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Eric A Decker

Showing results (91-100 of 161) with videos related to

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Journal of Agricultural and Food Chemistry|January 6, 2021
Impact of Polyunsaturated Fatty Acid Dilution and Antioxidant Addition on Lipid Oxidation Kinetics in Oil/Water EmulsionsMitchell D Culler, Raffaella Inchingolo, D Julian McClements, et al.
Journal of Agricultural and Food Chemistry|October 16, 2003
Production and characterization of oil-in-water emulsions containing droplets stabilized by beta-lactoglobulin-pectin membranesLydie Moreau, Hyun-Jung Kim, Eric A Decker, et al.
Journal of Agricultural and Food Chemistry|February 5, 2004
Incorporation and stabilization of omega-3 fatty acids in surimi made from cod, Gadus morhuaYoungjoon Park, Stephen D Kelleher, D Julian McClements, et al.
Critical Reviews in Food Science and Nutrition|June 15, 2010
Factors influencing the chemical stability of carotenoids in foodsCaitlin S Boon, D Julian McClements, Jochen Weiss, et al.
Meat Science|April 9, 2010
Effect of heating oxyhemoglobin and methemoglobin on microsomes oxidationRicard Bou, Nicolas Hanquet, Rafael Codony, et al.
Critical Reviews in Food Science and Nutrition|April 25, 2007
Role of physical structures in bulk oils on lipid oxidationWilailuk Chaiyasit, Ryan J Elias, D Julian McClements, et al.
Analytical Biochemistry|March 25, 2008
Determination of hydroperoxides in foods and biological samples by the ferrous oxidation-xylenol orange method: a review of the factors that influence the method's performanceRicard Bou, Rafael Codony, Alba Tres, et al.
Journal of Agricultural and Food Chemistry|February 1, 2017
Correction to Synthesis of Iminodiacetate Functionalized Polypropylene Films and Their Efficacy as Antioxidant Active-Packaging MaterialsZhuangsheng Lin, Maxine J Roman, Eric A Decker, et al.
Journal of Agricultural and Food Chemistry|April 3, 2003
Use of caseinophosphopeptides as natural antioxidants in oil-in-water emulsionsMariana Díaz, Christopher M Dunn, D Julian McClements, et al.
Food Chemistry|January 19, 2016
Influence of iron solubility and charged surface-active compounds on lipid oxidation in fatty acid ethyl esters containing association colloidsRika Homma, David R Johnson, D Julian McClements, et al.
Pageof 17

Showing results (91-100 of 161) with videos related to

Sort By:
Pageof 17
Journal of Agricultural and Food Chemistry|January 6, 2021
Impact of Polyunsaturated Fatty Acid Dilution and Antioxidant Addition on Lipid Oxidation Kinetics in Oil/Water EmulsionsMitchell D Culler, Raffaella Inchingolo, D Julian McClements, et al.
Journal of Agricultural and Food Chemistry|October 16, 2003
Production and characterization of oil-in-water emulsions containing droplets stabilized by beta-lactoglobulin-pectin membranesLydie Moreau, Hyun-Jung Kim, Eric A Decker, et al.
Journal of Agricultural and Food Chemistry|February 5, 2004
Incorporation and stabilization of omega-3 fatty acids in surimi made from cod, Gadus morhuaYoungjoon Park, Stephen D Kelleher, D Julian McClements, et al.
Critical Reviews in Food Science and Nutrition|June 15, 2010
Factors influencing the chemical stability of carotenoids in foodsCaitlin S Boon, D Julian McClements, Jochen Weiss, et al.
Meat Science|April 9, 2010
Effect of heating oxyhemoglobin and methemoglobin on microsomes oxidationRicard Bou, Nicolas Hanquet, Rafael Codony, et al.
Critical Reviews in Food Science and Nutrition|April 25, 2007
Role of physical structures in bulk oils on lipid oxidationWilailuk Chaiyasit, Ryan J Elias, D Julian McClements, et al.
Analytical Biochemistry|March 25, 2008
Determination of hydroperoxides in foods and biological samples by the ferrous oxidation-xylenol orange method: a review of the factors that influence the method's performanceRicard Bou, Rafael Codony, Alba Tres, et al.
Journal of Agricultural and Food Chemistry|February 1, 2017
Correction to Synthesis of Iminodiacetate Functionalized Polypropylene Films and Their Efficacy as Antioxidant Active-Packaging MaterialsZhuangsheng Lin, Maxine J Roman, Eric A Decker, et al.
Journal of Agricultural and Food Chemistry|April 3, 2003
Use of caseinophosphopeptides as natural antioxidants in oil-in-water emulsionsMariana Díaz, Christopher M Dunn, D Julian McClements, et al.
Food Chemistry|January 19, 2016
Influence of iron solubility and charged surface-active compounds on lipid oxidation in fatty acid ethyl esters containing association colloidsRika Homma, David R Johnson, D Julian McClements, et al.
Pageof 17