Lista de obras - Eric Andrew Decker - Dominio Público Uruguay

A simple method of supplementation of omega-3 polyunsaturated fatty acids: use of fortified yogurt in healthy volunteers.

artículo científico publicado en 2010

Ability of amino acids, dipeptides, polyamines, and sulfhydryls to quench hexanal, a saturated aldehydic lipid oxidation product

artículo científico publicado en 1999

Ability of carnosine and other skeletal muscle components to quench unsaturated aldehydic lipid oxidation products

artículo científico publicado en 1999

Ability of iron to promote surfactant peroxide decomposition and oxidize alpha-tocopherol

artículo científico publicado en 1999

Ability of lipid hydroperoxides to partition into surfactant micelles and alter lipid oxidation rates in emulsions.

artículo científico publicado en 2002

Ability of surface-active antioxidants to inhibit lipid oxidation in oil-in-water emulsion

artículo científico publicado en 2007

Ability of surfactant headgroup size to alter lipid and antioxidant oxidation in oil-in-water emulsions

artículo científico publicado en 2000

Ability of surfactant hydrophobic tail group size to alter lipid oxidation in oil-in-water emulsions

artículo científico publicado en 2000

Ability of surfactant micelles to alter the partitioning of phenolic antioxidants in oil-in-water emulsions

artículo científico publicado en 2002

Ability of surfactant micelles to alter the physical location and reactivity of iron in oil-in-water emulsion

artículo científico publicado en 2002

An investigation of the versatile antioxidant mechanisms of action of rosmarinate alkyl esters in oil-in-water emulsions

artículo científico publicado en 2012

Antioxidant activity of a proanthocyanidin-rich extract from grape seed in whey protein isolate stabilized algae oil-in-water emulsions

artículo científico publicado en 2004

Antioxidant activity of cysteine, tryptophan, and methionine residues in continuous phase beta-lactoglobulin in oil-in-water emulsions

artículo científico publicado en 2005

Antioxidant activity of proteins and peptides.

artículo científico publicado en 2008

Antioxidant mechanisms of enzymatic hydrolysates of beta-lactoglobulin in food lipid dispersions

artículo científico publicado en 2006

Antioxidant properties of chlorogenic acid and its alkyl esters in stripped corn oil in combination with phospholipids and/or water

scientific article published on 01 September 2011

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

artículo científico publicado en 2020

Chain length affects antioxidant properties of chlorogenate esters in emulsion: the cutoff theory behind the polar paradox

artículo científico publicado en 2009

Chemical and antioxidant properties of casein peptide and its glucose Maillard reaction products in fish oil-in-water emulsions

artículo científico publicado en 2011

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

artículo científico publicado en 2007

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

artículo científico publicado en 2008

Chemical and sensory analysis of strawberry flavoured yogurt supplemented with an algae oil emulsion

scientific article published on 01 August 2005

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

artículo científico publicado en 2010

Comparison of low-density lipoprotein modification by myeloperoxidase-derived hypochlorous and hypobromous acids

artículo científico publicado en 2001

Comparison of protein-polysaccharide nanoparticle fabrication methods: impact of biopolymer complexation before or after particle formation

artículo científico publicado en 2009

Competitive adsorption of mixed anionic polysaccharides at the surfaces of protein-coated lipid droplets

artículo científico publicado en 2009

Control of lipid oxidation by nonmigratory active packaging films prepared by photoinitiated graft polymerization

artículo científico publicado en 2012

Controlling lipid bioavailability through physicochemical and structural approaches

artículo científico publicado en 2009

Controlling lipid oxidation of food by active packaging technologies.

artículo científico publicado en 2013

Controlling the functional performance of emulsion-based delivery systems using multi-component biopolymer coatings

artículo científico publicado en 2010

Design of foods with bioactive lipids for improved health

artículo científico

Determination of hydroperoxides in foods and biological samples by the ferrous oxidation-xylenol orange method: a review of the factors that influence the method's performance.

