| Year |
Citation |
Score |
| 2023 |
Bayram I, Laze A, Decker EA. 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. PMID 37279160 DOI: 10.1021/acs.jafc.3c01226 |
0.316 |
|
| 2023 |
Decker EA, Villeneuve P. Impact of processing on the oxidative stability of oil bodies. Critical Reviews in Food Science and Nutrition. 1-15. PMID 36600584 DOI: 10.1080/10408398.2022.2160963 |
0.431 |
|
| 2022 |
Vu TP, Gumus-Bonacina CE, Corradini MG, He L, McClements DJ, Decker EA. Role of Solid Fat Content in Oxidative Stability of Low-Moisture Cracker Systems. Antioxidants (Basel, Switzerland). 11. PMID 36358510 DOI: 10.3390/antiox11112139 |
0.582 |
|
| 2022 |
Culler MD, Bayram I, Decker EA. Enzymatic Modification of Lecithin for Improved Antioxidant Activity in Combination with Tocopherol in Emulsions and Bulk Oil. Journal of Agricultural and Food Chemistry. PMID 36215731 DOI: 10.1021/acs.jafc.2c05182 |
0.469 |
|
| 2022 |
Arora H, Culler MD, Decker EA. Production of a High-Phosphatidylserine Lecithin That Synergistically Inhibits Lipid Oxidation with α-Tocopherol in Oil-in-Water Emulsions. Foods (Basel, Switzerland). 11. PMID 35407101 DOI: 10.3390/foods11071014 |
0.351 |
|
| 2022 |
Tian L, Zhang S, Yi J, Zhu Z, Decker EA, McClements DJ. 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. PMID 34997575 DOI: 10.1002/jsfa.11748 |
0.605 |
|
| 2021 |
Tian L, Zhang S, Yi J, Zhu Z, Li M, Decker EA, McClements DJ. 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. PMID 34930004 DOI: 10.1021/acs.jafc.1c06585 |
0.601 |
|
| 2021 |
Villeneuve P, Bourlieu-Lacanal C, Durand E, Lecomte J, McClements DJ, Decker EA. Lipid oxidation in emulsions and bulk oils: a review of the importance of micelles. Critical Reviews in Food Science and Nutrition. 1-41. PMID 34839769 DOI: 10.1080/10408398.2021.2006138 |
0.591 |
|
| 2021 |
Luo H, Li Z, Straight CR, Wang Q, Zhou J, Sun Y, Lo CY, Yi L, Wu Y, Huang J, Wolfe W, Sutherland DZ, Miller MS, McClements DJ, Decker EA, et al. Black pepper and vegetable oil-based emulsion synergistically enhance carotenoid bioavailability of raw vegetables in humans. Food Chemistry. 131277. PMID 34799132 DOI: 10.1016/j.foodchem.2021.131277 |
0.438 |
|
| 2021 |
Inchingolo R, Bayram I, Uluata S, Kiralan SS, Rodriguez-Estrada MT, McClements DJ, Decker EA. Ability of Sodium Dodecyl Sulfate (SDS) Micelles to Increase the Antioxidant Activity of α-Tocopherol. Journal of Agricultural and Food Chemistry. 69: 5702-5708. PMID 33977711 DOI: 10.1021/acs.jafc.1c01199 |
0.319 |
|
| 2021 |
Gumus CE, Decker EA. Oxidation in Low Moisture Foods as a Function of Surface Lipids and Fat Content. Foods (Basel, Switzerland). 10. PMID 33920870 DOI: 10.3390/foods10040860 |
0.382 |
|
| 2021 |
Meenu M, Decker EA, Xu B. Application of vibrational spectroscopic techniques for determination of thermal degradation of frying oils and fats: a review. Critical Reviews in Food Science and Nutrition. 1-22. PMID 33645344 DOI: 10.1080/10408398.2021.1891520 |
0.317 |
|
| 2021 |
Culler MD, Inchingolo R, McClements DJ, Decker EA. Impact of Polyunsaturated Fatty Acid Dilution and Antioxidant Addition on Lipid Oxidation Kinetics in Oil/Water Emulsions. Journal of Agricultural and Food Chemistry. PMID 33403856 DOI: 10.1021/acs.jafc.0c06209 |
0.496 |
|
| 2020 |
Tian L, Kejing Y, Zhang S, Yi J, Zhu Z, Decker EA, McClements DJ. Impact of tea polyphenols on the stability of oil-in-water emulsions coated by whey proteins. Food Chemistry. 128448. PMID 33158675 DOI: 10.1016/j.foodchem.2020.128448 |
0.592 |
|
| 2020 |
Uluata S, Durmaz G, Julian McClements D, Decker EA. Comparing DPPP fluorescence and UV based methods to assess oxidation degree of krill oil-in-water emulsions. Food Chemistry. 339: 127898. PMID 32871303 DOI: 10.1016/J.Foodchem.2020.127898 |
0.509 |
|
| 2020 |
Yi J, Qiu M, Liu N, Tan L, Zhu X, Decker EA, McClements DJ. Inhibition of lipid and protein oxidation in whey protein-stabilized emulsions using a natural antioxidant: Black rice anthocyanins. Journal of Agricultural and Food Chemistry. PMID 32833451 DOI: 10.1021/Acs.Jafc.0C03978 |
0.62 |
|
| 2020 |
Angkuratipakorn T, Chung C, Koo CKW, Mundo JLM, McClements DJ, Decker EA, Singkhonrat J. Development of food-grade Pickering oil-in-water emulsions: Tailoring functionality using mixtures of cellulose nanocrystals and lauric arginate. Food Chemistry. 327: 127039. PMID 32454273 DOI: 10.1016/J.Foodchem.2020.127039 |
0.59 |
|
| 2020 |
Toro-Uribe S, Ibañez E, Decker EA, Villamizar-Jaimes AR, López-Giraldo LJ. Food-Safe Process for High Recovery of Flavonoids from Cocoa Beans: Antioxidant and HPLC-DAD-ESI-MS/MS Analysis. Antioxidants (Basel, Switzerland). 9. PMID 32349417 DOI: 10.3390/Antiox9050364 |
0.343 |
|
| 2020 |
Kharat M, Skrzynski M, Decker EA, McClements DJ. Enhancement of chemical stability of curcumin-enriched oil-in-water emulsions: Impact of antioxidant type and concentration. Food Chemistry. 320: 126653. PMID 32217430 DOI: 10.1016/J.Foodchem.2020.126653 |
0.639 |
|
| 2020 |
Zhang J, Freund M, Culler MD, Yang R, Chen PB, Park Y, Decker EA, Zhang G. How to stabilize ω-3 polyunsaturated fatty acids (PUFAs) in an animal feeding study? - effects of temperature, oxygen level, antioxidant on oxidative stability of ω-3 PUFAs in a mouse diet. Journal of Agricultural and Food Chemistry. PMID 32159344 DOI: 10.1021/Acs.Jafc.9B08298 |
0.465 |
|
| 2020 |
Vu TP, He L, McClements DJ, Decker EA. Effects of water activity, sugars, and proteins on lipid oxidative stability of low moisture model crackers. Food Research International (Ottawa, Ont.). 130: 108844. PMID 32156340 DOI: 10.1016/J.Foodres.2019.108844 |
0.583 |
|
| 2020 |
Li P, McClements DJ, Decker EA. Application of flow cytometry as novel technology in studying lipid oxidation and mass transport phenomena in oil-in-water emulsions. Food Chemistry. 315: 126225. PMID 32000078 DOI: 10.1016/J.Foodchem.2020.126225 |
0.537 |
|
| 2020 |
Tu Q, Lin Z, Liu J, Dai H, Yang T, Wang J, Decker E, McClements DJ, He L. Multi-phase detection of antioxidants using surface-enhanced Raman spectroscopy with a gold nanoparticle-coated fiber. Talanta. 206: 120197. PMID 31514884 DOI: 10.1016/J.Talanta.2019.120197 |
0.449 |
|
| 2020 |
Zhang S, Tian L, Yi J, Zhu Z, Decker EA, McClements DJ. Mixed plant-based emulsifiers inhibit the oxidation of proteins and lipids in walnut oil-in-water emulsions: Almond protein isolate-camellia saponin Food Hydrocolloids. 109: 106136. DOI: 10.1016/J.Foodhyd.2020.106136 |
0.644 |
|
| 2019 |
Li P, McClements DJ, Decker EA. Application of flow cytometry as novel technology in studying the effect of droplet size on lipid oxidation in oil-in-water emulsions. Journal of Agricultural and Food Chemistry. PMID 31860290 DOI: 10.1021/Acs.Jafc.9B04956 |
0.513 |
|
| 2019 |
Zhang J, Chen X, Yang R, Ma Q, Qi W, Sanidad KZ, Park Y, Kim D, Decker EA, Zhang G. Thermally processed oil exaggerates colonic inflammation and colitis-associated colon tumorigenesis in mice. Cancer Prevention Research (Philadelphia, Pa.). PMID 31444155 DOI: 10.1158/1940-6207.Capr-19-0226 |
0.449 |
|
| 2019 |
Goulette TR, Zhou J, Dixon WR, Normand MD, Peleg M, McClements DJ, Decker E, Xiao H. Kinetic parameters of thiamine degradation in NASA spaceflight foods determined by the endpoints method for long-term storage. Food Chemistry. 302: 125365. PMID 31442703 DOI: 10.1016/J.Foodchem.2019.125365 |
0.468 |
|
| 2019 |
Xu N, Shanbhag A, Li B, Angkuratipakorn T, Decker E. Impact of phospholipid-tocopherol combinations and enzyme modified lecithin on the oxidative stability of bulk oil. Journal of Agricultural and Food Chemistry. PMID 31199635 DOI: 10.1021/Acs.Jafc.9B02520 |
0.535 |
|
| 2019 |
Wang Q, Decker EA, Rao J, Chen B. A combination of monoacylglycerol crystalline network and hydrophilic antioxidants synergistically enhances the oxidative stability of gelled algae oil. Food & Function. 10: 315-324. PMID 30574982 DOI: 10.1039/C8Fo00997J |
0.672 |
|
| 2019 |
Gao S, Decker EA, McClements DJ. Molecular exchange processes in mixed oil-in-water nanoemulsions: Impact on droplet size and composition Journal of Food Engineering. 250: 1-8. DOI: 10.1016/J.Jfoodeng.2019.01.017 |
0.565 |
|
| 2019 |
Cao X, Han Y, Li F, Li Z, McClements DJ, He L, Decker EA, Xing B, Xiao H. Impact of protein-nanoparticle interactions on gastrointestinal fate of ingested nanoparticles: Not just simple protein corona effects Nanoimpact. 13: 37-43. DOI: 10.1016/J.Impact.2018.12.002 |
0.392 |
|
| 2019 |
Yi J, Ning J, Zhu Z, Cui L, Decker EA, McClements DJ. Impact of interfacial composition on co-oxidation of lipids and proteins in oil-in-water emulsions: Competitive displacement of casein by surfactants Food Hydrocolloids. 87: 20-28. DOI: 10.1016/J.Foodhyd.2018.07.025 |
0.644 |
|
| 2018 |
Freund MA, Chen B, Decker EA. The Inhibition of Advanced Glycation End Products by Carnosine and Other Natural Dipeptides to Reduce Diabetic and Age-Related Complications. Comprehensive Reviews in Food Science and Food Safety. 17: 1367-1378. PMID 33350165 DOI: 10.1111/1541-4337.12376 |
0.384 |
|
| 2018 |
Toro-Uribe S, Ibáñez E, Decker EA, McClements DJ, Zhang R, López-Giraldo LJ, Herrero M. Design, Fabrication, Characterization, and In Vitro Digestion of Alkaloid-, Catechin-, and Cocoa Extract-Loaded Liposomes. Journal of Agricultural and Food Chemistry. 66: 12051-12065. PMID 30353733 DOI: 10.1021/Acs.Jafc.8B04735 |
0.464 |
|
| 2018 |
Villeneuve P, Durand E, Decker EA. The Need for a New Step in the Study of Lipid Oxidation in Heterophasic Systems. Journal of Agricultural and Food Chemistry. PMID 30051718 DOI: 10.1021/Acs.Jafc.8B03603 |
0.413 |
|
| 2018 |
Toro Uribe S, López-Giraldo LJ, Decker EA. Relationship between the physiochemical properties of cocoa procyanidins and their ability to inhibit lipid oxidation in liposomes. Journal of Agricultural and Food Chemistry. PMID 29649362 DOI: 10.1021/Acs.Jafc.8B01074 |
0.448 |
|
| 2018 |
Zhu Z, Zhao C, Yi J, Liu N, Cao Y, Decker EA, McClements DJ. IMPACT OF INTERFACIAL COMPOSITION ON LIPID AND PROTEIN CO-OXIDATION IN OIL-IN-WATER EMULSIONS CONTAINING MIXED EMULISIFERS. Journal of Agricultural and Food Chemistry. PMID 29648824 DOI: 10.1021/Acs.Jafc.8B00590 |
0.606 |
|
| 2018 |
Samdani GK, McClements DJ, Decker EA. Impact of Phospholipids and Tocopherols on the Oxidative Stability of Soybean Oil-in-Water Emulsions. Journal of Agricultural and Food Chemistry. 66: 3939-3948. PMID 29629560 DOI: 10.1021/Acs.Jafc.8B00677 |
0.667 |
|
| 2018 |
Zhu Z, Zhu W, Yi J, Liu N, Cao Y, Lu J, Decker EA, McClements DJ. Effects of sonication on the physicochemical and functional properties of walnut protein isolate. Food Research International (Ottawa, Ont.). 106: 853-861. PMID 29579996 DOI: 10.1016/J.Foodres.2018.01.060 |
0.433 |
|
| 2018 |
Zhu Z, Zhao C, Yi J, Cui L, Liu N, Cao Y, Decker EA. Ultrasound improving the physical stability of oil-in-water emulsions stabilized by almond proteins. Journal of the Science of Food and Agriculture. PMID 29427401 DOI: 10.1002/Jsfa.8958 |
0.44 |
|
| 2018 |
Weigel F, Weiss J, Decker EA, McClements DJ. Lutein-enriched emulsion-based delivery systems: Influence of emulsifiers and antioxidants on physical and chemical stability. Food Chemistry. 242: 395-403. PMID 29037706 DOI: 10.1016/J.Foodchem.2017.09.060 |
0.568 |
|
| 2018 |
Freund MA, Chen B, Decker EA. The Inhibition of Advanced Glycation End Products by Carnosine and Other Natural Dipeptides to Reduce Diabetic and Age-Related Complications Comprehensive Reviews in Food Science and Food Safety. 17: 1367-1378. DOI: 10.1111/1541-4337.12376 |
0.42 |
|
| 2018 |
Johnson DR, Inchingolo R, Decker EA. The ability of oxygen scavenging packaging to inhibit vitamin degradation and lipid oxidation in fish oil-in-water emulsions Innovative Food Science & Emerging Technologies. 47: 467-475. DOI: 10.1016/J.Ifset.2018.04.021 |
0.503 |
|
| 2018 |
Deyrieux C, Villeneuve P, Baréa B, Decker EA, Guiller I, Michel Salaun F, Durand E. Measurement of Peroxide Values in Oils by Triphenylphosphine/Triphenylphosphine Oxide (TPP/TPPO) Assay Coupled with FTIR-ATR Spectroscopy: Comparison with Iodometric Titration European Journal of Lipid Science and Technology. 120: 1800109. DOI: 10.1002/Ejlt.201800109 |
0.482 |
|
| 2017 |
McClements DJ, Decker E. Interfacial Antioxidants: A Review of Natural and Synthetic Emulsifiers and Coemulsifiers That Can Inhibit Lipid Oxidation. Journal of Agricultural and Food Chemistry. 66: 20-35. PMID 29227097 DOI: 10.1021/Acs.Jafc.7B05066 |
0.601 |
|
| 2017 |
Durand E, Delavault A, Bourlieu C, Lecomte J, Baréa B, Espinoza MCF, Decker EA, Salaun FM, Kergourlay G, Villeneuve P. Eleostearic Phospholipids as Probes to Evaluate Antioxidants Efficiency against Liposomes Oxidation. Chemistry and Physics of Lipids. PMID 29061286 DOI: 10.1016/J.Chemphyslip.2017.10.006 |
0.471 |
|
| 2017 |
Gumus CE, Decker EA, McClements DJ. Impact of legume protein type and location on lipid oxidation in fish oil-in-water emulsions: Lentil, pea, and faba bean proteins. Food Research International. 100: 175-185. PMID 28888438 DOI: 10.1016/J.Foodres.2017.08.029 |
0.639 |
|
| 2017 |
Phonsatta N, Deetae P, Luangpituksa P, Grajeda Iglesias C, Figueroa-Espinoza MC, Lecomte J, Villeneuve P, Decker EA, Visessanguan W, Panya A. A Comparison of Antioxidant Evaluation Assays for Investigating Antioxidative Activity of Gallic Acid and Its Alkyl Esters in Different Food Matrices. Journal of Agricultural and Food Chemistry. PMID 28750167 DOI: 10.1021/Acs.Jafc.7B02503 |
0.752 |
|
| 2017 |
Liang L, Chen F, Wang XG, Jin Q, Decker EA, McClements DJ. Physical and oxidative stability of flaxseed oil-in-water emulsions fabricated from sunflower lecithins: Impact of blending lecithins with different phospholipid profiles. Journal of Agricultural and Food Chemistry. PMID 28534401 DOI: 10.1021/Acs.Jafc.7B01469 |
