MARIA LUISA IBARGOITIA ISASI-ISASMENDI-rekin lankidetzan egindako argitalpenak (14)

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

2019

  1. 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

2018

  1. 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

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

2004

  1. Components detected by headspace-solid phase microextraction in artisanal fresh goat's cheese smoked using dry prickly pear (Opuntia ficus indica)

    Lait, Vol. 84, Núm. 4, pp. 385-397

  2. Components detected by means of solid-phase microextraction and gas chromatography/mass spectrometry in the headspace of artisan fresh goat cheese smoked by traditional methods

    Journal of Dairy Science, Vol. 87, Núm. 2, pp. 284-299

1998

  1. Efectos del ahumado en los productos cárnicos

    Alimentación, equipos y tecnología, Año 17, Núm. 1, pp. 107-114