Antioxidant Behavior Affected by Polarity in the Olive Oil: Experimental and Molecular Simulation Investigations
出版年份 2021 全文链接
标题
Antioxidant Behavior Affected by Polarity in the Olive Oil: Experimental and Molecular Simulation Investigations
作者
关键词
-
出版物
ACS Omega
Volume -, Issue -, Pages -
出版商
American Chemical Society (ACS)
发表日期
2021-03-05
DOI
10.1021/acsomega.1c00120
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Microscopic Molecular Insights into Hydrate Formation and Growth in Pure and Saline Water Environments
- (2020) Niraj Thakre et al. JOURNAL OF PHYSICAL CHEMISTRY A
- Antioxidant and anti-isomerization effects of sesamol and resveratrol on high oleic acid peanut oil
- (2020) Jinian Huang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Theoretical Study on the Antioxidant Activity of Natural Depsidones
- (2020) Mai Van Bay et al. ACS Omega
- Effects of Different Grafting Density of Amino Silane Coupling Agents on Thermomechanical Properties of Cross-Linked Epoxy Resin
- (2020) Dongyuan Du et al. Polymers
- Antioxidant Motifs in Flavonoids: O–H versus C–H Bond Dissociation
- (2019) Quan V. Vo et al. ACS Omega
- Quantum mechanics/molecular mechanics studies of the mechanism of cysteine proteases inhibition by dipeptidyl nitroalkenes
- (2019) Vicent Moliner et al. CHEMISTRY-A EUROPEAN JOURNAL
- Effect of rice glutelin-resveratrol interactions on the formation and stability of emulsions: A multiphotonic spectroscopy and molecular docking study
- (2019) Taotao Dai et al. FOOD HYDROCOLLOIDS
- Decomposition mechanisms of self-polishing copolymers for antifouling coating materials through first-principles approach
- (2019) Sung Hyun Kwon et al. PROGRESS IN ORGANIC COATINGS
- Olive oil consumption and human health: A narrative review
- (2018) Alexandra Foscolou et al. MATURITAS
- Effect of glycerol with sodium chloride on the Krafft point of sodium dodecyl sulfate using surface tension
- (2018) Haris Khan et al. JOURNAL OF COLLOID AND INTERFACE SCIENCE
- A computational investigation on the structure, global parameters and antioxidant capacity of a polyphenol, Gallic acid
- (2017) Vijisha K. Rajan et al. FOOD CHEMISTRY
- A Combined Experimental and Molecular Simulation Study of Factors Influencing the Selection of Antioxidants in Butadiene Rubber
- (2017) Wei Zheng et al. JOURNAL OF PHYSICAL CHEMISTRY B
- Differential scanning calorimetry study—Assessing the influence of composition of vegetable oils on oxidation
- (2016) Baokun Qi et al. FOOD CHEMISTRY
- Myricetin, rosmarinic and carnosic acids as superior natural antioxidant alternatives to α-tocopherol for the preservation of omega-3 oils
- (2016) Romain Guitard et al. FOOD CHEMISTRY
- Fluorescence of nitrobenzoxadiazole (NBD)-labeled lipids in model membranes is connected not to lipid mobility but to probe location
- (2016) Mariana Amaro et al. PHYSICAL CHEMISTRY CHEMICAL PHYSICS
- Food Antioxidants: Chemical Insights at the Molecular Level
- (2016) Annia Galano et al. Annual Review of Food Science and Technology
- Advances in Radical-Trapping Antioxidant Chemistry in the 21st Century: A Kinetics and Mechanisms Perspective
- (2014) Keith U. Ingold et al. CHEMICAL REVIEWS
- What Makes Good Antioxidants in Lipid-Based Systems? The Next Theories Beyond the Polar Paradox
- (2013) Mickaël Laguerre et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Oxidative stability of O/W and W/O/W emulsions: Effect of lipid composition and antioxidant polarity
- (2012) Candelaria Poyato et al. FOOD RESEARCH INTERNATIONAL
- Reversible Transition of Graphene from Hydrophobic to Hydrophilic in the Presence of an Electric Field
- (2012) Q. G. Jiang et al. Journal of Physical Chemistry C
- Solubility of disodium 5′-guanylate heptahydrate in aqueous methanol mixtures
- (2011) Bao-Shu Liu et al. FOOD CHEMISTRY
- Antioxidant Behavior in Bulk Oil: Limitations of Polar Paradox Theory
- (2011) Ying Zhong et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Revisiting the Polar Paradox Theory: A Critical Overview
- (2011) Fereidoon Shahidi et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Lipid oxidation and improving the oxidative stability
- (2010) Fereidoon Shahidi et al. CHEMICAL SOCIETY REVIEWS
- Mean square displacement analysis of single-particle trajectories with localization error: Brownian motion in an isotropic medium
- (2010) Xavier Michalet PHYSICAL REVIEW E
- 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
- 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
- Monitoring of fatty acid composition in virgin olive oil by Fourier transformed infrared spectroscopy coupled with partial least squares
- (2008) Rubén M. Maggio et al. FOOD CHEMISTRY
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreAdd your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload Now