0.664 |
|
| 2017 |
Song M, Lopez-Pena CL, McClements DJ, Decker EA, Xiao H. Safety evaluation and lipid-lowering effects of food-grade biopolymer complexes (ε-polylysine-pectin) in mice fed a high-fat diet. Food & Function. PMID 28475188 DOI: 10.1039/C7Fo00222J |
0.435 |
|
| 2017 |
Xu D, Qi Y, Wang X, Li X, Wang S, Cao Y, Wang C, Sun B, Decker E, Panya A. The influence of flaxseed gum on the microrheological properties and physicochemical stability of whey protein stabilized β-carotene emulsions. Food & Function. PMID 28074943 DOI: 10.1039/C6Fo01357K |
0.696 |
|
| 2017 |
Surh J, Decker EA, McClements DJ. Utilisation of spontaneous emulsification to fabricate lutein-loaded nanoemulsion-based delivery systems: factors influencing particle size and colour International Journal of Food Science & Technology. 52: 1408-1416. DOI: 10.1111/Ijfs.13395 |
0.515 |
|
| 2017 |
Decker EA, McClements DJ, Bourlieu-Lacanal C, Durand E, Figueroa-Espinoza M, Lecomte J, Villeneuve P. Hurdles in predicting antioxidant efficacy in oil-in-water emulsions Trends in Food Science and Technology. 67: 183-194. DOI: 10.1016/J.Tifs.2017.07.001 |
0.531 |
|
| 2017 |
Walker RM, Gumus CE, Decker EA, McClements DJ. Improvements in the formation and stability of fish oil-in-water nanoemulsions using carrier oils: MCT, thyme oil, & lemon oil Journal of Food Engineering. 211: 60-68. DOI: 10.1016/J.Jfoodeng.2017.05.004 |
0.593 |
|
| 2017 |
Chung C, Sher A, Rousset P, Decker EA, McClements DJ. Formulation of food emulsions using natural emulsifiers: Utilization of quillaja saponin and soy lecithin to fabricate liquid coffee whiteners Journal of Food Engineering. 209: 1-11. DOI: 10.1016/J.Jfoodeng.2017.04.011 |
0.566 |
|
| 2017 |
Gumus CE, Decker EA, McClements DJ. Gastrointestinal fate of emulsion-based ω-3 oil delivery systems stabilized by plant proteins: Lentil, pea, and faba bean proteins Journal of Food Engineering. 207: 90-98. DOI: 10.1016/J.Jfoodeng.2017.03.019 |
0.505 |
|
| 2017 |
Chen F, Liang L, Zhang Z, Deng Z, Decker EA, McClements DJ. Inhibition of lipid oxidation in nanoemulsions and filled microgels fortified with omega-3 fatty acids using casein as a natural antioxidant Food Hydrocolloids. 63: 240-248. DOI: 10.1016/J.Foodhyd.2016.09.001 |
0.663 |
|
| 2017 |
Vieira SA, Zhang G, Decker EA. Biological Implications of Lipid Oxidation Products Journal of the American Oil Chemists' Society. 94: 339-351. DOI: 10.1007/S11746-017-2958-2 |
0.474 |
|
| 2017 |
Gumus CE, Decker EA, McClements DJ. Formation and Stability of ω-3 Oil Emulsion-Based Delivery Systems Using Plant Proteins as Emulsifiers: Lentil, Pea, and Faba Bean Proteins Food Biophysics. 12: 186-197. DOI: 10.1007/S11483-017-9475-6 |
0.585 |
|
| 2016 |
Chen B, Rao J, Ding Y, McClements DJ, Decker EA. Lipid oxidation in base algae oil and water-in-algae oil emulsion: Impact of natural antioxidants and emulsifiers. Food Research International (Ottawa, Ont.). 85: 162-169. PMID 29544831 DOI: 10.1016/J.Foodres.2016.04.038 |
0.742 |
|
| 2016 |
Wang W, Yang H, Johnson D, Gensler C, Decker E, Zhang G. Chemistry and biology of ω-3 PUFA peroxidation-derived compounds. Prostaglandins & Other Lipid Mediators. PMID 28049021 DOI: 10.1016/J.Prostaglandins.2016.12.004 |
0.42 |
|
| 2016 |
Liu F, Zhu Z, Ma C, Luo X, Bai L, Decker EA, Gao Y, McClements DJ. Fabrication of Concentrated Fish Oil Emulsions Using Dual-Channel Microfluidization: Impact of Droplet Concentration on Physical Properties and Lipid Oxidation. Journal of Agricultural and Food Chemistry. PMID 27936671 DOI: 10.1021/Acs.Jafc.6B04413 |
0.622 |
|
| 2016 |
Kittipongpittaya K, Panya A, Phonsatta N, Decker EA. Effects of Environmental pH on Antioxidant Interactions between Rosmarinic acid and α-Tocopherol in Oil-in-Water (O/W) Emulsions. Journal of Agricultural and Food Chemistry. PMID 27494424 DOI: 10.1021/Acs.Jafc.6B02700 |
0.705 |
|
| 2016 |
Uluata S, McClements DJ, Decker EA. Riboflavin-induced oxidation in fish oil-in-water emulsions: Impact of particle size and optical transparency. Food Chemistry. 213: 457-61. PMID 27451204 DOI: 10.1016/J.Foodchem.2016.06.103 |
0.606 |
|
| 2016 |
Wu Q, Uluata S, Cui L, Wang C, Li D, Mcclements J, Decker EA. Physical and oxidation stability of self-emulsifying krill oil-in-water emulsions. Food & Function. PMID 27443794 DOI: 10.1039/C6Fo00045B |
0.591 |
|
| 2016 |
Roman MJ, Decker EA, Goddard JM. Retaining Oxidative Stability of Emulsified Foods by Novel Nonmigratory Polyphenol Coated Active Packaging. Journal of Agricultural and Food Chemistry. PMID 27310107 DOI: 10.1021/Acs.Jafc.6B01933 |
0.451 |
|
| 2016 |
Lin Z, Roman MJ, Decker EA, Goddard JM. Synthesis of Iminodiacetate Functionalized Polypropylene Films and Their Efficacy as Antioxidant Active-Packaging Materials. Journal of Agricultural and Food Chemistry. PMID 27243793 DOI: 10.1021/Acs.Jafc.6B01128 |
0.365 |
|
| 2016 |
Liu L, Gao Y, McClements DJ, Decker EA. Role of continuous phase protein, (-)-epigallocatechin-3-gallate and carrier oil on β-carotene degradation in oil-in-water emulsions. Food Chemistry. 210: 242-8. PMID 27211644 DOI: 10.1016/J.Foodchem.2016.04.075 |
0.57 |
|
| 2016 |
Sanidad KZ, Sukamtoh E, Wang W, Du Z, Florio E, He L, Xiao H, Decker EA, Zhang G. Oxidative conversion mediates anti-proliferative effects of tert-butylhydroquinone (TBHQ): structure and activity relationship study. Journal of Agricultural and Food Chemistry. PMID 27111399 DOI: 10.1021/Acs.Jafc.6B00711 |
0.359 |
|
| 2016 |
Homma R, Johnson DR, McClements DJ, Decker EA. Influence of iron solubility and charged surface-active compounds on lipid oxidation in fatty acid ethyl esters containing association colloids. Food Chemistry. 199: 862-9. PMID 26776045 DOI: 10.1016/J.Foodchem.2015.12.014 |
0.538 |
|
| 2016 |
Cui L, Cho HT, McClements DJ, Decker EA, Park Y. Effects of salts on oxidative stability of lipids in Tween-20 stabilized oil-in-water emulsions. Food Chemistry. 197: 1130-5. PMID 26675849 DOI: 10.1016/J.Foodchem.2015.11.099 |
0.652 |
|
| 2016 |
Ogiwara Y, Roman MJ, Decker EA, Goddard JM. Iron chelating active packaging: Influence of competing ions and pH value on effectiveness of soluble and immobilized hydroxamate chelators. Food Chemistry. 196: 842-7. PMID 26593563 DOI: 10.1016/J.Foodchem.2015.10.029 |
0.319 |
|
| 2016 |
Lopez-Pena CL, Zheng B, Sela DA, Decker EA, Xiao H, McClements DJ. Impact of ε-polylysine and pectin on the potential gastrointestinal fate of emulsified lipids: In vitro mouth, stomach and small intestine model. Food Chemistry. 192: 857-64. PMID 26304421 DOI: 10.1016/J.Foodchem.2015.07.054 |
0.545 |
|
| 2016 |
Chen B, Rao J, Ding Y, McClements DJ, Decker EA. Lipid oxidation in base algae oil and water-in-algae oil emulsion: Impact of natural antioxidants and emulsifiers Food Research International. 85: 162-169. DOI: 10.1016/j.foodres.2016.04.038 |
0.713 |
|
| 2016 |
Salvia-Trujillo L, Decker EA, McClements DJ. Influence of an anionic polysaccharide on the physical and oxidative stability of omega-3 nanoemulsions: Antioxidant effects of alginate Food Hydrocolloids. 52: 690-698. DOI: 10.1016/J.Foodhyd.2015.07.035 |
0.668 |
|
| 2016 |
Liu L, Gao Y, McClements DJ, Decker EA. Role of continuous phase protein, (-)-epigallocatechin-3-gallate and carrier oil on β-carotene degradation in oil-in-water emulsions Food Chemistry. 210: 242-248. DOI: 10.1016/j.foodchem.2016.04.075 |
0.503 |
|
| 2016 |
Lopez-Pena CL, Zheng B, Sela DA, Decker EA, Xiao H, McClements DJ. Impact of ε-polylysine and pectin on the potential gastrointestinal fate of emulsified lipids: In vitro mouth, stomach and small intestine model Food Chemistry. 192: 857-864. DOI: 10.1016/j.foodchem.2015.07.054 |
0.353 |
|
| 2016 |
Roman MJ, Decker EA, Goddard JM. Biomimetic polyphenol coatings for antioxidant active packaging applications Colloids and Interface Science Communications. 13: 10-13. DOI: 10.1016/J.Colcom.2016.06.002 |
0.382 |
|
| 2016 |
Cui L, Lahti PM, Decker EA. Evaluating Electron Paramagnetic Resonance (EPR) to Measure Lipid Oxidation Lag Phase for Shelf-Life Determination of Oils Journal of the American Oil Chemists' Society. 94: 89-97. DOI: 10.1007/S11746-016-2927-1 |
0.515 |
|
| 2016 |
Kittipongpittaya K, Panya A, Decker EA. Role of Water and Selected Minor Components on Association Colloid Formation and Lipid Oxidation in Bulk Oil Jaocs, Journal of the American Oil Chemists' Society. 93: 83-91. DOI: 10.1007/S11746-015-2752-Y |
0.78 |
|
| 2016 |
Uluata S, Decker EA, McClements DJ. Optimization of Nanoemulsion Fabrication Using Microfluidization: Role of Surfactant Concentration on Formation and Stability Food Biophysics. 11: 52-59. DOI: 10.1007/S11483-015-9416-1 |
0.533 |
|
| 2016 |
Nimiya Y, Wang W, Du Z, Sukamtoh E, Zhu J, Decker E, Zhang G. Front cover: Redox modulation of curcumin stability: Redox active antioxidants increase chemical stability of curcumin Molecular Nutrition & Food Research. 60: NA-NA. DOI: 10.1002/Mnfr.201670031 |
0.384 |
|
| 2016 |
Johnson DR, Gisder J, Lew L, Goddard JM, Decker EA. Is oxygen reduction a viable antioxidant strategy for oil-in-water emulsions? European Journal of Lipid Science and Technology. 119: 1600285. DOI: 10.1002/Ejlt.201600285 |
0.47 |
|
| 2015 |
Lopez-Pena CL, Song M, Xiao H, Decker EA, McClements DJ. Potential impact of biopolymers (ε-polylysine and/or pectin) on gastrointestinal fate of foods: In vitro study. Food Research International (Ottawa, Ont.). 76: 769-776. PMID 28455062 DOI: 10.1016/J.Foodres.2015.06.036 |
0.482 |
|
| 2015 |
Zhang R, Zhang Z, Zhang H, Decker EA, McClements DJ. Influence of lipid type on gastrointestinal fate of oil-in-water emulsions: In vitro digestion study. Food Research International (Ottawa, Ont.). 75: 71-78. PMID 28454974 DOI: 10.1016/j.foodres.2015.05.014 |
0.544 |
|
| 2015 |
Qiu C, Zhao M, Decker EA, McClements DJ. Influence of anionic dietary fibers (xanthan gum and pectin) on oxidative stability and lipid digestibility of wheat protein-stabilized fish oil-in-water emulsion. Food Research International (Ottawa, Ont.). 74: 131-139. PMID 28411977 DOI: 10.1016/J.Foodres.2015.04.022 |
0.666 |
|
| 2015 |
Chen J, Song M, Wu X, Zheng J, He L, McClements DJ, Decker EA, Xiao H. Direct Fluorescent Detection of a Polymethoxyflavone in Cell Culture and Mouse Tissue. Journal of Agricultural and Food Chemistry. PMID 26618604 DOI: 10.1021/Acs.Jafc.5B04484 |
0.374 |
|
| 2015 |
Nimiya Y, Wang W, Du Z, Sukamtoh E, Zhu J, Decker E, Zhang G. Redox modulation of curcumin stability: Redox active antioxidants increase chemical stability of curcumin. Molecular Nutrition & Food Research. PMID 26608515 DOI: 10.1002/Mnfr.201500681 |
0.369 |
|
| 2015 |
Zhang R, Zhang Z, Zou L, Xiao H, Zhang G, Decker EA, McClements DJ. Enhancing nutraceutical bioavailability from raw and cooked vegetables using excipient emulsions: Influence of lipid type on carotenoid bioaccessibility from carrots. Journal of Agricultural and Food Chemistry. PMID 26585671 DOI: 10.1021/Acs.Jafc.5B04691 |
0.62 |
|
| 2015 |
Zhang R, Zhang Z, Zou L, Xiao H, Zhang G, Decker EA, McClements DJ. Enhancement of carotenoid bioaccessibility from carrots using excipient emulsions: influence of particle size of digestible lipid droplets. Food & Function. PMID 26583923 DOI: 10.1039/C5Fo01172H |
0.579 |
|
| 2015 |
Homma R, Suzuki K, Cui L, McClements DJ, Decker EA. Impact of Association Colloids on Lipid Oxidation in Triacylglycerols and Fatty Acid Ethyl Esters. Journal of Agricultural and Food Chemistry. PMID 26506263 DOI: 10.1021/Acs.Jafc.5B03807 |
0.601 |
|
| 2015 |
Uluata S, McClements DJ, Decker EA. Physical Stability, Autoxidation, and Photosensitized Oxidation of ω-3 Oils in Nanoemulsions Prepared with Natural and Synthetic Surfactants. Journal of Agricultural and Food Chemistry. 63: 9333-40. PMID 26452408 DOI: 10.1021/Acs.Jafc.5B03572 |
0.629 |
|
| 2015 |
Thanonkaew A, Wongyai S, Decker EA, McClements DJ. Formation, antioxidant property and oxidative stability of cold pressed rice bran oil emulsion. Journal of Food Science and Technology. 52: 6520-8. PMID 26396397 DOI: 10.1007/S13197-015-1743-1 |
0.656 |
|
| 2015 |
Panya A, Temthawee W, Phonsatta N, Charoensuk D, Deetae P, Visessanguan W, Decker EA. Apolar Radical Initiated Conjugated Autoxidizable Triene (ApoCAT) Assay: Effects of Oxidant Locations on Antioxidant Capacities and Interactions. Journal of Agricultural and Food Chemistry. 63: 7546-55. PMID 26273904 DOI: 10.1021/Acs.Jafc.5B02493 |
0.715 |
|
| 2015 |
Roman MJ, Decker EA, Goddard JM. Performance of Nonmigratory Iron Chelating Active Packaging Materials in Viscous Model Food Systems. Journal of Food Science. 80: 1965-73. PMID 26220302 DOI: 10.1111/1750-3841.12972 |
0.31 |
|
| 2015 |
Cui L, Decker EA. Phospholipids in Foods: Prooxidants or Antioxidants? Journal of the Science of Food and Agriculture. PMID 26108454 DOI: 10.1002/Jsfa.7320 |
0.464 |
|
| 2015 |
Barden L, Barouh N, Villeneuve P, Decker E. Impact of Hydrophobicity on Antioxidant Efficacy in Low-Moisture Food. Journal of Agricultural and Food Chemistry. 63: 5821-7. PMID 26039572 DOI: 10.1021/Acs.Jafc.5B01085 |
0.498 |
|
| 2015 |
Johnson DR, Tian F, Roman MJ, Decker EA, Goddard JM. Development of Iron-Chelating Poly(ethylene terephthalate) Packaging for Inhibiting Lipid Oxidation in Oil-in-Water Emulsions. Journal of Agricultural and Food Chemistry. 63: 5055-60. PMID 25985711 DOI: 10.1021/Acs.Jafc.5B00796 |
0.453 |
|
| 2015 |
Vieira SA, McClements DJ, Decker EA. Challenges of utilizing healthy fats in foods. Advances in Nutrition (Bethesda, Md.). 6: 309S-17S. PMID 25979504 DOI: 10.3945/An.114.006965 |
0.494 |
|
| 2015 |
Salcedo-Sandoval L, Cofrades S, Ruiz-Capillas C, Matalanis A, McClements DJ, Decker EA, Jiménez-Colmenero F. Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing them. Food Chemistry. 184: 207-13. PMID 25872446 DOI: 10.1016/J.Foodchem.2015.03.093 |
