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Journal of Agricultural and Food Chemistry
|
October 25, 2018
Design, Fabrication, Characterization, and In Vitro Digestion of Alkaloid-, Catechin-, and Cocoa Extract-Loaded Liposomes
Said Toro-Uribe, Elena Ibáñez, Eric A Decker, et al.
Journal of Agricultural and Food Chemistry
|
May 12, 2021
Ability of Sodium Dodecyl Sulfate (SDS) Micelles to Increase the Antioxidant Activity of α-Tocopherol
Raffaella Inchingolo, Ipek Bayram, Sibel Uluata, et al.
Food Chemistry
|
April 16, 2015
Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing them
Lorena Salcedo-Sandoval, Susana Cofrades, Claudia Ruiz-Capillas, et al.
Journal of Food Science
|
October 15, 2017
Establishing Standards on Colors from Natural Sources
James E Simon, Eric A Decker, Mario G Ferruzzi, et al.
Journal of Agricultural and Food Chemistry
|
April 26, 2016
Oxidative Conversion Mediates Antiproliferative Effects of tert-Butylhydroquinone: Structure and Activity Relationship Study
Katherine Z Sanidad, Elvira Sukamtoh, Weicang Wang, et al.
Journal of Agricultural and Food Chemistry
|
March 12, 2020
How To Stabilize ω-3 Polyunsaturated Fatty Acids (PUFAs) in an Animal Feeding Study?-Effects of the Temperature, Oxygen Level, and Antioxidant on Oxidative Stability of ω-3 PUFAs in a Mouse Diet
Jianan Zhang, Michael A Freund, Mitchell D Culler, et al.
American Journal of Preventive Medicine
|
August 23, 2011
The ONQI is not a black box
David L Katz, Keith T Ayoob, Eric A Decker, et al.
Food Chemistry
|
May 27, 2020
Development of food-grade Pickering oil-in-water emulsions: Tailoring functionality using mixtures of cellulose nanocrystals and lauric arginate
Thamonwan Angkuratipakorn, Cheryl Chung, Charmaine K W Koo, et al.
Journal of Agricultural and Food Chemistry
|
February 6, 2010
Relationship between hydrophobicity and antioxidant ability of "phenolipids" in emulsion: a parabolic effect of the chain length of rosmarinate esters
Mickaël Laguerre, Luis J López Giraldo, Jérôme Lecomte, et al.
Journal of Agricultural and Food Chemistry
|
January 16, 2009
Kinetic and stoichiometry of the reaction of chlorogenic acid and its alkyl esters against the DPPH radical
Luis J López-Giraldo, Mickaël Laguerre, Jérome Lecomte, et al.
Page
of 17
Search research articles
Search
Showing results (141-150 of 161) with videos related to
Sort By:
Page
of 17
Journal of Agricultural and Food Chemistry
|
October 25, 2018
Design, Fabrication, Characterization, and In Vitro Digestion of Alkaloid-, Catechin-, and Cocoa Extract-Loaded Liposomes
Said Toro-Uribe, Elena Ibáñez, Eric A Decker, et al.
Journal of Agricultural and Food Chemistry
|
May 12, 2021
Ability of Sodium Dodecyl Sulfate (SDS) Micelles to Increase the Antioxidant Activity of α-Tocopherol
Raffaella Inchingolo, Ipek Bayram, Sibel Uluata, et al.
Food Chemistry
|
April 16, 2015
Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing them
Lorena Salcedo-Sandoval, Susana Cofrades, Claudia Ruiz-Capillas, et al.
Journal of Food Science
|
October 15, 2017
Establishing Standards on Colors from Natural Sources
James E Simon, Eric A Decker, Mario G Ferruzzi, et al.
Journal of Agricultural and Food Chemistry
|
April 26, 2016
Oxidative Conversion Mediates Antiproliferative Effects of tert-Butylhydroquinone: Structure and Activity Relationship Study
Katherine Z Sanidad, Elvira Sukamtoh, Weicang Wang, et al.
Journal of Agricultural and Food Chemistry
|
March 12, 2020
How To Stabilize ω-3 Polyunsaturated Fatty Acids (PUFAs) in an Animal Feeding Study?-Effects of the Temperature, Oxygen Level, and Antioxidant on Oxidative Stability of ω-3 PUFAs in a Mouse Diet
Jianan Zhang, Michael A Freund, Mitchell D Culler, et al.
American Journal of Preventive Medicine
|
August 23, 2011
The ONQI is not a black box
David L Katz, Keith T Ayoob, Eric A Decker, et al.
Food Chemistry
|
May 27, 2020
Development of food-grade Pickering oil-in-water emulsions: Tailoring functionality using mixtures of cellulose nanocrystals and lauric arginate
Thamonwan Angkuratipakorn, Cheryl Chung, Charmaine K W Koo, et al.
Journal of Agricultural and Food Chemistry
|
February 6, 2010
Relationship between hydrophobicity and antioxidant ability of "phenolipids" in emulsion: a parabolic effect of the chain length of rosmarinate esters
Mickaël Laguerre, Luis J López Giraldo, Jérôme Lecomte, et al.
Journal of Agricultural and Food Chemistry
|
January 16, 2009
Kinetic and stoichiometry of the reaction of chlorogenic acid and its alkyl esters against the DPPH radical
Luis J López-Giraldo, Mickaël Laguerre, Jérome Lecomte, et al.
Page
of 17