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Ability of Surface-Active Antioxidants To Inhibit Lipid Oxidation in Oil-in-Water Emulsion
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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Evaluation of Antioxidant Activity of Rosemary Extracts, Carnosol and Carnosic Acid in Bulk Vegetable Oils and Fish Oil and Their Emulsions
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Principles of Food Science. Part 1: Food Chemistry. Herausgegeben von O. R. Fennema. Marcel Dekker Inc., New York‐Basel 1976. 1. Aufl., XI, 792 S., geb. sfr. 170.—
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Autoxidation in Food and Biological Systems
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Recent Trends in Food Applications of Antioxidants
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FOOD SCIENCE AND TECHNOLOGY
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Impact of thermal processing on the antioxidant mechanisms of continuous phase β-lactoglobulin in oil-in-water emulsions
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A finite element based algorithm for determining interfacial tension (γ) from pendant drop profiles
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A SIMPLE METHOD FOR THE ISOLATION AND PURIFICATION OF TOTAL LIPIDES FROM ANIMAL TISSUES
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Antioxidant activity of .alpha.- and .gamma.-tocopherols in bulk oils and in oil-in-water emulsions
inferredcites →https://doi.org/10.1021/jf00087a009openalex-snapshot
Use of polyamide oxidative fluorescence test on lipid emulsions: contrast in relative effectiveness of antioxidants in bulk versus dispersed systems
inferredcites →https://doi.org/10.1021/jf010370mopenalex-snapshot
Impact of Tween 20 Hydroperoxides and Iron on the Oxidation of Methyl Linoleate and Salmon Oil Dispersions
inferredcites →https://doi.org/10.1021/jf010586oopenalex-snapshot
Development and Validation of an Improved Oxygen Radical Absorbance Capacity Assay Using Fluorescein as the Fluorescent Probe
inferredcites →https://doi.org/10.1021/jf011324popenalex-snapshot
Ability of Surfactant Micelles to Alter the Partitioning of Phenolic Antioxidants in Oil-in-Water Emulsions
inferredcites →https://doi.org/10.1021/jf020095jopenalex-snapshot
Ability of Lipid Hydroperoxides To Partition into Surfactant Micelles and Alter Lipid Oxidation Rates in Emulsions
inferredcites →https://doi.org/10.1021/jf0484273openalex-snapshot
Phenolic Acids Enzymatic Lipophilization
inferredcites →https://doi.org/10.1021/jf950374popenalex-snapshot
Antioxidant Activity of a Rosemary Extract and Its Constituents, Carnosic Acid, Carnosol, and Rosmarinic Acid, in Bulk Oil and Oil-in-Water Emulsion
inferredcites →https://doi.org/10.1021/jf9505685openalex-snapshot
Antioxidant Activity of α-Tocopherol and Trolox in Different Lipid Substrates: Bulk OilsvsOil-in-Water Emulsions
inferredcites →https://doi.org/10.1021/jf960068ropenalex-snapshot
Antioxidant Activity of Carnosic Acid and Methyl Carnosate in Bulk Oils and Oil-in-Water Emulsions
inferredcites →https://doi.org/10.1021/jf9609744openalex-snapshot
Antioxidant Activity of Tea Catechins in Different Lipid Systems
inferredcites →https://doi.org/10.1080/10408390600754248openalex-snapshot
Role of Physical Structures in Bulk Oils on Lipid Oxidation
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Some Characteristics of the Enzymic Lipid Peroxidation System in the Microsomal Fraction of Flounder Skeletal Muscle
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Lipid Oxidation in Oil‐in‐Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems
inferredcites →https://doi.org/10.1177/0748233793009001-209openalex-snapshot
Paradoxical Behavior of Antioxidants in Food and Biological Systems
inferredcites →https://doi.org/10.1533/9780857097903openalex-snapshot
Antioxidants in food and biology
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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