Enhancement of the antioxidant efficiency of gallic acid derivatives in intact fish oil-in-water emulsions through optimization of their interfacial concentrations

Enhanced delivery of lipophilic bioactives using emulsions: a review of major factors affecting vitamin, nutraceutical, and lipid bioaccessibility

(2018) David Julian McClements   Food & Function

Using a pseudophase model to determine AO distributions in emulsions: Why dynamic equilibrium matters

(2017) Carlos Bravo-Díaz et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Partitioning and antioxidative effect of protocatechuates in soybean oil emulsions: Relevance of emulsifier concentration

(2017) Rui Silva et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Free radicals and polyphenols: The redox chemistry of neurodegenerative diseases

(2017) Sonia Losada-Barreiro et al.   EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY

Effects of Different Lipophilized Ferulate Esters in Fish Oil-Enriched Milk: Partitioning, Interaction, Protein, and Lipid Oxidation

(2017) Xujian Qiu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Hurdles in Predicting Antioxidant Efficacy in Oil-in-water emulsions

(2017) Eric A. Decker et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

(2016) João Almeida et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physical evidence that the variations in the efficiency of homologous series of antioxidants in emulsions are a result of differences in their distribution

(2016) Marlene Costa et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The key role of the sequential proton loss electron transfer mechanism on the free radical scavenging activity of some melatonin-related compounds

(2016) Ruslán Álvarez-Diduk et al.   THEORETICAL CHEMISTRY ACCOUNTS

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

(2015) Anna Galan et al.   CHEMPHYSCHEM

Distributions of phenolic acid antioxidants between the interfacial and aqueous regions of corn oil emulsions: Effects of pH and emulsifier concentration

(2015) Sonia Losada-Barreiro et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

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

(2015) Marlene Costa et al.   FOOD CHEMISTRY

To Model Chemical Reactivity in Heterogeneous Emulsions, Think Homogeneous Microemulsions

(2015) Carlos Bravo-Díaz et al.   LANGMUIR

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

(2015) Sonia Losada-Barreiro et al.   ORGANIC & BIOMOLECULAR CHEMISTRY

Microencapsulation of omega-3 fatty acids: A review of microencapsulation and characterization methods

(2015) Pratibha Kaushik et al.   Journal of Functional Foods

Omega-3 fatty acids and marine oils in cardiovascular and general health: A critical overview of controversies and realities

(2015) Fereidoon Shahidi   Journal of Functional Foods

Advances in Radical-Trapping Antioxidant Chemistry in the 21st Century: A Kinetics and Mechanisms Perspective

(2014) Keith U. Ingold et al.   CHEMICAL REVIEWS

Lipid Oxidation in Oil-in-Water Emulsions: Involvement of the Interfacial Layer

(2014) Claire C. Berton-Carabin et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Scavenging rate constants of hydrophilic antioxidants against multiple reactive oxygen species

(2014) Yoshimi Sueishi et al.   JOURNAL OF CLINICAL BIOCHEMISTRY AND NUTRITION

A comparison of actual versus stated label amounts of EPA and DHA in commercial omega-3 dietary supplements in the United States

(2014) Alison C Kleiner et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Maxima in Antioxidant Distributions and Efficiencies with Increasing Hydrophobicity of Gallic Acid and Its Alkyl Esters. The Pseudophase Model Interpretation of the “Cutoff Effect”

(2013) Sonia Losada Barreiro et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Hydroxycinnamic Acid Antioxidants: An Electrochemical Overview

(2013) José Teixeira et al.   Biomed Research International

Modeling chemical reactivity in emulsions

(2012) Laurence S. Romsted et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

An Investigation of the Versatile Antioxidant Mechanisms of Action of Rosmarinate Alkyl Esters in Oil-in-Water Emulsions

(2012) Atikorn Panya et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Distribution of Hydroxytyrosol and Hydroxytyrosol Acetate in Olive Oil Emulsions and Their Antioxidant Efficiency

(2012) Patrícia Lisete-Torres et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2012) Sonia Losada-Barreiro et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

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

(2012) Sonia Losada-Barreiro et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Caffeic Acid, A Versatile Pharmacophore: An Overview

(2012) M. Touaibia et al.   MINI-REVIEWS IN MEDICINAL CHEMISTRY

Free Radical Lipid Peroxidation: Mechanisms and Analysis

(2011) Huiyong Yin et al.   CHEMICAL REVIEWS

Activity of caffeic acid in different fish lipid matrices: A review

(2011) Isabel Medina et al.   FOOD CHEMISTRY

Synthesis and characterization of phenolic antioxidants with surfactant properties: glucosyl- and glucuronosyl alkyl gallates

(2011) Olivia S. Maldonado et al.   TETRAHEDRON

Beneficial effects and oxidative stability of omega-3 long-chain polyunsaturated fatty acids

(2011) Elmira Arab-Tehrany et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Lipid oxidation and improving the oxidative stability

(2010) Fereidoon Shahidi et al.   CHEMICAL SOCIETY REVIEWS

Surface-Active Properties of Lipophilic Antioxidants Tyrosol and Hydroxytyrosol Fatty Acid Esters: A Potential Explanation for the Nonlinear Hypothesis of the Antioxidant Activity in Oil-in-Water Emulsions

(2010) Ricardo Lucas et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Relationship between Hydrophobicity and Antioxidant Ability of “Phenolipids” in Emulsion: A Parabolic Effect of the Chain Length of Rosmarinate Esters

(2010) Mickaël Laguerre et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Combining nutrition, food science and engineering in developing solutions to Inflammatory bowel diseases – omega-3 polyunsaturated fatty acids as an example

(2010) Lynnette R. Ferguson et al.   Food & Function

Chain Length Affects Antioxidant Properties of Chlorogenate Esters in Emulsion: The Cutoff Theory Behind the Polar Paradox

(2009) Mickaël Laguerre et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Lipophilization of Hydroxytyrosol on Its Antioxidant Activity in Fish Oils and Fish Oil-in-Water Emulsions

(2009) I. Medina et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2009) María José Pastoriza-Gallego et al.   LANGMUIR

DPPH antioxidant assay revisited

(2008) Om P. Sharma et al.   FOOD CHEMISTRY

New Lipophilic Tyrosyl Esters. Comparative Antioxidant Evaluation with Hydroxytyrosyl Esters

(2008) Raquel Mateos et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2007) Verónica Sánchez-Paz et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE