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Journal of Agricultural and Food Chemistry
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February 2, 2008
Factors affecting lycopene oxidation in oil-in-water emulsions
Caitlin S Boon, Zhimin Xu, Xiaohua Yue, et al.
Critical Reviews in Food Science and Nutrition
|
November 29, 2021
Lipid oxidation in emulsions and bulk oils: a review of the importance of micelles
Pierre Villeneuve, Claire Bourlieu-Lacanal, Erwann Durand, et al.
Food Chemistry
|
September 13, 2014
Impact of salt and lipid type on in vitro digestion of emulsified lipids
Sun Jin Hur, Seon Tea Joo, Beong Ou Lim, et al.
Journal of Agricultural and Food Chemistry
|
August 15, 2015
Apolar Radical Initiated Conjugated Autoxidizable Triene (ApoCAT) Assay: Effects of Oxidant Locations on Antioxidant Capacities and Interactions
Atikorn Panya, Waranya Temthawee, Natthaporn Phonsatta, et al.
Food & Function
|
July 23, 2016
Physical and oxidation stability of self-emulsifying krill oil-in-water emulsions
Qian Wu, Sibel Uluata, Leqi Cui, et al.
Foods (Basel, Switzerland)
|
June 26, 2025
Machine Learning Identifies a Parsimonious Differential Equation for Myricetin Degradation from Scarce Data
Andrew Fulkerson, Ipek Bayram, Eric A Decker, et al.
Food Chemistry
|
October 3, 2024
A machine learning-guided modeling approach to the kinetics of α-tocopherol and myricetin synergism in bulk oil oxidation
Carlos Parra-Escudero, Ipek Bayram, Eric A Decker, et al.
Current Developments in Nutrition
|
October 7, 2022
Making Healthy, Sustainable Diets Accessible and Achievable: A New Framework for Assessing the Nutrition, Environmental, and Equity Impacts of Packaged Foods
David I Gustafson, Eric A Decker, Adam Drewnowski, 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.
Journal of Agricultural and Food Chemistry
|
March 23, 2010
Effects of chitosan and rosmarinate esters on the physical and oxidative stability of liposomes
Atikorn Panya, Mickael Laguerre, Jerome Lecomte, et al.
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of 17
Search research articles
Search
Showing results (121-130 of 161) with videos related to
Sort By:
Page
of 17
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.
Critical Reviews in Food Science and Nutrition
|
November 29, 2021
Lipid oxidation in emulsions and bulk oils: a review of the importance of micelles
Pierre Villeneuve, Claire Bourlieu-Lacanal, Erwann Durand, et al.
Food Chemistry
|
September 13, 2014
Impact of salt and lipid type on in vitro digestion of emulsified lipids
Sun Jin Hur, Seon Tea Joo, Beong Ou Lim, et al.
Journal of Agricultural and Food Chemistry
|
August 15, 2015
Apolar Radical Initiated Conjugated Autoxidizable Triene (ApoCAT) Assay: Effects of Oxidant Locations on Antioxidant Capacities and Interactions
Atikorn Panya, Waranya Temthawee, Natthaporn Phonsatta, et al.
Food & Function
|
July 23, 2016
Physical and oxidation stability of self-emulsifying krill oil-in-water emulsions
Qian Wu, Sibel Uluata, Leqi Cui, et al.
Foods (Basel, Switzerland)
|
June 26, 2025
Machine Learning Identifies a Parsimonious Differential Equation for Myricetin Degradation from Scarce Data
Andrew Fulkerson, Ipek Bayram, Eric A Decker, et al.
Food Chemistry
|
October 3, 2024
A machine learning-guided modeling approach to the kinetics of α-tocopherol and myricetin synergism in bulk oil oxidation
Carlos Parra-Escudero, Ipek Bayram, Eric A Decker, et al.
Current Developments in Nutrition
|
October 7, 2022
Making Healthy, Sustainable Diets Accessible and Achievable: A New Framework for Assessing the Nutrition, Environmental, and Equity Impacts of Packaged Foods
David I Gustafson, Eric A Decker, Adam Drewnowski, 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.
Journal of Agricultural and Food Chemistry
|
March 23, 2010
Effects of chitosan and rosmarinate esters on the physical and oxidative stability of liposomes
Atikorn Panya, Mickael Laguerre, Jerome Lecomte, et al.
Page
of 17