SONIA
LOSADA BARREIRO
PROFESOR/A TITULAR DE UNIVERSIDAD TC
Universidade Do Porto
Oporto, PortugalPublicacións en colaboración con investigadores/as de Universidade Do Porto (42)
2023
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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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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 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
2020
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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
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Exploring the use of bryophyllum as natural source of bioactive compounds with antioxidant activity to prevent lipid oxidation of fish oil-in-water emulsions
Plants, Vol. 9, Núm. 8, pp. 1-18
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Influence of AO chain length, droplet size and oil to water ratio on the distribution and on the activity of gallates in fish oil-in-water emulsified systems: Emulsion and nanoemulsion comparison
Food Chemistry, Vol. 310
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Interfacial concentrations of hydroxytyrosol derivatives in fish oil-in-water emulsions and nanoemulsions and its influence on their lipid oxidation: Droplet size effects
Foods, Vol. 9, Núm. 12
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Synthesis, in vitro antioxidant properties and distribution of a new cyanothiophene-based phenolic compound in olive oil-in-water emulsions
Antioxidants, Vol. 9, Núm. 7, pp. 1-16