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Results: 1-25/34
Authors:
DECKER EA
Citation: Ea. Decker, STRATEGIES FOR MANIPULATING THE PROOXIDATIVE ANTIOXIDATIVE BALANCE OFFOODS TO MAXIMIZE OXIDATIVE STABILITY/, Trends in food science & technology, 9(6), 1998, pp. 241-248
Authors:
MEI L
CROMWELL GL
CRUM AD
DECKER EA
Citation: L. Mei et al., INFLUENCE OF DIETARY BETA-ALANINE AND HISTIDINE ON THE OXIDATIVE STABILITY OF PORK, Meat science, 49(1), 1998, pp. 55-64
Authors:
MEI LY
MCCLEMENTS DJ
WU JN
DECKER EA
Citation: Ly. Mei et al., IRON-CATALYZED LIPID OXIDATION IN EMULSION AS AFFECTED BY SURFACTANT,PH AND NACL, Food chemistry, 61(3), 1998, pp. 307-312
Authors:
BOISSONNEAULT GA
HARDWICK TA
BOGARDUS SL
CHAN WKM
TATUM V
GLAUERT HP
CHOW CK
DECKER EA
Citation: Ga. Boissonneault et al., INTERACTIONS BETWEEN CARNOSINE AND VITAMIN-E IN MAMMARY-CANCER RISK DETERMINATION, Nutrition research, 18(4), 1998, pp. 723-733
Authors:
GHAEDIAN R
COUPLAND JN
DECKER EA
MCCLEMENTS DJ
Citation: R. Ghaedian et al., ULTRASONIC DETERMINATION OF FISH COMPOSITION, Journal of food engineering, 35(3), 1998, pp. 323-337
Authors:
TOMAINO RM
DECKER EA
Citation: Rm. Tomaino et Ea. Decker, HIGH-FAT MEALS AND ENDOTHELIAL FUNCTION, Nutrition reviews, 56(6), 1998, pp. 182-185
Authors:
DECKER EA
XU ZM
Citation: Ea. Decker et Zm. Xu, MINIMIZING RANCIDITY IN MUSCLE FOODS, Food technology (Chicago), 52(10), 1998, pp. 54-59
Authors:
ZHOU SY
DICKINSON LC
YANG L
DECKER EA
Citation: Sy. Zhou et al., IDENTIFICATION OF HYDRAZINE IN COMMERCIAL PREPARATIONS OF CARNOSINE AND ITS INFLUENCE ON CARNOSINES ANTIOXIDATIVE PROPERTIES, Analytical biochemistry (Print), 261(1), 1998, pp. 79-86
INFLUENCE OF SODIUM-CHLORIDE ON ANTIOXIDANT ENZYME-ACTIVITY AND LIPIDOXIDATION IN FROZEN GROUND PORK
Authors:
LEE SK
MEI L
DECKER EA
Citation: Sk. Lee et al., INFLUENCE OF SODIUM-CHLORIDE ON ANTIOXIDANT ENZYME-ACTIVITY AND LIPIDOXIDATION IN FROZEN GROUND PORK, Meat science, 46(4), 1997, pp. 349-355
Authors:
CHAN WKM
FAUSTMAN C
YIN M
DECKER EA
Citation: Wkm. Chan et al., LIPID OXIDATION-INDUCED BY OXYMYOGLOBIN AND METMYOGLOBIN WITH INVOLVEMENT OF H2O2 AND SUPEROXIDE ANION, Meat science, 46(2), 1997, pp. 181-190
Authors:
DECKER EA
Citation: Ea. Decker, PHENOLICS - PROOXIDANTS OR ANTIOXIDANTS, Nutrition reviews, 55(11), 1997, pp. 396-398
Authors:
CHAN WKM
FAUSTMAN C
DECKER EA
Citation: Wkm. Chan et al., OXYMYOGLOBIN OXIDATION AS AFFECTED BY OXIDATION-PRODUCTS OF PHOSPHATIDYLCHOLINE LIPOSOMES, Journal of food science, 62(4), 1997, pp. 709-712
Authors:
GHAEDIAN R
DECKER EA
MCCLEMENTS DJ
Citation: R. Ghaedian et al., USE OF ULTRASOUND TO DETERMINE COD FILLET COMPOSITION, Journal of food science, 62(3), 1997, pp. 500-504
