BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

169 related articles for article (PubMed ID: 33076439)

  • 1. Radical Scavenging Activity of Olive Oil Phenolic Antioxidants in Oil or Water Phase during the Oxidation of O/W Emulsions: An Oxidomics Approach.
    Paradiso VM; Flamminii F; Pittia P; Caponio F; Mattia CD
    Antioxidants (Basel); 2020 Oct; 9(10):. PubMed ID: 33076439
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Mechanisms of lipid oxidation in water-in-oil emulsions and oxidomics-guided discovery of targeted protective approaches.
    Bao Y; Pignitter M
    Compr Rev Food Sci Food Saf; 2023 Jul; 22(4):2678-2705. PubMed ID: 37097053
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Antioxidant Behavior of Olive Phenolics in Oil-in-Water Emulsions.
    Paradiso VM; Di Mattia C; Giarnetti M; Chiarini M; Andrich L; Caponio F
    J Agric Food Chem; 2016 Jul; 64(29):5877-86. PubMed ID: 27380032
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. 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]  

  • 6. Bovine serum albumin produces a synergistic increase in the antioxidant activity of virgin olive oil phenolic compounds in oil-in-water emulsions.
    Bonoli-Carbognin M; Cerretani L; Bendini A; Almajano MP; Gordon MH
    J Agric Food Chem; 2008 Aug; 56(16):7076-81. PubMed ID: 18642929
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Characterization of the antioxidant activity of sugars and polyhydric alcohols in fish oil emulsions.
    Faraji H; Lindsay RC
    J Agric Food Chem; 2004 Nov; 52(23):7164-71. PubMed ID: 15537333
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Comparison of natural polyphenol antioxidants from extra virgin olive oil with synthetic antioxidants in tuna lipids during thermal oxidation.
    Medina I; Satué-Gracia MT; German JB; Frankel EN
    J Agric Food Chem; 1999 Dec; 47(12):4873-9. PubMed ID: 10606545
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. 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]  

  • 12. Comparison of antioxidant activities of selected phenolic compounds in O/W emulsions and bulk oil.
    Hyatt JR; Zhang S; Akoh CC
    Food Chem; 2021 Jul; 349():129037. PubMed ID: 33556726
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Water-in-oil-in-water double emulsions loaded with chlorogenic acid: release mechanisms and oxidative stability.
    Dima C; Dima S
    J Microencapsul; 2018 Sep; 35(6):584-599. PubMed ID: 30557070
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Antioxidant properties of Teaw (Cratoxylum formosum Dyer) extract in soybean oil and emulsions.
    Maisuthisakul P; Pongsawatmanit R; Gordon MH
    J Agric Food Chem; 2006 Apr; 54(7):2719-25. PubMed ID: 16569066
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Ability of surfactant micelles to alter the partitioning of phenolic antioxidants in oil-in-water emulsions.
    Richards MP; Chaiyasit W; McClements DJ; Decker EA
    J Agric Food Chem; 2002 Feb; 50(5):1254-9. PubMed ID: 11853513
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Ability of surface-active antioxidants to inhibit lipid oxidation in oil-in-water emulsion.
    Yuji H; Weiss J; Villeneuve P; López Giraldo LJ; Figueroa-Espinoza MC; Decker EA
    J Agric Food Chem; 2007 Dec; 55(26):11052-6. PubMed ID: 18038996
    [TBL] [Abstract][Full Text] [Related]  

  • 18. A unifying approach to lipid oxidation in emulsions: Modelling and experimental validation.
    Schroën K; Berton-Carabin CC
    Food Res Int; 2022 Oct; 160():111621. PubMed ID: 36076435
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Development and stability evaluation of water-in-edible oils emulsions formulated with the incorporation of hydrophilic Hibiscus sabdariffa extract.
    Pimentel-Moral S; Rodríguez-Pérez C; Segura-Carretero A; Martínez-Férez A
    Food Chem; 2018 Sep; 260():200-207. PubMed ID: 29699663
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Peanut skin phenolics obtained by green solvent extraction: characterization and antioxidant activity in pure chia oil and chia oil in water (O/W) emulsion.
    Bodoira R; Martínez M; Velez A; Cittadini MC; Ribotta P; Maestri D
    J Sci Food Agric; 2022 Apr; 102(6):2396-2403. PubMed ID: 34625975
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.