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Eric A Decker

Showing results (41-50 of 161) with videos related to

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Journal of Agricultural and Food Chemistry|February 1, 2012
Development of an iron chelating polyethylene film for active packaging applicationsFang Tian, Eric A Decker, Julie M Goddard
The British Journal of Nutrition|October 1, 2014
Processing of oats and the impact of processing operations on nutrition and health benefitsEric A Decker, Devin J Rose, Derek Stewart
Comprehensive Reviews in Food Science and Food Safety|December 22, 2020
The Inhibition of Advanced Glycation End Products by Carnosine and Other Natural Dipeptides to Reduce Diabetic and Age-Related ComplicationsMichael A Freund, Bingcan Chen, Eric A Decker
Foods (Basel, Switzerland)|April 12, 2022
Production of a High-Phosphatidylserine Lecithin That Synergistically Inhibits Lipid Oxidation with α-Tocopherol in Oil-in-Water EmulsionsHarshika Arora, Mitch D Culler, Eric A Decker
Journal of Agricultural and Food Chemistry|March 14, 2015
Impact of phosphatidylethanolamine on the antioxidant activity of α-tocopherol and trolox in bulk oilLeqi Cui, D Julian McClements, Eric A Decker
Journal of Agricultural and Food Chemistry|August 6, 2016
Effects of Environmental pH on Antioxidant Interactions between Rosmarinic Acid and α-Tocopherol in Oil-in-Water (O/W) EmulsionsKetinun Kittipongpittaya, Atikorn Panya, Natthaporn Phonsatta, et al.
Journal of Agricultural and Food Chemistry|August 22, 2002
Potential of peroxynitrite to alter the color of myoglobin in muscle foodsBrian J Connolly, Robert G Brannan, Eric A Decker
Journal of Agricultural and Food Chemistry|January 23, 2003
Influence of sucrose on droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulinHyun-Jung Kim, Eric A Decker, David J McClements
Journal of Agricultural and Food Chemistry|September 19, 2002
Ability of surfactant micelles to alter the physical location and reactivity of iron in oil-in-water emulsionYoung-Je Cho, D Julian McClements, Eric A Decker
The Journal of Nutrition|January 27, 2012
Incorporation of (n-3) fatty acids in foods: challenges and opportunitiesEric A Decker, Casimir C Akoh, Richard S Wilkes
Pageof 17

Showing results (41-50 of 161) with videos related to

Sort By:
Pageof 17
Journal of Agricultural and Food Chemistry|February 1, 2012
Development of an iron chelating polyethylene film for active packaging applicationsFang Tian, Eric A Decker, Julie M Goddard
The British Journal of Nutrition|October 1, 2014
Processing of oats and the impact of processing operations on nutrition and health benefitsEric A Decker, Devin J Rose, Derek Stewart
Comprehensive Reviews in Food Science and Food Safety|December 22, 2020
The Inhibition of Advanced Glycation End Products by Carnosine and Other Natural Dipeptides to Reduce Diabetic and Age-Related ComplicationsMichael A Freund, Bingcan Chen, Eric A Decker
Foods (Basel, Switzerland)|April 12, 2022
Production of a High-Phosphatidylserine Lecithin That Synergistically Inhibits Lipid Oxidation with α-Tocopherol in Oil-in-Water EmulsionsHarshika Arora, Mitch D Culler, Eric A Decker
Journal of Agricultural and Food Chemistry|March 14, 2015
Impact of phosphatidylethanolamine on the antioxidant activity of α-tocopherol and trolox in bulk oilLeqi Cui, D Julian McClements, Eric A Decker
Journal of Agricultural and Food Chemistry|August 6, 2016
Effects of Environmental pH on Antioxidant Interactions between Rosmarinic Acid and α-Tocopherol in Oil-in-Water (O/W) EmulsionsKetinun Kittipongpittaya, Atikorn Panya, Natthaporn Phonsatta, et al.
Journal of Agricultural and Food Chemistry|August 22, 2002
Potential of peroxynitrite to alter the color of myoglobin in muscle foodsBrian J Connolly, Robert G Brannan, Eric A Decker
Journal of Agricultural and Food Chemistry|January 23, 2003
Influence of sucrose on droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulinHyun-Jung Kim, Eric A Decker, David J McClements
Journal of Agricultural and Food Chemistry|September 19, 2002
Ability of surfactant micelles to alter the physical location and reactivity of iron in oil-in-water emulsionYoung-Je Cho, D Julian McClements, Eric A Decker
The Journal of Nutrition|January 27, 2012
Incorporation of (n-3) fatty acids in foods: challenges and opportunitiesEric A Decker, Casimir C Akoh, Richard S Wilkes
Pageof 17