artículo científico publicado en 2008

Development of an iron chelating polyethylene film for active packaging applications

artículo científico publicado en 2012

Development of yellow pigmentation in squid (Loligo peali) as a result of lipid oxidation

artículo científico publicado en 2006

Dietary strategies to improve nutritional value, oxidative stability, and sensory properties of poultry products.

scientific article published on October 2009

Effect of antioxidants on stabilization of meat products fortified with n-3 fatty acids.

artículo científico publicado en 2005

Effect of heating oxyhemoglobin and methemoglobin on microsomes oxidation

artículo científico publicado en 2009

Effect of heating oxymyoglobin and metmyoglobin on the oxidation of muscle microsomes

artículo científico publicado en 2008

Effect of interfacial protein cross-linking on the in vitro digestibility of emulsified corn oil by pancreatic lipase

artículo científico publicado en 2008

Effect of molecular weight and degree of deacetylation of chitosan on the formation of oil-in-water emulsions stabilized by surfactant-chitosan membranes

artículo científico publicado en 2005

Effect of natural pigments on the oxidative stability of sausages stored under refrigeration.

artículo científico publicado en 2009

Effects of metal chelator, sodium azide, and superoxide dismutase on the oxidative stability in riboflavin-photosensitized oil-in-water emulsion systems

artículo científico publicado en 2011

Emulsion-based delivery systems for lipophilic bioactive components.

artículo científico publicado en 2007

Extraction and Characterization of Oil Bodies from Soy Beans: A Natural Source of Pre-Emulsified Soybean Oil

scientific article published on 20 September 2007

Factors affecting lycopene oxidation in oil-in-water emulsions

artículo científico publicado en 2008

Factors influencing the chemical stability of carotenoids in foods.

artículo científico publicado en 2010

Formation of protein-rich coatings around lipid droplets using the electrostatic deposition method

scientific article published on 01 June 2010

Healthier meat products as functional foods.

artículo científico publicado en 2010

How to boost antioxidants by lipophilization?

artículo científico

Identification of hydrazine in commercial preparations of carnosine and its influence on carnosine's antioxidative properties

artículo científico publicado en 1998

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

scientific article published on 01 July 2019

Impact of Polyunsaturated Fatty Acid Dilution and Antioxidant Addition on Lipid Oxidation Kinetics in Oil/Water Emulsions

artículo científico publicado en 2021

Impact of citric acid on the tenderness, microstructure and oxidative stability of beef muscle.

artículo científico publicado en 2008

Impact of diacylglycerol and monoacylglycerol on the physical and chemical properties of stripped soybean oil.

artículo científico publicado en 2013

Impact of dietary conjugated linoleic acid on the oxidative stability of rat liver microsomes and skeletal muscle homogenates

scientific article published on 01 September 2000

Impact of dietary fiber coatings on behavior of protein-stabilized lipid droplets under simulated gastrointestinal conditions

artículo científico publicado en 2011

Impact of free fatty acid concentration and structure on lipid oxidation in oil-in-water emulsions

artículo científico publicado en 2011

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

artículo científico publicado en 2005

Impact of salt and lipid type on in vitro digestion of emulsified lipids.

artículo científico publicado en 2010

Impact of surface-active compounds on physicochemical and oxidative properties of edible oil.

artículo científico publicado en 2007

Impact of tween 20 hydroperoxides and iron on the oxidation of methyl linoleate and salmon oil dispersions

artículo científico publicado en 2001

Impact of whey protein emulsifiers on the oxidative stability of salmon oil-in-water emulsions

artículo científico publicado en 2003

Improvement of stability of oil-in-water emulsions containing caseinate-coated droplets by addition of sodium alginate

artículo científico publicado en 2007

Incorporation of (n-3) fatty acids in foods: challenges and opportunities

scientific article published on 25 January 2012

Increasing the oxidative stability of liquid and dried tuna oil-in-water emulsions with electrostatic layer-by-layer deposition technology

