Caitlin S. Boon, Ph.D.
Affiliations: | 2009 | Food Science | University of Massachusetts, Amherst, Amherst, MA |
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Sign in to add mentor| Eric Andrew Decker | grad student | 2009 | U Mass Amherst | |
| (Factors influencing the stability of carotenoids in oil-in-water emulsions.) | ||||
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| Bou R, Boon C, Kweku A, et al. (2011) Effect of different antioxidants on lycopene degradation in oil-in-water emulsions European Journal of Lipid Science and Technology. 113: 724-729 |
| Boon CS, McClements DJ, Weiss J, et al. (2010) Factors influencing the chemical stability of carotenoids in foods. Critical Reviews in Food Science and Nutrition. 50: 515-32 |
| Boon CS, McClements DJ, Weiss J, et al. (2009) Role of iron and hydroperoxides in the degradation of lycopene in oil-in-water emulsions. Journal of Agricultural and Food Chemistry. 57: 2993-8 |
| Boon CS, Xu Z, Yue X, et al. (2008) Factors affecting lycopene oxidation in oil-in-water emulsions. Journal of Agricultural and Food Chemistry. 56: 1408-14 |