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List of works by Eric Decker

A simple method of supplementation of omega-3 polyunsaturated fatty acids: use of fortified yogurt in healthy volunteers.

scientific article published on December 2010

Ability of amino acids, dipeptides, polyamines, and sulfhydryls to quench hexanal, a saturated aldehydic lipid oxidation product

scientific article published in May 1999

Ability of carnosine and other skeletal muscle components to quench unsaturated aldehydic lipid oxidation products

scientific article published on 01 January 1999

Ability of iron to promote surfactant peroxide decomposition and oxidize alpha-tocopherol

scientific article published on 01 October 1999

Ability of lipid hydroperoxides to partition into surfactant micelles and alter lipid oxidation rates in emulsions.

scientific article

Ability of surface-active antioxidants to inhibit lipid oxidation in oil-in-water emulsion

scientific article published on 27 November 2007

Ability of surfactant headgroup size to alter lipid and antioxidant oxidation in oil-in-water emulsions

scientific article published in June 2000

Ability of surfactant hydrophobic tail group size to alter lipid oxidation in oil-in-water emulsions

scientific article published in August 2000

Ability of surfactant micelles to alter the partitioning of phenolic antioxidants in oil-in-water emulsions

scientific article published in February 2002

Ability of surfactant micelles to alter the physical location and reactivity of iron in oil-in-water emulsion

scientific article published in September 2002

An investigation of the versatile antioxidant mechanisms of action of rosmarinate alkyl esters in oil-in-water emulsions

scientific article published on 29 February 2012

Antioxidant activity of a proanthocyanidin-rich extract from grape seed in whey protein isolate stabilized algae oil-in-water emulsions

scientific article

Antioxidant activity of cysteine, tryptophan, and methionine residues in continuous phase beta-lactoglobulin in oil-in-water emulsions

scientific article published in December 2005

Antioxidant activity of proteins and peptides.

scientific article published on May 2008

Antioxidant mechanisms of enzymatic hydrolysates of beta-lactoglobulin in food lipid dispersions

scientific article published on 01 December 2006

Antioxidant properties of chlorogenic acid and its alkyl esters in stripped corn oil in combination with phospholipids and/or water

scientific article published on 01 September 2011

Application of Flow Cytometry As Novel Technology in Studying the Effect of Droplet Size on Lipid Oxidation in Oil-in-Water Emulsions

scientific article published on 03 January 2020

Chain length affects antioxidant properties of chlorogenate esters in emulsion: the cutoff theory behind the polar paradox

scientific article published in December 2009

Chemical and antioxidant properties of casein peptide and its glucose Maillard reaction products in fish oil-in-water emulsions

scientific article published on 29 November 2011

Chemical and physical stability of citral and limonene in sodium dodecyl sulfate-chitosan and gum arabic-stabilized oil-in-water emulsions

scientific article published on 10 April 2007

Chemical and physical stability of protein and gum arabic-stabilized oil-in-water emulsions containing limonene

scientific article published in April 2008

Chemical and sensory analysis of strawberry flavoured yogurt supplemented with an algae oil emulsion

scientific article published on 01 August 2005

Citral stability in oil-in-water emulsions with solid or liquid octadecane

scientific article published in January 2010

Comparison of low-density lipoprotein modification by myeloperoxidase-derived hypochlorous and hypobromous acids

scientific article

Comparison of protein-polysaccharide nanoparticle fabrication methods: impact of biopolymer complexation before or after particle formation

scientific article published on 16 December 2009

Competitive adsorption of mixed anionic polysaccharides at the surfaces of protein-coated lipid droplets

scientific article published in March 2009

Control of lipid oxidation by nonmigratory active packaging films prepared by photoinitiated graft polymerization

scientific article published on 30 July 2012

Controlling lipid bioavailability through physicochemical and structural approaches

scientific article published on January 2009

Controlling lipid oxidation of food by active packaging technologies.

scientific article published on April 2013

Controlling the functional performance of emulsion-based delivery systems using multi-component biopolymer coatings.

