Eric Andrew Decker, Ph.D.
Affiliations: | University of Massachusetts, Amherst, MA, United States |
Website:
http://www.umass.edu/foodsci/faculty/decker.htmlGoogle:
"Eric Decker"Mean distance: 10.97 | S | N | B | C | P |
Children
Sign in to add trainee| Robert G. Brannan | grad student | 2002 | U Mass Amherst |
| Mariana Diaz | grad student | 2005 | U Mass Amherst |
| Darinka Djordjevic | grad student | 2006 | U Mass Amherst |
| Ryan John Elias | grad student | 2006 | U Mass Amherst |
| Wilailuk Chaiyasit | grad student | 2007 | U Mass Amherst |
| Ann T. Ballesteros | grad student | 2009 | U Mass Amherst |
| Caitlin S. Boon | grad student | 2009 | U Mass Amherst |
| Bingcan Chen | grad student | 2011 | U Mass Amherst |
| Thaddao Waraho | grad student | 2011 | U Mass Amherst |
| Atikorn Panya | grad student | 2012 | U Mass Amherst |
| Uri Lesmes | post-doc |
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Publications
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| Bayram I, Parra-Escudero C, Decker EA, et al. (2024) Mathematical Modeling of Alpha-Tocopherol Early Degradation Kinetics to Predict the Shelf-Life of Bulk Oils. Journal of Agricultural and Food Chemistry. 72: 4939-4946 |
| Chung C, Baier S, McClements DJ, et al. (2024) Stabilization of myoglobin from different species (produced by cellular agriculture) using food-grade natural and synthetic antioxidants. Food Research International (Ottawa, Ont.). 178: 113965 |
| Bayram I, Laze A, Decker EA. (2023) Synergistic Mechanisms of Interactions between Myricetin or Taxifolin with α-Tocopherol in Oil-in-Water Emulsions. Journal of Agricultural and Food Chemistry. 71: 9490-9500 |
| Decker EA, Villeneuve P. (2023) Impact of processing on the oxidative stability of oil bodies. Critical Reviews in Food Science and Nutrition. 1-15 |
| Vu TP, Gumus-Bonacina CE, Corradini MG, et al. (2022) Role of Solid Fat Content in Oxidative Stability of Low-Moisture Cracker Systems. Antioxidants (Basel, Switzerland). 11 |
| Culler MD, Bayram I, Decker EA. (2022) Enzymatic Modification of Lecithin for Improved Antioxidant Activity in Combination with Tocopherol in Emulsions and Bulk Oil. Journal of Agricultural and Food Chemistry |
| Arora H, Culler MD, Decker EA. (2022) Production of a High-Phosphatidylserine Lecithin That Synergistically Inhibits Lipid Oxidation with α-Tocopherol in Oil-in-Water Emulsions. Foods (Basel, Switzerland). 11 |
| Tian L, Zhang S, Yi J, et al. (2022) The impact of konjac glucomannan on the physical and chemical stability of walnut oil-in-water emulsions coated by whey proteins. Journal of the Science of Food and Agriculture |
| Tian L, Zhang S, Yi J, et al. (2021) Formation of Antioxidant Multilayered Coatings for the Prevention of Lipid and Protein Oxidation in Oil-in-Water Emulsions: Polysaccharides and Whey Proteins. Journal of Agricultural and Food Chemistry |
| Villeneuve P, Bourlieu-Lacanal C, Durand E, et al. (2021) Lipid oxidation in emulsions and bulk oils: a review of the importance of micelles. Critical Reviews in Food Science and Nutrition. 1-41 |