Study of the Antioxidative Properties of Several Amino Acid‐Type Surfactants and their Synergistic Effect in Mixed Micelle

Methionine in Proteins: It’s Not Just for Protein Initiation Anymore

(2018) Jung Mi Lim et al.   NEUROCHEMICAL RESEARCH

Study of Antioxidative Properties of Some Mono Amino-Acid-Type and Dipeptide-Type Surfactants

(2018) Faisal Hossain et al.   JOURNAL OF SURFACTANTS AND DETERGENTS

Erythorbyl laurate as a potential food additive with multi-functionalities: Interfacial characteristics and antioxidant activity

(2017) Kyung-Min Park et al.   FOOD CHEMISTRY

A novel method for predicting antioxidant activity based on amino acid structure

(2014) Andrew R. Garrett et al.   FOOD CHEMISTRY

Increased Antioxidant Efficacy of Tocopherols by Surfactant Solubilization in Oil-in-Water Emulsions

(2014) S. Sezer Kiralan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant and antiglycation activities of the synthesised dipeptide, Asn-Trp, derived from computer-aided simulation of yam dioscorin hydrolysis and its analogue, Gln-Trp

(2013) Chuan-Hsiao Han et al.   FOOD CHEMISTRY

Antioxidant Poly(lactic-co-glycolic) Acid Nanoparticles Made with α-Tocopherol–Ascorbic Acid Surfactant

(2011) Carlos E. Astete et al.   ACS Nano

Antioxidants in Foods: State of the Science Important to the Food Industry

(2011) John W. Finley et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant Activity of Proteins and Peptides

(2008) Ryan J. Elias et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

(2008) Ana Zulueta et al.   FOOD CHEMISTRY