scientific article

Design of foods with bioactive lipids for improved health

scientific article published on 03 December 2012

Determination of hydroperoxides in foods and biological samples by the ferrous oxidation-xylenol orange method: a review of the factors that influence the method's performance.

scientific article published on 04 March 2008

Development of an iron chelating polyethylene film for active packaging applications.

scientific article

Development of yellow pigmentation in squid (Loligo peali) as a result of lipid oxidation

scientific article published in February 2006

Dietary strategies to improve nutritional value, oxidative stability, and sensory properties of poultry products.

scientific article published on October 2009

Effect of antioxidants on stabilization of meat products fortified with n-3 fatty acids.

scientific article published on 10 August 2005

Effect of heating oxyhemoglobin and methemoglobin on microsomes oxidation

scientific article published on 06 December 2009

Effect of heating oxymyoglobin and metmyoglobin on the oxidation of muscle microsomes

scientific article published on 25 September 2008

Effect of interfacial protein cross-linking on the in vitro digestibility of emulsified corn oil by pancreatic lipase

scientific article published on 08 July 2008

Effect of molecular weight and degree of deacetylation of chitosan on the formation of oil-in-water emulsions stabilized by surfactant-chitosan membranes

scientific article

Effect of natural pigments on the oxidative stability of sausages stored under refrigeration.

scientific article published on 17 November 2009

Effects of metal chelator, sodium azide, and superoxide dismutase on the oxidative stability in riboflavin-photosensitized oil-in-water emulsion systems

scientific article published on 09 May 2011

Emulsion-based delivery systems for lipophilic bioactive components.

scientific article published on October 2007

Extraction and Characterization of Oil Bodies from Soy Beans: A Natural Source of Pre-Emulsified Soybean Oil

scientific article published on 20 September 2007

Factors affecting lycopene oxidation in oil-in-water emulsions

scientific article published in February 2008

Factors influencing the chemical stability of carotenoids in foods.

scientific article published on June 2010

Formation of protein-rich coatings around lipid droplets using the electrostatic deposition method

scientific article published on 01 June 2010

Healthier meat products as functional foods.

scientific article published on 28 April 2010

How to boost antioxidants by lipophilization?

scientific article published on August 2012

Identification of hydrazine in commercial preparations of carnosine and its influence on carnosine's antioxidative properties

scientific article

Impact of Phospholipid-Tocopherol Combinations and Enzyme-Modified Lecithin on the Oxidative Stability of Bulk Oil

scientific article published on 01 July 2019

Impact of Polyunsaturated Fatty Acid Dilution and Antioxidant Addition on Lipid Oxidation Kinetics in Oil/Water Emulsions

scientific article published on 06 January 2021

Impact of citric acid on the tenderness, microstructure and oxidative stability of beef muscle.

scientific article published on 30 December 2008

Impact of diacylglycerol and monoacylglycerol on the physical and chemical properties of stripped soybean oil.

scientific article

Impact of dietary conjugated linoleic acid on the oxidative stability of rat liver microsomes and skeletal muscle homogenates

scientific article published on 01 September 2000

Impact of dietary fiber coatings on behavior of protein-stabilized lipid droplets under simulated gastrointestinal conditions

scientific article published on 16 November 2011

Impact of free fatty acid concentration and structure on lipid oxidation in oil-in-water emulsions

scientific article published on 11 May 2011

Impact of lipid physical state on the oxidation of methyl linolenate in oil-in-water emulsions

scientific article

Impact of salt and lipid type on in vitro digestion of emulsified lipids.

scientific article published on 7 December 2010

Impact of surface-active compounds on physicochemical and oxidative properties of edible oil.

