ni,am'i'z‘0n -~ Tra.mjf0i"znczti0n in Ff.¥}l€i"i€S
`and /lgmrzca7lmz"e.* Global
`}7é3I‘.S'p€('.'fiV6.’s‘. Shahitli, F. (lEI.d.} Science'i"ecli l3t1l‘}llSlli1'lg Co, St. Joliifs, NF, pp. 69-510.
`
`0000057
`
`0000057
`
`
`
`EZS%ahhfi
`
`PWge49<fl'I0fi
`
`130.
`
`129.
`
`128.
`
`127.
`
`126.
`
`125.
`
`SC1.’l3.11ayf,t1§f3, SR1. arid S11a,11i(1i, F. 2000. Struetuieci 1ipi<1s eeritairiing 19mg-e1iairr ernega,-3
`peiyiirisaturated fatty acids.
`Err Sec2z,f§,m.c!.:;* in fi-Ieaith ./ma’ 1‘v’z'm*ilz}::n - ’1”r./,1:/z5.;;‘§)i*r;:m.fi(2::I
`in
`Fish.eries cmd /1qa‘.aculim'e.‘ Giobal Perspectives. S1’13.111£11, F. (Ed) Seiei1eeTeeh Pub1ishir1g
`(.70., St. 1ehn”s, 1\11_., pp. 29-44.
`Shahidi, 19., Wett:1sirrg_z11e, V1,. Arrizirowiez, R. and Khan, 1‘v1.A. 2000. Antiexidarrts of
`everiiiig primrpse. Err Phyz0<:ize::ni<:aZs czmz,’ Pizyz'0p:"zarmacezitficals. S11£i1'11(11, F. an 01 110, GT.
`AOCS Press, Charrrpaigii, 1L, pp. 278-295.
`111 Flavor Cize:misz'ry.‘ Zrzdu.:cfrz'ai aim’
`Shahidi, F.
`2000. Lipids iri 11a.v0r t‘0rma.tieri.
`Am:zdenizz'c:'
`.?i‘e3.2;*ea2rcl*z. Risch, S1. and 1-10, C-'1‘. (Eds) AC8 Sympesiurri Series 756,
`Airreriean Cherriieal Society, Was1ii11gt0ii, DC. pp. 24-43.
`Sh¢‘11'11(1.1, F. am'11_.iu, M-X. 1999. F1E1V'01'2i11f1C1l€1’1’11S1Yy of uriewred 2iiw1cur'ed meat of harp
`sea1 (Pizaca gi"0enZamiz‘ca).
`111 Flavor Chenrziszry QfErimz'c Farjasixr. Xieng, Y.1_., 110, C-1.
`19:11:11 S1ia.hid.i, F.
`(13d.s.). 1<.1uwer.Aea(1ernie,”P1er1urn Press. New York, pp. 141-149.
`K010C1ziejezy1:, P1’. and Shahidi, 19'.
`i19¥P9. Neve1e11erniea1s fmrn piarits via13i0engir1ee1‘iiig.
`iii CIze:mi<:aZs virr Higher .PZam‘ .Bic.re.=2gi22eerz’ng. Arivances ii1 13xperir1'ier1ta.1 1\/16£11C1.’(1t) arid
`1E$i01ogy, V01urrie 464. Shahidi, 19., 1<.e1edziejczy1~:, 13.11., Whitaker, 1.11., Ntiriguia, AL. and
`Fu11er, G. (Eris). 1{.1uwer Aeardernie,/1’1erru1rr Fress, NewY0r1<;, pp. 1-4.
`S1'i¢‘11'11(1.1, F. and 110. C-1". 1999. FlavorC1iernistry01°et1'mie feeds: An overview. 1rrFZav0r
`Cizeinistry QfE.fimz’c Foods. S1ia11idi, F. and 110, C-1‘. (Eris). 1’1e11ur11 Press, New Yerk, pp.
`1-4.
`
`123.
`
`122.
`
`121.
`
`111
`124. Xiong, Y.L., 110, C-1‘. and S1ia.1iid.i, F. 1999. Qua1ity of V1use1e Foods: Ari Overview.
`Quaiiiy .4£r2*z'bmes 0jM'z,:.rcle Feeds. Xierig, Y.1.,., 110. C-1. and S11a1ri(1i. F.
`(_E(1s.). P1f.’.1'1u1(l'1
`Press, NewYer1<, pp. 1-10.
`Pegg, RB. and f§ha1iiiii, F. 1999. Qua1ity attributes 01”mu.se1e feeds as zrffeeteii by iiitrite
`arid nitrite-1‘"ree curing.
`1ri Quzziity .4Itribm1e3 OJ"./’14'u.~’.*r:!é3Fi::r_’2.c!.:;*. Xierig, 1..., 110, C51”. arid
`Shahidi, F. (_Ec1s.). 1’1er1uirr-1’ress,New Yer1{, pp. 191-209.
`Shahidi, F. aiiri Pegg, 11.11. 1998.
`11‘i1'311‘.t1116.')1’1 efexidatierl efrrieat lipids with spices arrdt1reii'
`o1eeresir1s. Proceedings ofthe 4411‘ 1I11C1‘11i:i1‘.1011£t1 Congress ef1\/1ea.t Seieiiee and Tec1:ir1e1egy
`Voiume 11, Bareemria. pp. 680-681.
`1998. Effect of acyiatien on flax protein
`Shahidi, F. and Warizistinriara, 1’.1<...1.1’.D.
