The antioxidative effect of lipophilized rutin and dihydrocaffeic acid in fish oil enriched milk

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

(2011) Ann-Dorit Moltke Sørensen et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Revisiting the Polar Paradox Theory: A Critical Overview

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

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

A Systemic Review of the Roles of n-3 Fatty Acids in Health and Disease

(2009) Natalie D. Riediger et al.   JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION

Scalable Preparation of High Purity Rutin Fatty Acid Esters

(2009) Bena-Marie Lue et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

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

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