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- Journal Article
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- open access
Recent progress in oil-in-water-in-oil (O/W/O) double emulsions
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- Journal Article
- A1
- open access
Non-thermal plasma decontamination using a multi-hollow surface dielectric barrier discharge : impact of food matrix composition on bactericidal efficacy
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Impact of nonthermal plasma on lipid oxidation from the perspective of plasma treatment parameters and plasma species : identification of key reactive species
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Colour, lipid and protein oxidation in breast and thigh meat of broilers raised in four production systems in Belgium
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Influence of aging time, temperature and relative humidity on the sensory quality of dry-aged Belgian Blue beef
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Insulin-mediated substrate use in women with different phenotypes of PCOS : the role of androgens
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Optimization of UV-C light and lactic acid combined treatment in decontamination of sliced Brazilian dry-cured loin : Salmonella Typhimurium inactivation and physicochemical quality
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Behavior of hexanal, (E)-hex-2-enal, 4-hydroxyhex-2-enal, and 4-hydroxynon-2-enal in oil-in-water emulsions
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Commercial luncheon meat products and their in vitro gastrointestinal digests contain more protein carbonyl compounds but less lipid oxidation products compared to fresh pork
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Antioxidant activity of rambutan (Nephelium lappaceum L.) peel extract in soybean oil during storage and deep frying
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Inulin-fortification of a processed meat product attenuates formation of nitroso compounds in the gut of healthy rats
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Effect of thymol and Pickering stabilization on in-vitro digestion fate and oxidation stability of plant-derived flaxseed oil emulsions
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Production of thymol nanoemulsions stabilized using Quillaja Saponin as a biosurfactant : antioxidant activity enhancement
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Combined consumption of beef-based cooked mince and sucrose stimulates oxidative stress, cardiac hypertrophy, and colonic outgrowth of desulfovibrionaceae in rats
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- Journal Article
- A1
- open access
Influence of oxidized oils on digestibility of caseins in O/W emulsions