Publikationen (11) Publikationen von ANDREA MARTINEZ YUSTA

2024

  1. Addition of olive by-product extracts to sunflower oil: Study by 1H NMR on the antioxidant effect during potato deep-frying and further in vitro digestion

    LWT, Vol. 206

2023

  1. Interlaboratory study on lipid oxidation during accelerated storage trials with rapeseed and sunflower oil analyzed by conjugated dienes as primary oxidation products

    European Journal of Lipid Science and Technology, Vol. 125, Núm. 10

  2. Polylactic acid as a promising sustainable plastic packaging for edible oils

    Food Packaging and Shelf Life, Vol. 36

2019

  1. Enrichment of Sunflower Oil with γ-Tocopherol. Study by 1H NMR of Its Effect Under Accelerated Storage Conditions

    European Journal of Lipid Science and Technology, Vol. 121, Núm. 6

2016

  1. Monitoring compositional changes in sunflower oil-derived deep-frying media by 1H Nuclear Magnetic Resonance

    European Journal of Lipid Science and Technology, Vol. 118, Núm. 7, pp. 984-996

2015

  1. Aldehydes after Prolonged Heating at Frying Temperature

    Processing and Impact on Active Components in Food (Elsevier Inc.), pp. 251-258

2014

  1. 1H NMR, a tool for qualitative and quantitative study of food lipid composition and of its evolution in degradation processes

    Nuclear Magnetic Resonance (NMR): Theory, Applications and Technology (Nova Science Publishers, Inc.), pp. 221-250

  2. A review of thermo-oxidative degradation of food lipids studied by 1H NMR spectroscopy: Influence of degradative conditions and food lipid nature

    Comprehensive Reviews in Food Science and Food Safety, Vol. 13, Núm. 5, pp. 838-859

  3. A study by 1H nuclear magnetic resonance of the influence on the frying medium composition of some soybean oil-food combinations in deep-frying

    Food Research International, Vol. 55, pp. 347-355

  4. Deep-frying food in extra virgin olive oil: A study by 1H nuclear magnetic resonance of the influence of food nature on the evolving composition of the frying medium

    Food Chemistry, Vol. 150, pp. 429-437

  5. Deep-frying. A study of the influence of the frying medium and the food nature, on the lipidic composition of the fried food, using 1H nuclear magnetic resonance

    Food Research International, Vol. 62, pp. 998-1007