`1’urretierie1ity. 1r1 F24i’zCJZ'(.P.7'.7.(/ll’.Pi‘()p€!”l‘.1e2.§'C5fiPI"0!€ii1’S(ili’Zd.l.f[!)i6?i£:'. W1iiita1-ger. .1.R.., Sh ahidi, F.,
`Lopez 1\/iiiriguia, A... Yada, 15131’. and Fu11er, G.
`(Eels). AC3 Syriipesium Series 708.
`American Cheriiieal Seeiety. Wats1ii11gteii, DC. pp. 96-120.
`Shahidi, 13. 1998. F0061./~\.pp1ieati0ri e1‘"i'iatur'a1aritiexidaiits. 1ri..4z.z’i.>a2nr:e2::z‘i/z (,1'iZsz:zi2dFars,
`/irztioxiciants and Oilszeecis By--pmciucrs. V01. 11.. Keseoglu, SS... R1iee,1{.C. and Wilseii. R.
`(Eds). Amerieari (}i1C1rerriists’ Seciety Press. C11E11’.‘(1f)2t1g11, 11,. pp. 241-246.
`Shahidi, F. 1998. Assessment of lipid or-zidatieri and eff-flavour deveieprrierrt in meat, meat
`products and seafeeiis.
`111 F/'(lV()1r£i” 0fM'eaz‘, ft/1’ei:zz' Pmducrs area’ Serrfiiocis. S11a1ri(1i. F. (Ed)
`B1ae1~:ie Aeaderiiie
`1’1‘efessi0iia1. Lerideri, pp. 373-394.
`111 FZav¢;>r QfM'eaz‘. Meat
`Spurvey,
`Pair. 11.8., arid S11a1ri(1i. F. 1998. Fiever e1’s11e111'ish..
`Pr(2a’zu:l.:: a21dSez:;fE)0ds. Shahidi, 1?’. (Ed). B1a.e1<ie Aearieiriie aric113i'0fessieria1. 1..eiid0ri,
`pp. 159-196.
`
`120.
`
`1 19.
`
`118.
`
`0000058
`
`0000058
`
`
`
`F. Simhizii
`
`P1! is 5!? 0 ' 10!}
`
`M7.
`
`116.
`
`IE5.
`
`H4.
`
`H2.
`
`111.
`
`110.
`
`10.9.
`
`108.
`
`107.
`
`106.
`
`105.
`
`104.
`
`in Fiwvor QfM'eai, iM{6£if1Dl"0(il7.7.«!C?S arm’
`Durnford, E. and Shaiiidi, F. 1998. Flavor of fish.
`Seaf§)r:2.c!.§*. Siiahidi, E7. (iiiezi). Biackie Acadeniic & Professioriai. Lonrion, pp. 131-358.
`Shaiiidi, F.
`i998.
`Functional seafood proteins and iipids.
`in Fz.mctz'mzal Foods.‘
`Bi0(::’:em[(:a! élfid }7rmt'ess[I2g Aspe(:z‘.s*. Mazza, (3.
`(Ed). Technoinie Publishing Co...
`Lancaster. PA. pp. 381-401.
`Fouad, F.M ., i\/Earner,
`and Sna.hid.i, F. 1998. Kirietitts oftnerniai. rnodirication. ofbutter
`
`oil in acetone. in Food F':’amzms‘.° F0i7m:u‘i0n., /~3i’2cz!_,vsz's and }’acfcaging !i’g}7z.zences. Eiseviei‘,
`Anister'dar1'1, pp. 647-657.
`Shanidi, E7 . 1998. indicators for evaloatioiis ofiipiri oxidatioii and off-fi avor cieveioprnent in
`food.
`in F005! Fiav0ur;~:: Farntzazimz,
`.4n(zZysi.9 rmd Przckaging InjZz¢e?i2ce.'§. Eisevimr,
`Anisterriam, pp. 55-68.
`Naezk, M.,, Ainarowiez, R. arid Shaiiidi, F. 1998. Role of pherioiies in flavor of rapeseed
`protein pr'oducts.
`in Farm’ Flavours.’ Formation, »i.=2czZy5z's and ,Pa<:kagz’ng Zrgflzrences.
`Eisevier, Amsterdam, pp. 597-613.
`‘Wana..9uridar'a, P.K..F.P.D. and Siiaiiidi. F. 1998. Process—ir1duoed co1'ripnsiti.onai changes of
`fiaxseed.
`in Pr0cess—Ii2duc-ed C}i6fi'liCI1I7 Changes in Food. Shahicii, PI, Ho, C-75‘. and
`Chuyeii, NV. (Edsy), Pienurii Press, New York, pp. 307-325.
`in
`‘Wanasuiid.ai'a, P.K..i.P.D. and Shahidi, F. 3998. E’rocess-iiidi.:eed changes in edible oiis.
`Process-Inasizrceci Chemicai Cimnge.t inF Shahidi. 3, Ho, C-T. and Chuyeri. NV. (Eds).
`Pienom Mess, New York, pp. 1255-160.
`Siiaiiidi, F.
`1998. Functional Seafood Products.
`
`in Funczimzai Foods For Dz'sease
`
`Si.’}ib£3.1T10'i0, T. Teran, j. £11163. Osawa, T. (Ed).
`Prevenzimz II: Perspeczz’ve and rliverviet-1.’.
