| Year |
Citation |
Score |
| 2022 |
Tenney K, Hayes JE, Bakke AJ, Elias RJ, Coupland JN. Partitioning of caffeine and quinine in oil-in-water emulsions and effects on bitterness. Journal of Food Science. PMID 36377620 DOI: 10.1111/1750-3841.16378 |
0.579 |
|
| 2021 |
Van Buiten CB, Elias RJ. Gliadin Sequestration as a Novel Therapy for Celiac Disease: A Prospective Application for Polyphenols. International Journal of Molecular Sciences. 22. PMID 33435615 DOI: 10.3390/ijms22020595 |
0.745 |
|
| 2021 |
Elder AS, Coupland JN, Elias RJ. Effect of alkyl chain length on the antioxidant activity of alkylresorcinol homologues in bulk oils and oil-in-water emulsions. Food Chemistry. 346: 128885. PMID 33429298 DOI: 10.1016/j.foodchem.2020.128885 |
0.641 |
|
| 2020 |
Urena JF, Ebersol L, Silakov A, Elias RJ, Lambert JD. Impact of Atomizer Age and Flavor on in vitro Toxicity of Aerosols from a Third-Generation Electronic Cigarette against Human Oral Cells. Chemical Research in Toxicology. PMID 32909746 DOI: 10.1021/Acs.Chemrestox.0C00028 |
0.401 |
|
| 2019 |
Dabas D, Elias RJ, Ziegler GR, Lambert JD. In Vitro Antioxidant and Cancer Inhibitory Activity of a Colored Avocado Seed Extract. International Journal of Food Science. 2019: 6509421. PMID 31179313 DOI: 10.1155/2019/6509421 |
0.402 |
|
| 2019 |
Van Buiten CB, Yennawar NH, Pacheco CN, Hatzakis E, Elias RJ. Physicochemical interactions with (-)-epigallocatechin-3-gallate drive structural modification of celiac-associated peptide α-gliadin (57-89) at physiological conditions. Food & Function. 10: 2997-3007. PMID 31086895 DOI: 10.1039/C9Fo00553F |
0.759 |
|
| 2019 |
Wang Q, Leong WF, Elias RJ, Tikekar RV. UV-C irradiated gallic acid exhibits enhanced antimicrobial activity via generation of reactive oxidative species and quinone. Food Chemistry. 287: 303-312. PMID 30857704 DOI: 10.1016/J.Foodchem.2019.02.041 |
0.411 |
|
| 2019 |
Elder AS, Coupland JN, Elias RJ. Antioxidant activity of a winterized, acetonic rye bran extract containing alkylresorcinols in oil-in-water emulsions. Food Chemistry. 272: 174-181. PMID 30309528 DOI: 10.1016/J.Foodchem.2018.08.011 |
0.693 |
|
| 2019 |
Durand E, Zhao Y, Ruesgas‐Ramón M, Figueroa‐Espinoza MC, Lamy S, Coupland JN, Elias RJ, Villeneuve P. Evaluation of Antioxidant Activity and Interaction with Radical Species Using the Vesicle Conjugated Autoxidizable Triene (VesiCAT) Assay European Journal of Lipid Science and Technology. 121: 1800419. DOI: 10.1002/Ejlt.201800419 |
0.669 |
|
| 2018 |
Van Buiten CB, Lambert JD, Elias RJ. Green Tea Polyphenols Mitigate Gliadin-Mediated Inflammation and Permeability in Vitro. Molecular Nutrition & Food Research. e1700879. PMID 29704403 DOI: 10.1002/Mnfr.201700879 |
0.76 |
|
| 2018 |
Stanley TH, Van Buiten CB, Baker SA, Elias RJ, Anantheswaran RC, Lambert JD. Impact of roasting on the flavan-3-ol composition, sensory-related chemistry, and in vitro pancreatic lipase inhibitory activity of cocoa beans. Food Chemistry. 255: 414-420. PMID 29571495 DOI: 10.1016/J.Foodchem.2018.02.036 |
0.752 |
|
| 2018 |
