Format
Sort by
Items per page

Send to

Choose Destination

Links from PubMed

Items: 1 to 20 of 142

1.

Antioxidative activities of Ginkgo biloba extract on oil/water emulsion system prepared from an enzymatically modified lipid containing alpha-linolenic acid.

Yang D, Gan LJ, Shin JA, Kim S, Hong ST, Park SH, Lee JH, Lee KT.

J Food Sci. 2013 Jan;78(1):C43-9. doi: 10.1111/j.1750-3841.2012.03010.x. Epub 2012 Dec 21.

PMID:
23278764
2.

Studies of reaction variables for lipase-catalyzed production of alpha-linolenic acid enriched structured lipid and oxidative stability with antioxidants.

Mitra K, Shin JA, Lee JH, Kim SA, Hong ST, Sung CK, Xue CL, Lee KT.

J Food Sci. 2012 Jan;77(1):C39-45. doi: 10.1111/j.1750-3841.2011.02464.x. Epub 2011 Nov 28.

PMID:
22122200
3.

Antioxidant properties of Teaw (Cratoxylum formosum Dyer) extract in soybean oil and emulsions.

Maisuthisakul P, Pongsawatmanit R, Gordon MH.

J Agric Food Chem. 2006 Apr 5;54(7):2719-25.

PMID:
16569066
4.

Effects of flavonoid glycosides obtained from a Ginkgo biloba extract fraction on the physical and oxidative stabilities of oil-in-water emulsions prepared from a stripped structured lipid with a low omega-6 to omega-3 ratio.

Yang D, Wang XY, Gan LJ, Zhang H, Shin JA, Lee KT, Hong ST.

Food Chem. 2015 May 1;174:124-31. doi: 10.1016/j.foodchem.2014.11.036. Epub 2014 Nov 13.

PMID:
25529661
5.

Oxidative comparison of emulsion systems from fish oil-based structured lipid versus physically blended lipid with purple-fleshed sweet potato (Ipomoea batatas L.) extracts.

Gan LJ, Yang D, Shin JA, Kim SJ, Hong ST, Lee JH, Sung CK, Lee KT.

J Agric Food Chem. 2012 Jan 11;60(1):467-75. doi: 10.1021/jf203708y. Epub 2011 Dec 13.

PMID:
22117614
6.

Oxidation Stability of O/W Emulsion Prepared with Linolenic Acid Enriched Diacylglycerol.

Shin JA, Lee MY, Lee KT.

J Food Sci. 2016 Oct;81(10):C2373-C2380. doi: 10.1111/1750-3841.13421. Epub 2016 Sep 14.

PMID:
27627797
7.

Antioxidant effcacy of unripe banana (Musa acuminata Colla) peel extracts in sunflower oil during accelerated storage.

Ling SS, Chang SK, Sia WC, Yim HS.

Acta Sci Pol Technol Aliment. 2015 Oct-Dec;14(4):343-356. doi: 10.17306/J.AFS.2015.4.34.

PMID:
28068040
8.

Pro-oxidant/antioxidant behaviours of ascorbic acid, tocopherol, and plant extracts in n-3 highly unsaturated fatty acid rich oil-in-water emulsions.

Jayasinghe C, Gotoh N, Wada S.

Food Chem. 2013 Dec 1;141(3):3077-84. doi: 10.1016/j.foodchem.2013.05.143. Epub 2013 Jun 10.

PMID:
23871062
9.

Effects of Triacylglycerol Molecular Species on the Oxidation Behavior of Oils Containing α-Linolenic Acid.

Dote S, Yamamoto Y, Hara S.

J Oleo Sci. 2016;65(3):193-9. doi: 10.5650/jos.ess15272.

10.

Oxidation rate of conjugated linoleic acid and conjugated linolenic acid is slowed by triacylglycerol esterification and alpha-tocopherol.

Tsuzuki T, Igarashi M, Iwata T, Yamauchi-Sato Y, Yamamoto T, Ogita K, Suzuki T, Miyazawa T.

Lipids. 2004 May;39(5):475-80.

PMID:
15506243
11.

Preparation of recombined milk using modified butterfats containing α-linolenic acid.

Shin JA, Yang D, Gan L, Hong ST, Lee ES, Park SH, Lee KT.

J Food Sci. 2013 Jan;78(1):C17-24. doi: 10.1111/j.1750-3841.2012.03011.x. Epub 2012 Dec 21.

PMID:
23278855
12.

Incorporation and stabilization of omega-3 fatty acids in surimi made from cod, Gadus morhua.

Park Y, Kelleher SD, McClements DJ, Decker EA.

J Agric Food Chem. 2004 Feb 11;52(3):597-601.

PMID:
14759155
13.

Oxidative stability of structured lipid-based infant formula emulsion: effect of antioxidants.

Zou L, Akoh CC.

Food Chem. 2015 Jul 1;178:1-9. doi: 10.1016/j.foodchem.2015.01.073. Epub 2015 Jan 21.

PMID:
25704676
14.

Metal-catalyzed oxidation of a structured lipid model emulsion.

Fomuso LB, Corredig M, Akoh CC.

J Agric Food Chem. 2002 Nov 20;50(24):7114-9.

PMID:
12428969
15.

Effect of lyophilized water extracts of Melissa officinalis on the stability of algae and linseed oil-in-water emulsion to be used as a functional ingredient in meat products.

de Ciriano MG, Rehecho S, Calvo MI, Cavero RY, Navarro I, Astiasarán I, Ansorena D.

Meat Sci. 2010 Jun;85(2):373-7. doi: 10.1016/j.meatsci.2010.01.007. Epub 2010 Jan 13.

PMID:
20374914
16.
17.

Lipid and protein oxidation of broiler meat as influenced by dietary natural antioxidant supplementation.

Smet K, Raes K, Huyghebaert G, Haak L, Arnouts S, De Smet S.

Poult Sci. 2008 Aug;87(8):1682-8. doi: 10.3382/ps.2007-00384.

PMID:
18648067
18.

Impact of lipid physical state on the oxidation of methyl linolenate in oil-in-water emulsions.

Okuda S, McClements DJ, Decker EA.

J Agric Food Chem. 2005 Nov 30;53(24):9624-8.

PMID:
16302787
19.

Singlet oxygen-related photooxidative stability and antioxidant changes of diacylglycerol-rich oil derived from mixture of olive and perilla oil.

Kim N, Choe E.

J Food Sci. 2012 Nov;77(11):C1185-91. doi: 10.1111/j.1750-3841.2012.02928.x. Epub 2012 Oct 11.

PMID:
23057833
20.

Antioxidant activities of annatto and palm tocotrienol-rich fractions in fish oil and structured lipid-based infant formula emulsion.

Zou L, Akoh CC.

Food Chem. 2015 Feb 1;168:504-11. doi: 10.1016/j.foodchem.2014.07.098. Epub 2014 Jul 30.

PMID:
25172741

Supplemental Content

Support Center