Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

E A Decker

Showing results (21-30 of 45) with videos related to

Pageof 5
Sort By:
Journal of Agricultural and Food Chemistry|October 16, 2001
Impact of tween 20 hydroperoxides and iron on the oxidation of methyl linoleate and salmon oil dispersionsC D Nuchi, D J McClements, E A Decker
European Journal of Applied Physiology|November 10, 2000
The effect of diet on vitamin E intake and oxidative stress in response to acute exercise in female athletesJ M Sacheck, E A Decker, P M Clarkson
Journal of Agricultural and Food Chemistry|December 10, 1999
Ability of iron to promote surfactant peroxide decomposition and oxidize alpha-tocopherolJ R Mancuso, D J McClements, E A Decker
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 7H J Kim, E A Decker, D J McClements
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 temperatureH-J Kim, E A Decker, D J McClements
Critical Reviews in Food Science and Nutrition|January 1, 1994
Nutrition, endothelial cell metabolism, and atherosclerosisB Hennig, M Toborek, A A Cader, et al.
Journal of Agricultural and Food Chemistry|April 18, 2001
Inhibition of low-density lipoprotein oxidation by carnosine histidineE A Decker, V Ivanov, B Z Zhu, et al.
Journal of Biochemical Toxicology|January 1, 1991
Linoleic acid-induced endothelial cell injury: role of membrane-bound enzyme activities and lipid oxidationS Ramasamy, G A Boissonneault, E A Decker, et al.
Meat Science|November 9, 2011
The effects of antioxidant combinations on color and lipid oxidation in n-3 oil fortified ground beef pattiesS Lee, E A Decker, C Faustman, et al.
Meat Science|November 9, 2011
Lipid oxidation induced by oxymyoglobin and metmyoglobin with involvement of H(2)O(2) and superoxide anionW K Chan, C Faustman, M Yin, et al.
Pageof 5

Showing results (21-30 of 45) with videos related to

Sort By:
Pageof 5
Journal of Agricultural and Food Chemistry|October 16, 2001
Impact of tween 20 hydroperoxides and iron on the oxidation of methyl linoleate and salmon oil dispersionsC D Nuchi, D J McClements, E A Decker
European Journal of Applied Physiology|November 10, 2000
The effect of diet on vitamin E intake and oxidative stress in response to acute exercise in female athletesJ M Sacheck, E A Decker, P M Clarkson
Journal of Agricultural and Food Chemistry|December 10, 1999
Ability of iron to promote surfactant peroxide decomposition and oxidize alpha-tocopherolJ R Mancuso, D J McClements, E A Decker
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 7H J Kim, E A Decker, D J McClements
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 temperatureH-J Kim, E A Decker, D J McClements
Critical Reviews in Food Science and Nutrition|January 1, 1994
Nutrition, endothelial cell metabolism, and atherosclerosisB Hennig, M Toborek, A A Cader, et al.
Journal of Agricultural and Food Chemistry|April 18, 2001
Inhibition of low-density lipoprotein oxidation by carnosine histidineE A Decker, V Ivanov, B Z Zhu, et al.
Journal of Biochemical Toxicology|January 1, 1991
Linoleic acid-induced endothelial cell injury: role of membrane-bound enzyme activities and lipid oxidationS Ramasamy, G A Boissonneault, E A Decker, et al.
Meat Science|November 9, 2011
The effects of antioxidant combinations on color and lipid oxidation in n-3 oil fortified ground beef pattiesS Lee, E A Decker, C Faustman, et al.
Meat Science|November 9, 2011
Lipid oxidation induced by oxymyoglobin and metmyoglobin with involvement of H(2)O(2) and superoxide anionW K Chan, C Faustman, M Yin, et al.
Pageof 5