Some aspects of iron(2+)-catalyzed oxidation of fish sarcoplasmic reticular lipid von Huang, Chen Huei, Hultin, Herbert O, Jafar, Sajida S

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STABILIZATION BY ANTIOXIDANTS OF MAYONNAISE MADE FROM FISH OIL von JAFAR, SAJIDA S., HULTIN, HERBERT O., BIMBO, ANTHONY P., CROWTHER, JANE B., BARLOW, STUART M.

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Review of stability measurements for frying oils and fried food flavor von Melton, S.L. (University of Tennessee, Knoxville, TN.), Jafar, S, Sykes, D, Trigiano, M.K

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Leghemoglobin-like sequences in the DNA of four actinorhizal plants von Roberts, M.P, Jafar, S, Mullin, B.C

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