J. Alamed

发表

Impact of Chemical and Physical Properties on the Ability of Antioxidants to Inhibit Lipid Oxidation in Foods

J. Alamed, 2008 .

Relationships between free radical scavenging and antioxidant activity in foods.

D. Mcclements, E. Decker, W. Chaiyasit, 2009, Journal of agricultural and food chemistry.

Interaction Between Polar Components and the Degree of Unsaturation of Fatty Acids on the Oxidative Stability of Emulsions

I. A. Castro, E. Decker, J. Alamed, 2010 .

Stability of citral in protein-and gum arabic-stabilized oil-in-water emulsions

D. Mcclements, E. Decker, D. Djordjevic, 2008 .

Influence of heat processing and calcium ions on the ability of EDTA to inhibit lipid oxidation in oil-in-water emulsions containing omega-3 fatty acids

D. Mcclements, E. Decker, J. Alamed, 2006 .

Chemical and physical stability of citral and limonene in sodium dodecyl sulfate-chitosan and gum arabic-stabilized oil-in-water emulsions.

D. Mcclements, E. Decker, D. Djordjevic, 2007, Journal of agricultural and food chemistry.

Chemical and physical stability of protein and gum arabic-stabilized oil-in-water emulsions containing limonene.

D. Mcclements, E. Decker, D. Djordjevic, 2008, Journal of food science.

Citral stability in oil-in-water emulsions with solid or liquid octadecane.

D. Mcclements, E. Decker, S. Choi, 2010, Journal of agricultural and food chemistry.

Ability of Chelators to Alter the Physical Location and Prooxidant Activity of Iron in Oil-in-Water Emulsions

D. Mcclements, E. Decker, Young-Hee Cho, 2003 .

Relationship between the physical properties of chlorogenic acid esters and their ability to inhibit lipid oxidation in oil-in-water emulsions

P. Villeneuve, J. Weiss, E. Decker, 2010 .

Correlation between sensory and chemical markers in the evaluation of Brazil nut oxidative shelf-life

Gabriel Favalli Branco, E. Decker, J. Alamed, 2011 .

Impact of Chemical and Physical Properties on the Ability of Antioxidants to Inhibit Lipid Oxidation in Foods

J. Alamed, 2008 .