{"id":14402,"date":"2025-05-22T15:25:31","date_gmt":"2025-05-22T15:25:31","guid":{"rendered":"https:\/\/scienceweb.clemson.edu\/uacl\/?p=14402"},"modified":"2025-05-22T15:30:28","modified_gmt":"2025-05-22T15:30:28","slug":"food-antioxidants","status":"publish","type":"post","link":"https:\/\/scienceweb.clemson.edu\/uacl\/food-antioxidants\/","title":{"rendered":"Food Antioxidants"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"14402\" class=\"elementor elementor-14402\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-1cbaada e-flex e-con-boxed mk-enable-fade-animation-none mk-sticky-column-false mk-sticky-column-disable-tablet e-con e-parent\" data-id=\"1cbaada\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;mk-animation-effect&quot;:&quot;none&quot;,&quot;mk_ext_is_sticky&quot;:&quot;false&quot;}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-45250ac mk-t-animation-char elementor-widget__width-initial mk-enable-fade-animation-none elementor-widget elementor-widget-mk_animated_title\" data-id=\"45250ac\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;mk_text_animation&quot;:&quot;char&quot;,&quot;text_delay&quot;:0.15,&quot;text_duration&quot;:1,&quot;text_stagger&quot;:0.02,&quot;text_on_scroll&quot;:&quot;yes&quot;,&quot;text_translate_x&quot;:20,&quot;text_translate_y&quot;:0,&quot;mk-animation-effect&quot;:&quot;none&quot;,&quot;mk_ext_is_infinite&quot;:&quot;false&quot;,&quot;mk_ext_is_scrollme&quot;:&quot;false&quot;}\" data-widget_type=\"mk_animated_title.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"mk--animated-title\">Extending the lifetime of your food <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-d232d22 e-con-full e-flex mk-enable-fade-animation-none mk-sticky-column-false mk-sticky-column-disable-tablet e-con e-child\" data-id=\"d232d22\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;mk-animation-effect&quot;:&quot;none&quot;,&quot;mk_ext_is_sticky&quot;:&quot;false&quot;}\">\n\t\t<div class=\"elementor-element elementor-element-d7bb488 e-con-full e-flex mk-enable-fade-animation-none mk-sticky-column-false mk-sticky-column-disable-tablet e-con e-child\" data-id=\"d7bb488\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;mk-animation-effect&quot;:&quot;none&quot;,&quot;mk_ext_is_sticky&quot;:&quot;false&quot;}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-a336593 mk-enable-fade-animation-none elementor-widget elementor-widget-image\" data-id=\"a336593\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;mk-animation-effect&quot;:&quot;none&quot;,&quot;mk_ext_is_infinite&quot;:&quot;false&quot;,&quot;mk_ext_is_scrollme&quot;:&quot;false&quot;}\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"490\" height=\"391\" src=\"https:\/\/scienceweb.clemson.edu\/uacl\/wp-content\/uploads\/sites\/46\/2025\/04\/Screenshot-2025-04-22-at-18.32.47.png\" class=\"attachment-large size-large wp-image-13987\" alt=\"Illustration of a lab and a whiteboard showing a scientific fact\" srcset=\"https:\/\/scienceweb.clemson.edu\/uacl\/wp-content\/uploads\/sites\/46\/2025\/04\/Screenshot-2025-04-22-at-18.32.47.png 490w, https:\/\/scienceweb.clemson.edu\/uacl\/wp-content\/uploads\/sites\/46\/2025\/04\/Screenshot-2025-04-22-at-18.32.47-300x239.png 300w\" sizes=\"(max-width: 490px) 100vw, 490px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-09dc2a1 e-con-full e-flex mk-enable-fade-animation-none mk-sticky-column-false mk-sticky-column-disable-tablet e-con e-child\" data-id=\"09dc2a1\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;mk-animation-effect&quot;:&quot;none&quot;,&quot;mk_ext_is_sticky&quot;:&quot;false&quot;}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-9b5321c