| Effect of gamma irradiation on total phenolic content yield and antioxidant capacity of almond skin extracts K Harrison, LM Were Food Chemistry 102 (3), 932-937, 2007 | 351 | 2007 |
| Modified soy proteins with improved foaming and water hydration properties L Were, NS Hettiarachchy, U Kalapathy Journal of Food Science 62 (4), 821-824, 1997 | 226 | 1997 |
| Size, stability, and entrapment efficiency of phospholipid nanocapsules containing polypeptide antimicrobials LM Were, BD Bruce, PM Davidson, J Weiss Journal of agricultural and food chemistry 51 (27), 8073-8079, 2003 | 206 | 2003 |
| Encapsulation of nisin and lysozyme in liposomes enhances efficacy against Listeria monocytogenes LM Were, B Bruce, PM Davidson, J Weiss Journal of food protection 67 (5), 922-927, 2004 | 162 | 2004 |
| Chlorogenic acid oxidation and its reaction with sunflower proteins to form green‐colored complexes SR Wildermuth, EE Young, LM Were Comprehensive Reviews in Food Science and Food Safety 15 (5), 829-843, 2016 | 118 | 2016 |
| Inhibition of lipid oxidation in refrigerated and frozen salted raw minced chicken breasts with electron beam irradiated almond skin powder AS Teets, LM Were Meat Science 80 (4), 1326-1332, 2008 | 109 | 2008 |
| Properties of cysteine‐added soy protein‐wheat gluten films L Were, NS Hettiarachchy, M Coleman Journal of food science 64 (3), 514-518, 1999 | 103 | 1999 |
| Degradation behavior of soy protein− wheat gluten films in simulated soil conditions SK Park, NS Hettiarachchy, L Were Journal of agricultural and food chemistry 48 (7), 3027-3031, 2000 | 82 | 2000 |
| Sulfur dioxide and sulfites SC OUGH Antimicrobials in foods, 137-190, 1993 | 74 | 1993 |
| Effect of gamma irradiation treatment at phytosanitary dose levels on the quality of ‘Lane Late’navel oranges H McDonald, ML Arpaia, F Caporaso, D Obenland, L Were, C Rakovski, ... Postharvest biology and technology 86, 91-99, 2013 | 70 | 2013 |
| Electron beam irradiated almond skin powder inhibition of lipid oxidation in cooked salted ground chicken breast AS Teets, M Sundararaman, LM Were Food Chemistry 111 (4), 934-941, 2008 | 59 | 2008 |
| Effect of Maillard reaction products on oxidation products in ground chicken breast LT Miranda, C Rakovski, LM Were Meat science 90 (2), 352-360, 2012 | 49 | 2012 |
| Lipid and protein antioxidant capacity of dried Agaricus bisporus in salted cooked ground beef H Alnoumani, ZA Ataman, L Were Meat science 129, 9-19, 2017 | 42 | 2017 |
| Sulfur dioxide and sulfites CS Ough, L Were FOOD SCIENCE AND TECHNOLOGY-NEW YORK-MARCEL DEKKER- 145, 143, 2005 | 41 | 2005 |
| Cysteine’s effects on chlorogenic acid quinone induced greening and browning: Mechanism and effect on antioxidant reducing capacity Y Liang, L Were Food chemistry 309, 125697, 2020 | 36 | 2020 |
| Antioxidant effectiveness of ground roasted coffee in raw ground top round beef with added sodium chloride C Lin, C Toto, L Were LWT-Food Science and Technology 60 (1), 29-35, 2015 | 35 | 2015 |
| Utilization of electron beam irradiated almond skin powder as a natural antioxidant in ground top round beef M Prasetyo, M Chia, C Hughey, LM Were Journal of Food Science 73 (1), T1-T6, 2008 | 32 | 2008 |
| Capillary liquid chromatography–mass spectrometry for the rapid identification and quantification of almond flavonoids CA Hughey, B Wilcox, CS Minardi, CW Takehara, M Sundararaman, ... Journal of Chromatography A 1192 (2), 259-265, 2008 | 31 | 2008 |
| Activity and nature of plasminogen activators associated with the casein micelle B Ismail, LH Choi, LM Were, SS Nielsen Journal of dairy science 89 (9), 3285-3295, 2006 | 31 | 2006 |
| Chlorogenic acid induced colored reactions and their effect on carbonyls, phenolic content, and antioxidant capacity in sunflower butter cookies S Liang, LM Were LWT 87, 16-22, 2018 | 30 | 2018 |
Barry D. Bruce, PhDProfessor of BCMB and Microbiology, University of Tennessee at Knoxville在 utk.edu 的电子邮件经过验证
