Eric A. Decker | Department of Food Science

Professor

Field of Study:

Strategies to inhibit lipid oxidation; Antioxidants; Impact of processing on bioactive lipids; Altering food lipid bioavailability.

Office:

Room 315, Agr. Engineering Bldg.

Telephone:

(413) 545-1026

Email:

edecker@foodsci.umass.edu

Eric Decker is currently a Professor and Head of the Department of Food Science at the University of Massachusetts, Amherst. Dr. Decker is actively conducting research to characterize mechanisms of lipid oxidation, antioxidant protection of foods and the health implications of bioactive lipids. Dr. Decker has over 350 publications and he is listed as one of the Most Highly Cited Scientists in Agriculture. Dr. Decker has served on numerous committees for institutions such as FDA, Institute of Medicine, Institute of Food Technologist, USDA and the American Heart Association. He has received numerous recognition for his research including awards from the American Oil Chemist Society, the Agriculture and Food Chemistry Division of ACS, the International Life Science Institute, Royal Society of Chemistry and the Institute of Food Technologist.

Details

Research

Lipids play an important role in food quality and have been linked to the progression of diseases including cardiovascular disease. Our research group is actively study the bioactivity of lipids including omega-3 fatty acids, antioxidants and carotenoids as well as technologies to incorporate these nutritionally important compounds into food systems. Since many of these lipids can undergo oxidative deterioration in food systems, we have also conducted research to understand the molecular and physical factors that impact oxidation pathways so effective antioxidant technologies can be developed. Oxidation pathways have been studied in a variety of complex food systems including emulsions, reverse micelles and muscle foods. Antioxidant technologies being developed include emulsion droplet interfacial engineering, antioxidant delivery systems and metal chelation by natural compounds. Recent research has also focused on the impact of food components on the bioavailability of lipids.

Teaching

Food Science 150 - The Science of Food (co-taught)

Food Science 265 - Survey of Food Science (co-taught)

Food Science 541 - Food Chemistry

Food Science 544 - Food Chemistry Lab

Food Science 741 - Lipid Chemistry

Awards

Honors and Awards

Named to ISI Most Highly Cited Agricultural Scientists (2005 to present)
Babcock-Hart Award, Institute of Food Technology (2017)
Fellow, American Oil Chemist Society (2016)
Lipid Oxidation and Quality Edwin Frankel Best Paper Award, American Oil Chemist Society (2015)
Fellow, Institute of Food Technology (2014)
Fellow, Agriculture and Food Chemistry Division, American Chemical Society (2014)
Lipid Oxidation and Quality Edwin Frankel Best Paper Award, American Oil Chemist Society (2014)
Advancement of Application of Agricultural and Food Chemistry Award, Agriculture and Food Chemistry Division of American Chemical Society (2012)
Stephan S. Chang Award for Lipid Research, American Oil Chemist Society (2008)
Member, Food Forum, Food and Nutrition Board, Institute of Medicine (2007-2014)
Appointed to Food and Drug Administration Food Advisory Committee (2007-2010)
Research and Development Award, Institute of Food Technologists (2006)
Stephan S. Chang Award for Lipid and Flavor Science, Institute of Food Technologists (2006)
Appointed to National Academy of Science, Institute of Medicine Committee on Nutrition Standards for Foods in Schools (2006)
Fergus M. Clydesdale Endowed Chair (2002-2007)
Outstanding Scientific Publication, Phospholipid Division, American Oil Chemist Society (2003)
Outstanding Advising Award, College of Food and Natural Resources, University of Massachusetts (2002)
Elected Secretary and Chair, Food Chemistry Division, Institute of Food Technologists (2002-2005)
Guest Professor, Huazhong Agricultural University, China (2001-2004)
Elected American Meat Science Association Board of Directors (2000-2002)
Visiting Scientist, Linus Pauling Institute, Oregon State University (2000)
Outstanding Teaching Award, College of Food and Natural Resources, University of Massachusetts (1998)
Samuel Cate Prescott Award, Institute of Food Technologists (1997)
Future Leader Award, International Life Science Institute (1996)
Hokkaido Overseas Guest Researcher Fellowship, Hokkaido Food Processing Research Center, Japan (1995)
Young Scientist Award, Agriculture and Food Chemistry Division, ACS (1994)
Achievement Award for Young Scientists, American Meat Science Society (1993)
Outstanding Paper Presentation Award, American Oil Chemist Society (1993)
USDA National Needs Fellow, Department of Food Science, University of Massachusetts, Amherst (1985-1988)

