Carlos Bravo‐Díaz

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 · 103 citations

Engineering, Food Analysis, Lipid Peroxidation +16

Modeling chemical reactivity in emulsions

Laurence S. Romsted, Carlos Bravo‐Díaz · Current Opinion in Colloid & Interface Science · 2012 · 91 citations

Chemical Engineering, Engineering, Microemulsion +6

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 · 88 citations

Food Chemistry, Food Bioactive Compound, Olive Oil Emulsions +3

To Model Chemical Reactivity in Heterogeneous Emulsions, Think Homogeneous Microemulsions

Carlos Bravo‐Díaz, Laurence S. Romsted, Changyao Liu et al. · Langmuir · 2015 · 75 citations · Full text

Engineering, Chemistry, Soft Matter +19

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

Food Chemistry, Food Colloid, Corn Oil Emulsions +3