C. Bravo-Díaz

发表

Interfacial kinetics in octane based emulsions. Effects of surfactant concentration on the reaction between 16-ArN2+ and octyl and lauryl gallates

M. Pastoriza-Gallego, S. Losada-Barreiro, C. Bravo-Díaz, 2015 .

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

Janez Mravljak, L. Saso, S. Losada-Barreiro, 2020, Antioxidants.

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

A. Vicente, S. Losada-Barreiro, C. Bravo-Díaz, 2022, Molecules.

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

L. Saso, S. Losada-Barreiro, C. Bravo-Díaz, 2021, Biomedicines.

Nanotechnology-Based Drug Delivery to Improve the Therapeutic Benefits of NRF2 Modulators in Cancer Therapy

J. Kristl, L. Saso, S. Losada-Barreiro, 2021, Antioxidants.

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

S. Losada-Barreiro, C. Bravo-Díaz, L. Romsted, 2012, Journal of colloid and interface science.

Chemical Kinetic and Chemical Trapping methods: Unique approaches for determining respectively the antioxidant distributions and interfacial molarities of water, counter-anions, and other weakly basic nucleophiles in association colloids

Nighat Nazir, A. Dar, C. Bravo-Díaz, 2017 .

Solvolysis of Tris-p-nitrophenyl-phosphate in aqueous and reverse micelles

H. Chaimovich, I. Cuccovia, C. Bravo-Díaz, 2004 .

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

S. Losada-Barreiro, C. Bravo-Díaz, Marlene Costa, 2019, Journal of the science of food and agriculture.

Distributions of phenolic acid antioxidants between the interfacial and aqueous regions of corn oil emulsions: Effects of pH and emulsifier concentration

S. Losada-Barreiro, C. Bravo-Díaz, L. Romsted, 2015 .

Reactivity of 3-Methylbenzenediazonium Ions with Gallic Acid. Kinetics and Mechanism of the Reaction

S. Losada-Barreiro, C. Bravo-Díaz, 2009 .

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

M. Pastoriza-Gallego, S. Losada-Barreiro, C. Bravo-Díaz, 2008, Journal of colloid and interface science.

Micellar Effects on the Reaction between an Arenediazonium Ion and the Antioxidants Gallic Acid and Octyl Gallate

C. Bravo-Díaz, S. Barreiro, Verónica Sánchez-Paz, 2008 .

Kinetics and mechanism of the reaction of an arenediazonium ion with hydrophilic aminocarboxylic acids in aqueous buffered solution

C. Bravo-Díaz, Alejandra Fernández‐Alonso, 2007 .

Kinetics and Mechanism of the Reaction between an Arenediazonium Ion and Methyl Gallate (=Methyl 3,4,5-Trihydroxybenzoate) in Aqueous Solution: Evidence for Diazo Ether Formation through an O-Coupling Reaction

S. Losada-Barreiro, C. Bravo-Díaz, Verónica Sánchez-Paz, 2007 .

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

C. Bravo-Díaz, K. Gunaseelan, L. Romsted, 2006, Advances in colloid and interface science.

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.

A. Vicente, S. Losada-Barreiro, C. Bravo-Díaz, 2019, Food chemistry.

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

S. Losada-Barreiro, C. Bravo-Díaz, Marlene Costa, 2018, Food research international.

Spectroscopic studies of arenediazonium ion stability in surfactant solutions

A. Sienkiewicz, C. Bravo-Díaz, M. Szymula, 2015 .

Effects of monovalent and divalent anionic dodecyl sulfate surfactants on the dediazoniation of 2-, 3-, and 4-methylbenzenediazonium tetrafluoroborate

C. Bravo-Díaz, E. González-Romero, Mercedes Soengas-Fernandez, 1998 .

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

P. P. Gallego, S. Losada-Barreiro, C. Bravo-Díaz, 2019, Scientific Reports.

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

P. P. Gallego, S. Losada-Barreiro, C. Bravo-Díaz, 2019, International journal of molecular sciences.

Effects of Emulsion Droplet Size on the Distribution and Efficiency of Antioxidants

S. Losada-Barreiro, C. Bravo-Díaz, Marlene Costa, 2022, Lipid Oxidation in Food and Biological Systems.

Partitioning of aryl radicals in micellar systems

A. Sienkiewicz, S. Losada-Barreiro, C. Bravo-Díaz, 2019 .

Kinetics and mechanism of the reaction between 3-methylbenzenediazonium ions and catechol†

S. Losada-Barreiro, C. Bravo-Díaz, M. Szymula, 2016 .

Cyclodextrin induced switch between heterolytic and homolytic dediazoniation mechanisms.

