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Eric A Decker

Showing results (131-140 of 161) with videos related to

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Journal of Agricultural and Food Chemistry|April 13, 2018
Impact of Interfacial Composition on Lipid and Protein Co-Oxidation in Oil-in-Water Emulsions Containing Mixed EmulisifersZhenbao Zhu, Cui Zhao, Jianhua Yi, et al.
Journal of Food Science|September 1, 2017
Utilizing Mushrooms to Reduce Overall Sodium in Taco Filling Using Physical and Sensory EvaluationKristin M Wong, Eric A Decker, Wesley R Autio, et al.
Antioxidants (Basel, Switzerland)|May 1, 2020
Food-Safe Process for High Recovery of Flavonoids from Cocoa Beans: Antioxidant and HPLC-DAD-ESI-MS/MS AnalysisSaid Toro-Uribe, Elena Ibañez, Eric A Decker, et al.
Journal of Agricultural and Food Chemistry|November 28, 2007
Ability of surface-active antioxidants to inhibit lipid oxidation in oil-in-water emulsionHiromi Yuji, Jochen Weiss, Pierre Villeneuve, et al.
Frontiers in Fungal Biology|February 12, 2026
Divergent volatile metabolomes and flavor attributes in rice fermented by <i>Aspergillus oryzae</i> and <i>Aspergillus flavus</i>Colin O McCarthy, Dasol Choi, Alissa A Nolden, et al.
Journal of Agricultural and Food Chemistry|November 17, 2009
Citral stability in oil-in-water emulsions with solid or liquid octadecaneLongyuan Mei, Seung Jun Choi, Jean Alamed, et al.
Journal of Agricultural and Food Chemistry|December 7, 2006
Antioxidant mechanisms of enzymatic hydrolysates of beta-lactoglobulin in food lipid dispersionsRyan J Elias, Juma D Bridgewater, Richard W Vachet, et al.
Antioxidants (Basel, Switzerland)|November 11, 2022
Role of Solid Fat Content in Oxidative Stability of Low-Moisture Cracker SystemsThanh Phuong Vu, Cansu Ekin Gumus-Bonacina, Maria G Corradini, et al.
Critical Reviews in Food Science and Nutrition|June 11, 2014
What makes good antioxidants in lipid-based systems? The next theories beyond the polar paradoxMickaël Laguerre, Christelle Bayrasy, Atikorn Panya, et al.
Journal of Agricultural and Food Chemistry|September 20, 2012
Interactions between α-tocopherol and rosmarinic acid and its alkyl esters in emulsions: synergistic, additive, or antagonistic effect?Atikorn Panya, Ketinun Kittipongpittaya, Mickaël Laguerre, et al.
Pageof 17

Showing results (131-140 of 161) with videos related to

Sort By:
Pageof 17
Journal of Agricultural and Food Chemistry|April 13, 2018
Impact of Interfacial Composition on Lipid and Protein Co-Oxidation in Oil-in-Water Emulsions Containing Mixed EmulisifersZhenbao Zhu, Cui Zhao, Jianhua Yi, et al.
Journal of Food Science|September 1, 2017
Utilizing Mushrooms to Reduce Overall Sodium in Taco Filling Using Physical and Sensory EvaluationKristin M Wong, Eric A Decker, Wesley R Autio, et al.
Antioxidants (Basel, Switzerland)|May 1, 2020
Food-Safe Process for High Recovery of Flavonoids from Cocoa Beans: Antioxidant and HPLC-DAD-ESI-MS/MS AnalysisSaid Toro-Uribe, Elena Ibañez, Eric A Decker, et al.
Journal of Agricultural and Food Chemistry|November 28, 2007
Ability of surface-active antioxidants to inhibit lipid oxidation in oil-in-water emulsionHiromi Yuji, Jochen Weiss, Pierre Villeneuve, et al.
Frontiers in Fungal Biology|February 12, 2026
Divergent volatile metabolomes and flavor attributes in rice fermented by <i>Aspergillus oryzae</i> and <i>Aspergillus flavus</i>Colin O McCarthy, Dasol Choi, Alissa A Nolden, et al.
Journal of Agricultural and Food Chemistry|November 17, 2009
Citral stability in oil-in-water emulsions with solid or liquid octadecaneLongyuan Mei, Seung Jun Choi, Jean Alamed, et al.
Journal of Agricultural and Food Chemistry|December 7, 2006
Antioxidant mechanisms of enzymatic hydrolysates of beta-lactoglobulin in food lipid dispersionsRyan J Elias, Juma D Bridgewater, Richard W Vachet, et al.
Antioxidants (Basel, Switzerland)|November 11, 2022
Role of Solid Fat Content in Oxidative Stability of Low-Moisture Cracker SystemsThanh Phuong Vu, Cansu Ekin Gumus-Bonacina, Maria G Corradini, et al.
Critical Reviews in Food Science and Nutrition|June 11, 2014
What makes good antioxidants in lipid-based systems? The next theories beyond the polar paradoxMickaël Laguerre, Christelle Bayrasy, Atikorn Panya, et al.
Journal of Agricultural and Food Chemistry|September 20, 2012
Interactions between α-tocopherol and rosmarinic acid and its alkyl esters in emulsions: synergistic, additive, or antagonistic effect?Atikorn Panya, Ketinun Kittipongpittaya, Mickaël Laguerre, et al.
Pageof 17