PATRICIA SOPELANA GARAY-rekin lankidetzan egindako argitalpenak (34)

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

2021

  1. 1h nmr study of the in vitro digestion of highly oxidized soybean oil and the effect of the presence of ovalbumin

    Foods, Vol. 10, Núm. 7

2020

  1. Assessment of soybean oil oxidative stability from rapid analysis of its minor component profile

    Molecules, Vol. 25, Núm. 20

2019

  1. The potential of lysine to extend the shelf life of soybean oil evidenced by 1 H Nuclear Magnetic Resonance

    LWT, Vol. 105, pp. 169-176

  2. A dual perspective of the action of lysine on soybean oil oxidation process obtained by combining 1H NMR and LC-MS: Antioxidant effect and generation of Lysine-Aldehyde adducts

    Antioxidants, Vol. 8, Núm. 9

  3. Aceite de oliva enriquecido en licopeno: estabilidad oxidativa

    Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019

  4. Influence of minor components on lipid bioaccessibility and oxidation during in vitro digestion of soybean oil

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 10, pp. 4793-4800

  5. La adición de L-cisteína permite alargar la vida útil del aceite de soja

    Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019

  6. The key role of ovalbumin in lipid bioaccessibility and oxidation product profile during the in vitro digestion of slightly oxidized soybean oil

    Food and Function, Vol. 10, Núm. 7, pp. 4440-4451

2018

  1. A thorough insight into the complex effect of gamma-tocopherol on the oxidation process of soybean oil by means of 1H Nuclear Magnetic Resonance. Comparison with alpha-tocopherol

    Food Research International, Vol. 114, pp. 230-239

  2. Prooxidant effect of α-tocopherol on soybean oil. Global monitoring of its oxidation process under accelerated storage conditions by 1H nuclear magnetic resonance

    Food Chemistry, Vol. 245, pp. 312-323

2017

  1. A new methodology capable of characterizing most volatile and less volatile minor edible oils components in a single chromatographic run without solvents or reagents. Detection of new components

    Food Chemistry, Vol. 221, pp. 1135-1144

2016

  1. Influence of fat and phytosterols concentration in margarines on their degradation at high temperature. A study by 1H Nuclear Magnetic Resonance

    Food Chemistry, Vol. 197, pp. 1256-1263

2015

  1. Margarine: Composition and Analysis

    Encyclopedia of Food and Health (Elsevier Inc.), pp. 646-653

2014

  1. 1H Nuclear Magnetic Resonance monitoring of the degradation of margarines of varied compositions when heated to high temperature

    Food Chemistry, Vol. 165, pp. 119-128

  2. Complexity and uniqueness of the aromatic profile of smoked and unsmoked herreño cheese

    Molecules, Vol. 19, Núm. 6, pp. 7937-7958

2013

  1. Characterisation of the lipidic components of margarines by 1H Nuclear Magnetic Resonance

    Food Chemistry, Vol. 141, Núm. 4, pp. 3357-3364

2011

  1. Contamination of cheese by polycyclic aromatic hydrocarbons in traditional smoking. Influence of the position in the smokehouse on the contamination level of smoked cheese

    Journal of Dairy Science, Vol. 94, Núm. 4, pp. 1679-1690

  2. Oxidative stability, volatile components and polycyclic aromatic hydrocarbons of cold-smoked sardine (Sardina pilchardus) and dolphinfish (Coryphaena hippurus)

    LWT - Food Science and Technology, Vol. 44, Núm. 6, pp. 1517-1524

2007

  1. Occurrence of polycyclic aromatic hydrocarbons in artisanal palmero cheese smoked with two types of vegetable matter

    Journal of Dairy Science, Vol. 90, Núm. 6, pp. 2717-2725