C. Bravo-Díaz, Alejandra Fernández‐Alonso, 2012, Journal of colloid and interface science.

A novel method for the determination of vitamin C in natural orange juices by electrochemical monitoring of dediazoniation of 3-methylbenzenediazonium tetrafluoroborate

C. Bravo-Díaz, E. González-Romero, 1999 .

A new method for monitoring dediazoniation reactions: Simultaneous monitoring of concentration and rates of product formation and loss of starting material for the dediazoniation of p‐methylbenzenediazonium tetrafluoroborate

C. Bravo-Díaz, L. Romsted, M. Garcia-Meijide, 1998 .

Solvolysis of o‐methylbenzenediazonium tetrafluoroborate in acidic methanol‐water mixtures. Further evidence for nucleophilic attack on a solvent separated aryl cation

C. Bravo-Díaz, E. González-Romero, R. Pazo-Llorente, 1999 .

Plant Antioxidants in Food Emulsions

P. P. Gallego, S. Losada-Barreiro, C. Bravo-Díaz, 2018, Some New Aspects of Colloidal Systems in Foods.

Chapter 2 Plant Antioxidants in Food Emulsions

P. P. Gallego, S. Losada-Barreiro, C. Bravo-Díaz, 2019 .

Micellar and Solvent Effects on Electrochemical Behaviour of Antioxidants

C. Bravo-Díaz, M. Szymula, J. Narkiewicz-Michałek, 2011 .

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.

C. Bravo-Díaz, L. Romsted, Xiang Gao, 2013, Langmuir : the ACS journal of surfaces and colloids.

Solvolyses of 4-methylbenzenediazonium ions in trifluoroethanol/water mixtures: Effects of [TFE], acidity and temperature on the kinetics and mechanism of the reaction†

C. Bravo-Díaz, Alejandra Fernández‐Alonso, 2010 .

Dediazoniation of 1‐naphthalenediazonium tetrafluoroborate in aqueous acid and in micellar solutions

M. Pastoriza-Gallego, S. Losada-Barreiro, C. Bravo-Díaz, 2008 .

Effects of temperature and emulsifier concentration on alpha-tocopherol distribution in a stirred, fluid, emulsion. Thermodynamics of alpha-tocopherol transfer between the oil and interfacial regions.

M. Pastoriza-Gallego, S. Losada-Barreiro, C. Bravo-Díaz, 2009, Langmuir : the ACS journal of surfaces and colloids.

Biochemistry of Antioxidants: Mechanisms and Pharmaceutical Applications

S. Losada-Barreiro, C. Bravo-Díaz, Zerrin Sezgin-Bayindir, 2022, Biomedicines.

Encapsulation and solubilization of the antioxidants gallic acid and ethyl, propyl and butyl gallate with β-cyclodextrin

S. Losada-Barreiro, C. Bravo-Díaz, A. Martínez-Alonso, 2015 .

Effects of β-Cyclodextrin on the Electrochemical Behavior of a Model Arenediazonium Ion. Kinetics and Mechanism of the Reaction

C. Bravo-Díaz, E. González-Romero, Beatriz Malvido-Hermelo, 2002 .

Micellar-Promoted Homolytic Dediazoniation of p-Nitrobenzenediazonium Tetrafluoroborate†

C. Bravo-Díaz, E. González-Romero, ‡. A. M. E. Romero-Nieto, 2000 .

Heterolytic Dediazoniation of 2-, 3-, and 4-Methylbenzenediazonium Tetrafluoroborate in the Presence of α-, β-, and γ-Cyclodextrins