Plenary Lectures

Elsevier First Food Chemistry Conference, Amsterdam, Netherlands (2016)
European Lipid Federation Lipid and Antioxidant Symposium, Porto, Portugal (2016)
Lu Jia Xi Lectureship, Xiamen University, China (2016)
31^st World Congress on Oils and Fats, Rosairo, Argentina (2015)
Korean Society of Food Science and Technology, Busan (2015)
7th International Conference and Exhibition on Nutraceuticals and Functional Foods, Istanbul (2014)
International Conference on Foods and Health, Toyo University, Japan (2013)
10th International Conference on Food Science and Technology Wuxi, China (2013)
10th EuroLipid Fed, Cracow, Poland (2012)
29th World Congress on Oleo Science, Sasebo, Japan (2012)
EuroFoodChem, Gdnansk, Poland (2011)
Australian section of the American Oil Chemist Society, Adelaide, Australia (2011)
International Conference on Meat Science and Technology, Jeju Island, Korea (2010)
13th Latin American Congress on Fats and Oils, Rosairo, Argentina (2009)
New Zealand Institute of Food Technologist (2009)
Kansas State University Distinguished University Lecturer (2009)
Malcolm Trout Visiting Scholar, Michigan State University (2003)
Division Lectureship, Division of Muscle Foods, Institute of Food Technologists (1998)
Institute of Food Technologists Distinguished Lecturer (2000-2002)

Publications

Total Referred Publications: 390

Total Citations without Self-citations:14,272

H-Index = 69

Patents:

McClements, D.J. & Decker, E.A. 2013. Cross-linked biopolymers, related compounds and methods of use. US 8,603,566 B2
Decker, E.A. and McClements, D.J. 2011. Utilization of Emulsion Interface Engineering to Produce Oxidatively Stable Lipid Delivery Systems. US 8,017,170 B2.
McClements, D.J. & Decker, E.A. 2012. Biopolymer-encapsulation and stabilization of lipid systems and methods for utilization thereof. US 8,137,728 B2, 2012.
Goddard, J.M. and Decker, E.A.. International Patent Application No. PCT/US2012/069864, “Ion Sequestering Active Packaging Materials”.
McClements, D.J. & Decker, E.A. 2005. Composition and Procedure for Preparing Stable Acidic Beverage Emulsions.
McClements, D.J. & Decker, E.A. 2005. Coated Food Compositions and Related Methods of Preparation.
McClements, D.J. & Decker, E.A. 2005. Novel Procedure for Improving Encapsulation of Particulate Materials.
Weiss, J., McClements, D.J. & Decker, E.A. 2006. Stabilized antimicrobial compositions and related methods of preparation.
Weiss, J., McClements, D.J. & Decker, E.A. 2007. Production of Reduced Fat Foods Using Gelled Biopolymer Particle Double Emulsions.
Weiss, J., McClements, D.J. & Decker, E.A. 2007. Novel Procedure to Stabilize Liposomes By Electrostatic Deposition

Referred Publications (last 5 years, 2013-2017)

