Fatima Paiva-Martins

Fatima Paiva-Martins

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Fatima Paiva-Martins

Fatima Paiva-Martins

Publications by authors named "Fatima Paiva-Martins"

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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.

Food Chem 2020 Apr 28;310:125716. Epub 2019 Oct 28.

REQUIMTE/LAQV, Department of Chemistry and Biochemistry, Faculty of Science, University of Porto, Rua do Campo Alegre 687, Porto, Portugal. Electronic address:

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http://dx.doi.org/10.1016/j.foodchem.2019.125716DOI Listing
April 2020

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.

J Colloid Interface Sci 2020 Mar 4;562:352-362. Epub 2019 Dec 4.

Universidad de Vigo, Facultad de Química, Departamento de Química - Física, 36310 Vigo, Spain.

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http://dx.doi.org/10.1016/j.jcis.2019.12.011DOI Listing
March 2020

An efficient one-pot synthesis of polyphenolic amino acids and evaluation of their radical-scavenging activity.

Bioorg Chem 2019 Aug 11;89:102983. Epub 2019 May 11.

REQUIMTE/LAQV, Department of Chemistry and Biochemistry, Faculty of Science, University of Porto, Rua do Campo Alegre 687, Porto, Portugal.

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http://dx.doi.org/10.1016/j.bioorg.2019.102983DOI Listing
August 2019

Control of antioxidant efficiency of chlorogenates in emulsions: modulation of antioxidant interfacial concentrations.

J Sci Food Agric 2019 Jun 1;99(8):3917-3925. Epub 2019 Mar 1.

Department of Chemistry, University of Minho, Campus de Gualtar, Braga, Portugal.

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http://dx.doi.org/10.1002/jsfa.9615DOI Listing
June 2019

Targeting Antioxidants to Interfaces: Control of the Oxidative Stability of Lipid-Based Emulsions.

J Agric Food Chem 2019 Mar 11;67(11):3266-3274. Epub 2019 Mar 11.

REQUIMTE-LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências , Universidade do Porto . 4169-007 Porto , Portugal.

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http://dx.doi.org/10.1021/acs.jafc.8b06545DOI Listing
March 2019

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

Food Res Int 2018 10 15;112:192-198. Epub 2018 Jun 15.

Department of Physical Chemistry, Faculty of Chemistry, University of Vigo, Vigo 36200, Spain.

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http://dx.doi.org/10.1016/j.foodres.2018.06.007DOI Listing
October 2018

Toxicity of phenolipids: Protocatechuic acid alkyl esters trigger disruption of mitochondrial membrane potential and caspase activation in macrophages.

Chem Phys Lipids 2017 08 3;206:16-27. Epub 2017 Jun 3.

REQUIMTE/LAQV, Laboratório de Farmacognosia, Departamento de Química, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, N° 228, 4050-213, Porto, Portugal.

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https://linkinghub.elsevier.com/retrieve/pii/S00093084173007
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http://dx.doi.org/10.1016/j.chemphyslip.2017.05.013DOI Listing
August 2017

In Vitro Anti-Inflammatory and Cytotoxic Effects of Aqueous Extracts from the Edible Sea Anemones Anemonia sulcata and Actinia equina.

Int J Mol Sci 2017 Mar 17;18(3). Epub 2017 Mar 17.

REQUIMTE/LAQV, Laboratório de Farmacognosia, Departamento de Química, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, no. 228, 4050-313 Porto, Portugal.

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http://dx.doi.org/10.3390/ijms18030653DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC5372665PMC
March 2017

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

J Sci Food Agric 2017 Jan 31;97(2):564-571. Epub 2016 May 31.

Department of Physical Chemistry, Faculty of Chemistry, University of Vigo, Vigo, 36200, Spain.

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http://dx.doi.org/10.1002/jsfa.7765DOI Listing
January 2017

A Convenient Synthesis of Hydroxytyrosol Monosulfate Metabolites.

J Agric Food Chem 2015 Nov 22;63(43):9565-71. Epub 2015 Oct 22.

REQUIMTE, Faculdade de Ciências, Universidade do Porto , Rua do Campo Alegre, 687, 4169-007 Porto, Portugal.

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http://dx.doi.org/10.1021/acs.jafc.5b04307DOI Listing
November 2015

Effects of the dietary incorporation of olive leaves on growth performance, digestibility, blood parameters and meat quality of growing pigs.

J Sci Food Agric 2014 Nov 10;94(14):3023-9. Epub 2014 Apr 10.

Centro de Investigação em Química, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, N° 687, P-4169-007, Porto, Portugal; Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, N° 687, P-4169-007, Porto, Portugal.

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http://dx.doi.org/10.1002/jsfa.6650DOI Listing
November 2014

Distribution and Antioxidant Efficiency of Resveratrol in Stripped Corn Oil Emulsions.

Antioxidants (Basel) 2014 Apr 4;3(2):212-28. Epub 2014 Apr 4.

CIQ-UP, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Porto 4169-007, Portugal.

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http://dx.doi.org/10.3390/antiox3020212DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4665480PMC
April 2014

Maxima in antioxidant distributions and efficiencies with increasing hydrophobicity of gallic acid and its alkyl esters. The pseudophase model interpretation of the "cutoff effect".

J Agric Food Chem 2013 Jul 18;61(26):6533-43. Epub 2013 Jun 18.

Departamento Química Física, Facultad Química, Universidad de Vigo, 36200 Vigo, Spain.

