| Underlying mechanisms of synergistic antioxidant interactions during lipid oxidation I Bayram, EA Decker Trends in Food Science & Technology 133, 219-230, 2023 | 81 | 2023 |
| Fabrication and characterization of curcumin-loaded pea protein isolate-surfactant complexes at neutral pH Q Guo, I Bayram, W Zhang, J Su, X Shu, F Yuan, L Mao, Y Gao Food Hydrocolloids 111, 106214, 2021 | 80 | 2021 |
| Improvement of stability and bioaccessibility of β-carotene by curcumin in pea protein isolate-based complexes-stabilized emulsions: Effect of protein complexation by pectin … Q Guo, I Bayram, X Shu, J Su, W Liao, Y Wang, Y Gao Food Chemistry 367, 130726, 2022 | 49 | 2022 |
| Development of pea flour based active films produced through different homogenization methods and their effects on lipid oxidation E Yildiz, I Bayram, G Sumnu, S Sahin, OI Ibis Food Hydrocolloids 111, 106238, 2021 | 37 | 2021 |
| Ability of sodium dodecyl sulfate (SDS) micelles to increase the antioxidant activity of α-tocopherol R Inchingolo, I Bayram, S Uluata, SS Kiralan, MT Rodriguez-Estrada, ... Journal of Agricultural and Food Chemistry 69 (20), 5702-5708, 2021 | 23 | 2021 |
| Synergistic mechanisms of interactions between myricetin or taxifolin with α-tocopherol in oil-in-water emulsions I Bayram, A Laze, EA Decker Journal of Agricultural and Food Chemistry 71 (24), 9490-9500, 2023 | 15 | 2023 |
| Acid-hydrolyzed phenolic extract of parsley (Petroselinum crispum L.) leaves inhibits lipid oxidation in soybean oil-in-water emulsions P Ebrahimi, I Bayram, A Lante, EA Decker Food Research International 187, 114452, 2024 | 9 | 2024 |
| Enzymatic modification of lecithin for improved antioxidant activity in combination with tocopherol in emulsions and bulk oil MD Culler, I Bayram, EA Decker Journal of Agricultural and Food Chemistry 70 (41), 13404–13412, 2022 | 9 | 2022 |
| Why does lipid oxidation in foods continue to be such a challenge? EA Decker, I Bayram INFORM / http://dx.doi.org/10.21748/inform.05.2021.18 32 (5), 18-23, 2021 | 9 | 2021 |
| Analysis of the mechanism of antioxidant synergism between α-tocopherol and myricetin in bulk oil I Bayram, EA Decker Journal of the American Oil Chemists' Society 2023, 1-16, 2023 | 7 | 2023 |
| A strategy to minimize the chlorophyll content in the phenolic extract of sugar beet leaves: Can this extract work as a natural antioxidant in vegetable oils? P Ebrahimi, I Bayram, D Mihaylova, A Lante Food and Bioprocess Technology, 2024 | 5 | 2024 |
| Oxidative stability of emulsions made with self-extracted oil from euryhaline microalgae Spirulina and Scenedesmus M Kaur, S Bhatia, I Bayram, EA Decker, UG Phutela Algal Research 75, 103280, 2023 | 5 | 2023 |
| Mathematical modeling of alpha-tocopherol early degradation kinetics to predict the shelf-life of bulk oils I Bayram, C Parra-Escudero, EA Decker, J Lu Journal of Agricultural and Food Chemistry 72 (9), 4939-4946, 2024 | 3 | 2024 |
| Antioxidant and prooxidant activity of acid‐hydrolyzed phenolic extracts of sugar beet leaves in oil‐in‐water emulsions P Ebrahimi, I Bayram, A Lante, EA Decker Journal of the American Oil Chemists' Society, 2024 | 2 | 2024 |
| Machine learning reveals parsimonious differential model for myricetin degradation from scarce data A Fulkerson, I Bayram, EA Decker, J Lu, CM Corvalan | 1 | 2023 |
| A machine learning-guided modeling approach to the kinetics of α-tocopherol and myricetin synergism in bulk oil oxidation C Parra-Escudero, I Bayram, EA Decker, S Singh, CM Corvalan, J Lu Food Chemistry 463, 141451, 2025 | | 2025 |
| Advancing microalgal applications: Process optimization and functional integration of lyophilized Spirulina biomass in formation of protein-enriched cheddar-type cheese M Kaur, UM Khan, I Bayram, S Bhatia, U Gupta Future Foods 10, 100486, 2024 | | 2024 |
| Oxidized polyunsaturated fatty acid promotes colitis and colitis-associated tumorigenesis in mice W Wang, Y Wang, KZ Sanidad, Y Wang, J Zhang, W Yang, Q Sun, ... Journal of Crohn's and Colitis, jjae148, 2024 | | 2024 |
| Exploring the synergistic effect of α-tocopherol and myricetin on lipid oxidation: a novel approach to predicting shelf-life C Parra-Escudero, İ Bayram, EA Decker, J Lu | | 2024 |
| Modeling the kinetics of antioxidant loss and antioxidant capacity loss to predict the lag phase of bulk oils during storage İ Bayram, C Parra-Escudero, C Cantele, J Lu, EA Decker | | 2024 |
Eric A. DeckerUniversity of MassachusettsOverená e-mailová adresa na: foodsci.umass.edu