`AC3 Syrnposium Series 702, Amaerican. Chemzta! Sacz‘ez‘y, Washiiigton, DC. pp. 29-48.
`Shahidi, F.
`i997. Natu.rai aratinxidarns from oiiseeiis.
`in F005;’ Fczcmrs area’ Cmzc:e.r
`
`}7r«es2e2mz':::n. Qiiigasiii, E-i., Gsawa, T, Terao, 3., Watariabe, S. and Yoshikawa, T.
`Springer-Veiiag, Toigjym pm 2199-303.
`Shahidi , F . arid V‘/&1'33S11TldaTEi,'U.iN. 3997. Methods ofrneasuring oxidative rarieidity in iitts
`and oils. in Fand Lipids. Akoh, AC. and Min, D. (Eds). Marcel Dekker, New York, pp.
`377-1306.
`
`{.E3d.s.).
`
`Shahidi, F. and ‘War1asuiitia.i‘a, P.K...}]P.D. 1997. EXt1‘{:1C’€iOl’l and aiiaiysis of Eipids. in Fomi
`i’_..i;)ia’I§‘. Akon, A.C. and Miri, D. (Eds.). Marcel Dekker, New Yoric. pp. ii5~i36.
`Wanasundara,
`and Siiaiiidi, F.
`iEf997. Structural characteristics of marine lipids and
`p1”f.’.p£E,I'a.‘{iO11 ofornega-3 corioeiitrate. Ii1Fla1>01‘ai'zdLipicZ Chemistry QfSec;f00ds. Siiahidi. F.
`and Cadwaiiader,
`(Hilda). ACTS Syrnposiom Series: 674, .-4n-zeri(.mz Cizem[(:az’ S<)ciez‘y,
`Washington, DC, pp. 240-254.
`1997. Mariiie Eipids and their
`Sha.i'3id.i, F, Wanasoridai'a, U He, Y. and Shukia,
`stabilization with green tea and cateeiiins.
`in Flavor mid Lipid C'r’z'enzz'5'I/jy r)_f"S'eajfi)r)c£s.
`Shahidi, F. and Ca.dv./a}.E:1der', KR.
`(F.ds.). AC8 Syrrzposium Serierg 674.
`.4imerz'c:ai'z
`C:’7.€filiC£2’i Society, Washington. DC. pp. 186-197.
`Hwarig, C-3.7., Sna.h.id.i, 57., Onoderiaiore.
`and Ho. C-T. 1997. Tnerrriaiiy generated
`iiiéfi/O1'S from seed protein iiydroiyzate. ir1F!av0r and £.z‘pz”z.z’ Ci:e:n«z[.§*z‘ry r;:fSez:zj?)0ds. Siiaiiidi,
`F. and Cadwa1ia<.iei*, KR. (Eds). AC8 Syriiposiurii Series 674. .412/zerican Chemical Saciezjv.
`Washington, DC, pp. 76-84.
`
`0000059
`
`0000059
`
`
`
`F. Sisazhizii
`
`P1! is 51 0 '18???
`
`102.
`
`llil.
`
`100.
`
`99.
`
`93.
`
`92.
`
`9E.
`
`90.
`
`an
`1997. Flavor and lipid eliernistry of seafoorls:
`Shalridi, F. and Caciwallader, KR.
`overview.
` lr1Fi./Nor amz’ Lipid Cizenzisz‘ry ofSe3afoods'. Sliaiiidi, E7. arid Cadweillacler, SLR.
`(Eds). AC8 Syrnposiuni Series 674-. American €I'hemicrzZSocieiy.Wasliii1gi:oi1,DC,pp.
`l-8.
`Sha.l'3id.i, l7., l-iari, X—Q., ainl Synowiecki, 3.
`l997. Functional fish piotein hydrolyzate.
`in
`Set::gf£)od Sa]"ez:v, Proce.<:s'z'ng izncifiirirecizizoicixgy. Shaliidi,
`Jones, Y. and Kifis, DD. (Eds).
`Teoiznonrzzt Publz’sizz'ng Co., l..arica.slier. PA, pp. 243-248.
`Wariasund.ara, U and Shaliidi, F.
`1997. Biotechnologieal ineihods for concentrating
`omega-3 l“a.tiy acids from Tl’}3.)“.'l1'1f.’. oils.
`in Seqjooxzi S::;f‘ery, P2r*oce.ss'z’ng area’ Biotec:iz12oZog1>.
`Shalridi , F ., .l ones, ‘i’. and Kitis, DD. (Eds.:). T€Ci:(7r"i(}i’?'lZ'('.7 Pzu’)[is'i1z‘ng Co. , lfirieastei‘, PA, pp.
`2215-23-4.
`
`Eéliaiiidi, E7. and Venu.gopa.l, V. 1997. Water-soluble protein prepaiatioris fl‘Ol'1’1 11I1eJi6l'1.£tlllZ€‘d
`fish species. in Seafood .Sc:;fez_fv, Prooes.si7ng rzncii13’iofeohnoiog
`Sliahidi, F... Jones, Y. and
`Ki.tts, DD. (l3d.s.). Ter:imomio Pub/’is'lzz’ng Ca, l_.a.ncastei', PA, pp. l8} -l86.
`Slialiidi, F.
`1997. Shellfish discard utilization.
`In Secy’ooa’ Safety, Pi"ooes'sz'ng aria’
`B‘iozec'.imoiogy. Slia..‘oid.i,
`Jones, Y. and Kills. DD. (Eds). Tecizrzomz'c.' .PuZ)Zz'sizing C0,.