artículo científico publicado en 2005

Influence of Tripolyphosphate Cross-Linking on the Physical Stability and Lipase Digestibility of Chitosan-Coated Lipid Droplets

artículo científico publicado en 2010

Influence of droplet characteristics on the formation of oil-in-water emulsions stabilized by surfactant-chitosan layers

artículo científico publicado en 2005

Influence of droplet charge on the chemical stability of citral in oil-in-water emulsions

artículo científico publicado en 2010

Influence of environmental conditions on the stability of oil in water emulsions containing droplets stabilized by lecithin-chitosan membranes

artículo científico publicado en 2003

Influence of environmental stresses on stability of O/W emulsions containing cationic droplets stabilized by SDS-fish gelatin membranes

artículo científico publicado en 2005

Influence of free protein on flocculation stability of beta-lactoglobulin stabilized oil-in-water emulsions at neutral pH and ambient temperature

artículo científico publicado en 2004

Influence of iota-carrageenan on droplet flocculation of beta-lactoglobulin-stabilized oil-in-water emulsions during thermal processing

artículo científico publicado en 2004

Influence of lipid physical state on the in vitro digestibility of emulsified lipids.

artículo científico publicado en 2008

Influence of pH and iota-carrageenan concentration on physicochemical properties and stability of beta-lactoglobulin-stabilized oil-in-water emulsions

artículo científico publicado en 2004

Influence of pH, metal chelator, free radical scavenger and interfacial characteristics on the oxidative stability of β-carotene in conjugated whey protein-pectin stabilised emulsion

artículo científico publicado en 2013

Influence of protein concentration and order of addition on thermal stability of beta-lactoglobulin stabilized n-hexadecane oil-in-water emulsions at neutral pH.

artículo científico publicado en 2005

Inhibition of Ostwald ripening in model beverage emulsions by addition of poorly water soluble triglyceride oils

scientific article published on 02 December 2011

Inhibition of low-density lipoprotein oxidation by carnosine histidine

artículo científico publicado en 2001

Inhibition of β-carotene degradation in oil-in-water nanoemulsions: influence of oil-soluble and water-soluble antioxidants

scientific article published on 30 May 2012

Inhibitory effects of resveratrol and pterostilbene on human colon cancer cells: a side-by-side comparison

artículo científico publicado en 2011

Interactions between α-tocopherol and rosmarinic acid and its alkyl esters in emulsions: synergistic, additive, or antagonistic effect?

artículo científico publicado en 2012

Interpreting the production, characterization and antioxidant potential of plant proteases

scientific article published in 2023

Iron-accelerated cumene hydroperoxide decomposition in hexadecane and trilaurin emulsions

scientific article published on 01 February 2000

Irreversible thermal denaturation of beta-lactoglobulin retards adsorption of carrageenan onto beta-lactoglobulin-coated droplets

artículo científico publicado en 2006

Kinetic and stoichiometry of the reaction of chlorogenic acid and its alkyl esters against the DPPH radical.

artículo científico publicado en 2009

Lipid oxidation in a menhaden oil-in-water emulsion stabilized by sodium caseinate cross-linked with transglutaminase

artículo científico publicado en 2006

Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate

artículo científico publicado en 2003

Lipid oxidation in emulsions as affected by charge status of antioxidants and emulsion droplets

artículo científico publicado en 1999

Methods for evaluating the potency and efficacy of antioxidants.

scientific article published on September 2010

Minor components in food oils: a critical review of their roles on lipid oxidation chemistry in bulk oils and emulsions

artículo científico

Nanoemulsion delivery systems: influence of carrier oil on β-carotene bioaccessibility

scientific article published on 29 June 2012

New insights into the role of iron in the promotion of lipid oxidation in bulk oils containing reverse micelles

artículo científico publicado en 2012

Nutraceutical nanoemulsions: influence of carrier oil composition (digestible versus indigestible oil) on β-carotene bioavailability

artículo científico publicado en 2013

Oxidative stability and in vitro digestibility of fish oil-in-water emulsions containing multilayered membranes

artículo científico publicado en 2010

Oxidative stability of Echium plantagineum seed oil bodies

article published in 2010

Peroxynitrite induced discoloration of muscle foods.