Cui, L.; Lahti, P.M.; Decker, E.A. Evaluating Electron Paramagnetic Resonance (EPR) to Measure Lipid Oxidation Lag Phase for Shelf-Life Determination of Oils. Journal of the American Oil Chemists Society 2017, 94, 89-97.
Chen, B.; Rao, J.; Ding, Y.; McClements, D.J.; Decker, E.A. Lipid oxidation in base algae oil and water-in-algae oil emulsion: Impact of natural antioxidants and emulsifiers. Food Res. Int. 2016, 85, 162-169.
Chen, F.; Liang, L.; Zhang, Z.; Deng, Z.; Decker, E.A.; McClements, D.J. Inhibition of lipid oxidation in nanoemulsions and filled microgels fortified with omega-3 fatty acids using casein as a natural antioxidant. Food Hydrocoll. 2017, 63, 240-248.
Hinkley, T.; Pandya, J.; Kinchla, A.J.; Decker, E.A. Determination of Quantitative Sodium Mass Transfer Coefficient During Osmotic Processing of Potatoes. J. Food Process. Preserv. 2016, 40, 963-968.
Kittipongpittaya, K.; Panya, A.; Phonsatta, N.; Decker, E.A. Effects of Environmental pH on Antioxidant Interactions between Rosmarinic Acid and alpha-Tocopherol in Oil-in-Water (O/W) Emulsions. J. Agric. Food Chem. 2016, 64, 6575-6583.
Lin, Z.; Roman, M.J.; Decker, E.A.; Goddard, J.M. Synthesis of Iminodiacetate Functionalized Polypropylene Films and Their Efficacy as Antioxidant Active-Packaging Materials. J. Agric. Food Chem. 2016, 64, 4606-4617.
Liu, F.; Zhu, Z.; Ma, C.; Luo, X.; Bai, L.; Decker, E.A.; Gao, Y.; McClements, D.J. Fabrication of Concentrated Fish Oil Emulsions Using Dual-Channel Microfluidization: Impact of Droplet Concentration on Physical Properties and Lipid Oxidation. J. Agric. Food Chem. 2016, 64, 9532-9541.
Liu, L.; Gao, Y.; McClements, D.J.; Decker, E.A. Role of continuous phase protein, (-)-epigallocatechin-3-gallate and carrier oil on beta-carotene degradation in oil-in-water emulsions. Food Chem. 2016, 210, 242-248.
Roman, M.J.; Decker, E.A.; Goddard, J.M. Retaining Oxidative Stability of Emulsified Foods by Novel Nonmigratory Polyphenol Coated Active Packaging. J. Agric. Food Chem. 2016, 64, 5574-5582.
Uluata, S.; McClements, D.J.; Decker, E.A. Riboflavin-induced oxidation in fish oil-in-water emulsions: Impact of particle size and optical transparency. Food Chem. 2016, 213, 457-461.
Wu, Q.; Uluata, S.; Cui, L.; Wang, C.; Li, D.; Mcclements, J.; Decker, E.A. Physical and oxidation stability of self-emulsifying krill oil-in-water emulsions. Food & Function 2016, 7, 3590-3598.
Sanidad, K.Z.; Sukarntoh, E.; Wang, W.; Du, Z.; Florio, E.; He, L.; Xiao, H.; Decker, E.A.; Zhang, G. Oxidative Conversion Mediates Antiproliferative Effects of tert-Butylhydroquinone: Structure and Activity Relationship Study. J. Agric. Food Chem. 2016, 64, 3743-3748.
Homma, R.; Johnson, D.R.; McClements, D.J.; Decker, E.A. Influence of iron solubility and charged surface-active compounds on lipid oxidation in fatty acid ethyl esters containing association colloids. Food Chem. 2016, 199, 862-869.
Lin, Z.; Decker, E.A.; Goddard, J.M. Preparation of metal chelating active packaging materials by laminated photografting. Journal of Coatings Technology and Research 2016, 13, 395-404.
Ogiwara, Y.; Roman, M.J.; Decker, E.A.; Goddard, J.M. Iron chelating active packaging: Influence of competing ions and pH value on effectiveness of soluble and immobilized hydroxamate chelators. Food Chem. 2016, 196, 842-847.
Cui, L.; Cho, H.T.; McClements, D.J.; Decker, E.A.; Park, Y. Effects of salts on oxidative stability of lipids in Tween-20 stabilized oil-in-water emulsions. Food Chem. 2016, 197, 1130-1135.
Cui, L.; Decker, E.A. Phospholipids in foods: prooxidants or antioxidants? J. Sci. Food Agric. 2016, 96, 18-31.
Homma, R.; Johnson, D.R.; McClements, D.J.; Decker, E.A. Influence of iron solubility and charged surface-active compounds on lipid oxidation in fatty acid ethyl esters containing association colloids. Food Chem. 2016, 199, 862-869.
Kittipongpittaya, K.; Panya, A.; Decker, E.A. Role of Water and Selected Minor Components on Association Colloid Formation and Lipid Oxidation in Bulk Oil. Journal of the American Oil Chemists Society 2016, 93, 83-91.
Ogiwara, Y.; Roman, M.J.; Decker, E.A.; Goddard, J.M. Iron chelating active packaging: Influence of competing ions and pH value on effectiveness of soluble and immobilized hydroxamate chelators. Food Chem. 2016, 196, 842-847.
Uluata, S.; Decker, E.A.; McClements, D.J. Optimization of Nanoemulsion Fabrication Using Microfluidization: Role of Surfactant Concentration on Formation and Stability. Food Biophysics 2016, 11, 52-59.
