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Food Research International (Ottawa, Ont.)
|
May 19, 2024
Acid-hydrolyzed phenolic extract of parsley (Petroselinum crispum L.) leaves inhibits lipid oxidation in soybean oil-in-water emulsions
Peyman Ebrahimi, Ipek Bayram, Anna Lante, et al.
Journal of Agricultural and Food Chemistry
|
March 7, 2009
Relationships between free radical scavenging and antioxidant activity in foods
Jean Alamed, Wilailuk Chaiyasit, D Julian McClements, et al.
Food Chemistry
|
September 2, 2020
Comparing DPPP fluorescence and UV based methods to assess oxidation degree of krill oil-in-water emulsions
Sibel Uluata, Gokhan Durmaz, D Julian McClements, et al.
Journal of Agricultural and Food Chemistry
|
January 1, 2008
Impact of surface-active compounds on physicochemical and oxidative properties of edible oil
Wilailuk Chaiyasit, D Julian McClements, Jochen Weiss, et al.
Journal of Food Science and Technology
|
September 24, 2015
Formation, antioxidant property and oxidative stability of cold pressed rice bran oil emulsion
Amonrat Thanonkaew, Surapote Wongyai, Eric A Decker, et al.
Journal of Agricultural and Food Chemistry
|
April 13, 2018
Relationship between the Physiochemical Properties of Cocoa Procyanidins and Their Ability to Inhibit Lipid Oxidation in Liposomes
Said Toro-Uribe, Luis J López-Giraldo, Eric A Decker
Journal of Agricultural and Food Chemistry
|
January 23, 2014
Influence of aqueous phase emulsifiers on lipid oxidation in water-in-walnut oil emulsions
Jianhua Yi, Zhenbao Zhu, D Julian McClements, et al.
Journal of Agricultural and Food Chemistry
|
May 12, 2005
Measuring antioxidant effectiveness in food
Eric A Decker, Kathleen Warner, Mark P Richards, et al.
Meat Science
|
April 27, 2010
Impact of citric acid on the tenderness, microstructure and oxidative stability of beef muscle
Shuming Ke, Yan Huang, Eric A Decker, et al.
Journal of Agricultural and Food Chemistry
|
March 13, 2012
New insights into the role of iron in the promotion of lipid oxidation in bulk oils containing reverse micelles
Bingcan Chen, Atikorn Panya, D Julian McClements, et al.
Page
of 17
Search research articles
Search
Showing results (71-80 of 161) with videos related to
Sort By:
Page
of 17
Food Research International (Ottawa, Ont.)
|
May 19, 2024
Acid-hydrolyzed phenolic extract of parsley (Petroselinum crispum L.) leaves inhibits lipid oxidation in soybean oil-in-water emulsions
Peyman Ebrahimi, Ipek Bayram, Anna Lante, et al.
Journal of Agricultural and Food Chemistry
|
March 7, 2009
Relationships between free radical scavenging and antioxidant activity in foods
Jean Alamed, Wilailuk Chaiyasit, D Julian McClements, et al.
Food Chemistry
|
September 2, 2020
Comparing DPPP fluorescence and UV based methods to assess oxidation degree of krill oil-in-water emulsions
Sibel Uluata, Gokhan Durmaz, D Julian McClements, et al.
Journal of Agricultural and Food Chemistry
|
January 1, 2008
Impact of surface-active compounds on physicochemical and oxidative properties of edible oil
Wilailuk Chaiyasit, D Julian McClements, Jochen Weiss, et al.
Journal of Food Science and Technology
|
September 24, 2015
Formation, antioxidant property and oxidative stability of cold pressed rice bran oil emulsion
Amonrat Thanonkaew, Surapote Wongyai, Eric A Decker, et al.
Journal of Agricultural and Food Chemistry
|
April 13, 2018
Relationship between the Physiochemical Properties of Cocoa Procyanidins and Their Ability to Inhibit Lipid Oxidation in Liposomes
Said Toro-Uribe, Luis J López-Giraldo, Eric A Decker
Journal of Agricultural and Food Chemistry
|
January 23, 2014
Influence of aqueous phase emulsifiers on lipid oxidation in water-in-walnut oil emulsions
Jianhua Yi, Zhenbao Zhu, D Julian McClements, et al.
Journal of Agricultural and Food Chemistry
|
May 12, 2005
Measuring antioxidant effectiveness in food
Eric A Decker, Kathleen Warner, Mark P Richards, et al.
Meat Science
|
April 27, 2010
Impact of citric acid on the tenderness, microstructure and oxidative stability of beef muscle
Shuming Ke, Yan Huang, Eric A Decker, et al.
Journal of Agricultural and Food Chemistry
|
March 13, 2012
New insights into the role of iron in the promotion of lipid oxidation in bulk oils containing reverse micelles
Bingcan Chen, Atikorn Panya, D Julian McClements, et al.
Page
of 17