`Lancaster, pp. l3l-l38.
`Slial1icii,F.
`l997. Sealood safety, processing £E,l1£ll)l0lf3Cl1Il0lOgyI an overview. in Secgfood
`Sz:;fia.'y_. Pro(:e,ss‘z'i/lg z:zm;! Bi():‘é3(3i221(2Zc>g}2. Shalridi, E, Jones, Y. and Kiits, DD. {.E3d.s.).
`Tecrimomio P24biz‘.sIiing Ca. Laneastmr, PA, pp. 1-3.
`Pegg, R. B. and Shahidi, F.
`i998. Encapsulation and controlled release in food preservation.
`lri: Handbook ofFoo¢?Z Pi”€S‘€i"1»’(IIl’0i’2. Rahmari, lVl.H. (Eclf). Marcel Dekker, New York, pp.
`63 l-667.
`
`l997. Chemistry and processing aspects of nitrite-free cured.
`Pegg, RB. and Shahicli, F.
`meats. in: Cizemiszry ofNove!' Foods. Spanier, A.M., Tamura, M., Hirleo, 0., and Mills, (3.
`(lids). Allured Publishing, Ceorol Eluearn, lL, pp. 273-306.
`Shahidi, F, Wanasuridara, UN. and Aniarovvicz, R.
`l997. A nov<.%le«;l.ii:>le1iia.rine oil and its
`
`(L7zemz'st.rjv r;:f1‘VoveZ Foa:u;!s. Spaiiier, A.M., 'i"arnu.i'a,
`lo:
`Sl2J.l“)iliZ2liiOll.
`Mills, 8. (Eds). Allured Publishing, Carol Stream, lL, pp. lll-l2-4.
`S.‘o.a.l1idi, F. l997. Natural a,n.tioxidaril.s: An overview‘. ln:f\/azzm:z!..4m'ioxirianz;s. C:"1€i?'ll'SlI’:V,
`Heaith E;fi7ect.s, and .4ppiic<2Ez‘om:. Shahidi, F. (Ed). AOCS Press, Chainpaign, lL. pp. l-l l.
`Ho, C-T., Chen, C.-W., Waiiesiiridara, UN. and Siieliidi, F.
`i997. Nal.1ira,l antioxiclenis
`
`l\/l., E-lideo, O. and
`
`from tea. in: NaizimiAmioxidazms. Cl‘”ié3Yill'.§Zi':l7, Health £fiécz‘s*, ano7AppZicazioi2s'. Shahicli,
`F. (Ed). AOCS Press, Cliarnpaign, IL pp. 2l3-22-.
`Shalridi, F. and Wanasu.inla.i'a, U l997.
`./Xpplication of proton nuclear rnagiieiie
`resoiianee (‘H NMR) spectroscopy for assessnierit of oxidative staliiliity offats and oils. in:
`./ Qztzzrai /-3:/zlz'c’2);z”z.z’z:zm.s.
`Ch¢.’.i?'I)5'.§“a"i‘j/’, Herzltlz .Zi:fi’eci'zi.s_. am! ..4ppIi(:atz‘rms. Sliahicii, F. (Efi).
`AOCS Press, Champaign, IL. pp. 397-404.
`Sliahioli, F. and Wanas unclmfa, (UN.
`l 997. l‘V’i6aS1l1’“€.'(ll€I1'iOfllpid oxidation and evel.uation of
`antioxidant activity. in: ]‘v."az‘zu"a‘Z/~li2zioxia’ams. Chenzimfjv, Health r'i)§%ozs*, ana’.4ppiicz:u‘ions.
`Shalaidi, F. (Ed). AOCS Press, Cl1arn.pa.ign, lL. pp. 379-396.
`Shulcla, V.l§.E§., Weinasunziara, E’.E{.l.E’.D. and Slrahicli, F.
`i997. Natural aiitioxidants from
`
`oilseeds. In: Narwrzl.4nzioxidan2‘.s. Ciiemisrry, HeaZ1‘i".. Eg,i%r?t.9, amiAg)piiCation.s. Shahirii, F.
`(lZd.i). American Gil Ciiemists' Society, Champaigri, EL. pp. 97-132.
`
`0000060
`
`0000060
`
`
`
`F. Sisszhidi
`
`Page 52 0f 10!}
`
`S9.
`
`S8.
`
`87.
`
`86.
`
`85.
`
`Sr-l.
`
`83.
`
`82.
`
`81.
`
`80.
`
`79.
`
`78.
`
`Shahidi, F. and Wanasunciara, P.K.J.P.D. 1997. Cyanogenic glycositles of f1a.xseeds. In:
`AnEinuz‘rz”enls z:zm;!Pi:yE()t:izeInz”(:a£§* in Food. Shahidi, 1?’. (Ed). ACTS ftlyiiipositini Series 662,
`Ainerican Cliernica1 Society, Washington, DC. pp. 17l~1S5.
`Shaliidi,
`E3.
`1997.
`Beneficial health effects and di‘aWbac1<.is of antinutrients and
`
`In: z1mimt:‘rz'ems mid }‘°h_;vi0chemicz:z:’s in Food.
`phytoc1ieniicals in foods: An Overview.
`Sliaiiidi, F. (F;tl.f). AC S Symposium Series «E962, Atneriean Chemical Society, Wa.siii.ngtori,
`DC. pp. 1-9.