Zhang, R.; Zhang, Z.; Zou, L.; Xiao, H.; Zhang, G.; Decker, E.A.; McClements, D.J. Impact of Lipid Content on the Ability of Excipient Emulsions to Increase Carotenoid Bioaccessibility from Natural Sources (Raw and Cooked Carrots). Food Biophysics 2016, 11, 71-80.
Zhang, R.; Zhang, Z.; Zou, L.; Xiao, H.; Zhang, G.; Decker, E.A.; McClements, D.J. Enhancement of carotenoid bioaccessibility from carrots using excipient emulsions: influence of particle size of digestible lipid droplets. Food & Function 2016, 7, 93-103.
Lopez-Pena, C.L.; Zheng, B.; Sela, D.A.; Decker, E.A.; Xiao, H.; McClements, D.J. Impact of epsilon-polylysine and pectin on the potential gastrointestinal fate of emulsified lipids: In vitro mouth, stomach and small intestine model. Food Chem. 2016, 192, 857-864.
Barden, L.; Barouh, N.; Villeneuve, P.; Decker, E. Impact of Hydrophobicity on Antioxidant Efficacy in Low-Moisture Food. J. Agric. Food Chem. 2015, 63, 5821-5827.
Barden, L.; Vollmer, D.; Johnson, D.; Decker, E. Impact of Iron, Chelators, and Free Fatty Acids on Lipid Oxidation in Low-Moisture Crackers. J. Agric. Food Chem. 2015, 63, 1812-1818.
Homma, R.; Suzuki, K.; Cui, L.; McClements, D.J.; Decker, E.A. Impact of Association Colloids on Lipid Oxidation in Triacylglycerols and Fatty Acid Ethyl Esters. J. Agric. Food Chem. 2015, 63, 10161-10169.
Zhang, R.; Zhang, Z.; Zou, L.; Xiao, H.; Zhang, G.; Decker, E.A.; McClements, D.J. Enhancing Nutraceutical Bioavailability from Raw and Cooked Vegetables Using Excipient Emulsions: Influence of Lipid Type on Carotenoid Bioaccessibility from Carrots. J. Agric. Food Chem. 2015, 63, 10508-10517.
Roman, M.J.; Decker, E.A.; Goddard, J.M. Performance of Nonmigratory Iron Chelating Active Packaging Materials in Viscous Model Food Systems. J. Food Sci. 2015, 80, E1965-E1973.
Salvia-Trujillo, L.; Decker, E.A.; McClements, D.J. Influence of an anionic polysaccharide on the physical and oxidative stability of omega-3 nanoemulsions: Antioxidant effects of alginate. Food Hydrocoll. 2016, 52, 690-698.
Uluata, S.; McClements, D.J.; Decker, E.A. Physical Stability, Autoxidation, and Photosensitized Oxidation of omega-3 Oils in Nanoennulsions Prepared with Natural and Synthetic Surfactants. J. Agric. Food Chem. 2015, 63, 9333-9340.
Vieira, S.A.; McClements, D.J.; Decker E.A. Challenges of utilizing healthy fats in foods. Adv Nutr. 2015 May 15;6(3):309S-17S.
Chen, J.; Zheng, J.; Decker, E.A.; McClements, D.J.; Xiao, H. Improving nutraceutical bioavailability using mixed colloidal delivery systems: lipid nanoparticles increase tangeretin bioaccessibility and absorption from tangeretin-loaded zein nanoparticles. Rsc Advances 2015, 5, 73892-73900.
Cui, L.; McClements, D.J.; Decker, E.A. Impact of Phosphatidylethanolamine on the Antioxidant Activity of alpha-Tocopherol and Trolox in Bulk Oil. J. Agric. Food Chem. 2015, 63, 3288-3294.
Decker, E.A.; Storey, M.L. Executive Summary. Advances in Nutrition 2015, 6, 288S-292S.
Johnson, D.R.; Decker, E.A. The Role of Oxygen in Lipid Oxidation Reactions: A Review. Annual Review of Food Science and Technology, Vol 6 2015, 6, 171-190.
Johnson, D.R.; Tian, F.; Rornan, M.J.; Decker, E.A.; Goddard, J.M. Development of Iron-Chelating Poly(ethylene terephthalate) Packaging for Inhibiting Lipid Oxidation in Oil-in-Water Emulsions. J. Agric. Food Chem. 2015, 63, 5055-5060.
Lopez-Pena, C.L.; Song, M.; Xiao, H.; Decker, E.A.; McClements, D.J. Potential impact of biopolymers (epsilon-polylysine and/or pectin) on gastrointestinal fate of foods: In vitro study. Food Res. Int. 2015, 76, 769-776.
Panya, A.; Temthawee, W.; Phonsatta, N.; Charoensuk, D.; Deetae, P.; Visessanguan, W.; Decker, E.A. Apolar Radical Initiated Conjugated Autoxidizable Triene (ApoCAT) Assay: Effects of Oxidant Locations on Antioxidant Capacities and Interactions. J. Agric. Food Chem. 2015, 63, 7546-7555.
Qiu, C.; Zhao, M.; Decker, E.A.; McClements, D.J. Influence of anionic dietary fibers (xanthan gum and pectin) on oxidative stability and lipid digestibility of wheat protein-stabilized fish oil-in-water emulsion. Food Res. Int. 2015, 74, 131-139.
Salcedo-Sandoval, L.; Cofrades, S.; Ruiz-Capillas, C.; Matalanis, A.; McClements, D.J.; Decker, E.A.; Jimenez-Colmenero, F. Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing them. Food Chem. 2015, 184, 207-213.
Sung, M.; Xiao, H.; Decker, E.A.; McClements, D.J. Fabrication, characterization and properties of filled hydrogel particles formed by the emulsion-template method. J. Food Eng. 2015, 155, 16-21.
