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Items: 1 to 50 of 226

1.

Application of flow cytometry as novel technology in studying lipid oxidation and mass transport phenomena in oil-in-water emulsions.

Li P, McClements DJ, Decker EA.

Food Chem. 2020 Jun 15;315:126225. doi: 10.1016/j.foodchem.2020.126225. Epub 2020 Jan 18.

PMID:
32000078
2.

trans, trans-2,4-Decadienal, a lipid peroxidation product, induces inflammatory responses via Hsp90- or 14-3-3ζ-dependent mechanisms.

Wang Y, Dattmore DA, Wang W, Pohnert G, Wolfram S, Zhang J, Yang R, Decker EA, Lee KSS, Zhang G.

J Nutr Biochem. 2020 Feb;76:108286. doi: 10.1016/j.jnutbio.2019.108286. Epub 2019 Nov 13.

PMID:
31918337
3.

Application of Flow Cytometry As Novel Technology in Studying the Effect of Droplet Size on Lipid Oxidation in Oil-in-Water Emulsions.

Li P, McClements DJ, Decker EA.

J Agric Food Chem. 2020 Jan 15;68(2):567-573. doi: 10.1021/acs.jafc.9b04956. Epub 2020 Jan 3.

PMID:
31860290
4.

Thermally Processed Oil Exaggerates Colonic Inflammation and Colitis-Associated Colon Tumorigenesis in Mice.

Zhang J, Chen X, Yang R, Ma Q, Qi W, Sanidad KZ, Park Y, Kim D, Decker EA, Zhang G.

Cancer Prev Res (Phila). 2019 Nov;12(11):741-750. doi: 10.1158/1940-6207.CAPR-19-0226. Epub 2019 Aug 23.

PMID:
31444155
5.

Impact of Phospholipid-Tocopherol Combinations and Enzyme-Modified Lecithin on the Oxidative Stability of Bulk Oil.

Xu N, Shanbhag AG, Li B, Angkuratipakorn T, Decker EA.

J Agric Food Chem. 2019 Jul 17;67(28):7954-7960. doi: 10.1021/acs.jafc.9b02520. Epub 2019 Jul 1.

PMID:
31199635
6.

A combination of monoacylglycerol crystalline network and hydrophilic antioxidants synergistically enhances the oxidative stability of gelled algae oil.

Wang Q, Decker EA, Rao J, Chen B.

Food Funct. 2019 Jan 22;10(1):315-324. doi: 10.1039/c8fo00997j.

PMID:
30574982
7.

Design, Fabrication, Characterization, and In Vitro Digestion of Alkaloid-, Catechin-, and Cocoa Extract-Loaded Liposomes.

Toro-Uribe S, Ibáñez E, Decker EA, McClements DJ, Zhang R, López-Giraldo LJ, Herrero M.

J Agric Food Chem. 2018 Nov 14;66(45):12051-12065. doi: 10.1021/acs.jafc.8b04735. Epub 2018 Nov 5.

PMID:
30353733
8.

The Need for a New Step in the Study of Lipid Oxidation in Heterophasic Systems.

Villeneuve P, Durand E, Decker EA.

J Agric Food Chem. 2018 Aug 15;66(32):8433-8434. doi: 10.1021/acs.jafc.8b03603. Epub 2018 Jul 27. No abstract available.

PMID:
30051718
9.

Relationship between the Physiochemical Properties of Cocoa Procyanidins and Their Ability to Inhibit Lipid Oxidation in Liposomes.

Toro-Uribe S, López-Giraldo LJ, Decker EA.

J Agric Food Chem. 2018 May 2;66(17):4490-4502. doi: 10.1021/acs.jafc.8b01074. Epub 2018 Apr 19.

PMID:
29649362
10.

Impact of Interfacial Composition on Lipid and Protein Co-Oxidation in Oil-in-Water Emulsions Containing Mixed Emulisifers.

