Jean Alamed

Relationships between Free Radical Scavenging and Antioxidant Activity in Foods

Jean Alamed, Wilailuk Chaiyasit, David Julian McClements et al. · Journal of Agricultural and Food Chemistry · 2009 · 298 citations

Chemical and Physical Stability of Citral and Limonene in Sodium Dodecyl Sulfate−Chitosan and Gum Arabic-Stabilized Oil-in-Water Emulsions

D. Djordjević, Luisito Cercaci, Jean Alamed et al. · Journal of Agricultural and Food Chemistry · 2007 · 140 citations

Food Chemistry, Food Colloid, Chemical Engineering +14

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

Jean Alamed, David Julian McClements, Eric A. Decker · Food Chemistry · 2005 · 99 citations

Food Chemistry, Biochemistry, Omega-3 Fatty Acid +8

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

D. Djordjević, Luisito Cercaci, Jean Alamed et al. · Food Chemistry · 2007 · 82 citations

Food Chemistry, Food Colloid, Biopolymer Gel +6

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

Keeichi Sasaki, Jean Alamed, Pierre Villeneuve et al. · Food Chemistry · 2009 · 76 citations

Food Chemistry, Chemical Engineering, Engineering +8