scientific article published on 29 December 2007

Impact of tween 20 hydroperoxides and iron on the oxidation of methyl linoleate and salmon oil dispersions

scientific article

Impact of whey protein emulsifiers on the oxidative stability of salmon oil-in-water emulsions

scientific article published in February 2003

Improvement of stability of oil-in-water emulsions containing caseinate-coated droplets by addition of sodium alginate

scientific article published in November 2007

Incorporation of (n-3) fatty acids in foods: challenges and opportunities

scientific article published on 25 January 2012

Increasing the oxidative stability of liquid and dried tuna oil-in-water emulsions with electrostatic layer-by-layer deposition technology

scientific article published in June 2005

Influence of Tripolyphosphate Cross-Linking on the Physical Stability and Lipase Digestibility of Chitosan-Coated Lipid Droplets

scientific article published on 01 January 2010

Influence of droplet characteristics on the formation of oil-in-water emulsions stabilized by surfactant-chitosan layers

scientific article published in July 2005

Influence of droplet charge on the chemical stability of citral in oil-in-water emulsions

scientific article published on August 2010

Influence of environmental conditions on the stability of oil in water emulsions containing droplets stabilized by lecithin-chitosan membranes

scientific article published in August 2003

Influence of environmental stresses on stability of O/W emulsions containing cationic droplets stabilized by SDS-fish gelatin membranes

scientific article published in May 2005

Influence of free protein on flocculation stability of beta-lactoglobulin stabilized oil-in-water emulsions at neutral pH and ambient temperature

scientific article published in November 2004

Influence of iota-carrageenan on droplet flocculation of beta-lactoglobulin-stabilized oil-in-water emulsions during thermal processing

scientific article published on 01 October 2004

Influence of lipid physical state on the in vitro digestibility of emulsified lipids.

scientific article published in May 2008

Influence of pH and iota-carrageenan concentration on physicochemical properties and stability of beta-lactoglobulin-stabilized oil-in-water emulsions

scientific article published in June 2004

Influence of pH, metal chelator, free radical scavenger and interfacial characteristics on the oxidative stability of β-carotene in conjugated whey protein-pectin stabilised emulsion

scientific article published on 20 February 2013

Influence of protein concentration and order of addition on thermal stability of beta-lactoglobulin stabilized n-hexadecane oil-in-water emulsions at neutral pH.

scientific article published in January 2005

Inhibition of Ostwald ripening in model beverage emulsions by addition of poorly water soluble triglyceride oils

scientific article published on 02 December 2011

Inhibition of low-density lipoprotein oxidation by carnosine histidine

scientific article published in January 2001

Inhibition of β-carotene degradation in oil-in-water nanoemulsions: influence of oil-soluble and water-soluble antioxidants

scientific article published on 30 May 2012

Inhibitory effects of resveratrol and pterostilbene on human colon cancer cells: a side-by-side comparison

scientific article

Interactions between α-tocopherol and rosmarinic acid and its alkyl esters in emulsions: synergistic, additive, or antagonistic effect?

scientific article published on 04 October 2012

Interpreting the production, characterization and antioxidant potential of plant proteases

scientific article published in 2023

Iron-accelerated cumene hydroperoxide decomposition in hexadecane and trilaurin emulsions

scientific article published on 01 February 2000

Irreversible thermal denaturation of beta-lactoglobulin retards adsorption of carrageenan onto beta-lactoglobulin-coated droplets

scientific article published on 01 August 2006

Kinetic and stoichiometry of the reaction of chlorogenic acid and its alkyl esters against the DPPH radical.

scientific article published in February 2009

Lipid oxidation in a menhaden oil-in-water emulsion stabilized by sodium caseinate cross-linked with transglutaminase

scientific article published on 01 December 2006

Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate

scientific article

Lipid oxidation in emulsions as affected by charge status of antioxidants and emulsion droplets

scientific article published on 01 June 1999

Methods for evaluating the potency and efficacy of antioxidants.

scientific article published on September 2010

Minor components in food oils: a critical review of their roles on lipid oxidation chemistry in bulk oils and emulsions

scientific article published on December 2011

Nanoemulsion delivery systems: influence of carrier oil on β-carotene bioaccessibility

scientific article published on 29 June 2012

New insights into the role of iron in the promotion of lipid oxidation in bulk oils containing reverse micelles

scientific article published on 22 March 2012

Nutraceutical nanoemulsions: influence of carrier oil composition (digestible versus indigestible oil) on β-carotene bioavailability

scientific article published on 5 June 2013

Oxidative stability and in vitro digestibility of fish oil-in-water emulsions containing multilayered membranes

scientific article published in July 2010

Oxidative stability of Echium plantagineum seed oil bodies

article published in 2010

Peroxynitrite induced discoloration of muscle foods.

