Verónica Sánchez-Paz

发表

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.

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 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 .

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.

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.

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.

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.

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 .