0.625 |
|
| 2015 |
Cui L, McClements DJ, Decker EA. Impact of phosphatidylethanolamine on the antioxidant activity of α-tocopherol and trolox in bulk oil. Journal of Agricultural and Food Chemistry. 63: 3288-94. PMID 25768290 DOI: 10.1021/Acs.Jafc.5B00243 |
0.607 |
|
| 2015 |
Johnson DR, Decker EA. The role of oxygen in lipid oxidation reactions: a review. Annual Review of Food Science and Technology. 6: 171-90. PMID 25665172 DOI: 10.1146/Annurev-Food-022814-015532 |
0.428 |
|
| 2015 |
Uluata S, McClements DJ, Decker EA. How the multiple antioxidant properties of ascorbic acid affect lipid oxidation in oil-in-water emulsions. Journal of Agricultural and Food Chemistry. 63: 1819-24. PMID 25650525 DOI: 10.1021/Jf5053942 |
0.608 |
|
| 2015 |
Barden L, Vollmer D, Johnson D, Decker E. Impact of iron, chelators, and free fatty acids on lipid oxidation in low-moisture crackers Journal of Agricultural and Food Chemistry. 63: 1812-1818. PMID 25641252 DOI: 10.1021/Jf5048018 |
0.53 |
|
| 2015 |
Qiu C, Zhao M, Decker EA, McClements DJ. Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: gliadin, caseinate, and whey protein. Food Chemistry. 175: 249-57. PMID 25577077 DOI: 10.1016/J.Foodchem.2014.11.112 |
0.632 |
|
| 2015 |
Walker R, Decker EA, McClements DJ. Development of food-grade nanoemulsions and emulsions for delivery of omega-3 fatty acids: opportunities and obstacles in the food industry. Food & Function. 6: 42-55. PMID 25384961 DOI: 10.1039/C4Fo00723A |
0.565 |
|
| 2015 |
Yang Y, Decker EA, Xiao H, McClements DJ. Enhancing vitamin E bioaccessibility: factors impacting solubilization and hydrolysis of α-tocopherol acetate encapsulated in emulsion-based delivery systems. Food & Function. 6: 84-97. PMID 25312787 DOI: 10.1039/C4Fo00725E |
0.532 |
|
| 2015 |
Wiriyaphan C, Xiao H, Decker EA, Yongsawatdigul J. Chemical and cellular antioxidative properties of threadfin bream (Nemipterus spp.) surimi byproduct hydrolysates fractionated by ultrafiltration. Food Chemistry. 167: 7-15. PMID 25148952 DOI: 10.1016/J.Foodchem.2014.06.077 |
0.33 |
|
| 2015 |
Laguerre M, Bayrasy C, Panya A, Weiss J, McClements DJ, Lecomte J, Decker EA, Villeneuve P. What makes good antioxidants in lipid-based systems? The next theories beyond the polar paradox. Critical Reviews in Food Science and Nutrition. 55: 183-201. PMID 24915410 DOI: 10.1080/10408398.2011.650335 |
0.794 |
|
| 2015 |
Chen J, Zheng J, Decker EA, McClements DJ, Xiao H. Improving nutraceutical bioavailability using mixed colloidal delivery systems: lipid nanoparticles increase tangeretin bioaccessibility and absorption from tangeretin-loaded zein nanoparticles Rsc Advances. 5: 73892-73900. DOI: 10.1039/C5Ra13503F |
0.508 |
|
| 2015 |
Walker RM, Decker EA, McClements DJ. Physical and oxidative stability of fish oil nanoemulsions produced by spontaneous emulsification: Effect of surfactant concentration and particle size Journal of Food Engineering. 164: 10-20. DOI: 10.1016/J.Jfoodeng.2015.04.028 |
0.61 |
|
| 2015 |
Sung MR, Xiao H, Decker EA, McClements DJ. Fabrication, characterization and properties of filled hydrogel particles formed by the emulsion-template method Journal of Food Engineering. 155: 16-21. DOI: 10.1016/J.Jfoodeng.2015.01.007 |
0.512 |
|
| 2015 |
Wang W, Nimiya Y, Decker E, Zhang G. Redox Modulation of Curcumin Stability: Redox Active Antioxidants Increase Chemical Stability and Biological Activity of Curcumin Free Radical Biology and Medicine. 87: S98. DOI: 10.1016/J.Freeradbiomed.2015.10.260 |
0.368 |
|
| 2015 |
Lopez-Pena CL, Song M, Xiao H, Decker EA, McClements DJ. Potential impact of biopolymers (ε-polylysine and/or pectin) on gastrointestinal fate of foods: In vitro study Food Research International. DOI: 10.1016/j.foodres.2015.06.036 |
0.324 |
|
| 2015 |
Zhang R, Zhang Z, Zhang H, Decker EA, McClements DJ. Influence of lipid type on gastrointestinal fate of oil-in-water emulsions: In vitro digestion study Food Research International. 75: 71-78. DOI: 10.1016/J.Foodres.2015.05.014 |
0.604 |
|
| 2015 |
Qiu C, Zhao M, Decker EA, McClements DJ. Influence of anionic dietary fibers (xanthan gum and pectin) on oxidative stability and lipid digestibility of wheat protein-stabilized fish oil-in-water emulsion Food Research International. 74: 131-139. DOI: 10.1016/j.foodres.2015.04.022 |
0.561 |
|
| 2015 |
Zhang Z, Zhang R, Tong Q, Decker EA, McClements DJ. Food-grade filled hydrogels for oral delivery of lipophilic active ingredients: Temperature-triggered release microgels Food Research International. 69: 274-280. DOI: 10.1016/J.Foodres.2015.01.004 |
0.512 |
|
| 2015 |
Zhang R, Zhang Z, Zhang H, Decker EA, McClements DJ. Influence of emulsifier type on gastrointestinal fate of oil-in-water emulsions containing anionic dietary fiber (pectin) Food Hydrocolloids. 45: 175-185. DOI: 10.1016/J.Foodhyd.2014.11.020 |
0.558 |
|
| 2015 |
Zhang Z, Zhang R, Decker EA, McClements DJ. Development of food-grade filled hydrogels for oral delivery of lipophilic active ingredients: PH-triggered release Food Hydrocolloids. 44: 345-352. DOI: 10.1016/J.Foodhyd.2014.10.002 |
0.478 |
|
| 2015 |
Thanonkaew A, Wongyai S, Decker EA, McClements DJ. Formation, antioxidant property and oxidative stability of cold pressed rice bran oil emulsion Journal of Food Science and Technology. DOI: 10.1007/s13197-015-1743-1 |
0.58 |
|
| 2015 |
Yi J, Dong W, Zhu Z, Liu N, Ding Y, McClements DJ, Decker EA. Surfactant Concentration, Antioxidants, and Chelators Influencing Oxidative Stability of Water-in-Walnut Oil Emulsions Jaocs, Journal of the American Oil Chemists' Society. DOI: 10.1007/S11746-015-2675-7 |
0.635 |
|
| 2015 |
Zhang R, Zhang Z, Zou L, Xiao H, Zhang G, Decker EA, McClements DJ. Impact of Lipid Content on the Ability of Excipient Emulsions to Increase Carotenoid Bioaccessibility from Natural Sources (Raw and Cooked Carrots) Food Biophysics. DOI: 10.1007/S11483-015-9418-Z |
0.564 |
|
| 2014 |
Zhang Z, Decker EA, McClements DJ. Encapsulation, protection, and release of polyunsaturated lipids using biopolymer-based hydrogel particles. Food Research International (Ottawa, Ont.). 64: 520-526. PMID 30011683 DOI: 10.1016/j.foodres.2014.07.020 |
0.539 |
|
| 2014 |
Kiralan SS, Do?u-Baykut E, Kittipongpittaya K, McClements DJ, Decker EA. Increased antioxidant efficacy of tocopherols by surfactant solubilization in oil-in-water emulsions. Journal of Agricultural and Food Chemistry. 62: 10561-6. PMID 25299347 DOI: 10.1021/Jf503115J |
0.629 |
|
| 2014 |
Decker EA, Rose DJ, Stewart D. Processing of oats and the impact of processing operations on nutrition and health benefits. The British Journal of Nutrition. 112: S58-64. PMID 25267246 DOI: 10.1017/S000711451400227X |
0.314 |
|
| 2014 |
Driver M, Li Y, Zheng J, Decker E, Julian McClements D, He L. Fabrication of lipophilic gold nanoparticles for studying lipids by surface enhanced Raman spectroscopy (SERS) Analyst. 139: 3352-3355. PMID 24835140 DOI: 10.1039/C4An00502C |
0.306 |
|
| 2014 |
Dogu-Baykut E, Gunes G, Decker EA. Impact of shortwave ultraviolet (UV-C) radiation on the antioxidant activity of thyme (Thymus vulgaris L.). Food Chemistry. 157: 167-73. PMID 24679766 DOI: 10.1016/J.Foodchem.2014.02.027 |
0.36 |
|
| 2014 |
McClements DJ, Decker EA, Choi SJ. Impact of Environmental Stresses on Orange Oil-in-Water Emulsions Stabilized by Sucrose Monopalmitate and Lysolecithin. Journal of Agricultural and Food Chemistry. PMID 24669886 DOI: 10.1021/Jf404983P |
0.595 |
|
| 2014 |
Xu D, Yuan F, Gao Y, Panya A, McClements DJ, Decker EA. Influence of whey protein-beet pectin conjugate on the properties and digestibility of β-carotene emulsion during in vitro digestion. Food Chemistry. 156: 374-9. PMID 24629983 DOI: 10.1016/J.Foodchem.2014.02.019 |
0.757 |
|
| 2014 |
Yi J, Zhu Z, McClements DJ, Decker EA. Influence of aqueous phase emulsifiers on lipid oxidation in water-in-walnut oil emulsions. Journal of Agricultural and Food Chemistry. 62: 2104-11. PMID 24446832 DOI: 10.1021/Jf404593F |
0.629 |
|
| 2014 |
Tian F, Decker EA, McClements DJ, Goddard JM. Influence of non-migratory metal-chelating active packaging film on food quality: impact on physical and chemical stability of emulsions. Food Chemistry. 151: 257-65. PMID 24423530 DOI: 10.1016/J.Foodchem.2013.11.074 |
0.47 |
|
| 2014 |
Chen B, McClements DJ, Decker EA. Impact of diacylglycerol and monoacylglycerol on the physical and chemical properties of stripped soybean oil. Food Chemistry. 142: 365-72. PMID 24001854 DOI: 10.1016/J.Foodchem.2013.07.070 |
0.683 |
|
| 2014 |
Zhang Z, Decker EA, McClements DJ. Encapsulation, protection, and release of polyunsaturated lipids using biopolymer-based hydrogel particles Food Research International. 64: 520-526. DOI: 10.1016/J.Foodres.2014.07.020 |
0.6 |
|
| 2014 |
Li Y, Driver M, Decker E, He L. Lipid and lipid oxidation analysis using surface enhanced Raman spectroscopy (SERS) coupled with silver dendrites Food Research International. 58: 1-6. DOI: 10.1016/J.Foodres.2014.01.056 |
0.516 |
|
| 2014 |
Cui L, Kittipongpittaya K, McClements DJ, Decker EA. Impact of phosphoethanolamine reverse micelles on lipid oxidation in bulk oils Jaocs, Journal of the American Oil Chemists' Society. 91: 1931-1937. DOI: 10.1007/S11746-014-2544-9 |
0.655 |
|
| 2014 |
Kittipongpittaya K, Panya A, Cui L, McClements DJ, Decker EA. Association colloids formed by multiple surface active minor components and their effect on lipid oxidation in bulk oil Jaocs, Journal of the American Oil Chemists' Society. 91: 1955-1965. DOI: 10.1007/S11746-014-2541-Z |
0.794 |
|
| 2014 |
Kittipongpittaya K, Panya A, McClements DJ, Decker EA. Impact of free fatty acids and phospholipids on reverse micelles formation and lipid oxidation in bulk oil Jaocs, Journal of the American Oil Chemists' Society. 91: 453-462. DOI: 10.1007/S11746-013-2388-8 |
0.802 |
|
| 2014 |
Roman MJ, Tian F, Decker EA, Goddard JM. Iron chelating polypropylene films: Manipulating photoinitiated graft polymerization to tailor chelating activity Journal of Applied Polymer Science. 131. DOI: 10.1002/App.39948 |
0.328 |
|
| 2014 |
Yi J, McClements DJ, Decker EA. Surface-active free fatty acids promote oxidation in water-in-walnut oil emissions International News On Fats, Oils and Related Materials. 25: 177-179. |
0.532 |
|
| 2013 |
Tian F, Decker EA, Goddard JM. Controlling lipid oxidation via a biomimetic iron chelating active packaging material. Journal of Agricultural and Food Chemistry. 61: 12397-404. PMID 24313833 DOI: 10.1021/Jf4041832 |
0.353 |
|
| 2013 |
Barden L, Decker EA. LIPID OXIDATION IN LOW-MOISTURE FOOD: A REVIEW. Critical Reviews in Food Science and Nutrition. PMID 24279497 DOI: 10.1080/10408398.2013.848833 |
0.434 |
|
| 2013 |
Decker EA, Ferruzzi MG. Innovations in food chemistry and processing to enhance the nutrient profile of the white potato in all forms. Advances in Nutrition (Bethesda, Md.). 4: 345S-50S. PMID 23674803 DOI: 10.3945/An.112.003574 |
0.313 |
|
| 2013 |
Rao J, Decker EA, Xiao H, McClements DJ. Nutraceutical nanoemulsions: influence of carrier oil composition (digestible versus indigestible oil) on β-carotene bioavailability. Journal of the Science of Food and Agriculture. 93: 3175-83. PMID 23649644 DOI: 10.1002/Jsfa.6215 |
0.612 |
|
| 2013 |
Tian F, Decker EA, Goddard JM. Controlling lipid oxidation of food by active packaging technologies. Food & Function. 4: 669-80. PMID 23576007 DOI: 10.1039/C3Fo30360H |
0.39 |
|
| 2013 |
Xu D, Yuan F, Gao Y, McClements DJ, Decker EA. Influence of pH, metal chelator, free radical scavenger and interfacial characteristics on the oxidative stability of β-carotene in conjugated whey protein-pectin stabilised emulsion. Food Chemistry. 139: 1098-104. PMID 23561214 DOI: 10.1016/J.Foodchem.2013.02.027 |
0.584 |
|
| 2013 |
Chen B, McClements DJ, Decker EA. Design of foods with bioactive lipids for improved health. Annual Review of Food Science and Technology. 4: 35-56. PMID 23215630 DOI: 10.1146/Annurev-Food-032112-135808 |
0.615 |
|
| 2013 |
Laguerre M, Bayrasy C, Lecomte J, Chabi B, Decker EA, Wrutniak-Cabello C, Cabello G, Villeneuve P. How to boost antioxidants by lipophilization? Biochimie. 95: 20-6. PMID 22884864 DOI: 10.1016/J.Biochi.2012.07.018 |
0.377 |
|
| 2013 |
Xu D, Wang X, Jiang J, Yuan F, Decker EA, Gao Y. Influence of pH, EDTA, α-tocopherol, and WPI oxidation on the degradation of β-carotene in WPI-stabilized oil-in-water emulsions Lwt - Food Science and Technology. 54: 236-241. DOI: 10.1016/J.Lwt.2013.05.029 |
0.433 |
|
| 2013 |
Yuan F, Gao Y, Decker EA, McClements DJ. Modulation of physicochemical properties of emulsified lipids by chitosan addition Journal of Food Engineering. 114: 1-7. DOI: 10.1016/J.Jfoodeng.2012.07.027 |
0.529 |
|
| 2013 |
Chung C, Degner B, Decker EA, McClements DJ. Oil-filled hydrogel particles for reduced-fat food applications: Fabrication, characterization, and properties Innovative Food Science and Emerging Technologies. 20: 324-334. DOI: 10.1016/J.Ifset.2013.08.006 |
0.511 |
|
| 2013 |
Qian C, Decker EA, Xiao H, McClements DJ. Impact of lipid nanoparticle physical state on particle aggregation and β-carotene degradation: Potential limitations of solid lipid nanoparticles Food Research International. 52: 342-349. DOI: 10.1016/J.Foodres.2013.03.035 |
0.48 |
|
| 2013 |
Dong S, Panya A, Zeng M, Chen B, McClements DJ, Decker EA. Corrigendum to "Characteristics and antioxidant activity of hydrolyzed β-lactoglobulin-glucose Maillard reaction products" [Food Research International 46 (2012) 55-61] Food Research International. 51: 992. DOI: 10.1016/J.Foodres.2013.03.033 |
0.728 |
|
| 2013 |
