249 related articles for article (PubMed ID: 15884875)
1. Measuring antioxidant effectiveness in food.
Decker EA; Warner K; Richards MP; Shahidi F
J Agric Food Chem; 2005 May; 53(10):4303-10. PubMed ID: 15884875
[TBL] [Abstract][Full Text] [Related]
2. Antioxidant activity of oregano, parsley, and olive mill wastewaters in bulk oils and oil-in-water emulsions enriched in fish oil.
Jimenez-Alvarez D; Giuffrida F; Golay PA; Cotting C; Lardeau A; Keely BJ
J Agric Food Chem; 2008 Aug; 56(16):7151-9. PubMed ID: 18636737
[TBL] [Abstract][Full Text] [Related]
3. Hydroxytyrosol prevents oxidative deterioration in foodstuffs rich in fish lipids.
Pazos M; Alonso A; Sánchez I; Medina I
J Agric Food Chem; 2008 May; 56(9):3334-40. PubMed ID: 18426217
[TBL] [Abstract][Full Text] [Related]
4. Effect of lipophilization of hydroxytyrosol on its antioxidant activity in fish oils and fish oil-in-water emulsions.
Medina I; Lois S; Alcántara D; Lucas R; Morales JC
J Agric Food Chem; 2009 Oct; 57(20):9773-9. PubMed ID: 19807127
[TBL] [Abstract][Full Text] [Related]
5. Contribution of galloylation and polymerization to the antioxidant activity of polyphenols in fish lipid systems.
Iglesias J; Pazos M; Lois S; Medina I
J Agric Food Chem; 2010 Jun; 58(12):7423-31. PubMed ID: 20550219
[TBL] [Abstract][Full Text] [Related]
6. Relationships between free radical scavenging and antioxidant activity in foods.
Alamed J; Chaiyasit W; McClements DJ; Decker EA
J Agric Food Chem; 2009 Apr; 57(7):2969-76. PubMed ID: 19265447
[TBL] [Abstract][Full Text] [Related]
7. How to standardize the multiplicity of methods to evaluate natural antioxidants.
Frankel EN; Finley JW
J Agric Food Chem; 2008 Jul; 56(13):4901-8. PubMed ID: 18553885
[TBL] [Abstract][Full Text] [Related]
8. Antioxidant activities of annatto and palm tocotrienol-rich fractions in fish oil and structured lipid-based infant formula emulsion.
Zou L; Akoh CC
Food Chem; 2015 Feb; 168():504-11. PubMed ID: 25172741
[TBL] [Abstract][Full Text] [Related]
9. Bovine serum albumin produces a synergistic increase in the antioxidant activity of virgin olive oil phenolic compounds in oil-in-water emulsions.
Bonoli-Carbognin M; Cerretani L; Bendini A; Almajano MP; Gordon MH
J Agric Food Chem; 2008 Aug; 56(16):7076-81. PubMed ID: 18642929
[TBL] [Abstract][Full Text] [Related]
10. Chemistry of deep-fat frying oils.
Choe E; Min DB
J Food Sci; 2007 Jun; 72(5):R77-86. PubMed ID: 17995742
[TBL] [Abstract][Full Text] [Related]
11. Antioxidant protection of bulk fish oils by dispersed sugars and polyhydric alcohols.
Faraji H; Lindsay RC
J Agric Food Chem; 2005 Feb; 53(3):736-44. PubMed ID: 15686428
[TBL] [Abstract][Full Text] [Related]
12. Potential cell culture models for antioxidant research.
Liu RH; Finley J
J Agric Food Chem; 2005 May; 53(10):4311-4. PubMed ID: 15884876
[TBL] [Abstract][Full Text] [Related]
13. Stabilizing oils from smoked pink salmon (Oncorhynchus gorbuscha).
Bower CK; Hietala KA; Oliveira AC; Wu TH
J Food Sci; 2009 Apr; 74(3):C248-57. PubMed ID: 19397710
[TBL] [Abstract][Full Text] [Related]
14. Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements.
Prior RL; Wu X; Schaich K
J Agric Food Chem; 2005 May; 53(10):4290-302. PubMed ID: 15884874
[TBL] [Abstract][Full Text] [Related]
15. Oxidative stability of fish and algae oils containing long-chain polyunsaturated fatty acids in bulk and in oil-in-water emulsions.
Frankel EN; Satué-Gracia T; Meyer AS; German JB
J Agric Food Chem; 2002 Mar; 50(7):2094-9. PubMed ID: 11902962
[TBL] [Abstract][Full Text] [Related]
16. Free radical generation assays: new methodology for accelerated oxidation studies at low temperature in complex food matrices.
Van Dyck SM; Verleyen T; Dooghe W; Teunckens A; Adams CA
J Agric Food Chem; 2005 Feb; 53(4):887-92. PubMed ID: 15712993
[TBL] [Abstract][Full Text] [Related]
17. Role of physical structures in bulk oils on lipid oxidation.
Chaiyasit W; Elias RJ; McClements DJ; Decker EA
Crit Rev Food Sci Nutr; 2007; 47(3):299-317. PubMed ID: 17453926
[TBL] [Abstract][Full Text] [Related]
18. Heterogeneous aspects of lipid oxidation in dried microencapsulated oils.
Velasco J; Marmesat S; Dobarganes C; Márquez-Ruiz G
J Agric Food Chem; 2006 Mar; 54(5):1722-9. PubMed ID: 16506825
[TBL] [Abstract][Full Text] [Related]
19. Oxidation of skeletal muscle myofibrillar proteins in oil-in-water emulsions: interaction with lipids and effect of selected phenolic compounds.
Estévez M; Kylli P; Puolanne E; Kivikari R; Heinonen M
J Agric Food Chem; 2008 Nov; 56(22):10933-40. PubMed ID: 18975964
[TBL] [Abstract][Full Text] [Related]
20. Safety and nutritional assessment of GM plants and derived food and feed: the role of animal feeding trials.
EFSA GMO Panel Working Group on Animal Feeding Trials
Food Chem Toxicol; 2008 Mar; 46 Suppl 1():S2-70. PubMed ID: 18328408
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]