Lipophilization of dihydrocaffeic acid affects its antioxidative properties in fish-oil-enriched emulsions

Revisiting the Polar Paradox Theory: A Critical Overview

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Antioxidant properties of modified rutin esters by DPPH, reducing power, iron chelation and human low density lipoprotein assays

(2010) Bena-Marie Lue et al.   FOOD CHEMISTRY

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

The Efficacy of Compounds with Different Polarities as Antioxidants in Emulsions with Omega-3 Lipids

(2010) A.-D. M. Sørensen et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Chain Length Affects Antioxidant Properties of Chlorogenate Esters in Emulsion: The Cutoff Theory Behind the Polar Paradox

(2009) Mickaël Laguerre et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

In vitro antioxidant properties of rutin

(2007) Jianxiong Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant strategies for preventing oxidative flavour deterioration of foods enriched with n-3 polyunsaturated lipids: a comparative evaluation

(2007) Charlotte Jacobsen et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY