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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. Among authors: romsted ls. 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
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.
Almeida J, Losada-Barreiro S, Costa M, Paiva-Martins F, Bravo-Díaz C, Romsted LS. Almeida J, et al. Among authors: romsted ls. J Agric Food Chem. 2016 Jun 29;64(25):5274-83. doi: 10.1021/acs.jafc.6b01468. Epub 2016 Jun 15. J Agric Food Chem. 2016. PMID: 27157893
27 results