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1
Chemical and Physical Stability of Citral and Limonene in Sodium Dodecyl Sulfate−Chitosan and Gum Arabic-Stabilized Oil-in-Water Emulsions
Chemical and Physical Stability of Citral and Limonene in Sodium Dodecyl Sulfate−Chitosan and Gum Arabic-Stabilized Oil-in-Water Emulsions
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Chemical and Physical Stability of Citral and Limonene in Sodium Dodecyl Sulfate−Chitosan and Gum Arabic-Stabilized Oil-in-Water Emulsions

Djordjevic, Darinka ; Cercaci, Luisito ; Alamed, Jean ; McClements, D. Julian ; Decker, Eric A

Journal of agricultural and food chemistry, 2007-05, Vol.55 (9), p.3585-3591 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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2
Evidence of Iron Association with Emulsion Droplets and Its Impact on Lipid Oxidation
Evidence of Iron Association with Emulsion Droplets and Its Impact on Lipid Oxidation
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Evidence of Iron Association with Emulsion Droplets and Its Impact on Lipid Oxidation

Mei, Longyuan ; Decker, Eric A ; McClements, D. Julian

Journal of agricultural and food chemistry, 1998-12, Vol.46 (12), p.5072-5077 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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3
Lipid Oxidation in Emulsions As Affected by Charge Status of Antioxidants and Emulsion Droplets
Lipid Oxidation in Emulsions As Affected by Charge Status of Antioxidants and Emulsion Droplets
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Lipid Oxidation in Emulsions As Affected by Charge Status of Antioxidants and Emulsion Droplets

Mei, Longyuan ; McClements, D. Julian ; Decker, Eric A

Journal of agricultural and food chemistry, 1999-06, Vol.47 (6), p.2267-2273 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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4
Role of ferritin as a lipid oxidation catalyst in muscle food
Role of ferritin as a lipid oxidation catalyst in muscle food
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Role of ferritin as a lipid oxidation catalyst in muscle food

Decker, Eric A ; Welch, Barbara

Journal of agricultural and food chemistry, 1990-03, Vol.38 (3), p.674-677 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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5
Ability of Amino Acids, Dipeptides, Polyamines, and Sulfhydryls To Quench Hexanal, a Saturated Aldehydic Lipid Oxidation Product
Ability of Amino Acids, Dipeptides, Polyamines, and Sulfhydryls To Quench Hexanal, a Saturated Aldehydic Lipid Oxidation Product
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Ability of Amino Acids, Dipeptides, Polyamines, and Sulfhydryls To Quench Hexanal, a Saturated Aldehydic Lipid Oxidation Product

Zhou, Shengying ; Decker, Eric A

Journal of agricultural and food chemistry, 1999-05, Vol.47 (5), p.1932-1936 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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6
Ability of Iron To Promote Surfactant Peroxide Decomposition and Oxidize α-Tocopherol
Ability of Iron To Promote Surfactant Peroxide Decomposition and Oxidize α-Tocopherol
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Ability of Iron To Promote Surfactant Peroxide Decomposition and Oxidize α-Tocopherol

Mancuso, Jennifer R ; McClements, D. Julian ; Decker, Eric A

Journal of agricultural and food chemistry, 1999-10, Vol.47 (10), p.4146-4149 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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7
EPR Spin-Trapping Studies of the Hydroxyl Radical Scavenging Activity of Carnosine and Related Dipeptides
EPR Spin-Trapping Studies of the Hydroxyl Radical Scavenging Activity of Carnosine and Related Dipeptides
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EPR Spin-Trapping Studies of the Hydroxyl Radical Scavenging Activity of Carnosine and Related Dipeptides

Chan, Wendy K. M. ; Decker, Eric A. ; Lee, Jin B. ; Butterfield, David A.

Journal of agricultural and food chemistry, 1994-07, Vol.42 (7), p.1407-1410 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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8
Differences in the antioxidant mechanism of carnosine in the presence of copper and iron
Differences in the antioxidant mechanism of carnosine in the presence of copper and iron
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Differences in the antioxidant mechanism of carnosine in the presence of copper and iron

Decker, Eric A ; Crum, Andrea D ; Calvert, John T

Journal of agricultural and food chemistry, 1992-05, Vol.40 (5), p.756-759 [Periódico revisado por pares]

WASHINGTON: American Chemical Society

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