Impact of antioxidants dispersions on the stability and oxidation of water-in-olive-oil emulsions

Phenolic composition and antioxidant activity of Southern Italian monovarietal virgin olive oils

(2012) Giuseppe Gambacorta et al.   EUROPEAN JOURNAL OF LIPID SCIENCE 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

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

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

Development of Functional Spaghetti Enriched in Bioactive Compounds Using Barley Coarse Fraction Obtained by Air Classification

(2011) Vito Verardo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interfacial Behavior and Antioxidant Efficiency of Olive Phenolic Compounds in O/W Olive oil Emulsions as Affected by Surface Active Agent Type

(2010) Carla D. Di Mattia et al.   Food Biophysics

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

Lipid Oxidation in Water-in-Olive Oil Emulsions Initiated by a Lipophilic Radical Source

(2010) Monica Mosca et al.   JOURNAL OF PHYSICAL CHEMISTRY B

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

Changes in Phenolic Content and Antioxidant Activity of Italian Extra-Virgin Olive Oils during Storage

(2009) A. Baiano et al.   JOURNAL OF FOOD SCIENCE

Potent antioxidant biophenols from olive mill waste

(2008) Hassan K. Obied et al.   FOOD CHEMISTRY

ORAC and TEAC assays comparison to measure the antioxidant capacity of food products

(2008) Ana Zulueta et al.   FOOD CHEMISTRY

Antioxidant activity of lettuce extract (Lactuca sativa) and synergism with added phenolic antioxidants

(2008) Arzu Altunkaya et al.   FOOD CHEMISTRY

Biocompatible Water-in-Oil Emulsion as a Model to Study Ascorbic Acid Effect on Lipid Oxidation

(2008) Monica Mosca et al.   JOURNAL OF PHYSICAL CHEMISTRY B

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

Antioxidant and antimicrobial activities of tea infusions

(2007) M. Pilar Almajano et al.   FOOD CHEMISTRY

Antioxidant dispersions in emulsified olive oils

(2007) Monica Mosca et al.   FOOD RESEARCH INTERNATIONAL