Bitzer ZT, Goel R, Reilly SM, Elias RJ, Silakov A, Foulds J, Muscat J, Richie JP. Effect of Flavoring Chemicals on Free Radical Formation in Electronic Cigarette Aerosols. Free Radical Biology & Medicine. PMID 29548792 DOI: 10.1016/J.Freeradbiomed.2018.03.020 |
0.32 |
|
| 2018 |
Kong L, Yucel U, Yoksan R, Elias RJ, Ziegler GR. Characterization of amylose inclusion complexes using electron paramagnetic resonance spectroscopy Food Hydrocolloids. 82: 82-88. DOI: 10.1016/J.Foodhyd.2018.03.050 |
0.623 |
|
| 2018 |
Qu Y, Harte FM, Elias RJ, Coupland JN. Effect of ethanol on the solubilization of hydrophobic molecules by sodium caseinate Food Hydrocolloids. 77: 454-459. DOI: 10.1016/J.Foodhyd.2017.10.022 |
0.588 |
|
| 2017 |
Bitzer ZT, Goel R, Reilly SM, Foulds J, Muscat J, Elias RJ, Richie JP. Solvent and Temperature Effects on Free Radical Formation in Electronic Cigarette Aerosols. Chemical Research in Toxicology. PMID 29161504 DOI: 10.1021/Acs.Chemrestox.7B00116 |
0.33 |
|
| 2017 |
Tenney K, Hayes J, Euston S, Elias R, Coupland J. Binding of Caffeine and Quinine by Whey Protein and the Effect on Bitterness. Journal of Food Science. PMID 28140463 DOI: 10.1111/1750-3841.13588 |
0.601 |
|
| 2017 |
Goel R, Bitzer Z, Reilly S, Trushin N, Reinhart L, Elias R, Richie JP. Tobacco Smoke Free Radicals and Related Biomarkers of Oxidative Stress Free Radical Biology and Medicine. 112: 130-131. DOI: 10.1016/J.Freeradbiomed.2017.10.197 |
0.33 |
|
| 2016 |
Sheridan MK, Elias RJ. Reaction of acetaldehyde with wine flavonoids in the presence of sulfur dioxide. Journal of Agricultural and Food Chemistry. PMID 27733040 DOI: 10.1021/Acs.Jafc.6B03565 |
0.311 |
|
| 2016 |
Wang Q, Durand E, Elias RJ, Tikekar RV. Generation of reactive oxidative species from thermal treatment of sugar solutions. Food Chemistry. 196: 301-8. PMID 26593495 DOI: 10.1016/J.Foodchem.2015.09.044 |
0.316 |
|
| 2015 |
Durand E, Zhao Y, Coupland J, Elias RJ. Assessing interactions between lipophilic and hydrophilic antioxidants in food emulsions. Journal of Agricultural and Food Chemistry. PMID 26479322 DOI: 10.1021/Acs.Jafc.5B04152 |
0.677 |
|
| 2015 |
Leong WF, Berton-Carabin CC, Elias RJ, Lecomte J, Villeneuve P, Zhao Y, Coupland JN. Effect of lipophilization on the distribution and reactivity of ingredients in emulsions. Journal of Colloid and Interface Science. 459: 36-43. PMID 26263493 DOI: 10.1016/J.Jcis.2015.07.070 |
0.731 |
|
| 2015 |
Goel R, Durand E, Trushin N, Prokopczyk B, Foulds J, Elias RJ, Richie JP. Highly Reactive Free Radicals in Electronic Cigarette Aerosols. Chemical Research in Toxicology. 28: 1675-7. PMID 26244921 DOI: 10.1021/Acs.Chemrestox.5B00220 |
0.328 |
|
| 2015 |
Oh J, Giallongo F, Frederick T, Pate J, Walusimbi S, Elias RJ, Wall EH, Bravo D, Hristov AN. Effects of dietary Capsicum oleoresin on productivity and immune responses in lactating dairy cows. Journal of Dairy Science. 98: 6327-39. PMID 26188565 DOI: 10.3168/Jds.2014-9294 |
0.322 |
|
| 2015 |
Sheridan MK, Elias RJ. Exogenous acetaldehyde as a tool for modulating wine color and astringency during fermentation. Food Chemistry. 177: 17-22. PMID 25660852 DOI: 10.1016/J.Foodchem.2014.12.077 |
0.345 |
|
| 2015 |
Zhao Y, Elias RJ, Coupland JN. Effect of food structure on the distribution and reactivity of small molecules Current Opinion in Food Science. 4: 19-24. DOI: 10.1016/J.Cofs.2015.04.002 |
0.612 |
|
| 2014 |
Zhou L, Elias RJ. Influence of cysteine and methionine availability on protein peroxide scavenging activity and phenolic stability in emulsions. Food Chemistry. 146: 521-30. PMID 24176377 DOI: 10.1016/J.Foodchem.2013.09.082 |
0.372 |
|
| 2014 |
Shegog R, Elias R, Ziegler G, Lambert J. Hass avocado (Persea americana) seed extract as a natural colorant Planta Medica. 80. DOI: 10.1055/S-0034-1382512 |
0.303 |
|
| 2014 |
Chaprenet J, Berton-Carabin CC, Elias RJ, Coupland JN. Effect of interfacial properties on the reactivity of a lipophilic ingredient in multilayered emulsions Food Hydrocolloids. DOI: 10.1016/J.Foodhyd.2013.12.009 |
0.74 |
|
| 2013 |
Kreitman GY, Cantu A, Waterhouse AL, Elias RJ. Effect of metal chelators on the oxidative stability of model wine. Journal of Agricultural and Food Chemistry. 61: 9480-7. PMID 24001152 DOI: 10.1021/Jf4024504 |
0.557 |
|
| 2013 |
Zhou L, Elias RJ. Antioxidant and pro-oxidant activity of (-)-epigallocatechin-3-gallate in food emulsions: Influence of pH and phenolic concentration. Food Chemistry. 138: 1503-9. PMID 23411273 DOI: 10.1016/J.Foodchem.2012.09.132 |
0.348 |
|
| 2013 |
Yucel U, Elias RJ, Coupland JN. Localization and reactivity of a hydrophobic solute in lecithin and caseinate stabilized solid lipid nanoparticles and nanoemulsions. Journal of Colloid and Interface Science. 394: 20-5. PMID 23352869 DOI: 10.1016/J.Jcis.2012.12.042 |
0.737 |
|
| 2013 |
Kreitman GY, Laurie VF, Elias RJ. Investigation of ethyl radical quenching by phenolics and thiols in model wine. Journal of Agricultural and Food Chemistry. 61: 685-92. PMID 23289487 DOI: 10.1021/Jf303880G |
0.377 |
|
| 2013 |
Berton-Carabin CC, Coupland JN, Elias RJ. Effect of the lipophilicity of model ingredients on their location and reactivity in emulsions and solid lipid nanoparticles Colloids and Surfaces a: Physicochemical and Engineering Aspects. 431: 9-17. DOI: 10.1016/J.Colsurfa.2013.04.016 |
0.752 |
|
| 2013 |
Wong RC, Elias RJ, Lambert JD, Relkin P, Coupland JN. Enzyme triggered release of aroma molecules from oil-in-water emulsions Colloids and Surfaces a: Physicochemical and Engineering Aspects. 422: 19-23. DOI: 10.1016/J.Colsurfa.2012.12.063 |
0.612 |
|
| 2013 |
Berton-Carabin CC, Elias RJ, Coupland JN. Reactivity of a model lipophilic ingredient in surfactant-stabilized emulsions: Effect of droplet surface charge and ingredient location Colloids and Surfaces a: Physicochemical and Engineering Aspects. 418: 68-75. DOI: 10.1016/J.Colsurfa.2012.11.010 |
0.754 |
|
| 2013 |
Yucel U, Elias RJ, Coupland JN. Effect of liquid oil on the distribution and reactivity of a hydrophobic solute in solid lipid nanoparticles Jaocs, Journal of the American Oil Chemists' Society. 90: 819-824. DOI: 10.1007/S11746-013-2228-X |
0.736 |
|
| 2012 |
Unnadkat NR, Elias RJ. Oxidative stability of (-)-epigallocatechin gallate in the presence of thiols. Journal of Agricultural and Food Chemistry. 60: 10815-21. PMID 23035942 DOI: 10.1021/Jf302939P |
0.397 |
|
| 2012 |