mk-enable-fade-animation-none elementor-widget elementor-widget-text-editor\" data-id=\"9b5321c\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;mk-animation-effect&quot;:&quot;none&quot;,&quot;mk_ext_is_infinite&quot;:&quot;false&quot;,&quot;mk_ext_is_scrollme&quot;:&quot;false&quot;}\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"color: #000000\">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 these projects will enable a more rational use of these molecules, providing safer alternatives to both producers and consumers. Thus, we are specifically interested in:<\/span><\/p><ul><li><span style=\"color: #000000\">Understanding the chemical patterns and environmental factors that control the behavior of antioxidant mixtures\u00a0<\/span><\/li><li><span style=\"color: #000000\">Functional DES, made only with antioxidants, leading to mixtures that feature an increased total antioxidant capacity<\/span><\/li><li><span style=\"color: #000000\">In order to provide safer options, we aim to understand the interactions between natural molecules with antioxidant activity<\/span><\/li><li><span style=\"color: #000000\">Development of advanced tools for the quantification of antioxidants\u00a0<\/span><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-0e3dadd e-flex e-con-boxed mk-enable-fade-animation-none mk-sticky-column-false mk-sticky-column-disable-tablet e-con e-parent\" data-id=\"0e3dadd\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;mk-animation-effect&quot;:&quot;none&quot;,&quot;mk_ext_is_sticky&quot;:&quot;false&quot;}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-b7c15ec mk-enable-fade-animation-none elementor-widget elementor-widget-spacer\" data-id=\"b7c15ec\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;mk-animation-effect&quot;:&quot;none&quot;,&quot;mk_ext_is_infinite&quot;:&quot;false&quot;,&quot;mk_ext_is_scrollme&quot;:&quot;false&quot;}\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-debcda9 e-flex e-con-boxed mk-enable-fade-animation-none mk-sticky-column-false mk-sticky-column-disable-tablet e-con e-parent\" data-id=\"debcda9\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;mk-animation-effect&quot;:&quot;none&quot;,&quot;mk_ext_is_sticky&quot;:&quot;false&quot;}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-f8645c3 mk-enable-fade-animation-none elementor-widget elementor-widget-heading\" data-id=\"f8645c3\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;mk-animation-effect&quot;:&quot;none&quot;,&quot;mk_ext_is_infinite&quot;:&quot;false&quot;,&quot;mk_ext_is_scrollme&quot;:&quot;false&quot;}\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Recent papers<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-f302b95 e-flex e-con-boxed mk-enable-fade-animation-none mk-sticky-column-false mk-sticky-column-disable-tablet e-con e-parent\" data-id=\"f302b95\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;mk-animation-effect&quot;:&quot;none&quot;,&quot;mk_ext_is_sticky&quot;:&quot;false&quot;}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-2b7a385 elementor-widget-divider--view-line mk-enable-fade-animation-none elementor-widget elementor-widget-divider\" data-id=\"2b7a385\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;mk-animation-effect&quot;:&quot;none&quot;,&quot;mk_ext_is_infinite&quot;:&quot;false&quot;,&quot;mk_ext_is_scrollme&quot;:&quot;false&quot;}\" data-widget_type=\"divider.