His primary scientific interests are in Chromatography, Lipid oxidation, Emulsion, Antioxidant and Food science. His Chromatography research includes elements of Corn oil and Creaming. His Lipid oxidation study is concerned with the larger field of Organic chemistry.
The Emulsion study combines topics in areas such as Chitosan, Pectin, Membrane, Flocculation and Aqueous solution. His Antioxidant study necessitates a more in-depth grasp of Biochemistry. Eric A. Decker has researched Food science in several fields, including Lipid droplet, Conjugated linoleic acid and Bioavailability.
Eric A. Decker focuses on Lipid oxidation, Chromatography, Antioxidant, Emulsion and Food science. He studied Lipid oxidation and TBARS that intersect with Thiobarbituric acid. The concepts of his Chromatography study are interwoven with issues in Lipid droplet and Flocculation, Chemical engineering, Pulmonary surfactant.
While the research belongs to areas of Antioxidant, Eric A. Decker spends his time largely on the problem of Liposome, intersecting his research to questions surrounding Phosphatidylcholine. His Emulsion research is multidisciplinary, incorporating elements of Corn oil, Pectin, Lipid digestion and Chitosan. His Food science research is multidisciplinary, relying on both Bioavailability and Fatty acid.
Eric A. Decker mostly deals with Lipid oxidation, Food science, Chromatography, Antioxidant and Emulsion. The various areas that Eric A. Decker examines in his Lipid oxidation study include TBARS, Hexanal, Fish oil and Chemical engineering, Pulmonary surfactant. His research integrates issues of Bioavailability and Excipient in his study of Food science.
He combines subjects such as Creaming, Lipid droplet, Aqueous solution and Particle size with his study of Chromatography. Organic chemistry and Biochemistry are the main areas of his Antioxidant studies. In his research, Pectin, Small intestine and Digestion is intimately related to Lipid digestion, which falls under the overarching field of Emulsion.
His primary areas of study are Lipid oxidation, Food science, Chromatography, Emulsion and Bioavailability. His Lipid oxidation research also covers Antioxidant and Organic chemistry studies. His Antioxidant study is related to the wider topic of Biochemistry.
His studies deal with areas such as Fish oil, Lipid droplet and Fatty acid as well as Food science. His biological study spans a wide range of topics, including Particle size, Polysaccharide, Pulmonary surfactant and Creaming. His study in Emulsion is interdisciplinary in nature, drawing from both Canola, TBARS, Protein oxidation and Lipase, Lipid digestion.
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Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids
Nalur C Shantha;Eric A Decker.
Journal of AOAC International (1994)
Role of ferritin as a lipid oxidation catalyst in muscle food
Eric A. Decker;Barbara Welch.
Journal of Agricultural and Food Chemistry (1990)
Lipid Oxidation in Oil‐in‐Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems
D.J. Mcclements;E.A. Decker.
Journal of Food Science (2000)
Antioxidant Activity of Proteins and Peptides
Ryan J Elias;Sarah S Kellerby;Eric A Decker.
Critical Reviews in Food Science and Nutrition (2008)
Emulsion-based delivery systems for lipophilic bioactive components.
D.J. McClements;E.A. Decker;J. Weiss.
Journal of Food Science (2007)
In vitro human digestion models for food applications
Sun Jin Hur;Beong Ou Lim;Eric A. Decker;D. Julian McClements.
Food Chemistry (2011)
Structural design principles for delivery of bioactive components in nutraceuticals and functional foods.
David Julian McClements;Eric Andrew Decker;Yeonhwa Park;Jochen Weiss.
Critical Reviews in Food Science and Nutrition (2009)
Factors Influencing the Chemical Stability of Carotenoids in Foods
Caitlin S Boon;D Julian McClements;Jochen Weiss;Eric A Decker.
Critical Reviews in Food Science and Nutrition (2010)
Endogenous skeletal muscle antioxidants
K M Chan;E A Decker.
Critical Reviews in Food Science and Nutrition (1994)
Mechanisms of lipid oxidation in food dispersions
Thaddao Waraho;D. Julian McClements;Eric A. Decker.
Trends in Food Science and Technology (2011)
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