Zhu Z, Zhao C, Yi J, Liu N, Cao Y, Decker EA, McClements DJ.

J Agric Food Chem. 2018 May 2;66(17):4458-4468. doi: 10.1021/acs.jafc.8b00590. Epub 2018 Apr 20.

PMID:
29648824
11.

Impact of Phospholipids and Tocopherols on the Oxidative Stability of Soybean Oil-in-Water Emulsions.

Samdani GK, McClements DJ, Decker EA.

J Agric Food Chem. 2018 Apr 18;66(15):3939-3948. doi: 10.1021/acs.jafc.8b00677. Epub 2018 Apr 9.

PMID:
29629560
12.

Effects of sonication on the physicochemical and functional properties of walnut protein isolate.

Zhu Z, Zhu W, Yi J, Liu N, Cao Y, Lu J, Decker EA, McClements DJ.

Food Res Int. 2018 Apr;106:853-861. doi: 10.1016/j.foodres.2018.01.060. Epub 2018 Feb 8.

PMID:
29579996
13.

Ultrasound improving the physical stability of oil-in-water emulsions stabilized by almond proteins.

Zhu Z, Zhao C, Yi J, Cui L, Liu N, Cao Y, Decker EA.

J Sci Food Agric. 2018 Aug;98(11):4323-4330. doi: 10.1002/jsfa.8958. Epub 2018 May 10.

PMID:
29427401
14.

Correction to Fourier Transform Infrared Studies on the Dissociation Behavior of Metal-Chelating Polyelectrolyte Brushes.

Roman MJ, Decker EA, Goddard JM.

ACS Appl Mater Interfaces. 2018 Jan 31;10(4):4341. doi: 10.1021/acsami.7b19228. Epub 2018 Jan 17. No abstract available.

PMID:
29341590
15.

Eleostearic phospholipids as probes to evaluate antioxidants efficiency against liposomes oxidation.

Durand E, Delavault A, Bourlieu C, Lecomte J, Baréa B, Figueroa Espinoza MC, Decker EA, Salaun FM, Kergourlay G, Villeneuve P.

Chem Phys Lipids. 2017 Dec;209:19-28. doi: 10.1016/j.chemphyslip.2017.10.006. Epub 2017 Oct 20.

PMID:
29061286
16.

Lutein-enriched emulsion-based delivery systems: Influence of emulsifiers and antioxidants on physical and chemical stability.

Weigel F, Weiss J, Decker EA, McClements DJ.

Food Chem. 2018 Mar 1;242:395-403. doi: 10.1016/j.foodchem.2017.09.060. Epub 2017 Sep 15.

PMID:
29037706
17.

Establishing Standards on Colors from Natural Sources.

Simon JE, Decker EA, Ferruzzi MG, Giusti MM, Mejia CD, Goldschmidt M, Talcott ST.

J Food Sci. 2017 Nov;82(11):2539-2553. doi: 10.1111/1750-3841.13927. Epub 2017 Oct 14. Review.

PMID:
29030862
18.

Impact of legume protein type and location on lipid oxidation in fish oil-in-water emulsions: Lentil, pea, and faba bean proteins.

Gumus CE, Decker EA, McClements DJ.

Food Res Int. 2017 Oct;100(Pt 2):175-185. doi: 10.1016/j.foodres.2017.08.029. Epub 2017 Aug 15.

PMID:
28888438
19.

Utilizing Mushrooms to Reduce Overall Sodium in Taco Filling Using Physical and Sensory Evaluation.

Wong KM, Decker EA, Autio WR, Toong K, DiStefano G, Kinchla AJ.

J Food Sci. 2017 Oct;82(10):2379-2386. doi: 10.1111/1750-3841.13838. Epub 2017 Aug 30.

PMID:
28857162
20.

Comparison of Antioxidant Evaluation Assays for Investigating Antioxidative Activity of Gallic Acid and Its Alkyl Esters in Different Food Matrices.