artículo científico publicado en 2004

Physical and oxidative stability of fish oil-in-water emulsions stabilized with beta-lactoglobulin and pectin

artículo científico publicado en 2008

Physical and oxidative stability of pre-emulsified oil bodies extracted from soybeans

artículo científico publicado en 2011

Physical structures in soybean oil and their impact on lipid oxidation

scientific article published on 22 October 2010

Potential of peroxynitrite to alter the color of myoglobin in muscle foods

artículo científico publicado en 2002

Production and characterization of O/W emulsions containing cationic droplets stabilized by lecithin-chitosan membranes

artículo científico publicado en 2003

Production and characterization of O/W emulsions containing droplets stabilized by lecithin-chitosan-pectin mutilayered membranes

artículo científico publicado en 2004

Production and characterization of oil-in-water emulsions containing droplets stabilized by beta-lactoglobulin-pectin membranes

artículo científico publicado en 2003

Prooxidant mechanisms of free fatty acids in stripped soybean oil-in-water emulsions.

artículo científico publicado en 2009

Protein-stabilized nanoemulsions and emulsions: comparison of physicochemical stability, lipid oxidation, and lipase digestibility

scientific article published on 02 December 2010

Quantitation of carnosine in humans plasma after dietary consumption of beef.

artículo científico publicado en 2005

Relationship between hydrophobicity and antioxidant ability of "phenolipids" in emulsion: a parabolic effect of the chain length of rosmarinate esters.

artículo científico publicado en 2010

Relationships between free radical scavenging and antioxidant activity in foods

artículo científico publicado en 2009

Role of continuous phase anionic polysaccharides on the oxidative stability of menhaden oil-in-water emulsions

artículo científico publicado en 2010

Role of continuous phase protein on the oxidative stability of fish oil-in-water emulsions

artículo científico publicado en 2004

Role of iron and hydroperoxides in the degradation of lycopene in oil-in-water emulsions

artículo científico publicado en 2009

Role of physical structures in bulk oils on lipid oxidation

artículo científico publicado en 2007

Role of proteins in oil-in-water emulsions on the stability of lipid hydroperoxides

scientific article published on 01 October 2006

Role of reverse micelles on lipid oxidation in bulk oils: impact of phospholipids on antioxidant activity of α-tocopherol and Trolox

artículo científico publicado en 2011

Spray-dried multilayered emulsions as a delivery method for omega-3 fatty acids into food systems

artículo científico publicado en 2007

Stability of citral in oil-in-water emulsions prepared with medium-chain triacylglycerols and triacetin

artículo científico publicado en 2009

Stability of spray-dried tuna oil emulsions encapsulated with two-layered interfacial membranes

artículo científico publicado en 2005

Stabilization of Soybean Oil Bodies Using Protective Pectin Coatings Formed by Electrostatic Deposition

artículo científico publicado en 2008

Stabilization of oil-in-water emulsions by cod protein extracts

artículo científico publicado en 2004

Stabilization of soybean oil bodies by enzyme (laccase) cross-linking of adsorbed beet pectin coatings

artículo científico publicado en 2010

Structural design principles for delivery of bioactive components in nutraceuticals and functional foods

scientific article published on June 2009

Suitability of saturated aldehydes as lipid oxidation markers in washed turkey meat.

artículo científico publicado en 2009

Temperature scanning ultrasonic velocity study of complex thermal transformations in solid lipid nanoparticles.

artículo científico publicado en 2008

The effect of diet on vitamin E intake and oxidative stress in response to acute exercise in female athletes

artículo científico publicado en 2000

The effects of antioxidant combinations on color and lipid oxidation in n-3 oil fortified ground beef patties.

