These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

133 related articles for article (PubMed ID: 28407949)

  • 1. Direct technique for monitoring lipid oxidation in water-in-oil emulsions based on micro-calorimetry.
    Dridi W; Toutain J; Sommier A; Essafi W; Leal-Calderon F; Cansell M
    Food Chem; 2017 Sep; 230():563-566. PubMed ID: 28407949
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Characterization of lipid oxidation in plant oils by micro-calorimetry.
    Dridi W; Toutain J; Sommier A; Essafi W; Gargouri M; Leal-Calderon F; Cansell M
    Food Chem; 2016 Apr; 197(Pt A):709-13. PubMed ID: 26617007
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Fast and direct analysis of oxidation levels of oil-in-water emulsions using ATR-FTIR.
    Daoud S; Bou-Maroun E; Dujourdy L; Waschatko G; Billecke N; Cayot P
    Food Chem; 2019 Sep; 293():307-314. PubMed ID: 31151616
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Influence of formulation on the oxidative stability of water-in-oil emulsions.
    Dridi W; Essafi W; Gargouri M; Leal-Calderon F; Cansell M
    Food Chem; 2016 Jul; 202():205-11. PubMed ID: 26920286
    [TBL] [Abstract][Full Text] [Related]  

  • 5. The effect of interfacial microstructure on the lipid oxidation stability of oil-in-water emulsions.
    Kargar M; Spyropoulos F; Norton IT
    J Colloid Interface Sci; 2011 May; 357(2):527-33. PubMed ID: 21388633
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Volatile composition of sunflower oil-in-water emulsions during initial lipid oxidation: influence of pH.
    van Ruth SM; Roozen JP; Posthumus MA; Jansen FJ
    J Agric Food Chem; 1999 Oct; 47(10):4365-9. PubMed ID: 10552817
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Lipid oxidation in water-in-olive oil emulsions initiated by a lipophilic radical source.
    Mosca M; Ceglie A; Ambrosone L
    J Phys Chem B; 2010 Mar; 114(10):3550-8. PubMed ID: 20175548
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Pro-oxidant/antioxidant behaviours of ascorbic acid, tocopherol, and plant extracts in n-3 highly unsaturated fatty acid rich oil-in-water emulsions.
    Jayasinghe C; Gotoh N; Wada S
    Food Chem; 2013 Dec; 141(3):3077-84. PubMed ID: 23871062
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of lateral heterogeneity in mixed surfactant-stabilized interfaces on the oxidation of unsaturated lipids in oil-in-water emulsions.
    Berton C; Genot C; Guibert D; Ropers MH
    J Colloid Interface Sci; 2012 Jul; 377(1):244-50. PubMed ID: 22525896
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Modifications of interfacial proteins in oil-in-water emulsions prior to and during lipid oxidation.
    Berton C; Ropers MH; Guibert D; Solé V; Genot C
    J Agric Food Chem; 2012 Sep; 60(35):8659-71. PubMed ID: 22891921
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Dispersion and oxidative stability of O/W emulsions and oxidation of microencapsulated oil.
    Miyagawa Y; Adachi S
    Biosci Biotechnol Biochem; 2017 Apr; 81(4):625-633. PubMed ID: 28165891
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Impact of Interfacial Composition on Lipid and Protein Co-Oxidation in Oil-in-Water Emulsions Containing Mixed Emulisifers.
    Zhu Z; Zhao C; Yi J; Liu N; Cao Y; Decker EA; McClements DJ
    J Agric Food Chem; 2018 May; 66(17):4458-4468. PubMed ID: 29648824
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Prooxidant mechanisms of free fatty acids in stripped soybean oil-in-water emulsions.
    Waraho T; Cardenia V; Rodriguez-Estrada MT; McClements DJ; Decker EA
    J Agric Food Chem; 2009 Aug; 57(15):7112-7. PubMed ID: 19572645
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Monitoring Interfacial Lipid Oxidation in Oil-in-Water Emulsions Using Spatially Resolved Optical Techniques.
    Banerjee C; Westberg M; Breitenbach T; Bregnhøj M; Ogilby PR
    Anal Chem; 2017 Jun; 89(11):6239-6247. PubMed ID: 28492305
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Impact of Lipid and Protein Co-oxidation on Digestibility of Dairy Proteins in Oil-in-Water (O/W) Emulsions.
    Obando M; Papastergiadis A; Li S; De Meulenaer B
    J Agric Food Chem; 2015 Nov; 63(44):9820-30. PubMed ID: 26466987
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Influence of aqueous phase emulsifiers on lipid oxidation in water-in-walnut oil emulsions.
    Yi J; Zhu Z; McClements DJ; Decker EA
    J Agric Food Chem; 2014 Mar; 62(9):2104-11. PubMed ID: 24446832
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of sodium caseinate concentration and storage conditions on the oxidative stability of oil-in-water emulsions.
    O' Dwyer SP; O' Beirne D; Eidhin DN; O' Kennedy BT
    Food Chem; 2013 Jun; 138(2-3):1145-52. PubMed ID: 23411225
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Impact of lipid physical state on the oxidation of methyl linolenate in oil-in-water emulsions.
    Okuda S; McClements DJ; Decker EA
    J Agric Food Chem; 2005 Nov; 53(24):9624-8. PubMed ID: 16302787
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Pickering emulsions with α-cyclodextrin inclusions: Structure and thermal stability.
    Diaz-Salmeron R; Chaab I; Carn F; Djabourov M; Bouchemal K
    J Colloid Interface Sci; 2016 Nov; 482():48-57. PubMed ID: 27491001
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 7.