Carlos Bravo‐Díaz

Author

Carlos Bravo‐Díaz

Also Known As

Bravo Díaz, Carlos Daniel, Bravo-Diaz, Carlos, C Bravo-Dı́az, C. BRAVO, C. Bravo, C. Bravo-Diaz, C. Bravo-Díaz, Carlos Bravo, Carlos Bravo-Diaz, Carlos Bravo-Díaz

182

Publications

3.8K

Citations

H-Index

Concepts

All Affiliations

Universidade de Vigo Universidade do Porto Rede de Química e Tecnologia Rutgers, The State University of New Jersey

About

Carlos Bravo‐Díaz is an author at Universidade de Vigo specializing in engineering, chemistry, and analytical chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	23	45	1.4K
2	Medicine	12	12	414
3	Natural Sciences	11	11	328
4	Health Sciences	10	10	342
5	Public Health	1	1	60

Carlos Bravo‐Díaz

Publications

2.8K

Citations

H-Index

Page 1

	Year	Citations
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, Journal of Agricultural and Food Chemistry EngineeringFood AnalysisLipid PeroxidationPseudophase Model InterpretationPolyphenolics	2013	103
Modeling chemical reactivity in emulsions Laurence S. Romsted, Carlos Bravo‐Díaz Current Opinion in Colloid & Interface Science Chemical EngineeringEngineeringMicroemulsionChemical ReactivityTransport Phenomena	2012	91
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, Food Chemistry Food ChemistryFood Bioactive CompoundOlive Oil EmulsionsPseudophase Model InterpretationPolyphenolics	2014	88
To Model Chemical Reactivity in Heterogeneous Emulsions, Think Homogeneous Microemulsions Carlos Bravo‐Díaz, Laurence S. Romsted, Changyao Liu, Langmuir EngineeringChemistrySoft MatterSolution (Chemistry)Emulsion	2015	75
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 Food ChemistryFood ColloidCorn Oil EmulsionsGallic AcidEmulsifier Concentration	2012	71
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 João Almeida, Sonia Losada‐Barreiro, Marlene Costa, Journal of Agricultural and Food Chemistry Food ChemistryAntioxidant HydrophobicityFood ColloidBiomanufacturingLipid Analysis	2016	68
Distribution of Hydroxytyrosol and Hydroxytyrosol Acetate in Olive Oil Emulsions and Their Antioxidant Efficiency Patrícia Lisete-Torres, Sonia Losada‐Barreiro, Hélio M. T. Albuquerque, Journal of Agricultural and Food Chemistry	2012	65
A new method for monitoring dediazoniation reactions: Simultaneous monitoring of concentration and rates of product formation and loss of starting material for the dediazoniation ofp-methylbenzenediazonium tetrafluoroborate M. Carmen Garcia-Meijide, Carlos Bravo‐Díaz, Laurence S. Romsted International Journal of Chemical Kinetics Chemical EngineeringDediazoniation ReactionsDediazoniation ProductsEngineeringChemical Measurement	1998	62
pH Effects on Ethanolysis of Some Arenediazonium Ions: Evidence for Homolytic Dediazoniation Proceeding through Formation of Transient Diazo Ethers Román Pazo‐Llorente, Carlos Bravo‐Díaz, Elisa González‐Romero European Journal of Organic Chemistry Solvent ExtractionChemical EngineeringEngineeringLow PhChemical Analysis	2004	61
Effect of alcohols on catalysis by dodecyl sulfate micelles Carlos Bravo‐Díaz, J. Ramón Leis, M. Elena Peña The Journal of Physical Chemistry EngineeringChemical AnalysisDodecyl Sulfate MicellesAltmetric Attention ScoreOrganic Chemistry	1992	60

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