Thanonkaew, A.; Wongyai, S.; Decker, E.A.; McClements, D.J. Formation, antioxidant property and oxidative stability of cold pressed rice bran oil emulsion. Journal of Food Science and Technology-Mysore 2015, 52, 6520-6528.
Vieira, S.A.; McClements, D.J.; Decker, E.A. Challenges of Utilizing Healthy Fats in Foods. Advances in Nutrition 2015, 6, 309S-317S.
Walker, R.M.; Decker, E.A.; McClements, D.J. Physical and oxidative stability of fish oil nanoemulsions produced by spontaneous emulsification: Effect of surfactant concentration and particle size. J. Food Eng. 2015, 164, 10-20.
Yang, Y.; Decker, E.A.; Xiao, H.; McClements, D.J. Enhancing vitamin E bioaccessibility: factors impacting solubilization and hydrolysis of alpha-tocopherol acetate encapsulated in emulsion-based delivery systems. Food & Function 2015, 6, 84-97.
Yi, J.; Dong, W.; Zhu, Z.; Liu, N.; Ding, Y.; McClements, D.J.; Decker, E.A. Surfactant Concentration, Antioxidants, and Chelators Influencing Oxidative Stability of Water-in-Walnut Oil Emulsions. Journal of the American Oil Chemists Society 2015, 92, 1093-1102.
Zhang, R.; Zhang, Z.; Zhang, H.; Decker, E.A.; McClements, D.J. Influence of lipid type on gastrointestinal fate of oil-in-water emulsions: In vitro digestion study. Food Res. Int. 2015, 75, 71-78.
Zhang, Z.; Zhang, R.; Tong, Q.; Decker, E.A.; McClements, D.J. Food-grade filled hydrogels for oral delivery of lipophilic active ingredients: Temperature-triggered release microgels. Food Res. Int. 2015, 69, 274-280.
Qiu, C.; Zhao, M.; Decker, E.A.; McClements, D.J. Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: Gliadin, caseinate, and whey protein. Food Chem. 2015, 175, 249-257.
Uluata, S.; McClements, D.J.; Decker, E.A. How the Multiple Antioxidant Properties of Ascorbic Acid Affect Lipid Oxidation in Oil-in-Water Emulsions. J. Agric. Food Chem. 2015, 63, 1819-1824.
Walker, R.; Decker, E.A.; McClements, D.J. Development of food-grade nanoemulsions and emulsions for delivery of omega-3 fatty acids: opportunities and obstacles in the food industry. Food & Function 2015, 6, 42-55.
Zhang, R.; Zhang, Z.; Zhang, H.; Decker, E.A.; McClements, D.J. Influence of emulsifier type on gastrointestinal fate of oil-in-water emulsions containing anionic dietary fiber (pectin). Food Hydrocoll. 2015, 45, 175-185.
Zhang, Z.; Zhang, R.; Decker, E.A.; McClements, D.J. Development of food-grade filled hydrogels for oral delivery of lipophilic active ingredients: pH-triggered release. Food Hydrocoll. 2015, 44, 345-352.
Wiriyaphan, C.; Xiao, H.; Decker, E.A.; Yongsawatdigul, J. Chemical and cellular antioxidative properties of threadfin bream (Nemipterus spp.) surimi byproduct hydrolysates fractionated by ultrafiltration. Food Chem. 2015, 167, 7-15.
Tian, F.; Roman, M.J.; Decker, E.A.; Goddard, J.M. Biomimetic Design of Chelating Interfaces. J Appl Polym Sci 2015, 132, 41231.
Cui, L.; Kittipongpittaya, K.; McClements, D.J.; Decker, E.A. Impact of Phosphoethanolamine Reverse Micelles on Lipid Oxidation in Bulk Oils. Journal of the American Oil Chemists Society 2014, 91, 1931-1937.
Kiralan, S.S.; Dogu-Baykut, E.; Kittipongpittaya, K.; McClements, D.J.; Decker, E.A. Increased Antioxidant Efficacy of Tocopherols by Surfactant Solubilization in Oil-in-Water Emulsions. J. Agric. Food Chem. 2014, 62, 10561-10566.
Kittipongpittaya, K.; Panya, A.; Cui, L.; McClements, D.J.; Decker, E.A. Association Colloids Formed by Multiple Surface Active Minor Components and Their Effect on Lipid Oxidation in Bulk Oil. Journal of the American Oil Chemists Society 2014, 91, 1955-1965.
Roman, M.J.; Decker, E.A.; Goddard, J.M. Metal-Chelating Active Packaging Film Enhances Lysozyme Inhibition of Listeria monocytogenes. J. Food Prot. 2014, 77, 1153-1160.
Zhang, Z.; Decker, E.A.; McClements, D.J. Encapsulation, protection, and release of polyunsaturated lipids using biopolymer-based hydrogel particles. Food Res. Int. 2014, 64, 520-526.
Laguerre, M.; Bayrasy, C.; Panya, A.; Weiss, J.; McClements, D.J.; Lecomte, J.; Decker, E.A.; Villeneuve, P. What Makes Good Antioxidants in Lipid-Based Systems? The Next Theories Beyond the Polar Paradox. Crit. Rev. Food Sci. Nutr. 2014, 55, 183-201.
Chen, B.; McClements, D.J.; Decker, E.A. Impact of diacylglycerol and monoacylglycerol on the physical and chemical properties of stripped soybean oil. Food Chem. 2014, 142, 365-372.
