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Suitability of saturated aldehydes as lipid oxidation markers in washed turkey meat
Suitability of saturated aldehydes as lipid oxidation markers in washed turkey meat
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Suitability of saturated aldehydes as lipid oxidation markers in washed turkey meat

Pignoli, G. ; Bou, R. ; Rodriguez-Estrada, M.T. ; Decker, E.A.

Meat science, 2009-11, Vol.83 (3), p.412-416 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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2
Oxidative stability of whey protein-stabilized oil-in-water emulsions at pH 3: potential omega-3 fatty acid delivery systems (part B)
Oxidative stability of whey protein-stabilized oil-in-water emulsions at pH 3: potential omega-3 fatty acid delivery systems (part B)
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Oxidative stability of whey protein-stabilized oil-in-water emulsions at pH 3: potential omega-3 fatty acid delivery systems (part B)

Djordjevic, D ; McClements, D.J ; Decker, E.A

Journal of food science, 2004-06, Vol.69 (5), p.C356-C362 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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3
Effect of antioxidants on stabilization of meat products fortified with n − 3 fatty acids
Effect of antioxidants on stabilization of meat products fortified with n − 3 fatty acids
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Effect of antioxidants on stabilization of meat products fortified with n − 3 fatty acids

Lee, 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 Ltd

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4
Chemical and Physical Stability of Protein and Gum Arabic-Stabilized Oil-in-Water Emulsions Containing Limonene
Chemical and Physical Stability of Protein and Gum Arabic-Stabilized Oil-in-Water Emulsions Containing Limonene
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Chemical and Physical Stability of Protein and Gum Arabic-Stabilized Oil-in-Water Emulsions Containing Limonene

Djordjevic, D ; Cercaci, L ; Alamed, J ; McClements, D.J ; Decker, E.A

Journal of food science, 2008-04, Vol.73 (3), p.C167-C172 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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5
Strategies for manipulating the prooxidative/antioxidative balance of foods to maximize oxidative stability
Strategies for manipulating the prooxidative/antioxidative balance of foods to maximize oxidative stability
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Strategies for manipulating the prooxidative/antioxidative balance of foods to maximize oxidative stability

Decker, E.A

Trends in Food Science & Technology, 1998-06, Vol.9 (6), p.241-248 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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6
Physical stability of whey protein-stabilized oil-in-water emulsions at pH 3: potential omega-3 fatty acid delivery systems (part A)
Physical stability of whey protein-stabilized oil-in-water emulsions at pH 3: potential omega-3 fatty acid delivery systems (part A)
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Physical stability of whey protein-stabilized oil-in-water emulsions at pH 3: potential omega-3 fatty acid delivery systems (part A)

Djordjevic, D ; Kim, H.J ; McClements, D.J ; Decker, E.A

Journal of food science, 2004-06, Vol.69 (5), p.C351-C355 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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7
Ability of Chelators to Alter the Physical Location and Prooxidant Activity of Iron in Oil-in-Water Emulsions
Ability of Chelators to Alter the Physical Location and Prooxidant Activity of Iron in Oil-in-Water Emulsions
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Ability of Chelators to Alter the Physical Location and Prooxidant Activity of Iron in Oil-in-Water Emulsions

Cho, Y.J ; Alamed, J ; McClements, D.J ; Decker, E.A

Journal of food science, 2003-08, Vol.68 (6), p.1952-1957 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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8
Role of Physical Structures in Bulk Oils on Lipid Oxidation
Role of Physical Structures in Bulk Oils on Lipid Oxidation
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Role of Physical Structures in Bulk Oils on Lipid Oxidation

Chaiyasit, W ; Elias, R.J ; McClements, D.J ; Decker, E.A

Critical reviews in food science and nutrition, 2007-01, Vol.47 (3), p.299-317 [Periódico revisado por pares]

Colchester: Taylor & Francis Group

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9
Influence of sodium chloride on antioxidant enzyme activity and lipid oxidation in frozen ground pork
Influence of sodium chloride on antioxidant enzyme activity and lipid oxidation in frozen ground pork
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Influence of sodium chloride on antioxidant enzyme activity and lipid oxidation in frozen ground pork

Lee, S.K. ; Mei, L. ; Decker, E.A.

Meat science, 1997-08, Vol.46 (4), p.349-355 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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10
The effect of metal ions on lipid oxidation, colour and physicochemical properties of cuttlefish ( Sepia pharaonis) subjected to multiple freeze–thaw cycles
The effect of metal ions on lipid oxidation, colour and physicochemical properties of cuttlefish ( Sepia pharaonis) subjected to multiple freeze–thaw cycles
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The effect of metal ions on lipid oxidation, colour and physicochemical properties of cuttlefish ( Sepia pharaonis) subjected to multiple freeze–thaw cycles

Thanonkaew, Amonrat ; Benjakul, Soottawat ; Visessanguan, Wonnop ; Decker, Eric A.

Food chemistry, 2006-04, Vol.95 (4), p.591-599 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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