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Current Research in Food Science|June 18, 2021
Production and antioxidant capacity of bioactive peptides from plant biomass to counteract lipid oxidationErwann Durand, Sophie Beaubier, Isidora Ilic, et al.Journal of Agricultural and Food Chemistry|October 6, 2015
Synthesis of Lipophilic Antioxidants by a Lipase-B-Catalyzed Addition of Peracids to the Double Bond of 4-Vinyl-2-methoxyphenolErika Zago, Erwann Durand, Nathalie Barouh, et al.Comprehensive Reviews in Food Science and Food Safety|December 10, 2021
Tocopherols as antioxidants in lipid-based systems: The combination of chemical and physicochemical interactions determines their efficiencyNathalie Barouh, Claire Bourlieu-Lacanal, Maria Cruz Figueroa-Espinoza, et al.Journal of Agricultural and Food Chemistry|August 14, 2020
Synthesis and Evaluation of Antioxidant Activities of Novel Hydroxyalkyl Esters and Bis-Aryl Esters Based on Sinapic and Caffeic AcidsOscar Laguna, Erwann Durand, Bruno Baréa, et al.Molecules (Basel, Switzerland)|February 27, 2020
Encapsulation of β-Carotene by Emulsion Electrospraying Using Deep Eutectic SolventsAhmet Ozan Basar, Cristina Prieto, Erwann Durand, et al.Foods (Basel, Switzerland)|September 9, 2022
Optimization of Selective Hydrolysis of Cruciferins for Production of Potent Mineral Chelating Peptides and Napins Purification to Valorize Total Rapeseed Meal ProteinsNastassia Kaugarenia, Sophie Beaubier, Erwann Durand, et al.Food Chemistry|April 8, 2022
Alkyl chain length modulates antioxidant activity of gallic acid esters in spray-dried emulsionsSten Ten Klooster, Pierre Villeneuve, Claire Bourlieu-Lacanal, et al.Critical Reviews in Food Science and Nutrition|November 29, 2021
Lipid oxidation in emulsions and bulk oils: a review of the importance of micellesPierre Villeneuve, Claire Bourlieu-Lacanal, Erwann Durand, et al.Journal of Agricultural and Food Chemistry|December 3, 2014
Antioxidant properties and efficacies of synthesized alkyl caffeates, ferulates, and coumaratesAnn-Dorit Moltke Sørensen, Erwann Durand, Mickaël Laguerre, et al.Food Chemistry|September 7, 2024
Physical properties and oxidative stability of mayonnaises fortified with natural deep eutectic solvent, either alone or enriched with pigmented rice branChatchai Siripattanakulkajorn, Piraporn Sombutsuwan, Pierre Villeneuve, et al.Pageof 5