未登录

M

Marlene Costa

Instituto Politécnico do Porto

H指数:19

被引数:1,202

个人简介

暂无内容

教育背景

暂无内容

工作经历

暂无内容

荣誉奖项

暂无内容

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

Olive oil oleogels as strategy to confer nutritional advantages to burgers

IF9.8

2022-12-0111

PRE

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

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

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

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

FOOD RESEARCH INTERNATIONAL

IF8

2018-10-0128

PREAI

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

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2016-06-1573

PRE

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

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2016-05-3136

PREAI

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

IF9.8

2015-05-0187

PREAI

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

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2012-11-2930

PRE