Publicacións nas que colabora con Verónica Sánchez Paz (14)

2015

  1. To Model Chemical Reactivity in Heterogeneous Emulsions, Think Homogeneous Microemulsions

    Langmuir, Vol. 31, Núm. 33, pp. 8961-8979

  2. Transfer of antioxidants at the interfaces of model food emulsions: Distributions and thermodynamic parameters

    Organic and Biomolecular Chemistry, Vol. 13, Núm. 3, pp. 876-885

2013

  1. Effects of emulsifier hydrophile-lipophile balance and emulsifier concentration on the distributions of gallic acid, propyl gallate, and α-tocopherol in corn oil emulsions

    Journal of Colloid and Interface Science, Vol. 389, Núm. 1, pp. 1-9

2012

  1. Distribution of hydroxytyrosol and hydroxytyrosol acetate in olive oil emulsions and their antioxidant efficiency

    Journal of Agricultural and Food Chemistry, Vol. 60, Núm. 29, pp. 7318-7325

  2. Temperature and emulsifier concentration effects on gallic acid distribution in a model food emulsion

    Journal of Colloid and Interface Science, Vol. 370, Núm. 1, pp. 73-79

2010

  1. Distribution of tert-butylhydroquinone in a corn oil/C12E6/water based emulsion. Application of the pseudophase kinetic model

    Progress in Colloid and Polymer Science, Vol. 138, pp. 33-38

2009

  1. Effects of temperature and emulsifier concentration on α-tocopherol distribution in a stirred, fluid, emulsion. Thermodynamics of α-tocopherol transfer between the oil and interfacial regions

    Langmuir, Vol. 25, Núm. 5, pp. 2646-2653

2008

  1. Dediazoniation of 1-naphthalenediazonium tetrafluoroborate in aqueous acid and in micellar solutions

    International Journal of Chemical Kinetics, Vol. 40, Núm. 6, pp. 301-309

  2. Kinetics and mechanism of the reaction between 4-hexadecylbenzenediazonium ions and vitamin C in emulsions: Further evidence of the formation of diazo ether intermediates in the course of the reaction

    Journal of Physical Organic Chemistry

  3. Micellar effects on the reaction between an arenediazonium ion and the antioxidants gallic acid and octyl gallate

    Helvetica Chimica Acta, Vol. 91, Núm. 1, pp. 21-34

  4. Quantitative determination of α-tocopherol distribution in a tributyrin/Brij 30/water model food emulsion

    Journal of Colloid and Interface Science, Vol. 320, Núm. 1, pp. 1-8

2007

  1. Kinetics and mechanism of the reaction between an arenediazonium ion and methyl gallate (= methyl 3,4,5-trihydroxybenzoate) in aqueous solution: Evidence for diazo ether formation through an O-coupling reaction

    Helvetica Chimica Acta, Vol. 90, Núm. 8, pp. 1559-1573

2005

  1. Estudio electroquímico de la vitamina E (alfa-tocoferol) en emulsiones modelo de alimentos

    Coloides e interfases (Ediciones Universidad de Salamanca), pp. 167-170

  2. Inhibición de la reacción entre iones 4-nitrobencendiazonio y beta-ciclodextrina por monómeros de dodecil sulfato sódico

    Coloides e interfases (Ediciones Universidad de Salamanca), pp. 456-460