Search Results - "Elias, Ryan J."
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1
The antioxidant and pro-oxidant activities of green tea polyphenols: A role in cancer prevention
Published in Archives of biochemistry and biophysics (01-09-2010)“…Green tea ( Camellia sinensis) is rich in catechins, of which (−)-epigallocatechin-3-gallate (EGCG) is the most abundant. Studies in animal models of…”
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2
Antioxidant Activity of Proteins and Peptides
Published in Critical reviews in food science and nutrition (01-05-2008)“…Proteins can inhibit lipid oxidation by biologically designed mechanisms (e.g. antioxidant enzymes and iron-binding proteins) or by nonspecific mechanisms…”
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3
Antioxidant and pro-oxidant activity of (−)-epigallocatechin-3-gallate in food emulsions: Influence of pH and phenolic concentration
Published in Food chemistry (01-06-2013)“…► EGCG concentration and pH effects on lipid oxidation in emulsions were examined. ► EGCG displayed pro-oxidant activity at acidic pH (2–4) in flaxseed…”
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4
Gliadin Sequestration as a Novel Therapy for Celiac Disease: A Prospective Application for Polyphenols
Published in International journal of molecular sciences (08-01-2021)“…Celiac disease is an autoimmune disorder characterized by a heightened immune response to gluten proteins in the diet, leading to gastrointestinal symptoms and…”
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5
Factors Influencing the Antioxidant and Pro-Oxidant Activity of Polyphenols in Oil-in-Water Emulsions
Published in Journal of agricultural and food chemistry (21-03-2012)“…The nonenzymatic oxidation of polyphenols bearing di- and trihydroxyphenol groups results in the generation of hydrogen peroxide (H2O2), a reactive oxygen…”
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6
Role of Physical Structures in Bulk Oils on Lipid Oxidation
Published in Critical reviews in food science and nutrition (01-01-2007)“…Lipid oxidation is important to food manufacturers especially when they increase unsaturated lipids in their products to improve nutritional profiles…”
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7
Unburned Tobacco Cigarette Smoke Alters Rat Ultrastructural Lung Airways and DNA
Published in Nicotine & tobacco research (05-11-2021)“…Recently, the Food and Drug Administration authorized the marketing of IQOS Tobacco Heating System as a Modified Risk Tobacco Product based on an electronic…”
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8
Assessing Interactions between Lipophilic and Hydrophilic Antioxidants in Food Emulsions
Published in Journal of agricultural and food chemistry (16-12-2015)“…Dietary lipids containing high concentrations of polyunsaturated fatty acids are considered to be beneficial to human health, yet their incorporation within…”
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9
In Vitro Antioxidant and Cancer Inhibitory Activity of a Colored Avocado Seed Extract
Published in International journal of food science (2019)“…Avocado (Persea americana) seeds have been used traditionally for a number of health-related indications. Because of its high polyphenol content, we…”
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10
A Modified Brewing Procedure Informed by the Enzymatic Profiles of Gluten-Free Malts Significantly Improves Fermentable Sugar Generation in Gluten-Free Brewing
Published in Beverages (Basel) (01-09-2021)“…The mashing step underpins the brewing process, during which the endogenous amylolytic enzymes in the malt, chiefly β-amylase, α-amylase, and limit dextrinase,…”
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11
Identification of Free Radical Intermediates in Oxidized Wine Using Electron Paramagnetic Resonance Spin Trapping
Published in Journal of agricultural and food chemistry (27-05-2009)“…Free radicals are thought to be key intermediates in the oxidation of wine, but their nature has not been established. Electron paramagnetic resonance…”
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12
Evaluating the Role of Mashing in the Amino Acid Profiles of Worts Produced from Gluten-Free Malts
Published in Beverages (Basel) (01-01-2023)“…A successful wort fermentation depends on both the sugar and the free amino nitrogen (FAN) content of a wort. The primary goal of the mashing step is to…”
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13
Localization and reactivity of a hydrophobic solute in lecithin and caseinate stabilized solid lipid nanoparticles and nanoemulsions
Published in Journal of colloid and interface science (15-03-2013)“…[Display omitted] ► Interfacial lecithin provides a phase to solubilize probe molecules in emulsions. ► In SLN, the lecithin prevents the probe’s expulsion…”
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14
Microbial synergy between Pichia kudriazevii YS201 and Bacillus subtilis BS38 improves pulp degradation and aroma production in cocoa pulp simulation medium
Published in Heliyon (01-01-2020)“…Interactions between two major microorganisms from Ivorian cocoa fermentation, namely Bacillus subtilis BS38 and Pichia kudriazevii YS201, were investigated…”
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15
Modeling the Impacts of Weather and Cultural Factors on Rotundone Concentration in Cool-Climate Noiret Wine Grapes
Published in Frontiers in plant science (15-10-2019)“…The sesquiterpenoid rotundone is the compound responsible for the “black pepper” aroma of many plant species, including several economically important wine…”
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16
Ultraviolet-Induced Oxidation of Ascorbic Acid in a Model Juice System: Identification of Degradation Products
Published in Journal of agricultural and food chemistry (10-08-2011)“…Degradation products of ultraviolet (UV-C, 254 nm) treated ascorbic acid (AA) are reported. Analysis by high-performance liquid chromatography–mass…”
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17
Effect of Liquid Oil on the Distribution and Reactivity of a Hydrophobic Solute in Solid Lipid Nanoparticles
Published in Journal of the American Oil Chemists' Society (01-06-2013)“…The performance of solid lipid nanoparticles is often modified by the addition of small amounts of liquid oil. The effects of added liquid lipid (tetradecane,…”
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18
Influence of Region on Sensory and Chemical Profiles of Pennsylvania Grüner Veltliner Wines
Published in Foods (10-04-2021)“…The influence of cultural and environmental factors on the sensory and chemical profiles of wines has been the subject of research investigation for many…”
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19
Effect of alkyl chain length on the antioxidant activity of alkylresorcinol homologues in bulk oils and oil-in-water emulsions
Published in Food chemistry (01-06-2021)“…•Alkylresorcinols were able to inhibit lipid oxidation in bulk oils and emulsions.•Antioxidant activity decreased as alkyl chain length increased in bulk…”
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20
Impact of pre‐ and post‐fermentation fining with polyvinylpolypyrrolidone on the chemical stability and aromatic profile of Viognier wine
Published in Journal of food science (01-07-2024)“…Polyvinylpolypyrrolidone (PVPP) is a synthetic, insoluble polymer that can be added to white wines to improve the chemical stability of the final product by…”
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