Search research articles
Contact Us
Filters
Showing results (71-80 of 89) with videos related to
Page
of 9
Sort By:
Critical Reviews in Food Science and Nutrition
|
June 24, 2008
Recent advances in edible coatings for fresh and minimally processed fruits
Maria Vargas, Clara Pastor, Amparo Chiralt, et al.
Food Chemistry
|
December 18, 2015
Effects of salts on oxidative stability of lipids in Tween-20 stabilized oil-in-water emulsions
Leqi Cui, Hyung Taek Cho, D Julian McClements, et al.
Food Chemistry
|
February 28, 2016
Delivery of dietary triglycerides to Caenorhabditis elegans using lipid nanoparticles: Nanoemulsion-based delivery systems
Daniel Colmenares, Quancai Sun, Peiyi Shen, et al.
Journal of Agricultural and Food Chemistry
|
August 20, 2011
Antioxidant properties of chlorogenic acid and its alkyl esters in stripped corn oil in combination with phospholipids and/or water
Mickaël Laguerre, Bingcan Chen, Jérôme Lecomte, et al.
Journal of Agricultural and Food Chemistry
|
July 4, 2009
Prooxidant mechanisms of free fatty acids in stripped soybean oil-in-water emulsions
Thaddao Waraho, Vladimiro Cardenia, Maria T Rodriguez-Estrada, et al.
Journal of AOAC International
|
November 26, 2020
Headspace Characterization and Quantification of Aromatic Organosulfur Compounds in Garlic Extracts Using Surface-Enhanced Raman Scattering with a Mirror-in-a-Cap Substrate
Yanqi Qu, Minqi Wang, Shijun Huang, et al.
Journal of Agricultural and Food Chemistry
|
February 2, 2008
Factors affecting lycopene oxidation in oil-in-water emulsions
Caitlin S Boon, Zhimin Xu, Xiaohua Yue, et al.
Inorganica Chimica Acta
|
May 8, 2020
Emulsions Stabilized by Inorganic Nanoclays and Surfactants: Stability, Viscosity, and Implications for Applications
Bingqian Zheng, Bingjing Zheng, Amanda J Carr, et al.
Journal of Agricultural and Food Chemistry
|
February 14, 2012
An investigation of the versatile antioxidant mechanisms of action of rosmarinate alkyl esters in oil-in-water emulsions
Atikorn Panya, Mickaël Laguerre, Christelle Bayrasy, et al.
Annual Review of Food Science and Technology
|
January 27, 2017
Edible Nanoemulsions as Carriers of Active Ingredients: A Review
Laura Salvia-Trujillo, Robert Soliva-Fortuny, M Alejandra Rojas-Graü, et al.
Page
of 9
Search research articles
Search
Showing results (71-80 of 89) with videos related to
Sort By:
Page
of 9
Critical Reviews in Food Science and Nutrition
|
June 24, 2008
Recent advances in edible coatings for fresh and minimally processed fruits
Maria Vargas, Clara Pastor, Amparo Chiralt, et al.
Food Chemistry
|
December 18, 2015
Effects of salts on oxidative stability of lipids in Tween-20 stabilized oil-in-water emulsions
Leqi Cui, Hyung Taek Cho, D Julian McClements, et al.
Food Chemistry
|
February 28, 2016
Delivery of dietary triglycerides to Caenorhabditis elegans using lipid nanoparticles: Nanoemulsion-based delivery systems
Daniel Colmenares, Quancai Sun, Peiyi Shen, et al.
Journal of Agricultural and Food Chemistry
|
August 20, 2011
Antioxidant properties of chlorogenic acid and its alkyl esters in stripped corn oil in combination with phospholipids and/or water
Mickaël Laguerre, Bingcan Chen, Jérôme Lecomte, et al.
Journal of Agricultural and Food Chemistry
|
July 4, 2009
Prooxidant mechanisms of free fatty acids in stripped soybean oil-in-water emulsions
Thaddao Waraho, Vladimiro Cardenia, Maria T Rodriguez-Estrada, et al.
Journal of AOAC International
|
November 26, 2020
Headspace Characterization and Quantification of Aromatic Organosulfur Compounds in Garlic Extracts Using Surface-Enhanced Raman Scattering with a Mirror-in-a-Cap Substrate
Yanqi Qu, Minqi Wang, Shijun Huang, et al.
Journal of Agricultural and Food Chemistry
|
February 2, 2008
Factors affecting lycopene oxidation in oil-in-water emulsions
Caitlin S Boon, Zhimin Xu, Xiaohua Yue, et al.
Inorganica Chimica Acta
|
May 8, 2020
Emulsions Stabilized by Inorganic Nanoclays and Surfactants: Stability, Viscosity, and Implications for Applications
Bingqian Zheng, Bingjing Zheng, Amanda J Carr, et al.
Journal of Agricultural and Food Chemistry
|
February 14, 2012
An investigation of the versatile antioxidant mechanisms of action of rosmarinate alkyl esters in oil-in-water emulsions
Atikorn Panya, Mickaël Laguerre, Christelle Bayrasy, et al.
Annual Review of Food Science and Technology
|
January 27, 2017
Edible Nanoemulsions as Carriers of Active Ingredients: A Review
Laura Salvia-Trujillo, Robert Soliva-Fortuny, M Alejandra Rojas-Graü, et al.
Page
of 9