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3. Infrared vibrational intensities and polar tensors of the carbonyl and thiocarbonyl halides

6. Antiproliferative Activity of Olive Oil Phenolics against Human Melan oma Cells

9. Cholesteryl Phenolipids as Potential Biomembrane Antioxidants.

10. Olive Oil Industry By-Products as a Novel Source of Biophenols with a Promising Role in Alzheimer Disease Prevention.

11. In silico and in vitro chemometrics, cell toxicity and permeability of naringenin 8-sulphonate and derivatives.

12. Analysis of the Efficiency of Antioxidants in Inhibiting Lipid Oxidation in Terms of Characteristic Kinetic Parameters.

13. A biochemical perspective on the fate of virgin olive oil phenolic compounds in vivo .

14. Anti-inflammatory effects of naringenin 8-sulphonate from Parinari excelsa Sabine stem bark and its semi-synthetic derivatives.

15. Partitioning of Antioxidants in Edible Oil-Water Binary Systems and in Oil-in-Water Emulsions.

16. Distributions of α- and δ-TOCopherol in Intact Olive and Soybean Oil-in-Water Emulsions at Various Acidities: A Test of the Sensitivity of the Pseudophase Kinetic Model.

17. Olive oil oleogels as strategy to confer nutritional advantages to burgers.

18. Biochemistry of Antioxidants: Mechanisms and Pharmaceutical Applications.

19. Anti-Inflammatory Activity of Olive Oil Polyphenols-The Role of Oleacein and Its Metabolites.

20. Unexpected Antioxidant Efficiency of Chlorogenic Acid Phenolipids in Fish Oil-in-Water Nanoemulsions: An Example of How Relatively Low Interfacial Concentrations Can Make Antioxidants to Be Inefficient.

21. Interfacial kinetics in olive oil-in-water nanoemulsions: Relationships between rates of initiation of lipid peroxidation, induction times and effective interfacial antioxidant concentrations.

22. Polyphenols as Antioxidants for Extending Food Shelf-Life and in the Prevention of Health Diseases: Encapsulation and Interfacial Phenomena.

23. Caffeic acid phenolipids in the protection of cell membranes from oxidative injuries. Interaction with the membrane phospholipid bilayer.

24. Homarine Alkyl Ester Derivatives as Promising Acetylcholinesterase Inhibitors.

25. 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.

26. Modeling Chemical Reactivity at the Interfaces of Emulsions: Effects of Partitioning and Temperature.

27. Effects of the Reactive Moiety of Phenolipids on Their Antioxidant Efficiency in Model Emulsified Systems.

28. Polyphenolic Antioxidants in Lipid Emulsions: Partitioning Effects and Interfacial Phenomena.

29. A new family of hydroxytyrosol phenolipids for the antioxidant protection of liposomal systems.

30. Interfacial Concentrations of Hydroxytyrosol Derivatives in Fish Oil-in-Water Emulsions and Nanoemulsions and Its Influence on Their Lipid Oxidation: Droplet Size Effects.

31. Protective effect of olive oil polyphenol phase II sulfate conjugates on erythrocyte oxidative-induced hemolysis.

32. 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.

33. Effects of droplet size on the interfacial concentrations of antioxidants in fish and olive oil-in-water emulsions and nanoemulsions and on their oxidative stability.

34. An efficient one-pot synthesis of polyphenolic amino acids and evaluation of their radical-scavenging activity.

35. Control of antioxidant efficiency of chlorogenates in emulsions: modulation of antioxidant interfacial concentrations.

36. Targeting Antioxidants to Interfaces: Control of the Oxidative Stability of Lipid-Based Emulsions.

37. Modulating the interfacial concentration of gallates to improve the oxidative stability of fish oil-in-water emulsions.

38. Toxicity of phenolipids: Protocatechuic acid alkyl esters trigger disruption of mitochondrial membrane potential and caspase activation in macrophages.

39. In Vitro Anti-Inflammatory and Cytotoxic Effects of Aqueous Extracts from the Edible Sea Anemones Anemonia sulcata and Actinia equina.

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

41. 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.

42. A Convenient Synthesis of Hydroxytyrosol Monosulfate Metabolites.

43. Effects of the olive oil phenol metabolite 3,4-DHPEA-EDAH2 on human erythrocyte oxidative damage.

44. 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.

45. Effects of the dietary incorporation of olive leaves on growth performance, digestibility, blood parameters and meat quality of growing pigs.

46. Distribution and Antioxidant Efficiency of Resveratrol in Stripped Corn Oil Emulsions.

47. Protective activity of hydroxytyrosol metabolites on erythrocyte oxidative-induced hemolysis.

48. Maxima in antioxidant distributions and efficiencies with increasing hydrophobicity of gallic acid and its alkyl esters. The pseudophase model interpretation of the "cutoff effect".

49. A simple method for the determination of bioactive antioxidants in virgin olive oils.

50. Distribution of hydroxytyrosol and hydroxytyrosol acetate in olive oil emulsions and their antioxidant efficiency.

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