Shahidi, Fereidoon

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects –A review

Shahidi, F., & Ambigaipalan, P. (2015) · Journal of Functional Foods

Phytochemicals and Antioxidant ActivitiesEdible Oils Quality and Analysis

Cited by 3,081

Phenolic antioxidants

Shahidi, F., Janitha, P. K., & Wanasundara, P. D. (1992) · Critical Reviews in Food Science and Nutrition

Phytochemicals and Antioxidant ActivitiesFree Radicals and Antioxidants

Cited by 2,238

Omega-3 polyunsaturated fatty acids and their health benefits

Shahidi, F., & Ambigaipalan, P. (2018) · Annual Review of Food Science and Technology

Fatty Acid Research and HealthEdible Oils Quality and Analysis

Cited by 1,390

Optimization of extraction of phenolic compounds from wheat using response surface methodology

LIYANAPATHIRANA, C., & SHAHIDI, F. (2005) · Food Chemistry

Phytochemicals and Antioxidant ActivitiesFood composition and properties

Cited by 809

Novel antioxidants in food quality preservation and health promotion

Shahidi, F., & Zhong, Y. (2010) · European Journal of Lipid Science and Technology

Phytochemicals and Antioxidant ActivitiesEdible Oils Quality and Analysis

Cited by 479

Antioxidant Activity of Green Tea and Its Catechins in a Fish Meat Model System

He, Y., & Shahidi, F. (1997) · Journal of Agricultural and Food Chemistry

Tea Polyphenols and EffectsMeat and Animal Product Quality

Cited by 155

Antioxidants

Shahidi, F. (2015) · Handbook of Antioxidants for Food Preservation

Phytochemicals and Antioxidant ActivitiesAntioxidant Activity and Oxidative Stress

Cited by 126

Tea and Tea Products: Chemistry and Health-Promoting Properties

Ho, C., Lin, J., & Shahidi, F. (2008) · CRC Press eBooks

Tea Polyphenols and EffectsPhytochemicals and Antioxidant Activities

Cited by 113

Bioactivity of Marine-Derived Peptides and Proteins: A Review

Shahidi, F., & Saeid, A. (2025) · Marine Drugs

Protein Hydrolysis and Bioactive PeptidesAntimicrobial Peptides and Activities

Cited by 112

Opinion on the Hurdles and Potential Health Benefits in Value-Added Use of Plant Food Processing By-Products as Sources of Phenolic Compounds

De Camargo, A. C., Schwember, A. R., Parada, R., Garcia, S., Maróstica Júnior, M. R., Franchin, M., Regitano-d’Arce, M. A. B., & Shahidi, F. (2018) · International Journal of Molecular Sciences

Phytochemicals and Antioxidant ActivitiesAgricultural and Biological Research

Cited by 75