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Publications by Ken M. Riedl
Effects of Food Formulation and Thermal Processing on Flavones in Celery and Chamomile
Food Chemistry
Medicine
Analytical Chemistry
Food Science
Identification and Quantification of Apo-Lycopenals in Fruits, Vegetables, and Human Plasma
Journal of Agricultural and Food Chemistry
Agricultural
Chemistry
Biological Sciences
Related publications
Study of Heat and Moisture Transfer and Reaction in Food Thermal Processing
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Non-Thermal Processing Effects on Fruits and Vegetables Phytonutrients
Effects of Food Processing on the Stability and Quality of Shellfish Allergens
Journal of US-China Medical Science
Biological Activities and Effects of Food Processing on Flavonoids as Phenolic Antioxidants
Effects of Root-Zone Heating in Early Morning on Celery Growth and Electricity Cost
Acta Horticulturae
Horticulture
Effects of Food and Alcohol on the Pharmacokinetics of an Oral, Extended-Release Formulation of Hydrocodone in Healthy Volunteers
Clinical Pharmacology: Advances and Applications
Pharmacology
Detection and Quantification of Glycosylated Flavonoid Malonates in Celery, Chinese Celery, and Celery Seed by LC-DAD-ESI/MS
Journal of Agricultural and Food Chemistry
Agricultural
Chemistry
Biological Sciences
SYBR Green Real-Time PCR Used to Detect Celery in Food
Journal of AOAC International
Pharmacology
Crop Science
Analytical Chemistry
Food Science
Environmental Chemistry
Agronomy
Safety of a Formulation Containing Chitosan Microparticles With Chamomile: Blind Controlled Clinical Trial
Revista Latino-Americana de Enfermagem
