SONIA
LOSADA BARREIRO
PROFESOR/A TITULAR DE UNIVERSIDAD TC
CARLOS DANIEL
BRAVO DIAZ
CATEDRATICO/A DE UNIVERSIDAD TC
Publicacións nas que colabora con CARLOS DANIEL BRAVO DIAZ (76)
2023
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Efficiency of δ-Tocopherol in Inhibiting Lipid Oxidation in Emulsions: Effects of Surfactant Charge and of Surfactant Concentration
Antioxidants, Vol. 12, Núm. 6
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Innovative Delivery and Release Systems for Antioxidants and Other Active Substances in the Treatment of Cancer
Pharmaceuticals, Vol. 16, Núm. 7
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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
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Molecular Design of Interfaces of Model Food Nanoemulsions: A Combined Experimental and Theoretical Approach
Antioxidants, Vol. 12, Núm. 2
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Partitioning of Antioxidants in Edible Oil–Water Binary Systems and in Oil-in-Water Emulsions
Antioxidants, Vol. 12, Núm. 4
2022
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Biochemistry of Antioxidants: Mechanisms and Pharmaceutical Applications
Biomedicines, Vol. 10, Núm. 12
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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
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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
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Effects of Electrolytes on the Dediazoniation of Aryldiazonium Ions in Acidic MeOH/H2O Mixtures
Compounds, Vol. 2, Núm. 1, pp. 54-67
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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
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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
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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
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Effects of the reactive moiety of phenolipids on their antioxidant efficiency in model emulsified systems
Foods, Vol. 10, Núm. 5
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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
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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
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Modeling chemical reactivity at the interfaces of emulsions: Effects of partitioning and temperature
Molecules, Vol. 26, Núm. 15
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Nanotechnology-based drug delivery to improve the therapeutic benefits of NRF2 modulators in cancer therapy
Antioxidants, Vol. 10, Núm. 5
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Polyphenolic antioxidants in lipid emulsions: Partitioning effects and interfacial phenomena
Foods, Vol. 10, Núm. 3
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Polyphenols as antioxidants for extending food shelf-life and in the prevention of health diseases: Encapsulation and interfacial phenomena
Biomedicines, Vol. 9, Núm. 12
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Visuospatial skills in teaching and learning chemistry
EduLearn 21 Proceedings: 13th International Conference on Education and New Learning Technologies Online Conference. 5-6 July, 2021.