artículo científico publicado en 2005

The effects of surfactant type, pH, and chelators on the oxidation of salmon oil-in-water emulsions

scientific article published on 01 October 1999

The relationship between the physicochemical properties of antioxidants and their ability to inhibit lipid oxidation in bulk oil and oil-in-water emulsions

artículo científico publicado en 2005

Use of caseinophosphopeptides as natural antioxidants in oil-in-water emulsions

artículo científico publicado en 2003

Lista de obras de Eric Andrew Decker

A simple method of supplementation of omega-3 polyunsaturated fatty acids: use of fortified yogurt in healthy volunteers.

Ability of amino acids, dipeptides, polyamines, and sulfhydryls to quench hexanal, a saturated aldehydic lipid oxidation product

Ability of carnosine and other skeletal muscle components to quench unsaturated aldehydic lipid oxidation products

Ability of iron to promote surfactant peroxide decomposition and oxidize alpha-tocopherol

Ability of lipid hydroperoxides to partition into surfactant micelles and alter lipid oxidation rates in emulsions.

Ability of surface-active antioxidants to inhibit lipid oxidation in oil-in-water emulsion

Ability of surfactant headgroup size to alter lipid and antioxidant oxidation in oil-in-water emulsions

Ability of surfactant hydrophobic tail group size to alter lipid oxidation in oil-in-water emulsions

Ability of surfactant micelles to alter the partitioning of phenolic antioxidants in oil-in-water emulsions

Ability of surfactant micelles to alter the physical location and reactivity of iron in oil-in-water emulsion

An investigation of the versatile antioxidant mechanisms of action of rosmarinate alkyl esters in oil-in-water emulsions

Antioxidant activity of a proanthocyanidin-rich extract from grape seed in whey protein isolate stabilized algae oil-in-water emulsions

Antioxidant activity of cysteine, tryptophan, and methionine residues in continuous phase beta-lactoglobulin in oil-in-water emulsions

Antioxidant activity of proteins and peptides.

Antioxidant mechanisms of enzymatic hydrolysates of beta-lactoglobulin in food lipid dispersions

Antioxidant properties of chlorogenic acid and its alkyl esters in stripped corn oil in combination with phospholipids and/or water

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

Chain length affects antioxidant properties of chlorogenate esters in emulsion: the cutoff theory behind the polar paradox

Chemical and antioxidant properties of casein peptide and its glucose Maillard reaction products in fish oil-in-water emulsions

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

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

Chemical and sensory analysis of strawberry flavoured yogurt supplemented with an algae oil emulsion

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

Comparison of low-density lipoprotein modification by myeloperoxidase-derived hypochlorous and hypobromous acids

Comparison of protein-polysaccharide nanoparticle fabrication methods: impact of biopolymer complexation before or after particle formation

Competitive adsorption of mixed anionic polysaccharides at the surfaces of protein-coated lipid droplets

Control of lipid oxidation by nonmigratory active packaging films prepared by photoinitiated graft polymerization

Controlling lipid bioavailability through physicochemical and structural approaches

Controlling lipid oxidation of food by active packaging technologies.

Controlling the functional performance of emulsion-based delivery systems using multi-component biopolymer coatings

Design of foods with bioactive lipids for improved health

Determination of hydroperoxides in foods and biological samples by the ferrous oxidation-xylenol orange method: a review of the factors that influence the method's performance.

Development of an iron chelating polyethylene film for active packaging applications

Development of yellow pigmentation in squid (Loligo peali) as a result of lipid oxidation

Dietary strategies to improve nutritional value, oxidative stability, and sensory properties of poultry products.

Effect of antioxidants on stabilization of meat products fortified with n-3 fatty acids.

Effect of heating oxyhemoglobin and methemoglobin on microsomes oxidation

Effect of heating oxymyoglobin and metmyoglobin on the oxidation of muscle microsomes

Effect of interfacial protein cross-linking on the in vitro digestibility of emulsified corn oil by pancreatic lipase

Effect of molecular weight and degree of deacetylation of chitosan on the formation of oil-in-water emulsions stabilized by surfactant-chitosan membranes

Effect of natural pigments on the oxidative stability of sausages stored under refrigeration.

