Comparison of Antioxidant Capacities of Rosmarinate Alkyl Esters in Riboflavin Photosensitized Oil-in-Water Emulsions

An Investigation of the Versatile Antioxidant Mechanisms of Action of Rosmarinate Alkyl Esters in Oil-in-Water Emulsions

(2012) Atikorn Panya et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Lipophilization of dihydrocaffeic acid affects its antioxidative properties in fish-oil-enriched emulsions

(2011) Ann-Dorit Moltke Sørensen et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Chain Length Effects in Isoflavonoid Daidzein Alkoxy Derivatives as Antioxidants: A Quantum Mechanical Approach

(2011) Cun-Bin An et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Metal Chelator, Sodium Azide, and Superoxide Dismutase on the Oxidative Stability in Riboflavin-Photosensitized Oil-in-Water Emulsion Systems

(2011) JaeHwan Lee et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Revisiting the Polar Paradox Theory: A Critical Overview

(2011) Fereidoon Shahidi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Does hydrophobicity always enhance antioxidant drugs? A cut-off effect of the chain length of functionalized chlorogenate esters on ROS-overexpressing fibroblasts

(2011) Mickaël Laguerre et al.   JOURNAL OF PHARMACY AND PHARMACOLOGY

Analysis of volatile compounds from chlorophyll photosensitized linoleic acid by headspace solid-phase microextraction (HS-SPME)

(2010) JaeHwan Lee et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Surface-Active Properties of Lipophilic Antioxidants Tyrosol and Hydroxytyrosol Fatty Acid Esters: A Potential Explanation for the Nonlinear Hypothesis of the Antioxidant Activity in Oil-in-Water Emulsions

(2010) Ricardo Lucas et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fatty Acid Hydroxytyrosyl Esters: Structure/Antioxidant Activity Relationship by ABTS and in Cell-Culture DCF Assays

(2010) Daniela Tofani et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Relationship between Hydrophobicity and Antioxidant Ability of “Phenolipids” in Emulsion: A Parabolic Effect of the Chain Length of Rosmarinate Esters

(2010) Mickaël Laguerre et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Chitosan and Rosmarinate Esters on the Physical and Oxidative Stability of Liposomes

(2010) Atikorn Panya et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Synthesis, Characterization and Free Radical Scavenging Properties of Rosmarinic Acid Fatty Esters

(2010) Jérôme Lecomte et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Mechanisms of lipid oxidation in food dispersions

(2010) Thaddao Waraho et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Prooxidant Mechanisms of Free Fatty Acids in Stripped Soybean Oil-in-Water Emulsions

(2009) Thaddao Waraho et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Relationships between Free Radical Scavenging and Antioxidant Activity in Foods

(2009) Jean Alamed et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chain Length Affects Antioxidant Properties of Chlorogenate Esters in Emulsion: The Cutoff Theory Behind the Polar Paradox

(2009) Mickaël Laguerre et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quantification of Antioxidant Capacity in a Microemulsion System: Synergistic Effects of Chlorogenic Acid with α-Tocopherol

(2009) Wei Lin Sandra Sim et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Lipophilization of Hydroxytyrosol on Its Antioxidant Activity in Fish Oils and Fish Oil-in-Water Emulsions

(2009) I. Medina et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY