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Eric A Decker

Showing results (1-10 of 161) with videos related to

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Meat Science|June 29, 2010
Healthier meat products as functional foodsEric A Decker, Yeonhwa Park
Journal of Agricultural and Food Chemistry|May 6, 2011
Effects of metal chelator, sodium azide, and superoxide dismutase on the oxidative stability in riboflavin-photosensitized oil-in-water emulsion systemsJaeHwan Lee, Eric A Decker
Journal of the Science of Food and Agriculture|June 26, 2015
Phospholipids in foods: prooxidants or antioxidants?Leqi Cui, Eric A Decker
Critical Reviews in Food Science and Nutrition|January 5, 2023
Impact of processing on the oxidative stability of oil bodiesEric A Decker, Pierre Villeneuve
Journal of Agricultural and Food Chemistry|December 23, 2004
Antioxidant mechanisms of caseinophosphopeptides and casein hydrolysates and their application in ground beefMariana Díaz, Eric A Decker
Critical Reviews in Food Science and Nutrition|November 28, 2013
Lipid Oxidation in Low-moisture Food: A ReviewLeann Barden, Eric A Decker
Advances in Nutrition (Bethesda, Md.)|May 16, 2013
Innovations in food chemistry and processing to enhance the nutrient profile of the white potato in all formsEric A Decker, Mario G Ferruzzi
Meat Science|November 9, 2011
Degradation of γ- and α-tocopherol and formation of 5-nitro-γ-tocopherol induced by peroxynitrite in liposomes and skeletal muscleRobert G Brannan, Eric A Decker
Meat Science|November 9, 2011
Peroxynitrite induced discoloration of muscle foodsBrian J Connolly, Eric A Decker
Annual Review of Nutrition|June 7, 2022
The Importance of Food Processing and Eating Behavior in Promoting Healthy and Sustainable DietsCiarán G Forde, Eric A Decker
Pageof 17

Showing results (1-10 of 161) with videos related to

Sort By:
Pageof 17
Meat Science|June 29, 2010
Healthier meat products as functional foodsEric A Decker, Yeonhwa Park
Journal of Agricultural and Food Chemistry|May 6, 2011
Effects of metal chelator, sodium azide, and superoxide dismutase on the oxidative stability in riboflavin-photosensitized oil-in-water emulsion systemsJaeHwan Lee, Eric A Decker
Journal of the Science of Food and Agriculture|June 26, 2015
Phospholipids in foods: prooxidants or antioxidants?Leqi Cui, Eric A Decker
Critical Reviews in Food Science and Nutrition|January 5, 2023
Impact of processing on the oxidative stability of oil bodiesEric A Decker, Pierre Villeneuve
Journal of Agricultural and Food Chemistry|December 23, 2004
Antioxidant mechanisms of caseinophosphopeptides and casein hydrolysates and their application in ground beefMariana Díaz, Eric A Decker
Critical Reviews in Food Science and Nutrition|November 28, 2013
Lipid Oxidation in Low-moisture Food: A ReviewLeann Barden, Eric A Decker
Advances in Nutrition (Bethesda, Md.)|May 16, 2013
Innovations in food chemistry and processing to enhance the nutrient profile of the white potato in all formsEric A Decker, Mario G Ferruzzi
Meat Science|November 9, 2011
Degradation of γ- and α-tocopherol and formation of 5-nitro-γ-tocopherol induced by peroxynitrite in liposomes and skeletal muscleRobert G Brannan, Eric A Decker
Meat Science|November 9, 2011
Peroxynitrite induced discoloration of muscle foodsBrian J Connolly, Eric A Decker
Annual Review of Nutrition|June 7, 2022
The Importance of Food Processing and Eating Behavior in Promoting Healthy and Sustainable DietsCiarán G Forde, Eric A Decker
Pageof 17