C. Bravo-Díaz, E. González-Romero, †. M. J. Sarabia-Rodriguez, 1999 .

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

C. Bravo-Díaz, E. González-Romero, 2005, Langmuir : the ACS journal of surfaces and colloids.

Advances in the control of lipid peroxidation in oil-in-water emulsions: kinetic approaches†

C. Bravo-Díaz, 2022, Critical reviews in food science and nutrition.

Polyphenolic Antioxidants in Lipid Emulsions: Partitioning Effects and Interfacial Phenomena

S. Losada-Barreiro, C. Bravo-Díaz, Marlene Costa, 2021, Foods.

Differential Partitioning of Bioantioxidants in Edible Oil–Water and Octanol–Water Systems: Linear Free Energy Relationships

S. Losada-Barreiro, C. Bravo-Díaz, F. Paiva‐Martins, 2018, Journal of Chemical & Engineering Data.

Effects of pH and surfactant concentration on the local concentrations of antioxidants in binary oil-water mixtures and in oil-in-water emulsions

C. Bravo-Díaz, J. Freiría-Gándara, 2018 .

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

S. Losada-Barreiro, C. Bravo-Díaz, A. Galan, 2016, Chemphyschem : a European journal of chemical physics and physical chemistry.

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

S. Losada-Barreiro, C. Bravo-Díaz, Verónica Sánchez-Paz, 2013, Journal of colloid and interface science.

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

S. Losada-Barreiro, C. Bravo-Díaz, Marlene Costa, 2021, Molecules.

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

S. Losada-Barreiro, C. Bravo-Díaz, F. Paiva‐Martins, 2022, Antioxidants.

Formation of diazohydroxides ArN2OH in aqueous acid solution: polarographic determination of the equilibrium constant KR for the reaction of 4-substituted arenediazonium ions with H2O†

A. Sienkiewicz, C. Bravo-Díaz, M. Szymula, 2014 .

Effects of acidity and emulsifier concentration on the distribution of vitamin C in a model food emulsion

M. Pastoriza-Gallego, S. Losada-Barreiro, C. Bravo-Díaz, 2012 .

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.

C. Bravo-Díaz, Alejandra Fernández‐Alonso, Maria José Pastoriza Gallego, 2010, Organic & biomolecular chemistry.

Diazohydroxides, Diazoethers and Related Species

C. Bravo-Díaz, 2010 .

Formation and Decomposition of Diazo Ethers under Acidic Conditions. Effects of Ethanol Concentration, Acidity, and Temperature on the Ethanolysis of 4‐Methylbenzenediazonium Ions

C. Bravo-Díaz, Alejandra Fernández‐Alonso, 2010 .

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

C. Bravo-Díaz, Alejandra Fernández‐Alonso, 2008, Organic & biomolecular chemistry.

Effects of Micellar Aggregates on the Kinetics and Mechanism of the Reaction between 4‐Nitrobenzenediazonium Ions and Some Amino Acids

C. Bravo-Díaz, Alejandra Fernández‐Alonso, 2007 .

Dediazoniation of 4‐Nitrobenzenediazonium Ions in Acidic MeOH/H2O Mixtures: Role of Acidity and MeOH Concentration on the Formation of Transient Diazo Ethers that Initiate Homolytic Dediazoniation

C. Bravo-Díaz, E. González-Romero, H. Maskill, 2006 .

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

C. Bravo-Díaz, E. González-Romero, 2003, Journal of chromatography. A.

Micellar effects on dediazoniation and on azo coupling reactions.

