Interactions between α-tocopherol and γ-oryzanol in oil-in-water emulsions

Lipid Oxidation in Oil‐in‐Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems

David Julian McClements, Eric A. Decker · Journal of Food Science · 2000 · 1.3K citations

Agriculture, Chemical Engineering, Food Science +17

Mechanisms of lipid oxidation in food dispersions

Thaddao Waraho, David Julian McClements, Eric A. Decker · Trends in Food Science & Technology · 2010 · 599 citations

Agriculture, Biochemistry, Food Science +14

Lipid Oxidation in Oil‐in‐Water Emulsions: Involvement of the Interfacial Layer

Claire Berton‐Carabin, Marie‐Hélène Ropers, Claude Génot · Comprehensive Reviews in Food Science and Food Safety · 2014 · 557 citations

Agriculture, Food Science, Food Chemistry +16

Evaluation of the antioxidant activity of flavonoids by “ferric reducing antioxidant power” assay and cyclic voltammetry

Omidreza Firuzi, Antonio Lacanna, Rita Petrucci et al. · Biochimica et Biophysica Acta (BBA) - General Subjects · 2004 · 475 citations

Agriculture, Biochemistry, Electroanalytical Methods +12

A Cyclic Voltammetry Method Suitable for Characterizing Antioxidant Properties of Wine and Wine Phenolics

Paul A. Kilmartin, Honglei Zou, Andrew L. Waterhouse · Journal of Agricultural and Food Chemistry · 2001 · 393 citations

Agriculture, Chemistry, Enology +17