Publicaciones (13) Publicaciones de EMILIO JOSE GONZALEZ RAMIREZ

2025

  1. Corrigendum to “(1-Deoxy)ceramides in bilayers containing sphingomyelin and cholesterol” [Colloids Surf. B: Biointerfaces 243 (2024) 114155] (Colloids and Surfaces B: Biointerfaces (2024) 243, (S0927776524004144), (10.1016/j.colsurfb.2024.114155))

    Colloids and Surfaces B: Biointerfaces

2024

  1. (1-Deoxy)ceramides in bilayers containing sphingomyelin and cholesterol

    Colloids and Surfaces B: Biointerfaces, Vol. 243

2023

  1. Effects of a N-Maleimide-derivatized Phosphatidylethanolamine on the Architecture and Properties of Lipid Bilayers †

    International Journal of Molecular Sciences, Vol. 24, Núm. 23

  2. Lipids in Mitochondrial Macroautophagy: Phase Behavior of Bilayers Containing Cardiolipin and Ceramide

    International Journal of Molecular Sciences, Vol. 24, Núm. 6

2022

  1. Phase behaviour of C18-N-acyl sphingolipids, the prevalent species in human brain

    Colloids and Surfaces B: Biointerfaces, Vol. 219

2020

  1. C24:0 and C24:1 sphingolipids in cholesterol-containing, five- and six-component lipid membranes

    Scientific Reports, Vol. 10, Núm. 1

  2. Exploring polar headgroup interactions between sphingomyelin and ceramide with infrared spectroscopy

    Scientific Reports, Vol. 10, Núm. 1

2019

  1. Homogeneous and Heterogeneous Bilayers of Ternary Lipid Compositions Containing Equimolar Ceramide and Cholesterol

    Langmuir, Vol. 35, Núm. 15, pp. 5305-5315

  2. Mixing brain cerebrosides with brain ceramides, cholesterol and phospholipids

    Scientific Reports, Vol. 9, Núm. 1

2018

  1. Pb(II) Induces Scramblase Activation and Ceramide-Domain Generation in Red Blood Cells

    Scientific Reports, Vol. 8, Núm. 1

  2. Phase behavior of palmitoyl and egg sphingomyelin

    Chemistry and Physics of Lipids, Vol. 213, pp. 102-110

2017

  1. Complex Effects of 24:1 Sphingolipids in Membranes Containing Dioleoylphosphatidylcholine and Cholesterol

    Langmuir, Vol. 33, Núm. 22, pp. 5545-5554

2014

  1. Thermal and pH Stability of the B-Phycoerythrin from the Red Algae Porphyridium cruentum

    Food Biophysics, Vol. 9, Núm. 2, pp. 184-192