Lista de obras - Carlos Bravo-Díaz - Dominio Público Uruguay

A Physicochemical Study of the Effects of Acidity on the Distribution and Antioxidant Efficiency of Trolox in Olive Oil-in-Water Emulsions

artículo científico publicado en 2015

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

artículo científico publicado en 2014

Adsorption of gallic acid, propyl gallate and polyphenols from Bryophyllum extracts on activated carbon

artículo científico publicado en 2019

Butanolysis of 4-methylbenzenediazonium ions in binary n-BuOH/H(2)O mixtures and in n-BuOH/SDS/H(2)O reverse micelles. Effects of solvent composition, acidity and temperature on the switch between heterolytic and homolytic dediazoniation mechanisms

artículo científico publicado en 2010

Cyclodextrin induced switch between heterolytic and homolytic dediazoniation mechanisms

scientific article published on 22 November 2011

Cyclodextrin-Elicited Bryophyllum Suspension Cultured Cells: Enhancement of the Production of Bioactive Compounds

artículo científico publicado en 2019

Dediazoniation in SDS/BuOH/H2O reverse micelles: structural parameters, kinetics, and mechanism of the reaction

artículo científico publicado en 2005

Determining alpha-tocopherol distributions between the oil, water, and interfacial regions of macroemulsions: novel applications of electroanalytical chemistry and the pseudophase kinetic model.

artículo científico publicado en 2006

Distribution of Hydroxytyrosol and Hydroxytyrosol Acetate in Olive Oil Emulsions and Their Antioxidant Efficiency

artículo científico publicado en 2012

Effects of emulsifier hydrophile–lipophile balance and emulsifier concentration on the distributions of gallic acid, propyl gallate, and α-tocopherol in corn oil emulsions

scientific article published on 25 July 2012

Electrochemical monitoring of the thermal decomposition of arenediazonium ions with time in acidic MeOH/H2O mixtures: dediazotization rate constant.

artículo científico publicado en 2001

Enhancement of the antioxidant efficiency of gallic acid derivatives in intact fish oil-in-water emulsions through optimization of their interfacial concentrations

artículo científico publicado en 2018

Enhancing the fraction of antioxidants at the interfaces of oil-in-water emulsions: A kinetic and thermodynamic analysis of their partitioning

scientific article published on 29 July 2019

Exploring the Use of Bryophyllum as Natural Source of Bioactive Compounds with Antioxidant Activity to Prevent Lipid Oxidation of Fish Oil-In-Water Emulsions

artículo científico publicado en 2020

Free radicals and polyphenols: The redox chemistry of neurodegenerative diseases.

artículo científico publicado en 2017

Inhibition of the beta-cyclodextrin catalyzed dediazoniation of 4-nitrobenzenediazonium tetrafluoroborate. blocking effect of sodium dodecyl sulfate

artículo científico publicado en 2005

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

scientific article published on 18 December 2020

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.

artículo científico publicado en 2016

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

artículo científico publicado en 2013

Ion exchange effects on the electrical conductivity of acidified (HCl) sodium dodecyl sulfate solutions

artículo científico publicado en 2004

Kinetics and mechanism of the reaction between ascorbic acid derivatives and an arenediazonium salt: cationic micellar effects.

artículo científico publicado en 2005

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

artículo científico publicado en 2013

Methanolysis of 4-bromobenzenediazonium ions. Effects of acidity, [MeOH] and temperature on the formation and decomposition of diazo ethers that initiate homolytic dediazoniation

artículo científico publicado en 2008

Micellar effects on dediazoniation and on azo coupling reactions.