Effects of metal chelator, sodium azide, and superoxide dismutase on the oxidative stability in riboflavin-photosensitized oil-in-water emulsion systems

Emulsion-based delivery systems for lipophilic bioactive components.

Extraction and Characterization of Oil Bodies from Soy Beans: A Natural Source of Pre-Emulsified Soybean Oil

Factors affecting lycopene oxidation in oil-in-water emulsions

Factors influencing the chemical stability of carotenoids in foods.

Formation of protein-rich coatings around lipid droplets using the electrostatic deposition method

Healthier meat products as functional foods.

How to boost antioxidants by lipophilization?

Identification of hydrazine in commercial preparations of carnosine and its influence on carnosine's antioxidative properties

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

Impact of Polyunsaturated Fatty Acid Dilution and Antioxidant Addition on Lipid Oxidation Kinetics in Oil/Water Emulsions

Impact of citric acid on the tenderness, microstructure and oxidative stability of beef muscle.

Impact of diacylglycerol and monoacylglycerol on the physical and chemical properties of stripped soybean oil.

Impact of dietary conjugated linoleic acid on the oxidative stability of rat liver microsomes and skeletal muscle homogenates

Impact of dietary fiber coatings on behavior of protein-stabilized lipid droplets under simulated gastrointestinal conditions

Impact of free fatty acid concentration and structure on lipid oxidation in oil-in-water emulsions

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

Impact of salt and lipid type on in vitro digestion of emulsified lipids.

Impact of surface-active compounds on physicochemical and oxidative properties of edible oil.

Impact of tween 20 hydroperoxides and iron on the oxidation of methyl linoleate and salmon oil dispersions

Impact of whey protein emulsifiers on the oxidative stability of salmon oil-in-water emulsions

Improvement of stability of oil-in-water emulsions containing caseinate-coated droplets by addition of sodium alginate

Incorporation of (n-3) fatty acids in foods: challenges and opportunities

Increasing the oxidative stability of liquid and dried tuna oil-in-water emulsions with electrostatic layer-by-layer deposition technology

Influence of Tripolyphosphate Cross-Linking on the Physical Stability and Lipase Digestibility of Chitosan-Coated Lipid Droplets

Influence of droplet characteristics on the formation of oil-in-water emulsions stabilized by surfactant-chitosan layers

Influence of droplet charge on the chemical stability of citral in oil-in-water emulsions

Influence of environmental conditions on the stability of oil in water emulsions containing droplets stabilized by lecithin-chitosan membranes

Influence of environmental stresses on stability of O/W emulsions containing cationic droplets stabilized by SDS-fish gelatin membranes

Influence of free protein on flocculation stability of beta-lactoglobulin stabilized oil-in-water emulsions at neutral pH and ambient temperature

Influence of iota-carrageenan on droplet flocculation of beta-lactoglobulin-stabilized oil-in-water emulsions during thermal processing

Influence of lipid physical state on the in vitro digestibility of emulsified lipids.

Influence of pH and iota-carrageenan concentration on physicochemical properties and stability of beta-lactoglobulin-stabilized oil-in-water emulsions

Influence of pH, metal chelator, free radical scavenger and interfacial characteristics on the oxidative stability of β-carotene in conjugated whey protein-pectin stabilised emulsion

Influence of protein concentration and order of addition on thermal stability of beta-lactoglobulin stabilized n-hexadecane oil-in-water emulsions at neutral pH.

Inhibition of Ostwald ripening in model beverage emulsions by addition of poorly water soluble triglyceride oils

Inhibition of low-density lipoprotein oxidation by carnosine histidine

Inhibition of β-carotene degradation in oil-in-water nanoemulsions: influence of oil-soluble and water-soluble antioxidants