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http://dx.doi.org/10.1021/jf400981xDOI Listing
July 2013

Protective activity of hydroxytyrosol metabolites on erythrocyte oxidative-induced hemolysis.

J Agric Food Chem 2013 Jul 28;61(27):6636-42. Epub 2013 Jun 28.

Centro de Investigação em Química and Departamento de Química, Faculdade de Ciências, Universidade do Porto , Rua do Campo Alegre, 687, 4169-007 Porto, Portugal.

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http://dx.doi.org/10.1021/jf4016202DOI Listing
July 2013

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

J Sci Food Agric 2013 May 29;93(7):1727-32. Epub 2012 Nov 29.

Centro de Investigação em Química, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, No. 687, P-4169-007, Porto, Portugal.

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http://dx.doi.org/10.1002/jsfa.5958DOI Listing
May 2013

Distribution of hydroxytyrosol and hydroxytyrosol acetate in olive oil emulsions and their antioxidant efficiency.

J Agric Food Chem 2012 Jul 13;60(29):7318-25. Epub 2012 Jul 13.

Departamento de Química e Bioquímica, Centro de Investigação em Química (CIQ-UP), Faculdade de Ciências, Universidade do Porto, 4169-007 Porto, Portugal.

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http://dx.doi.org/10.1021/jf301998sDOI Listing
July 2012

Temperature and emulsifier concentration effects on gallic acid distribution in a model food emulsion.

J Colloid Interface Sci 2012 Mar 2;370(1):73-9. Epub 2012 Jan 2.

Universidad de Vigo, Fac. Química, Dpto Química Física, 36200 Vigo, Spain.

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http://dx.doi.org/10.1016/j.jcis.2011.12.057DOI Listing
March 2012

Absorption and metabolism of olive oil secoiridoids in the small intestine.

Br J Nutr 2011 Jun 17;105(11):1607-18. Epub 2011 Mar 17.

CIQ, Departamento de Química, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 687 Porto, Portugal.

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http://www.journals.cambridge.org/abstract_S000711451000526X
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http://dx.doi.org/10.1017/S000711451000526XDOI Listing
June 2011

Characterization of antioxidant olive oil biophenols by spectroscopic methods.

J Sci Food Agric 2011 Jan;91(2):309-14

CIQ, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Portugal.

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http://dx.doi.org/10.1002/jsfa.4186DOI Listing
January 2011

The effect of olive leaves supplementation on the feed digestibility, growth performances of pigs and quality of pork meat.

Meat Sci 2009 Aug 27;82(4):438-43. Epub 2009 Feb 27.

Centro de Investigação em Química, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, n° 687, 4169-007 Porto, Portugal; Departamento de Química, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, n° 687, 4169-007 Porto, Portugal.

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http://dx.doi.org/10.1016/j.meatsci.2009.02.014DOI Listing
August 2009

Effects of olive oil polyphenols on erythrocyte oxidative damage.

Mol Nutr Food Res 2009 May;53(5):609-16

Centro de Investigação em Química (CIQ), Departamento de Química, Faculdade de Ciências, Universidade do Porto, Porto, Portugal.

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http://dx.doi.org/10.1002/mnfr.200800276DOI Listing
May 2009

Isolation and characterization of a new hydroxytyrosol derivative from olive (Olea europaea) leaves.

J Agric Food Chem 2008 Jul 27;56(14):5582-8. Epub 2008 Jun 27.

Centro de Investigacao em Quimica, Faculdade de Ciencias, Universidade do Porto, Rua do Campo Alegre, n degrees 687, 4169-007 Porto, Portugal.

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http://dx.doi.org/10.1021/jf800698yDOI Listing
July 2008

Effects of enrichment of refined olive oil with phenolic compounds from olive leaves.

J Agric Food Chem 2007 May 17;55(10):4139-43. Epub 2007 Apr 17.

Centro de Investigação em Química and Departamento de Química, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, no. 687, 4169-007 Porto, Portugal.

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http://dx.doi.org/10.1021/jf063093yDOI Listing
May 2007

Effects of copper on the antioxidant activity of olive polyphenols in bulk oil and oil-in-water emulsions.

J Agric Food Chem 2006 May;54(10):3738-43

Centro de Investigação em Química, Departamento de Química, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, n 687, 4169-007 Porto, Portugal.

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http://dx.doi.org/10.1021/jf060033jDOI Listing
May 2006

Antioxidant profile of dihydroxy- and trihydroxyphenolic acids--a structure-activity relationship study.

Free Radic Res 2006 Apr;40(4):433-42

REQUIMTE, Departamento de Química-Física, Universidade do Porto, Faculdade de Farmácia, Porto, Portugal.

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http://www.tandfonline.com/doi/full/10.1080/1071576050054044
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http://dx.doi.org/10.1080/10715760500540442DOI Listing
April 2006

Interactions of ferric ions with olive oil phenolic compounds.

J Agric Food Chem 2005 Apr;53(7):2704-9

Centro de Investigação em Química, Departamento de Química, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, no. 687, 4169-007 Porto, Portugal.

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http://pubs.acs.org/doi/abs/10.1021/jf0481094
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http://dx.doi.org/10.1021/jf0481094DOI Listing
April 2005

Activity and location of olive oil phenolic antioxidants in liposomes.

Chem Phys Lipids 2003 Jun;124(1):23-36

Departamento de Química, Centro de Investigação em Química, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, no 687, 4169-007 Porto, Portugal.

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http://dx.doi.org/10.1016/s0009-3084(03)00032-xDOI Listing
June 2003