Kirk L. Parkin

Antioxidant activity, phenolic compounds and anthocyanins content of eighteen strains of Mexican maize

Leticia X. López‐Martínez, Rosa María Oliart‐Ros, Gerardo Valerio‐Alfaro et al. · LWT · 2008 · 332 citations

Food Chemistry, Food Bioactive Compound, Mexican Maize +6

Amino Acids, Peptides, and Proteins

Srinivasan Damodaran, Kirk L. Parkin · 2017 · 231 citations

Amino Acids, Protein Assembly, Glycobiology +17

Effect of Low Temperature Storage on Sugar Concentrations and Chip Color of Certain Processing Potato Cultivars and Selections

Robert Coffin, Rickey Y. Yada, Kirk L. Parkin et al. · Journal of Food Science · 1987 · 136 citations

Low Temperature Storage, Botany, Lowest Sugar Content +16

Chilling-induced oxidative stress in cucumber fruits

Purwiyatno Hariyadi, Kirk L. Parkin · Postharvest Biology and Technology · 1991 · 119 citations

Food Chemistry, Plant Stress, Chilling-induced Oxidative Stress +5

In vitro antioxidant and anti-inflammatory activities of 1-dehydro-[6]-gingerdione, 6-shogaol, 6-dehydroshogaol and hexahydrocurcumin

Feng Li, Viriya Nitteranon, Xiaozhen Tang et al. · Food Chemistry · 2012 · 115 citations

Inflammation, Allergy, Medicine +5