1.0Microanalytical Chemistry Labhttps://scienceweb.clemson.edu/uaclCDGhttps://scienceweb.clemson.edu/uacl/author/carlos/rich600338<blockquote class="wp-embedded-content" data-secret="EIfcLrKA0B"><a href="https://scienceweb.clemson.edu/uacl/food-antioxidants/">Food Antioxidants</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://scienceweb.clemson.edu/uacl/food-antioxidants/embed/#?secret=EIfcLrKA0B" width="600" height="338" title="“Food Antioxidants” — Microanalytical Chemistry Lab" data-secret="EIfcLrKA0B" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /* <![CDATA[ */ /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://scienceweb.clemson.edu/uacl/wp-includes/js/wp-embed.min.js /* ]]> */ </script> https://scienceweb.clemson.edu/uacl/wp-content/uploads/sites/46/2025/04/Screenshot-2025-04-22-at-18.32.47.png490391Extending the lifetime of your food Minimizing the oxidation of lipids remains one of the most important challenges to extend the shelf-life of food products and reduce food waste. While most consumer products contain antioxidants, the most efficient strategy is to incorporate combinations of two or more compounds, boosting the total antioxidant capacity. Unfortunately, the reasons for observing these effects in food samples are still unclear, and it is common to observe very different responses even for similar mixtures. Aiming to address this problem, we have developed several artificial intelligence models to predict synergistic interactions of antioxidant molecules. Outcomes of […]