| Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids NC Shantha, EA Decker Journal of AOAC international 77 (2), 421-424, 1994 | 1690 | 1994 |
| Lipid oxidation in oil‐in‐water emulsions: Impact of molecular environment on chemical reactions in heterogeneous food systems DJ McClements, EA Decker Journal of food science 65 (8), 1270-1282, 2000 | 1669 | 2000 |
| Role of ferritin as a lipid oxidation catalyst in muscle food EA Decker, B Welch Journal of Agricultural and food Chemistry 38 (3), 674-677, 1990 | 1603 | 1990 |
| Antioxidant activity of proteins and peptides RJ Elias, SS Kellerby, EA Decker Critical reviews in food science and nutrition 48 (5), 430-441, 2008 | 1495 | 2008 |
| Emulsion‐based delivery systems for lipophilic bioactive components DJ McClements, EA Decker, J Weiss Journal of food science 72 (8), R109-R124, 2007 | 1213 | 2007 |
| In vitro human digestion models for food applications SJ Hur, BO Lim, EA Decker, DJ McClements Food chemistry 125 (1), 1-12, 2011 | 1080 | 2011 |
| Structural design principles for delivery of bioactive components in nutraceuticals and functional foods DJ McClements, EA Decker, Y Park, J Weiss Critical reviews in food science and nutrition 49 (6), 577-606, 2009 | 1020 | 2009 |
| Factors influencing the chemical stability of carotenoids in foods CS Boon, DJ McClements, J Weiss, EA Decker Critical reviews in food science and nutrition 50 (6), 515-532, 2010 | 853 | 2010 |
| Mechanisms of lipid oxidation in food dispersions T Waraho, DJ McClements, EA Decker Trends in food science & technology 22 (1), 3-13, 2011 | 670 | 2011 |
| Endogenous skeletal muscle antioxidants KM Chan, EA Decker, C Feustman Critical Reviews in Food Science & Nutrition 34 (4), 403-426, 1994 | 650 | 1994 |
| Phenolics: prooxidants or antioxidants? EA Decker Nutrition reviews 55 (11), 396-398, 1997 | 634 | 1997 |
| Role of physical structures in bulk oils on lipid oxidation W Chaiyasit, RJ Elias, DJ McClements, EA Decker Critical reviews in food science and nutrition 47 (3), 299-317, 2007 | 588 | 2007 |
| Nanoemulsion delivery systems: Influence of carrier oil on β-carotene bioaccessibility C Qian, EA Decker, H Xiao, DJ McClements Food Chemistry 135 (3), 1440-1447, 2012 | 565 | 2012 |
| Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type C Qian, EA Decker, H Xiao, DJ McClements Food chemistry 132 (3), 1221-1229, 2012 | 559 | 2012 |
| Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate M Hu, DJ McClements, EA Decker Journal of agricultural and food chemistry 51 (6), 1696-1700, 2003 | 553 | 2003 |
| Solid lipid nanoparticles as delivery systems for bioactive food components J Weiss, EA Decker, DJ McClements, K Kristbergsson, T Helgason, ... Food biophysics 3, 146-154, 2008 | 503 | 2008 |
| Handbook of food analytical chemistry, volume 1: Water, proteins, enzymes, lipids, and carbohydrates RE Wrolstad, TE Acree, EA Decker, MH Penner, DS Reid, SJ Schwartz, ... John Wiley & Sons, 2005 | 488 | 2005 |
| Mechanisms of the antioxidant activity of a high molecular weight fraction of whey LM Tong, S Sasaki, DJ McClements, EA Decker Journal of Agricultural and Food Chemistry 48 (5), 1473-1478, 2000 | 485 | 2000 |
| Controlling lipid bioavailability through physicochemical and structural approaches DJ McClements, EA Decker, Y Park Critical reviews in food science and nutrition 49 (1), 48-67, 2008 | 481 | 2008 |
| Influence of emulsifier type on in vitro digestibility of lipid droplets by pancreatic lipase S Mun, EA Decker, DJ McClements Food Research International 40 (6), 770-781, 2007 | 454 | 2007 |
