SONIA
LOSADA BARREIRO
PROFESOR/A TITULAR DE UNIVERSIDAD TC
Rutgers University
Nuevo Brunswick, Estados UnidosPublicacións en colaboración con investigadores/as de Rutgers University (5)
2016
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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
Journal of Agricultural and Food Chemistry, Vol. 64, Núm. 25, pp. 5274-5283
2015
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To Model Chemical Reactivity in Heterogeneous Emulsions, Think Homogeneous Microemulsions
Langmuir, Vol. 31, Núm. 33, pp. 8961-8979
2014
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Influence of Temperature on the Distribution of Catechin in Corn Oil-in-Water Emulsions and Some Relevant Thermodynamic Parameters
Food Biophysics, Vol. 9, Núm. 4, pp. 380-388
2013
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Maxima in antioxidant distributions and efficiencies with increasing hydrophobicity of gallic acid and its alkyl esters. the pseudophase model interpretation of the "cutoff effect"
Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 26, pp. 6533-6543