Fereidoon Shahidi

Quality of fresh and processed foods

Marine nutraceuticals and functional foods

Tea and tea products

Maximising the value of marine by-products

Anti-angiogenic functional and medicinal foods

Anti-angiogenic functional and medicinal foods

Maximising the value of marine by-products

Nutraceutical and Specialty Lipids and their Co-Products (Nutraceutical Science and Technology)

Food lipids

Bailey's Industrial Oil and Fat Products, Edible Oil and Fat Products

Phenolic compounds in foods and natural health products

Bailey's Industrial Oil and Fat Products

Bailey's Industrial Oil and Fat Products, Industrial and Nonedible Products from Oils and Fats (Bailey's Industrial Oil and Fat Productis)

Nutraceutical beverages

Free radicals in foods

Omega-3 fatty acids

Chemicals via higher plant bioengineering

Quality attributes of muscle foods

Flavor chemistry of ethnic foods

Antinutrients and Phytochemicals in Foods

Natural Antioxidants

Seafoods

Canola and Rapeseed

Maximising the value of marine by-products

Flavor of Meat and Meat Products

Nutrigenomics and proteomics in health and disease

Tea and tea products

Tree nuts

Antioxidant measurement and applications

Nutraceutical proteins and peptides in health and disease

Flavor chemistry