A comprehensive review on polarity, partitioning, and interactions of phenolic antioxidants at oil–water interface of food emulsions

Partitioning Behavior and Interfacial Activity of Phenolic Acid Derivatives and their Impact on β-Lactoglobulin at the Oil-Water Interface

(2021) Alina Bock et al.   Food Biophysics

Impact of surfactant concentration and antioxidant mode of incorporation on the oxidative stability of oil-in-water nanoemulsions

(2021) Tayse Ferreira Ferreira da Silveira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Strategies to Broaden the Applications of Olive Biophenols Oleuropein and Hydroxytyrosol in Food Products

(2021) Mariana Monteiro et al.   Antioxidants

The effect of temperature on the phenolic content and oxidative stability of o/w emulsions enriched with natural extracts from Satureja thymbra

(2021) Evanthia Choulitoudi et al.   FOOD CHEMISTRY

The use of natural antioxidants to combat lipid oxidation in O/W emulsions

(2020) John Noon et al.   JOURNAL OF FOOD ENGINEERING

Structure‐Antioxidant Activity Relationships of Luteolin and Catechin

(2020) Seyed Mohammad Ahmadi et al.   JOURNAL OF FOOD SCIENCE

Synergistic, antagonistic and additive antioxidant effects in the binary mixtures

(2020) Małgorzata Olszowy-Tomczyk   PHYTOCHEMISTRY REVIEWS

Antioxidants and antioxidant methods: an updated overview

(2020) İlhami Gulcin   ARCHIVES OF TOXICOLOGY

Interfacial performance of gallic acid and methyl gallate accompanied by lecithin in inhibiting bulk phase oil peroxidation

(2020) Hasan Mansouri et al.   FOOD CHEMISTRY

Modulation of interfacial phenolic antioxidant distribution in Pickering emulsions via interactions between zein nanoparticles and gallic acid

(2020) Zijun Zhao et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Pickering particles as interfacial reservoirs of antioxidants

(2020) Anja Schröder et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Recent advances in the composition, extraction and food applications of plant-derived oleosomes

(2020) Abdullah et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

A review of recent progress on high internal-phase Pickering emulsions in food science

(2020) Abdullah et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Control of antioxidant efficiency of chlorogenates in emulsions: modulation of antioxidant interfacial concentrations

(2019) Mafalda Meireles et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Targeting Antioxidants to Interfaces: Control of the Oxidative Stability of Lipid-Based Emulsions

(2019) Olga Mitrus et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Lipid Oxidation in Oil‐in‐Water Emulsions Rich in Omega‐3: Effect of Aqueous Phase Viscosity, Emulsifiers, and Antioxidants

(2019) Aurélia Pernin et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Concentration of resveratrol at the oil–water interface of corn oil-in-water emulsions

(2019) Jolanta Narkiewicz-Michalek et al.   ADSORPTION-JOURNAL OF THE INTERNATIONAL ADSORPTION SOCIETY

Interaction effect of tocopherol homologs with peppermint extract on the iron-catalyzed oxidation of soybean oil-in-water emulsion

(2019) Jihee Kim et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Combined application of gallate ester and α-tocopherol in oil-in-water emulsion: Their distribution and antioxidant efficiency

(2019) YangLing Wang et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

Effect of natural antioxidants on lipid oxidation in mayonnaise compared with BHA, the industry standard

(2019) Sara Ghorbani Gorji et al.   Metabolomics

Modified phosphatidylcholine with different alkyl chain length and covalently attached caffeic acid affects the physical and oxidative stability of omega-3 delivery 70% oil-in-water emulsions

(2019) Betül Yesiltas et al.   FOOD CHEMISTRY

Complexation between flaxseed protein isolate and phenolic compounds: Effects on interfacial, emulsifying and antioxidant properties of emulsions

