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Journal of Agricultural and Food Chemistry
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April 10, 2018
Impact of Phospholipids and Tocopherols on the Oxidative Stability of Soybean Oil-in-Water Emulsions
Gautam K Samdani, D Julian McClements, Eric A Decker
The Journal of Physiology
|
September 1, 1981
Cellular mechanisms of ion transport associated with osmotic gradients in rat small intestine
R A Decker, M J Jackson, Y H Tai
La Radiologia Medica
|
February 6, 2024
Heart rate sensitivity of virtual non-contrast calcium scores derived from photon counting detector CT data: a phantom study
Franka Risch, Florian Schwarz, Thomas Kroencke, et al.
Archives of Pathology
|
April 1, 1971
The natural history of hyalinization of ACTH-MSH cells in man
N S Halmi, W F McCormick, D A Decker
Journal of Agricultural and Food Chemistry
|
September 28, 2006
Role of proteins in oil-in-water emulsions on the stability of lipid hydroperoxides
Sarah S Kellerby, D Julian McClements, Eric A Decker
Journal of Agricultural and Food Chemistry
|
February 2, 2006
Development of yellow pigmentation in squid (Loligo peali) as a result of lipid oxidation
Amonrat Thanonkaew, Soottawat Benjakul, Wonnop Visessanguan, et al.
Langmuir : the ACS Journal of Surfaces and Colloids
|
February 8, 2006
Comparison of droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulin at pH 3 and 7
H J Kim, E A Decker, D J McClements
Medical and Pediatric Oncology
|
January 1, 1978
Preliminary study of a combination of adriamycin, bleomycin, and diamminedichloroplatinum in advanced cancer
D A Decker, J H Edmonson, R T Eagan
Langmuir : the ACS Journal of Surfaces and Colloids
|
November 17, 2004
Influence of free protein on flocculation stability of beta-lactoglobulin stabilized oil-in-water emulsions at neutral pH and ambient temperature
H-J Kim, E A Decker, D J McClements
Journal of Agricultural and Food Chemistry
|
May 27, 2004
Influence of pH and iota-carrageenan concentration on physicochemical properties and stability of beta-lactoglobulin-stabilized oil-in-water emulsions
Yeun Suk Gu, Eric A Decker, D Julian McClements
Page
of 83
Search research articles
Search
Showing results (191-200 of 826) with videos related to
Sort By:
Page
of 83
Journal of Agricultural and Food Chemistry
|
April 10, 2018
Impact of Phospholipids and Tocopherols on the Oxidative Stability of Soybean Oil-in-Water Emulsions
Gautam K Samdani, D Julian McClements, Eric A Decker
The Journal of Physiology
|
September 1, 1981
Cellular mechanisms of ion transport associated with osmotic gradients in rat small intestine
R A Decker, M J Jackson, Y H Tai
La Radiologia Medica
|
February 6, 2024
Heart rate sensitivity of virtual non-contrast calcium scores derived from photon counting detector CT data: a phantom study
Franka Risch, Florian Schwarz, Thomas Kroencke, et al.
Archives of Pathology
|
April 1, 1971
The natural history of hyalinization of ACTH-MSH cells in man
N S Halmi, W F McCormick, D A Decker
Journal of Agricultural and Food Chemistry
|
September 28, 2006
Role of proteins in oil-in-water emulsions on the stability of lipid hydroperoxides
Sarah S Kellerby, D Julian McClements, Eric A Decker
Journal of Agricultural and Food Chemistry
|
February 2, 2006
Development of yellow pigmentation in squid (Loligo peali) as a result of lipid oxidation
Amonrat Thanonkaew, Soottawat Benjakul, Wonnop Visessanguan, et al.
Langmuir : the ACS Journal of Surfaces and Colloids
|
February 8, 2006
Comparison of droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulin at pH 3 and 7
H J Kim, E A Decker, D J McClements
Medical and Pediatric Oncology
|
January 1, 1978
Preliminary study of a combination of adriamycin, bleomycin, and diamminedichloroplatinum in advanced cancer
D A Decker, J H Edmonson, R T Eagan
Langmuir : the ACS Journal of Surfaces and Colloids
|
November 17, 2004
Influence of free protein on flocculation stability of beta-lactoglobulin stabilized oil-in-water emulsions at neutral pH and ambient temperature
H-J Kim, E A Decker, D J McClements
Journal of Agricultural and Food Chemistry
|
May 27, 2004
Influence of pH and iota-carrageenan concentration on physicochemical properties and stability of beta-lactoglobulin-stabilized oil-in-water emulsions
Yeun Suk Gu, Eric A Decker, D Julian McClements
Page
of 83