Search Results - "Elias, Ryan J."

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  1. 1

    The antioxidant and pro-oxidant activities of green tea polyphenols: A role in cancer prevention by Lambert, Joshua D., Elias, Ryan J.

    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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    Journal Article
  2. 2

    Antioxidant Activity of Proteins and Peptides by Elias, Ryan J, Kellerby, Sarah S, Decker, Eric A

    “…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. 3

    Antioxidant and pro-oxidant activity of (−)-epigallocatechin-3-gallate in food emulsions: Influence of pH and phenolic concentration by Zhou, Lisa, Elias, Ryan J.

    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. 4

    Gliadin Sequestration as a Novel Therapy for Celiac Disease: A Prospective Application for Polyphenols by Van Buiten, Charlene B, Elias, Ryan J

    “…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. 5

    Factors Influencing the Antioxidant and Pro-Oxidant Activity of Polyphenols in Oil-in-Water Emulsions by Zhou, Lisa, Elias, Ryan J

    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. 6

    Role of Physical Structures in Bulk Oils on Lipid Oxidation by Chaiyasit, W, Elias, R.J, McClements, D.J, Decker, E.A

    “…Lipid oxidation is important to food manufacturers especially when they increase unsaturated lipids in their products to improve nutritional profiles…”
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  8. 8

    Assessing Interactions between Lipophilic and Hydrophilic Antioxidants in Food Emulsions by Durand, Erwann, Zhao, Yu, Coupland, John N, Elias, Ryan J

    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. 9

    In Vitro Antioxidant and Cancer Inhibitory Activity of a Colored Avocado Seed Extract by Lambert, Joshua, Ziegler, Gregory R., Elias, Ryan J., Dabas, Deepti

    “…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. 10

    A Modified Brewing Procedure Informed by the Enzymatic Profiles of Gluten-Free Malts Significantly Improves Fermentable Sugar Generation in Gluten-Free Brewing by Ledley, Andrew J., Elias, Ryan J., Hopfer, Helene, Cockburn, Darrell W.

    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. 11

    Identification of Free Radical Intermediates in Oxidized Wine Using Electron Paramagnetic Resonance Spin Trapping by Elias, Ryan J, Andersen, Mogens L, Skibsted, Leif H, Waterhouse, Andrew L

    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. 12

    Evaluating the Role of Mashing in the Amino Acid Profiles of Worts Produced from Gluten-Free Malts by Ledley, Andrew J, Elias, Ryan J, Cockburn, Darrell W

    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. 13

    Localization and reactivity of a hydrophobic solute in lecithin and caseinate stabilized solid lipid nanoparticles and nanoemulsions by Yucel, Umut, Elias, Ryan J., Coupland, John N.

    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. 14

    Microbial synergy between Pichia kudriazevii YS201 and Bacillus subtilis BS38 improves pulp degradation and aroma production in cocoa pulp simulation medium by Ouattara, Honoré G., Elias, Ryan J., Dudley, Edward G.

    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. 15

    Modeling the Impacts of Weather and Cultural Factors on Rotundone Concentration in Cool-Climate Noiret Wine Grapes by Harner, Andrew D., Vanden Heuvel, Justine E., Marini, Richard P., Elias, Ryan J., Centinari, Michela

    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. 16

    Ultraviolet-Induced Oxidation of Ascorbic Acid in a Model Juice System: Identification of Degradation Products by Tikekar, Rohan V, Anantheswaran, Ramaswamy C, Elias, Ryan J, LaBorde, Luke F

    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. 17

    Effect of Liquid Oil on the Distribution and Reactivity of a Hydrophobic Solute in Solid Lipid Nanoparticles by Yucel, Umut, Elias, Ryan J, Coupland, John N

    “…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. 18

    Influence of Region on Sensory and Chemical Profiles of Pennsylvania Grüner Veltliner Wines by Keller, Stephanie T, Harner, Andrew D, Centinari, Michela, Elias, Ryan J, Hopfer, Helene

    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. 19

    Effect of alkyl chain length on the antioxidant activity of alkylresorcinol homologues in bulk oils and oil-in-water emulsions by Elder, Andrew S., Coupland, John N., Elias, Ryan J.

    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. 20

    Impact of pre‐ and post‐fermentation fining with polyvinylpolypyrrolidone on the chemical stability and aromatic profile of Viognier wine by Van Buiten, Charlene B., Elias, Ryan J.

    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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