(2019) Loc B. Pham et al.   FOOD HYDROCOLLOIDS

Influence of AO chain length, droplet size and oil to water ratio on the distribution and on the activity of gallates in fish oil-in-water emulsified systems: Emulsion and nanoemulsion comparison

(2019) Marlene Costa et al.   FOOD CHEMISTRY

Enhancing the fraction of antioxidants at the interfaces of oil-in-water emulsions: A kinetic and thermodynamic analysis of their partitioning

(2019) Emilio A. Raimúndez-Rodríguez et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

An efficient method for anthocyanins lipophilization based on enzyme retention in membrane systems

(2019) Marta Guimarães et al.   FOOD CHEMISTRY

Utilization of β-lactoglobulin- (−)-Epigallocatechin- 3-gallate(EGCG) composite colloidal nanoparticles as stabilizers for lutein pickering emulsion

(2019) Jiaqi Su et al.   FOOD HYDROCOLLOIDS

A new approach for facile synthesis of phytosteryl phenolates

(2018) Huiqi Wang et al.   FOOD CHEMISTRY

Interaction of β -conglycinin with catechin-impact on physical and oxidative stability of safflower oil-in-water emulsion

(2018) Mouming Zhao et al.   FOOD CHEMISTRY

Dose-dependent effects of rosmarinic acid on formation of oxidatively stressed myofibrillar protein emulsion gel at different NaCl concentrations

(2018) Shuangxi Wang et al.   FOOD CHEMISTRY

Enhanced stability of an emulsion enriched in unsaturated fatty acids by dual natural antioxidants fortified in both the aqueous and oil phases

(2018) Xinyi Wang et al.   FOOD HYDROCOLLOIDS

Modulating the interfacial concentration of gallates to improve the oxidative stability of fish oil-in-water emulsions

(2018) Inês Ferreira et al.   FOOD RESEARCH INTERNATIONAL

Oxidative stability of oil-in-water emulsions with α-tocopherol, charged emulsifier, and different oxidative stress

(2018) BoRa Yi et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Effects of chitosan and collagen containing α-tocopherol on the oxidative stability in bulk oil and oil-in-water emulsion

(2018) Seo Yeong Gim et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Homogeneous and Heterogeneous Catalyzed Esterification of Acrylic Acid with Ethanol: Reaction Kinetics and Modeling

(2018) Ghoshna Jyoti et al.   INTERNATIONAL JOURNAL OF CHEMICAL KINETICS

Impact of Phospholipids and Tocopherols on the Oxidative Stability of Soybean Oil-in-Water Emulsions

(2018) Gautam K. Samdani et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Differential Partitioning of Bioantioxidants in Edible Oil–Water and Octanol–Water Systems: Linear Free Energy Relationships

(2018) J. Freiría-Gándara et al.   JOURNAL OF CHEMICAL AND ENGINEERING DATA

Lipase-Produced Hydroxytyrosyl Eicosapentaenoate is an Excellent Antioxidant for the Stabilization of Omega-3 Bulk Oils, Emulsions and Microcapsules

(2018) Taiwo Akanbi et al.   MOLECULES

Formation, Structure, and Functionality of Interfacial Layers in Food Emulsions

(2018) Claire C. Berton-Carabin et al.   Annual Review of Food Science and Technology

The Need for a New Step in the Study of Lipid Oxidation in Heterophasic Systems

(2018) Pierre Villeneuve et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Enhancement of the antioxidant efficiency of gallic acid derivatives in intact fish oil-in-water emulsions through optimization of their interfacial concentrations

(2018) J. Freiría-Gándara et al.   Food & Function

Microwave-assisted synthesis and antioxidant activity of palmitoyl-epigallocatechin gallate

(2018) Ruijie Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Alkyl caffeates as antioxidants in O/W emulsions: Impact of emulsifier type and endogenous tocopherols

(2017) Ann-Dorit Moltke Sørensen et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Antioxidant Hydrophobicity and Emulsifier Type Influences the Partitioning of Antioxidants in the Interface Improving Oxidative Stability in O/W Emulsions Rich in n-3 Fatty Acids