Chen B, McClements DJ, Decker EA. Oxidation in Different Food Matrices: How Physical Structure Impacts Lipid Oxidation in Oil-in-Water Emulsions and Bulk Oils Lipid Oxidation: Challenges in Food Systems. 129-154. DOI: 10.1016/B978-0-9830791-6-3.50006-0 |
0.703 |
|
| 2013 |
Lee JH, Panya A, Laguerre M, Bayrasy C, Lecomte J, Villeneuve P, Decker EA. Comparison of antioxidant capacities of rosmarinate alkyl esters in riboflavin photosensitized oil-in-water emulsions Jaocs, Journal of the American Oil Chemists' Society. 90: 225-232. DOI: 10.1007/S11746-012-2163-2 |
0.755 |
|
| 2013 |
Yi J, Zhu Z, Dong W, Mcclements DJ, Decker EA. Influence of free fatty acids on oxidative stability in water-in-walnut oil emulsions European Journal of Lipid Science and Technology. 115: 1013-1020. DOI: 10.1002/Ejlt.201200438 |
0.654 |
|
| 2013 |
Panya A, Kittipongpittaya K, Laguerre M, Bayrasy C, Lecomte J, Villeneuve P, Julian McClements D, Decker EA. Mechanisms of antioxidant interactions in oil-in-water emulsions: The influence of their physical locations and environmental pH International News On Fats, Oils and Related Materials. 24: 538-541. |
0.717 |
|
| 2013 |
Chen B, McClements J, Decker E. Antioxidant regeneration: A rational strategy to improve oxidative stability in algal oil International News On Fats, Oils and Related Materials. 24: 542-544. |
0.608 |
|
| 2012 |
Chen B, McClements DJ, Gray DA, Decker EA. Physical and oxidative stability of pre-emulsified oil bodies extracted from soybeans. Food Chemistry. 132: 1514-1520. PMID 29243643 DOI: 10.1016/J.Foodchem.2011.11.144 |
0.682 |
|
| 2012 |
Panya A, Kittipongpittaya K, Laguerre M, Bayrasy C, Lecomte J, Villeneuve P, McClements DJ, Decker EA. Interactions between α-tocopherol and rosmarinic acid and its alkyl esters in emulsions: synergistic, additive, or antagonistic effect? Journal of Agricultural and Food Chemistry. 60: 10320-30. PMID 22988974 DOI: 10.1021/Jf302673J |
0.739 |
|
| 2012 |
Qian C, Decker EA, Xiao H, McClements DJ. Nanoemulsion delivery systems: influence of carrier oil on β-carotene bioaccessibility. Food Chemistry. 135: 1440-7. PMID 22953878 DOI: 10.1016/J.Foodchem.2012.06.047 |
0.587 |
|
| 2012 |
Qian C, Decker EA, Xiao H, McClements DJ. Inhibition of β-carotene degradation in oil-in-water nanoemulsions: influence of oil-soluble and water-soluble antioxidants. Food Chemistry. 135: 1036-43. PMID 22953821 DOI: 10.1016/J.Foodchem.2012.05.085 |
0.616 |
|
| 2012 |
Tian F, Decker EA, Goddard JM. Control of lipid oxidation by nonmigratory active packaging films prepared by photoinitiated graft polymerization. Journal of Agricultural and Food Chemistry. 60: 7710-8. PMID 22793373 DOI: 10.1021/Jf302377B |
0.392 |
|
| 2012 |
Chen B, Panya A, McClements DJ, Decker EA. New insights into the role of iron in the promotion of lipid oxidation in bulk oils containing reverse micelles. Journal of Agricultural and Food Chemistry. 60: 3524-32. PMID 22404842 DOI: 10.1021/Jf300138H |
0.82 |
|
| 2012 |
Panya A, Laguerre M, Bayrasy C, Lecomte J, Villeneuve P, McClements DJ, Decker EA. An investigation of the versatile antioxidant mechanisms of action of rosmarinate alkyl esters in oil-in-water emulsions. Journal of Agricultural and Food Chemistry. 60: 2692-700. PMID 22324394 DOI: 10.1021/Jf204848B |
0.743 |
|
| 2012 |
Tian F, Decker EA, Goddard JM. Development of an iron chelating polyethylene film for active packaging applications. Journal of Agricultural and Food Chemistry. 60: 2046-52. PMID 22288894 DOI: 10.1021/Jf204585F |
0.338 |
|
| 2012 |
Decker EA, Akoh CC, Wilkes RS. Incorporation of (n-3) fatty acids in foods: challenges and opportunities. The Journal of Nutrition. 142: 610S-613S. PMID 22279141 DOI: 10.3945/Jn.111.149328 |
0.416 |
|
| 2012 |
McClements DJ, Henson L, Popplewell LM, Decker EA, Choi SJ. Inhibition of Ostwald ripening in model beverage emulsions by addition of poorly water soluble triglyceride oils. Journal of Food Science. 77: C33-8. PMID 22133014 DOI: 10.1111/J.1750-3841.2011.02484.X |
0.611 |
|
| 2012 |
Tokle T, Lesmes U, Decker EA, McClements DJ. Impact of dietary fiber coatings on behavior of protein-stabilized lipid droplets under simulated gastrointestinal conditions. Food & Function. 3: 58-66. PMID 22086435 DOI: 10.1039/C1Fo10129C |
0.754 |
|
| 2012 |
Lee SK, Mei L, Decker EA. Influence of sodium chloride on antioxidant enzyme activity and lipid oxidation in frozen ground pork. Meat Science. 46: 349-55. PMID 22062318 DOI: 10.1016/S0309-1740(97)00029-6 |
0.398 |
|
| 2012 |
Chan WK, Faustman C, Yin M, Decker EA. Lipid oxidation induced by oxymyoglobin and metmyoglobin with involvement of H(2)O(2) and superoxide anion. Meat Science. 46: 181-90. PMID 22062041 DOI: 10.1016/S0309-1740(97)00014-4 |
0.461 |
|
| 2012 |
Thanonkaew A, Wongyai S, McClements DJ, Decker EA. Effect of stabilization of rice bran by domestic heating on mechanical extraction yield, quality, and antioxidant properties of cold-pressed rice bran oil (Oryza saltiva L.) Lwt - Food Science and Technology. 48: 231-236. DOI: 10.1016/J.Lwt.2012.03.018 |
0.469 |
|
| 2012 |
Tokle T, Decker EA, McClements DJ. Utilization of interfacial engineering to produce novel emulsion properties: Pre-mixed lactoferrin/β-lactoglobulin protein emulsifiers Food Research International. 49: 46-52. DOI: 10.1016/J.Foodres.2012.07.054 |
0.535 |
|
| 2012 |
Waraho T, Cardenia V, Nishino Y, Seneviratne KN, Rodriguez-Estrada MT, McClements DJ, Decker EA. Antioxidant effects of mono- and diacylglycerols in non-stripped and stripped soybean oil-in-water emulsions Food Research International. 48: 353-358. DOI: 10.1016/J.Foodres.2012.05.017 |
0.853 |
|
| 2012 |
Simo OK, Mao Y, Tokle T, Decker EA, McClements DJ. Novel strategies for fabricating reduced fat foods: Heteroaggregation of lipid droplets with polysaccharides Food Research International. 48: 337-345. DOI: 10.1016/J.Foodres.2012.04.018 |
0.479 |
|
| 2012 |
Dong S, Panya A, Zeng M, Chen B, McClements DJ, Decker EA. Characteristics and antioxidant activity of hydrolyzed β-lactoglobulin-glucose Maillard reaction products Food Research International. 46: 55-61. DOI: 10.1016/J.Foodres.2011.11.022 |
0.739 |
|
| 2012 |
Kim TS, Decker EA, Lee J. Effects of chlorophyll photosensitisation on the oxidative stability in oil-in-water emulsions Food Chemistry. 133: 1449-1455. DOI: 10.1016/J.Foodchem.2012.02.033 |
0.524 |
|
| 2012 |
Kim TS, Decker EA, Lee J. Antioxidant capacities of α-tocopherol, trolox, ascorbic acid, and ascorbyl palmitate in riboflavin photosensitized oil-in-water emulsions Food Chemistry. 133: 68-75. DOI: 10.1016/J.Foodchem.2011.12.069 |
0.491 |
|
| 2012 |
Chen B, McClements DJ, Gray DA, Decker EA. Physical and oxidative stability of pre-emulsified oil bodies extracted from soybeans Food Chemistry. 132: 1514-1520. DOI: 10.1016/j.foodchem.2011.11.144 |
0.653 |
|
| 2012 |
Qian C, Decker EA, Xiao H, McClements DJ. Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type Food Chemistry. 132: 1221-1229. DOI: 10.1016/J.Foodchem.2011.11.091 |
0.49 |
|
| 2012 |
Matalanis A, Decker EA, McClements DJ. Inhibition of lipid oxidation by encapsulation of emulsion droplets within hydrogel microspheres Food Chemistry. 132: 766-772. DOI: 10.1016/J.Foodchem.2011.11.034 |
0.652 |
|
| 2012 |
Charoen R, Jangchud A, Jangchud K, Harnsilawat T, Decker EA, McClements DJ. Influence of interfacial composition on oxidative stability of oil-in-water emulsions stabilized by biopolymer emulsifiers Food Chemistry. 131: 1340-1346. DOI: 10.1016/J.Foodchem.2011.09.128 |
0.608 |
|
| 2012 |
Kittipongpittaya K, Chen B, Panya A, McClements DJ, Decker EA. Prooxidant activity of polar lipid oxidation products in bulk oil and oil-in-water emulsion Jaocs, Journal of the American Oil Chemists' Society. 89: 2187-2194. DOI: 10.1007/S11746-012-2128-5 |
0.824 |
|
| 2012 |
Qian C, Decker EA, Xiao H, McClements DJ. Solid lipid nanoparticles: Effect of carrier oil and emulsifier type on phase behavior and physical stability Jaocs, Journal of the American Oil Chemists' Society. 89: 17-28. DOI: 10.1007/S11746-011-1882-0 |
0.586 |
|
| 2012 |
Goddard JM, Mcclements DJ, Decker EA. Innovative technologies in the control of lipid oxidation Lipid Technology. 24: 275-277. DOI: 10.1002/Lite.201200242 |
0.516 |
|
| 2011 |
Qian C, Decker EA, Xiao H, McClements DJ. Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type. Food Chemistry. 132: 1221-1229. PMID 29243604 DOI: 10.1016/j.foodchem.2011.11.091 |
0.412 |
|
| 2011 |
Hur SJ, Joo ST, Lim BO, Decker EA, McClements JD. Impact of salt and lipid type on in vitro digestion of emulsified lipids. Food Chemistry. 126: 1559-64. PMID 25213927 DOI: 10.1016/J.Foodchem.2010.12.003 |
0.531 |
|
| 2011 |
Waraho T, McClements DJ, Decker EA. Impact of free fatty acid concentration and structure on lipid oxidation in oil-in-water emulsions. Food Chemistry. 129: 854-9. PMID 25212309 DOI: 10.1016/J.Foodchem.2011.05.034 |
0.845 |
|
| 2011 |
Dong S, Wei B, Chen B, McClements DJ, Decker EA. Chemical and antioxidant properties of casein peptide and its glucose Maillard reaction products in fish oil-in-water emulsions. Journal of Agricultural and Food Chemistry. 59: 13311-7. PMID 22097890 DOI: 10.1021/Jf203778Z |
0.642 |
|
| 2011 |
Chen B, McClements DJ, Decker EA. Minor components in food oils: a critical review of their roles on lipid oxidation chemistry in bulk oils and emulsions. Critical Reviews in Food Science and Nutrition. 51: 901-16. PMID 21955091 DOI: 10.1080/10408398.2011.606379 |
0.737 |
|
| 2011 |
Nutakul W, Sobers HS, Qiu P, Dong P, Decker EA, McClements DJ, Xiao H. Inhibitory effects of resveratrol and pterostilbene on human colon cancer cells: a side-by-side comparison. Journal of Agricultural and Food Chemistry. 59: 10964-70. PMID 21936500 DOI: 10.1021/Jf202846B |
0.364 |
|
| 2011 |
Laguerre M, Chen B, Lecomte J, Villeneuve P, McClements DJ, Decker EA. Antioxidant properties of chlorogenic acid and its alkyl esters in stripped corn oil in combination with phospholipids and/or water. Journal of Agricultural and Food Chemistry. 59: 10361-6. PMID 21851125 DOI: 10.1021/Jf2026742 |
0.71 |
|
| 2011 |
Chen B, Han A, Laguerre M, McClements DJ, Decker EA. Role of reverse micelles on lipid oxidation in bulk oils: impact of phospholipids on antioxidant activity of α-tocopherol and Trolox. Food & Function. 2: 302-9. PMID 21779568 DOI: 10.1039/C1Fo10046G |
0.718 |
|
| 2011 |
Lee J, Decker EA. Effects of metal chelator, sodium azide, and superoxide dismutase on the oxidative stability in riboflavin-photosensitized oil-in-water emulsion systems. Journal of Agricultural and Food Chemistry. 59: 6271-6. PMID 21542578 DOI: 10.1021/Jf2001537 |
0.518 |
|
| 2011 |
Lee SJ, Choi SJ, Li Y, Decker EA, McClements DJ. Protein-stabilized nanoemulsions and emulsions: comparison of physicochemical stability, lipid oxidation, and lipase digestibility. Journal of Agricultural and Food Chemistry. 59: 415-27. PMID 21133433 DOI: 10.1021/Jf103511V |
0.635 |
|
| 2011 |
mcclements dj, vega c, mcbride ae, decker ea. In Defense of Food Science Gastronomica. 11: 76-84. DOI: 10.1525/Gfc.2011.11.2.76 |
0.409 |
|
| 2011 |
Waraho T, Mcclements DJ, Decker EA. Mechanisms of lipid oxidation in food dispersions Trends in Food Science and Technology. 22: 3-13. DOI: 10.1016/J.Tifs.2010.11.003 |
0.848 |
|
| 2011 |
Choi SJ, Decker EA, Henson L, Popplewell LM, Xiao H, McClements DJ. Formulation and properties of model beverage emulsions stabilized by sucrose monopalmitate: Influence of pH and lyso-lecithin addition Food Research International. 44: 3006-3012. DOI: 10.1016/J.Foodres.2011.07.007 |
0.57 |
|
| 2011 |
Lim SS, Baik MY, Decker EA, Henson L, Michael Popplewell L, McClements DJ, Choi SJ. Stabilization of orange oil-in-water emulsions: A new role for ester gum as an Ostwald ripening inhibitor Food Chemistry. 128: 1023-1028. DOI: 10.1016/J.Foodchem.2011.04.008 |
0.59 |
|
| 2011 |
Decker EA, McClements DJ, Hur SJ. Comments on the letter to the editor Food Chemistry. 128: 822. DOI: 10.1016/J.Foodchem.2011.03.003 |
0.334 |
|
| 2011 |
Hur SJ, Lim BO, Decker EA, McClements DJ. In vitro human digestion models for food applications Food Chemistry. 125: 1-12. DOI: 10.1016/J.Foodchem.2010.08.036 |
0.417 |
|
| 2011 |
Li Y, Hu M, Xiao H, Du Y, Decker EA, McClements DJ. Corrigendum to “Controlling the functional performance of emulsion-based delivery systems using multi-component biopolymer coatings” European Journal of Pharmaceutics and Biopharmaceutics. 77: 186. DOI: 10.1016/J.Ejpb.2010.10.008 |
0.377 |
|
| 2011 |
Cardenia V, Waraho T, Rodriguez-Estrada MT, Julian McClements D, Decker EA. Antioxidant and prooxidant activity behavior of phospholipids in stripped soybean oil-in-water emulsions Jaocs, Journal of the American Oil Chemists' Society. 88: 1409-1416. DOI: 10.1007/S11746-011-1807-Y |
0.861 |
|
| 2011 |
Sørensen ADM, Nielsen NS, Decker EA, Let MB, Xu X, Jacobsen C. The efficacy of compounds with different polarities as antioxidants in emulsions with omega-3 lipids Jaocs, Journal of the American Oil Chemists' Society. 88: 489-502. DOI: 10.1007/S11746-010-1696-5 |
0.445 |
|
| 2011 |
Qian C, Decker EA, Xiao H, McClements DJ. Comparison of biopolymer emulsifier performance in formation and stabilization of orange oil-in-water emulsions Jaocs, Journal of the American Oil Chemists' Society. 88: 47-55. DOI: 10.1007/S11746-010-1658-Y |
0.539 |
|
| 2011 |
Hu M, Li Y, Decker EA, Xiao H, McClements DJ. Impact of Layer Structure on Physical Stability and Lipase Digestibility of Lipid Droplets Coated by Biopolymer Nanolaminated Coatings Food Biophysics. 6: 37-48. DOI: 10.1007/S11483-010-9173-0 |
0.469 |
|
| 2011 |
Zajdenwerg C, Branco GF, Alamed J, Decker EA, Castro IA. Correlation between sensory and chemical markers in the evaluation of Brazil nut oxidative shelf-life European Food Research and Technology. 233: 109-116. DOI: 10.1007/S00217-011-1493-X |
0.464 |
|
| 2011 |