scientific article published on February 2004

Physical and oxidative stability of fish oil-in-water emulsions stabilized with beta-lactoglobulin and pectin

scientific article published on 27 June 2008

Physical and oxidative stability of pre-emulsified oil bodies extracted from soybeans

scientific article published on 13 December 2011

Physical structures in soybean oil and their impact on lipid oxidation

scientific article published on 22 October 2010

Potential of peroxynitrite to alter the color of myoglobin in muscle foods

scientific article published on 01 August 2002

Production and characterization of O/W emulsions containing cationic droplets stabilized by lecithin-chitosan membranes

scientific article published in April 2003

Production and characterization of O/W emulsions containing droplets stabilized by lecithin-chitosan-pectin mutilayered membranes

scientific article

Production and characterization of oil-in-water emulsions containing droplets stabilized by beta-lactoglobulin-pectin membranes

scientific article published in October 2003

Prooxidant mechanisms of free fatty acids in stripped soybean oil-in-water emulsions.

scientific article published in August 2009

Protein-stabilized nanoemulsions and emulsions: comparison of physicochemical stability, lipid oxidation, and lipase digestibility

scientific article published on 02 December 2010

Quantitation of carnosine in humans plasma after dietary consumption of beef.

scientific article

Relationship between hydrophobicity and antioxidant ability of "phenolipids" in emulsion: a parabolic effect of the chain length of rosmarinate esters.

scientific article published in March 2010

Relationships between free radical scavenging and antioxidant activity in foods

scientific article published in April 2009

Role of continuous phase anionic polysaccharides on the oxidative stability of menhaden oil-in-water emulsions

scientific article published in March 2010

Role of continuous phase protein on the oxidative stability of fish oil-in-water emulsions

scientific article published in July 2004

Role of iron and hydroperoxides in the degradation of lycopene in oil-in-water emulsions

scientific article published in April 2009

Role of physical structures in bulk oils on lipid oxidation

scientific article

Role of proteins in oil-in-water emulsions on the stability of lipid hydroperoxides

scientific article published on 01 October 2006

Role of reverse micelles on lipid oxidation in bulk oils: impact of phospholipids on antioxidant activity of α-tocopherol and Trolox

scientific article published on 02 June 2011

Spray-dried multilayered emulsions as a delivery method for omega-3 fatty acids into food systems

scientific article published on 20 March 2007

Stability of citral in oil-in-water emulsions prepared with medium-chain triacylglycerols and triacetin

scientific article published in December 2009

Stability of spray-dried tuna oil emulsions encapsulated with two-layered interfacial membranes

scientific article

Stabilization of Soybean Oil Bodies Using Protective Pectin Coatings Formed by Electrostatic Deposition

scientific article published on 27 February 2008

Stabilization of oil-in-water emulsions by cod protein extracts

scientific article

Stabilization of soybean oil bodies by enzyme (laccase) cross-linking of adsorbed beet pectin coatings

scientific article published on 26 July 2010

Structural design principles for delivery of bioactive components in nutraceuticals and functional foods

scientific article published on June 2009

Suitability of saturated aldehydes as lipid oxidation markers in washed turkey meat.

scientific article published on 16 June 2009

Temperature scanning ultrasonic velocity study of complex thermal transformations in solid lipid nanoparticles.

scientific article

The effect of diet on vitamin E intake and oxidative stress in response to acute exercise in female athletes

scientific article published on 01 September 2000

The effects of antioxidant combinations on color and lipid oxidation in n-3 oil fortified ground beef patties.

scientific article published on 20 April 2005

The effects of surfactant type, pH, and chelators on the oxidation of salmon oil-in-water emulsions

scientific article published on 01 October 1999

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

scientific article published in June 2005

Use of caseinophosphopeptides as natural antioxidants in oil-in-water emulsions

scientific article published in April 2003

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