(2017) Araceli López-Martínez et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

A computational investigation on the structure, global parameters and antioxidant capacity of a polyphenol, Gallic acid

(2017) Vijisha K. Rajan et al.   FOOD CHEMISTRY

Entrapment and delivery of α-tocopherol by a self-assembled, alginate-conjugated prodrug nanostructure

(2017) Fayin Ye et al.   FOOD HYDROCOLLOIDS

Storage and digestion stability of encapsulated curcumin in emulsions based on starch granule Pickering stabilization

(2017) Ali Marefati et al.   FOOD HYDROCOLLOIDS

Effects of Different Lipophilized Ferulate Esters in Fish Oil-Enriched Milk: Partitioning, Interaction, Protein, and Lipid Oxidation

(2017) Xujian Qiu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interfacial Antioxidants: A Review of Natural and Synthetic Emulsifiers and Coemulsifiers That Can Inhibit Lipid Oxidation

(2017) David Julian McClements et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Oxidative Stability in Oil-in-Water Emulsions with Quercetin or Rutin Under Iron Catalysis or Riboflavin Photosensitization

(2017) BoRa Yi et al.   JOURNAL OF FOOD SCIENCE

Hydrogen atom transfer versus proton coupled electron transfer mechanism of gallic acid with different peroxy radicals

(2017) Dejan Milenković et al.   Reaction Kinetics Mechanisms and Catalysis

Mass Transport Phenomena in Lipid Oxidation and Antioxidation

(2017) Mickaël Laguerre et al.   Annual Review of Food Science and Technology

Natural emulsifiers — Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance

(2016) David Julian McClements et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Enzymatic synthesis of steryl hydroxycinnamates and their antioxidant activity

(2016) Aline Schär et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Effect of resveratrol or ascorbic acid on the stability of α-tocopherol in O/W emulsions stabilized by whey protein isolate: Simultaneous encapsulation of the vitamin and the protective antioxidant

(2016) Lei Wang et al.   FOOD CHEMISTRY

Antioxidative and prooxidative effects in food lipids and synergism with α-tocopherol of açaí seed extracts and grape rachis extracts

(2016) Priscilla Siqueira Melo et al.   FOOD CHEMISTRY

Influence of nanocomplexation with curcumin on emulsifying properties and emulsion oxidative stability of soy protein isolate at pH 3.0 and 7.0

(2016) Shuo Chen et al.   FOOD HYDROCOLLOIDS

Partitioning of vanillic acid in oil-in-water emulsions: Impact of the Tween®40 emulsifier

(2016) Séverine Keller et al.   FOOD RESEARCH INTERNATIONAL

Bioaccessibility and antioxidant activity of curcumin after encapsulated by nano and Pickering emulsion based on chitosan-tripolyphosphate nanoparticles

(2016) Bakht Ramin Shah et al.   FOOD RESEARCH INTERNATIONAL

A review of methods used for investigation of protein-phenolic compound interactions

(2016) Jaroslaw Czubinski et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Antioxidant Behavior of Olive Phenolics in Oil-in-Water Emulsions

(2016) Vito Michele Paradiso et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Environmental pH on Antioxidant Interactions between Rosmarinic Acid and α-Tocopherol in Oil-in-Water (O/W) Emulsions

(2016) Ketinun Kittipongpittaya et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interfacial Concentrations of Hydroxytyrosol and Its Lipophilic Esters in Intact Olive Oil-in-Water Emulsions: Effects of Antioxidant Hydrophobicity, Surfactant Concentration, and the Oil-to-Water Ratio on the Oxidative Stability of the Emulsions

(2016) João Almeida et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physical evidence that the variations in the efficiency of homologous series of antioxidants in emulsions are a result of differences in their distribution

(2016) Marlene Costa et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

A Physicochemical Study of the Effects of Acidity on the Distribution and Antioxidant Efficiency of Trolox in Olive Oil-in-Water Emulsions