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-divider\">\n\t\t\t<span class=\"elementor-divider-separator\">\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-a3bbf19 e-flex e-con-boxed mk-enable-fade-animation-none mk-sticky-column-false mk-sticky-column-disable-tablet e-con e-parent\" data-id=\"a3bbf19\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;mk-animation-effect&quot;:&quot;none&quot;,&quot;mk_ext_is_sticky&quot;:&quot;false&quot;}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-aa034ad mk-enable-fade-animation-none elementor-widget elementor-widget-contentviews_widget_list1\" data-id=\"aa034ad\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;mk-animation-effect&quot;:&quot;none&quot;,&quot;mk_ext_is_infinite&quot;:&quot;false&quot;,&quot;mk_ext_is_scrollme&quot;:&quot;false&quot;}\" data-widget_type=\"contentviews_widget_list1.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class='pt-cv-wrapper'> <div class=\"pt-cv-view pt-cv-blockgrid iscvblock iscvelementor list1 layout1 pt-cv-pgregular pt-cv-left\" id=\"pt-cv-view-aa034ad\"><div data-id=\"pt-cv-page-1\" class=\"pt-cv-page\" data-cvc=\"1\"><div class=\" pt-cv-content-item pt-cv-2-col\" data-pid=\"14880\"><div class=\"pt-cv-thumb-wrapper pull-left \"><a href=\"https:\/\/doi.org\/10.1016\/j.jfca.2026.109135\" class=\"_self pt-cv-href-thumbnail pt-cv-thumb-left\" target=\"_self\" ><img decoding=\"async\" width=\"750\" height=\"582\" data-src=\"https:\/\/scienceweb.clemson.edu\/uacl\/wp-content\/uploads\/sites\/46\/2026\/03\/rancimat_FAME.png\" class=\"pt-cv-thumbnail pull-left lazyload\" alt=\"rancimat FAME\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 750px; --smush-placeholder-aspect-ratio: 750\/582;\" \/><\/a><\/div>\n<div class=\"pt-cv-colwrap\"><h2 class=\"pt-cv-title\"><a href=\"https:\/\/doi.org\/10.1016\/j.jfca.2026.109135\" class=\"_self\" target=\"_self\" >Machine Learning-Based Inference of Oxidative Stability of Vegetable Oils<\/a><\/h2><div class=\"pt-cv-content\"><p>Emmanuel Dike, Lucas Ayres, Justin Furgala, Jorge Barroso, Daniel Whitehead, and Carlos D. Garcia<br \/>\nJournal of Food Composition and Analysis 153 (2026) 109135<br \/>\n<small><\/small><\/p>\n<p><small>Authors acknowledge the support from the <a href=\"https:\/\/libraries.clemson.edu\/digital-scholarship-publishing\/publishing-copyright\/open-access-publishing-fund\/\">Open Access Publishing Fund<\/a>.\u00a0<\/small><small>This paper also provides access to an oxidation predictor: <a href=\"https:\/\/github.com\/uAC-Lab\/Oxidative_stability\">https:\/\/github.com\/uAC-Lab\/Oxidative_stability<\/a><\/small><\/p>\n<\/div><\/div><\/div>\n<div class=\" pt-cv-content-item pt-cv-2-col\" data-pid=\"5747\"><div class=\"pt-cv-thumb-wrapper pull-left \"><a href=\"https:\/\/doi.org\/10.1021\/acssuschemeng.4c09183\" class=\"_self pt-cv-href-thumbnail pt-cv-thumb-left\" target=\"_self\" ><img decoding=\"async\" width=\"567\" height=\"438\" data-src=\"https:\/\/scienceweb.clemson.edu\/uacl\/wp-content\/uploads\/sites\/46\/2025\/03\/2025_dike_01.png\" class=\"pt-cv-thumbnail pull-left lazyload\" alt=\"2025 dike 01\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 567px; --smush-placeholder-aspect-ratio: 567\/438;\" \/><\/a><\/div>\n<div class=\"pt-cv-colwrap\"><h2 class=\"pt-cv-title\"><a href=\"https:\/\/doi.org\/10.1021\/acssuschemeng.4c09183\" class=\"_self\" target=\"_self\" >Functional Deep Eutectic Solvents to Boost Antioxidant Synergism in Edible Fats<\/a><\/h2><div class=\"pt-cv-content\"><p>Emmanuel Dike, Lucas Ayres, Tomas Benavidez, Jorge Barroso, Vagner dos Santos, and Carlos D. Garcia<br \/>\n<span class=\"TextRun SCXW150579929 BCX0\" lang=\"EN-US\" xml:lang=\"EN-US\" data-contrast=\"none\"><span class=\"NormalTextRun SCXW150579929 BCX0\" data-ccp-parastyle=\"BB_Author_Name\"><em>ACS