BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

231 related articles for article (PubMed ID: 14582985)

  • 1. Copper-catalyzed oxidation of a structured lipid-based emulsion containing alpha-tocopherol and citric acid: influence of pH and NaCl.
    Osborn-Barnes HT; Akoh CC
    J Agric Food Chem; 2003 Nov; 51(23):6851-5. PubMed ID: 14582985
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effects of alpha-tocopherol, beta-carotene, and soy isoflavones on lipid oxidation of structured lipid-based emulsions.
    Osborn-Barnes HT; Akoh CC
    J Agric Food Chem; 2003 Nov; 51(23):6856-60. PubMed ID: 14582986
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Metal-catalyzed oxidation of a structured lipid model emulsion.
    Fomuso LB; Corredig M; Akoh CC
    J Agric Food Chem; 2002 Nov; 50(24):7114-9. PubMed ID: 12428969
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Antioxidant properties of Teaw (Cratoxylum formosum Dyer) extract in soybean oil and emulsions.
    Maisuthisakul P; Pongsawatmanit R; Gordon MH
    J Agric Food Chem; 2006 Apr; 54(7):2719-25. PubMed ID: 16569066
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Impact of Interfacial Composition on Lipid and Protein Co-Oxidation in Oil-in-Water Emulsions Containing Mixed Emulisifers.
    Zhu Z; Zhao C; Yi J; Liu N; Cao Y; Decker EA; McClements DJ
    J Agric Food Chem; 2018 May; 66(17):4458-4468. PubMed ID: 29648824
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Impact of whey protein emulsifiers on the oxidative stability of salmon oil-in-water emulsions.
    Hu M; McClements DJ; Decker EA
    J Agric Food Chem; 2003 Feb; 51(5):1435-9. PubMed ID: 12590494
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of emulsifier on oxidation properties of fish oil-based structured lipid emulsions.
    Fomuso LB; Corredig M; Akoh CC
    J Agric Food Chem; 2002 May; 50(10):2957-61. PubMed ID: 11982425
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Protein-stabilized nanoemulsions and emulsions: comparison of physicochemical stability, lipid oxidation, and lipase digestibility.
    Lee SJ; Choi SJ; Li Y; Decker EA; McClements DJ
    J Agric Food Chem; 2011 Jan; 59(1):415-27. PubMed ID: 21133433
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Assessing Interactions between Lipophilic and Hydrophilic Antioxidants in Food Emulsions.
    Durand E; Zhao Y; Coupland JN; Elias RJ
    J Agric Food Chem; 2015 Dec; 63(49):10655-61. PubMed ID: 26479322
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Polar paradox revisited: analogous pairs of hydrophilic and lipophilic antioxidants in linoleic acid emulsion containing Cu(II).
    Bakır T; Sönmezoğlu I; Imer F; Apak R
    J Sci Food Agric; 2013 Aug; 93(10):2478-85. PubMed ID: 23520052
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate.
    Hu M; McClements DJ; Decker EA
    J Agric Food Chem; 2003 Mar; 51(6):1696-700. PubMed ID: 12617607
    [TBL] [Abstract][Full Text] [Related]  

  • 12. New Insights into the Impact of Sodium Chloride on the Lipid Oxidation of Oil-in-Water Emulsions.
    Cui L; Shen P; Gao Z; Yi J; Chen B
    J Agric Food Chem; 2019 Apr; 67(15):4321-4327. PubMed ID: 30883113
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Oxidative stability of structured lipid-based infant formula emulsion: effect of antioxidants.
    Zou L; Akoh CC
    Food Chem; 2015 Jul; 178():1-9. PubMed ID: 25704676
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Anthocyanin antioxidant activity and partition behavior in whey protein emulsion.
    Viljanen K; Kylli P; Hubbermann EM; Schwarz K; Heinonen M
    J Agric Food Chem; 2005 Mar; 53(6):2022-7. PubMed ID: 15769130
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Properties and stability of oil-in-water emulsions stabilized by coconut skim milk proteins.
    Onsaard E; Vittayanont M; Srigam S; McClements DJ
    J Agric Food Chem; 2005 Jul; 53(14):5747-53. PubMed ID: 15998143
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Interactions between iron, phenolic compounds, emulsifiers, and pH in omega-3-enriched oil-in-water emulsions.
    Sørensen AD; Haahr AM; Becker EM; Skibsted LH; Bergenståhl B; Nilsson L; Jacobsen C
    J Agric Food Chem; 2008 Mar; 56(5):1740-50. PubMed ID: 18271542
    [TBL] [Abstract][Full Text] [Related]  

  • 17. In vitro assessment of the bioaccessibility of tocopherol and fatty acids from sunflower seed oil bodies.
    White DA; Fisk ID; Makkhun S; Gray DA
    J Agric Food Chem; 2009 Jul; 57(13):5720-6. PubMed ID: 19492840
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effects of salts on oxidative stability of lipids in Tween-20 stabilized oil-in-water emulsions.
    Cui L; Cho HT; McClements DJ; Decker EA; Park Y
    Food Chem; 2016 Apr; 197 Pt B():1130-5. PubMed ID: 26675849
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of Caffeic Acid Phenethyl Ester and 4-Vinylcatechol on the Stabilities of Oil-in-Water Emulsions of Stripped Soybean Oil.
    Jia CH; Shin JA; Lee KT
    J Agric Food Chem; 2015 Dec; 63(47):10280-6. PubMed ID: 26492097
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: gliadin, caseinate, and whey protein.
    Qiu C; Zhao M; Decker EA; McClements DJ
    Food Chem; 2015 May; 175():249-57. PubMed ID: 25577077
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.