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Eric A Decker

Showing results (111-120 of 161) with videos related to

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Journal of Agricultural and Food Chemistry|June 5, 2026
Understanding the Role of Individual Tocopherol Homologues on the Shelf Life of Refined Soybean OilMaria Victoria Acevedo-Estupinan, Pinar Gumus, Carolina Cantele, et al.
Journal of Agricultural and Food Chemistry|June 28, 2008
Physical and oxidative stability of fish oil-in-water emulsions stabilized with beta-lactoglobulin and pectinMarly S Katsuda, D J McClements, Lucia H S Miglioranza, et al.
Journal of Agricultural and Food Chemistry|May 20, 2015
Development of Iron-Chelating Poly(ethylene terephthalate) Packaging for Inhibiting Lipid Oxidation in Oil-in-Water EmulsionsDavid R Johnson, Fang Tian, Maxine J Roman, 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 waterMickaël Laguerre, Bingcan Chen, Jérôme Lecomte, 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 SubstrateYanqi Qu, Minqi Wang, Shijun Huang, et al.
Critical Reviews in Food Science and Nutrition|August 2, 2022
Model systems for studying lipid oxidation associated with muscle foods: Methods, challenges, and prospectsHaizhou Wu, Nantawat Tatiyaborworntham, Mahdi Hajimohammadi, et al.
Molecules (Basel, Switzerland)|June 25, 2020
Preparative Separation of Procyanidins from Cocoa Polyphenolic Extract: Comparative Study of Different Fractionation TechniquesSaid Toro-Uribe, Miguel Herrero, Eric A Decker, et al.
Journal of Agricultural and Food Chemistry|September 26, 2008
Effect of heating oxymyoglobin and metmyoglobin on the oxidation of muscle microsomesRicard Bou, Francesc Guardiola, Rafael Codony, et al.
Journal of Agricultural and Food Chemistry|October 10, 2014
Increased antioxidant efficacy of tocopherols by surfactant solubilization in oil-in-water emulsionsS Sezer Kiralan, Esra Doğu-Baykut, Ketinun Kittipongpittaya, et al.
Journal of Agricultural and Food Chemistry|July 4, 2009
Prooxidant mechanisms of free fatty acids in stripped soybean oil-in-water emulsionsThaddao Waraho, Vladimiro Cardenia, Maria T Rodriguez-Estrada, et al.
Pageof 17

Showing results (111-120 of 161) with videos related to

Sort By:
Pageof 17
Journal of Agricultural and Food Chemistry|June 5, 2026
Understanding the Role of Individual Tocopherol Homologues on the Shelf Life of Refined Soybean OilMaria Victoria Acevedo-Estupinan, Pinar Gumus, Carolina Cantele, et al.
Journal of Agricultural and Food Chemistry|June 28, 2008
Physical and oxidative stability of fish oil-in-water emulsions stabilized with beta-lactoglobulin and pectinMarly S Katsuda, D J McClements, Lucia H S Miglioranza, et al.
Journal of Agricultural and Food Chemistry|May 20, 2015
Development of Iron-Chelating Poly(ethylene terephthalate) Packaging for Inhibiting Lipid Oxidation in Oil-in-Water EmulsionsDavid R Johnson, Fang Tian, Maxine J Roman, 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 waterMickaël Laguerre, Bingcan Chen, Jérôme Lecomte, 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 SubstrateYanqi Qu, Minqi Wang, Shijun Huang, et al.
Critical Reviews in Food Science and Nutrition|August 2, 2022
Model systems for studying lipid oxidation associated with muscle foods: Methods, challenges, and prospectsHaizhou Wu, Nantawat Tatiyaborworntham, Mahdi Hajimohammadi, et al.
Molecules (Basel, Switzerland)|June 25, 2020
Preparative Separation of Procyanidins from Cocoa Polyphenolic Extract: Comparative Study of Different Fractionation TechniquesSaid Toro-Uribe, Miguel Herrero, Eric A Decker, et al.
Journal of Agricultural and Food Chemistry|September 26, 2008
Effect of heating oxymyoglobin and metmyoglobin on the oxidation of muscle microsomesRicard Bou, Francesc Guardiola, Rafael Codony, et al.
Journal of Agricultural and Food Chemistry|October 10, 2014
Increased antioxidant efficacy of tocopherols by surfactant solubilization in oil-in-water emulsionsS Sezer Kiralan, Esra Doğu-Baykut, Ketinun Kittipongpittaya, et al.
Journal of Agricultural and Food Chemistry|July 4, 2009
Prooxidant mechanisms of free fatty acids in stripped soybean oil-in-water emulsionsThaddao Waraho, Vladimiro Cardenia, Maria T Rodriguez-Estrada, et al.
Pageof 17