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Publications

2013

Kreitman G.Y., Cantu A., Waterhouse A.L., Elias R.J. The effect of metal chelators on the oxidative stability of model wine. J. Agric. Food Chem. 2013, 61 (39), 9480-9487. DOI: 10.1021/jf4024504.

Zhou L., Elias R.J. Influence of cysteine and methionine availability on protein peroxide scavenging activity and phenolic stability in emulsions. Food Chem. 2013, 146, 521–530. DOI: 10.1016/j.foodchem.2013.09.082.

Oh J., Hristov A.N., Lee C., Cassidy T., Heyler K., Varga G.A., Pate J.L., Walusimbi S., Brzezicka E., Toyokawa K., Werner J., Donkin S.S., Elias R.J., Dowd S., Bravo D. Immune and production responses of dairy cows to postruminal supplementation with phytonutrients. J. Dairy Sci. 2013, 96, 7830–7843. DOI: 10.3168/jds.2013-7089.

Berton-Carabin C.C., Coupland J.N., Elias R.J. Effect of lipophilicity of model ingredients on their location and reactivity in emulsions and solid lipid nanoparticles. Colloid Surface A. 2013, 431, 9-17. DOI: 10.1016/j.colsurfa.2013.04.016.

Kreitman G.Y., Laurie V.F., Elias R.J. An investigation of ethyl radical quenching by phenolics and thiols in model wine. J. Agric. Food Chem. 2013, 61 (3), 685–692. DOI: 10.1021/jf303880g.

Yucel U., Elias R.J., Coupland J.N. Effect of liquid oil on the distribution and reactivity of a hydrophobic solute in solid lipid nanoparticles. JAOCS. 2013, 90 (6), 819–824. DOI: 10.1007/s11746-013-2228-x.

Wong R.C, Elias R.J., Lambert J.D., Relkin P., Coupland J.N. Enzyme triggered release of aroma molecules from oil-in-water emulsions. Colloid Surface A. 2013, 422, 19-23. DOI: 10.1016/j.colsurfa.2012.12.063.

Yucel U., Elias R.J., Coupland J.N. Localization and reactivity of a hydrophobic solute in lecithin and caseinate stabilized solid lipid nanoparticles and nanoemulsions. J. Colloid Interface Sci. 2013, 394, 20-25. DOI: 10.1016/j.jcis.2012.12.042.

Berton-Carabin C.C., Elias R.J., Coupland J.N.  Reactivity of a model lipophilic ingredient in surfactant-stabilized emulsions: Effect of droplet surface charge and
ingredient location. Colloid Surface A. 2013, 418, 68–75. DOI: 10.1016/j.colsurfa.2012.11.010.

Zhou L., Elias R.J. Antioxidant and pro-oxidant activity of (-)-epigallocatechin-3-gallate in food emulsions: Influence of pH and phenolic concentration. Food Chem. 2013, 138, (2–3), 1503–1509. DOI: 10.1016/j.foodchem.2012.09.132.

2012

Moskowitz M.M., Bin Q., Elias R.J., Peterson D.G. Influence of endogenous ferulic acid in whole wheat flour on bread crust aroma. J. Agric. Food Chem. 2012, 60 (45), 11245–11252. DOI: 10.1021/jf303750y.

Unnadkat N.R., Elias R.J. Oxidative stability of (-)-epigallocatechin gallate in the presence of thiols. J. Agric. Food Chem. 2012, 60 (43), 10815-21. DOI: 10.1021/jf302939p.

Berton-Carabin C.C., Coupland J.N., Cheng Q., McClements D.J., Elias R.J. Reactivity of a lipophilic ingredient solubilized in anionic or cationic surfactant micelles. Colloid Surface A. 2012, 413, 135-142. DOI: 10.1016/j.colsurfa.2012.07.029.

Lambert J.D., Yennawar N., Gu Y., Elias R.J. Inhibition of secreted phospholipase A2 by proanthocyanidins: A comparative enzymological and in silico modeling study. J. Agric. Food Chem. 2012, 60 (30), 7417–7420. DOI: 10.1021/jf302308k.

Bin Q., Peterson D.G., Elias R.J. Influence of phenolic compounds on the mechanisms of pyrazinium radical generation in the Maillard reaction. J. Agric. Food Chem. 2012, 60 (21), 5482–5490. DOI: 10.1021/jf3010838.

Kalaras M.D., Beelman R.B., Holick M.F., Elias R.J. Generation of potentially bioactive ergosterol-derived products following pulsed ultraviolet light exposure of mushrooms (Agaricus bisporus). Food Chem. 2012, 135, 396-401. DOI: 10.1016/j.foodchem.2012.04.132.

Zhou L., Elias R.J. Factors influencing the antioxidant and pro-oxidant activity of polyphenols in oil-in-water emulsions. J. Agric. Food Chem. 2012, 60 (11), 2906–2915. DOI: 10.1021/jf204939h.

Yucel U., Elias R.J., Coupland J.N. Solute distribution and stability in emulsion-based delivery systems: An EPR study. J. Colloid Interface Sci. 2012, 377, 105-113. DOI: 10.1016/j.jcis.2012.03.071.

Kalaras M.D., Beelman R.B., Elias R.J. Effects of postharvest pulsed UV light treatment of white button mushrooms (Agaricus bisporus) on vitamin D2 content and quality attributes. J. Agric. Food Chem. 2012, 60 (1), 220–225. DOI: 10.1021/jf203825e.

2011

Zhou L., Elias R.J. Investigating the hydrogen peroxide quenching capacity of proteins in polyphenol-rich foods. J. Agric. Food Chem. 2011, 59 (16), 8915–8922. DOI: 10.1021/jf201491k.