(2015) Anna Galan et al.   CHEMPHYSCHEM

Lipophilization of phenolic acids with phytosterols by a chemoenzymatic method to improve their antioxidant activities

(2015) Zhiqiang Wang et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Distributions of phenolic acid antioxidants between the interfacial and aqueous regions of corn oil emulsions: Effects of pH and emulsifier concentration

(2015) Sonia Losada-Barreiro et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Antioxidant activity of alkyl gallates and glycosyl alkyl gallates in fish oil in water emulsions: Relevance of their surface active properties and of the type of emulsifier

(2015) María J. González et al.   FOOD CHEMISTRY

A direct correlation between the antioxidant efficiencies of caffeic acid and its alkyl esters and their concentrations in the interfacial region of olive oil emulsions. The pseudophase model interpretation of the “cut-off” effect

(2015) Marlene Costa et al.   FOOD CHEMISTRY

Pectins of different origin and their performance in forming and stabilizing oil-in-water-emulsions

(2015) U.S. Schmidt et al.   FOOD HYDROCOLLOIDS

Effects of flavonoids on physical and oxidative stability of soybean oil O/W emulsions

(2015) Dan Yang et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Assessing Interactions between Lipophilic and Hydrophilic Antioxidants in Food Emulsions

(2015) Erwann Durand et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Apolar Radical Initiated Conjugated Autoxidizable Triene (ApoCAT) Assay: Effects of Oxidant Locations on Antioxidant Capacities and Interactions

(2015) Atikorn Panya et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fabrication and Characterization of Antioxidant Pickering Emulsions Stabilized by Zein/Chitosan Complex Particles (ZCPs)

(2015) Li-Juan Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Curcumin on the Oxidative Stability of Oils Depending on Type of Matrix, Photosensitizers, and Temperature

(2015) BoRa Yi et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Enzymatic Synthesis of Tyrosol-Based Phenolipids: Characterization and Effect of Alkyl Chain Unsaturation on the Antioxidant Activities in Bulk Oil and Oil-in-Water Emulsion

(2015) Garima Pande et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Transfer of antioxidants at the interfaces of model food emulsions: distributions and thermodynamic parameters

(2015) Sonia Losada-Barreiro et al.   ORGANIC & BIOMOLECULAR CHEMISTRY

Phenolic Compounds and Plant Phenolic Extracts as Natural Antioxidants in Prevention of Lipid Oxidation in Seafood: A Detailed Review

(2014) Sajid Maqsood et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Lipid Oxidation in Oil-in-Water Emulsions: Involvement of the Interfacial Layer

(2014) Claire C. Berton-Carabin et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Influence of Temperature on the Distribution of Catechin in Corn Oil-in-Water Emulsions and Some Relevant Thermodynamic Parameters

(2014) Nuria Martínez-Aranda et al.   Food Biophysics

Antioxidant activity of gallic acid and methyl gallate in triacylglycerols of Kilka fish oil and its oil-in-water emulsion

(2014) Maryam Asnaashari et al.   FOOD CHEMISTRY

Complexation of resveratrol with soy protein and its improvement on oxidative stability of corn oil/water emulsions

(2014) Zhi-Li Wan et al.   FOOD CHEMISTRY

Increased Antioxidant Efficacy of Tocopherols by Surfactant Solubilization in Oil-in-Water Emulsions

(2014) S. Sezer Kiralan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of Casein–Phospholipid Combinations as Emulsifier on the Physical and Oxidative Stability of Fish Oil-in-Water Emulsions

(2014) Pedro J. García-Moreno et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant Properties and Efficacies of Synthesized Alkyl Caffeates, Ferulates, and Coumarates

(2014) Ann-Dorit Moltke Sørensen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

What Makes Good Antioxidants in Lipid-Based Systems? The Next Theories Beyond the Polar Paradox