Bou R, Boon C, Kweku A, Hidalgo D, Decker EA. Effect of different antioxidants on lycopene degradation in oil-in-water emulsions European Journal of Lipid Science and Technology. 113: 724-729. DOI: 10.1002/Ejlt.201000524 |
0.827 |
|
| 2010 |
Chen B, McClements DJ, Gray DA, Decker EA. Stabilization of soybean oil bodies by enzyme (laccase) cross-linking of adsorbed beet pectin coatings. Journal of Agricultural and Food Chemistry. 58: 9259-65. PMID 23654247 DOI: 10.1021/Jf102082U |
0.678 |
|
| 2010 |
McCowen KC, Ling PR, Decker E, Djordjevic D, Roberts RF, Coupland JN, Bistrian BR. A simple method of supplementation of omega-3 polyunsaturated fatty acids: Use of fortified yogurt in healthy volunteers Nutrition in Clinical Practice. 25: 641-645. PMID 21139129 DOI: 10.1177/0884533610385699 |
0.623 |
|
| 2010 |
Chen B, Han A, McClements DJ, Decker EA. Physical structures in soybean oil and their impact on lipid oxidation. Journal of Agricultural and Food Chemistry. 58: 11993-9. PMID 20964436 DOI: 10.1021/Jf102763P |
0.745 |
|
| 2010 |
Choi SJ, Decker EA, Henson L, Popplewell LM, McClements DJ. Influence of droplet charge on the chemical stability of citral in oil-in-water emulsions. Journal of Food Science. 75: C536-40. PMID 20722908 DOI: 10.1111/J.1750-3841.2010.01693.X |
0.582 |
|
| 2010 |
Laguerre M, Decker EA, Lecomte J, Villeneuve P. Methods for evaluating the potency and efficacy of antioxidants. Current Opinion in Clinical Nutrition and Metabolic Care. 13: 518-25. PMID 20601864 DOI: 10.1097/Mco.0B013E32833Aff12 |
0.369 |
|
| 2010 |
Decker EA, Park Y. Healthier meat products as functional foods. Meat Science. 86: 49-55. PMID 20580991 DOI: 10.1016/J.Meatsci.2010.04.021 |
0.324 |
|
| 2010 |
Boon CS, McClements DJ, Weiss J, Decker EA. Factors influencing the chemical stability of carotenoids in foods. Critical Reviews in Food Science and Nutrition. 50: 515-32. PMID 20544442 DOI: 10.1080/10408390802565889 |
0.773 |
|
| 2010 |
Gudipati V, Sandra S, McClements DJ, Decker EA. Oxidative stability and in vitro digestibility of fish oil-in-water emulsions containing multilayered membranes. Journal of Agricultural and Food Chemistry. 58: 8093-9. PMID 20527781 DOI: 10.1021/Jf101348C |
0.66 |
|
| 2010 |
Li Y, Hu M, Xiao H, Du Y, Decker EA, McClements DJ. Controlling the functional performance of emulsion-based delivery systems using multi-component biopolymer coatings. European Journal of Pharmaceutics and Biopharmaceutics : Official Journal of Arbeitsgemeinschaft FüR Pharmazeutische Verfahrenstechnik E.V. 76: 38-47. PMID 20470883 DOI: 10.1016/J.Ejpb.2010.05.004 |
0.472 |
|
| 2010 |
Bou R, Hanquet N, Codony R, Guardiola F, Decker EA. Effect of heating oxyhemoglobin and methemoglobin on microsomes oxidation. Meat Science. 85: 47-53. PMID 20374863 DOI: 10.1016/J.Meatsci.2009.12.002 |
0.41 |
|
| 2010 |
Mercadante AZ, Capitani CD, Decker EA, Castro IA. Effect of natural pigments on the oxidative stability of sausages stored under refrigeration. Meat Science. 84: 718-26. PMID 20374848 DOI: 10.1016/J.Meatsci.2009.10.031 |
0.468 |
|
| 2010 |
Panya A, Laguerre M, Lecomte J, Villeneuve P, Weiss J, McClements DJ, Decker EA. Effects of chitosan and rosmarinate esters on the physical and oxidative stability of liposomes. Journal of Agricultural and Food Chemistry. 58: 5679-84. PMID 20302369 DOI: 10.1021/Jf100133B |
0.774 |
|
| 2010 |
Cho YH, Decker EA, McClements DJ. Formation of protein-rich coatings around lipid droplets using the electrostatic deposition method. Langmuir : the Acs Journal of Surfaces and Colloids. 26: 7937-45. PMID 20163085 DOI: 10.1021/La904823B |
0.493 |
|
| 2010 |
Chen B, McClements DJ, Decker EA. Role of continuous phase anionic polysaccharides on the oxidative stability of menhaden oil-in-water emulsions. Journal of Agricultural and Food Chemistry. 58: 3779-84. PMID 20158199 DOI: 10.1021/Jf9037166 |
0.724 |
|
| 2010 |
Laguerre M, López Giraldo LJ, Lecomte J, Figueroa-Espinoza MC, Baréa B, Weiss J, Decker EA, Villeneuve P. Relationship between hydrophobicity and antioxidant ability of "phenolipids" in emulsion: a parabolic effect of the chain length of rosmarinate esters. Journal of Agricultural and Food Chemistry. 58: 2869-76. PMID 20131842 DOI: 10.1021/Jf904119V |
0.416 |
|
| 2010 |
Jones OG, Decker EA, McClements DJ. Comparison of protein-polysaccharide nanoparticle fabrication methods: impact of biopolymer complexation before or after particle formation. Journal of Colloid and Interface Science. 344: 21-9. PMID 20045114 DOI: 10.1016/J.Jcis.2009.12.017 |
0.428 |
|
| 2010 |
Hu M, Li Y, Decker EA, Xiao H, McClements DJ. Influence of tripolyphosphate cross-linking on the physical stability and lipase digestibility of chitosan-coated lipid droplets. Journal of Agricultural and Food Chemistry. 58: 1283-9. PMID 19921835 DOI: 10.1021/Jf903270Y |
0.501 |
|
| 2010 |
Mei L, Choi SJ, Alamed J, Henson L, Popplewell M, McClements DJ, Decker EA. Citral stability in oil-in-water emulsions with solid or liquid octadecane. Journal of Agricultural and Food Chemistry. 58: 533-6. PMID 19911843 DOI: 10.1021/Jf902665B |
0.58 |
|
| 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 |
0.601 |
|
| 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 |
0.79 |
|
| 2010 |
Matalanis A, Lesmes U, Decker EA, McClements DJ. Fabrication and characterization of filled hydrogel particles based on sequential segregative and aggregative biopolymer phase separation Food Hydrocolloids. 24: 689-701. DOI: 10.1016/J.Foodhyd.2010.04.009 |
0.726 |
|
| 2010 |
Hu M, Li Y, Decker EA, McClements DJ. Role of calcium and calcium-binding agents on the lipase digestibility of emulsified lipids using an in vitro digestion model Food Hydrocolloids. 24: 719-725. DOI: 10.1016/J.Foodhyd.2010.03.010 |
0.498 |
|
| 2010 |
Jones O, Decker EA, McClements DJ. Thermal analysis of β-lactoglobulin complexes with pectins or carrageenan for production of stable biopolymer particles Food Hydrocolloids. 24: 239-248. DOI: 10.1016/J.Foodhyd.2009.10.001 |
0.435 |
|
| 2010 |
Bou R, Chen B, Guardiola F, Codony R, Decker EA. Determination of lipid and protein hydroperoxides using the fluorescent probe diphenyl-1-pyrenylphosphine Food Chemistry. 123: 892-900. DOI: 10.1016/J.Foodchem.2010.05.003 |
0.552 |
|
| 2010 |
Lesmes U, Sandra S, Decker EA, McClements DJ. Impact of surface deposition of lactoferrin on physical and chemical stability of omega-3 rich lipid droplets stabilised by caseinate Food Chemistry. 123: 99-106. DOI: 10.1016/J.Foodchem.2010.04.007 |
0.78 |
|
| 2010 |
Choi SJ, Decker EA, Henson L, Popplewell LM, McClements DJ. Inhibition of citral degradation in model beverage emulsions using micelles and reverse micelles Food Chemistry. 122: 111-116. DOI: 10.1016/J.Foodchem.2010.02.025 |
0.607 |
|
| 2010 |
Sasaki K, Alamed J, Weiss J, Villeneuve P, López Giraldo LJ, Lecomte J, Figueroa-Espinoza MC, Decker EA. Relationship between the physical properties of chlorogenic acid esters and their ability to inhibit lipid oxidation in oil-in-water emulsions Food Chemistry. 118: 830-835. DOI: 10.1016/J.Foodchem.2009.05.070 |
0.549 |
|
| 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 |
0.45 |
|
| 2010 |
Decker EA, Alamed J, Castro IA. Interaction between polar components and the degree of unsaturation of fatty acids on the oxidative stability of emulsions Jaocs, Journal of the American Oil Chemists' Society. 87: 771-780. DOI: 10.1007/S11746-010-1556-3 |
0.503 |
|
| 2010 |
Salminen H, Heinonen M, Decker EA. Antioxidant effects of berry phenolics incorporated in oil-in-water emulsions with continuous phase β-Lactoglobulin Jaocs, Journal of the American Oil Chemists' Society. 87: 419-428. DOI: 10.1007/s11746-009-1506-0 |
0.363 |
|
| 2010 |
Gray DA, Payne G, McClements DJ, Decker EA, Lad M. Oxidative stability of Echium plantagineum seed oil bodies European Journal of Lipid Science and Technology. 112: 741-749. DOI: 10.1002/Ejlt.200900280 |
0.619 |
|
| 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. |
0.671 |
|
| 2009 |
Bou R, Codony R, Tres A, Decker EA, Guardiola F. Dietary strategies to improve nutritional value, oxidative stability, and sensory properties of poultry products. Critical Reviews in Food Science and Nutrition. 49: 800-22. PMID 20443160 DOI: 10.1080/10408390902911108 |
0.428 |
|
| 2009 |
Pignoli G, Bou R, Rodriguez-Estrada MT, Decker EA. Suitability of saturated aldehydes as lipid oxidation markers in washed turkey meat. Meat Science. 83: 412-6. PMID 20416697 DOI: 10.1016/J.Meatsci.2009.06.019 |
0.395 |
|
| 2009 |
Ke S, Huang Y, Decker EA, Hultin HO. Impact of citric acid on the tenderness, microstructure and oxidative stability of beef muscle. Meat Science. 82: 113-8. PMID 20416613 DOI: 10.1016/J.Meatsci.2008.12.010 |
0.65 |
|
| 2009 |
Laguerre M, Giraldo LJ, Lecomte J, Figueroa-Espinoza MC, Baréa B, Weiss J, Decker EA, Villeneuve P. Chain length affects antioxidant properties of chlorogenate esters in emulsion: the cutoff theory behind the polar paradox. Journal of Agricultural and Food Chemistry. 57: 11335-42. PMID 19899758 DOI: 10.1021/Jf9026266 |
0.39 |
|
| 2009 |
Choi SJ, Decker EA, Henson L, Popplewell LM, McClements DJ. Stability of citral in oil-in-water emulsions prepared with medium-chain triacylglycerols and triacetin. Journal of Agricultural and Food Chemistry. 57: 11349-53. PMID 19891478 DOI: 10.1021/Jf902761H |
0.588 |
|
| 2009 |
Helgason T, Awad TS, Kristbergsson K, Decker EA, McClements DJ, Weiss J. Impact of surfactant properties on oxidative stability of beta-carotene encapsulated within solid lipid nanoparticles. Journal of Agricultural and Food Chemistry. 57: 8033-40. PMID 19691283 DOI: 10.1021/Jf901682M |
0.538 |
|
| 2009 |
Waraho T, Cardenia V, Rodriguez-Estrada MT, McClements DJ, Decker EA. Prooxidant mechanisms of free fatty acids in stripped soybean oil-in-water emulsions. Journal of Agricultural and Food Chemistry. 57: 7112-7. PMID 19572645 DOI: 10.1021/Jf901270M |
0.855 |
|
| 2009 |
McClements DJ, Decker EA, Park Y, Weiss J. Structural design principles for delivery of bioactive components in nutraceuticals and functional foods. Critical Reviews in Food Science and Nutrition. 49: 577-606. PMID 19484636 DOI: 10.1080/10408390902841529 |
0.442 |
|
| 2009 |
Cho YH, Decker EA, McClements DJ. Competitive adsorption of mixed anionic polysaccharides at the surfaces of protein-coated lipid droplets. Langmuir : the Acs Journal of Surfaces and Colloids. 25: 2654-60. PMID 19437748 DOI: 10.1021/La8033287 |
0.469 |
|
| 2009 |
Boon CS, McClements DJ, Weiss J, Decker EA. Role of iron and hydroperoxides in the degradation of lycopene in oil-in-water emulsions. Journal of Agricultural and Food Chemistry. 57: 2993-8. PMID 19265448 DOI: 10.1021/Jf803747J |
0.803 |
|
| 2009 |
Alamed J, Chaiyasit W, McClements DJ, Decker EA. Relationships between free radical scavenging and antioxidant activity in foods. Journal of Agricultural and Food Chemistry. 57: 2969-76. PMID 19265447 DOI: 10.1021/Jf803436C |
0.821 |
|
| 2009 |
López-Giraldo LJ, Laguerre M, Lecomte J, Figueroa-Espinoza MC, Baréa B, Weiss J, Decker EA, Villeneuve P. Kinetic and stoichiometry of the reaction of chlorogenic acid and its alkyl esters against the DPPH radical. Journal of Agricultural and Food Chemistry. 57: 863-70. PMID 19143487 DOI: 10.1021/Jf803148Z |
0.408 |
|
| 2009 |
McClements DJ, Decker EA, Park Y. Controlling lipid bioavailability through physicochemical and structural approaches. Critical Reviews in Food Science and Nutrition. 49: 48-67. PMID 18949598 DOI: 10.1080/10408390701764245 |
0.496 |
|
| 2009 |
McClements DJ, Decker EA. Controlling lipid bioavailability using emulsion-based delivery systems Designing Functional Foods: Measuring and Controlling Food Structure Breakdown and Nutrient Absorption. 502-546. DOI: 10.1533/9781845696603.3.502 |
0.373 |
|
| 2009 |
Awad TS, Helgason T, Weiss J, Decker EA, McClements DJ. Effect of omega-3 fatty acids on crystallization, polymorphic transformation and stability of tripalmitin solid lipid nanoparticle suspensions Crystal Growth and Design. 9: 3405-3411. DOI: 10.1021/Cg8011684 |
0.578 |
|
| 2009 |
Chanasattru W, Jones OG, Decker EA, McClements DJ. Impact of cosolvents on formation and properties of biopolymer nanoparticles formed by heat treatment of β-lactoglobulin-Pectin complexes Food Hydrocolloids. 23: 2450-2457. DOI: 10.1016/J.Foodhyd.2009.07.003 |
0.439 |
|
| 2009 |
Jones OG, Decker EA, McClements DJ. Formation of biopolymer particles by thermal treatment of β-lactoglobulin-pectin complexes Food Hydrocolloids. 23: 1312-1321. DOI: 10.1016/J.Foodhyd.2008.11.013 |
0.447 |
|
| 2009 |
Chanasattru W, Decker EA, McClements DJ. Influence of glycerol and sorbitol on thermally induced droplet aggregation in oil-in-water emulsions stabilized by β-lactoglobulin Food Hydrocolloids. 23: 253-261. DOI: 10.1016/J.Foodhyd.2008.02.004 |
0.543 |
|
| 2009 |
Choi SJ, Decker EA, McClements DJ. Impact of iron encapsulation within the interior aqueous phase of water-in-oil-in-water emulsions on lipid oxidation Food Chemistry. 116: 271-276. DOI: 10.1016/J.Foodchem.2009.02.045 |
0.593 |
|
| 2009 |
Hur SJ, Decker EA, McClements DJ. Influence of initial emulsifier type on microstructural changes occurring in emulsified lipids during in vitro digestion Food Chemistry. 114: 253-262. DOI: 10.1016/J.Foodchem.2008.09.069 |
0.521 |
|
| 2009 |
McClements DJ, Decker EA. Designing functional foods: Measuring and controlling food structure breakdown and nutrient absorption Designing Functional Foods: Measuring and Controlling Food Structure Breakdown and Nutrient Absorption. 1-722. |
0.306 |
|
| 2008 |
Awad TS, Helgason T, Kristbergsson K, Weiss J, Decker EA, McClements DJ. Temperature scanning ultrasonic velocity study of complex thermal transformations in solid lipid nanoparticles. Langmuir : the Acs Journal of Surfaces and Colloids. 24: 12779-84. PMID 18925768 DOI: 10.1021/La802199P |
