| What makes good antioxidants in lipid-based systems? The next theories beyond the polar paradox M Laguerre, C Bayrasy, A Panya, J Weiss, DJ McClements, J Lecomte, ... Critical reviews in food science and nutrition 55 (2), 183-201, 2015 | 312 | 2015 |
| Effects of chitosan and rosmarinate esters on the physical and oxidative stability of liposomes A Panya, M Laguerre, J Lecomte, P Villeneuve, J Weiss, DJ McClements, ... Journal of agricultural and food chemistry 58 (9), 5679-5684, 2010 | 144 | 2010 |
| An investigation of the versatile antioxidant mechanisms of action of rosmarinate alkyl esters in oil-in-water emulsions A Panya, M Laguerre, C Bayrasy, J Lecomte, P Villeneuve, ... Journal of agricultural and food chemistry 60 (10), 2692-2700, 2012 | 136 | 2012 |
| Influence of whey protein–beet pectin conjugate on the properties and digestibility of β-carotene emulsion during in vitro digestion D Xu, F Yuan, Y Gao, A Panya, DJ McClements, EA Decker Food chemistry 156, 374-379, 2014 | 134 | 2014 |
| Antioxidant activity of protocatechuates evaluated by DPPH, ORAC, and CAT methods C Grajeda-Iglesias, E Salas, N Barouh, B Baréa, A Panya, ... Food Chemistry 194, 749-757, 2016 | 123 | 2016 |
| Changes in microbiological, biochemical and physico-chemical properties of Nham inoculated with different inoculum levels of Lactobacillus curvatus W Visessanguan, S Benjakul, T Smitinont, C Kittikun, P Thepkasikul, ... LWT-Food Science and Technology 39 (7), 814-826, 2006 | 120 | 2006 |
| ACCELERATED PROTEOLYSIS OF SOY PROTEINS DURING FERMENTATION OF THUA‐NAO INOCULATED WITH BACILLUS SUBTILIS W Visessanguan, S Benjakul, W Potachareon, A Panya, S Riebroy Journal of food biochemistry 29 (4), 349-366, 2005 | 97 | 2005 |
| Biogenic amine formation in Nham, a Thai fermented sausage, and the reduction by commercial starter culture, Lactobacillus plantarum BCC 9546 A Tosukhowong, W Visessanguan, L Pumpuang, P Tepkasikul, A Panya, ... Food Chemistry 129 (3), 846-853, 2011 | 96 | 2011 |
| New insights into the role of iron in the promotion of lipid oxidation in bulk oils containing reverse micelles B Chen, A Panya, DJ McClements, EA Decker Journal of Agricultural and Food chemistry 60 (13), 3524-3532, 2012 | 84 | 2012 |
| Characteristics and antioxidant activity of hydrolyzed β-lactoglobulin–glucose Maillard reaction products S Dong, A Panya, M Zeng, B Chen, DJ McClements, EA Decker Food Research International 46 (1), 55-61, 2012 | 78 | 2012 |
| Interactions between α-tocopherol and rosmarinic acid and its alkyl esters in emulsions: synergistic, additive, or antagonistic effect? A Panya, K Kittipongpittaya, M Laguerre, C Bayrasy, J Lecomte, ... Journal of agricultural and food chemistry 60 (41), 10320-10330, 2012 | 74 | 2012 |
| Preservation of chilled Asian sea bass (Lates calcarifer) steak by whey protein isolate coating containing polyphenol extract from ginger, lemongrass, or green tea S Chaijan, W Panpipat, A Panya, LZ Cheong, M Chaijan Food Control 118, 107400, 2020 | 71 | 2020 |
| Comparison of antioxidant evaluation assays for investigating antioxidative activity of gallic acid and its alkyl esters in different food matrices N Phonsatta, P Deetae, P Luangpituksa, C Grajeda-Iglesias, ... Journal of Agricultural and Food Chemistry 65 (34), 7509-7518, 2017 | 69 | 2017 |
| The influence of flaxseed gum on the microrheological properties and physicochemical stability of whey protein stabilized β-carotene emulsions D Xu, Y Qi, X Wang, X Li, S Wang, Y Cao, C Wang, B Sun, E Decker, ... Food & function 8 (1), 415-423, 2017 | 55 | 2017 |
| Association colloids formed by multiple surface active minor components and their effect on lipid oxidation in bulk oil K Kittipongpittaya, A Panya, L Cui, DJ McClements, EA Decker Journal of the American Oil Chemists' Society 91, 1955-1965, 2014 | 52 | 2014 |
| Impact of free fatty acids and phospholipids on reverse micelles formation and lipid oxidation in bulk oil K Kittipongpittaya, A Panya, DJ McClements, EA Decker Journal of the American Oil Chemists' Society 91, 453-462, 2014 | 50 | 2014 |
| Influence of minced pork and rind ratios on physico-chemical and sensory quality of Nham–a Thai fermented pork sausage W Visessanguan, S Benjakul, A Panya, C Kittikun, A Assavanig Meat science 69 (2), 355-362, 2005 | 46 | 2005 |
| Understanding antioxidant mechanisms in preventing oxidation in foods EA Decker, B Chen, A Panya, RJ Elias Oxidation in foods and beverages and antioxidant applications, 225-248, 2010 | 43 | 2010 |
| Comparative quality and volatilomic characterisation of unwashed mince, surimi, and pH-shift-processed protein isolates from farm-raised hybrid catfish (Clarias macrocephalus … H Phetsang, W Panpipat, I Undeland, A Panya, N Phonsatta, M Chaijan Food chemistry 364, 130365, 2021 | 37 | 2021 |
| Nutritional properties and oxidative indices of broiler breast meat affected by wooden breast abnormality KV Thanatsang, Y Malila, S Arayamethakorn, Y Srimarut, ... Animals 10 (12), 2272, 2020 | 30 | 2020 |
Eric A. DeckerUniversity of MassachusettsVerified email at foodsci.umass.edu