Sustainable Chemistry &amp; Engineering<\/em> 13 (2025) <span class=\"cit-pageRange\">4427\u20134438<\/span><\/span><\/span> (<a href=\"https:\/\/scienceweb.clemson.edu\/uacl\/publications\/covers\/\">cover article<\/a>)<\/p>\n<\/div><\/div><\/div>\n<div class=\" pt-cv-content-item pt-cv-2-col\" data-pid=\"5682\"><div class=\"pt-cv-thumb-wrapper pull-left \"><a href=\"https:\/\/doi.org\/10.1038\/s41598-024-77948-9\" class=\"_self pt-cv-href-thumbnail pt-cv-thumb-left\" target=\"_self\" ><img decoding=\"async\" width=\"566\" height=\"439\" data-src=\"https:\/\/scienceweb.clemson.edu\/uacl\/wp-content\/uploads\/sites\/46\/2024\/10\/Picture1.png\" class=\"pt-cv-thumbnail pull-left lazyload\" alt=\"Picture1\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 566px; --smush-placeholder-aspect-ratio: 566\/439;\" \/><\/a><\/div>\n<div class=\"pt-cv-colwrap\"><h2 class=\"pt-cv-title\"><a href=\"https:\/\/doi.org\/10.1038\/s41598-024-77948-9\" class=\"_self\" target=\"_self\" >Deciphering Antioxidant Interactions via Data Mining and RDKit<\/a><\/h2><div class=\"pt-cv-content\"><p>Lucas B. Ayres, Justin T. Furgala, and Carlos D. Garcia<br \/>\n<em>Scientific Reports<\/em> 15 (2025) <span data-test=\"article-number\">670<\/span><\/p>\n<p><small>Authors acknowledge the support from the <a href=\"https:\/\/libraries.clemson.edu\/digital-scholarship-publishing\/publishing-copyright\/open-access-publishing-fund\/\">Open Access Publishing Fund<\/a><\/small><\/p>\n<\/div><\/div><\/div>\n<div class=\" pt-cv-content-item pt-cv-2-col\" data-pid=\"5033\"><div class=\"pt-cv-thumb-wrapper pull-left \"><a href=\"https:\/\/doi.org\/10.1002\/anse.202300056\" class=\"_self pt-cv-href-thumbnail pt-cv-thumb-left\" target=\"_self\" ><img decoding=\"async\" width=\"566\" height=\"439\" data-src=\"https:\/\/scienceweb.clemson.edu\/uacl\/wp-content\/uploads\/sites\/46\/2023\/11\/2023_juliana.png\" class=\"pt-cv-thumbnail pull-left lazyload\" alt=\"2023 juliana\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 566px; --smush-placeholder-aspect-ratio: 566\/439;\" \/><\/a><\/div>\n<div class=\"pt-cv-colwrap\"><h2 class=\"pt-cv-title\"><a href=\"https:\/\/doi.org\/10.1002\/anse.202300056\" class=\"_self\" target=\"_self\" >Au-Modified Carbon Electrodes Produced by Laser Scribing for Electrochemical Analysis of Probiotic Activity<\/a><\/h2><div class=\"pt-cv-content\"><p>Juliana L.M. Gongoni, George Chumanov,<span class=\"s1\">\u00a0<\/span>Thiago R.L.C. Paix\u00e3o,<span class=\"s1\">\u00a0<\/span>and Carlos D. Garcia<br \/>\n<i>Analysis &amp; Sensing<\/i> (2024) e202300056<\/p>\n<\/div><\/div><\/div>\n<div class=\" pt-cv-content-item pt-cv-2-col\" data-pid=\"4676\"><div class=\"pt-cv-thumb-wrapper pull-left \"><a href=\"https:\/\/doi.org\/10.1021\/acs.jafc.3c05462\" class=\"_self pt-cv-href-thumbnail pt-cv-thumb-left\" target=\"_self\" ><img decoding=\"async\" width=\"1024\" height=\"794\" data-src=\"https:\/\/scienceweb.clemson.edu\/uacl\/wp-content\/uploads\/sites\/46\/2023\/08\/2023_09_GA-1024x794.png\" class=\"pt-cv-thumbnail pull-left lazyload\" alt=\"2023 09 GA\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/794;\" \/><\/a><\/div>\n<div class=\"pt-cv-colwrap\"><h2 class=\"pt-cv-title\"><a href=\"https:\/\/doi.org\/10.1021\/acs.jafc.3c05462\" class=\"_self\" target=\"_self\" >Predicting Antioxidant Synergism via Artificial Intelligence and Benchtop Data<\/a><\/h2><div class=\"pt-cv-content\"><p>Lucas B. Ayres, Tom\u00e1s E. Benavidez, Armelle Varillas, Jeb R. Linton, Daniel C. Whitehead, and Carlos D. Garcia<br \/>\n<em>J. of Agricultural and Food Chemistry<\/em> 71 (2023) <span class=\"cit-pageRange\">15644\u201315655 (<\/span><a href=\"https:\/\/scienceweb.clemson.edu\/uacl\/publications\/covers\/\">cover article<\/a>)<\/p>\n<\/div><\/div><\/div><\/div><\/div>\n<div class=\"text-left pt-cv-pagination-wrapper\"><ul class=\"pt-cv-pagination pt-cv-ajax pagination\" data-totalpages=\"4\" data-currentpage=\"1\" data-sid=\"aa034ad\" data-unid=\"\" data-iselementor=\"aa034ad\" data-postid=\"0\"><li class=\"active\"><a href=\"#\">1<\/a><\/li>\n\t<li ><a class=\"\" href=\"https:\/\/scienceweb.clemson.edu\/uacl\/wp-json\/wp\/v2\/posts\/14402\/?