Lipid Oxidation in Low-moisture Food: A Review

Roles of methyl orange in preparation of emulsions stabilized by layered double hydroxide particles

(2013) Wei Li et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Effect of the lipophilicity of model ingredients on their location and reactivity in emulsions and solid lipid nanoparticles

(2013) Claire C. Berton-Carabin et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

A review of analytical methods measuring lipid oxidation status in foods: a challenging task

(2012) Blanca Barriuso et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Role of emulsifier layer, antioxidants and radical initiators in the oxidation of olive oil-in-water emulsions

(2012) Monica Mosca 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

Antioxidant Activity and Diffusion of Catechin and Epicatechin from Antioxidant Active Films Made of Poly(l-lactic acid)

(2012) Fabiola Iñiguez-Franco et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Micronutrient and Protein-Fortified Whole Grain Puffed Rice Made by Supercritical Fluid Extrusion

(2012) Ilankovan Paraman et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Control of Lipid Oxidation by Nonmigratory Active Packaging Films Prepared by Photoinitiated Graft Polymerization

(2012) Fang Tian et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Resolution of conflicting views on thermodynamics of glass transition: A unified model

(2011) K. T. Jacob et al.   BULLETIN OF MATERIALS SCIENCE

Effects of the addition of hemp powder on the physicochemical properties and energy bar qualities of extruded rice

(2011) Krittika Norajit et al.   FOOD CHEMISTRY

Roasting and packaging in nitrogen atmosphere protect almond var. Guara against lipid oxidation

(2011) P. Sanchez-Bel et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Fabrication of poly(lactic acid) films with resveratrol and the diffusion of resveratrol into ethanol

(2011) Herlinda Soto-Valdez et al.   JOURNAL OF APPLIED POLYMER SCIENCE

Release of α-Tocopherol from Poly(lactic acid) films, and its effect on the oxidative stability of soybean oil

(2011) Francisca Manzanarez-López et al.   JOURNAL OF FOOD ENGINEERING

1H NMR INVESTIGATION OF OIL OXIDATION IN MACADAMIA NUTS COATED WITH ZEIN-BASED FILMS

(2011) M. COLZATO et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Improvements in the Shelf Life of Commercial Corn Dry Masa Flour (CMF) by Reducing Lipid Oxidation

(2011) A. Márquez-Castillo et al.   JOURNAL OF FOOD SCIENCE

Vacuum Frying as a Route to Produce Novel Snacks with Desired Quality Attributes According to New Health Trends

(2011) V. Dueik et al.   JOURNAL OF FOOD SCIENCE

Relative Humidity Hysteresis in Solid-State Chemical Reactivity: A Pharmaceutical Case Study

(2011) Kenneth C. Waterman et al.   JOURNAL OF PHARMACEUTICAL SCIENCES

Release of butylated hydroxytoluene (BHT) from Poly(lactic acid) films

(2011) Heberto Ortiz-Vazquez et al.   POLYMER TESTING

Effect of physical state (solid vs. liquid) of lipid core on the rate of transport of oxygen and free radicals in solid lipid nanoparticles and emulsion

(2011) Rohan V. Tikekar et al.   Soft Matter

Effect of Oxygen-Reducing Atmospheres on the Safety of Packaged Shelled Brazil Nuts during Storage

(2011) Vildes Maria Scussel et al.   International Journal of Analytical Chemistry

Ultrasensitive detection of malondialdehyde with surface-enhanced Raman spectroscopy

(2010) Dongmao Zhang et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Moisture and Shelf Life in Sugar Confections

(2010) R. Ergun et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Fluorescence imaging and spectroscopy for real-time, in-situ characterization of interactions of free radicals with oil-in-water emulsions

(2010) Rohan V. Tikekar et al.   FOOD RESEARCH INTERNATIONAL

Food Stability Beyond Water Activity and Glass Transtion: Macro-Micro Region Concept in the State Diagram

(2010) Mohammad Shafiur Rahman   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Kinetics of Moisture-Induced Hydrolysis in Powder Blends Stored at and below the Deliquescence Relative Humidity: Investigation of Sucrose−Citric Acid Mixtures

(2010) Kaho Kwok et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Real-time measurement of oxygen transport across an oil–water emulsion interface

(2010) Rohan V. Tikekar et al.   JOURNAL OF FOOD ENGINEERING

Control of Lipid Oxidation in Extruded Salmon Jerky Snacks

(2010) Jian Kong et al.   JOURNAL OF FOOD SCIENCE

Effect of Grape Seed Extracts on the Physicochemical and Sensory Properties of Corn Chips during Storage

(2010) Taha M. Rababah et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Modeling the Primary Oxidation in Commercial Fish Oil Preparations

(2010) Jenna C. Sullivan et al.   LIPIDS

Mechanisms of lipid oxidation in food dispersions

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

Ultrasonication and Edible Coating Effects on Lipid Oxidation of Roasted Peanuts

(2009) Peter Wambura et al.   Food and Bioprocess Technology

Differences in Free Volume Elements of the Carrier Matrix Affect the Stability of Microencapsulated Lipophilic Food Ingredients

(2009) S. Drusch et al.   Food Biophysics

Effects of light, temperature and water activity on the kinetics of lipoxidation in almond-based products

(2009) Sanaa Tazi et al.   FOOD CHEMISTRY

Light-induced formation of free radicals in cream cheese

(2009) Signe Westermann et al.   FOOD CHEMISTRY

Antioxidant Properties of Pecan Nut [Carya illinoinensis (Wangenh.) C. Koch] Shell Infusion

(2009) Ana Cristina Pinheiro do Prado et al.   GRASAS Y ACEITES

Relationships between Free Radical Scavenging and Antioxidant Activity in Foods

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

Identification of Free Radical Intermediates in Oxidized Wine Using Electron Paramagnetic Resonance Spin Trapping

(2009) Ryan J. Elias et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

EFFECT OF PRICKLY PEAR (OPUNTIA FICUS-INDICA) AND ALGARROBO (PROSOPIS SPP.) POD SYRUP COATINGS ON THE SENSORY AND CHEMICAL STABILITY IN ROASTED PEANUT PRODUCTS

(2009) MARTA G. MESTRALLET et al.   JOURNAL OF FOOD QUALITY

Determination of the glass transition temperature

(2009) John M. Hutchinson   JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY

Antioxidants in Bakery Products: A Review

(2008) B. Nanditha et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Fat oxidation in freeze-dried grouper during storage at different temperatures and moisture contents

(2008) Mohammad Shafiur Rahman et al.   FOOD CHEMISTRY

Influence of the Addition of Raspberry Seed Extract on Changes in the Volatile Pattern of Stored Model Breakfast Cereal

(2008) Dorota Klensporf et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A Phenomenological Model of the Peroxide Value’s Rise and Fall During Lipid Oxidation

(2008) Glaucia M. F. Aragao et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Round scad protein-based film: Storage stability and its effectiveness for shelf-life extension of dried fish powder

(2008) Anuchit Artharn et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Lipid oxidation in glassy and rubbery-state starch extrudates

(2007) David A. Gray et al.   FOOD CHEMISTRY

Effect of kneading and baking on the degradation of the lipid fraction of biscuits

(2007) Francesco Caponio et al.   JOURNAL OF CEREAL SCIENCE