C. Bravo-Díaz, E. González-Romero, R. Pazo-Llorente, 2002, Journal of colloid and interface science.

Competitive homolytic and heterolytic dediazoniation mechanisms: Rate constants and product distribution of methoxy-, hydroxy-, and hydro-dediazoniation of 3- and 4-methylbenzenediazonium salts in acidic MeOH/H2O mixtures

C. Bravo-Díaz, E. González-Romero, R. Pazo-Llorente, 2000 .

Butanolysis of 2‐methylbenzenediazonium ions: product distribution, rate constants of product formation, and activation parameters

M. Pastoriza-Gallego, C. Bravo-Díaz, 2009 .

Effects of α-, β- and γ-cyclodextrins on the critical micelle concentration of sodium dodecyl sulfate micelles

C. Bravo-Díaz, E. González-Romero, Marta Herrero Maeso, 2004 .

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

C. Bravo-Díaz, L. Romsted, Qing Gu, 2013, Journal of colloid and interface science.

Antioxidative properties of vitamins C and E in micellar systems and in microemulsions

A. Sienkiewicz, C. Bravo-Díaz, M. Drach, 2011 .

Control of Lipid Oxidation in Oil-in Water Emulsions: Effects of Antioxidant Partitioning and Surfactant Concentration

S. Losada-Barreiro, C. Bravo-Díaz, Marlene Costa, 2022, Lipid Oxidation in Food and Biological Systems.

Determining Antioxidant Distributions in Intact Emulsions by Kinetic Methods: Application of Pseudophase Models

C. Bravo-Díaz, L. Romsted, 2022, Lipid Oxidation in Food and Biological Systems.

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

C. Bravo-Díaz, L. Romsted, F. Paiva‐Martins, 2013, Journal of agricultural and food chemistry.

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

S. Losada-Barreiro, C. Bravo-Díaz, F. Paiva‐Martins, 2012, Journal of agricultural and food chemistry.

To Model Chemical Reactivity in Heterogeneous Emulsions, Think Homogeneous Microemulsions.

M. Pastoriza-Gallego, A. Dar, S. Losada-Barreiro, 2015, Langmuir : the ACS journal of surfaces and colloids.

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

S. Losada-Barreiro, C. Bravo-Díaz, 2017, European journal of medicinal chemistry.

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

S. Losada-Barreiro, C. Bravo-Díaz, Marlene Costa, 2021, Journal of colloid and interface science.

Why Encapsulate Antioxidants in Emulsion-Based Systems, Where They Are Located, and How Location Affects Their Efficiency

S. Losada-Barreiro, C. Bravo-Díaz, F. Paiva‐Martins, 2020 .

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

S. Losada-Barreiro, C. Bravo-Díaz, F. Paiva‐Martins, 2019, Journal of agricultural and food chemistry.

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

S. Losada-Barreiro, C. Bravo-Díaz, Emilio A Raimúndez-Rodríguez, 2019, Journal of colloid and interface science.

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.

S. Losada-Barreiro, C. Bravo-Díaz, L. Romsted, 2016, Journal of agricultural and food chemistry.

Determining partition constants of polar organic molecules between the oil/interfacial and water/interfacial regions in emulsions: a combined electrochemical and spectrometric method.

C. Bravo-Díaz, K. Gunaseelan, L. Romsted, 2004, Langmuir : the ACS journal of surfaces and colloids.

Showing Emulsion Properties with Common Dairy Foods

C. Bravo-Díaz, E. González-Romero, 1996 .

Concentration of resveratrol at the oil–water interface of corn oil-in-water emulsions

S. Losada-Barreiro, C. Bravo-Díaz, M. Szymula, 2019, Adsorption.

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

S. Losada-Barreiro, C. Bravo-Díaz, F. Paiva‐Martins, 2018, Food & function.

Partitioning and antioxidative effect of protocatechuates in soybean oil emulsions: Relevance of emulsifier concentration

S. Losada-Barreiro, C. Bravo-Díaz, F. Paiva‐Martins, 2017 .

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

S. Losada-Barreiro, C. Bravo-Díaz, Marlene Costa, 2017, Journal of the science of food and agriculture.

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

S. Losada-Barreiro, C. Bravo-Díaz, Marlene Costa, 2016 .

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.