Authors:
DECKER EA
Citation: Ea. Decker, THE ROLE OF STEREOSPECIFIC SATURATED FATTY-ACID POSITIONS ON LIPID NUTRITION, Nutrition reviews, 54(4), 1996, pp. 108-110
Authors:
LEE SK
MEI L
DECKER EA
Citation: Sk. Lee et al., LIPID OXIDATION IN COOKED TURKEY AS AFFECTED BY ADDED ANTIOXIDANT ENZYMES, Journal of food science, 61(4), 1996, pp. 726
Authors:
SASAKI S
OHTA T
DECKER EA
Citation: S. Sasaki et al., ANTIOXIDANT ACTIVITY OF WATER-SOLUBLE FRACTIONS OF SALMON SPERMARY TISSUE, Journal of agricultural and food chemistry, 44(7), 1996, pp. 1682-1686
Authors:
SRINIVASAN S
XIONG YLL
DECKER EA
Citation: S. Srinivasan et al., INHIBITION OF PROTEIN AND LIPID OXIDATION IN BEEF-HEART SURIMI-LIKE MATERIAL BY ANTIOXIDANTS AND COMBINATIONS OF PH, NACL, AND BUFFER TYPE IN THE WASHING MEDIA, Journal of agricultural and food chemistry, 44(1), 1996, pp. 119-125
Authors:
DECKER EA
Citation: Ea. Decker, THE ROLE OF PHENOLICS, CONJUGATED LINOLEIC-ACID, CARNOSINE, AND PYRROLOQUINOLINE QUINONE AS NONESSENTIAL DIETARY ANTIOXIDANTS, Nutrition reviews, 53(3), 1995, pp. 49-58
Authors:
HENNIG B
TOBOREK M
BOISSONNEAULT GA
SHANTHA NC
DECKER EA
OETGEN PR
Citation: B. Hennig et al., ANIMAL AND PLANT FATS SELECTIVELY MODULATE OXIDIZABILITY OF RABBIT LDL AND LDL-MEDIATED DISRUPTION OF ENDOTHELIAL BARRIER FUNCTION, The Journal of nutrition, 125(8), 1995, pp. 2045-2054
Authors:
DECKER EA
CHAN WKM
LIVISAY SA
BUTTERFIELD DA
FAUSTMAN C
Citation: Ea. Decker et al., INTERACTIONS BETWEEN CARNOSINE AND THE DIFFERENT REDOX STATES OF MYOGLOBIN, Journal of food science, 60(6), 1995, pp. 1201-1204
Authors:
SHANTHA NC
RAM LN
OLEARY J
HICKS CL
DECKER EA
Citation: Nc. Shantha et al., CONJUGATED LINOLEIC-ACID CONCENTRATIONS IN DAIRY-PRODUCTS AS AFFECTEDBY PROCESSING AND STORAGE, Journal of food science, 60(4), 1995, pp. 695
Authors:
SHANTHA NC
DECKER EA
Citation: Nc. Shantha et Ea. Decker, RAPID, SENSITIVE, IRON-BASED SPECTROPHOTOMETRIC METHODS FOR DETERMINATION OF PEROXIDE VALUES OF FOOD LIPIDS, Journal of AOAC International, 77(2), 1994, pp. 421-424
Authors:
CHAN KM
DECKER EA
Citation: Km. Chan et Ea. Decker, ENDOGENOUS SKELETAL-MUSCLE ANTIOXIDANTS, Critical reviews in food science and nutrition, 34(4), 1994, pp. 403-426
Authors:
HENNIG B
TOBOREK M
CADER AA
DECKER EA
Citation: B. Hennig et al., NUTRITION, ENDOTHELIAL-CELL METABOLISM, AND ATHEROSCLEROSIS, Critical reviews in food science and nutrition, 34(3), 1994, pp. 253-282
Authors:
BOISSONNEAULT GA
HARDWICK TA
BOGARDUS SL
GLAUERT HP
CHOW CK
DECKER EA
Citation: Ga. Boissonneault et al., INTERACTIONS BETWEEN CARNOSINE AND VITAMIN-E IN MAMMARY-CANCER RISK, The FASEB journal, 8(4), 1994, pp. 10000425-10000425