(2013) Mickaël Laguerre et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Characteristics and oxidative stability of soy protein-stabilized oil-in-water emulsions: Influence of ionic strength and heat pretreatment

(2013) Yun Shao et al.   FOOD HYDROCOLLOIDS

Green tea polyphenols-β-lactoglobulin nanocomplexes: Interfacial behavior, emulsification and oxidation stability of fish oil

(2013) Mariana von Staszewski et al.   FOOD HYDROCOLLOIDS

Maxima in Antioxidant Distributions and Efficiencies with Increasing Hydrophobicity of Gallic Acid and Its Alkyl Esters. The Pseudophase Model Interpretation of the “Cutoff Effect”

(2013) Sonia Losada Barreiro et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Ultrasound irradiation promoted lipase-catalyzed synthesis of flavonoid esters with unsaturated fatty acids

(2013) Ming-Ming Zheng et al.   JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC

Distribution of catechol in emulsions

(2013) Sonia Losada Barreiro et al.   JOURNAL OF PHYSICAL ORGANIC CHEMISTRY

Effects of Acidity, Temperature and Emulsifier Concentration on the Distribution of Caffeic Acid in Stripped Corn and Olive Oil-in-Water Emulsions

(2013) Marlene Costa et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Polar paradox revisited: analogous pairs of hydrophilic and lipophilic antioxidants in linoleic acid emulsion containing Cu(II)

(2013) Temelkan Bakır et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Lipophilic phenolic compounds (Lipo-PCs): emerging antioxidants applied in lipid systems

(2013) Lingyi Liu et al.   RSC Advances

How to boost antioxidants by lipophilization?

(2012) Mickaël Laguerre et al.   BIOCHIMIE

Modeling chemical reactivity in emulsions

(2012) Laurence S. Romsted et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

A novel chemoenzymatic synthesis of phytosteryl caffeates and assessment of their antioxidant activity

(2012) Zhuliang Tan et al.   FOOD CHEMISTRY

Green tea extract as food antioxidant. Synergism and antagonism with α-tocopherol in vegetable oils and their colloidal systems

(2012) Jie Yin et al.   FOOD CHEMISTRY

Phytosteryl sinapates and vanillates: Chemoenzymatic synthesis and antioxidant capacity assessment

(2012) Zhuliang Tan et al.   FOOD CHEMISTRY

Antioxidant activity of phytosteryl phenolates in different model systems

(2012) Zhuliang Tan et al.   FOOD CHEMISTRY

Antioxidant synergism between ethanolic Centella asiatica extracts and α-tocopherol in model systems

(2012) Yin Yin Thoo et al.   FOOD CHEMISTRY

Oxidative stability of O/W and W/O/W emulsions: Effect of lipid composition and antioxidant polarity

(2012) Candelaria Poyato et al.   FOOD RESEARCH INTERNATIONAL

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

Distribution of Hydroxytyrosol and Hydroxytyrosol Acetate in Olive Oil Emulsions and Their Antioxidant Efficiency

(2012) Patrícia Lisete-Torres et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Temperature and emulsifier concentration effects on gallic acid distribution in a model food emulsion

(2012) Sonia Losada-Barreiro et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Effects of emulsifier hydrophile–lipophile balance and emulsifier concentration on the distributions of gallic acid, propyl gallate, and α-tocopherol in corn oil emulsions

(2012) Sonia Losada-Barreiro et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications

(2011) M.S. Brewer   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effects of caffeic acid and bovine serum albumin in reducing the rate of development of rancidity in oil-in-water and water-in-oil emulsions

(2011) Enma Conde et al.   FOOD CHEMISTRY

Antioxidant activity of hydroxytyrosol in frankfurters enriched with n-3 polyunsaturated fatty acids

(2011) Susana Cofrades et al.   FOOD CHEMISTRY

Antioxidation mechanism of rosmarinic acid, identification of an unstable quinone derivative by the addition of odourless thiol