Phonsatta N, Deetae P, Luangpituksa P, Grajeda-Iglesias C, Figueroa-Espinoza MC, Le Comte J, Villeneuve P, Decker EA, Visessanguan W, Panya A.

J Agric Food Chem. 2017 Aug 30;65(34):7509-7518. doi: 10.1021/acs.jafc.7b02503. Epub 2017 Aug 15.

PMID:
28750167
21.

Physical and Oxidative Stability of Flaxseed Oil-in-Water Emulsions Fabricated from Sunflower Lecithins: Impact of Blending Lecithins with Different Phospholipid Profiles.

Liang L, Chen F, Wang X, Jin Q, Decker EA, McClements DJ.

J Agric Food Chem. 2017 Jun 14;65(23):4755-4765. doi: 10.1021/acs.jafc.7b01469. Epub 2017 May 30.

PMID:
28534401
22.

Safety evaluation and lipid-lowering effects of food-grade biopolymer complexes (ε-polylysine-pectin) in mice fed a high-fat diet.

Song M, Lopez-Pena CL, McClements DJ, Decker EA, Xiao H.

Food Funct. 2017 May 24;8(5):1822-1829. doi: 10.1039/c7fo00222j.

PMID:
28475188
23.

Correction to Synthesis of Iminodiacetate Functionalized Polypropylene Films and Their Efficacy as Antioxidant Active-Packaging Materials.

Lin Z, Roman MJ, Decker EA, Goddard JM.

J Agric Food Chem. 2017 Feb 8;65(5):1086. doi: 10.1021/acs.jafc.7b00293. Epub 2017 Jan 31. No abstract available.

PMID:
28140574
24.

Fabrication of Concentrated Fish Oil Emulsions Using Dual-Channel Microfluidization: Impact of Droplet Concentration on Physical Properties and Lipid Oxidation.

Liu F, Zhu Z, Ma C, Luo X, Bai L, Decker EA, Gao Y, McClements DJ.

J Agric Food Chem. 2016 Dec 21;64(50):9532-9541. doi: 10.1021/acs.jafc.6b04413. Epub 2016 Dec 12.

PMID:
27936671
25.

Effects of Environmental pH on Antioxidant Interactions between Rosmarinic Acid and α-Tocopherol in Oil-in-Water (O/W) Emulsions.

Kittipongpittaya K, Panya A, Phonsatta N, Decker EA.

J Agric Food Chem. 2016 Aug 31;64(34):6575-83. doi: 10.1021/acs.jafc.6b02700. Epub 2016 Aug 18.

PMID:
27494424
26.

Riboflavin-induced oxidation in fish oil-in-water emulsions: Impact of particle size and optical transparency.

Uluata S, McClements DJ, Decker EA.

Food Chem. 2016 Dec 15;213:457-461. doi: 10.1016/j.foodchem.2016.06.103. Epub 2016 Jun 30.

PMID:
27451204
27.

Physical and oxidation stability of self-emulsifying krill oil-in-water emulsions.

Wu Q, Uluata S, Cui L, Wang C, Li D, Mcclements J, Decker EA.

Food Funct. 2016 Aug 10;7(8):3590-8. doi: 10.1039/c6fo00045b. Epub 2016 Jul 22.

PMID:
27443794
28.

Lipid oxidation in base algae oil and water-in-algae oil emulsion: Impact of natural antioxidants and emulsifiers.

Chen B, Rao J, Ding Y, McClements DJ, Decker EA.

Food Res Int. 2016 Jul;85:162-169. doi: 10.1016/j.foodres.2016.04.038. Epub 2016 Apr 27.

PMID:
29544831
29.

Retaining Oxidative Stability of Emulsified Foods by Novel Nonmigratory Polyphenol Coated Active Packaging.

Roman MJ, Decker EA, Goddard JM.

J Agric Food Chem. 2016 Jul 13;64(27):5574-82. doi: 10.1021/acs.jafc.6b01933. Epub 2016 Jun 27.

