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Maria de Fátima Azevedo Brandão Amaral Paiva Martins

AuthID: R-000-B02

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Confirmed Publications: 83

21

TITLE: Effects of the Reactive Moiety of Phenolipids on Their Antioxidant Efficiency in Model Emulsified Systems
AUTHORS: Costa, M; Losada Barreiro, S; Magalhaes, J; Monteiro, LS; Bravo Diaz, C; Paiva Martins, F ;
PUBLISHED: 2021, SOURCE: FOODS, VOLUME: 10, ISSUE: 5

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22

TITLE: Homarine Alkyl Ester Derivatives as Promising Acetylcholinesterase Inhibitors Full Text
AUTHORS: Joao, KG; Videira, RA; Paiva Martins, F ; Valentao, P ; Pereira, DM ; Andrade, PB ;
PUBLISHED: 2021, SOURCE: CHEMMEDCHEM, VOLUME: 16, ISSUE: 21

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23

TITLE: Interfacial kinetics in olive oil-in-water nanoemulsions: Relationships between rates of initiation of lipid peroxidation, induction times and effective interfacial antioxidant concentrations
AUTHORS: Costa, M; Freiria Gandara, J; Losada Barreiro, S; Paiva Martins, F ; Aliaga, C; Bravo Diaz, C;
PUBLISHED: 2021, SOURCE: JOURNAL OF COLLOID AND INTERFACE SCIENCE, VOLUME: 604

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24

TITLE: Modeling Chemical Reactivity at the Interfaces of Emulsions: Effects of Partitioning and Temperature Full Text
AUTHORS: Costa, M; Paiva Martins, F ; Losada Barreiro, S; Bravo Diaz, C;
PUBLISHED: 2021, SOURCE: MOLECULES, VOLUME: 26, ISSUE: 15

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25

TITLE: Polyphenolic Antioxidants in Lipid Emulsions: Partitioning Effects and Interfacial Phenomena
AUTHORS: Costa, M; Losada Barreiro, S; Paiva Martins, F ; Bravo Diaz, C;
PUBLISHED: 2021, SOURCE: FOODS, VOLUME: 10, ISSUE: 3

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26

TITLE: Polyphenols as Antioxidants for Extending Food Shelf-Life and in the Prevention of Health Diseases: Encapsulation and Interfacial Phenomena
AUTHORS: Costa, M; Sezgin Bayindir, Z; Losada Barreiro, S; Paiva Martins, F ; Saso, L; Bravo Diaz, C;
PUBLISHED: 2021, SOURCE: BIOMEDICINES, VOLUME: 9, ISSUE: 12

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27

TITLE: Effects of droplet size on the interfacial concentrations of antioxidants in fish and olive oil-in-water emulsions and nanoemulsions and on their oxidative stability Full Text
AUTHORS: Costa, M; Freiria Gandara, J; Losada Barreiro, S; Paiva Martins, F ; Bravo Diaz, C;
PUBLISHED: 2020, SOURCE: JOURNAL OF COLLOID AND INTERFACE SCIENCE, VOLUME: 562

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28

TITLE: Influence of AO chain length, droplet size and oil to water ratio on the distribution and on the activity of gallates in fish oil-in-water emulsified systems: Emulsion and nanoemulsion comparison
AUTHORS: Costa, M; Losada Barreiro, S; Bravo Diaz, C; Vicente, AA ; Monteiro, LS; Paiva Martins, F ;
PUBLISHED: 2020, SOURCE: FOOD CHEMISTRY, VOLUME: 310

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29

TITLE: Interfacial Concentrations of Hydroxytyrosol Derivatives in Fish Oil-in-Water Emulsions and Nanoemulsions and Its Influence on Their Lipid Oxidation: Droplet Size Effects
AUTHORS: Costa, M; Losada Barreiro, S; Bravo Diaz, C; Monteiro, LS; Paiva Martins, F ;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 12

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30

TITLE: Protective effect of olive oil polyphenol phase II sulfate conjugates on erythrocyte oxidative-induced hemolysis
AUTHORS: Fernandes, S; Ribeiro, C; Paiva Martins, F ; Catarino, C ; Alice Santos-Silva ;
PUBLISHED: 2020, SOURCE: FOOD & FUNCTION, VOLUME: 11, ISSUE: 10

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Page 3 of 9. Total results: 83.

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