BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

245 related articles for article (PubMed ID: 17453926)

  • 1. 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]  

  • 2. Lipid oxidation in emulsions and bulk oils: a review of the importance of micelles.
    Villeneuve P; Bourlieu-Lacanal C; Durand E; Lecomte J; McClements DJ; Decker EA
    Crit Rev Food Sci Nutr; 2023; 63(20):4687-4727. PubMed ID: 34839769
    [TBL] [Abstract][Full Text] [Related]  

  • 3. What makes good antioxidants in lipid-based systems? The next theories beyond the polar paradox.
    Laguerre M; Bayrasy C; Panya A; Weiss J; McClements DJ; Lecomte J; Decker EA; Villeneuve P
    Crit Rev Food Sci Nutr; 2015; 55(2):183-201. PubMed ID: 24915410
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Recent advances in understanding the interfacial activity of antioxidants in association colloids in bulk oil.
    Wang X; Chen Y; McClements DJ; Meng C; Zhang M; Chen H; Deng Q
    Adv Colloid Interface Sci; 2024 Mar; 325():103117. PubMed ID: 38394718
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Minor components in food oils: a critical review of their roles on lipid oxidation chemistry in bulk oils and emulsions.
    Chen B; McClements DJ; Decker EA
    Crit Rev Food Sci Nutr; 2011 Dec; 51(10):901-16. PubMed ID: 21955091
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Physical structures in soybean oil and their impact on lipid oxidation.
    Chen B; Han A; McClements DJ; Decker EA
    J Agric Food Chem; 2010 Nov; 58(22):11993-9. PubMed ID: 20964436
    [TBL] [Abstract][Full Text] [Related]  

  • 8. In vitro activity of vitamins, flavonoids, and natural phenolic antioxidants against the oxidative deterioration of oil-based systems.
    Kiokias S; Varzakas T; Oreopoulou V
    Crit Rev Food Sci Nutr; 2008 Jan; 48(1):78-93. PubMed ID: 18274966
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Impact of Association Colloids on Lipid Oxidation in Triacylglycerols and Fatty Acid Ethyl Esters.
    Homma R; Suzuki K; Cui L; McClements DJ; Decker EA
    J Agric Food Chem; 2015 Nov; 63(46):10161-9. PubMed ID: 26506263
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The relationship between the physicochemical properties of antioxidants and their ability to inhibit lipid oxidation in bulk oil and oil-in-water emulsions.
    Chaiyasit W; McClements DJ; Decker EA
    J Agric Food Chem; 2005 Jun; 53(12):4982-8. PubMed ID: 15941345
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Impact of iron, chelators, and free fatty acids on lipid oxidation in low-moisture crackers.
    Barden L; Vollmer D; Johnson D; Decker E
    J Agric Food Chem; 2015 Feb; 63(6):1812-8. PubMed ID: 25641252
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Lipid Oxidation in Low-moisture Food: A Review.
    Barden L; Decker EA
    Crit Rev Food Sci Nutr; 2016 Nov; 56(15):2467-2482. PubMed ID: 24279497
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Antioxidant effcacy of unripe banana (Musa acuminata Colla) peel extracts in sunflower oil during accelerated storage.
    Ling SS; Chang SK; Sia WC; Yim HS
    Acta Sci Pol Technol Aliment; 2015; 14(4):343-356. PubMed ID: 28068040
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Role of dietary antioxidants in protection against oxidative damage.
    Osawa T; Namiki M; Kawakishi S
    Basic Life Sci; 1990; 52():139-53. PubMed ID: 2183766
    [No Abstract]   [Full Text] [Related]  

  • 15. Characterization of lipids and antioxidant capacity of novel nutraceutical egg products developed with omega-3-rich oils.
    Kassis NM; Gigliotti JC; Beamer SK; Tou JC; Jaczynski J
    J Sci Food Agric; 2012 Jan; 92(1):66-73. PubMed ID: 21769882
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Autoxidation of unsaturated lipids in food emulsion.
    Sun YE; Wang WD; Chen HW; Li C
    Crit Rev Food Sci Nutr; 2011 May; 51(5):453-66. PubMed ID: 21491270
    [TBL] [Abstract][Full Text] [Related]  

  • 17. How the multiple antioxidant properties of ascorbic acid affect lipid oxidation in oil-in-water emulsions.
    Uluata S; McClements DJ; Decker EA
    J Agric Food Chem; 2015 Feb; 63(6):1819-24. PubMed ID: 25650525
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Antioxidant capacity of foods for scavenging reactive oxidants and inhibition of plasma lipid oxidation induced by multiple oxidants.
    Niki E
    Food Funct; 2016 May; 7(5):2156-68. PubMed ID: 27090496
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Advances in the control of lipid peroxidation in oil-in-water emulsions: kinetic approaches
    Bravo-Díaz C
    Crit Rev Food Sci Nutr; 2023; 63(23):6252-6284. PubMed ID: 35104177
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 13.