Nombre de documents : 26.
Comparison of antioxidant efficiencies in oil-in-water emulsion using extracellular vesicles from olive co-products or liposomes as antioxidants carriers.
Barea Bruno, Barouh Nathalie, Fenaghra Amal, Colosetti Pascal, Lecomte Jérôme, Durand Erwann, Mey Anne, Laugerette Fabienne, Michalski Marie-Caroline, Bourlieu-Lacanal Claire, Villeneuve Pierre.
2024.
Journal of the American Oil Chemists' Society, 15 p.
Prévisualisation |
Lipid oxidation in emulsions: New insights from the past two decades.
Hennebelle Marie, Villeneuve Pierre, Durand Erwann, Lecomte Jérôme, Van Duynhoven John, Meynier Anne, Yesiltas Betül, Jacobsen Charlotte, Berton-Carabin Claire C..
2024.
Progress in Lipid Research,
94:101275, 27 p.
Prévisualisation |
Lipophilized antioxidants.
Figueroa-Espinoza Maria-Cruz, Bourlieu Claire, Durand Erwann, Lecomte Jérôme, Villeneuve Pierre.
2019.
In : Encyclopedia of food chemistry, volume 2. Varelis Peter (ed.), Melton Laurence (ed.), Shahidi Fereidoon (ed.)
. Amsterdam : Elsevier, 193-201.
ISBN 978-0-12-814026-0
Interactions between [alpha] tocopherol and rosmarinic acid and its alkyl esters in emulsions: Synergistic, additive, or antagonistic effect?
Panya Atikorn, Kittipongpittaya Ketinun, Laguerre Mickaël, Bayrasy Christelle, Lecomte Jérôme, Villeneuve Pierre, McClements D. Julian, Decker Eric Andrew.
2012.
Journal of Agricultural and Food Chemistry,
60 (41) : 10320-10330.
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