Antioxidant Properties of Aqueous Extract of Roasted Hulled Barley in Bulk Oil or Oil-in-Water Emulsion Matrix

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

Aqueous extracts of hulled barley containing coumaric acid and ferulic acid inhibit adipogenesis in vitro and obesity in vivo

(2015) Cho-Rong Seo et al.   Journal of Functional Foods

Evaluation of In vitro antioxidant properties of roasted hulled barley (Hordeum vulgare L.)

(2014) Sumi Oh et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Oxidative stability of solid fats containing ethylcellulose determined based on the headspace oxygen content

(2014) Ji Yeon Kim et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Phytochemical content and antioxidant properties of diverse varieties of whole barley (Hordeum vulgare L.) grown in Tunisia

(2013) Lamia Lahouar et al.   FOOD CHEMISTRY

Spectroscopic studies on the antioxidant activity of p-coumaric acid

(2013) Ismail Kiliç et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

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

(2012) Jae Hwan Lee et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Revisiting the Polar Paradox Theory: A Critical Overview

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

Effect of sand roasting and microwave cooking on antioxidant activity of barley

(2010) Paras Sharma et al.   FOOD RESEARCH INTERNATIONAL

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