PMID:
27310107
30.

Synthesis of Iminodiacetate Functionalized Polypropylene Films and Their Efficacy as Antioxidant Active-Packaging Materials.

Lin Z, Roman MJ, Decker EA, Goddard JM.

J Agric Food Chem. 2016 Jun 8;64(22):4606-17. doi: 10.1021/acs.jafc.6b01128. Epub 2016 May 31.

PMID:
27243793
31.

Role of continuous phase protein, (-)-epigallocatechin-3-gallate and carrier oil on β-carotene degradation in oil-in-water emulsions.

Liu L, Gao Y, McClements DJ, Decker EA.

Food Chem. 2016 Nov 1;210:242-8. doi: 10.1016/j.foodchem.2016.04.075. Epub 2016 Apr 19.

PMID:
27211644
32.

Oxidative Conversion Mediates Antiproliferative Effects of tert-Butylhydroquinone: Structure and Activity Relationship Study.

Sanidad KZ, Sukamtoh E, Wang W, Du Z, Florio E, He L, Xiao H, Decker EA, Zhang G.

J Agric Food Chem. 2016 May 18;64(19):3743-8. doi: 10.1021/acs.jafc.6b00711. Epub 2016 May 6.

PMID:
27111399
33.

Influence of iron solubility and charged surface-active compounds on lipid oxidation in fatty acid ethyl esters containing association colloids.

Homma R, Johnson DR, McClements DJ, Decker EA.

Food Chem. 2016 May 15;199:862-9. doi: 10.1016/j.foodchem.2015.12.014. Epub 2015 Dec 8.

PMID:
26776045
34.

Effects of salts on oxidative stability of lipids in Tween-20 stabilized oil-in-water emulsions.

Cui L, Cho HT, McClements DJ, Decker EA, Park Y.

Food Chem. 2016 Apr 15;197 Pt B:1130-5. doi: 10.1016/j.foodchem.2015.11.099. Epub 2015 Nov 19.

PMID:
26675849
35.

Iron chelating active packaging: Influence of competing ions and pH value on effectiveness of soluble and immobilized hydroxamate chelators.

Ogiwara Y, Roman MJ, Decker EA, Goddard JM.

Food Chem. 2016 Apr 1;196:842-7. doi: 10.1016/j.foodchem.2015.10.029. Epub 2015 Oct 8.

PMID:
26593563
36.

Enhancing Nutraceutical Bioavailability from Raw and Cooked Vegetables Using Excipient Emulsions: Influence of Lipid Type on Carotenoid Bioaccessibility from Carrots.

Zhang R, Zhang Z, Zou L, Xiao H, Zhang G, Decker EA, McClements DJ.

J Agric Food Chem. 2015 Dec 9;63(48):10508-17. doi: 10.1021/acs.jafc.5b04691. Epub 2015 Dec 1.

PMID:
26585671
37.

Enhancement of carotenoid bioaccessibility from carrots using excipient emulsions: influence of particle size of digestible lipid droplets.

Zhang R, Zhang Z, Zou L, Xiao H, Zhang G, Decker EA, McClements DJ.

Food Funct. 2016 Jan;7(1):93-103. doi: 10.1039/c5fo01172h.

PMID:
26583923
38.

Impact of Association Colloids on Lipid Oxidation in Triacylglycerols and Fatty Acid Ethyl Esters.

Homma R, Suzuki K, Cui L, McClements DJ, Decker EA.

J Agric Food Chem. 2015 Nov 25;63(46):10161-9. doi: 10.1021/acs.jafc.5b03807. Epub 2015 Nov 12.

PMID:
26506263
39.

Physical Stability, Autoxidation, and Photosensitized Oxidation of ω-3 Oils in Nanoemulsions Prepared with Natural and Synthetic Surfactants.

Uluata S, McClements DJ, Decker EA.

J Agric Food Chem. 2015 Oct 28;63(42):9333-40. doi: 10.1021/acs.jafc.5b03572. Epub 2015 Oct 16.

PMID:
26452408
40.

Potential impact of biopolymers (ε-polylysine and/or pectin) on gastrointestinal fate of foods: In vitro study.

Lopez-Pena CL, Song M, Xiao H, Decker EA, McClements DJ.

Food Res Int. 2015 Oct;76(Pt 3):769-776. doi: 10.1016/j.foodres.2015.06.036. Epub 2015 Jul 17.

PMID:
28455062
41.

Formation, antioxidant property and oxidative stability of cold pressed rice bran oil emulsion.

Thanonkaew A, Wongyai S, Decker EA, McClements DJ.

J Food Sci Technol. 2015 Oct;52(10):6520-8. doi: 10.1007/s13197-015-1743-1. Epub 2015 Feb 24.

42.

Influence of lipid type on gastrointestinal fate of oil-in-water emulsions: In vitro digestion study.

Zhang R, Zhang Z, Zhang H, Decker EA, McClements DJ.

Food Res Int. 2015 Sep;75:71-78. doi: 10.1016/j.foodres.2015.05.014. Epub 2015 May 12.

PMID:
28454974
43.

Impact of ε-polylysine and pectin on the potential gastrointestinal fate of emulsified lipids: In vitro mouth, stomach and small intestine model.

Lopez-Pena CL, Zheng B, Sela DA, Decker EA, Xiao H, McClements DJ.

Food Chem. 2016 Feb 1;192:857-64. doi: 10.1016/j.foodchem.2015.07.054. Epub 2015 Jul 14.

PMID:
26304421
44.

Apolar Radical Initiated Conjugated Autoxidizable Triene (ApoCAT) Assay: Effects of Oxidant Locations on Antioxidant Capacities and Interactions.

Panya A, Temthawee W, Phonsatta N, Charoensuk D, Deetae P, Visessanguan W, Decker EA.

J Agric Food Chem. 2015 Sep 2;63(34):7546-55. doi: 10.1021/acs.jafc.5b02493. Epub 2015 Aug 25.

PMID:
26273904
45.

Influence of anionic dietary fibers (xanthan gum and pectin) on oxidative stability and lipid digestibility of wheat protein-stabilized fish oil-in-water emulsion.

Qiu C, Zhao M, Decker EA, McClements DJ.

Food Res Int. 2015 Aug;74:131-139. doi: 10.1016/j.foodres.2015.04.022. Epub 2015 Apr 20.

PMID:
28411977
46.

Performance of Nonmigratory Iron Chelating Active Packaging Materials in Viscous Model Food Systems.

Roman MJ, Decker EA, Goddard JM.

J Food Sci. 2015 Sep;80(9):E1965-73. doi: 10.1111/1750-3841.12972. Epub 2015 Jul 28.

PMID:
26220302
47.

Phospholipids in foods: prooxidants or antioxidants?

Cui L, Decker EA.

J Sci Food Agric. 2016 Jan 15;96(1):18-31. doi: 10.1002/jsfa.7320. Epub 2015 Jul 23. Review.

PMID:
26108454
48.

Development of Iron-Chelating Poly(ethylene terephthalate) Packaging for Inhibiting Lipid Oxidation in Oil-in-Water Emulsions.

Johnson DR, Tian F, Roman MJ, Decker EA, Goddard JM.

J Agric Food Chem. 2015 May 27;63(20):5055-60. doi: 10.1021/acs.jafc.5b00796. Epub 2015 May 19.

PMID:
25985711
49.

Challenges of utilizing healthy fats in foods.

Vieira SA, McClements DJ, Decker EA.

Adv Nutr. 2015 May 15;6(3):309S-17S. doi: 10.3945/an.114.006965. Print 2015 May. Review.

50.

Executive summary.

Decker EA, Storey ML.

Adv Nutr. 2015 May 15;6(3):288S-92S. doi: 10.3945/an.114.007146. Print 2015 May.

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