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PATRICIA
SOPELANA GARAY
IKERTZAILE IRAUNKORRA
Argitalpenak (43) PATRICIA SOPELANA GARAY argitalpenak
2022
2021
2020
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Assessment of soybean oil oxidative stability from rapid analysis of its minor component profile
Molecules, Vol. 25, Núm. 20
2019
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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
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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
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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
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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
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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
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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
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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
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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
2016
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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
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Margarine: Composition and Analysis
Encyclopedia of Food and Health (Elsevier Inc.), pp. 646-653
2014
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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
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Complexity and uniqueness of the aromatic profile of smoked and unsmoked herreño cheese
Molecules, Vol. 19, Núm. 6, pp. 7937-7958
2013
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Characterisation of the lipidic components of margarines by 1H Nuclear Magnetic Resonance
Food Chemistry, Vol. 141, Núm. 4, pp. 3357-3364
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Effect of ultra high temperature (UHT) treatment on coffee brew stability
Food Research International, Vol. 50, Núm. 2, pp. 682-690
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Smoked cheese
HANDBOOK OF CHEESE IN HEALTH: PRODUCTION, NUTRITION AND MEDICAL SCIENCES (WAGENINGEN ACAD PUBL), pp. 313-325
2011
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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