artículo científico publicado en 2002

Monitoring dediazoniation product formation by high-performance liquid chromatography after derivatization

artículo científico publicado en 2003

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

artículo científico publicado en 2016

Quantitative determination of alpha-tocopherol distribution in a tributyrin/Brij 30/water model food emulsion

artículo científico publicado en 2007

Synthesis, In Vitro Antioxidant Properties and Distribution of a New Cyanothiophene-Based Phenolic Compound in Olive Oil-In-Water Emulsions

scientific article published on 16 July 2020

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

scientific article published on 11 March 2019

Temperature and emulsifier concentration effects on gallic acid distribution in a model food emulsion

article

To Model Chemical Reactivity in Heterogeneous Emulsions, Think Homogeneous Microemulsions

artículo científico publicado en 2015

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

artículo científico publicado en 2015

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

artículo científico publicado en 2013

Lista de obras de Carlos Bravo-Díaz

A Physicochemical Study of the Effects of Acidity on the Distribution and Antioxidant Efficiency of Trolox in Olive Oil-in-Water Emulsions

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

Adsorption of gallic acid, propyl gallate and polyphenols from Bryophyllum extracts on activated carbon

Butanolysis of 4-methylbenzenediazonium ions in binary n-BuOH/H(2)O mixtures and in n-BuOH/SDS/H(2)O reverse micelles. Effects of solvent composition, acidity and temperature on the switch between heterolytic and homolytic dediazoniation mechanisms

Cyclodextrin induced switch between heterolytic and homolytic dediazoniation mechanisms

Cyclodextrin-Elicited Bryophyllum Suspension Cultured Cells: Enhancement of the Production of Bioactive Compounds

Dediazoniation in SDS/BuOH/H2O reverse micelles: structural parameters, kinetics, and mechanism of the reaction

Determining alpha-tocopherol distributions between the oil, water, and interfacial regions of macroemulsions: novel applications of electroanalytical chemistry and the pseudophase kinetic model.

Distribution of Hydroxytyrosol and Hydroxytyrosol Acetate in Olive Oil Emulsions and Their Antioxidant Efficiency

Effects of emulsifier hydrophile–lipophile balance and emulsifier concentration on the distributions of gallic acid, propyl gallate, and α-tocopherol in corn oil emulsions

Electrochemical monitoring of the thermal decomposition of arenediazonium ions with time in acidic MeOH/H2O mixtures: dediazotization rate constant.

Enhancement of the antioxidant efficiency of gallic acid derivatives in intact fish oil-in-water emulsions through optimization of their interfacial concentrations

Enhancing the fraction of antioxidants at the interfaces of oil-in-water emulsions: A kinetic and thermodynamic analysis of their partitioning

Exploring the Use of Bryophyllum as Natural Source of Bioactive Compounds with Antioxidant Activity to Prevent Lipid Oxidation of Fish Oil-In-Water Emulsions

Free radicals and polyphenols: The redox chemistry of neurodegenerative diseases.

Inhibition of the beta-cyclodextrin catalyzed dediazoniation of 4-nitrobenzenediazonium tetrafluoroborate. blocking effect of sodium dodecyl sulfate

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

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.

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

Ion exchange effects on the electrical conductivity of acidified (HCl) sodium dodecyl sulfate solutions

Kinetics and mechanism of the reaction between ascorbic acid derivatives and an arenediazonium salt: cationic micellar effects.

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

Methanolysis of 4-bromobenzenediazonium ions. Effects of acidity, [MeOH] and temperature on the formation and decomposition of diazo ethers that initiate homolytic dediazoniation

Micellar effects on dediazoniation and on azo coupling reactions.

Monitoring dediazoniation product formation by high-performance liquid chromatography after derivatization

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

Quantitative determination of alpha-tocopherol distribution in a tributyrin/Brij 30/water model food emulsion

Synthesis, In Vitro Antioxidant Properties and Distribution of a New Cyanothiophene-Based Phenolic Compound in Olive Oil-In-Water Emulsions

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

Temperature and emulsifier concentration effects on gallic acid distribution in a model food emulsion

To Model Chemical Reactivity in Heterogeneous Emulsions, Think Homogeneous Microemulsions

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

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