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Page 1
Lipid oxidation in oil-in-water emulsions: Iron complexation by buffer ions and transfer on the interface as a possible mechanism.
Food Chem. 2021 Apr 16;342:128273. doi: 10.1016/j.foodchem.2020.128273. Epub 2020 Oct 15.
Food Chem. 2021.
PMID: 33158679
Fast, direct and in situ monitoring of lipid oxidation in an oil-in-water emulsion by near infrared spectroscopy.
Daoud S, Waschatko G, Bou-Maroun E, Cayot P.
Daoud S, et al.
Anal Methods. 2020 Jun 26;12(24):3098-3105. doi: 10.1039/d0ay00583e.
Anal Methods. 2020.
PMID: 32930169
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Impact of Oak Wood Barrel Tannin Potential and Toasting on White Wine Antioxidant Stability.
Nikolantonaki M, Daoud S, Noret L, Coelho C, Badet-Murat ML, Schmitt-Kopplin P, Gougeon RD.
Nikolantonaki M, et al. Among authors: daoud s.
J Agric Food Chem. 2019 Jul 31;67(30):8402-8410. doi: 10.1021/acs.jafc.9b00517. Epub 2019 Jul 16.
J Agric Food Chem. 2019.
PMID: 31276623
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Detection of Lipid Oxidation in Infant Formulas: Application of Infrared Spectroscopy to Complex Food Systems.
Daoud S, Bou-Maroun E, Waschatko G, Horemans B, Mestdagh R, Billecke N, Cayot P.
Daoud S, et al.
Foods. 2020 Oct 9;9(10):1432. doi: 10.3390/foods9101432.
Foods. 2020.
PMID: 33050270
Free PMC article.
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Fast and direct analysis of oxidation levels of oil-in-water emulsions using ATR-FTIR.
Daoud S, Bou-Maroun E, Dujourdy L, Waschatko G, Billecke N, Cayot P.
Daoud S, et al.
Food Chem. 2019 Sep 30;293:307-314. doi: 10.1016/j.foodchem.2019.05.005. Epub 2019 May 2.
Food Chem. 2019.
PMID: 31151616
Free article.
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