J.E. Kinsella

Inhibition of oxidation of human low-density lipoprotein by phenolic substances in red wine

E. N. Frankel, J. Bruce German, J.E. Kinsella et al. · The Lancet · 1993 · 1.6K citations

Food Chemistry, Polyphenolics, Biochemistry +12

A Collaborative Study to Develop a Standardized Food Protein Solubility Procedure

C.V. Morr, Bruce German, J.E. Kinsella et al. · Journal of Food Science · 1985 · 497 citations

Nutrition, Engineering, Food Analysis +20

FUNCTIONAL PROPERTIES OF NOVEL PROTEINS: ALFALFA LEAF PROTEIN

Jianguo Wang, J.E. Kinsella · Journal of Food Science · 1976 · 476 citations

Nutrition, Alfalfa Leaf Protein, Engineering +16

Principles of Enzymology for the Food Sciences

J.E. Kinsella · Journal of Dairy Science · 1973 · 465 citations · Full text

Food Chemistry, Biosynthesis, Engineering +5

Possible mechanisms for the protective role of antioxidants in wine and plant foods.

J.E. Kinsella, E. N. Frankel, Bruce German et al. · Food technology · 1993 · 437 citations

Food Chemistry, Food Function, Food Bioactive Compound +8