255 related articles for article (PubMed ID: 23278500)
1. 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]
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. 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]
4. 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]
5. 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]
6. 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]
7. 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]
8. [Fatty acids content in selected edible oils].
Daniewski M; Jacórzyński B; Filipek A; Balas J; Pawlicka M; Mielniczuk E
Rocz Panstw Zakl Hig; 2003; 54(3):263-7. PubMed ID: 14755853
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. 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]
11. Balance of unsaturated fatty acids is important to a cholesterol-lowering diet: comparison of mid-oleic sunflower oil and olive oil on cardiovascular disease risk factors.
Binkoski AE; Kris-Etherton PM; Wilson TA; Mountain ML; Nicolosi RJ
J Am Diet Assoc; 2005 Jul; 105(7):1080-6. PubMed ID: 15983524
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. In vivo effects of polyunsaturated, monounsaturated, and saturated fatty acids on hepatic and peripheral insulin sensitivity.
Pereira S; Breen DM; Naassan AE; Wang PY; Uchino H; Fantus IG; Carpentier AC; Gutierrez-Juarez R; Brindley DN; Lam TK; Giacca A
Metabolism; 2015 Feb; 64(2):315-22. PubMed ID: 25467844
[TBL] [Abstract][Full Text] [Related]
14. [Three-Iindex-Value Method for Rapid Screening Unqualified Vegetable Oil].
He WX; Hong GS; Fang R; Cai XC; Huang S
Guang Pu Xue Yu Guang Pu Fen Xi; 2015 Apr; 35(4):1001-9. PubMed ID: 26197591
[TBL] [Abstract][Full Text] [Related]
15. Effects of replacing pork backfat with emulsified vegetable oil on fatty acid composition and quality of UK-style sausages.
Asuming-Bediako N; Jaspal MH; Hallett K; Bayntun J; Baker A; Sheard PR
Meat Sci; 2014 Jan; 96(1):187-94. PubMed ID: 23906753
[TBL] [Abstract][Full Text] [Related]
16. Olive oil stability under deep-frying conditions.
Casal S; Malheiro R; Sendas A; Oliveira BP; Pereira JA
Food Chem Toxicol; 2010 Oct; 48(10):2972-9. PubMed ID: 20678538
[TBL] [Abstract][Full Text] [Related]
17. Quality evaluation of noble mixed oil blended with palm and canola oil.
Choi H; Lee E; Lee KG
J Oleo Sci; 2014; 63(7):653-60. PubMed ID: 24976612
[TBL] [Abstract][Full Text] [Related]
18. Chemical acylation of water-soluble antioxidant of bamboo leaves (AOB-w) and functional evaluation of oil-soluble AOB (cAOB-o).
Liu L; Xia B; Jin C; Zhang Y; Zhang Y
J Food Sci; 2014 Oct; 79(10):C1886-94. PubMed ID: 25224102
[TBL] [Abstract][Full Text] [Related]
19. Unsaturated fatty acids promote bioaccessibility and basolateral secretion of carotenoids and α-tocopherol by Caco-2 cells.
Failla ML; Chitchumronchokchai C; Ferruzzi MG; Goltz SR; Campbell WW
Food Funct; 2014 Jun; 5(6):1101-12. PubMed ID: 24710065
[TBL] [Abstract][Full Text] [Related]
20. Natural antioxidants enhance the oxidation stability of blended oils enriched in unsaturated fatty acids.
Wang G; Liu L; Peng F; Ma Y; Deng Z; Li H
J Sci Food Agric; 2024 Mar; 104(5):2907-2916. PubMed ID: 38029376
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