_page=2\">2<\/a><\/li>\n\t<li ><a class=\"\" href=\"https:\/\/scienceweb.clemson.edu\/uacl\/wp-json\/wp\/v2\/posts\/14402\/?_page=3\">3<\/a><\/li>\n\t<li ><a class=\"\" href=\"https:\/\/scienceweb.clemson.edu\/uacl\/wp-json\/wp\/v2\/posts\/14402\/?_page=4\">4<\/a><\/li>\n\t<li ><a class=\" \" href=\"https:\/\/scienceweb.clemson.edu\/uacl\/wp-json\/wp\/v2\/posts\/14402\/?_page=2\">&rsaquo;<\/a><\/li>\n\t<\/ul><img loading=\"lazy\" decoding=\"async\" width=\"15\" height=\"15\" class=\"pt-cv-spinner\" alt=\"Loading...\" src=\"data:image\/gif;base64,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\" \/><div class=\"clear pt-cv-clear-pagination\"><\/div><\/div> <\/div> \t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-428580d e-flex e-con-boxed mk-enable-fade-animation-none mk-sticky-column-false mk-sticky-column-disable-tablet e-con e-parent\" data-id=\"428580d\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;mk-animation-effect&quot;:&quot;none&quot;,&quot;mk_ext_is_sticky&quot;:&quot;false&quot;}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-c065743 mk-enable-fade-animation-none elementor-widget elementor-widget-spacer\" data-id=\"c065743\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;mk-animation-effect&quot;:&quot;none&quot;,&quot;mk_ext_is_infinite&quot;:&quot;false&quot;,&quot;mk_ext_is_scrollme&quot;:&quot;false&quot;}\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Extending 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 [&hellip;]<\/p>\n","protected":false},"author":20,"featured_media":13987,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[131],"tags":[],"class_list":["post-14402","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-projects"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Food Antioxidants - Microanalytical Chemistry Lab<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/scienceweb.clemson.edu\/uacl\/food-antioxidants\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Food Antioxidants - Microanalytical Chemistry Lab\" \/>\n<meta property=\"og:description\" content=\"Extending 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 [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/scienceweb.clemson.edu\/uacl\/food-antioxidants\/\" \/>\n<meta property=\"og:site_name\" content=\"Microanalytical Chemistry Lab\" \/>\n<meta property=\"article:published_time\" content=\"2025-05-22T15:25:31+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-05-22T15:30:28+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/scienceweb.clemson.edu\/uacl\/wp-content\/uploads\/sites\/46\/2025\/04\/Screenshot-2025-04-22-at-18.32.47.png\" \/>\n\t<meta property=\"og:image:width\" content=\"490\" \/>\n\t<meta property=\"og:image:height\" content=\"391\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"CDG\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@MicroAnalytic11\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"CDG\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/scienceweb.clemson.edu\\\/uacl\\\/food-antioxidants\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/scienceweb.clemson.edu\\\/uacl\\\/food-antioxidants\\\/\"},\"author\":{\"name\":\"CDG\",\"@id\":\"https:\\\/\\\/scienceweb.clemson.edu\\\/uacl\\\/#\\\/schema\\\/person\\\/84db2eae9183261b17b2280646687289\"},\"headline\":\"Food