`Naczk, 1\/1., Aniarmviez, R. and Sha.hidi, F.
`
`1997. n.~Ga1aetosities of sucrose in foods:
`
`Cornposition, 11Eltl1l€11C13—C8.U.SlI‘ig effects, antl rernoval. Jn: Anzz'rzuErz'enzs am!Pizyt0chemi(:az’s
`in Food. Shahidi, F. (Ed). ACS Syniposiuin Series 662. American Cheniical Society,
`Washington, DC. pp. 127-151.
`Shahidi, F., Daun, JR. and Defflercq. DR. 1997. Glucosinolates in Brassica oilseecisz
`Processing e1’1'ects and extraction. 1t1:z€lI.ii’l’!’l1rlfI’.’ie2i’iJ.3‘ a;mdPizyz0chemic:a/'5 in Food. Sliahidi, F.
`(Ed). ACS Syinposiuin Series 662, Arnerican Chemical Society, Wasliington, DC. pp.
`152-170.
`
`l997. Nutritional implications of canola condensed tannins. Jn:
`Naczlt, 1\/1. ancl Slialiidi, F.
`Azizrinuifrients afi(1Ph}’IOCiZ€i'fil-CQZS in Food. Shahidi, F. (Eel). ACS Syrnposiuni Series 662,
`American Clieinicai Society, Washington, DC. pp. 18€i~2G8.
`S11ahitli,F. 1997. Seafood safety, processing a.ndl>iotec1inology: An Overview/. 111IS€£'gfb0cii
`Safety, Prmi'es'.su'n'g, élfld B[(2tei;i'hno!ogy. Slialiidi, 17., Jones, Y. and Kitts, DJ). (lidsu).
`Teeliiioniic 1’ul*>1isliing C0,, Jnc., Lancaster, PA. pp. 1-3.
`Snahicli, F.
`1997. Shellfish. discai'd utilization.
`in: Sei:;jE)0d it-‘zL3,'}i"i2i.'fv’, P2*0cessz’ng, and
`Bz‘z)Iec:’u'z0i0,g_jv. Sliahidi, F., Jones,
`and Kitts, DD.
`Teelinoniic 1’ul31isliing C0,,
`1nc.,J..anca.ster. PA. pp. 131-138.
`l997. Water~solu1ile protein preparations froin
`Shaliidi,
`1?’. and ‘Veiiu,{_f,opai, V.
`u11£1t31”—i.1‘(iliZf3£l fish species. 1n: Sectfaod Srtfezy, Processing (md Bioteciznoiogfy. S1ialiicii, F.,
`Jones, Y. and Kitts, DJ). (EEic1s.:). Teclnioniic J’ub1ishing C0,, lnc., Lancaster, PA. pp.
`181-186.
`
`and Sha.hid.i, F. 1997. Biotechnologica1 methods for coiicen.trating
`Wanasundara,
`oniega-3 fatty acicls from marine oi1s.
`ln: Seczfooa’ S62f€f1‘y, Processing and B’z'o:‘ec}2n0!0gy.
`S1iaiiidi, Fa, Jones, Y. and Kitts, DD. {lEtls.). Technoinic Publishing Co. Inc, Laneaste ,
`PA. pp. 1225-233.
`l997. Functional fish protein hydro1ysates. Jn:
`Shahidi, F, Han, X.—Q. and Synowieclei. J.
`Se:af§;:r:2.c! i.S‘c;j"ez‘y, Pr(2(:e.sx~:17ng am!1E?fote(:i:m2Zogi2. Shahidi, 137., Jones, Y. and Kitts, DD. (Eds).
`Technoinic Pul:>1is11ing Co, Jnc., Lancaster, PA. pp. 2-4343.48.
`S1’12tl1i(1,1, F. and Waiiasundara, U 1995. Qxiclative stability ofencapsu1ated sea} blubber
`oil
`111: 1E'll£2"l-’a’)i" Technoiogy, Pizysiazl Ci2eini.s‘rry, .M%)cZificatiz)n and Process. Ho, C-'1‘., Tan,
`OT. and Tong, C.—JrJ. (F.<1s.f). ACES Syniposiurn Series No. 610, A.inerican Chemical Society,
`Washington DC. pp. 139-151.
`in: Proc'eetiings' ofz‘.-"ze Sixz‘.-"1 Laz‘in Americrm
`Snahidi, F. 1995. Stability of fats and oils.
`Congress and E.t}2ibz'Ei()n on Fms am! (3275 Pr0cessz‘i/lg.
`l3ai'rei'a-Arellano, D., Regitaiio
`d’Arce, M.A.B. and Goncah/‘es, LAG. (_Ecis.). Canipiiias, Brazil. Septernber 25-28, 1995.
`pp, 47-54.
`
`0000061
`
`0000061
`
`
`
`F. Simhizii
`
`Pa re 53’ 0 ' It?!)
`
`in: Food
`1995. Nitrite ahernatiyes for processed meats.
`Shahidi, F. and Pegg, RB.
`Fitz 1~’0i"S.‘
`(}e:nez*czzz'a::n, zirzaiyszs and Process Irz'flzizem;i'e. Cnaraiarnbous, G. (E.d.}. Eisevier,
`Arnsterdarri. 1223-1241.
`
`Shahidi, F. and Wanasniidai‘a, U. 1995. Eiittect of naturai antioxidants on the stahiiity of
`canola oil.
