| Phenolic compounds in agri-food by-products, their bioavailability and health effects. J F Shahidi, V Varatharajan, WY Oh, H Peng Journal of Food Bioactives 5 (1), 57-119, 2019 | 160 | 2019 |
| Antioxidant activity of resveratrol ester derivatives in food and biological model systems WY Oh, F Shahidi Food Chemistry 261, 267-273, 2018 | 157 | 2018 |
| Camu-camu seed (Myrciaria dubia)–From side stream to an antioxidant, antihyperglycemic, antiproliferative, antimicrobial, antihemolytic, anti-inflammatory, and antihypertensive … M Fidelis, MAV do Carmo, TM da Cruz, L Azevedo, T Myoda, MM Furtado, ... Food chemistry 310, 125909, 2020 | 82 | 2020 |
| From byproduct to a functional ingredient: Camu-camu (Myrciaria dubia) seed extract as an antioxidant agent in a yogurt model M Fidelis, SM de Oliveira, JS Santos, GB Escher, RS Rocha, AG Cruz, ... Journal of Dairy Science 103 (2), 1131-1140, 2020 | 80 | 2020 |
| Lipophilization of resveratrol and effects on antioxidant activities WY Oh, F Shahidi Journal of agricultural and food chemistry 65 (39), 8617-8625, 2017 | 80 | 2017 |
| Clitoria ternatea L. petal bioactive compounds display antioxidant, antihemolytic and antihypertensive effects, inhibit α-amylase and α-glucosidase activities and reduce human … GB Escher, MB Marques, MAV do Carmo, L Azevedo, MM Furtado, ... Food research international 128, 108763, 2020 | 76 | 2020 |
| Preparation of quercetin esters and their antioxidant activity WY Oh, P Ambigaipalan, F Shahidi Journal of agricultural and food chemistry 67 (38), 10653-10659, 2019 | 71 | 2019 |
| Lipid-derived flavor and off-flavor of traditional and functional foods: An overview F Shahidi, WY Oh Journal of Food Bioactives 10, 2020 | 64 | 2020 |
| Specialty seeds: Nutrients, bioactives, bioavailability, and health benefits: A comprehensive review C Alasalvar, SK Chang, B Bolling, WY Oh, F Shahidi Comprehensive Reviews in Food Science and Food Safety 20 (3), 2382-2427, 2021 | 63 | 2021 |
| Epigallocatechin (EGC) esters as potential sources of antioxidants P Ambigaipalan, WY Oh, F Shahidi Food Chemistry 309, 125609, 2020 | 53 | 2020 |
| Response surface optimization of phenolic compounds from jabuticaba (Myrciaria cauliflora [Mart.] O. Berg) seeds: Antioxidant, antimicrobial, antihyperglycemic … M Fidelis, MAV do Carmo, L Azevedo, TM Cruz, MB Marques, T Myoda, ... Food and Chemical Toxicology 142, 111439, 2020 | 52 | 2020 |
| A new analytical concept based on chemistry and toxicology for herbal extracts analysis: From phenolic composition to bioactivity JS Santos, GB Escher, MV do Carmo, L Azevedo, MB Marques, H Daguer, ... Food research international 132, 109090, 2020 | 42 | 2020 |
| Quercetin and its ester derivatives inhibit oxidation of food, LDL and DNA WY Oh, P Ambigaipalan, F Shahidi Food Chemistry 364, 130394, 2021 | 38 | 2021 |
| Bioavailability and metabolism of food bioactives and their health effects: A review F Shahidi, VV Ramakrishnan, WY Oh Journal of Food Bioactives 8, 2019 | 32 | 2019 |
| Determination of soluble and insoluble-bound phenolic compounds in dehulled, whole, and hulls of green and black lentils using electrospray ionization (ESI)-MS/MS and their … L Paranavitana, WY Oh, JD Yeo, F Shahidi Food Chemistry 361, 130083, 2021 | 27 | 2021 |
| Honeybee pollen from Southern Chile: Phenolic profile, antioxidant capacity, bioaccessibility, and inhibition of DNA damage R Bridi, J Echeverria, A Larena, P Nuñez-Pizarro, E Atala, ... Frontiers in Pharmacology, 617, 2022 | 23 | 2022 |
| Ellagitannins from jabuticaba (Myrciaria jaboticaba) seeds attenuated inflammation, oxidative stress, aberrant crypt foci, and modulated gut microbiota in rats with 1, 2 … MAV do Carmo, M Fidelis, PF de Oliveira, LQ Feitoza, MJ Marques, ... Food and Chemical Toxicology 154, 112287, 2021 | 20 | 2021 |
| Lipophilised resveratrol affects the generation of reactive nitrogen species in murine macrophages and cell viability of human cancer cell lines WY Oh, YS Chiou, MH Pan, F Shahidi Journal of Food Bioactives 7, 2019 | 13 | 2019 |
| Approaches of lipid oxidation mechanisms in oil matrices using association colloids and analysis methods for the lipid oxidation WY Oh, MJ Kim, JH Lee Food Science and Biotechnology 32 (13), 1805-1819, 2023 | 10 | 2023 |
| Antioxidant effects and reaction volatiles from heated mixture of soy protein hydrolysates and coconut oil YH Kim, MJ Kim, WY Oh, JH Lee Food Science and Biotechnology 32 (3), 309-317, 2023 | 9 | 2023 |
