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Major carbohydrate, polyol, and oligosaccharide profiles of agave syrup. Application of this data to authenticity analysis.
Willems JL, Low NH. Willems JL, et al. Among authors: low nh. J Agric Food Chem. 2012 Sep 5;60(35):8745-54. doi: 10.1021/jf3027342. Epub 2012 Aug 21. J Agric Food Chem. 2012. PMID: 22909406
Microcapsule production employing chickpea or lentil protein isolates and maltodextrin: physicochemical properties and oxidative protection of encapsulated flaxseed oil.
Karaca AC, Nickerson M, Low NH. Karaca AC, et al. Among authors: low nh. Food Chem. 2013 Aug 15;139(1-4):448-57. doi: 10.1016/j.foodchem.2013.01.040. Epub 2013 Jan 29. Food Chem. 2013. PMID: 23561130
Structural identification of compounds for use in the detection of juice-to-juice debasing between apple and pear juices.
Willems JL, Low NH. Willems JL, et al. Among authors: low nh. Food Chem. 2018 Feb 15;241:346-352. doi: 10.1016/j.foodchem.2017.08.104. Epub 2017 Sep 1. Food Chem. 2018. PMID: 28958538
Phenolic composition and antioxidant activities of saskatoon berry fruit and pomace.
de Souza DR, Willems JL, Low NH. de Souza DR, et al. Among authors: low nh. Food Chem. 2019 Aug 30;290:168-177. doi: 10.1016/j.foodchem.2019.03.077. Epub 2019 Mar 18. Food Chem. 2019. PMID: 31000034
Oligosaccharide formation during commercial pear juice processing.
Willems JL, Low NH. Willems JL, et al. Among authors: low nh. Food Chem. 2016 Aug 1;204:84-93. doi: 10.1016/j.foodchem.2016.02.123. Epub 2016 Feb 20. Food Chem. 2016. PMID: 26988479
The physicochemical properties of legume protein isolates and their ability to stabilize oil-in-water emulsions with and without genipin.
Johnston SP, Nickerson MT, Low NH. Johnston SP, et al. Among authors: low nh. J Food Sci Technol. 2015 Jul;52(7):4135-45. doi: 10.1007/s13197-014-1523-3. Epub 2014 Nov 21. J Food Sci Technol. 2015. PMID: 26139878 Free PMC article.
Authenticity analysis of pear juice employing chromatographic fingerprinting.
Willems JL, Low NH. Willems JL, et al. Among authors: low nh. J Agric Food Chem. 2014 Dec 3;62(48):11737-47. doi: 10.1021/jf5043618. Epub 2014 Nov 19. J Agric Food Chem. 2014. PMID: 25384245
Lentil and chickpea protein-stabilized emulsions: optimization of emulsion formulation.
Can Karaca A, Nickerson MT, Low NH. Can Karaca A, et al. Among authors: low nh. J Agric Food Chem. 2011 Dec 28;59(24):13203-11. doi: 10.1021/jf203028n. Epub 2011 Nov 23. J Agric Food Chem. 2011. PMID: 22029253
Intermolecular interactions during complex coacervation of pea protein isolate and gum arabic.
Liu S, Cao YL, Ghosh S, Rousseau D, Low NH, Nickerson MT. Liu S, et al. Among authors: low nh. J Agric Food Chem. 2010 Jan 13;58(1):552-6. doi: 10.1021/jf902768v. J Agric Food Chem. 2010. PMID: 19938857
Effect of pH, salt, and biopolymer ratio on the formation of pea protein isolate-gum arabic complexes.
Liu S, Low NH, Nickerson MT. Liu S, et al. Among authors: low nh. J Agric Food Chem. 2009 Feb 25;57(4):1521-6. doi: 10.1021/jf802643n. J Agric Food Chem. 2009. PMID: 19170635
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