Fereidoon Shahidi - Nanotechnology

Author Information

Fereidoon Shahidi is affiliated with the Department of Biochemistry at Memorial University of Newfoundland, located in St. John's, NL, Canada. His work primarily focuses on biochemistry with a significant emphasis on food science, nutrition, and bioactive compounds.

Research Contributions

Fereidoon Shahidi has made substantial contributions to the field of biochemistry and food science, particularly in the study of antioxidants, phenolic compounds, and their effects on human health. His research spans a variety of topics, including the antioxidant efficacy of various compounds, the impact of environmental stress on agricultural products, and the role of nutrition in upregulating the immune system against diseases such as COVID-19. Shahidi's work often explores underexplored natural sources and innovative extraction methods to recover valuable bioactive compounds.

Aliases

The author is known by several aliases, including F Shahidi, F. Shahidi, and Fereidoon Shahidi. The most appropriate name to use is Fereidoon Shahidi.

Publication and Citation Metrics

Citation Count	66,229
h-index	127
Paper Count	1,212

Publications:

Vitamin C and Phenolic Antioxidants of Jua (Ziziphus joazeiro M.) Pulp: A Rich Underexplored Brazilian Source of Ellagic Acid Recovered by Aqueous Ultrasound-Assisted Extraction

DOI: 10.3390/molecules27030627

Year: 2022

The Effects of Acyl Chain Length on Antioxidant Efficacy of Mono- and Multi-Acylated Resveratrol: A Comparative Assessment

DOI: 10.3390/molecules27031001

Year: 2022

Chickpeas from a Chilean Region Affected by a Climate-Related Catastrophe: Effects of Water Stress on Grain Yield and Flavonoid Composition

DOI: 10.3390/molecules27030691

Year: 2022

Mono- and dioleyl p-coumarate phenolipids and their antioxidant activity in a muscle food model system

DOI: 10.1186/s43014-022-00087-z

Year: 2022

Upregulation of immune system against COVID-19: The role of food science, nutrition and bioactive compounds

DOI: 10.31665/jfb.2022.17296

Year: 2022

Revisiting the Oxidation of Flavonoids: Loss, Conservation or Enhancement of Their Antioxidant Properties

DOI: 10.3390/antiox11010133

Year: 2022

Phenolic Compounds and Antioxidant Capacity of Sea Cucumber (Cucumaria frondosa) Processing Discards as Affected by High-Pressure Processing (HPP)

DOI: 10.3390/antiox11020337

Year: 2022

Honeybee Pollen From Southern Chile: Phenolic Profile, Antioxidant Capacity, Bioaccessibility, and Inhibition of DNA Damage

DOI: 10.3389/fphar.2022.775219

Year: 2022

Qualitative analysis of secondary metabolites of chaga mushroom (Inonotus Obliquus): phenolics, fatty acids, and terpenoids

DOI: 10.31665/jfb.2022.17304

Year: 2022

Interactions among dietary phytochemicals and nutrients: Role of cell membranes

DOI: 10.1016/j.tifs.2022.03.024

Year: 2022

What is Immune Tolerance?

What is the Role of Nanoparticles in LCDs?

What is PTFE?

What is Time to Market in Nanotechnology?

What are the applications of CPPs in Nanotechnology?

What are Nano Oxides?

Why are Hybrid Solutions Important?

What Are the Benefits of Using Nanotechnology in Preservation?

How Do Resolution and Sensitivity Interrelate?

What is the significance of Nanolithography?

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