`in: F0oo’FZav0/‘s.’ Generation, .4nttz[v.s‘i.s aim’ Process Znflueitce. Charaiarnhous,
`G. (}?;d.}. Etsevier, A.rnsterdan'i. pp. 469-479.
`Shahidi, F. 1995. Extraction ofVah1e—added cornponerrts from sheiifish processing discards.
`in: Food Flavors: Genermion, ..4mz.i[vsis and ProcessInfluence. Chai'eiarr1‘oous, G. (Ed).
`Eiiisevier, An'3stei'dai'n. pp. 14274439.
`isoiation and partial
`i995.
`Shaiiidi, F, Wanasuridara, U. and Arriarowicz, R.
`in:
`characterization ofoiiseed phenoiies and eyainati on of their antioxidant activity.
`Food Flavors.‘
`Amziysis; and Process r’rg]7z4enoe. Charaiarnhous, G. (Ed).
`Eisevier, A.rr1sterdan'i. pp. 10874 099.
`Err: Food
`Shahidi, F.
`1995. Protein concentrates frorn underutilized aquatic species.
`Flavors: Genermion, .4naZysis and Process Infltitenee. Chmaianihons, G. (Pd). Eiseyier,
`Arnsterdani. pp. 1443-1451.
`Shaiiidi, F, Wanasnndara, U.N.. Aniarowicz, R. 1995. Naturai aritioxidants from canola
`
`in: Rapeseed Todczy élfld Tomorrow. Proceedings of the Ninth internationai
`rneais.
`Rapeseed Congress. July I-‘t~7, 1993. Cambridge, UK. Vol. 3. pp. 873-875.
`Naczic, M., (Dickie, D. and Shahidi, F.
`3995. Protein precipitation capacity of canola
`tannins.
`in: Rttpesezerl Today and Tomorrow. Proceedings of the Ninth international
`Rapeseed Congress. July 43.7, i995. Carnfloridge, LIK. Voi. 3. pp. 882-884.
`Shahidi, F. and Synowiecie:i, J. 1995. Base extraction of proteins from seai meat and hone
`residues. hi: Proceedings‘ offlze .Forzy-.Fz'rsz' .1’:/zzemrztioi/zrzl Ccm.gress offv1’ei:zz'S<:z’ence and
`Tet;i'hrzo!ogy. August 20—25, 1995. San Antonio, TX. pp. .‘S74—575.
`Shahidi, F. and Pegg, RB. 1993. Further evidence for a iriononitrosyihaeni complex ofthe
`cooked cnred»rneat pigment. In: Proti'ee2dirzgs qftizez f"’(.>rz_fiv—1""z'rsz‘ Im‘ematz‘om1i (l’()ngress' of
`Meaz.Scz’ence amt’ Teo.imoiogy. August 20-25, 1995. San Antonio, TX. pp. 406-407.
`Shahidi, F. 1995. Further utiiizatiori of seafood processing discards.
`tn: ,Z‘v’um7tz'c.r1z and
`Uzi:’izz:u‘ion Technology in Aqz.t<2cz.tZture. CE. Lin‘: and D.V..E. Sessa (Eds). American Oi}
`Chemists’ Society: Chempaign, H... pp. '278~288.
`Shahidi, F. and Ainarowicz, R.
`1994. Chroinatographic separation of irrdividuai tea
`cateciiins and evahtatioii of their aritioxidant activity.
`in: P0£:‘fiBi?€I’?0lS 94. Proceedings of
`the Seventeenth international Conference on Poiypnenois.
`E?$roui}Eai'd., R, Jay, M. and
`Scaihert, A.
`(Eds). May 2343.7, 1994. Painia tie Maiiorca, Spain.
`INRA, Paris. pp.
`385-186.
`
`and Waiiasnndara, W.i\/i.i.L='.iN. 1994. Antioxidant activity of canola phenoiics.
`Shahidi,
`in:
`,PoZyplzem>/'5 94. Proceedings of the Seventeenth Enternatioriai Conference on Poiy~
`phenois. Brouiiiard, R, Jay, M. and Scaihert A. (Eds) May’ 23-27,
`iifL)9"4. Pairna dc
`Maiiorca, Spain. ENRA, Paris. pp. 1"/9~i80.
`Arnarowicz, R.., VVEtYtEtSu1‘i(i.8.I'a, P.K..E.P.D., Shahidi, F. and Karania , M. 3994. Antioxidant
`
`activity of hydrophiiic phenolic fractions of tiaxsced. Err: Bioacrive SubsiarzCe.s in Food of
`
`75.
`
`74.
`
`69.
`
`68.
`
`66.
`
`65.
`
`0000062
`
`0000062
`
`
`
`F. Simhizii
`
`Fare 54 0'10!)
`
`64.
`
`63.
`
`62.
`
`61.
`
`E}: if!
`
`Plant Oi"z'gz‘n. 1{oz1ows1<a.., H, Fornai, J. and Zduiiezyir, Z. {Eds}. Centrurn Agrotechnoigii i
`Weterynarii 1-”’o1s1<:a /~\.1<:ao1en‘aia NauE<:, Oisztyii, Poiand. Vol. 1. pp. 166-17}.
`Shahidi, F, Synowiecki, 3., Venugopai, V. arit1Botta, JR. 1994. ineiusion otseai meat in
`ernuisified. products.
