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Journal Abstract Search

183 related items for PubMed ID: 16859624

  • 1. Determining alpha-tocopherol distributions between the oil, water, and interfacial regions of macroemulsions: novel applications of electroanalytical chemistry and the pseudophase kinetic model.
    Gunaseelan K, Romsted LS, Gallego MJ, González-Romero E, Bravo-Díaz C.
    Adv Colloid Interface Sci; 2006 Nov 16; 123-126():303-11. PubMed ID: 16859624
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  • 2. 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.
    Langmuir; 2009 Mar 03; 25(5):2646-53. PubMed ID: 19437688
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  • 3. Determining partition constants of polar organic molecules between the oil/interfacial and water/interfacial regions in emulsions: a combined electrochemical and spectrometric method.
    Gunaseelan K, Romsted LS, González-Romero E, Bravo-Díaz C.
    Langmuir; 2004 Apr 13; 20(8):3047-55. PubMed ID: 15875828
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  • 4. 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.
    J Colloid Interface Sci; 2008 Apr 01; 320(1):1-8. PubMed ID: 18206901
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  • 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.
    J Colloid Interface Sci; 2013 Jan 01; 389(1):1-9. PubMed ID: 22939258
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  • 6. Transfer of antioxidants at the interfaces of model food emulsions: distributions and thermodynamic parameters.
    Losada-Barreiro S, Sánchez-Paz V, Bravo-Díaz C.
    Org Biomol Chem; 2015 Jan 21; 13(3):876-85. PubMed ID: 25408193
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  • 10. Kinetic method for determining antioxidant distributions in model food emulsions: distribution constants of t-butylhydroquinone in mixtures of octane, water, and a nonionic emulsifier.
    Romsted LS, Zhang J.
    J Agric Food Chem; 2002 May 22; 50(11):3328-36. PubMed ID: 12010006
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  • 11. 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.
    Food Chem; 2015 May 15; 175():233-42. PubMed ID: 25577075
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  • 14. Enhancement of the antioxidant efficiency of gallic acid derivatives in intact fish oil-in-water emulsions through optimization of their interfacial concentrations.
    Freiría-Gándara J, Losada-Barreiro S, Paiva-Martins F, Bravo-Díaz C.
    Food Funct; 2018 Aug 15; 9(8):4429-4442. PubMed ID: 30070303
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  • 15. Modulating the interfacial concentration of gallates to improve the oxidative stability of fish oil-in-water emulsions.
    Ferreira I, Costa M, Losada-Barreiro S, Paiva-Martins F, Bravo-Díaz C.
    Food Res Int; 2018 Oct 15; 112():192-198. PubMed ID: 30131128
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  • 20. The influence of surfactant mixing ratio on nano-emulsion formation by the pit method.
    Izquierdo P, Feng J, Esquena J, Tadros TF, Dederen JC, Garcia MJ, Azemar N, Solans C.
    J Colloid Interface Sci; 2005 May 01; 285(1):388-94. PubMed ID: 15797437
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