Publicaciones en las que colabora con BARBARA NIEVA ECHEVARRIA (10)

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

2018

  1. Effects of different cooking methods on the lipids and volatile components of farmed and wild European sea bass (Dicentrarchus labrax)

    Food Research International, Vol. 103, pp. 48-58

2017

  1. 1H NMR and SPME-GC/MS study of hydrolysis, oxidation and other reactions occurring during in vitro digestion of non-oxidized and oxidized sunflower oil. Formation of hydroxy-octadecadienoates

    Food Research International, Vol. 91, pp. 171-182

  2. Changes provoked by boiling, steaming and sous-vide cooking in the lipid and volatile profile of European sea bass

    Food Research International, Vol. 99, pp. 630-640

  3. Fish in vitro digestion: Influence of fish salting on the extent of lipolysis, oxidation, and other reactions

    Journal of Agricultural and Food Chemistry, Vol. 65, Núm. 4, pp. 879-891

2016

  1. A study by 1H NMR on the influence of some factors affecting lipid in vitro digestion

    Food Chemistry, Vol. 211, pp. 17-26

  2. The influence of frying technique, cooking oil and fish species on the changes occurring in fish lipids and oil during shallow-frying, studied by 1H NMR

    Food Research International, Vol. 84, pp. 150-159

2015

  1. 2,6-Di-Tert-Butyl-Hydroxytoluene and Its Metabolites in Foods

    Comprehensive Reviews in Food Science and Food Safety, Vol. 14, Núm. 1, pp. 67-80

  2. Usefulness of 1H NMR in assessing the extent of lipid digestion

    Food Chemistry, Vol. 179, pp. 182-190

2014

  1. A method based on 1H NMR spectral data useful to evaluate the hydrolysis level in complex lipid mixtures

    Food Research International, Vol. 66, pp. 379-387