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(WKP)Q57911897
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0000-0001-9267-7016
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orcid
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17435284400
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scopus
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(OCoLC)Q57911897
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100
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Luis Javier López-Giraldo
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researcher, ORCID id # 0000-0001-9267-7016
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en
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375
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1
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iso5218
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400
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Luis Javier López-Giraldo
‡c
onderzoeker
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nl
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670
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Author's Does hydrophobicity always enhance antioxidant drugs? A cut-off effect of the chain length of functionalized chlorogenate esters on ROS-overexpressing fibroblasts.
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670
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Author's Insight of Polyphenol Oxidase Enzyme Inhibition and Total Polyphenol Recovery from Cocoa Beans
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670
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Author's Kinetic and stoichiometry of the reaction of chlorogenic acid and its alkyl esters against the DPPH radical.
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670
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Author's Preparative Separation of Procyanidins from Cocoa Polyphenolic Extract: Comparative Study of Different Fractionation Techniques
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670
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Author's Relationship between hydrophobicity and antioxidant ability of "phenolipids" in emulsion: a parabolic effect of the chain length of rosmarinate esters.
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909
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(scopus) 17435284400
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1
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909
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(orcid) 0000000192677016
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1
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919
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kineticandstoichiometryofthereactionofchlorogenicacidanditsalkylestersagainstthedpphradical
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Kinetic and stoichiometry of the reaction of chlorogenic acid and its alkyl esters against the DPPH radical.
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1
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919
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insightofpolyphenoloxidaseenzymeinhibitionandtotalpolyphenolrecoveryfromcocoabeans
‡A
Insight of Polyphenol Oxidase Enzyme Inhibition and Total Polyphenol Recovery from Cocoa Beans
‡9
1
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919
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‡a
doeshydrophobicityalwaysenhanceantioxidantdrugsacutoffeffectofthechainlengthoffunctionalizedchlorogenateestersonrosoverexpressingfibroblasts
‡A
Does hydrophobicity always enhance antioxidant drugs? A cut-off effect of the chain length of functionalized chlorogenate esters on ROS-overexpressing fibroblasts.
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1
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919
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‡a
preparativeseparationofprocyanidinsfromcocoapolyphenolicextractcomparativestudyofdifferentfractionationtechniques
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Preparative Separation of Procyanidins from Cocoa Polyphenolic Extract: Comparative Study of Different Fractionation Techniques
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1
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919
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relationshipbetweenhydrophobicityandantioxidantabilityofphenolipidsinemulsionaparaboliceffectofthechainlengthofrosmarinateesters
‡A
Relationship between hydrophobicity and antioxidant ability of "phenolipids" in emulsion: a parabolic effect of the chain length of rosmarinate esters.
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