S. Losada-Barreiro, C. Bravo-Díaz, L. Romsted, 2015, Food chemistry.

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

S. Losada-Barreiro, C. Bravo-Díaz, Verónica Sánchez-Paz, 2015, Organic & biomolecular chemistry.

Influence of Temperature on the Distribution of Catechin in Corn Oil-in-Water Emulsions and Some Relevant Thermodynamic Parameters

S. Losada-Barreiro, C. Bravo-Díaz, L. Romsted, 2014, Food Biophysics.

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

S. Losada-Barreiro, C. Bravo-Díaz, Marlene Costa, 2013 .

Modeling chemical reactivity in emulsions

C. Bravo-Díaz, L. Romsted, 2013 .

Kinetics and mechanism of the reaction between 4‐hexadecylbenzenediazonium ions and vitamin C in emulsions: further evidence of the formation of diazo ether intermediates in the course of the reaction

M. Pastoriza-Gallego, S. Losada-Barreiro, C. Bravo-Díaz, 2008 .

Reactivity of Arenediazonium Ions in Micellar and Macromolecular Systems

C. Bravo-Díaz, Elisa González Romero, 2003 .

Hydroxy‐ and chloro‐ dediazoniation of 2‐ and 3‐ methylbenzenediazonium tetrafluoroborate in aqueous solution

C. Bravo-Díaz, E. González-Romero, R. Pazo-Llorente, 1999 .

Effects of Electrolytes on the Dediazoniation of Aryldiazonium Ions in Acidic MeOH/H2O Mixtures

S. Losada-Barreiro, C. Bravo-Díaz, 2022, Compounds.

Kinetic evidence for the formation of diazo ethers in the course of reactions between arenediazonium ions and antioxidants

S. Losada-Barreiro, C. Bravo-Díaz, Katarzyna Jaszczuk, 2017 .

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

S. Losada-Barreiro, C. Bravo-Díaz, Marlene Costa, 2021, Molecules.

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.

S. Losada-Barreiro, C. Bravo-Díaz, Marlene Costa, 2019, Journal of colloid and interface science.

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

S. Losada-Barreiro, C. Bravo-Díaz, P. García-Pérez, 2020, Plants.

Distribution and Antioxidant Efficiency of Resveratrol in Stripped Corn Oil Emulsions

S. Losada-Barreiro, C. Bravo-Díaz, Marlene Costa, 2014, Antioxidants.

Rates and pH‐dependent product distributions of the CuCl2‐catalyzed dediazoniation of p‐nitrobenzenediazonium tetrafluoroborate in aqueous acid

C. Bravo-Díaz, L. Romsted, E. González-Romero, 1999 .

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

S. Losada-Barreiro, C. Bravo-Díaz, Marlene Costa, 2021, Foods.

Molecular Design of Interfaces of Model Food Nanoemulsions: A Combined Experimental and Theoretical Approach

S. Losada-Barreiro, C. Bravo-Díaz, A. M. Graña, 2023, Antioxidants.

New fluorescent turn-off probes for highly sensitive and selective detection of SO2 derivatives in a micellar media

C. Bravo-Díaz, M. Aliaga, Olimpo García-Beltrán, 2017 .

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

S. Losada-Barreiro, C. Bravo-Díaz, F. Paiva‐Martins, 2023, Antioxidants.

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

S. Losada-Barreiro, C. Bravo-Díaz, Marlene Costa, 2020, Foods.

Innovative Delivery and Release Systems for Antioxidants and Other Active Substances in the Treatment of Cancer

S. Losada-Barreiro, C. Bravo-Díaz, Zerrin Sezgin-Bayindir, 2023, Pharmaceuticals.

Fluorimetric determination of structural parameters of BuOH/SDS/H2O reverse micelles

C. Bravo-Díaz, E. González-Romero, M. J. Gallego, 2004 .

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

C. Bravo-Díaz, E. González-Romero, R. Pazo-Llorente, 2004, Langmuir : the ACS journal of surfaces and colloids.

Interlaboratory study on lipid oxidation during accelerated storage trials with rapeseed and sunflower oil analyzed by conjugated dienes as primary oxidation products

A. Vermoesen, J. V. van Duynhoven, A. Meynier, 2023, European Journal of Lipid Science and Technology.