Oxidative Stability in Oil-in-Water Emulsions with Quercetin or Rutin Under Iron Catalysis or Riboflavin Photosensitization.

about

Oxidative Stability in Oil-in-Water Emulsions with Quercetin or Rutin Under Iron Catalysis or Riboflavin Photosensitization.

Item

http://www.wikidata.org/entity/Q53515163

description

2017 nî lūn-bûn

@nan

2017年の論文

@ja

2017年学术文章

@wuu

2017年学术文章

@zh

2017年学术文章

@zh-cn

2017年学术文章

@zh-hans

2017年学术文章

@zh-my

2017年学术文章

@zh-sg

2017年學術文章

@yue

2017年學術文章

@zh-hant

name

Oxidative Stability in Oil-in- ...... Riboflavin Photosensitization.

@en

Oxidative Stability in Oil-in- ...... Riboflavin Photosensitization.

@nl

type

Item

label

Oxidative Stability in Oil-in- ...... Riboflavin Photosensitization.

@en

Oxidative Stability in Oil-in- ...... Riboflavin Photosensitization.

@nl

prefLabel

Oxidative Stability in Oil-in- ...... Riboflavin Photosensitization.

@en

Oxidative Stability in Oil-in- ...... Riboflavin Photosensitization.

@nl

P1476

Oxidative Stability in Oil-in- ...... Riboflavin Photosensitization.

@en

P2093

BoRa Yi

http://www.w3.org/2001/XMLSchema#string

HaeJung Ka

http://www.w3.org/2001/XMLSchema#string

HyungSeok Choi

http://www.w3.org/2001/XMLSchema#string

JaeHwan Lee

http://www.w3.org/2001/XMLSchema#string

Jisu Kim

http://www.w3.org/2001/XMLSchema#string

Mi-Ja Kim

http://www.w3.org/2001/XMLSchema#string

Sunghwa Kim

http://www.w3.org/2001/XMLSchema#string

YongJun Kwon

http://www.w3.org/2001/XMLSchema#string

P2860

Antioxidant activity of flavonoids: efficiency of singlet oxygen (1 delta g) quenching.

Dietary antioxidant flavonoids and risk of coronary heart disease: the Zutphen Elderly Study.

What makes good antioxidants in lipid-based systems? The next theories beyond the polar paradox.

Does hydrophobicity always enhance antioxidant drugs? A cut-off effect of the chain length of functionalized chlorogenate esters on ROS-overexpressing fibroblasts.

Peroxide dependent and independent lipid peroxidation: site-specific mechanisms of initiation by chelated iron and inhibition by alpha-tocopherol.

The relationship between the physicochemical properties of antioxidants and their ability to inhibit lipid oxidation in bulk oil and oil-in-water emulsions.

Evaluation of Antioxidant or Prooxidant Properties of Selected Amino Acids Using In Vitro Assays and in Oil-in-Water Emulsions Under Riboflavin Sensitization.

Interactions between iron, phenolic compounds, emulsifiers, and pH in omega-3-enriched oil-in-water emulsions.

P304

890-896

http://www.w3.org/2001/XMLSchema#string

P31

scholarly article

P356

10.1111/1750-3841.13681

http://www.w3.org/2001/XMLSchema#string

P433

http://www.w3.org/2001/XMLSchema#string

P478

http://www.w3.org/2001/XMLSchema#string

P577

2017-03-14T00:00:00Z

http://www.w3.org/2001/XMLSchema#dateTime

P698

28295328

http://www.w3.org/2001/XMLSchema#string