Dogu-Baykut, E.; Gunes, G.; Decker, E.A. Impact of shortwave ultraviolet (UV-C) radiation on the antioxidant activity of thyme (Thymus vulgaris L.). Food Chem. 2014, 157, 167-173.
Kittipongpittaya, K.; Panya, A.; McClements, D.J.; Decker, E.A. Impact of Free Fatty Acids and Phospholipids on Reverse Micelles Formation and Lipid Oxidation in Bulk Oil. Journal of the American Oil Chemists Society 2014, 91, 453-462.
McClements, D.J.; Decker, E.A.; Choi, S.J. Impact of Environmental Stresses on Orange Oil-in-Water Emulsions Stabilized by Sucrose Monopalmitate and Lysolecithin. J. Agric. Food Chem. 2014, 62, 3257-3261.
Roman, M.J.; Decker, E.A.; Goddard, J.M. Fourier Transform Infrared Studies on the Dissociation Behavior of Metal-Chelating Polyelectrolyte Brushes. Acs Applied Materials & Interfaces 2014, 6, 5383-5387.
Roman, M.J.; Tian, F.; Decker, E.A.; Goddard, J.M. Iron Chelating Polypropylene Films: Manipulating Photoinitiated Graft Polymerization to Tailor Chelating Activity. J Appl Polym Sci 2014, 131, 39948.
Tian, F.; Decker, E.A.; Goddard, J.M. Controlling Lipid Oxidation via a Biomimetic Iron Chelating Active Packaging Material. J. Agric. Food Chem. 2013, 61, 12397-12404.
Tian, F.; Decker, E.A.; McClements, D.J.; Goddard, J.M. Influence of non-migratory metal-chelating active packaging film on food quality: Impact on physical and chemical stability of emulsions. Food Chem. 2014, 151, 257-265.
Xu, D.; Yuan, F.; Gao, Y.; Panya, A.; McClements, D.J.; Decker, E.A. Influence of whey protein-beet pectin conjugate on the properties and digestibility of beta-carotene emulsion during in vitro digestion. Food Chem. 2014, 156, 374-379.
Yi, J.; Zhu, Z.; McClements, D.J.; Decker, E.A. Influence of Aqueous Phase Emulsifiers on Lipid Oxidation in Water-in-Walnut Oil Emulsions. J. Agric. Food Chem. 2014, 62, 2104-2111.
Chung, C.; Degner, B.; Decker, E.A.; McClements, D.J. Oil-filled hydrogel particles for reduced-fat food applications: Fabrication, characterization, and properties. Innovative Food Science & Emerging Technologies 2013, 20, 324-334.
Rao, J.; Decker, E.A.; Xiao, H.; McClements, D.J. Nutraceutical nanoemulsions: influence of carrier oil composition (digestible versus indigestible oil) on -carotene bioavailability. J. Sci. Food Agric. 2013, 93, 3175-3183.
Xu, D.; Wang, X.; Jiang, J.; Yuan, F.; Decker, E.A.; Gao, Y. Influence of pH, EDTA, alpha-tocopherol, and WPI oxidation on the degradation of beta-carotene in WPI-stabilized oil-in-water emulsions. Lwt-Food Science and Technology 2013, 54, 236-241.
Yi, J.; Zhu, Z.; Dong, W.; McClements, D.J.; Decker, E.A. Influence of free fatty acids on oxidative stability in water-in-walnut oil emulsions. European Journal of Lipid Science and Technology 2013, 115, 1013-1020
Xu, D.; Yuan, F.; Gao, Y.; McClements, D.J.; Decker, E.A. Influence of pH, metal chelator, free radical scavenger and interfacial characteristics on the oxidative stability of beta-carotene in conjugated whey protein-pectin stabilised emulsion. Food Chem. 2013, 139, 1098-1104.
Decker, E.A.; Ferruzzi, M.G. Innovations in food chemistry and processing to enhance the nutrient profile of the white potato in all forms. Adv. Nutr. 2013, 4:345S-350S.
Chen, B.; McClements, D.J.; Decker, E.A. Design of foods with bioactive lipids for improved health. Annu. Rev. Food Sci. Technol. 2013, 4:35-56.
Dong, S.; Panya, A.; Zeng, M.; Chen, B.; McClements, D.J.; Decker, E.A. Characteristics and antioxidant activity of hydrolyzed beta-lactoglobulin-glucose Maillard reaction products Food Res. Int. 2013, 51, 992-992.
Qian, C.; Decker, E.A.; Xiao, H.; McClements, D.J. Impact of lipid nanoparticle physical state on particle aggregation and beta-carotene degradation: Potential limitations of solid lipid nanoparticles. Food Res. Int. 2013, 52, 342-349.
Tian, F.; Decker, E.A.; Goddard, J.M. Controlling lipid oxidation of food by active packaging technologies. Food & Function 2013, 4, 669-680.
Xu, D.; Yuan, F.; Gao, Y.; McClements, D.J.; Decker, E.A. Influence of pH, metal chelator, free radical scavenger and interfacial characteristics on the oxidative stability of beta-carotene in conjugated whey protein-pectin stabilised emulsion. Food Chem. 2013, 139, 1098-1104.
Laguerre, M.; Bayrasy, C.; Lecomte, J.; Chabi, B.; Decker, E.A.; Wrutniak-Cabello, C.; Cabello, G.; Villeneuve, P. How to boost antioxidants by lipophilization? Biochimie 2013, 95, 20-26.
Yuan, F.; Gao, Y.; Decker, E.A.; McClements, D.J. Modulation of physicochemical properties of emulsified lipids by chitosan addition. J. Food Eng. 2013, 114, 1-7.

