183 related articles for article (PubMed ID: 32796522)
1. Exploring the Use of
García-Pérez P; Losada-Barreiro S; Bravo-Díaz C; Gallego PP
Plants (Basel); 2020 Aug; 9(8):. PubMed ID: 32796522
[TBL] [Abstract][Full Text] [Related]
2. Phenolics in buckwheat hull extracts and their antioxidant activities on bulk oil and emulsions.
Lee H; Lim T; Kim J; Kim RH; Hwang KT
J Food Sci; 2022 Jul; 87(7):2831-2846. PubMed ID: 35661363
[TBL] [Abstract][Full Text] [Related]
3. Enhancement of the antioxidant efficiency of gallic acid derivatives in intact fish oil-in-water emulsions through optimization of their interfacial concentrations.
Freiría-Gándara J; Losada-Barreiro S; Paiva-Martins F; Bravo-Díaz C
Food Funct; 2018 Aug; 9(8):4429-4442. PubMed ID: 30070303
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Antioxidant Properties of Aqueous Extract of Roasted Hulled Barley in Bulk Oil or Oil-in-Water Emulsion Matrix.
Oh S; Kim MJ; Park KW; Lee JH
J Food Sci; 2015 Nov; 80(11):C2382-8. PubMed ID: 26408834
[TBL] [Abstract][Full Text] [Related]
6. The Combination of Untargeted Metabolomics and Machine Learning Predicts the Biosynthesis of Phenolic Compounds in
García-Pérez P; Zhang L; Miras-Moreno B; Lozano-Milo E; Landin M; Lucini L; Gallego PP
Plants (Basel); 2021 Nov; 10(11):. PubMed ID: 34834793
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Effects of copper on the antioxidant activity of olive polyphenols in bulk oil and oil-in-water emulsions.
Paiva-Martins F; Santos V; Mangericão H; Gordon MH
J Agric Food Chem; 2006 May; 54(10):3738-43. PubMed ID: 19127753
[TBL] [Abstract][Full Text] [Related]
9. From Ethnomedicine to Plant Biotechnology and Machine Learning: The Valorization of the Medicinal Plant
García-Pérez P; Lozano-Milo E; Landin M; Gallego PP
Pharmaceuticals (Basel); 2020 Dec; 13(12):. PubMed ID: 33291844
[TBL] [Abstract][Full Text] [Related]
10. Effects of natural phenolic compounds on the antioxidant activity of lactoferrin in liposomes and oil-in-water emulsions.
Medina I; Tombo I; Satué-Gracia MT; German JB; Frankel EN
J Agric Food Chem; 2002 Apr; 50(8):2392-9. PubMed ID: 11929302
[TBL] [Abstract][Full Text] [Related]
11. Effect of Leaves of Caesalpinia decapetala on Oxidative Stability of Oil-in-Water Emulsions.
Gallego MG; Skowyra M; Gordon MH; Azman NA; Almajano MP
Antioxidants (Basel); 2017 Mar; 6(1):. PubMed ID: 28273843
[No Abstract] [Full Text] [Related]
12. Recent progress in fish oil-based emulsions by various food-grade stabilizers: Fabrication strategy, interfacial stability mechanism and potential application.
Chen Y; Sun Y; Ding Y; Ding Y; Liu S; Zhou X; Wu H; Xiao J; Lu B
Crit Rev Food Sci Nutr; 2024; 64(6):1677-1700. PubMed ID: 36062818
[TBL] [Abstract][Full Text] [Related]
13. Interfacial kinetics in olive oil-in-water nanoemulsions: Relationships between rates of initiation of lipid peroxidation, induction times and effective interfacial antioxidant concentrations.
Costa M; Freiría-Gándara J; Losada-Barreiro S; Paiva-Martins F; Aliaga C; Bravo-Díaz C
J Colloid Interface Sci; 2021 Dec; 604():248-259. PubMed ID: 34271487
[TBL] [Abstract][Full Text] [Related]
14. Contribution of galloylation and polymerization to the antioxidant activity of polyphenols in fish lipid systems.
Iglesias J; Pazos M; Lois S; Medina I
J Agric Food Chem; 2010 Jun; 58(12):7423-31. PubMed ID: 20550219
[TBL] [Abstract][Full Text] [Related]
15. Antioxidant activity of oregano, parsley, and olive mill wastewaters in bulk oils and oil-in-water emulsions enriched in fish oil.
Jimenez-Alvarez D; Giuffrida F; Golay PA; Cotting C; Lardeau A; Keely BJ
J Agric Food Chem; 2008 Aug; 56(16):7151-9. PubMed ID: 18636737
[TBL] [Abstract][Full Text] [Related]
16. Antioxidant properties of aqueous and ethanolic extracts of tara (Caesalpinia spinosa) pods in vitro and in model food emulsions.
Skowyra M; Falguera V; Gallego G; Peiró S; Almajano MP
J Sci Food Agric; 2014 Mar; 94(5):911-8. PubMed ID: 23929224
[TBL] [Abstract][Full Text] [Related]
17. Modulating the interfacial concentration of gallates to improve the oxidative stability of fish oil-in-water emulsions.
Ferreira I; Costa M; Losada-Barreiro S; Paiva-Martins F; Bravo-Díaz C
Food Res Int; 2018 Oct; 112():192-198. PubMed ID: 30131128
[TBL] [Abstract][Full Text] [Related]
18. The effect of antioxidants on quantitative changes of lysine and methionine in linoleic acid emulsions at different pH conditions.
Hęś M; Gliszczyńska-Świgło A; Gramza-Michałowska A
Acta Sci Pol Technol Aliment; 2017; 16(1):53-67. PubMed ID: 28362473
[TBL] [Abstract][Full Text] [Related]
19. Oxidative stability and Sensoric acceptability of functional fish meat product supplemented with plant
Ali M; Imran M; Nadeem M; Khan MK; Sohaib M; Suleria HAR; Bashir R
Lipids Health Dis; 2019 Jan; 18(1):35. PubMed ID: 30704486
[TBL] [Abstract][Full Text] [Related]
20. Antioxidant activity of selected Spanish wines in corn oil emulsions.
Sánchez-Moreno C; Satué-Gracia MT; Frankel EN
J Agric Food Chem; 2000 Nov; 48(11):5581-7. PubMed ID: 11087522
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]