Luis Javier López-Giraldo

Chain Length Affects Antioxidant Properties of Chlorogenate Esters in Emulsion: The Cutoff Theory Behind the Polar Paradox

Mickaël Laguerre, Luis Javier López-Giraldo, Jérôme Lecomte et al. · Journal of Agricultural and Food Chemistry · 2009 · 275 citations

Food Chemistry, Agricultural Chemistry, Chlorogenate Esters +14

Relationship between Hydrophobicity and Antioxidant Ability of “Phenolipids” in Emulsion: A Parabolic Effect of the Chain Length of Rosmarinate Esters

Mickaël Laguerre, Luis Javier López-Giraldo, Maria‐Cruz Figueroa‐Espinoza et al. · Journal of Agricultural and Food Chemistry · 2010 · 219 citations

Lipid Peroxidation, Polyphenolics, Emulsion +16

Ability of Surface-Active Antioxidants To Inhibit Lipid Oxidation in Oil-in-Water Emulsion

Hiromi Yuji, Pierre Villeneuve, Luis Javier López-Giraldo et al. · Journal of Agricultural and Food Chemistry · 2007 · 77 citations

Surface-active Antioxidants, Biochemistry, Medicine +12

Relationship between the physical properties of chlorogenic acid esters and their ability to inhibit lipid oxidation in oil-in-water emulsions

Keeichi Sasaki, Jean Alamed, Pierre Villeneuve et al. · Food Chemistry · 2009 · 76 citations

Food Chemistry, Chemical Engineering, Engineering +8

Conjugated autoxidizable triene (CAT) assay: A novel spectrophotometric method for determination of antioxidant capacity using triacylglycerol as ultraviolet probe

Mickaël Laguerre, Luis Javier López-Giraldo, Jérôme Lecomte et al. · Analytical Biochemistry · 2008 · 69 citations

Polyphenolics, Biochemistry, Ultraviolet Probe +10