Publikationen, an denen er mitarbeitet SONIA LOSADA BARREIRO (77)

2024

  1. Analysis of the Efficiency of Antioxidants in Inhibiting Lipid Oxidation in Terms of Characteristic Kinetic Parameters

    Antioxidants, Vol. 13, Núm. 5

2023

  1. Efficiency of δ-Tocopherol in Inhibiting Lipid Oxidation in Emulsions: Effects of Surfactant Charge and of Surfactant Concentration

    Antioxidants, Vol. 12, Núm. 6

  2. Innovative Delivery and Release Systems for Antioxidants and Other Active Substances in the Treatment of Cancer

    Pharmaceuticals, Vol. 16, Núm. 7

  3. Interlaboratory study on lipid oxidation during accelerated storage trials with rapeseed and sunflower oil analyzed by conjugated dienes as primary oxidation products

    European Journal of Lipid Science and Technology, Vol. 125, Núm. 10

  4. Molecular Design of Interfaces of Model Food Nanoemulsions: A Combined Experimental and Theoretical Approach

    Antioxidants, Vol. 12, Núm. 2

  5. Partitioning of Antioxidants in Edible Oil–Water Binary Systems and in Oil-in-Water Emulsions

    Antioxidants, Vol. 12, Núm. 4

2022

  1. Biochemistry of Antioxidants: Mechanisms and Pharmaceutical Applications

    Biomedicines, Vol. 10, Núm. 12

  2. Control of Lipid Oxidation in Oil-in Water Emulsions: Effects of Antioxidant Partitioning and Surfactant Concentration

    Lipid Oxidation in Food and Biological Systems: A Physical Chemistry Perspective (Springer International Publishing), pp. 201-216

  3. Distributions of α- and δ-TOCopherol in Intact Olive and Soybean Oil-in-Water Emulsions at Various Acidities: A Test of the Sensitivity of the Pseudophase Kinetic Model

    Antioxidants, Vol. 11, Núm. 12

  4. Effects of Electrolytes on the Dediazoniation of Aryldiazonium Ions in Acidic MeOH/H2O Mixtures

    Compounds, Vol. 2, Núm. 1, pp. 54-67

  5. Effects of Emulsion Droplet Size on the Distribution and Efficiency of Antioxidants

    Lipid Oxidation in Food and Biological Systems: A Physical Chemistry Perspective (Springer International Publishing), pp. 217-235

  6. 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

    Molecules, Vol. 27, Núm. 3

2021

  1. 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

    Molecules, Vol. 26, Núm. 19

  2. Effects of the reactive moiety of phenolipids on their antioxidant efficiency in model emulsified systems

    Foods, Vol. 10, Núm. 5

  3. Interfacial concentrations of catechin in corn oil-in-water emulsions: Effects of surfactant concentration, oil-to-water ratio and temperature

    Bulgarian Chemical Communications, Vol. 52, pp. 203-211

  4. 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

  5. Modeling chemical reactivity at the interfaces of emulsions: Effects of partitioning and temperature

    Molecules, Vol. 26, Núm. 15

  6. Nanotechnology-based drug delivery to improve the therapeutic benefits of NRF2 modulators in cancer therapy

    Antioxidants, Vol. 10, Núm. 5

  7. Polyphenolic antioxidants in lipid emulsions: Partitioning effects and interfacial phenomena

    Foods, Vol. 10, Núm. 3

  8. Polyphenols as antioxidants for extending food shelf-life and in the prevention of health diseases: Encapsulation and interfacial phenomena

    Biomedicines, Vol. 9, Núm. 12