| The effects of cold saponification on the unsaponified fatty acid composition and sensory perception of commercial natural herbal soaps N Prieto Vidal, O Adeseun Adigun, TH Pham, A Mumtaz, C Manful, ... Molecules 23 (9), 2356, 2018 | 75 | 2018 |
| Targeting modified lipids during routine lipidomics analysis using HILIC and C30 reverse phase liquid chromatography coupled to mass spectrometry TH Pham, M Zaeem, TA Fillier, M Nadeem, NP Vidal, C Manful, ... Scientific reports 9 (1), 5048, 2019 | 72 | 2019 |
| The use of XLSTAT in conducting principal component analysis (PCA) when evaluating the relationships between sensory and quality attributes in grilled foods NP Vidal, CF Manful, TH Pham, P Stewart, D Keough, RH Thomas MethodsX 7, 100835, 2020 | 68 | 2020 |
| Quality of farmed and wild sea bass lipids studied by 1H NMR: Usefulness of this technique for differentiation on a qualitative and a quantitative basis NP Vidal, MJ Manzanos, E Goicoechea, MD Guillén Food Chemistry 135 (3), 1583-1591, 2012 | 67 | 2012 |
| Novel unfiltered beer-based marinades to improve the nutritional quality, safety, and sensory perception of grilled ruminant meats NP Vidal, C Manful, TH Pham, E Wheeler, P Stewart, D Keough, ... Food Chemistry 302, 125326, 2020 | 48 | 2020 |
| Extraction and isolation of pectin rich in homogalacturonan domains from two cultivars of hawthorn berry (Crataegus pinnatifida) L Roman, M Guo, A Terekhov, M Grossutti, NP Vidal, BL Reuhs, ... Food Hydrocolloids 113, 106476, 2021 | 44 | 2021 |
| Farmed and wild sea bass (Dicentrarchus labrax) volatile metabolites: a comparative study by SPME‐GC/MS NP Vidal, MJ Manzanos, E Goicoechea, MD Guillén Journal of the Science of Food and Agriculture 96 (4), 1181-1193, 2016 | 42 | 2016 |
| Hemp (Cannabis sativa L.) protein concentrates from wet and dry industrial fractionation: Molecular properties, nutritional composition, and anisotropic structuring F Nasrollahzadeh, L Roman, VJS Swaraj, KV Ragavan, NP Vidal, ... Food Hydrocolloids 131, 107755, 2022 | 36 | 2022 |
| Moose and caribou as novel sources of functional lipids: fatty acid esters of hydroxy fatty acids, diglycerides and monoacetyldiglycerides TH Pham, NP Vidal, CF Manful, TA Fillier, RP Pumphrey, KM Doody, ... Molecules 24 (2), 232, 2019 | 34 | 2019 |
| Fourier transform infrared spectroscopy as a tool to study farmed and wild sea bass lipid composition NP Vidal, E Goicoechea, MJ Manzanos, MD Guillén Journal of the Science of Food and Agriculture 94 (7), 1340-1348, 2014 | 31 | 2014 |
| Yoghurt fermentation alters the composition and antiplatelet properties of milk polar lipids R Lordan, NP Vidal, TH Pham, A Tsoupras, RH Thomas, I Zabetakis Food Chemistry, 127384, 2020 | 28 | 2020 |
| The use of natural media amendments to produce kale enhanced with functional lipids in controlled environment production system NP Vidal, HT Pham, C Manful, R Pumphrey, M Nadeem, M Cheema, ... Scientific reports 8 (1), 14771, 2018 | 25 | 2018 |
| Enhancing the nutritional value of cold-pressed oilseed cakes through extrusion cooking NP Vidal, L Roman, VJS Swaraj, KV Ragavan, S Simsek, J Rahimi, ... Innovative Food Science & Emerging Technologies 77, 102956, 2022 | 22 | 2022 |
| Unfiltered beer based marinades reduced exposure to carcinogens and suppressed conjugated fatty acid oxidation in grilled meats CF Manful, NP Vidal, TH Pham, M Nadeem, E Wheeler, MC Hamilton, ... Food Control 111, 107040, 2020 | 21 | 2020 |
| Metabolite release and protein hydrolysis during the in vitro digestion of cooked sea bass fillets. A study by 1H NMR NP Vidal, G Picone, E Goicoechea, L Laghi, MJ Manzanos, F Danesi, ... Food Research International 88, 293-301, 2016 | 19 | 2016 |
| 1H NMR study of the changes in brine‐ and dry‐salted sea bass lipids under thermo‐oxidative conditions: Both salting methods reduce oxidative stability NP Vidal, E Goicoechea, MJ Manzanos, MD Guillén European Journal of Lipid Science and Technology 117 (4), 440-449, 2015 | 18 | 2015 |
| Cellular lipids and protein alteration during biodegradation of expanded polystyrene by mealworm larvae under different feeding conditions ED Tsochatzis, IE Berggreen, NP Vidal, L Roman, H Gika, M Corredig Chemosphere 300, 134420, 2022 | 16 | 2022 |
| Development and assessment of GC/MS and HPAEC/PAD methodologies for the quantification of α-galacto-oligosaccharides (GOS) in dry beans (Phaseolus vulgaris) J Pico, NP Vidal, L Widjaja, L Falardeau, L Albino, MM Martinez Food Chemistry 349, 129151, 2021 | 16 | 2021 |
| Organocatalytic acetylation of pea starch: Effect of alkanoyl and tartaryl groups on starch acetate performance NP Vidal, W Bai, M Geng, MM Martinez Carbohydrate Polymers 294, 119780, 2022 | 15 | 2022 |
| Effects of pH and Temperature on Water under Pressurized Conditions in the Extraction of Nutraceuticals from Chaga (Inonotus obliquus) Mushroom IM Abu-Reidah, AL Critch, CF Manful, A Rajakaruna, NP Vidal, TH Pham, ... Antioxidants 10 (8), 1322, 2021 | 15 | 2021 |
Raymond ThomasProfessor , Memorial UniversityVerified email at alumni.uwo.ca
