Sonia Losada‐Barreiro

Maxima in Antioxidant Distributions and Efficiencies with Increasing Hydrophobicity of Gallic Acid and Its Alkyl Esters. The Pseudophase Model Interpretation of the “Cutoff Effect”

Sonia Losada‐Barreiro, Carlos Bravo‐Díaz, Fátima Paiva‐Martins et al. · Journal of Agricultural and Food Chemistry · 2013 · 104 citations

Agriculture, Chemical Engineering, Food Science +13

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

Marlene Costa, Sonia Losada‐Barreiro, Fátima Paiva‐Martins et al. · Food Chemistry · 2014 · 89 citations

Agriculture, Food Science, Food Chemistry +7

Review on phase change material emulsions for advanced thermal management: Design, characterization and thermal performance

David Cabaleiro, Filippo Agresti, Laura Fedele et al. · Renewable and Sustainable Energy Reviews · 2022 · 79 citations

Engineering, Materials Engineering, Materials Science +16

To Model Chemical Reactivity in Heterogeneous Emulsions, Think Homogeneous Microemulsions

Carlos Bravo‐Díaz, Laurence S. Romsted, Changyao Liu et al. · Langmuir · 2015 · 76 citations · Full text

Natural Sciences, Chemical Engineering, Chemistry +17

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

Sonia Losada‐Barreiro, Verónica Sánchez‐Paz, Carlos Bravo‐Díaz · Journal of Colloid and Interface Science · 2012 · 71 citations

Agriculture, Biochemistry, Food Science +15