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Maria de Fátima Azevedo Brandão Amaral Paiva Martins
AuthID:
R-000-B02
Publications
Confirmed
To Validate
Document Source:
All
Document Type:
All Document Types
Article (66)
Book Chapter (6)
Review (6)
Editorial Material (2)
Article in Press (2)
Abstract (1)
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Order:
Year Dsc
Year Asc
Cit. WOS Dsc
IF WOS Dsc
Cit. Scopus Dsc
IF Scopus Dsc
Title Asc
Title Dsc
Results:
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Confirmed Publications: 83
11
TITLE:
Biochemistry of Antioxidants: Mechanisms and Pharmaceutical Applications
AUTHORS:
Losada Barreiro, Sonia
; Sezgin Bayindir, Zerrin;
Paiva Martins, Fatima
; Bravo Diaz, Carlos;
PUBLISHED:
2022
,
SOURCE:
BIOMEDICINES,
VOLUME:
10,
ISSUE:
12
INDEXED IN:
Scopus
WOS
CrossRef
:
51
IN MY:
ORCID
12
TITLE:
Control of Lipid Oxidation in Oil-in Water Emulsions: Effects of Antioxidant Partitioning and Surfactant Concentration
AUTHORS:
Marlene Costa
;
Fátima Paiva-Martins
;
Carlos Bravo-Díaz
;
Sonia Losada-Barreiro
;
PUBLISHED:
2022
,
SOURCE:
Lipid Oxidation in Food and Biological Systems
INDEXED IN:
CrossRef
:
1
IN MY:
ORCID
13
TITLE:
Distributions of alpha- and delta-TOCopherol in Intact Olive and Soybean Oil-in-Water Emulsions at Various Acidities: A Test of the Sensitivity of the Pseudophase Kinetic Model
AUTHORS:
Fernandez Ventoso, Lucia; Toba Perez, Artai;
Losada Barreiro, Sonia
;
Paiva Martins, Fatima
; Bravo Diaz, Carlos;
PUBLISHED:
2022
,
SOURCE:
ANTIOXIDANTS,
VOLUME:
11,
ISSUE:
12
INDEXED IN:
Scopus
WOS
CrossRef
:
2
IN MY:
ORCID
14
TITLE:
Effects of Emulsion Droplet Size on the Distribution and Efficiency of Antioxidants
AUTHORS:
Marlene Costa
;
Sonia Losada-Barreiro
;
Carlos Bravo-Díaz
;
Fátima Paiva-Martins
;
PUBLISHED:
2022
,
SOURCE:
Lipid Oxidation in Food and Biological Systems
INDEXED IN:
CrossRef
IN MY:
ORCID
15
TITLE:
Olive oil oleogels as strategy to confer nutritional advantages to burgers
Full Text
AUTHORS:
Lopes, Rafaela; Costa, Vania;
Costa, Marlene
;
Paiva Martins, Fatima
;
PUBLISHED:
2022
,
SOURCE:
FOOD CHEMISTRY,
VOLUME:
397
INDEXED IN:
Scopus
WOS
CrossRef
:
13
IN MY:
ORCID
16
TITLE:
Olive Oil Phenolic Compounds as Antioxidants in Functional Foods: Description, Sources and Stability
AUTHORS:
Marlene Costa
;
Fátima Paiva-Martins
;
PUBLISHED:
2022
,
SOURCE:
Lipid Oxidation in Food and Biological Systems
INDEXED IN:
CrossRef
:
1
IN MY:
ORCID
17
TITLE:
Unexpected Antioxidant Efficiency of Chlorogenic Acid Phenolipids in Fish Oil-in-Water Nanoemulsions: An Example of How Relatively Low Interfacial Concentrations Can Make Antioxidants to Be Inefficient
Full Text
AUTHORS:
Costa, M
;
Losada Barreiro, S
;
Vicente, A
; Bravo Diaz, C;
Paiva Martins, F
;
PUBLISHED:
2022
,
SOURCE:
MOLECULES,
VOLUME:
27,
ISSUE:
3
INDEXED IN:
Scopus
WOS
CrossRef
:
5
IN MY:
ORCID
18
TITLE:
A new family of hydroxytyrosol phenolipids for the antioxidant protection of liposomal systems
Full Text
AUTHORS:
Rafaela Lopes;
Marlene Costa
;
Ferreira, Mariana
;
Gameiro, Paula
;
Fatima Paiva Martins
;
PUBLISHED:
2021
,
SOURCE:
BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES,
VOLUME:
1863,
ISSUE:
2
INDEXED IN:
Scopus
WOS
CrossRef
:
10
IN MY:
ORCID
19
TITLE:
Caffeic acid phenolipids in the protection of cell membranes from oxidative injuries. Interaction with the membrane phospholipid bilayer
Full Text
AUTHORS:
Lopes, R;
Costa, M
;
Ferreira, Mariana
;
Gameiro, Paula
; Fernandes, S;
Catarino, C
;
Alice Santos-Silva
;
Paiva Martins, F
;
PUBLISHED:
2021
,
SOURCE:
BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES,
VOLUME:
1863,
ISSUE:
12
INDEXED IN:
Scopus
WOS
CrossRef
:
11
IN MY:
ORCID
20
TITLE:
Effects of Surfactant Volume Fraction on the Antioxidant Efficiency and on The Interfacial Concentrations of Octyl and Tetradecyl p-Coumarates in Corn Oil-in-Water Emulsions
Full Text
AUTHORS:
Costa, M
;
Losada Barreiro, S
;
Paiva Martins, F
;
Bravo Diaz, C
;
PUBLISHED:
2021
,
SOURCE:
MOLECULES,
VOLUME:
26,
ISSUE:
19
INDEXED IN:
Scopus
WOS
CrossRef
:
3
IN MY:
ORCID
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