Pierre Lambelet

Investigation of plant extracts for the protection of processed foods against lipid oxidation. Comparison of antioxidant assays based on radical scavenging, lipid oxidation and analysis of the principal antioxidant compounds

Karin Schwarz, Grete Bertelsen, Lise R. Nissen et al. · European Food Research and Technology · 2001 · 298 citations

Food Chemistry, Principal Antioxidant Compounds, Polyphenolics +9

Similar cholesterol?lowering properties of rice bran oil, with varied ??oryzanol, in mildly hypercholesterolemic men*

Alvin Berger, Dietrich Rein, Anke Sch�fer et al. · European Journal of Nutrition · 2004 · 178 citations

Food Chemistry, Nutrition, Rice Bran Oil +7

Vanillin: More than a flavouring agent—a potent antioxidant

Josef Burri, Manfred Graf, Pierre Lambelet et al. · Journal of the Science of Food and Agriculture · 1989 · 150 citations

Food Chemistry, Nutrition, Food Function +15

Thermal degradation of long‐chain polyunsaturated fatty acids during deodorization of fish oil

Véronique Fournier, Frédéric Destaillats, Pierre Juanéda et al. · European Journal of Lipid Science and Technology · 2006 · 137 citations · Full text

Food Chemistry, Lipid Analysis, Engineering +15

A Food-Based Formulation Provides Lycopene with the Same Bioavailability to Humans as That from Tomato Paste

M. Richelle, Karlheinz Bortlik, Corinne Hager et al. · Journal of Nutrition · 2002 · 122 citations

Food Chemistry, Nutrition, Food Bioactive Compound +8