161 related articles for article (PubMed ID: 19241542)
1. Singlet oxygen quenching effects of phosphatidylcholine in emulsion containing sunflower oil.
Lee Y; Choe E
J Food Sci; 2008 Aug; 73(6):C506-11. PubMed ID: 19241542
[TBL] [Abstract][Full Text] [Related]
2. Interaction of phosphatidylcholine and α-tocopherol on the oxidation of sunflower oil and content changes of phosphatidylcholine and tocopherol in the emulsion under singlet oxygen.
Lee Y; Choe E
J Food Sci; 2011 Apr; 76(3):C498-503. PubMed ID: 21535820
[TBL] [Abstract][Full Text] [Related]
3. Effects of fatty acid composition and β-carotene on the chlorophyll photosensitized oxidation of W/O emulsion affected by phosphatidylcholine.
Lee Y; Choe E
J Food Sci; 2013 Jan; 78(1):C31-6. PubMed ID: 23278500
[TBL] [Abstract][Full Text] [Related]
4. Effects of phospholipids on the antioxidant activity of α-tocopherol in the singlet oxygen oxidation of canola oil.
Lee J; Choe E
N Biotechnol; 2011 Oct; 28(6):691-7. PubMed ID: 21621019
[TBL] [Abstract][Full Text] [Related]
5. Effects of phosphatidylcholine and phosphatidylethanolamine on the photooxidation of canola oil.
Lee J; Choe E
J Food Sci; 2009 Aug; 74(6):C481-6. PubMed ID: 19723186
[TBL] [Abstract][Full Text] [Related]
6. Antiphoto-oxidative activity of sesamol in methylene blue- and chlorophyll-sensitized photo-oxidation of oil.
Kim JY; Choi DS; Jung MY
J Agric Food Chem; 2003 May; 51(11):3460-5. PubMed ID: 12744684
[TBL] [Abstract][Full Text] [Related]
7. Antioxidant Properties of Astaxanthin in Oil-in-Water Emulsions with Differently-Charged Emulsifiers Under Chlorophyll Photosensitization.
Yi B; Kim MJ; Lee J
J Food Sci; 2018 Mar; 83(3):589-596. PubMed ID: 29412454
[TBL] [Abstract][Full Text] [Related]
8. Effect of soybean lecithin on iron-catalyzed or chlorophyll-photosensitized oxidation of canola oil emulsion.
Choe J; Oh B; Choe E
J Food Sci; 2014 Nov; 79(11):C2203-8. PubMed ID: 25312008
[TBL] [Abstract][Full Text] [Related]
9. Prooxidative and antioxidative properties of β-carotene in chlorophyll and riboflavin photosensitized oil-in-water emulsions.
Park J; Kim TS; Kim MJ; Lee J
Food Chem; 2013 Sep; 140(1-2):255-61. PubMed ID: 23578641
[TBL] [Abstract][Full Text] [Related]
10. Singlet oxygen-related photooxidative stability and antioxidant changes of diacylglycerol-rich oil derived from mixture of olive and perilla oil.
Kim N; Choe E
J Food Sci; 2012 Nov; 77(11):C1185-91. PubMed ID: 23057833
[TBL] [Abstract][Full Text] [Related]
11. Kinetic study of the quenching reaction of singlet oxygen by common synthetic antioxidants (tert-butylhydroxyanisol, tert-di-butylhydroxytoluene, and tert-butylhydroquinone) as compared with alpha-tocopherol.
Kim JI; Lee JH; Choi DS; Won BM; Jung MY; Park J
J Food Sci; 2009 Jun; 74(5):C362-9. PubMed ID: 19646028
[TBL] [Abstract][Full Text] [Related]
12. Luminescence spectroscopic observation of singlet oxygen formation in extra virgin olive oil as affected by irradiation light wavelengths, 1,4-diazabicyclo[2.2.2]octane, irradiation time, and oxygen bubbling.
Jung MY; Choi DS; Park KH; Lee B; Min DB
J Food Sci; 2011; 76(1):C59-63. PubMed ID: 21535654
[TBL] [Abstract][Full Text] [Related]
13. Effects of solubility characteristics of sensitiser and pH on the photooxidation of oil in tuna oil-added acidic O/W emulsions.
An S; Lee E; Choe E
Food Chem; 2011 Sep; 128(2):358-63. PubMed ID: 25212142
[TBL] [Abstract][Full Text] [Related]
14. Singlet oxygen autoxidation of vegetable oils: evidences for lack of synergy between β-carotene and tocopherols.
Smyk B
Food Chem; 2015 Sep; 182():209-16. PubMed ID: 25842329
[TBL] [Abstract][Full Text] [Related]
15. Effects on the flavor and oxidative stability of stripped soybean and sunflower oils with added pure tocopherols.
Warner K
J Agric Food Chem; 2005 Dec; 53(26):9906-10. PubMed ID: 16366673
[TBL] [Abstract][Full Text] [Related]
16. Effects and prooxidant mechanisms of oxidized alpha-tocopherol on the oxidative stability of soybean oil.
Kim HJ; Lee HO; Min DB
J Food Sci; 2007 May; 72(4):C223-30. PubMed ID: 17995765
[TBL] [Abstract][Full Text] [Related]
17. Determination of singlet oxygen-specific versus radical-mediated lipid peroxidation in photosensitized oxidation of lipid bilayers: effect of beta-carotene and alpha-tocopherol.
Stratton SP; Liebler DC
Biochemistry; 1997 Oct; 36(42):12911-20. PubMed ID: 9335550
[TBL] [Abstract][Full Text] [Related]
18. Stability of bisphenol A (BPA) in oil-in water emulsions under riboflavin photosensitization.
Jang EY; Park CU; Kim MJ; Lee J
J Food Sci; 2012 Aug; 77(8):C844-8. PubMed ID: 22747968
[TBL] [Abstract][Full Text] [Related]
19. Stability of virgin olive oil. 2. Photo-oxidation studies.
Psomiadou E; Tsimidou M
J Agric Food Chem; 2002 Feb; 50(4):722-7. PubMed ID: 11829635
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
