Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Paqui Izquierdo"'
Autor:
Paqui Izquierdo, Ken‐ichi Hirayama, Yuzoh Asano, Hiroshi Asaoka, Hironobu Kunieda, Durga P. Acharya, Sadayuki Kokubo, Keiichi Ihara, Yasunobu Shimada, Takeshi Tsunehiro
Publikováno v:
Journal of Dispersion Science and Technology. 27:99-103
The phase behavior in water of pentaglycerol monostearate (C18G5) and pentaglycerol monooleate (C18:1G5) surfactants has been studied as a function of temperature and surfactant weight fraction, W s . The equilibrium phases present at each compositio
Autor:
Joseph C. Dederen, Conxita Solans, N. Azemar, Paqui Izquierdo, Jin Feng, Tharward F. Tadros, María José García-Celma, Jordi Esquena
Publikováno v:
Langmuir. 20:6594-6598
Formation of oil-in-water nano-emulsions has been studied in the water/C12E4/isohexadecane system by the phase inversion temperature emulsification method. Emulsification started at the corresponding hydrophilic-lipophilic balance temperature, and th
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
16 pages, 18 figures, 3 tables.-- PMID: 15072948 [PubMed].-- Available online Dec 16, 2003.-- Issue title: "Emulsions, From Fundamentals to Practical Applications" (3rd World Congress on Emulsions, Lyon, France, Sep 2002).
This review describes
This review describes
Autor:
Johann W. Wiechers, Elvira Escribano, Joseph C. Dederen, Conxita Solans, Paqui Izquierdo, Tharwat F. Tadros, María José García-Celma, Jordi Esquena
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
8 pages, 4 figures.-- PMID: 17641530 [PubMed].
[Objectives/Aims] The influence of emulsion droplet size on the skin penetration of a model drug, tetracaine, was studied. For this purpose, in vitro dermal and transdermal delivery of tetracaine fr
[Objectives/Aims] The influence of emulsion droplet size on the skin penetration of a model drug, tetracaine, was studied. For this purpose, in vitro dermal and transdermal delivery of tetracaine fr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9586447b73751d32c50cfbd17413bf87
http://hdl.handle.net/10261/9732
http://hdl.handle.net/10261/9732
Autor:
Conxita Solans, Paqui Izquierdo, Jordi Esquena, Maria Jose Garcia-Celma, Nuria Uson, Ana Maria Forgiarini, Nuria Azemar, Daniel Morales
Publikováno v:
Adsorption and Aggregation of Surfactants in Solution ISBN: 9780824708436
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e9688e1cd194eb27e204639d710bed2a
https://doi.org/10.1201/9780203910573.ch25
https://doi.org/10.1201/9780203910573.ch25
Publikováno v:
Scopus-Elsevier
Synthesis of the cationic surfactant Nα-lauroylarginine methyl ester hydrochloride (LAM) has been carried out using highly concentrated water-in-oil emulsions as new reaction media. The influence of reaction time, ArgOMe–dodecanoic acid molar rati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1e7ef9d851e1abb40a359df9386c9114
http://www.scopus.com/inward/record.url?eid=2-s2.0-0034236756&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-0034236756&partnerID=MN8TOARS
Autor:
Izquierdo, Paqui1 (AUTHOR), Acharya, DurgaP.1 (AUTHOR), Hirayama, Ken‐ichi1 (AUTHOR), Asaoka, Hiroshi2 (AUTHOR), Ihara, Keiichi2 (AUTHOR), Tsunehiro, Takeshi2 (AUTHOR), Shimada, Yasunobu2 (AUTHOR), Asano, Yuzoh2 (AUTHOR), Kokubo, Sadayuki2 (AUTHOR), Kunieda, Hironobu1 (AUTHOR) kunieda@ynu.ac.jp
Publikováno v:
Journal of Dispersion Science & Technology. Jan2006, Vol. 27 Issue 1, p99-103. 5p. 5 Graphs.
Publikováno v:
Skin Research & Technology. Nov2004, Vol. 10 Issue 4, p1-16. 16p.
Autor:
David J. Goode
This book contains three chapters focusing on the chemistry, toxicology, and environmental impact of pesticide residues. Chapter One reviews recent advances in the formulation of pesticides and their relationship to their efficacy and toxicity. Chapt
Autor:
V Ravishankar Rai, Jamuna A Bai
Nanotechnology is increasingly used in the food industry in the production, processing, packaging, and preservation of foods. It is also used to enhance flavor and color, nutrient delivery, and bioavailability, and to improve food safety and in quali