Books: Co-Editor

Decker, E.A., Elias, R. J. and McClements, D.J. (Eds.) Oxidation in foods and beverages and antioxidant applications, Volume 1. Understanding mechanisms of oxidation and antioxidant activity. 2010, Woodhead Publishing, London, UK.
Decker, E.A., Elias, R. J. and McClements, D.J. (Eds.) Oxidation in foods and beverages and antioxidant applications , Volume II . Management in different industry sectors. 2010, Woodhead Publishing, London, UK.
McClements, D.J. and Decker E.A. (Eds.) Designing Functional Foods: Understanding, measuring and controlling food structure breakdown and nutrient absorption. 2009, Woodhead Publishing, London, UK.
Wrolstad, R. (Editor-in-Chief), Acree, T.A., Penner, M.H., Schwartz, S.J., Shoemaker, C.F., Smith D.M. Sporns, P. and Decker, E.A. (Co-Editors), Handbook of Food Analytical Chemistry: Water, Protein, Enzymes, Lipids and Carbohydrates. 2005, John Wiley & Sons, NY.
Wrolstad, R. (Editor-in-Chief), Acree, T.A., Penner, M.H., Schwartz, S.J., Shoemaker, C.F., Smith D.M. Sporns, P. and Decker, E.A. (Co-Editors), Handbook of Food Analytical Chemistry: Pigments, colorants, Flavors, Texture and Bioactive Food Components. 2005, John Wiley & Sons, NY
Faustman, C., Decker, E.A. and Lopez-Bote, C. (Eds.) Antioxidants in Muscle Foods. 2001, John Wiley & Sons, NY.