Kalaras MD, Beelman RB, Holick MF, Elias RJ. Generation of potentially bioactive ergosterol-derived products following pulsed ultraviolet light exposure of mushrooms (Agaricus bisporus). Food Chemistry. 135: 396-401. PMID 22868105 DOI: 10.1016/J.Foodchem.2012.04.132 |
0.745 |
|
| 2012 |
Bin Q, Peterson DG, Elias RJ. Influence of phenolic compounds on the mechanisms of pyrazinium radical generation in the Maillard reaction. Journal of Agricultural and Food Chemistry. 60: 5482-90. PMID 22571798 DOI: 10.1021/Jf3010838 |
0.34 |
|
| 2012 |
Yucel U, Elias RJ, Coupland JN. Solute distribution and stability in emulsion-based delivery systems: an EPR study. Journal of Colloid and Interface Science. 377: 105-13. PMID 22533996 DOI: 10.1016/J.Jcis.2012.03.071 |
0.754 |
|
| 2012 |
Zhou L, Elias RJ. Factors influencing the antioxidant and pro-oxidant activity of polyphenols in oil-in-water emulsions. Journal of Agricultural and Food Chemistry. 60: 2906-15. PMID 22356204 DOI: 10.1021/Jf204939H |
0.387 |
|
| 2012 |
Kalaras MD, Beelman RB, Elias RJ. Effects of postharvest pulsed UV light treatment of white button mushrooms (Agaricus bisporus) on vitamin D2 content and quality attributes. Journal of Agricultural and Food Chemistry. 60: 220-5. PMID 22132934 DOI: 10.1021/Jf203825E |
0.739 |
|
| 2012 |
Berton-Carabin CC, Coupland JN, Qian C, McClements DJ, Elias RJ. Reactivity of a lipophilic ingredient solubilized in anionic or cationic surfactant micelles Colloids and Surfaces a: Physicochemical and Engineering Aspects. 412: 135-142. DOI: 10.1016/J.Colsurfa.2012.07.029 |
0.74 |
|
| 2012 |
Yucel U, Elias RJ, Coupland JN. Emulsions, Nanoemulsions and Solid Lipid Nanoparticles as Delivery Systems in Foods Food and Industrial Bioproducts and Bioprocessing. 167-184. DOI: 10.1002/9781119946083.ch6 |
0.715 |
|
| 2011 |
Zhou L, Elias RJ. Investigating the hydrogen peroxide quenching capacity of proteins in polyphenol-rich foods. Journal of Agricultural and Food Chemistry. 59: 8915-22. PMID 21751811 DOI: 10.1021/Jf201491K |
0.399 |
|
| 2011 |
Tikekar RV, Anantheswaran RC, Elias RJ, LaBorde LF. Ultraviolet-induced oxidation of ascorbic acid in a model juice system: identification of degradation products. Journal of Agricultural and Food Chemistry. 59: 8244-8. PMID 21699245 DOI: 10.1021/Jf201000X |
0.344 |
|
| 2010 |
Lambert JD, Elias RJ. The antioxidant and pro-oxidant activities of green tea polyphenols: a role in cancer prevention. Archives of Biochemistry and Biophysics. 501: 65-72. PMID 20558130 DOI: 10.1016/J.Abb.2010.06.013 |
0.352 |
|
| 2010 |
Elias RJ, Waterhouse AL. Controlling the fenton reaction in wine. Journal of Agricultural and Food Chemistry. 58: 1699-707. PMID 20047324 DOI: 10.1021/Jf903127R |
0.573 |
|
| 2010 |
Waterhouse AL, Elias RJ. Chemical and physical deterioration of wine Chemical Deterioration and Physical Instability of Food and Beverages. 466-482. DOI: 10.1533/9781845699260.3.466 |
0.449 |
|
| 2010 |
Elias RJ, Decker EA. Protein antioxidants for the stabilization of lipid foods: Current and potential applications Oxidation in Foods and Beverages and Antioxidant Applications: Understanding Mechanisms of Oxidation and Antioxidant Activity. 249-271. DOI: 10.1533/9780857090447.2.249 |
0.465 |
|
| 2010 |
