M. Paz San Andres Lledo
University Professor
 Analytical Chemistry, Physical Chemistry and Chemical Engi
Alcala University
Spain
Biography
Dr. M. Paz San Andres Lledo is currently working as a University Professor in the Department of Analytical Chemistry, Physical Chemistry and Chemical Engineering, Alcala University , Spain. Her research interests includes Micro- and nano-aggregates of surfactant, Phase and rheological behavior of surfactants, Organized media: New perspectives in the determination of vitamins and additives in food. She is serving as an editorial member and reviewer of several international reputed journals. Dr. M. Paz San Andres Lledo is the member of many international affiliations. She has successfully completed her Administrative responsibilities. She has authored of many research articles/books related to Micro- and nano-aggregates of surfactant, Phase and rheological behavior of surfactants, Organized media: New perspectives in the determination of vitamins and additives in food.
Research Interest
Micro- and nano-aggregates of surfactant, Phase and rheological behavior of surfactants, Organized media: New perspectives in the determination of vitamins and additives in food
Publications
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SAN ANDRÉS LLEDÓ, M. Paz; DÃEZ PASCUAL, Ana MarÃa; Page 2 SAN TORCUATO SANZ, Javier; Reply with quote VERA LÓPEZ, M. Soledad; "Fluorescence quenching of alpha-tocopherol by graphene dispersed in aqueous surfactant solutions". (ISSN: 0022-2313). Journal of Luminescence. 2017, vol. 187C, p. 169 - 180
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DÃEZ PASCUAL, Ana MarÃa; HERMOSA FERREIRA, Cristina; SAN ANDRÉS LLEDÓ, M. Paz; Reply with quote VERA LÓPEZ, M. Soledad; "Effect of Graphene and Graphene Oxide Dispersions in Poloxamer-407 in the Fluorescence of Riboflavin: A Comparative Study". (ISSN: 1932-7447). Journal of Physical Chemistry C. 2017, vol 121, p. 830-843
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MATEOS MEDINA, RocÃo; VERA LÓPEZ, M. Soledad; PASCUAL ANA MARÃA, DÃez; SAN ANDRÉS LLEDÓ, M. Paz; "Graphene solid phase extraction (SPE) of synthetic antioxidants in complex food matrices". (ISSN: 0889-1575). Journal of Food Composition and Analysis. 2017, vol 62C, p. 223-230