Dabas D., Elias R.J., Lambert J.D., Ziegler G.R. A colored avocado seed extract as a potential natural colorant. J. Food Sci. 2011, 76 (9), C1335-C1341. DOI: 10.1111/j.1750-3841.2011.02415.x.

Tikekar R.V., Anantheswaran R.C., Elias R.J., LaBorde L.F. UV-induced oxidation of ascorbic acid in a model juice system: Identification of degradation products. J. Agric. Food Chem. 2011, 59 (15), 8244–8248. DOI: 10.1021/jf201000x.

2010

Elias R.J., Waterhouse A.L. Controlling the Fenton reaction in wine. J. Agric. Food Chem. 2010, 58 (3), 1699-1707. DOI: 10.1021/jf903127r.

Lambert J.D., Elias R.J. The antioxidant and pro-oxidant activities of green tea polyphenols: a role in cancer prevention.  Arch. Biochem. Biophys. 2010, 501, 65-72. DOI: 10.1016/j.abb.2010.06.013.

2009

Elias R.J., Andersen M.L., Skibsted L.H., Waterhouse A.L. Identification of free radical intermediates in oxidized wine using electron paramagnetic resonance spin trapping. J. Agric. Food Chem. 2009, 57 (10), 4359-4365. DOI: 10.1021/jf8035484.

Elias R.J., Andersen M.L., Skibsted L.H., Waterhouse A.L. Key factors affecting radical formation in wine studied by electron paramagnetic resonance. Am. J. Enol. Vitic. 2009, 60 (4), 471-476.

2008

Elias R.J., Laurie V.F., Ebeler S.E., Wong J.W., Waterhouse A.L. Analysis of selected carbonyl oxidation products in wine by HPLC-DAD. Anal. Chim. Acta. 2008, 626 (1), 104-110. DOI: 10.1016/j.aca.2008.07.048.

Bou R., Guardiola F., Codony R., Faustman L.C., Elias R.J., Decker E.A. Effect of heating oxymyoglobin and metmyoglobin on the oxidation of muscle microsomes. J. Agric. Food Chem. 2008, 56 (2), 9612-9620. DOI: 10.1021/jf8009848.

Elias R.J., Kellerby S.S., Decker E.A. Antioxidant activity of proteins and peptides. Crit. Rev. Food Sci. Nutr. 2008, 48 (5), 430-441. DOI: 10.1080/10408390701425615.

2007

Elias R.J., McClements D.J., Decker E.A. Impact of thermal processing on the antioxidant mechanisms of continuous phase β-lactoglobulin in oil-in-water emulsions. Food Chem. 2007, 104, 1402-1409. DOI: 10.1016/j.foodchem.2007.01.072.

Chaiyasit W., Elias R.J., Decker E.A. Role of physical structures in bulk oils on lipid oxidation. Crit. Rev. Food Sci. Nutr. 2007, 47 (3), 299-317. DOI: 10.1080/10408390600754248.

2006

Elias R.J., Bridgewater J.D., McClements D.J, Vachet R.W., Decker E.A. Antioxidant mechanisms of enzymatic hydrolysates of β-lactoglobulin in food lipid dispersions. J. Agric. Food Chem. 2006, 54 (25), 9565-9572. DOI: 10.1021/jf062178w.

2005

Elias R.J., McClements D.J., Decker E.A. Antioxidant activity of cysteine, tryptophan, and methionine residues in continuous phase β-lactoglobulin in oil-in-water emulsions. J. Agric. Food Chem. 2005, 53 (26), 10248-10253. DOI: 10.1021/jf0521698.

 

Books, Parts of Books, and Extended Conference Proceedings

Zhou L., Elias R.J. Understanding antioxidant and pro-oxidant mechanisms of phenolics in food lipids. In: Lipid oxidation: Challenges in food systems. Logan A.S., Nienaber U., Pan X., Editors. American Oil Chemists’ Society Press, Urbana, IL. 2013.

Yucel, U., Elias R.J., Coupland, J.N. Emulsions, nanoemulsions and solid lipid nanoparticles as delivery systems in foods. In: Food and industrial bioproducts and bioprocessing. Dunford N.T., editor. Wiley Blackwell, Hoboken, NJ. 2012.

Elias R.J., Floros J.D. Manufacturing functional foods: Effects on quality and bioavailability. In: Nutritional genomics: The impact of dietary regulation of gene function on human disease. Bidlack W.R., Rodriguez R.L., editors. CRC Press, Francis & Taylor LLC, Oxford, UK. 2011.

Decker E.A., Elias R.J., McClements D.J., editors. Oxidation in foods and beverages and antioxidant applications, Volume 1: Understanding mechanisms of oxidation and antioxidant activity. Woodhead Publishing Ltd., Cambridge, UK. 2010.

Decker E.A., Elias R.J., McClements D.J., editors. Oxidation in foods and beverages and antioxidant applications, Volume 2: Management in different industry sectors. Woodhead Publishing Ltd., Cambridge, UK. 2010.

Elias R.J., Waterhouse A.L., Wine deterioration. In: Chemical deterioration and physical instability of food and beverages. Skibsted L.H. et al, Editors. Woodhead Publishing Ltd., Cambridge, UK. 2010.

Elias R.J., Endogenous antioxidants in foods. In: Oxidation in foods and beverages and antioxidant applications. Decker E.A., Elias R.J., McClements D.J., Editors. Woodhead Publishing Ltd., Cambridge, UK. 2010.

Decker E.A., Elias R.J., General antioxidant mechanisms in foods. In: Oxidation in foods and beverages and antioxidant applications. Decker E.A., Elias R.J., McClements D.J., Editors. Woodhead Publishing Ltd., Cambridge, UK. 2010.