Decker EA, Chen B, Panya A, Elias RJ. Understanding antioxidant mechanisms in preventing oxidation in foods Oxidation in Foods and Beverages and Antioxidant Applications: Understanding Mechanisms of Oxidation and Antioxidant Activity. 225-248. DOI: 10.1533/9780857090447.2.225 |
0.733 |
|
| 2010 |
Decker EA, Elias RJ, McClements DJ. Preface Oxidation in Foods and Beverages and Antioxidant Applications: Understanding Mechanisms of Oxidation and Antioxidant Activity. xxiii-xxiv. DOI: 10.1016/B978-1-84569-648-1.50020-4 |
0.322 |
|
| 2010 |
Decker EA, Elias RJ, McClements DJ. Oxidation in foods and beverages and antioxidant applications: Understanding mechanisms of oxidation and antioxidant activity Oxidation in Foods and Beverages and Antioxidant Applications: Understanding Mechanisms of Oxidation and Antioxidant Activity. 1-408. |
0.477 |
|
| 2009 |
Elias RJ, Andersen ML, Skibsted LH, Waterhouse AL. Identification of free radical intermediates in oxidized wine using electron paramagnetic resonance spin trapping. Journal of Agricultural and Food Chemistry. 57: 4359-65. PMID 19358607 DOI: 10.1021/Jf8035484 |
0.573 |
|
| 2009 |
Elias RJ, Andersen ML, Skibsted LH, Waterhouse AL. Key factors affecting radical formation in wine studied by spin trapping and EPR spectroscopy American Journal of Enology and Viticulture. 60: 471-476. |
0.49 |
|
| 2008 |
Bou R, Guardiola F, Codony R, Faustman C, Elias RJ, Decker EA. Effect of heating oxymyoglobin and metmyoglobin on the oxidation of muscle microsomes. Journal of Agricultural and Food Chemistry. 56: 9612-20. PMID 18816061 DOI: 10.1021/Jf8009848 |
0.512 |
|
| 2008 |
Elias RJ, Laurie VF, Ebeler SE, Wong JW, Waterhouse AL. Analysis of selected carbonyl oxidation products in wine by liquid chromatography with diode array detection. Analytica Chimica Acta. 626: 104-10. PMID 18761127 DOI: 10.1016/J.Aca.2008.07.048 |
0.58 |
|
| 2008 |
Elias RJ, Kellerby SS, Decker EA. Antioxidant activity of proteins and peptides. Critical Reviews in Food Science and Nutrition. 48: 430-41. PMID 18464032 DOI: 10.1080/10408390701425615 |
0.561 |
|
| 2007 |
Chaiyasit W, Elias RJ, McClements DJ, Decker EA. Role of physical structures in bulk oils on lipid oxidation. Critical Reviews in Food Science and Nutrition. 47: 299-317. PMID 17453926 DOI: 10.1080/10408390600754248 |
0.784 |
|
| 2007 |
Elias RJ, McClements DJ, Decker EA. Impact of thermal processing on the antioxidant mechanisms of continuous phase β-lactoglobulin in oil-in-water emulsions Food Chemistry. 104: 1402-1409. DOI: 10.1016/J.Foodchem.2007.01.072 |
0.56 |
|
| 2006 |
Elias RJ, Bridgewater JD, Vachet RW, Waraho T, McClements DJ, Decker EA. Antioxidant mechanisms of enzymatic hydrolysates of beta-lactoglobulin in food lipid dispersions. Journal of Agricultural and Food Chemistry. 54: 9565-72. PMID 17147447 DOI: 10.1021/Jf062178W |
0.77 |
|
| 2005 |
Elias RJ, McClements DJ, Decker EA. Antioxidant activity of cysteine, tryptophan, and methionine residues in continuous phase beta-lactoglobulin in oil-in-water emulsions. Journal of Agricultural and Food Chemistry. 53: 10248-53. PMID 16366723 DOI: 10.1021/Jf0521698 |
0.566 |
|
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