Detalhe da pesquisa
1.
Effects of Surfactant Volume Fraction on the Antioxidant Efficiency and on The Interfacial Concentrations of Octyl and Tetradecyl p-Coumarates in Corn Oil-in-Water Emulsions.
Molecules
; 26(19)2021 Oct 07.
Artigo
em Inglês
| MEDLINE | ID: mdl-34641602
2.
A new family of hydroxytyrosol phenolipids for the antioxidant protection of liposomal systems.
Biochim Biophys Acta Biomembr
; 1863(2): 183505, 2021 02 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-33278346
3.
Influence of AO chain length, droplet size and oil to water ratio on the distribution and on the activity of gallates in fish oil-in-water emulsified systems: Emulsion and nanoemulsion comparison.
Food Chem
; 310: 125716, 2020 Apr 25.
Artigo
em Inglês
| MEDLINE | ID: mdl-31796227
4.
Activity and location of olive oil phenolic antioxidants in liposomes.
Chem Phys Lipids
; 124(1): 23-36, 2003 Jun.
Artigo
em Inglês
| MEDLINE | ID: mdl-12787941
5.
Temperature and emulsifier concentration effects on gallic acid distribution in a model food emulsion.
J Colloid Interface Sci
; 370(1): 73-9, 2012 Mar 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-22284574