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List of works by Fátima Paiva-Martins

A Convenient Synthesis of Hydroxytyrosol Monosulfate Metabolites

scientific article published on 22 October 2015

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

scientific article published on 18 November 2014

A new family of hydroxytyrosol phenolipids for the antioxidant protection of liposomal systems

scientific article published on 02 December 2020

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

scientific article

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

scientific article published on 17 March 2011

Activity and location of olive oil phenolic antioxidants in liposomes.

scientific article

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

scientific article published on 11 May 2019

Antioxidant activity of hydroxytyrosol acetate compared with that of other olive oil polyphenols

scientific article published in May 2001

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

scientific article published in April 2006

Antiproliferative Activity of Olive Oil Phenolics against Human Melan oma Cells

Characterization of antioxidant olive oil biophenols by spectroscopic methods

scientific article published on 01 January 2011

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

scientific article published on 01 March 2019

Determination of the inclusion complex constant between oleuropein and cyclodextrins by complexation theory

Distribution and Antioxidant Efficiency of Resveratrol in Stripped Corn Oil Emulsions

scientific article published on 4 April 2014

Distribution of Hydroxytyrosol and Hydroxytyrosol Acetate in Olive Oil Emulsions and Their Antioxidant Efficiency

scientific article published on 13 July 2012

Distribution of catechol in emulsions

Effects of Acidity, Temperature and Emulsifier Concentration on the Distribution of Caffeic Acid in Stripped Corn and Olive Oil-in-Water Emulsions

Effects of Enrichment of Refined Olive Oil with Phenolic Compounds from Olive Leaves

scientific article published in May 2007

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

scientific article published in May 2006

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

scientific article published on 04 December 2019

Effects of olive oil polyphenols on erythrocyte oxidative damage

scientific article

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

scientific article published on 10 April 2014

Effects of the olive oil phenol metabolite 3,4-DHPEA-EDAH2 on human erythrocyte oxidative damage

scientific article published in July 2015

Enhancement of the antioxidant efficiency of gallic acid derivatives in intact fish oil-in-water emulsions through optimization of their interfacial concentrations

scientific article published on 01 August 2018

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

scientific article published on 17 March 2017

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

scientific article published on 28 October 2019

Interactions of ferric ions with olive oil phenolic compounds

scientific article published in April 2005

Interfacial Concentrations of Hydroxytyrosol Derivatives in Fish Oil-in-Water Emulsions and Nanoemulsions and Its Influence on Their Lipid Oxidation: Droplet Size Effects

scientific article published on 18 December 2020

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.

scientific article

Involvement of endothelium in the vasorelaxant effects of 3,4-DHPEA-EA and 3,4-DHPEA-EDA, two major functional bioactives in olive oil

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

scientific article published on 27 June 2008

Isolation and characterization of the antioxidant component 3,4-dihydroxyphenylethyl 4-formyl-3-formylmethyl-4-hexenoate from olive (Olea europaea) leaves.

scientific article

Lipophilic phenolic antioxidants: correlation between antioxidant profile, partition coefficients and redox properties

scientific article

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

scientific article published on 18 June 2013

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

scientific article published on 15 June 2018

Optimizing the efficiency of antioxidants in emulsions by lipophilization: tuning interfacial concentrations

scholarly article in RSC Advances, vol. 6 no. 94, 2016

Oxidative stability of olive oil after food processing and comparison with other vegetable oils

article published in 2010

Oxidative stability of olive oil and its polyphenolic compounds after boiling vegetable process

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

scientific article published on 31 May 2016

Potential of selected Portuguese cultivars for the production of high quality monovarietal virgin olive oil

article

Powerful protective role of 3,4-dihydroxyphenylethanol-elenolic acid dialdehyde against erythrocyte oxidative-induced hemolysis

scientific article published in January 2010

Protective activity of hydroxytyrosol metabolites on erythrocyte oxidative-induced hemolysis

scientific article published on 28 June 2013

Protective effect of olive oil polyphenol phase II sulfate conjugates on erythrocyte oxidative-induced hemolysis

scientific article published on 17 September 2020

Synthesis and preliminary biological evaluation of new phenolic and catecholic dehydroamino acid derivatives

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

scientific article published on 11 March 2019

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

article

The effect of olive leaf supplementation on the constituents of blood and oxidative stability of red blood cells

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

scientific article published on 27 February 2009

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

scientific article

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