Publicaciones (47) Publicaciones de ENCARNACION GOICOECHEA OSES

2022

  1. Different effects of vitamin C-based supplements on the advance of linseed oil component oxidation and lipolysis during in vitro gastrointestinal digestion

    Foods, Vol. 11, Núm. 1

2020

  1. Bakailao-gibel olio fresko eta oxidatuaren urdail-hesteetako in vitro digestioa: BSA eta BHTren propietate antioxidatzaileen eta azken honetatik eratorritako metabolitoen azterketa.

    Ekaia: Euskal Herriko Unibertsitateko zientzi eta teknologi aldizkaria, Núm. 38, pp. 183-198

  2. Food lipid oxidation under gastrointestinal digestion conditions: A review

    Critical Reviews in Food Science and Nutrition, Vol. 60, Núm. 3, pp. 461-478

  3. Oxidative stability of extra-virgin olive oil enriched or not with lycopene. Importance of the initial quality of the oil for its performance during in vitro gastrointestinal digestion

    Food Research International, Vol. 130

2019

  1. 1H NMR: A powerful tool for lipid digestion research

    Applications of NMR Spectroscopy, Vol. 7, pp. 60-99

  2. Effect of adding alpha-tocopherol on the oxidation advance during in vitro gastrointestinal digestion of sunflower and flaxseed oils

    Food Research International, Vol. 125

2018

  1. E bitaminaren gehikuntza urdail-hesteetako in vitro digestioan: efektu antioxidatzailea edo prooxidatzailea?

    Ekaia: Euskal Herriko Unibertsitateko zientzi eta teknologi aldizkaria, Núm. 34, pp. 83-98

  2. 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. Behaviour of non-oxidized and oxidized flaxseed oils, as models of omega-3 rich lipids, during in vitro digestion. Occurrence of epoxidation reactions

    Food Research International, Vol. 97, pp. 104-115

  3. 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

  4. Direct study of minor extra-virgin olive oil components without any sample modification. 1H NMR multisupression experiment: A powerful tool

    Food Chemistry, Vol. 228, pp. 301-314

  5. Effect of Smoking Using Smoke Flavorings on Several Characteristics of Farmed Sea Bass (Dicentrarchus labrax) Fillets and on their Evolution During Vacuum-Packed Storage at Refrigeration Temperature

    Journal of Food Processing and Preservation, Vol. 41, Núm. 2

  6. Effect of liquid smoking on lipid hydrolysis and oxidation reactions during in vitro gastrointestinal digestion of European sea bass

    Food Research International, Vol. 97, pp. 51-61

  7. Effect of the presence of protein on lipolysis and lipid oxidation occurring during in vitro digestion of highly unsaturated oils

    Food Chemistry, Vol. 235, pp. 21-33

  8. 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

  9. Influence of different salting processes on the evolution of the volatile metabolites of vacuum-packed fillets of farmed and wild sea bass (Dicentrarchus labrax) stored under refrigeration conditions: a study by SPME-GC/MS

    Journal of the Science of Food and Agriculture, Vol. 97, Núm. 3, pp. 967-976

  10. Influence of smoking with smoke flavorings on the oxidative stability of farmed sea bass fillets monitored by 1H NMR and FTIR

    European Journal of Lipid Science and Technology, Vol. 119, Núm. 4

  11. Polyunsaturated lipids and vitamin A oxidation during cod liver oil in vitro gastrointestinal digestion. Antioxidant effect of added BHT

    Food Chemistry, Vol. 232, pp. 733-743

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