Antioxidants\",\"datePublished\":\"2025-05-22T15:25:31+00:00\",\"dateModified\":\"2025-05-22T15:30:28+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/scienceweb.clemson.edu\\\/uacl\\\/food-antioxidants\\\/\"},\"wordCount\":355,\"publisher\":{\"@id\":\"https:\\\/\\\/scienceweb.clemson.edu\\\/uacl\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/scienceweb.clemson.edu\\\/uacl\\\/food-antioxidants\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/scienceweb.clemson.edu\\\/uacl\\\/wp-content\\\/uploads\\\/sites\\\/46\\\/2025\\\/04\\\/Screenshot-2025-04-22-at-18.32.47.png\",\"articleSection\":[\"Projects\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/scienceweb.clemson.edu\\\/uacl\\\/food-antioxidants\\\/\",\"url\":\"https:\\\/\\\/scienceweb.clemson.edu\\\/uacl\\\/food-antioxidants\\\/\",\"name\":\"Food Antioxidants - Microanalytical Chemistry Lab\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/scienceweb.clemson.edu\\\/uacl\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/scienceweb.clemson.edu\\\/uacl\\\/food-antioxidants\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/scienceweb.clemson.edu\\\/uacl\\\/food-antioxidants\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/scienceweb.clemson.edu\\\/uacl\\\/wp-content\\\/uploads\\\/sites\\\/46\\\/2025\\\/04\\\/Screenshot-2025-04-22-at-18.32.47.png\",\"datePublished\":\"2025-05-22T15:25:31+00:00\",\"dateModified\":\"2025-05-22T15:30:28+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/scienceweb.clemson.edu\\\/uacl\\\/food-antioxidants\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/scienceweb.clemson.edu\\\/uacl\\\/food-antioxidants\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/scienceweb.clemson.edu\\\/uacl\\\/food-antioxidants\\\/#primaryimage\",\"url\":\"https:\\\/\\\/scienceweb.clemson.edu\\\/uacl\\\/wp-content\\\/uploads\\\/sites\\\/46\\\/2025\\\/04\\\/Screenshot-2025-04-22-at-18.32.47.png\",\"contentUrl\":\"https:\\\/\\\/scienceweb.clemson.edu\\\/uacl\\\/wp-content\\\/uploads\\\/sites\\\/46\\\/2025\\\/04\\\/Screenshot-2025-04-22-at-18.32.47.png\",\"width\":490,\"height\":391,\"caption\":\"Screenshot 2025 04 22 at 18.32.47\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/scienceweb.clemson.edu\\\/uacl\\\/food-antioxidants\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/scienceweb.clemson.edu\\\/uacl\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Food Antioxidants\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/scienceweb.clemson.edu\\\/uacl\\\/#website\",\"url\":\"https:\\\/\\\/scienceweb.clemson.edu\\\/uacl\\\/\",\"name\":\"Microanalytical Chemistry Lab\",\"description\":\"From materials to sensors\",\"publisher\":{\"@id\":\"https:\\\/\\\/scienceweb.clemson.edu\\\/uacl\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/scienceweb.clemson.edu\\\/uacl\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/scienceweb.clemson.edu\\\/uacl\\\/#organization\",\"name\":\"Microanalytical Chemistry Lab\",\"url\":\"https:\\\/\\\/scienceweb.clemson.edu\\\/uacl\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/scienceweb.clemson.edu\\\/uacl\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/scienceweb.clemson.edu\\\/uacl\\\/wp-content\\\/uploads\\\/sites\\\/46\\\/2025\\\/03\\\/LOGO_MicroAnChemLab_RGB_OrngReg-300.jpg\",\"contentUrl\":\"https:\\\/\\\/scienceweb.clemson.edu\\\/uacl\\\/wp-content\\\/uploads\\\/sites\\\/46\\\/2025\\\/03\\\/LOGO_MicroAnChemLab_RGB_OrngReg-300.jpg\",\"width\":300,\"height\":69,\"caption\":\"Microanalytical Chemistry Lab\"},\"image\":{\"@id\":\"https:\\\/\\\/scienceweb.clemson.edu\\\/uacl\\\/#\\\/schema\\\/logo\\\/image\\\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/scienceweb.clemson.edu\\\/uacl\\\/#\\\/schema\\\/person\\\/84db2eae9183261b17b2280646687289\",\"name\":\"CDG\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/39eec084bbed887773c40bc65abe034209961b7bfb62ec393b3803e912edb000?