Bravo-Díaz C - Search Results

1

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

Lisete-Torres P, Losada-Barreiro S, Albuquerque H, Sánchez-Paz V, Paiva-Martins F, Bravo-Díaz C. Lisete-Torres P, et al. J Agric Food Chem. 2012 Jul 25;60(29):7318-25. doi: 10.1021/jf301998s. Epub 2012 Jul 13. J Agric Food Chem. 2012. PMID: 22720906

2

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

Sánchez-Paz V, Pastoriza-Gallego MJ, Losada-Barreiro S, Bravo-Díaz C, Gunaseelan K, Romsted LS. Sánchez-Paz V, et al. J Colloid Interface Sci. 2008 Apr 1;320(1):1-8. doi: 10.1016/j.jcis.2007.12.018. Epub 2007 Dec 23. J Colloid Interface Sci. 2008. PMID: 18206901

3

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

Pastoriza-Gallego MJ, Sánchez-Paz V, Losada-Barreiro S, Bravo-Díaz C, Gunaseelan K, Romsted LS. Pastoriza-Gallego MJ, et al. Langmuir. 2009 Mar 3;25(5):2646-53. doi: 10.1021/la803224j. Langmuir. 2009. PMID: 19437688

4

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

Losada-Barreiro S, Sánchez-Paz V, Bravo-Díaz C, Paiva-Martins F, Romsted LS. Losada-Barreiro S, et al. J Colloid Interface Sci. 2012 Mar 15;370(1):73-9. doi: 10.1016/j.jcis.2011.12.057. Epub 2012 Jan 2. J Colloid Interface Sci. 2012. PMID: 22284574

5

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

Losada-Barreiro S, Sánchez-Paz V, Bravo-Díaz C. Losada-Barreiro S, et al. J Colloid Interface Sci. 2013 Jan 1;389(1):1-9. doi: 10.1016/j.jcis.2012.07.036. Epub 2012 Jul 25. J Colloid Interface Sci. 2013. PMID: 22939258

6

Maxima in antioxidant distributions and efficiencies with increasing hydrophobicity of gallic acid and its alkyl esters. The pseudophase model interpretation of the "cutoff effect".

Losada Barreiro S, Bravo-Díaz C, Paiva-Martins F, Romsted LS. Losada Barreiro S, et al. J Agric Food Chem. 2013 Jul 3;61(26):6533-43. doi: 10.1021/jf400981x. Epub 2013 Jun 18. J Agric Food Chem. 2013. PMID: 23701266

7

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

Losada-Barreiro S, Sánchez-Paz V, Bravo-Díaz C. Losada-Barreiro S, et al. Org Biomol Chem. 2015 Jan 21;13(3):876-85. doi: 10.1039/c4ob02058h. Org Biomol Chem. 2015. PMID: 25408193

8

A direct correlation between the antioxidant efficiencies of caffeic acid and its alkyl esters and their concentrations in the interfacial region of olive oil emulsions. The pseudophase model interpretation of the "cut-off" effect.

Costa M, Losada-Barreiro S, Paiva-Martins F, Bravo-Díaz C, Romsted LS. Costa M, et al. Food Chem. 2015 May 15;175:233-42. doi: 10.1016/j.foodchem.2014.10.016. Epub 2014 Nov 18. Food Chem. 2015. PMID: 25577075

9

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

Bravo-Díaz C, Romsted LS, Liu C, Losada-Barreiro S, Pastoriza-Gallego MJ, Gao X, Gu Q, Krishnan G, Sánchez-Paz V, Zhang Y, Dar AA. Bravo-Díaz C, et al. Langmuir. 2015 Aug 25;31(33):8961-79. doi: 10.1021/acs.langmuir.5b00112. Epub 2015 Apr 16. Langmuir. 2015. PMID: 25805058

10

A Physicochemical Study of the Effects of Acidity on the Distribution and Antioxidant Efficiency of Trolox in Olive Oil-in-Water Emulsions.

Galan A, Losada-Barreiro S, Bravo-Díaz C. Galan A, et al. Chemphyschem. 2016 Jan 18;17(2):296-304. doi: 10.1002/cphc.201500882. Epub 2015 Dec 16. Chemphyschem. 2016. PMID: 26592178

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