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Fátima Paiva-Martins

Universidade do Porto

H指数:33

被引数:3,409

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Phytyl Phenolipids: Structurally Modified Antioxidants with Superior Lipid Membrane Interaction

植醇酚脂：结构修饰的抗氧化剂，具有卓越的脂质膜相互作用

IF4.6

2025-05-170

OA

Cholesteryl Phenolipids as Potential Biomembrane Antioxidants

IF4.6

2024-10-200

OAAI

Olive Oil Industry By-Products as a Novel Source of Biophenols with a Promising Role in Alzheimer Disease Prevention

IF4.6

2024-10-120

OAAI

Analysis of the Efficiency of Antioxidants in Inhibiting Lipid Oxidation in Terms of Characteristic Kinetic Parameters

IF6.6

2024-01-010

OA

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

IF6.6

2022-12-160

OAAI

Olive oil oleogels as strategy to confer nutritional advantages to burgers

IF9.8

2022-12-0111

PRE

Biochemistry of Antioxidants: Mechanisms and Pharmaceutical Applications

IF3.9

2022-11-2564

OAAI

Anti-Inflammatory Activity of Olive Oil Polyphenols-The Role of Oleacein and Its Metabolites

IF3.9

2022-11-2121

OAAI

A biochemical perspective on the fate of virgin olive oil phenolic compounds in vivo

体内初榨橄榄油酚类化合物命运的生化观点

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2022-09-125

OA

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

IF4.6

2022-01-275

OAAI

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

IF3.9

2021-12-1441

OAAI

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

JOURNAL OF COLLOID AND INTERFACE SCIENCE

IF9.7

2021-12-0123

OAAI

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

IF4.6

2021-10-072

OAAI

Homarine Alkyl Ester Derivatives as Promising Acetylcholinesterase Inhibitors

Homarine烷基酯衍生物作为有希望的乙酰胆碱酯酶抑制剂

IF3.4

2021-08-264

PRE

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

IF4.6

2021-08-0315

OAAI

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

IF9.8

2020-04-0137

OAAI

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

JOURNAL OF COLLOID AND INTERFACE SCIENCE

IF9.7

2020-03-0139

PREAI

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

FOOD & FUNCTION

IF5.4

2020-01-019

PREAI

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

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2019-03-0125

OAAI

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

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2019-02-2739

PREAI