`in: Pm(:eez.t’ing.s‘ ofthe Fortzellz Internaz‘z“0na! Congress on ft/[eat
`Scieitce and 2"‘echnoi0gy. Aug. 2’.8—Sept.
`The Hague, "1‘1‘ie Netiieriands, S—V1B-40. pp. 1-4.
`Shahidi, 17., Pegg, R.B.. Cvogan, NJ. and DeSi1Va, SJ.
`3994. The cooked cui'ed—rneat
`pigment B ESR studies.
`111: Pr0ceerZing.s qfflze F0/"item Iizterizazioizai Crmgi"ess on Meat
`SCi€i'Z(f(<‘ and Te<:izn.oiogy. Aug. 'Z8—Sept. 2, 1994. The Hague. The Netheriarids, S—‘V18-2 1.
`pp. 1-5.
`Shaiiidi, F. 1994-. Thiogiueosides ofBras;;ica oiiseeds and their process-induced chemical
`transformation.
`in: S2/£52152” C‘()i?'i,l’)()l/ti’lz:i’s‘ in Foods. C. Mussinan and M. Keeiaii (E3ds.}. ACS
`Symposium Series 564, American Chemical Society, Washington. DC. pp. 106-126.
`Shahidi, 17., Q11G:‘.‘i€11£3.iO1‘f.’., AC. and Synowieeivd.
`.1.
`1994.
`ir1eat~iridueed changes of
`su1fliydry1 groups of muscle foods. 1n: Sutfitr C0mpoum2’s in Foorls. C. iviussinan and M.
`K.ee1.a.n.(Eds.). AC8 Symposium Series 564, Arneriean Chemical Society, Washington, DC.
`pp. 171-179.
`Shaiiidi, F. and Pegg, RB. 1994. Hexanai as an indicator ofthe flavor deterioration ofmeat
`and meat products.
`in:
`Lz”p17cz’.s‘ in Food Flowers.
`T51”. 1310 and "ECG. E-iaitrnau (Eds). AC8
`Symposium Series 558, American Chemical Society, Washington, DC. pp. 256-279.
`Shahidi, F. and Dunajs1<i, E. 1994. Seine quaiity characteristics of farmed cod (Gaa’u.s‘
`I3€(?i":"7.l,€a:).
`1n: Pmceezdings oftize Third Joint A/feeling‘ 0f2‘h.e Atlantic FiS}2€i"i€S‘
`and Pacific
`Fis.izzerz’es Technoiogicczi C(II’ifEfi”éf1Z(f(<‘. Wiiiiamsburg,
`pp. 290-295.
`Shahidi, 1?, Han, XLQ. and Synowiecki, 3. 1994. Protein 1iydroiyzates for aquatic species.
`1n: _Pr0ceea’z'rzgs crfthe Thim’ Jniizz‘ meezzfig oftlze A‘z‘/'::mf.i7c Fisi1e.Vz'es and Pacific F.i7sizei"z'es
`Teti'hm;:!ogz't:z,z! C(.>nj%:.rerz(:e. Wiiiianisburg, VA. pp. 272-277.
`Shahidi, 7, Synowiecki, 3., Aina.roWiez., R. and Wanasuridaia, U. 1994. Omega-3 fatty acid
`eoniposition and stabiiityofseai1ipids.
`in: L2'p17a’s in Fi::r_’2.c! FZavor.:;*. E-10, C.-T. and 1-iartman,
`TC. (Eds). ACES Symposium Series 558, Arne.rican Chemical Society, Washingtori, DC.
`pp. 233-243.
`Shahidi, F. and Wanasuiidai‘a, U. 11994. Stabiiizatiou of C/anoia oil by naturai antioxidants.
`in: Lipzds in Food F.4’av0i"s. Ho, C ..-T. and Hartrnan, TI}. (Eds). AC S Symposium Series
`558, American Chemical Society, Was1iington, DC. pp. 301-314.
`Shariidi, F. 1994. Seafood proteins and preparation of protein concentrates. 111: Secgfooak
`C}zem17stryi, }7rott'es'sing 7et;-izna:::’0gy am! Qzizaizrv.
`Shahidi, F. and Betta,
`.1.R. (Eds).
`C1iaprnan and Hai1Pub1ishirig 03., Glasgow, UK. pp. 3-9.
`Sé3(».fi_’)eCPd Proteins.
`in:
`Shahidi, F.
`1994. Proteins from seafood processing discards.
`S1i{OTSi-ii, Z.E., Pan, BS. and Shahidi,
`(Edsf). Ciiapinan and Ha11, New York. pp.
`171-193.
`
`Siiahidi, F. 1994. Seafood processing byproducts. 111: Sec;fi20a’s.' Cize:inz'.s'try, Processing‘
`Tec:.»’1rzo/’ogy amt’ Qmzfity. Shahidi, F. and Betta, LR. (F.ds.). C1iaprrian and Hall Pu‘oiis11irig
`Co., G1asgotw, UK. pp. 320-334.
`
`0000063
`
`0000063
`
`
`
`F. Simhizii
`
`Fate 550 ' It?!)
`
`l99«-‘ll. Assessnient of lipid oxidation and oi‘f—fla.vour development in meat and
`Shahidi, F.
`meat products.
`in: FZavcmI*qf1lvieat élfld1Wi86Zl'Pi"()a’Z‘/i(33S. Shahidi, F. (E41,). Cliapinan and
`Hall Publishing Co, Glasgow, UK. pp. 247~2l6(i.