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/39eec084bbed887773c40bc65abe034209961b7bfb62ec393b3803e912edb000?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/39eec084bbed887773c40bc65abe034209961b7bfb62ec393b3803e912edb000?s=96&d=mm&r=g\",\"caption\":\"CDG\"},\"sameAs\":[\"https:\\\/\\\/scienceweb.clemson.edu\\\/uacl\\\/\",\"https:\\\/\\\/www.linkedin.com\\\/in\\\/carlos-garcia-b859314\\\/\",\"https:\\\/\\\/x.com\\\/MicroAnalytic11\"],\"url\":\"https:\\\/\\\/scienceweb.clemson.edu\\\/uacl\\\/author\\\/carlos\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Food Antioxidants - Microanalytical Chemistry Lab","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/scienceweb.clemson.edu\/uacl\/food-antioxidants\/","og_locale":"en_US","og_type":"article","og_title":"Food Antioxidants - Microanalytical Chemistry Lab","og_description":"Extending 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 [&hellip;]","og_url":"https:\/\/scienceweb.clemson.edu\/uacl\/food-antioxidants\/","og_site_name":"Microanalytical Chemistry Lab","article_published_time":"2025-05-22T15:25:31+00:00","article_modified_time":"2025-05-22T15:30:28+00:00","og_image":[{"width":490,"height":391,"url":"https:\/\/scienceweb.clemson.edu\/uacl\/wp-content\/uploads\/sites\/46\/2025\/04\/Screenshot-2025-04-22-at-18.32.47.png","type":"image\/png"}],"author":"CDG","twitter_card":"summary_large_image","twitter_creator":"@MicroAnalytic11","twitter_misc":{"Written by":"CDG","Est. reading time":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/scienceweb.clemson.edu\/uacl\/food-antioxidants\/#article","isPartOf":{"@id":"https:\/\/scienceweb.clemson.edu\/uacl\/food-antioxidants\/"},"author":{"name":"CDG","@id":"https:\/\/scienceweb.clemson.edu\/uacl\/#\/schema\/person\/84db2eae9183261b17b2280646687289"},"headline":"Food Antioxidants","datePublished":"2025-05-22T15:25:31+00:00","dateModified":"2025-05-22T15:30:28+00:00","mainEntityOfPage":{"@id":"https:\/\/scienceweb.clemson.edu\/uacl\/food-antioxidants\/"},"wordCount":355,"publisher":{"@id":"https:\/\/scienceweb.clemson.edu\/uacl\/#organization"},"image":{"@id":"https:\/\/scienceweb.clemson.edu\/uacl\/food-antioxidants\/#primaryimage"},"thumbnailUrl":"https:\/\/scienceweb.clemson.edu\/uacl\/wp-content\/uploads\/sites\/46\/2025\/04\/Screenshot-2025-04-22-at-18.32.47.png","articleSection":["Projects"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/scienceweb.clemson.edu\/uacl\/food-antioxidants\/","url":"https:\/\/scienceweb.clemson.edu\/uacl\/food-antioxidants\/","name":"Food Antioxidants - Microanalytical Chemistry Lab","isPartOf":{"@id":"https:\/\/scienceweb.clemson.edu\/uacl\/#website"},"primaryImageOfPage":{"@id":"https:\/\/scienceweb.clemson.edu\/uacl\/food-antioxidants\/#primaryimage"},"image":{"@id":"https:\/\/scienceweb.clemson.edu\/uacl\/food-antioxidants\/#primaryimage"},"thumbnailUrl":"https:\/\/scienceweb.clemson.edu\/uacl\/wp-content\/uploads\/sites\/46\/2025\/04\/Screenshot-2025-04-22-at-18.32.47.png","datePublished":"2025-05-22T15:25:31+00:00","dateModified":"2025-05-22T15:30:28+00:00","breadcrumb":{"@id":"https:\/\/scienceweb.clemson.edu\/uacl\/food-antioxidants\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/scienceweb.clemson.edu\/uacl\/food-antioxidants\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/scienceweb.clemson.edu\/uacl\/food-antioxidants\/#primaryimage","url":"https:\/\/scienceweb.clemson.edu\/uacl\/wp-content\/uploads\/sites\/46\/2025\/04\/Screenshot-2025-04-22-at-18.32.47.png","contentUrl":"https:\/\/scienceweb.clemson.edu\/uacl\/wp-content\/uploads\/sites\/46\/2025\/04\/Screenshot-2025-04-22-at-18.32.47.png","width":490,"height":391,"caption":"Screenshot 