0.404 |
|
| 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 |
0.643 |
|
| 2008 |
Sandra S, Decker EA, McClements DJ. Effect of interfacial protein cross-linking on the in vitro digestibility of emulsified corn oil by pancreatic lipase. Journal of Agricultural and Food Chemistry. 56: 7488-94. PMID 18605732 DOI: 10.1021/Jf800741W |
0.584 |
|
| 2008 |
Katsuda MS, McClements DJ, Miglioranza LH, Decker EA. Physical and oxidative stability of fish oil-in-water emulsions stabilized with beta-lactoglobulin and pectin. Journal of Agricultural and Food Chemistry. 56: 5926-31. PMID 18582080 DOI: 10.1021/Jf800574S |
0.632 |
|
| 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 |
0.651 |
|
| 2008 |
Bonnaire L, Sandra S, Helgason T, Decker EA, Weiss J, McClements DJ. Influence of lipid physical state on the in vitro digestibility of emulsified lipids. Journal of Agricultural and Food Chemistry. 56: 3791-7. PMID 18433107 DOI: 10.1021/Jf800159E |
0.502 |
|
| 2008 |
Djordjevic D, Cercaci L, Alamed J, McClements DJ, Decker EA. Chemical and physical stability of protein and gum arabic-stabilized oil-in-water emulsions containing limonene. Journal of Food Science. 73: C167-72. PMID 18387094 DOI: 10.1111/J.1750-3841.2007.00659.X |
0.792 |
|
| 2008 |
Bou R, Codony R, Tres A, Decker EA, Guardiola F. Determination of hydroperoxides in foods and biological samples by the ferrous oxidation-xylenol orange method: a review of the factors that influence the method's performance. Analytical Biochemistry. 377: 1-15. PMID 18358821 DOI: 10.1016/J.Ab.2008.02.029 |
0.334 |
|
| 2008 |
Iwanaga D, Gray D, Decker EA, Weiss J, McClements DJ. Stabilization of soybean oil bodies using protective pectin coatings formed by electrostatic deposition. Journal of Agricultural and Food Chemistry. 56: 2240-5. PMID 18303824 DOI: 10.1021/Jf073060Y |
0.568 |
|
| 2008 |
Boon CS, Xu Z, Yue X, McClements DJ, Weiss J, Decker EA. Factors affecting lycopene oxidation in oil-in-water emulsions. Journal of Agricultural and Food Chemistry. 56: 1408-14. PMID 18237137 DOI: 10.1021/Jf072929+ |
0.825 |
|
| 2008 |
Chaiyasit W, McClements DJ, Weiss J, Decker EA. Impact of surface-active compounds on physicochemical and oxidative properties of edible oil. Journal of Agricultural and Food Chemistry. 56: 550-6. PMID 18163554 DOI: 10.1021/Jf072071O |
0.849 |
|
| 2008 |
Shaw LA, Faraji H, Aoki T, Djordjevic D, Mcclements DJ, Decker EA. Emulsion droplet interfacial engineering to deliver bioactive lipids into functional foods Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals. 184-206. DOI: 10.1533/9781845694210.2.184 |
0.654 |
|
| 2008 |
Thanonkaew A, Benjakul S, Visessanguan W, Decker EA. The effect of antioxidants on the quality changes of cuttlefish (Sepia pharaonis) muscle during frozen storage Lwt - Food Science and Technology. 41: 161-169. DOI: 10.1016/J.Lwt.2007.02.008 |
0.333 |
|
| 2008 |
Mun S, Cho Y, Decker EA, McClements DJ. Utilization of polysaccharide coatings to improve freeze-thaw and freeze-dry stability of protein-coated lipid droplets Journal of Food Engineering. 86: 508-518. DOI: 10.1016/J.Jfoodeng.2007.11.002 |
0.554 |
|
| 2008 |
Djordjevic D, Cercaci L, Alamed J, McClements DJ, Decker EA. Stability of citral in protein- and gum arabic-stabilized oil-in-water emulsions Food Chemistry. 106: 698-705. DOI: 10.1016/J.Foodchem.2007.06.033 |
0.761 |
|
| 2008 |
McClements DJ, Decker EA, Park Y, Weiss J. Designing food structure to control stability, digestion, release and absorption of lipophilic food components Food Biophysics. 3: 219-228. DOI: 10.1007/S11483-008-9070-Y |
0.481 |
|
| 2008 |
Weiss J, Decker EA, McClements DJ, Kristbergsson K, Helgason T, Awad T. Solid lipid nanoparticles as delivery systems for bioactive food components Food Biophysics. 3: 146-154. DOI: 10.1007/S11483-008-9065-8 |
0.395 |
|
| 2008 |
Awad TS, Helgason T, Kristbergsson K, Decker EA, Weiss J, McClements DJ. Effect of cooling and heating rates on polymorphic transformations and gelation of tripalmitin Solid Lipid Nanoparticle (SLN) suspensions Food Biophysics. 3: 155-162. DOI: 10.1007/S11483-008-9057-8 |
0.334 |
|
| 2007 |
Yuji H, Weiss J, Villeneuve P, López Giraldo LJ, Figueroa-Espinoza MC, Decker EA. Ability of surface-active antioxidants to inhibit lipid oxidation in oil-in-water emulsion. Journal of Agricultural and Food Chemistry. 55: 11052-6. PMID 18038996 DOI: 10.1021/Jf072586F |
0.571 |
|
| 2007 |
Pallandre S, Decker EA, McClements DJ. Improvement of stability of oil-in-water emulsions containing caseinate-coated droplets by addition of sodium alginate. Journal of Food Science. 72: E518-24. PMID 18034721 DOI: 10.1111/J.1750-3841.2007.00534.X |
0.543 |
|
| 2007 |
McClements DJ, Decker EA, Weiss J. Emulsion-based delivery systems for lipophilic bioactive components. Journal of Food Science. 72: R109-24. PMID 17995616 DOI: 10.1111/J.1750-3841.2007.00507.X |
0.5 |
|
| 2007 |
Iwanaga D, Gray DA, Fisk ID, Decker EA, Weiss J, McClements DJ. Extraction and characterization of oil bodies from soy beans: a natural source of pre-emulsified soybean oil. Journal of Agricultural and Food Chemistry. 55: 8711-6. PMID 17880158 DOI: 10.1021/Jf071008W |
0.578 |
|
| 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 |
0.853 |
|
| 2007 |
Djordjevic D, Cercaci L, Alamed J, McClements DJ, Decker EA. Chemical and physical stability of citral and limonene in sodium dodecyl sulfate-chitosan and gum arabic-stabilized oil-in-water emulsions. Journal of Agricultural and Food Chemistry. 55: 3585-91. PMID 17419641 DOI: 10.1021/Jf063472R |
0.754 |
|
| 2007 |
Shaw LA, McClements DJ, Decker EA. Spray-dried multilayered emulsions as a delivery method for omega-3 fatty acids into food systems. Journal of Agricultural and Food Chemistry. 55: 3112-9. PMID 17371041 DOI: 10.1021/Jf063068S |
0.606 |
|
| 2007 |
Gu YS, Decker EA, Julian McClements D. Application of multi-component biopolymer layers to improve the freeze–thaw stability of oil-in-water emulsions: β-Lactoglobulin–ι-carrageenan–gelatin Journal of Food Engineering. 80: 1246-1254. DOI: 10.1016/J.Jfoodeng.2006.09.015 |
0.48 |
|
| 2007 |
Chanasattru W, Decker EA, Julian McClements D. Inhibition of droplet flocculation in globular-protein stabilized oil-in-water emulsions by polyols Food Research International. 40: 1161-1169. DOI: 10.1016/J.Foodres.2007.06.012 |
0.475 |
|
| 2007 |
Chanasattru W, Decker EA, McClements DJ. Physicochemical basis for cosolvent modulation of β-lactoglobulin functionality: Interfacial tension study Food Research International. 40: 1098-1105. DOI: 10.1016/J.Foodres.2007.06.003 |
0.438 |
|
| 2007 |
Mun S, Decker EA, McClements DJ. Influence of emulsifier type on in vitro digestibility of lipid droplets by pancreatic lipase Food Research International. 40: 770-781. DOI: 10.1016/J.Foodres.2007.01.007 |
0.483 |
|
| 2007 |
Gu Y, Decker E, McClements DJ. Formation of colloidosomes by adsorption of small charged oil droplets onto the surface of large oppositely charged oil droplets Food Hydrocolloids. 21: 516-526. DOI: 10.1016/J.Foodhyd.2006.05.011 |
0.579 |
|
| 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 |
0.765 |
|
| 2007 |
Park GY, Mun S, Park Y, Rhee S, Decker EA, Weiss J, McClements DJ, Park Y. Influence of encapsulation of emulsified lipids with chitosan on their in vivo digestibility Food Chemistry. 104: 761-767. DOI: 10.1016/J.Foodchem.2006.12.020 |
0.521 |
|
| 2007 |
Chanasattru W, Decker EA, McClements DJ. Modulation of thermal stability and heat-induced gelation of β-lactoglobulin by high glycerol and sorbitol levels Food Chemistry. 103: 512-520. DOI: 10.1016/J.Foodchem.2006.08.020 |
0.45 |
|
| 2007 |
Cercaci L, Rodriguez-Estrada MT, Lercker G, Decker EA. Phytosterol oxidation in oil-in-water emulsions and bulk oil Food Chemistry. 102: 161-167. DOI: 10.1016/J.Foodchem.2006.05.010 |
0.578 |
|
| 2007 |
Thanonkaew A, Benjakul S, Visessanguan W, Decker EA. Yellow discoloration of the liposome system of cuttlefish (Sepia pharaonis) as influenced by lipid oxidation Food Chemistry. 102: 219-224. DOI: 10.1016/J.Foodchem.2006.05.008 |
0.458 |
|
| 2007 |
Chaiyasit W, Stanley CB, Strey HH, McClements DJ, Decker EA. Impact of surface active compounds on iron catalyzed oxidation of methyl linolenate in AOT-water-hexadecane systems Food Biophysics. 2: 57-66. DOI: 10.1007/S11483-007-9031-X |
0.849 |
|
| 2006 |
Lee S, Faustman C, Djordjevic D, Faraji H, Decker EA. Effect of antioxidants on stabilization of meat products fortified with n-3 fatty acids. Meat Science. 72: 18-24. PMID 22061369 DOI: 10.1016/J.Meatsci.2005.05.022 |
0.704 |
|
| 2006 |
Kellerby SS, Gu YS, McClements DJ, Decker EA. Lipid oxidation in a menhaden oil-in-water emulsion stabilized by sodium caseinate cross-linked with transglutaminase. Journal of Agricultural and Food Chemistry. 54: 10222-7. PMID 17177563 DOI: 10.1021/Jf062143W |
0.658 |
|
| 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 |
0.837 |
|
| 2006 |
Kellerby SS, McClements DJ, Decker EA. Role of proteins in oil-in-water emulsions on the stability of lipid hydroperoxides. Journal of Agricultural and Food Chemistry. 54: 7879-84. PMID 17002465 DOI: 10.1021/Jf061340S |
0.568 |
|
| 2006 |
Gu YS, Decker EA, McClements DJ. Irreversible thermal denaturation of beta-lactoglobulin retards adsorption of carrageenan onto beta-lactoglobulin-coated droplets. Langmuir : the Acs Journal of Surfaces and Colloids. 22: 7480-6. PMID 16922524 DOI: 10.1021/La061021V |
0.407 |
|
| 2006 |
Thanonkaew A, Benjakul S, Visessanguan W, Decker EA. Development of yellow pigmentation in squid (Loligo peali) as a result of lipid oxidation. Journal of Agricultural and Food Chemistry. 54: 956-62. PMID 16448208 DOI: 10.1021/Jf052107H |
0.483 |
|
| 2006 |
Mun S, Decker EA, McClements DJ. Effect of molecular weight and degree of deacetylation of chitosan on the formation of oil-in-water emulsions stabilized by surfactant-chitosan membranes. Journal of Colloid and Interface Science. 296: 581-90. PMID 16203009 DOI: 10.1016/J.Jcis.2005.09.023 |
0.572 |
|
| 2006 |
Lee S, Hernandez P, Djordjevic D, Faraji H, Hollender R, Faustman C, Decker EA. Effect of Antioxidants and Cooking on Stability of n-3 Fatty Acids in Fortified Meat Products Journal of Food Science. 71: C233-C238. DOI: 10.1111/J.1365-2621.2006.Tb15623.X |
0.663 |
|
| 2006 |
Djordjevic D, McClements D, Decker E. Oxidative Stability of Whey Protein-stabilized Oil-in-water Emulsions at pH 3: Potential ω-3 Fatty Acid Delivery Systems (Part B) Journal of Food Science. 69: C356-C362. DOI: 10.1111/J.1365-2621.2004.Tb10697.X |
0.774 |
|
| 2006 |
Donnelly JL, Decker EA, McClements DJ. Iron-Catalyzed Oxidation of Menhaden Oil as Affected by Emulsifiers Journal of Food Science. 63: 997-1000. DOI: 10.1111/J.1365-2621.1998.Tb15841.X |
0.657 |
|
| 2006 |
Suvanich V, Ghaedian R, Chanamai R, Decker EA, McClements DJ. Prediction of Proximate Fish Composition from Ultrasonic Properties: Catfish, Cod, Flounder, Mackerel and Salmon Journal of Food Science. 63: 966-968. DOI: 10.1111/J.1365-2621.1998.Tb15834.X |
0.402 |
|
| 2006 |
Klinkesorn U, Sophanodora P, Chinachoti P, Decker EA, McClements DJ. Characterization of spray-dried tuna oil emulsified in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition Food Research International. 39: 449-457. DOI: 10.1016/J.Foodres.2005.09.008 |
0.519 |
|
| 2006 |
Beysseriat M, Decker EA, McClements DJ. Preliminary study of the influence of dietary fiber on the properties of oil-in-water emulsions passing through an in vitro human digestion model Food Hydrocolloids. 20: 800-809. DOI: 10.1016/J.Foodhyd.2005.08.001 |
0.528 |
|
| 2006 |
SURH J, DECKER E, MCCLEMENTS D. Influence of pH and pectin type on properties and stability of sodium-caseinate stabilized oil-in-water emulsions Food Hydrocolloids. 20: 607-618. DOI: 10.1016/J.Foodhyd.2005.07.004 |
0.512 |
|
| 2006 |
KIM H, DECKER E, JULIANMCCLEMENTS D. Preparation of multiple emulsions based on thermodynamic incompatibility of heat-denatured whey protein and pectin solutions Food Hydrocolloids. 20: 586-595. DOI: 10.1016/J.Foodhyd.2005.06.007 |
0.439 |
|
| 2006 |
SURH J, DECKER E, MCCLEMENTS D. Properties and stability of oil-in-water emulsions stabilized by fish gelatin Food Hydrocolloids. 20: 596-606. DOI: 10.1016/J.Foodhyd.2005.06.002 |
0.581 |
|
| 2006 |
Alamed J, McClements DJ, Decker EA. Influence of heat processing and calcium ions on the ability of EDTA to inhibit lipid oxidation in oil-in-water emulsions containing omega-3 fatty acids Food Chemistry. 95: 585-590. DOI: 10.1016/J.Foodchem.2005.01.041 |
0.652 |
|
| 2006 |
Thanonkaew A, Benjakul S, Visessanguan W, Decker EA. The effect of metal ions on lipid oxidation, colour and physicochemical properties of cuttlefish (Sepia pharaonis) subjected to multiple freeze–thaw cycles Food Chemistry. 95: 591-599. DOI: 10.1016/J.Foodchem.2005.01.040 |
0.387 |
|
| 2006 |
Mun S, Decker EA, Park Y, Weiss J, McClements DJ. Influence of Interfacial Composition on in Vitro Digestibility of Emulsified Lipids: Potential Mechanism for Chitosan's Ability to Inhibit Fat Digestion Food Biophysics. 1: 21-29. DOI: 10.1007/S11483-005-9001-0 |
0.559 |
|
| 2005 |
Lee S, Decker EA, Faustman C, Mancini RA. The effects of antioxidant combinations on color and lipid oxidation in n-3 oil fortified ground beef patties. Meat Science. 70: 683-9. PMID 22063895 DOI: 10.1016/J.Meatsci.2005.02.017 |
0.525 |
|
| 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 |
0.759 |
|
| 2005 |
Okuda S, McClements DJ, Decker EA. Impact of lipid physical state on the oxidation of methyl linolenate in oil-in-water emulsions. Journal of Agricultural and Food Chemistry. 53: 9624-8. PMID 16302787 DOI: 10.1021/Jf0518960 |
0.603 |
|
| 2005 |
