Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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1 |
Material Type: Artigo
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Influence of pH and pectin type on properties and stability of sodium-caseinate stabilized oil-in-water emulsionsSurh, Jeonghee ; Decker, Eric A. ; McClements, D. JulianFood hydrocolloids, 2006-07, Vol.20 (5), p.607-618 [Periódico revisado por pares]Oxford: Elsevier LtdTexto completo disponível |
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2 |
Material Type: Artigo
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Effect of natural pigments on the oxidative stability of sausages stored under refrigerationMercadante, A.Z. ; Capitani, C.D. ; Decker, E.A. ; Castro, I.A.Meat science, 2010-04, Vol.84 (4), p.718-726 [Periódico revisado por pares]Kidlington: Elsevier LtdTexto completo disponível |
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3 |
Material Type: Artigo
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Emulsion-Based Delivery Systems for Lipophilic Bioactive ComponentsMcClements, D.J ; Decker, E.A ; Weiss, JJournal of food science, 2007-10, Vol.72 (8), p.R109-R124 [Periódico revisado por pares]Malden, USA: Blackwell Publishing IncTexto completo disponível |
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4 |
Material Type: Artigo
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The effects of antioxidant combinations on color and lipid oxidation in n − 3 oil fortified ground beef pattiesLee, S. ; Decker, E.A. ; Faustman, C. ; Mancini, R.A.Meat science, 2005-08, Vol.70 (4), p.683-689 [Periódico revisado por pares]Oxford: Elsevier LtdTexto completo disponível |
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5 |
Material Type: Artigo
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Effect of antioxidants and cooking on stability of n-3 fatty acids in fortified meat productsLee, S ; Hernandez, P ; Djordjevic, D ; Faraji, H ; Hollender, R ; Faustman, C ; Decker, E.AJournal of food science, 2006-04, Vol.71 (3), p.C233-C238 [Periódico revisado por pares]Oxford, UK: Blackwell Publishing LtdTexto completo disponível |
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6 |
Material Type: Artigo
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Lipid Oxidation in Oil-in-Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food SystemsMCCLEMENTS, D.J. ; DECKER, E.A.Journal of food science, 2000-11, Vol.65 (8), p.1270-1282 [Periódico revisado por pares]Oxford, UK: Blackwell Publishing LtdTexto completo disponível |
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7 |
Material Type: Artigo
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Quantitation of Carnosine in Humans Plasma after Dietary Consumption of BeefPark, Young Joon ; Volpe, Stella L ; Decker, Eric AJournal of agricultural and food chemistry, 2005-06, Vol.53 (12), p.4736-4739 [Periódico revisado por pares]Washington, DC: American Chemical SocietyTexto completo disponível |
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8 |
Material Type: Artigo
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Improvement of Stability of Oil-in-Water Emulsions Containing Caseinate-Coated Droplets by Addition of Sodium AlginatePallandre, S ; Decker, E.A ; McClements, D.JJournal of food science, 2007-11, Vol.72 (9), p.E518-E524 [Periódico revisado por pares]Malden, USA: Blackwell Publishing IncTexto completo disponível |
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9 |
Material Type: Artigo
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Effect of antioxidants on stabilization of meat products fortified with n − 3 fatty acidsLee, S. ; Faustman, C. ; Djordjevic, D. ; Faraji, H. ; Decker, E.A.Meat science, 2006, Vol.72 (1), p.18-24 [Periódico revisado por pares]Oxford: Elsevier LtdTexto completo disponível |
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10 |
Material Type: Artigo
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Characterization of spray-dried tuna oil emulsified in two-layered interfacial membranes prepared using electrostatic layer-by-layer depositionKlinkesorn, Utai ; Sophanodora, Pairat ; Chinachoti, Pavinee ; Decker, Eric A. ; McClements, D. JulianFood research international, 2006-05, Vol.39 (4), p.449-457 [Periódico revisado por pares]Oxford: Elsevier LtdTexto completo disponível |