Michael Hole

Antioxidants from a heated histidine‐glucose model system. I: Investigation of the antioxidant role of histidine and isolation of antioxidants by high‐performance liquid chromatography

Philippe Bersuder, Michael Hole, G. Smith · Journal of the American Oil Chemists Society · 1998 · 474 citations

Food Chemistry, Agricultural Chemistry, Polyphenolics +15

Comparison of wild and cultured gilthead sea bream (<i>Sparus aurata</i>); composition, appearance and seasonal variations

Kriton Grigorakis, Maria Alexis, K.D.A. Taylor et al. · International Journal of Food Science & Technology · 2002 · 281 citations

The effect of frozen storage of mackerel (<i>Scomber scombrus</i>) on its quality when hot‐smoked

Michael Hole, Gillian Smith · Journal of the Science of Food and Agriculture · 1995 · 45 citations

Nutrition, Food Analysis, Food Biophysics +18

Rapid high-performance liquid chromatographic method of determining malondialdehyde for evaluation of rancidity in edible oils

John Tsaknis, Stavros I. Lalas, Vassiliki G. Tychopoulos et al. · The Analyst · 1998 · 42 citations

Food Chemistry, Edible Oils, Biochemistry +12

Antioxidants from a heated histidine‐glucose model system. Investigation of the copper(II) binding ability

Philippe Bersuder, Michael Hole, G. Smith · Journal of the American Oil Chemists Society · 2001 · 38 citations

Food Analysis, Chemistry, Redox Biology +17