(2011) Aya Fujimoto et al.   FOOD CHEMISTRY

Enzymatic lipophilisation of phenolic acids through esterification with fatty alcohols in organic solvents

(2011) Zhiyong Yang et al.   FOOD CHEMISTRY

A Knowledge Base for The Recovery of Natural Phenols with Different Solvents

(2011) C.M. Galanakis et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Revisiting the Polar Paradox Theory: A Critical Overview

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

Chemoenzymatic Synthesis of Phytosteryl Ferulates and Evaluation of Their Antioxidant Activity

(2011) Zhuliang Tan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Detailed Investigation of the OH Radical Quenching by Natural Antioxidant Caffeic Acid Studied by Quantum Mechanical Models

(2011) Monica Leopoldini et al.   Journal of Chemical Theory and Computation

Oxidative stability of fish oil-enriched mayonnaise-based salads

(2010) Ann-Dorit Moltke Sørensen et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

The molecular basis of working mechanism of natural polyphenolic antioxidants

(2010) Monica Leopoldini et al.   FOOD CHEMISTRY

Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions

(2010) Carla D. Di Mattia et al.   FOOD HYDROCOLLOIDS

Polyphenolic content and antioxidant activity of Eugenia pollicina leaf extract in vitro and in model emulsion systems

(2010) D. Ramful et al.   FOOD RESEARCH INTERNATIONAL

Role of Continuous Phase Anionic Polysaccharides on the Oxidative Stability of Menhaden Oil-in-Water Emulsions

(2010) Bingcan Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant Activity of Resveratrol in Several Fish Lipid Matrices: Effect of Acylation and Glucosylation

(2010) Isabel Medina et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Mechanisms of Antioxidants in the Oxidation of Foods

(2009) Eunok Choe et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Inhibition of oxidation of omega-3 polyunsaturated fatty acids and fish oil by quercetin glycosides

(2009) Gwendolyn M. Huber et al.   FOOD CHEMISTRY

Impact of emulsifier microenvironments on acid–base equilibrium and activity of antioxidants

(2009) Kathleen Oehlke et al.   FOOD CHEMISTRY

A kinetic approach for evaluation of the antioxidant activity of selected phenolic acids

(2009) Petra Terpinc et al.   FOOD CHEMISTRY

Comparative studies of four different phenolic compounds on in vitro antioxidative activity and the preventive effect on lipid oxidation of fish oil emulsion and fish mince

(2009) Sajid Maqsood et al.   FOOD CHEMISTRY

Effect of phenolic antioxidants on the dispersion state and chemical stability of olive oil O/W emulsions

(2009) C.D. Di Mattia et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant properties of resveratrol: A structure–activity insight

(2009) İlhami Gülçin   Innovative Food Science & Emerging Technologies

Caffeic Acid as Antioxidant in Fish Muscle: Mechanism of Synergism with Endogenous Ascorbic Acid and α-Tocopherol

(2009) Jacobo Iglesias 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

Effects of Temperature and Emulsifier Concentration on α-Tocopherol Distribution in a Stirred, Fluid, Emulsion. Thermodynamics of α-Tocopherol Transfer between the Oil and Interfacial Regions

(2009) María José Pastoriza-Gallego et al.   LANGMUIR

Antioxidant and radical scavenging properties of curcumin

(2008) Tuba Ak et al.   CHEMICO-BIOLOGICAL INTERACTIONS

Interactions between Iron, Phenolic Compounds, Emulsifiers, and pH in Omega-3-Enriched Oil-in-Water Emulsions

(2008) Ann-Dorit Moltke Sørensen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Hydroxytyrosol Prevents Oxidative Deterioration in Foodstuffs Rich in Fish Lipids

(2008) Manuel Pazos et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Synergistic antioxidant effect of α-tocopherol and myricetin on the autoxidation of triacylglycerols of sunflower oil

(2007) E. Marinova et al.   FOOD CHEMISTRY