María Josefa Freiría Gándara-rekin lankidetzan egindako argitalpenak (7)

2023

  1. Exploring the Use of Hydroxytyrosol and Some of Its Esters in Food-Grade Nanoemulsions: Establishing Connection between Structure and Efficiency

    Antioxidants, Vol. 12, Núm. 11

2021

  1. Interfacial kinetics in olive oil-in-water nanoemulsions: Relationships between rates of initiation of lipid peroxidation, induction times and effective interfacial antioxidant concentrations

    Journal of Colloid and Interface Science, Vol. 604, pp. 248-259

2020

  1. 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

    Journal of Colloid and Interface Science, Vol. 562, pp. 352-362

2019

  1. Description of a simple model that demonstrates that the rates of common thermally activated chemical reactions in oil-in-water emulsions are much slower than the rates of molecular diffusion

    Bulgarian Chemical Communications, Vol. 51, pp. 207-215

2018

  1. Differential Partitioning of Bioantioxidants in Edible Oil-Water and Octanol-Water Systems: Linear Free Energy Relationships

    Journal of Chemical and Engineering Data, Vol. 63, Núm. 8, pp. 2999-3007

  2. Effects of pH and surfactant concentration on the local concentrations of antioxidants in binary oil-water mixtures and in oil-in-water emulsions

    Bulgarian Chemical Communications, Vol. 50, pp. 260-267

  3. Enhancement of the antioxidant efficiency of gallic acid derivatives in intact fish oil-in-water emulsions through optimization of their interfacial concentrations

    Food and Function, Vol. 9, Núm. 8, pp. 4429-4442