Processing and storage effects on the oxidative stability of hemp (Cannabis sativaL.) oil-in-water emulsions

Phenolic extracts from Sorbus aucuparia (L.) and Malus baccata (L.) berries: Antioxidant activity and performance in rapeseed oil during frying and storage

(2014) Felix Aladedunye et al.   FOOD CHEMISTRY

Pro-oxidant/antioxidant behaviours of ascorbic acid, tocopherol, and plant extracts in n-3 highly unsaturated fatty acid rich oil-in-water emulsions

(2013) Chamila Jayasinghe et al.   FOOD CHEMISTRY

Design of interfacial films to control lipid oxidation in oil-in-water emulsions

(2013) C. Berton-Carabin et al.   FOOD HYDROCOLLOIDS

Berry antioxidants: small fruits providing large benefits

(2013) George A Manganaris et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Reverse-phase HPLC Separation of Hemp Seed (Cannabis sativa L.) Protein Hydrolysate Produced Peptide Fractions with Enhanced Antioxidant Capacity

(2013) Abraham T. Girgih et al.   PLANT FOODS FOR HUMAN NUTRITION

Effects of chlorophyll photosensitisation on the oxidative stability in oil-in-water emulsions

(2012) Tae Soo Kim 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

Effects of solubility characteristics of sensitiser and pH on the photooxidation of oil in tuna oil-added acidic O/W emulsions

(2011) Sojin An et al.   FOOD CHEMISTRY

Interaction between whey proteins and lipids during light-induced oxidation

(2010) Frédéric Mestdagh et al.   FOOD CHEMISTRY

Mechanisms of Antioxidants in the Oxidation of Foods

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

Functional and structural properties andin vitrodigestibility of acylated hemp (Cannabis sativaL.) protein isolates

(2009) Shou-Wei Yin et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY