Publicacións (160) Publicacións de CARLOS DANIEL BRAVO DIAZ

2023

  1. Advances in the control of lipid peroxidation in oil-in-water emulsions: kinetic approaches†

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 23, pp. 6252-6284

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

    Antioxidants, Vol. 12, Núm. 6

  3. 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

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

    Pharmaceuticals, Vol. 16, Núm. 7

  5. 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

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

    Antioxidants, Vol. 12, Núm. 2

  7. 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. Determining Antioxidant Distributions in Intact Emulsions by Kinetic Methods: Application of Pseudophase Models

    Lipid Oxidation in Food and Biological Systems, pp. 31-48

  4. 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

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

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

  6. 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

  7. Kinetics and Mechanisms of Aryldiazonium Ions in Aqueous Solutions

    Aryl Diazonium Salts and Related Compounds, pp. 59-77

  8. Lipid Oxidation in Food and Biological Systems: A Physical Chemistry Perspective

    Springer International Publishing, pp. 1-477

  9. Preface

    Lipid Oxidation in Food and Biological Systems: A Physical Chemistry Perspective

  10. 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. An In-Depth Guide to Oil-in-Water Emulsions

    Nova Science Publishers, Inc., pp. 1-253

  2. 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

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

    Foods, Vol. 10, Núm. 5