2025 04 22 at 18.32.47"},{"@type":"BreadcrumbList","@id":"https:\/\/scienceweb.clemson.edu\/uacl\/food-antioxidants\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/scienceweb.clemson.edu\/uacl\/"},{"@type":"ListItem","position":2,"name":"Food Antioxidants"}]},{"@type":"WebSite","@id":"https:\/\/scienceweb.clemson.edu\/uacl\/#website","url":"https:\/\/scienceweb.clemson.edu\/uacl\/","name":"Microanalytical Chemistry Lab","description":"From materials to sensors","publisher":{"@id":"https:\/\/scienceweb.clemson.edu\/uacl\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/scienceweb.clemson.edu\/uacl\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/scienceweb.clemson.edu\/uacl\/#organization","name":"Microanalytical Chemistry Lab","url":"https:\/\/scienceweb.clemson.edu\/uacl\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/scienceweb.clemson.edu\/uacl\/#\/schema\/logo\/image\/","url":"https:\/\/scienceweb.clemson.edu\/uacl\/wp-content\/uploads\/sites\/46\/2025\/03\/LOGO_MicroAnChemLab_RGB_OrngReg-300.jpg","contentUrl":"https:\/\/scienceweb.clemson.edu\/uacl\/wp-content\/uploads\/sites\/46\/2025\/03\/LOGO_MicroAnChemLab_RGB_OrngReg-300.jpg","width":300,"height":69,"caption":"Microanalytical Chemistry Lab"},"image":{"@id":"https:\/\/scienceweb.clemson.edu\/uacl\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/scienceweb.clemson.edu\/uacl\/#\/schema\/person\/84db2eae9183261b17b2280646687289","name":"CDG","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/39eec084bbed887773c40bc65abe034209961b7bfb62ec393b3803e912edb000?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/39eec084bbed887773c40bc65abe034209961b7bfb62ec393b3803e912edb000?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/39eec084bbed887773c40bc65abe034209961b7bfb62ec393b3803e912edb000?s=96&d=mm&r=g","caption":"CDG"},"sameAs":["https:\/\/scienceweb.clemson.edu\/uacl\/","https:\/\/www.linkedin.com\/in\/carlos-garcia-b859314\/","https:\/\/x.com\/MicroAnalytic11"],"url":"https:\/\/scienceweb.clemson.edu\/uacl\/author\/carlos\/"}]}},"_links":{"self":[{"href":"https:\/\/scienceweb.clemson.edu\/uacl\/wp-json\/wp\/v2\/posts\/14402","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/scienceweb.clemson.edu\/uacl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/scienceweb.clemson.edu\/uacl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/scienceweb.clemson.edu\/uacl\/wp-json\/wp\/v2\/users\/20"}],"replies":[{"embeddable":true,"href":"https:\/\/scienceweb.clemson.edu\/uacl\/wp-json\/wp\/v2\/comments?post=14402"}],"version-history":[{"count":0,"href":"https:\/\/scienceweb.clemson.edu\/uacl\/wp-json\/wp\/v2\/posts\/14402\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/scienceweb.clemson.edu\/uacl\/wp-json\/wp\/v2\/media\/13987"}],"wp:attachment":[{"href":"https:\/\/scienceweb.clemson.edu\/uacl\/wp-json\/wp\/v2\/media?parent=14402"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/scienceweb.clemson.edu\/uacl\/wp-json\/wp\/v2\/categories?post=14402"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/scienceweb.clemson.edu\/uacl\/wp-json\/wp\/v2\/tags?post=14402"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}