ProfileOfResearchers

Identificadas 7

1

TÃTULO: Using a pseudophase model to determine AO distributions in emulsions: Why dynamic equilibrium matters. Pseudophase kinetic model: Why does dynamic equilibrium matter? Full Text
AUTORES: Bravo Diaz, C; Romsted, LS; Losada Barreiro, S; Paiva Martins, F ;
PUBLICAÇÃO: 2017, FONTE: EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, VOLUME: 119, NÚMERO: 12

INDEXADO EM:

Scopus

WOS

2

TÃTULO: Interfacial Concentrations of Hydroxytyrosol and Its Lipophilic Esters in Intact Olive Oil-in-Water Emulsions: Effects of Antioxidant Hydrophobicity, Surfactant Concentration, and the Oil-to-Water Ratio on the Oxidative Stability of the Emulsions Full Text
AUTORES: Joao Almeida; Sonia Losada Barreiro; Marlene Costa ; Fatima Paiva Martins ; Carlos Bravo Diaz; Laurence S Romsted;
PUBLICAÇÃO: 2016, FONTE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 64, NÚMERO: 25

INDEXADO EM:

Scopus

WOS

3

TÃTULO: A direct correlation between the antioxidant efficiencies of caffeic acid and its alkyl esters and their concentrations in the interfacial region of olive oil emulsions. The pseudophase model interpretation of the "cut-off" effect Full Text
AUTORES: Marlene Costa ; Sonia Losada Barreiro; Fatima Paiva Martins ; Carlos Bravo Diaz; Laurence S Romsted;
PUBLICAÇÃO: 2015, FONTE: FOOD CHEMISTRY, VOLUME: 175

INDEXADO EM:

Scopus

WOS

4

TÃTULO: Maxima in Antioxidant Distributions and Efficiencies with Increasing Hydrophobicity of Gallic Acid and Its Alkyl Esters. The Pseudophase Model Interpretation of the "Cutoff Effect" Full Text
AUTORES: Sonia L Losada Barreiro; Carlos Bravo Diaz; Fatima Paiva Martins ; Laurence S Romsted;
PUBLICAÇÃO: 2013, FONTE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 61, NÚMERO: 26

INDEXADO EM:

Scopus

WOS

5

TÃTULO: Temperature and emulsifier concentration effects on gallic acid distribution in a model food emulsion Full Text
AUTORES: Sonia Losada Barreiro; Veronica Sanchez Paz; Carlos Bravo Diaz; Fatima Paiva Martins ; Laurence S Romsted;
PUBLICAÇÃO: 2012, FONTE: JOURNAL OF COLLOID AND INTERFACE SCIENCE, VOLUME: 370, NÚMERO: 1

INDEXADO EM:

Scopus

WOS

6

TÃTULO: Effects of Temperature and Emulsifier Concentration on α-Tocopherol Distribution in a Stirred, Fluid, Emulsion. Thermodynamics of α-Tocopherol Transfer between the Oil and Interfacial Regions Full Text
AUTORES: María José Pastoriza-Gallego; Verónica Sánchez-Paz; Sonia Losada-Barreiro; Carlos Bravo-Díaz; Gunaseelan, K; Laurence S Romsted;
PUBLICAÇÃO: 2009, FONTE: Langmuir, VOLUME: 25, NÚMERO: 5

INDEXADO EM:

7

TÃTULO: Quantitative determination of α-tocopherol distribution in a tributyrin/Brij 30/water model food emulsion Full Text
AUTORES: Verónica Sánchez-Paz; Maria José Pastoriza-Gallego; Sonia Losada-Barreiro; Carlos Bravo-Díaz; Gunaseelan, K; Laurence S Romsted;
PUBLICAÇÃO: 2008, FONTE: Journal of Colloid and Interface Science, VOLUME: 320, NÚMERO: 1

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