`Sl’i2t.l'lld.l, F . 1994. Flavor ofnieat and meat products: An overview. ln: Fitzvor rzfiwzaz came’
`Meat 1Di"()£7£1l!C2‘S. Shahicli, F. {Ed}. Cliapnian and Hall Puhlisliiiig (.70., Glasgow, UK. pp.
`l~3.
`
`i994. The chemistry, processing technology and quality of seafoocls: An
`Slialiidi, F.
`ln: Seafi>c.rds.' C:-i1€i¢'lZ‘S&.’I:tv’,
`,Pr0eessz'.=2g Teehnoiogy and Qucziity. Slialiidi, F. and
`overview.
`Botta, .l.R. (EEids.:). Cliapniari and Hall Pulilisliiiig Co, Glasgow, U.K.. pp. l~2.
`Slialiidi, Wanasundara, P.K.3.P.D. and Aniarowicz, R.
`l99r-‘l. Solvent extraction of
`
`in: De:vei0pmenz;s' in F«:u:u1'Etzgz'neerz‘ng. Yaiio, T., lVlatsi.:no, R. andNal<:ann1ra, K.
`flaxseed.
`(Eds). Blacl<ie Acadeniic and Prolessional, Glasgow, UK. pp. 521423.
`llxetraction and
`Slialiidi,
`AFfl.3l'0VV'i.CZ, R, Synowi.ecl<i,
`.l. and Naczlc, M.
`i994.
`concentration of omega—3 fatty acids of seal
`‘oluhber.
`ln: Deveiopinemis‘
`in Food
`EngI°rzeer.i7ng. Yano, T., Matsuno, R. and Nal<an'iui'a, K. (l?;ds.).. Bl£lC.lil€ Academic and
`Professional, Glasgow, U.l<Z. pp. 627-6259.
`l993. Nutrient coinposition ofnieat and
`Synowiecki, 3., Sliahidi, F. and Penney. KW.
`uptake of caintenoids by Aietie char {SaZve1z'izu.:: a4r.2z'nz.ts). J. .'4(]Zrl(Zfll(3 Food Free’. }’"ecizn0Z.
`2(3):3'7~53.
`in:
`1993. Novel nitrite~free processed meats.
`Shahidi, E91, Pegg, RB. and Sen, ‘i\l.P.
`Proceedings office First Intwncztionai C0zzfei”ei'zCe on the Impact oj”Foo»:i Reseczrciz on New
`Pr4:u;!z.:(:E Desyreslrjprnenz‘. Ali, R. and Bai'low, Pd. (:EeLlS.:). Karaelii, Paleistaii. pp. 221-245.
`Shahidi,
`l 3993. Usage of marine underutilized species and processing by-proclucts.
`lii:
`P2*0ce:edz’ngs (:fz'he Ffirs; [i'Zf€i”1ZaZi()i'Zal Congress on the hzzparrz‘ 0fFo(.rd Researciz cm. New
`Pmciztcz‘ Devezlopinent. Ali, R. and Barlow, P45.
`Karachi, l’al<istan. pp. 355-378.
`Shahidi, F. and Saleenii, Z.O.
`l993. Antioxidant activity ofoilseed .l'lOE.1l‘SEt1’l(l'tl1f3lI' exti'acts
`in meat model system.
`in: Pi"0ceea’z'rzg‘s ofthe T;‘2z'/'zfy—./"\7i1:Iz*i’2late/"n<2ti0na:’ Congress ofdfeat
`Scierzce amt’ TéfC':i%‘2C?[(?gjV. August L6, Calgary, Canada. Folio 76, S8Pl9.WP.
`Sl’i2t.l'lld.l, F., Pegg, RB. and Sen, NP. 1993. Volatile iN~nitrosainines in nitrite—cu.i'ed and
`iiitrite—free treated. rnuscle foods. In: Praceediizgs Qfthe Tizirty-~i"»7z‘nziz International! Congress
`(.5f1Wer2z‘Sc'z"en(:e: élfld Tet;i'hm::!ogy. August 1-6, Calgary, Canada. Folio :36, S7P30.Wl’.
`Slialiidi, F. aiitlllong. C.
`l993. Nitrite~hinding properties ofdietary fibres.
`ln: Food and
`(Tamer Prevemz’on.' Cizemicai area’ Bioiogzbai Aspects. Wal.dron, l<..W., .lolinsoii, l.T. and
`Fenwick, GR. (Edsg). Royal Chemical Society, Cambridge, UK. pp. 374-378.
`Slialiidi, F. and Pegg. RB.
`l993. Nitrite-free meat curing systems and the N—nitrosamine
`problem.
`ln: Food and Cmzcer Prevem‘z'orz.' Chemzta! and Bi0Z0,g‘ica:’zlspect.s?. Waldron,
`KW Johnson, l.T. and Fenwiclq, GR. (Eds). Royal Clieinical Society, Cainliridge, UK.
`pp. §‘_<IZ~86.
`l992. Encapsulation of the preforined coolietl cured~nieat
`Slialiidi, F. and Pegg, RB.
`pigment. ln: .1lv'?’iI’iZ4l'é3.§().fI'!5Ze’e’ Szlrttiz I:/.=.te2i"mzz‘[(2m2! .§yIaz,t2(.>.§*iuI2t on ('fyt:Z(.>dé:xErz'ns. AR. l-ledg