Free-radical scavenging capacity and antioxidant activity of selected plant species from the Canadian prairies von Amarowicz, R., Pegg, R.B., Rahimi-Moghaddam, P., Barl, B., Weil, J.A.

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Initial performance evaluation of a preclinical PET scanner available as a clip-on assembly in a sequential PET/MRI system von Vrigneaud, J M, McGrath, J, Courteau, A, Pegg, R, Gomis, A Sanchez-Pastor, Camacho, A, Martin, G, Schramm, N, Brunotte, F

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Assessing condition and ecological role of deep-water biogenic habitats: Glass sponge reefs in the Salish Sea von Dunham, A., Archer, S.K., Davies, S.C., Burke, L.A., Mossman, J., Pegg, J.R., Archer, E.

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Radical scavenging activity of canola hull phenolics von Naczk, M, Pegg, R.B, Shahidi, F

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Effects of submarine power transmission cables on a glass sponge reef and associated megafaunal community von Dunham, A., Pegg, J.R., Carolsfeld, W., Davies, S., Murfitt, I., Boutillier, J.

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Antioxidant capacity of bioactives extracted from canola meal by subcritical water, ethanolic and hot water extraction von Hassas-Roudsari, Majid, Chang, Peter R., Pegg, Ronald B., Tyler, Robert T.

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Palatability of bison semimembranosus and effects of marination von Dhanda, J.S, Pegg, R.B, Janz, J.A.M, Aalhus, J.L, Shand, P.J

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Tenderness and Chemical Composition of Elk (Cervus elaphus) Meat: Effects of Muscle Type, Marinade Composition, and Cooking Method von Dhanda, J.S., Pegg, R.B., Shand, P.J.

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The effects of marination and cooking regimes on the water-binding properties and tenderness of beef and bison top round roasts von PIETRASIK, Z, DHANDA, J. S, PEGG, R. B, SHAND, Phyllis J

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Preparation and Characterization of Hydrolyzed Proteins from Defibrinated Bovine Plasma von Wanasundara, P.K.J.P.D., Amarowicz, R., Pegg, R.B., Shand, P.J.

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Peptides with Angiotensin I-Converting Enzyme (ACE) Inhibitory Activity from Defibrinated, Hydrolyzed Bovine Plasma von Wanasundara, P. K. Janitha P. D, Ross, Andrew R. S, Amarowicz, Ryszard, Ambrose, Steve J, Pegg, Ronald B, Shand, Phyllis J

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Effect of L-glucose and D-tagatose on bacterial growth in media and a cooked cured ham product von BAUTISTA, D. A, PEGG, R. B, SHAND, P. J

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Antioxidative and radical scavenging effects of phenolics from Vicia sativum von Amarowicz, R., Troszyńska, A., Pegg, R.B.

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A novel titration methodology for elucidation of the structure of preformed cooked cured-meat pigment by visible spectroscopy von Pegg, R.B., Shahidi, F.

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Enhancement of nisin antibacterial activity by a bearberry ( Arctostaphylos uva-ursi) leaf extract von Dykes, Gary A, Amarowicz, Ryszard, Pegg, Ronald B

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Lipids of wheat, corn and potato starch von Blaszczak, W, Fornal, J, Amarowicz, R, Pegg, R.B

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Improved method of wheat starch isolation for friabilin analysis von BUDNY, J. A, FORNAL, J, AMAROWICZ, R, PEGG, R. B

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Characteristics of chicken-seal salami von Shahidi, F., Synowiecki, J., Venugopal, V., Pegg, R.B., Botta, J.R.

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Absence of volatile N-nitrosamines in cooked nitrite-free cured muscle foods von Shahidi, Fereidoon, Pegg, Ronald B., Sen, Nrisinha P.

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Encapsulation of the Pre-Formed Cooked Cured-Meat Pigment von SHAHIDI, F., PEGG, R.B.

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