144 related articles for article (PubMed ID: 20964436)
21. Dioleylphosphatidylcholine increases the antioxidant properties of ascorbyl palmitate in bulk oils compared to other hydrophilic and lipophilic antioxidants.
Kim H; Woo Y; Choi H; Kim MJ; Lee J
Food Chem; 2021 Jul; 349():129082. PubMed ID: 33548885
[TBL] [Abstract][Full Text] [Related]
22. 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]
23. 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]
24. Preparation of microscopic and planar oil-water interfaces that are decorated with prescribed densities of insoluble amphiphiles.
Meli MV; Lin IH; Abbott NL
J Am Chem Soc; 2008 Apr; 130(13):4326-33. PubMed ID: 18335929
[TBL] [Abstract][Full Text] [Related]
25. High-temperature natural antioxidant improves soy oil for frying.
Warner K; Gehring MM
J Food Sci; 2009 Aug; 74(6):C500-5. PubMed ID: 19723188
[TBL] [Abstract][Full Text] [Related]
26. 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]
27. Impact of surface-active compounds on physicochemical and oxidative properties of edible oil.
Chaiyasit W; McClements DJ; Weiss J; Decker EA
J Agric Food Chem; 2008 Jan; 56(2):550-6. PubMed ID: 18163554
[TBL] [Abstract][Full Text] [Related]
28. Antioxidant properties of chlorogenic acid and its alkyl esters in stripped corn oil in combination with phospholipids and/or water.
Laguerre M; Chen B; Lecomte J; Villeneuve P; McClements DJ; Decker EA
J Agric Food Chem; 2011 Sep; 59(18):10361-6. PubMed ID: 21851125
[TBL] [Abstract][Full Text] [Related]
29. Targeting Antioxidants to Interfaces: Control of the Oxidative Stability of Lipid-Based Emulsions.
Mitrus O; Żuraw M; Losada-Barreiro S; Bravo-Díaz C; Paiva-Martins F
J Agric Food Chem; 2019 Mar; 67(11):3266-3274. PubMed ID: 30811186
[TBL] [Abstract][Full Text] [Related]
30. Ascorbyl palmitate, gamma-tocopherol, and EDTA affect lipid oxidation in fish oil enriched salad dressing differently.
Let MB; Jacobsen C; Meyer AS
J Agric Food Chem; 2007 Mar; 55(6):2369-75. PubMed ID: 17319681
[TBL] [Abstract][Full Text] [Related]
31. Phenolic compounds from Andean mashua (Tropaeolum tuberosum) tubers display protection against soybean oil oxidation.
Betalleluz-Pallardel I; Chirinos R; Rogez H; Pedreschi R; Campos D
Food Sci Technol Int; 2012 Jun; 18(3):271-80. PubMed ID: 22701060
[TBL] [Abstract][Full Text] [Related]
32. The role of plasmalogen in the oxidative stability of neutral lipids and phospholipids.
Wang G; Wang T
J Agric Food Chem; 2010 Feb; 58(4):2554-61. PubMed ID: 20099826
[TBL] [Abstract][Full Text] [Related]
33. 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]
34. Antioxidant activity of cysteine, tryptophan, and methionine residues in continuous phase beta-lactoglobulin in oil-in-water emulsions.
Elias RJ; McClements DJ; Decker EA
J Agric Food Chem; 2005 Dec; 53(26):10248-53. PubMed ID: 16366723
[TBL] [Abstract][Full Text] [Related]
35. Oxidative stability of soybean oil in oleosomes as affected by pH and iron.
Kapchie VN; Yao L; Hauck CC; Wang T; Murphy PA
Food Chem; 2013 Dec; 141(3):2286-93. PubMed ID: 23870959
[TBL] [Abstract][Full Text] [Related]
36. Pilot-scale production of conjugated linoleic acid-rich soy oil by photoirradiation.
Jain VP; Proctor A; Lall R
J Food Sci; 2008 May; 73(4):E183-92. PubMed ID: 18460128
[TBL] [Abstract][Full Text] [Related]
37. Interaction of the peptide antibiotic alamethicin with bilayer- and non-bilayer-forming lipids: influence of increasing alamethicin concentration on the lipids supramolecular structures.
Angelova A; Ionov R; Koch MH; Rapp G
Arch Biochem Biophys; 2000 Jun; 378(1):93-106. PubMed ID: 10871049
[TBL] [Abstract][Full Text] [Related]
38. Evidence of hypolipemiant and antioxidant properties of argan oil derived from the argan tree (Argania spinosa).
Drissi A; Girona J; Cherki M; Godàs G; Derouiche A; El Messal M; Saile R; Kettani A; Solà R; Masana L; Adlouni A
Clin Nutr; 2004 Oct; 23(5):1159-66. PubMed ID: 15380909
[TBL] [Abstract][Full Text] [Related]
39. Thermoinduced lipid oxidation of a culinary oil: a kinetic study of the oxidation products by magnetic resonance spectroscopies.
Silvagni A; Franco L; Bagno A; Rastrelli F
J Phys Chem A; 2010 Sep; 114(37):10059-65. PubMed ID: 20804161
[TBL] [Abstract][Full Text] [Related]
40. Cold fluorescent light as major inducer of lipid oxidation in soybean oil stored at household conditions for eight weeks.
Pignitter M; Stolze K; Gartner S; Dumhart B; Stoll C; Steiger G; Kraemer K; Somoza V
J Agric Food Chem; 2014 Mar; 62(10):2297-305. PubMed ID: 24548005
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