Klinkesorn U, Sophanodora P, Chinachoti P, McClements DJ, Decker EA. Stability of spray-dried tuna oil emulsions encapsulated with two-layered interfacial membranes. Journal of Agricultural and Food Chemistry. 53: 8365-71. PMID 16218689 DOI: 10.1021/Jf050761R |
0.678 |
|
| 2005 |
Chee CP, Gallaher JJ, Djordjevic D, Faraji H, McClements DJ, Decker EA, Hollender R, Peterson DG, Roberts RF, Coupland JN. Chemical and sensory analysis of strawberry flavoured yogurt supplemented with an algae oil emulsion Journal of Dairy Research. 72: 311-316. PMID 16174362 DOI: 10.1017/S0022029905001068 |
0.715 |
|
| 2005 |
Mun S, Decker EA, McClements DJ. Influence of droplet characteristics on the formation of oil-in-water emulsions stabilized by surfactant-chitosan layers. Langmuir : the Acs Journal of Surfaces and Colloids. 21: 6228-34. PMID 15982024 DOI: 10.1021/La050502W |
0.58 |
|
| 2005 |
Chaiyasit W, McClements DJ, Decker EA. The relationship between the physicochemical properties of antioxidants and their ability to inhibit lipid oxidation in bulk oil and oil-in-water emulsions. Journal of Agricultural and Food Chemistry. 53: 4982-8. PMID 15941345 DOI: 10.1021/Jf0501239 |
0.837 |
|
| 2005 |
Klinkesorn U, Sophanodora P, Chinachoti P, McClements DJ, Decker EA. Increasing the oxidative stability of liquid and dried tuna oil-in-water emulsions with electrostatic layer-by-layer deposition technology. Journal of Agricultural and Food Chemistry. 53: 4561-6. PMID 15913325 DOI: 10.1021/Jf0479158 |
0.629 |
|
| 2005 |
Decker EA, Warner K, Richards MP, Shahidi F. Measuring antioxidant effectiveness in food. Journal of Agricultural and Food Chemistry. 53: 4303-10. PMID 15884875 DOI: 10.1021/Jf058012X |
0.461 |
|
| 2005 |
Surh J, Gu YS, Decker EA, McClements DJ. Influence of environmental stresses on stability of O/W emulsions containing cationic droplets stabilized by SDS-fish gelatin membranes. Journal of Agricultural and Food Chemistry. 53: 4236-44. PMID 15884866 DOI: 10.1021/Jf047944I |
0.604 |
|
| 2005 |
Kim HJ, Decker EA, McClements DJ. Influence of protein concentration and order of addition on thermal stability of beta-lactoglobulin stabilized n-hexadecane oil-in-water emulsions at neutral pH. Langmuir : the Acs Journal of Surfaces and Colloids. 21: 134-9. PMID 15620294 DOI: 10.1021/la048019t |
0.439 |
|
| 2005 |
Thanonkaew A, Benjakul S, Visessanguan W, Decker EA. Lipid Oxidation in Microsomal Fraction of Squid Muscle (Loligo peali) Journal of Food Science. 70: c478-c482. DOI: 10.1111/J.1365-2621.2005.Tb11504.X |
0.467 |
|
| 2005 |
Klinkesorn U, Sophanodora P, Chinachoti P, Decker EA, McClements DJ. Encapsulation of emulsified tuna oil in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition Food Hydrocolloids. 19: 1044-1053. DOI: 10.1016/J.Foodhyd.2005.01.006 |
0.472 |
|
| 2005 |
Aoki T, Decker EA, McClements D. Influence of environmental stresses on stability of O/W emulsions containing droplets stabilized by multilayered membranes produced by a layer-by-layer electrostatic deposition technique Food Hydrocolloids. 19: 209-220. DOI: 10.1016/J.Foodhyd.2004.05.006 |
0.569 |
|
| 2005 |
Gu YS, Decker EA, McClements D. Influence of pH and carrageenan type on properties of β-lactoglobulin stabilized oil-in-water emulsions Food Hydrocolloids. 19: 83-91. DOI: 10.1016/J.Foodhyd.2004.04.016 |
0.519 |
|
| 2004 |
Connolly BJ, Decker EA. Peroxynitrite induced discoloration of muscle foods. Meat Science. 66: 499-505. PMID 22064154 DOI: 10.1016/S0309-1740(03)00153-0 |
0.338 |
|
| 2004 |
Kim HJ, Decker EA, McClements DJ. Comparison of droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulin at pH 3 and 7. Langmuir : the Acs Journal of Surfaces and Colloids. 20: 5753-8. PMID 16459589 |
0.422 |
|
| 2004 |
Díaz M, Decker EA. Antioxidant mechanisms of caseinophosphopeptides and casein hydrolysates and their application in ground beef. Journal of Agricultural and Food Chemistry. 52: 8208-13. PMID 15612819 DOI: 10.1021/Jf048869E |
0.658 |
|
| 2004 |
Kim HJ, Decker EA, McClements DJ. Influence of free protein on flocculation stability of beta-lactoglobulin stabilized oil-in-water emulsions at neutral pH and ambient temperature. Langmuir : the Acs Journal of Surfaces and Colloids. 20: 10394-8. PMID 15544365 DOI: 10.1021/la048122i |
0.445 |
|
| 2004 |
Gu YS, Decker EA, McClements DJ. Influence of iota-carrageenan on droplet flocculation of beta-lactoglobulin-stabilized oil-in-water emulsions during thermal processing. Langmuir : the Acs Journal of Surfaces and Colloids. 20: 9565-70. PMID 15491187 DOI: 10.1021/La048609R |
0.5 |
|
| 2004 |
Hu M, McClements DJ, Decker EA. Antioxidant activity of a proanthocyanidin-rich extract from grape seed in whey protein isolate stabilized algae oil-in-water emulsions. Journal of Agricultural and Food Chemistry. 52: 5272-6. PMID 15291507 DOI: 10.1021/Jf049486J |
0.596 |
|
| 2004 |
Faraji H, McClements DJ, Decker EA. Role of continuous phase protein on the oxidative stability of fish oil-in-water emulsions. Journal of Agricultural and Food Chemistry. 52: 4558-64. PMID 15237967 DOI: 10.1021/Jf035346I |
0.604 |
|
| 2004 |
Petursson S, Decker EA, McClements DJ. Stabilization of oil-in-water emulsions by cod protein extracts. Journal of Agricultural and Food Chemistry. 52: 3996-4001. PMID 15186128 DOI: 10.1021/Jf035251G |
0.555 |
|
| 2004 |
Gu YS, Decker EA, McClements DJ. Influence of pH and iota-carrageenan concentration on physicochemical properties and stability of beta-lactoglobulin-stabilized oil-in-water emulsions. Journal of Agricultural and Food Chemistry. 52: 3626-32. PMID 15161241 DOI: 10.1021/Jf0352834 |
0.499 |
|
| 2004 |
Ogawa S, Decker EA, McClements DJ. Production and characterization of O/W emulsions containing droplets stabilized by lecithin-chitosan-pectin mutilayered membranes. Journal of Agricultural and Food Chemistry. 52: 3595-600. PMID 15161236 DOI: 10.1021/Jf034436K |
0.581 |
|
| 2004 |
Park Y, Kelleher SD, McClements DJ, Decker EA. Incorporation and stabilization of omega-3 fatty acids in surimi made from cod, Gadus morhua. Journal of Agricultural and Food Chemistry. 52: 597-601. PMID 14759155 DOI: 10.1021/Jf034703M |
0.639 |
|
| 2004 |
Baier SK, Decker EA, McClements DJ. Impact of glycerol on thermostability and heat-induced gelation of bovine serum albumin Food Hydrocolloids. 18: 91-100. DOI: 10.1016/S0268-005X(03)00046-8 |
0.411 |
|
| 2004 |
Hu M, Julian McClements D, Decker EA. Impact of chelators on the oxidative stability of whey protein isolate-stabilized oil-in-water emulsions containing ω-3 fatty acids Food Chemistry. 88: 57-62. DOI: 10.1016/J.Foodchem.2004.01.022 |
0.576 |
|
| 2004 |
Baik MY, Suhendro EL, Nawar WW, McClements DJ, Decker EA, Chinachoti P. Effects of antioxidants and humidity on the oxidative stability of microencapsulated fish oil Journal of the American Oil Chemists' Society. 81: 355-360. DOI: 10.1007/S11746-004-0906-7 |
0.641 |
|
| 2003 |
Brannan RG, Decker EA. Degradation of γ- and α-tocopherol and formation of 5-nitro-γ-tocopherol induced by peroxynitrite in liposomes and skeletal muscle. Meat Science. 64: 149-56. PMID 22062861 DOI: 10.1016/S0309-1740(02)00172-9 |
0.713 |
|
| 2003 |
Moreau L, Kim HJ, Decker EA, McClements DJ. Production and characterization of oil-in-water emulsions containing droplets stabilized by beta-lactoglobulin-pectin membranes. Journal of Agricultural and Food Chemistry. 51: 6612-7. PMID 14558785 DOI: 10.1021/jf034332 |
0.552 |
|
| 2003 |
Ogawa S, Decker EA, McClements DJ. Influence of environmental conditions on the stability of oil in water emulsions containing droplets stabilized by lecithin-chitosan membranes. Journal of Agricultural and Food Chemistry. 51: 5522-7. PMID 12926908 DOI: 10.1021/Jf026103D |
0.63 |
|
| 2003 |
Ogawa S, Decker EA, McClements DJ. Production and characterization of O/W emulsions containing cationic droplets stabilized by lecithin-chitosan membranes. Journal of Agricultural and Food Chemistry. 51: 2806-12. PMID 12696977 DOI: 10.1021/Jf020590F |
0.574 |
|
| 2003 |
Díaz M, Dunn CM, McClements DJ, Decker EA. Use of caseinophosphopeptides as natural antioxidants in oil-in-water emulsions. Journal of Agricultural and Food Chemistry. 51: 2365-70. PMID 12670182 DOI: 10.1021/Jf025984L |
0.78 |
|
| 2003 |
Hu M, McClements DJ, Decker EA. Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate. Journal of Agricultural and Food Chemistry. 51: 1696-700. PMID 12617607 DOI: 10.1021/Jf020952J |
0.627 |
|
| 2003 |
Hu M, McClements DJ, Decker EA. Impact of whey protein emulsifiers on the oxidative stability of salmon oil-in-water emulsions. Journal of Agricultural and Food Chemistry. 51: 1435-9. PMID 12590494 DOI: 10.1021/Jf0203794 |
0.612 |
|
| 2003 |
Kim HJ, Decker EA, McClements DJ. Influence of sucrose on droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulin. Journal of Agricultural and Food Chemistry. 51: 766-72. PMID 12537455 DOI: 10.1021/Jf020567U |
0.527 |
|
| 2003 |
Kim HJ, Decker EA, McClements DJ. Impact of protein surface denaturation on droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulin. Journal of Agricultural and Food Chemistry. 50: 7131-7. PMID 12428972 DOI: 10.1021/jf020366q |
0.473 |
|
| 2003 |
Cho Y, Alamed J, McClements D, Decker E. Ability of Chelators to Alter the Physical Location and Prooxidant Activity of Iron in Oil-in-Water Emulsions Journal of Food Science. 68: 1952-1957. DOI: 10.1111/J.1365-2621.2003.Tb07000.X |
0.594 |
|
| 2002 |
Brannan RG, Decker EA. Nitric oxide synthase activity in muscle foods. Meat Science. 62: 229-35. PMID 22061416 DOI: 10.1016/S0309-1740(01)00251-0 |
0.717 |
|
| 2002 |
Cho YJ, McClements DJ, Decker EA. Ability of surfactant micelles to alter the physical location and reactivity of iron in oil-in-water emulsion. Journal of Agricultural and Food Chemistry. 50: 5704-10. PMID 12236702 DOI: 10.1021/Jf020433G |
0.578 |
|
| 2002 |
Nuchi CD, Hernandez P, McClements DJ, Decker EA. Ability of lipid hydroperoxides to partition into surfactant micelles and alter lipid oxidation rates in emulsions. Journal of Agricultural and Food Chemistry. 50: 5445-9. PMID 12207489 DOI: 10.1021/Jf020095J |
0.658 |
|
| 2002 |
Connolly BJ, Brannan RG, Decker EA. Potential of peroxynitrite to alter the color of myoglobin in muscle foods. Journal of Agricultural and Food Chemistry. 50: 5220-3. PMID 12188633 DOI: 10.1021/Jf020289Z |
0.73 |
|
| 2002 |
Richards MP, Chaiyasit W, McClements DJ, Decker EA. Ability of surfactant micelles to alter the partitioning of phenolic antioxidants in oil-in-water emulsions. Journal of Agricultural and Food Chemistry. 50: 1254-9. PMID 11853513 DOI: 10.1021/Jf011324P |
0.849 |
|
| 2002 |
Zhou S, Dickinson LC, Yang L, Decker EA. Identification of hydrazine in commercial preparations of carnosine and its influence on carnosine's antioxidative properties. Analytical Biochemistry. 261: 79-86. PMID 9683515 DOI: 10.1006/Abio.1998.2724 |
0.451 |
|
| 2002 |
Lee S, Han J, Decker E. Antioxidant Activity of Phosvitin in Phosphatidylcholine Liposomes and Meat Model Systems Journal of Food Science. 67: 37-41. DOI: 10.1111/J.1365-2621.2002.Tb11355.X |
0.377 |
|
| 2002 |
Danviriyakul S, McClements D, Decker E, Nawar W, Chinachoti P. Physical Stability of Spray-Dried Milk Fat Emulsion as Affected by Emulsifiers and Processing Conditions Journal of Food Science. 67: 2183-2189. DOI: 10.1111/J.1365-2621.2002.Tb09524.X |
0.511 |
|
| 2002 |
Kim H, Decker EA, McClements DJ. Role of Postadsorption Conformation Changes of β-Lactoglobulin on Its Ability To Stabilize Oil Droplets against Flocculation during Heating at Neutral pH Langmuir. 18: 7577-7583. DOI: 10.1021/la020385u |
0.453 |
|
| 2001 |
Nuchi CD, McClements DJ, Decker EA. Impact of tween 20 hydroperoxides and iron on the oxidation of methyl linoleate and salmon oil dispersions. Journal of Agricultural and Food Chemistry. 49: 4912-6. PMID 11600043 DOI: 10.1021/jf010370m |
0.582 |
|
| 2001 |
Carr AC, Decker EA, Park Y, Frei B. Comparison of low-density lipoprotein modification by myeloperoxidase-derived hypochlorous and hypobromous acids. Free Radical Biology & Medicine. 31: 62-72. PMID 11425491 DOI: 10.1016/S0891-5849(01)00552-4 |
0.431 |
|
| 2001 |
Brannan RG, Decker EA. Peroxynitrite-induced oxidation of lipids: implications for muscle foods. Journal of Agricultural and Food Chemistry. 49: 3074-9. PMID 11410011 DOI: 10.1021/Jf001407Q |
0.731 |
|
| 2001 |
Decker EA, Ivanov V, Zhu BZ, Frei B. Inhibition of low-density lipoprotein oxidation by carnosine histidine. Journal of Agricultural and Food Chemistry. 49: 511-6. PMID 11305256 DOI: 10.1021/Jf0010533 |
0.41 |
|
| 2001 |
Sigfusson H, Decker EA, Morrissey M, McClements DJ. Ultrasonic Characterization of North Pacific Albacore (Thunnus alalunga) Journal of Aquatic Food Product Technology. 10: 5-20. DOI: 10.1300/J030V10N03_02 |
0.395 |
|
| 2001 |
Sigfusson H, Decker EA, McClements DJ. Ultrasonic characterization of Atlantic mackerel (Scomber scombrus) Food Research International. 34: 15-23. DOI: 10.1016/S0963-9969(00)00123-X |
0.404 |
|
| 2001 |
Brannan RG, Connolly BJ, Decker EA. Peroxynitrite: A potential initiator of lipid oxidation in food Trends in Food Science and Technology. 12: 164-173. DOI: 10.1016/S0924-2244(01)00073-5 |
0.747 |
|
| 2000 |
Livisay SA, Zhou S, Ip C, Decker EA. Impact of dietary conjugated linoleic acid on the oxidative stability of rat liver microsomes and skeletal muscle homogenates. Journal of Agricultural and Food Chemistry. 48: 4162-7. PMID 10995331 DOI: 10.1021/Jf991343N |
0.409 |
|
| 2000 |
Chaiyasit W, Silvestre MP, McClements DJ, Decker EA. Ability of surfactant hydrophobic tail group size to alter lipid oxidation in oil-in-water emulsions. Journal of Agricultural and Food Chemistry. 48: 3077-80. PMID 10956071 DOI: 10.1021/Jf000323E |
0.857 |
|
| 2000 |
