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Eric A Decker

Showing results (11-20 of 161) with videos related to

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Annual Review of Food Science and Technology|February 10, 2015
The role of oxygen in lipid oxidation reactions: a reviewDavid R Johnson, Eric A Decker
Advances in Nutrition (Bethesda, Md.)|May 17, 2015
Executive summaryEric A Decker, Maureen L Storey
Meat Science|November 9, 2011
Nitric oxide synthase activity in muscle foodsRobert G Brannan, Eric A Decker
Journal of Food Science and Technology|January 24, 2022
Characterization of encapsulated γ-oryzanol powder by spray drying using whey protein and maltodextrin as wall materialsKanitta Wangdee, Eric A Decker, Ekasit Onsaard
Critical Reviews in Food Science and Nutrition|March 1, 2021
Application of vibrational spectroscopic techniques for determination of thermal degradation of frying oils and fats: a reviewManinder Meenu, Eric A Decker, Baojun Xu
Journal of Agricultural and Food Chemistry|June 6, 2023
Synergistic Mechanisms of Interactions between Myricetin or Taxifolin with α-Tocopherol in Oil-in-Water EmulsionsIpek Bayram, Artiona Laze, Eric A Decker
Journal of Agricultural and Food Chemistry|July 28, 2018
The Need for a New Step in the Study of Lipid Oxidation in Heterophasic SystemsPierre Villeneuve, Erwann Durand, Eric A Decker
Food Chemistry|July 25, 2016
Riboflavin-induced oxidation in fish oil-in-water emulsions: Impact of particle size and optical transparencySibel Uluata, D Julian McClements, Eric A Decker
Journal of Agricultural and Food Chemistry|June 10, 2004
Stabilization of oil-in-water emulsions by cod protein extractsSigthor Petursson, Eric A Decker, D Julian McClements
Journal of Agricultural and Food Chemistry|May 27, 2004
Production and characterization of O/W emulsions containing droplets stabilized by lecithin-chitosan-pectin mutilayered membranesSatoshi Ogawa, Eric A Decker, D Julian McClements
Pageof 17

Showing results (11-20 of 161) with videos related to

Sort By:
Pageof 17
Annual Review of Food Science and Technology|February 10, 2015
The role of oxygen in lipid oxidation reactions: a reviewDavid R Johnson, Eric A Decker
Advances in Nutrition (Bethesda, Md.)|May 17, 2015
Executive summaryEric A Decker, Maureen L Storey
Meat Science|November 9, 2011
Nitric oxide synthase activity in muscle foodsRobert G Brannan, Eric A Decker
Journal of Food Science and Technology|January 24, 2022
Characterization of encapsulated γ-oryzanol powder by spray drying using whey protein and maltodextrin as wall materialsKanitta Wangdee, Eric A Decker, Ekasit Onsaard
Critical Reviews in Food Science and Nutrition|March 1, 2021
Application of vibrational spectroscopic techniques for determination of thermal degradation of frying oils and fats: a reviewManinder Meenu, Eric A Decker, Baojun Xu
Journal of Agricultural and Food Chemistry|June 6, 2023
Synergistic Mechanisms of Interactions between Myricetin or Taxifolin with α-Tocopherol in Oil-in-Water EmulsionsIpek Bayram, Artiona Laze, Eric A Decker
Journal of Agricultural and Food Chemistry|July 28, 2018
The Need for a New Step in the Study of Lipid Oxidation in Heterophasic SystemsPierre Villeneuve, Erwann Durand, Eric A Decker
Food Chemistry|July 25, 2016
Riboflavin-induced oxidation in fish oil-in-water emulsions: Impact of particle size and optical transparencySibel Uluata, D Julian McClements, Eric A Decker
Journal of Agricultural and Food Chemistry|June 10, 2004
Stabilization of oil-in-water emulsions by cod protein extractsSigthor Petursson, Eric A Decker, D Julian McClements
Journal of Agricultural and Food Chemistry|May 27, 2004
Production and characterization of O/W emulsions containing droplets stabilized by lecithin-chitosan-pectin mutilayered membranesSatoshi Ogawa, Eric A Decker, D Julian McClements
Pageof 17