Lista de obras - Fátima Paiva-Martins - Dominio Público Uruguay

A Convenient Synthesis of Hydroxytyrosol Monosulfate Metabolites

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

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

artículo científico publicado en 2020

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

artículo científico publicado en 2012

Absorption and metabolism of olive oil secoiridoids in the small intestine ⬇️

artículo científico publicado en 2011

Activity and location of olive oil phenolic antioxidants in liposomes.

artículo científico publicado en 2003

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

artículo científico publicado en 2019

Antioxidant activity of hydroxytyrosol acetate compared with that of other olive oil polyphenols

artículo científico publicado en 2001

Antioxidant profile of dihydroxy- and trihydroxyphenolic acids--a structure-activity relationship study

artículo científico publicado en 2006

Antiproliferative Activity of Olive Oil Phenolics against Human Melan oma Cells

Characterization of antioxidant olive oil biophenols by spectroscopic methods

artículo científico publicado en 2011

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

artículo científico publicado en 2019

Determination of the inclusion complex constant between oleuropein and cyclodextrins by complexation theory

Distribution and Antioxidant Efficiency of Resveratrol in Stripped Corn Oil Emulsions

artículo científico publicado en 2014

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

artículo científico publicado en 2012

Distribution of catechol in emulsions

Effects of Acidity, Temperature and Emulsifier Concentration on the Distribution of Caffeic Acid in Stripped Corn and Olive Oil-in-Water Emulsions

Effects of Enrichment of Refined Olive Oil with Phenolic Compounds from Olive Leaves

artículo científico publicado en 2007

Effects of copper on the antioxidant activity of olive polyphenols in bulk oil and oil-in-water emulsions

artículo científico publicado en 2006

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

scientific article published on 04 December 2019

Effects of olive oil polyphenols on erythrocyte oxidative damage

artículo científico publicado en 2009

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

artículo científico publicado en 2014

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

artículo científico publicado en 2015

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

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

artículo científico publicado en 2017

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

scientific article published on 28 October 2019

Interactions of ferric ions with olive oil phenolic compounds

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

Involvement of endothelium in the vasorelaxant effects of 3,4-DHPEA-EA and 3,4-DHPEA-EDA, two major functional bioactives in olive oil

Isolation and characterization of a new hydroxytyrosol derivative from olive (Olea europaea) leaves

artículo científico publicado en 2008

Isolation and characterization of the antioxidant component 3,4-dihydroxyphenylethyl 4-formyl-3-formylmethyl-4-hexenoate from olive (Olea europaea) leaves.

artículo científico publicado en 2001

Lipophilic phenolic antioxidants: correlation between antioxidant profile, partition coefficients and redox properties

artículo científico publicado en 2010

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

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

scientific article published on 15 June 2018

Optimizing the efficiency of antioxidants in emulsions by lipophilization: tuning interfacial concentrations

scholarly article in RSC Advances, vol. 6 no. 94, 2016

Oxidative stability of olive oil after food processing and comparison with other vegetable oils

article published in 2010

Oxidative stability of olive oil and its polyphenolic compounds after boiling vegetable process

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

Potential of selected Portuguese cultivars for the production of high quality monovarietal virgin olive oil

article

Powerful protective role of 3,4-dihydroxyphenylethanol-elenolic acid dialdehyde against erythrocyte oxidative-induced hemolysis

artículo científico publicado en 2010

Protective activity of hydroxytyrosol metabolites on erythrocyte oxidative-induced hemolysis

artículo científico publicado en 2013

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

scientific article published on 17 September 2020

Synthesis and preliminary biological evaluation of new phenolic and catecholic dehydroamino acid derivatives

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

The effect of olive leaf supplementation on the constituents of blood and oxidative stability of red blood cells

The effect of olive leaves supplementation on the feed digestibility, growth performances of pigs and quality of pork meat

artículo científico publicado en 2009

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

artículo científico publicado en 2017

Lista de obras de Fátima Paiva-Martins

A Convenient Synthesis of Hydroxytyrosol Monosulfate Metabolites

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

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

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

Absorption and metabolism of olive oil secoiridoids in the small intestine ⬇️

Activity and location of olive oil phenolic antioxidants in liposomes.

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

Antioxidant activity of hydroxytyrosol acetate compared with that of other olive oil polyphenols

Antioxidant profile of dihydroxy- and trihydroxyphenolic acids--a structure-activity relationship study

Antiproliferative Activity of Olive Oil Phenolics against Human Melan oma Cells

Characterization of antioxidant olive oil biophenols by spectroscopic methods

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

Determination of the inclusion complex constant between oleuropein and cyclodextrins by complexation theory

Distribution and Antioxidant Efficiency of Resveratrol in Stripped Corn Oil Emulsions

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

Distribution of catechol in emulsions

Effects of Acidity, Temperature and Emulsifier Concentration on the Distribution of Caffeic Acid in Stripped Corn and Olive Oil-in-Water Emulsions

Effects of Enrichment of Refined Olive Oil with Phenolic Compounds from Olive Leaves

Effects of copper on the antioxidant activity of olive polyphenols in bulk oil and oil-in-water emulsions

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

Effects of olive oil polyphenols on erythrocyte oxidative damage

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

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

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

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

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

Interactions of ferric ions with olive oil phenolic compounds

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.

Involvement of endothelium in the vasorelaxant effects of 3,4-DHPEA-EA and 3,4-DHPEA-EDA, two major functional bioactives in olive oil

Isolation and characterization of a new hydroxytyrosol derivative from olive (Olea europaea) leaves

Isolation and characterization of the antioxidant component 3,4-dihydroxyphenylethyl 4-formyl-3-formylmethyl-4-hexenoate from olive (Olea europaea) leaves.

Lipophilic phenolic antioxidants: correlation between antioxidant profile, partition coefficients and redox properties

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

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

Optimizing the efficiency of antioxidants in emulsions by lipophilization: tuning interfacial concentrations

Oxidative stability of olive oil after food processing and comparison with other vegetable oils

Oxidative stability of olive oil and its polyphenolic compounds after boiling vegetable process

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

Potential of selected Portuguese cultivars for the production of high quality monovarietal virgin olive oil

Powerful protective role of 3,4-dihydroxyphenylethanol-elenolic acid dialdehyde against erythrocyte oxidative-induced hemolysis

Protective activity of hydroxytyrosol metabolites on erythrocyte oxidative-induced hemolysis

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

Synthesis and preliminary biological evaluation of new phenolic and catecholic dehydroamino acid derivatives

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

The effect of olive leaf supplementation on the constituents of blood and oxidative stability of red blood cells

The effect of olive leaves supplementation on the feed digestibility, growth performances of pigs and quality of pork meat

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