Silvestre MP, Chaiyasit W, Brannan RG, McClements DJ, Decker EA. Ability of surfactant headgroup size to alter lipid and antioxidant oxidation in oil-in-water emulsions. Journal of Agricultural and Food Chemistry. 48: 2057-61. PMID 10888498 DOI: 10.1021/Jf991162L |
0.864 |
|
| 2000 |
Baublis AJ, Lu C, Clydesdale FM, Decker EA. Potential of wheat-based breakfast cereals as a source of dietary antioxidants. Journal of the American College of Nutrition. 19: 308S-311S. PMID 10875602 DOI: 10.1080/07315724.2000.10718965 |
0.401 |
|
| 2000 |
Tong LM, Sasaki S, McClements DJ, Decker EA. Mechanisms of the antioxidant activity of a high molecular weight fraction of whey. Journal of Agricultural and Food Chemistry. 48: 1473-8. PMID 10820045 DOI: 10.1021/Jf991342V |
0.589 |
|
| 2000 |
Mei L, McClements DJ, Decker EA. Lipid oxidation in emulsions as affected by charge status of antioxidants and emulsion droplets. Journal of Agricultural and Food Chemistry. 47: 2267-73. PMID 10794621 DOI: 10.1021/Jf980955P |
0.669 |
|
| 2000 |
Mancuso JR, McClements DJ, Decker EA. Iron-accelerated cumene hydroperoxide decomposition in hexadecane and trilaurin emulsions. Journal of Agricultural and Food Chemistry. 48: 213-9. PMID 10691618 DOI: 10.1021/Jf990757D |
0.545 |
|
| 2000 |
Zhou S, Decker EA. Ability of carnosine and other skeletal muscle components to quench unsaturated aldehydic lipid oxidation products. Journal of Agricultural and Food Chemistry. 47: 51-5. PMID 10563848 DOI: 10.1021/Jf980780J |
0.414 |
|
| 2000 |
Mancuso JR, McClements DJ, Decker EA. Ability of iron to promote surfactant peroxide decomposition and oxidize alpha-tocopherol. Journal of Agricultural and Food Chemistry. 47: 4146-9. PMID 10552781 DOI: 10.1021/Jf990453R |
0.526 |
|
| 2000 |
Mancuso JR, McClements DJ, Decker EA. The effects of surfactant type, pH, and chelators on the oxidation of salmon oil-in-water emulsions. Journal of Agricultural and Food Chemistry. 47: 4112-6. PMID 10552775 DOI: 10.1021/Jf990203A |
0.643 |
|
| 2000 |
Zhou S, Decker EA. Ability of amino acids, dipeptides, polyamines, and sulfhydryls to quench hexanal, a saturated aldehydic lipid oxidation product. Journal of Agricultural and Food Chemistry. 47: 1932-6. PMID 10552473 DOI: 10.1021/Jf980939S |
0.465 |
|
| 2000 |
Sigfusson H, Decker E, McClements DJ. Rapid Prediction of Atlantic Mackerel (Scomber scombrus) Composition Using a Hand-Held Ultrasonic Device Journal of Aquatic Food Product Technology. 9: 27-38. DOI: 10.1300/J030V09N03_03 |
0.399 |
|
| 2000 |
Tong L, Sasaki S, McClements D, Decker E. Antioxidant Activity of Whey in a Salmon Oil Emulsion Journal of Food Science. 65: 1325-1329. DOI: 10.1111/J.1365-2621.2000.Tb10606.X |
0.658 |
|
| 2000 |
MCCLEMENTS D, DECKER E. Lipid Oxidation in Oil-in-Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems Journal of Food Science. 65: 1270-1282. DOI: 10.1111/J.1365-2621.2000.Tb10596.X |
0.645 |
|
| 2000 |
Baublis A, Decker E, Clydesdale F. Antioxidant effect of aqueous extracts from wheat based ready-to-eat breakfast cereals Food Chemistry. 68: 1-6. DOI: 10.1016/S0308-8146(99)00142-9 |
0.395 |
|
| 1999 |
Gopalakrishnan J, Decker EA, Means WJ. Antioxidant activity of mechanically separated pork extracts. Meat Science. 52: 101-10. PMID 22062149 DOI: 10.1016/S0309-1740(98)00154-5 |
0.425 |
|
| 1999 |
Silvestre M, Decker E, McClements D. Influence of copper on the stability of whey protein stabilized emulsions Food Hydrocolloids. 13: 419-424. DOI: 10.1016/S0268-005X(99)00027-2 |
0.561 |
|
| 1998 |
Mei L, Cromwell GL, Crum AD, Decker EA. Influence of dietary β-alanine and histidine on the oxidative stability of pork. Meat Science. 49: 55-64. PMID 22063184 DOI: 10.1016/S0309-1740(97)00108-3 |
0.362 |
|
| 1998 |
Tomaino RM, Decker EA. High-fat meals and endothelial function. Nutrition Reviews. 56: 182-5. PMID 9656730 DOI: 10.1111/J.1753-4887.1998.Tb06135.X |
0.323 |
|
| 1998 |
Decker EA. Phenolics: prooxidants or antioxidants? Nutrition Reviews. 55: 396-8. PMID 9420450 DOI: 10.1111/J.1753-4887.1997.Tb01580.X |
0.377 |
|
| 1998 |
Bett KL, Johnsen PB, Webster CD, Tiu LG, Xiong YL, Decker EA. Sensory and Chemical Evaluation of Sunshine Bass(Morone chrysops×M. saxatilis)Fillets During Frozen Storage Journal of Applied Aquaculture. 8: 53-67. DOI: 10.1300/J028V08N01_04 |
0.387 |
|
| 1998 |
Decker E. Strategies for manipulating the prooxidative/antioxidative balance of foods to maximize oxidative stability Trends in Food Science & Technology. 9: 241-248. DOI: 10.1016/S0924-2244(98)00045-4 |
0.458 |
|
| 1998 |
Mei L, McClements D, Wu J, Decker EA. Iron-catalyzed lipid oxidation in emulsion as affected by surfactant, pH and NaCl Food Chemistry. 61: 307-312. DOI: 10.1016/S0308-8146(97)00058-7 |
0.62 |
|
| 1998 |
Ghaedian R, Coupland JN, Decker EA, McClements DJ. Ultrasonic determination of fish composition Journal of Food Engineering. 35: 323-337. DOI: 10.1016/S0260-8774(98)00027-2 |
0.459 |
|
| 1997 |
CHAN WK, FAUSTMAN C, DECKER EA. Oxymyoglobin Oxidation as Affected by Oxidation Products of Phosphatidylcholine Liposomes Journal of Food Science. 62: 709-712. DOI: 10.1111/J.1365-2621.1997.Tb15441.X |
0.431 |
|
| 1997 |
Ghaedian R, Decker EA, McCLEMENTS DJ. Use of Ultrasound to Determine Cod Fillet Composition Journal of Food Science. 62: 500-504. DOI: 10.1111/J.1365-2621.1997.Tb04415.X |
0.424 |
|
| 1996 |
Decker EA. The role of stereospecific saturated fatty acid positions on lipid nutrition. Nutrition Reviews. 54: 108-10. PMID 8710239 DOI: 10.1111/J.1753-4887.1996.Tb03884.X |
0.442 |
|
| 1996 |
Xiong YL, Decker EA, Blanchard SP, Webster CD, Tiu LG, Tidwell JH, Crum AD, Shantha NC. Dietary Protein Level Has Minimal Effect on Flesh Quality of Frozen Stored Sunshine Bass,Morone chrysops×M. saxatilis Journal of Applied Aquaculture. 6: 47-63. DOI: 10.1300/J028V06N01_05 |
0.382 |
|
| 1996 |
LEE S, MEI L, DECKER E. Lipid Oxidation in Cooked Turkey as Affected by Added Antioxidant Enzymes Journal of Food Science. 61: 726-728. DOI: 10.1111/J.1365-2621.1996.Tb12190.X |
0.374 |
|
| 1996 |
Sasaki S, Ohta T, Decker EA. Antioxidant Activity of Water-Soluble Fractions of Salmon Spermary Tissue Journal of Agricultural and Food Chemistry. 44: 1682-1686. DOI: 10.1021/Jf950778H |
0.481 |
|
| 1996 |
Srinivasan S, Xiong YL, Decker EA. Inhibition of Protein and Lipid Oxidation in Beef Heart Surimi-like Material by Antioxidants and Combinations of pH, NaCl, and Buffer Type in the Washing Media† Journal of Agricultural and Food Chemistry. 44: 119-125. DOI: 10.1021/Jf950385I |
0.481 |
|
| 1995 |
Decker EA. The role of phenolics, conjugated linoleic acid, carnosine, and pyrroloquinoline quinone as nonessential dietary antioxidants. Nutrition Reviews. 53: 49-58. PMID 7770184 DOI: 10.1111/J.1753-4887.1995.Tb01502.X |
0.462 |
|
| 1995 |
Hennig B, Toborek M, Boissonneault GA, Shantha NC, Decker EA, Oeltgen PR. Animal and plant fats selectively modulate oxidizability of rabbit LDL and LDL-mediated disruption of endothelial barrier function. The Journal of Nutrition. 125: 2045-54. PMID 7643238 DOI: 10.1093/Jn/125.8.2045 |
0.446 |
|
| 1995 |
SHANTHA N, DECKER E. CONJUGATED LINOLEIC ACID CONCENTRATIONS IN COOKED BEEF CONTAINING ANTIOXIDANTS AND HYDROGEN DONORS Journal of Food Lipids. 2: 57-64. DOI: 10.1111/J.1745-4522.1995.Tb00030.X |
0.401 |
|
| 1995 |
SHANTHA NC, RAM LN, O'LEARY J, HICKS CL, DECKER EA. Conjugated Linoleic Acid Concentrations in Dairy Products as Affected by Processing and Storage Journal of Food Science. 60: 695-697. DOI: 10.1111/J.1365-2621.1995.Tb06208.X |
0.317 |
|
| 1995 |
DECKER EA, CHAN WK, LIVISAY SA, BUTTERFIELD DA, FAUSTMAN C. Interactions Between Carnosine and the Different Redox States of Myoglobin Journal of Food Science. 60: 1201-1204. DOI: 10.1111/J.1365-2621.1995.Tb04555.X |
0.382 |
|
| 1994 |
Chan KM, Decker EA. Endogenous skeletal muscle antioxidants. Critical Reviews in Food Science and Nutrition. 34: 403-26. PMID 7945896 DOI: 10.1080/10408399409527669 |
0.381 |
|
| 1994 |
MEI L, CRUM AD, DECKER EA. DEVELOPMENT OF LIPID OXIDATION AND INACTIVATION OF ANTIOXIDANT ENZYMES IN COOKED PORK AND BEEF Journal of Food Lipids. 1: 273-283. DOI: 10.1111/J.1745-4522.1994.Tb00252.X |
0.417 |
|
| 1994 |
Shantha NC, Decker EA. Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids Journal of Aoac International. 77: 421-424. DOI: 10.1093/Jaoac/77.2.421 |
0.401 |
|
| 1994 |
Chan WKM, Decker EA, Lee JB, Butterfield DA. EPR Spin-Trapping Studies of the Hydroxyl Radical Scavenging Activity of Carnosine and Related Dipeptides Journal of Agricultural and Food Chemistry. 42: 1407-1410. DOI: 10.1021/Jf00043A003 |
0.302 |
|
| 1993 |
Decker EA, Crum AD. Antioxidant activity of carnosine in cooked ground pork. Meat Science. 34: 245-53. PMID 22060667 DOI: 10.1016/0309-1740(93)90031-C |
0.386 |
|
| 1993 |
Hennig B, Ramasamy S, Alvarado A, Shantha NC, Boissonneault GA, Decker EA, Watkins BA. Selective disruption of endothelial barrier function in culture by pure fatty acids and fatty acids derived from animal and plant fats. The Journal of Nutrition. 123: 1208-16. PMID 8320562 DOI: 10.1093/Jn/123.7.1208 |
0.348 |
|
| 1993 |
XIONG Y, DECKER E, ROBE G, MOODY W. Gelation of Crude Myofibrillar Protein Isolated From Beef Heart Under Antioxidative Conditions Journal of Food Science. 58: 1241-1244. DOI: 10.1111/J.1365-2621.1993.Tb06156.X |
0.38 |
|
| 1993 |
DECKER EA, CRUM AD, SHANTHA N, MORRISSEY PA. Catalysis of Lipid Oxidation by Iron from an Insoluble Fraction of Beef Diaphragm Muscle Journal of Food Science. 58: 233-236. DOI: 10.1111/J.1365-2621.1993.Tb04244.X |
0.445 |
|
| 1993 |
Shantha NC, Decker EA, Hennig B. Comparison of Methylation Methods for the Quantitation of Conjugated Linoleic Acid Isomers Journal of Aoac International. 76: 644-649. DOI: 10.1093/Jaoac/76.3.644 |
0.33 |
|
| 1993 |
Wan L, Xiong YL, Decker EA. Inhibition of oxidation during washing improves the functionality of bovine cardiac myofibrillar protein. Journal of Agricultural and Food Chemistry. 41: 2267-2271. DOI: 10.1021/Jf00036A008 |
0.386 |
|
| 1993 |
Decker EA, Xiong YL, Calvert JT, Crum AD, Blanchard SP. Chemical, physical, and functional properties of oxidized turkey white muscle myofibrillar proteins Journal of Agricultural and Food Chemistry. 41: 186-189. DOI: 10.1021/Jf00026A007 |
0.388 |
|
| 1993 |
SHANTHA N, DECKER E. Conjugated linoleic acid concentrations in processed cheese containing hydrogen donors, iron and dairy-based additives Food Chemistry. 47: 257-261. DOI: 10.1016/0308-8146(93)90158-C |
0.333 |
|
| 1992 |
Decker EA, Crum AD, Calvert JT. Differences in the antioxidant mechanism of carnosine in the presence of copper and iron Journal of Agricultural and Food Chemistry. 40: 756-759. DOI: 10.1021/Jf00017A009 |
0.403 |
|
| 1991 |
Ramasamy S, Boissonneault GA, Decker EA, Hennig B. Linoleic acid-induced endothelial cell injury: role of membrane-bound enzyme activities and lipid oxidation. Journal of Biochemical Toxicology. 6: 29-35. PMID 1831858 DOI: 10.1002/Jbt.2570060105 |
0.359 |
|
| 1991 |
FARAJI H, DECKER EA. Inhibition of Phosphatidylcholine Liposome Oxidation by Porcine Plasma Journal of Food Science. 56: 1038-1041. DOI: 10.1111/J.1365-2621.1991.Tb14636.X |
0.345 |
|
| 1991 |
SEMAN DL, DECKER EA, CRUM AD. Factors Affecting Catalysis of Lipid Oxidation by a Ferritin containing Extract of Beef Muscle Journal of Food Science. 56: 356-358. DOI: 10.1111/J.1365-2621.1991.Tb05279.X |
0.478 |
|
| 1991 |
COLBERT LB, DECKER EA. Antioxidant Activity of an Ultrafiltration Permeate from Acid Whey Journal of Food Science. 56: 1248-1250. DOI: 10.1111/J.1365-2621.1991.Tb04744.X |
0.427 |
|
| 1991 |
DECKER EA, CRUM AD. Inhibition of Oxidative Rancidity in Salted Ground Pork by Carnosine Journal of Food Science. 56: 1179-1181. DOI: 10.1111/J.1365-2621.1991.Tb04728.X |
0.468 |
|
| 1991 |
Faraji H, Decker EA, Aaron DK. Suppression of lipid oxidation in phosphatidylcholine liposomes and ground pork by spray-dried porcine plasma Journal of Agricultural and Food Chemistry. 39: 1288-1290. DOI: 10.1021/Jf00007A018 |
0.365 |
|
| 1991 |
Decker EA, Crum AD, Mims SD, Tidwell JH. Processing yields and composition of paddlefish (Polyodon spathula), a potential aquaculture species Journal of Agricultural and Food Chemistry. 39: 686-688. DOI: 10.1021/Jf00004A012 |
0.4 |
|
| 1990 |
DECKER EA, HULTIN HO. Nonenzymic Catalysts of Lipid Oxidation in Mackerel Ordinary Muscle Journal of Food Science. 55: 951-953. DOI: 10.1111/J.1365-2621.1990.Tb01572.X |
0.61 |
|
| 1990 |
DECKER EA, HULTIN HO. Factors Influencing Catalysis of Lipid Oxidation by the Soluble Fraction of Mackerel Muscle Journal of Food Science. 55: 947-950. DOI: 10.1111/J.1365-2621.1990.Tb01571.X |
0.589 |
|
| 1990 |
Decker EA, Welch B. Role of ferritin as a lipid oxidation catalyst in muscle food Journal of Agricultural and Food Chemistry. 38: 674-677. DOI: 10.1021/Jf00093A019 |
0.376 |
|
| 1990 |
Decker EA, Faraji H. Inhibition of lipid oxidation by carnosine Journal of the American Oil Chemists' Society. 67: 650-652. DOI: 10.1007/Bf02540416 |
0.491 |
|
| 1989 |
DECKER EA, HUANG C, OSINCHAK JE, HULTIN HO. IRON AND COPPER: ROLE IN ENZYMIC LIPID OXIDATION OF FISH SARCOPLASMIC RETICULUM AT IN SITU CONCENTRATIONS Journal of Food Biochemistry. 13: 179-186. DOI: 10.1111/J.1745-4514.1989.Tb00392.X |
0.603 |
|
| 1988 |
Decker EA, Erickson MC, Hultin HO. Enzymic lipid oxidative activities of sarcoplasmic reticulum in several species of northwest atlantic fish Comparative Biochemistry and Physiology -- Part B: Biochemistry And. 91: 7-9. DOI: 10.1016/0305-0491(88)90106-X |
0.644 |
|
| 1986 |
Decker EA, Schanus EG. Catalysis of linoleate oxidation by soluble chicken muscle proteins Journal of the American Oil Chemists’ Society. 63: 101-104. DOI: 10.1007/Bf02676133 |
0.378 |
|
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