Marlene Andreia Pereira Costa
AuthID: R-001-WWA
11
TITLE: Modeling Chemical Reactivity at the Interfaces of Emulsions: Effects of Partitioning and Temperature Full Text
AUTHORS: Costa, M; Paiva Martins, F ; Losada Barreiro, S; Bravo Diaz, C;
PUBLISHED: 2021, SOURCE: MOLECULES, VOLUME: 26, ISSUE: 15
AUTHORS: Costa, M; Paiva Martins, F ; Losada Barreiro, S; Bravo Diaz, C;
PUBLISHED: 2021, SOURCE: MOLECULES, VOLUME: 26, ISSUE: 15
12
TITLE: Caffeic acid phenolipids in the protection of cell membranes from oxidative injuries. Interaction with the membrane phospholipid bilayer Full Text
AUTHORS: Lopes, R; Costa, M; Ferreira, Mariana ; Gameiro, Paula ; Fernandes, S; Catarino, C ; Alice Santos-Silva ; Paiva Martins, F ;
PUBLISHED: 2021, SOURCE: BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES, VOLUME: 1863, ISSUE: 12
AUTHORS: Lopes, R; Costa, M; Ferreira, Mariana ; Gameiro, Paula ; Fernandes, S; Catarino, C ; Alice Santos-Silva ; Paiva Martins, F ;
PUBLISHED: 2021, SOURCE: BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES, VOLUME: 1863, ISSUE: 12
13
TITLE: 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 Full Text
AUTHORS: Costa, M; Losada Barreiro, S; Paiva Martins, F ; Bravo Diaz, C;
PUBLISHED: 2021, SOURCE: MOLECULES, VOLUME: 26, ISSUE: 19
AUTHORS: Costa, M; Losada Barreiro, S; Paiva Martins, F ; Bravo Diaz, C;
PUBLISHED: 2021, SOURCE: MOLECULES, VOLUME: 26, ISSUE: 19
14
TITLE: Polyphenols as Antioxidants for Extending Food Shelf-Life and in the Prevention of Health Diseases: Encapsulation and Interfacial Phenomena
AUTHORS: Costa, M; Sezgin Bayindir, Z; Losada Barreiro, S; Paiva Martins, F ; Saso, L; Bravo Diaz, C;
PUBLISHED: 2021, SOURCE: BIOMEDICINES, VOLUME: 9, ISSUE: 12
AUTHORS: Costa, M; Sezgin Bayindir, Z; Losada Barreiro, S; Paiva Martins, F ; Saso, L; Bravo Diaz, C;
PUBLISHED: 2021, SOURCE: BIOMEDICINES, VOLUME: 9, ISSUE: 12
15
TITLE: 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 Full Text
AUTHORS: Costa, M; Freiria Gandara, J; Losada Barreiro, S; Paiva Martins, F ; Bravo Diaz, C;
PUBLISHED: 2020, SOURCE: JOURNAL OF COLLOID AND INTERFACE SCIENCE, VOLUME: 562
AUTHORS: Costa, M; Freiria Gandara, J; Losada Barreiro, S; Paiva Martins, F ; Bravo Diaz, C;
PUBLISHED: 2020, SOURCE: JOURNAL OF COLLOID AND INTERFACE SCIENCE, VOLUME: 562
16
TITLE: 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 Full Text
AUTHORS: Costa, M; Losada Barreiro, S; Bravo Diaz, C; Vicente, AA ; Monteiro, LS; Paiva Martins, F ;
PUBLISHED: 2020, SOURCE: FOOD CHEMISTRY, VOLUME: 310
AUTHORS: Costa, M; Losada Barreiro, S; Bravo Diaz, C; Vicente, AA ; Monteiro, LS; Paiva Martins, F ;
PUBLISHED: 2020, SOURCE: FOOD CHEMISTRY, VOLUME: 310
17
TITLE: Interfacial Concentrations of Hydroxytyrosol Derivatives in Fish Oil-in-Water Emulsions and Nanoemulsions and Its Influence on Their Lipid Oxidation: Droplet Size Effects
AUTHORS: Costa, M; Losada Barreiro, S; Bravo Diaz, C; Monteiro, LS; Paiva Martins, F ;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 12
AUTHORS: Costa, M; Losada Barreiro, S; Bravo Diaz, C; Monteiro, LS; Paiva Martins, F ;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 12
