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Publications by Gordon J. McDougall

Phenolic-Enriched Foods: Sources and Processing for Enhanced Health Benefits

Proceedings of the Nutrition Society

English

Sequential Extraction of Black Currant Residues Produces Anthocyanin-Rich Extracts Containing Anthocyanin Dimers

Journal of Berry Research

English

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Functional Foods, Health Benefits and Health Claims

ATHENS JOURNAL OF HEALTH

English

Polyphenols: Food Sources and Health Benefits

English

Information Sources for Causality Assessment of Health Problems Related to Health Foods and Their Usefulness

Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan

Occupational Health

English

An Overview on the Health Benefits and Production of Fermented Functional Foods

Journal of Advanced Medical Sciences and Applied Technologies

English

Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications

Comprehensive Reviews in Food Science and Food Safety

English

Blackcurrants ( Ribes Nigrum ): A Review on Chemistry, Processing, and Health Benefits

Journal of Food Science

English

Effect of High Hydrostatic Pressure Processing Strategies on Retention of Antioxidant Phenolic Bioactives in Foods and Beverages – A Review

Polish Journal of Food and Nutrition Sciences

English

Fresh-Cut Onion: A Review on Processing, Health Benefits, and Shelf-Life

Comprehensive Reviews in Food Science and Food Safety

English

Mechanisms of Probiosis and Prebiosis: Considerations for Enhanced Functional Foods

Current Opinion in Biotechnology

Biomedical Engineering

English