Patricia Sancho Uriarte-rekin lankidetzan egindako argitalpenak (11)

2013

  1. Degradación de aceites comestibles sometidos a temperatura de fritura y formación de tóxicos. Evaluación por rmn de 1h y mefs-cg/em

    Degradación de aceites comestibles sometidos a temperatura de fritura y formación de tóxicos. Evaluación por rmn de 1h y mefs-cg/em

  2. Relationships between the evolution of the percentage in weight of polar compounds and that of the molar percentage of acyl groups of edible oils submitted to frying temperature

    Food Chemistry, Vol. 138, Núm. 2-3, pp. 1351-1354

2012

  1. Aldehydes contained in edible oils of a very different nature after prolonged heating at frying temperature: Presence of toxic oxygenated α,β unsaturated aldehydes

    Food Chemistry, Vol. 131, Núm. 3, pp. 915-926

  2. Monitoring by 1H nuclear magnetic resonance of the changes in the composition of virgin linseed oil heated at frying temperature. Comparison with the evolution of other edible oils

    Food Control, Vol. 28, Núm. 1, pp. 59-68

  3. Simultaneous control of the evolution of the percentage in weight of polar compounds, iodine value, acyl groups proportions and aldehydes concentrations in sunflower oil submitted to frying temperature in an industrial fryer

    Food Control, Vol. 24, Núm. 1-2, pp. 50-56

  4. Study by 1H NMR spectroscopy of the evolution of extra virgin olive oil composition submitted to frying temperature in an industrial fryer for a prolonged period of time

    Food Chemistry, Vol. 134, Núm. 1, pp. 162-172

2011

  1. A very simple, fast, and non-destructive approach to predict the time at which edible oils submitted to high temperature reach the established limits of safety

    Food Chemistry, Vol. 127, Núm. 2, pp. 802-806

  2. Volatile components of several virgin and refined oils differing in their botanical origin

    Journal of the Science of Food and Agriculture, Vol. 91, Núm. 10, pp. 1871-1884

2010

  1. Formation of toxic alkylbenzenes in edible oils submitted to frying temperature. Influence of oil composition in main components and heating time

    Food Research International, Vol. 43, Núm. 8, pp. 2161-2170

2009

  1. Contribution to further understanding of the evolution of sunflower oil submitted to frying temperature in a domestic fryer: Study by1H Nuclear Magnetic Resonance

    Journal of Agricultural and Food Chemistry, Vol. 57, Núm. 17, pp. 7790-7799

2008

  1. Characterization of cod liver oil by spectroscopic techniques. New approaches for the determination of compositional parameters, acyl groups, and cholesterol from 1H nuclear magnetic resonance and fourier transform infrared spectral data

    Journal of Agricultural and Food Chemistry, Vol. 56, Núm. 19, pp. 9072-9079