Book Chapters

Decker, E.A., Chen, B., Panya, A. and Elias, R.J. 2010. Antioxidant Mechanisms. In. Oxidation in foods and beverages and antioxidant applications, Volume 1. Understanding mechanisms of oxidation and antioxidant activity. 2010, Woodhead Publishing, London, UK.
Elias, R.J. and Decker E.A. 2010. Protein Antioxidants. In. Oxidation in foods and beverages and antioxidant applications, Volume 1. Understanding mechanisms of oxidation and antioxidant activity. 2010, Woodhead Publishing, London, UK.
Waraho, T., Cardenia, V., McClements, D.J. Decker E.A. 2010. Lipid oxidation in emulsified food products. In. Oxidation in foods and beverages and antioxidant applications, Volume 1. Understanding mechanisms of oxidation and antioxidant activity. 2010, Woodhead Publishing, London, UK.
McClements, D.J. and E.A. Decker 2008. “Controlling the delivery and adsorption of food lipids”. In: Designing Functional Foods: Understanding, measuring and controlling food structure breakdown and nutrient absorption. McClements, D.J. and Decker E.A. (Eds.), Woodhead Publishing, London, UK.
McClements, D.J., E.A. Decker (2008). “Introduction”. In: Designing functional foods: understanding, measuring and controlling food structure breakdown and nutrient absorption for the development of health-promoting foods, McClements, D.J. E.A. Decker (Eds.), Woodhead Publishing, London, UK.
Bou, R., Decker, E.A., Guardiola, F., Codony, R. 2008. Improvement of poultry meat nutritional value and quality through different natural sources and mineral dietary supplements. In Food Science and Security. Eds Amsel, L. and Hirsch, L. Nova Science Publishers, Inc. Hauppauge NY.
McClements, D.J. and Decker, E.A. 2008. Lipids, In Fennema’s Food Chemistry. Ed. Damodarin, S., Parkin, K., Fennema, O.R. CRC Press, Boca Raton, FL
McClements, D.J.; Decker, E.A. and Park, Y. Physiological and Structural Aspects of Lipid Digestion. In. Understanding and Controlling the Microstructure of Complex Foods. Ed. D.J. McClements. 2007. CRC Press, Boca Raton, FL.
Decker, E.A. Antioxidant Mechanisms. In. Lipid Chemistry. 3rd Edition, Ed. C.C. Akoh and D.B. Min, 2007. Marcel Dekker, Inc. New York, NY (in press).
Shaw, L.A.; Faraji, H.; Aoki, T.; Djordjevic, D.; McClements, D.J. and Decker, E.A Emulsion Droplet Interfacial Engineering to Deliver Bioactive Lipids into Functional Foods. In: Delivery and controlled release of bioactives in foods and nutraceuticals, N. Garti. 2008. Woodhouse Publishing, Cambridge, UK.
Cantor, A.H., Decker, E.A and Collins, V.P. Fatty Acids in Poultry and Eggs Products. In. Fatty Acids in Foods and Their Health Implications. 3rd Edition, Ed. C.K. Chow. 2008. Marcel Dekker Inc., New York, NY.
Faraji, H., Djordjevic, D., Boon, C.S., McClements, D.J. and Decker, E.A 2007. Emulsion-based Omega-3 Fatty Acid Delivery Systems for use in Functional Foods. In. VI Congresso Nazionale of Chimica Degli Alimenti. Edito dalla Società Chimica Italiana a cura di V. Brandolini e E. Menziani.
Hu, M.., McClements, D.J. and Decker, E.A. 2004. Emulsion Technologies to Produce Oxidative Stable Emulsions Containing Omega-3 Fatty Acids. In Healthful Lipids, Ed.C.C. Akoh and O. Lai, 2005 AOCS Press, Champaign, IL,
Decker, E.A., McClements, D.J., Chaiyasit, W., Nuchi, C., Sivestre, M.P.C., Mancuso, J.R., Tong, L.M. and Mei, L. Factors Influencing Free Radical Formation in Food Emulsions. In. Free Radicals in Health and Food. Ed. C.T. Ho and F. Shahidi. 2002, ACS Press, pp. 83-97.
Decker, E.A. Antioxidant Mechanisms. 2nd Edition. In. Lipid Chemistry. Ed. C.C. Akoh and D.B. Min, 2002. Marcel Dekker, Inc. New York, NY.
Decker, E.A. Natural antioxidants in foods. In. Encyclopedia of Physical Science and Technology, 3rd Edition, R.A. Meyers (Ed.). 2002. Wiley & Sons, New York, NY.
Decker, E.A., McClements, D.J., Mancuso, J.R., Tong, L., Mei. L., Sasaki, S., Zeller, S.G. and Flatt, J.H. Impact of Emulsifiers on the Oxidative Stability of Lipid Dispersions High in Omega-3 Fatty Acids. In Omega-3 Fatty Acids: Chemistry, Nutrition and Health. Ed. J. Finely and F. Shahidi. 2001. ACS Press. pp. 243-257.
Decker, E.A. and Clarkson, P. Dietary Sources and Bioavailability of Essential and Nonessential Antioxidants. In. Exercise and Oxygen Toxicity, Ed. C.K. Sen, L. Packer and O. Hanninen. 2000. Elsevier Science, Amsterdam. pp. 323-358.
Decker, E.A. Antioxidants. In. Encyclopedia of Food Science and Technology. Ed. F. J. Francis, 2000. Wiley & Sons, New York, NY. pp. 75-79.
Tomaino, R and Decker, E.A. Phytochemical: Antioxidants. In. Encyclopedia of Food Science and Technology. Ed. F. J. Francis, 2000. Wiley & Sons, New York, NY. pp. 1895-1901.
Decker, E.A., Livisay, S.A. and Zhou, S. Mechanisms of Endogenous Skeletal Muscle Antioxidants: Chemical and Physical Factors. In. Antioxidants in Muscle Foods. Ed. C. Faustman and E.A. Decker. 2000. John Wiley & Sons, NY.
Cantor, A.H., Decker, E.A and Collins, V.P. Fatty Acids in Poultry, Poultry Products and Eggs. In. Fatty Acids in Foods and Their Health Implications. 2nd Edition, Ed. C.K. Chow. 2000. Marcel Dekker Inc., New York, NY.
Decker, E.A. Antioxidant Mechanisms. 1st Edition. In. Lipid Chemistry. Ed. C.C. Akoh and D.B. Min, 1998. Marcel Dekker, Inc. New York, NY.
Decker, E.A., Chan, W.K.M., Mei, L., McNeill-Tompkins, G.L. and Livisay, S.A. Antioxidant Activity of Carnosine, a Skeletal Muscle Dipeptide. In. Natural Antioxidants. Ed. F. Shahidi, 1997. American Oil Chemist Society Monograph Series, Champaign, IL.
Decker, E.A. and Hultin, H.O. Lipid Oxidation in Muscle Foods via Redox Iron. In. Lipid Oxidation in Foods. Ed. Allen St. Angelo. 1992. American Chemical Society Symposium Series, Vol. 500. Ed. A.J. St. Angelo, American Chemical Society Books, Washington, D.C.
Hultin, H.O., Decker, E.A., Kelleher, S.D. and Osinchak, J.E. Control of Lipid Oxidation Processes in Minced Fatty Fish. Ed. E.G. Bligh. 1992. Fishing News Books, Oxford.

Full CV

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