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

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

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

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

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

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

Using the pseudophase kinetic model to interpret chemical reactivity in ionic emulsions: Determining antioxidant partition constants and interfacial rate constants

(2013) Qing Gu et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Distribution of catechol in emulsions

(2013) Sonia Losada Barreiro et al.   JOURNAL OF PHYSICAL ORGANIC CHEMISTRY

Effects of Acidity, Temperature and Emulsifier Concentration on the Distribution of Caffeic Acid in Stripped Corn and Olive Oil-in-Water Emulsions

(2013) Marlene Costa et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Interpreting Ion-Specific Effects on the Reduction of an Arenediazonium Ion by t-Butylhydroquinone (TBHQ) Using the Pseudophase Kinetic Model in Emulsions Prepared with a Zwitterionic Sulfobetaine Surfactant

(2013) Xiang Gao et al.   LANGMUIR

Dynamics and prototropic reactivity of electronically excited states in simple surfactant aggregates

(2012) Frank H. Quina   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Modeling chemical reactivity in emulsions

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

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

Effects of acidity and emulsifier concentration on the distribution of vitamin C in a model food emulsion

(2012) María José Pastoriza-Gallego et al.   JOURNAL OF PHYSICAL ORGANIC CHEMISTRY

Trolox, a Water-Soluble Analogue of α-Tocopherol, Photoprotects the Surface-Exposed Regions of the Photosystem II Reaction Center in Vitro. Is This Physiologically Relevant?

(2011) Juan B. Arellano et al.   BIOCHEMISTRY

Antioxidants in Foods: State of the Science Important to the Food Industry

(2011) John W. Finley et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Solubilization of Aliphatic Carboxylic Acids (C3-C6) by Sodium Dodecyl Sulfate and Brij 35 Micellar Pseudophases

(2011) Alexander P. Boichenko et al.   JOURNAL OF SOLUTION CHEMISTRY

Dietary Flavonol Intake May Lower Stroke Risk in Men and Women

(2010) Peter C. H. Hollman et al.   JOURNAL OF NUTRITION

Mechanisms of lipid oxidation in food dispersions

(2010) Thaddao Waraho et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Mechanisms of Antioxidants in the Oxidation of Foods

(2009) Eunok Choe et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Impact of emulsifier microenvironments on acid–base equilibrium and activity of antioxidants

(2009) Kathleen Oehlke et al.   FOOD CHEMISTRY

Determination of Dissociation Constants of Some Hydroxylated Benzoic and Cinnamic Acids in Water from Mobility and Spectroscopic Data Obtained by CE-DAD

(2009) Sabriye P. Ozkorucuklu et al.   JOURNAL OF CHEMICAL AND ENGINEERING DATA

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

Diazo Ethers: Formation and Decomposition in the Course of Reactions Between Arenediazonium Ions and Different Alcohols

(2009) Carlos Bravo-Diaz   MINI-REVIEWS IN ORGANIC CHEMISTRY

Aqueous Solubility of Some Natural Phenolic Compounds

(2008) Fátima L. Mota et al.   INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH

Solubility ofl-(+)-Ascorbic Acid in Water, Ethanol, Methanol, Propan-2-ol, Acetone, Acetonitrile, Ethyl Acetate, and Tetrahydrofuran from (293 to 323) K

(2008) Anvar Shalmashi et al.   JOURNAL OF CHEMICAL AND ENGINEERING DATA

Solubility of some phenolic compounds in aqueous alkali metal nitrate solutions from (293.15 to 318.15) K

(2008) Adel Noubigh et al.   JOURNAL OF CHEMICAL THERMODYNAMICS

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

(2008) María José Pastoriza-Gallego et al.   JOURNAL OF PHYSICAL ORGANIC CHEMISTRY

Nonaqueous Solution Studies on the Protonation Equilibria of some Phenolic Acids

(2008) Ahmed Eid Fazary et al.   JOURNAL OF SOLUTION 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