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Csallany, A. Saari
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1

The Antioxidant Activity of Barley Malt Rootlet Extracts in..:

Budaraju, Sravanthi ; Mallikarjunan, P. Kumar ; Csallany, A. Saari
Food and Nutrition Sciences.  12 (2021)  9 - p. 899-914 , 2021
Link: https://doi.org/10.4236/..
 
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2

Retardation of 4-Hydroxy-2-Transnonenal (HNE), a Toxic Alde..:

Jin, Wei ; Shoeman, D. W. ; Shukla, Vijai K. S..
Food and Nutrition Sciences.  11 (2020)  7 - p. 869-883 , 2020
Link: https://doi.org/10.4236/..
 
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3

4-Hydroxynonenal (HNE), a Toxic Aldehyde in Fried Chicken f..:

Yin, Ning ; Shoeman, Don W. ; Klammer, Katherine A..
Food and Nutrition Sciences.  11 (2020)  2 - p. 82-97 , 2020
Link: https://doi.org/10.4236/..
 
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4

The in Vivo Antioxidant Effects of (−)-Epigallocatechin-3-G..:

Fiecke, Chelsey ; Kurzer, Mindy ; Chen, Chi.
Food and Nutrition Sciences.  10 (2019)  1 - p. 15-27 , 2019
Link: https://doi.org/10.4236/..
 
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5

Formation of 4‐Hydroxy‐2‐Trans‐Nonenal, a Toxic Aldehyde, i..:

Yuan, Jieyao ; Shoeman, Don W. ; Csallany, A. Saari
Journal of the American Oil Chemists' Society.  95 (2018)  7 - p. 813-823 , 2018
Link: https://doi.org/10.1002/..
 
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6

Effects of Temperature and Heating Time on the Formation of..:

Liu, Xiaoyu ; Shoeman, Don W. ; Yuan, Jieyao.
Journal of the American Oil Chemists' Society.  95 (2018)  5 - p. 607-617 , 2018
Link: https://doi.org/10.1002/..
 
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7

Kinetics of Forming Aldehydes in Frying Oils and Their Dist..:

Wang, Lei ; Csallany, A. Saari ; Kerr, Brian J...
Journal of Agricultural and Food Chemistry.  64 (2016)  19 - p. 3881-3889 , 2016
Link: https://doi.org/10.1021/..
 
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8

A Diet with 3% of Energy from a Mixture of Omega-3 Fatty Ac..:

Csallany, A. Saari ; Ainslie-Waldman, Cheryl E. ; R. Young, Lindsay...
Food and Nutrition Sciences.  7 (2016)  12 - p. 1099-1111 , 2016
Link: https://doi.org/10.4236/..
 
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9

4‐Hydroxynonenal (HNE), a Toxic Aldehyde in French Fries fr..:

Csallany, A. Saari ; Han, I. ; Shoeman, D. W...
Journal of the American Oil Chemists' Society.  92 (2015)  10 - p. 1413-1419 , 2015
Link: https://doi.org/10.1007/..
 
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10

Comparison between High-PUFA and Low-PUFA Fats on Lipid Per..:

Seppanen, Christine M. ; Cho, Hyejung ; Csallany, A. Saari
Food and Nutrition Sciences.  4 (2013)  5 - p. 572-579 , 2013
Link: https://doi.org/10.4236/..
 
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11

Biomarkers of oxidative stress study V: Ozone exposure of r..:

Kadiiska, Maria B. ; Basu, Samar ; Brot, Nathan...
Free Radical Biology and Medicine.  61 (2013)  - p. 408-415 , 2013
Link: https://doi.org/10.1016/..
 
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12

The Toxic Aldehyde, 4‐Hydroxy‐2‐trans‐nonenal (HNE) Formati..:

Han, In Hwa ; Csallany, A. Saari
Journal of the American Oil Chemists' Society.  89 (2012)  10 - p. 1801-1805 , 2012
Link: https://doi.org/10.1007/..
 
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13

The effect of dietary fat and omega‐3 fatty acids on whole ..:

Ainslie-Waldman, Cheryl ; Young, Lindsay R. ; Kurzer, Mindy S...
The FASEB Journal.  26 (2012)  S1 - p. , 2012
Link: https://doi.org/10.1096/..
 
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14

The processing of wheat bran to release bound phenolic comp..:

Youn, Moonyeon ; Csallany, A. Saari ; Gallaher, Daniel D.
The FASEB Journal.  25 (2011)  S1 - p. , 2011
Link: https://doi.org/10.1096/..
 
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15

Whole grain consumption has a modest effect on the developm..:

Youn, Moonyeon ; Saari Csallany, A. ; Gallaher, Daniel D.
British Journal of Nutrition.  107 (2011)  2 - p. 192-201 , 2011
Link: https://doi.org/10.1017/..
 
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