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A review of analytical methods measuring lipid oxidation status in foods: a challenging task

European food research & technology, 2013-01, Vol.236 (1), p.1-15

2013

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Stability of avocado oil during heating: Comparative study to olive oil

Food chemistry, 2012-05, Vol.132 (1), p.439-446

2012

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Phenolic compounds of blackthorn (Prunus spinosa L.) and influence of in vitro digestion on their antioxidant capacity

Journal of functional foods, 2015-12, Vol.19, p.49-62

2015

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Bioaccessibility of rutin, caffeic acid and rosmarinic acid: Influence of the in vitro gastrointestinal digestion models

Journal of functional foods, 2016-10, Vol.26, p.428-438

2016

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Oils and Bioactive Lipids: Quality, Stability, and Functionality

Foods, 2021-05, Vol.10 (6), p.1248

2021

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Application of HPP for the Development of a Dessert Elaborated with Casein and Cocoa for a Dysphagia Diet

Foods, 2023-02, Vol.12 (4), p.882

2023

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Evaluation of Hemp Seed Oils Stability under Accelerated Storage Test

Antioxidants, 2022-02, Vol.11 (3), p.490

2022

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A Cake Made with No Animal Origin Ingredients: Physical Properties and Nutritional and Sensory Quality

Foods, 2022-12, Vol.12 (1), p.54

2022

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A novel approach to monitor the oxidation process of different types of heated oils by using chemometric tools

Food research international, 2014-03, Vol.57, p.152-161

2014

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A texture-modified dessert with high nutritional value designed for people with dysphagia: effect of refrigeration and frozen storage

Food Science and Human Wellness, 2024-01, Vol.13 (1), p.462-471

2024

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Exploring Tools for Designing Dysphagia-Friendly Foods: A Review

Foods, 2021-06, Vol.10 (6), p.1334

2021

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Natural antioxidants (rosemary and parsley) in microwaved ground meat patties: effects of in vitro digestion

Journal of the science of food and agriculture, 2024-05, Vol.104 (7), p.4465-4472

2024

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Margarines and Fast-Food French Fries: Low Content of trans Fatty Acids

Nutrients, 2017-06, Vol.9 (7), p.662

2017

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Bioaccessibility and biological activity of Melissa officinalis, Lavandula latifolia and Origanum vulgare extracts: Influence of an in vitro gastrointestinal digestion

Journal of functional foods, 2018-05, Vol.44, p.146-154

2018

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Oxidative Stability and Genotoxic Activity of Vegetable Oils Subjected to Accelerated Oxidation and Cooking Conditions

Foods, 2023-05, Vol.12 (11), p.2186

2023

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Health-related messages in the labeling of processed meat products: a market evaluation

Food & nutrition research, 2019-05, Vol.63, p.1-7

2019

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Effects of In Vitro Digestion on the Antioxidant Activity of Three Phenolic Extracts from Olive Mill Wastewaters

Antioxidants, 2022-12, Vol.12 (1), p.22

2022

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Chemical composition, mineral content and antioxidant activity of Verbena officinalis L

Food science & technology, 2011-05, Vol.44 (4), p.875-882

2011

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Using canola oil hydrogels and organogels to reduce saturated animal fat in meat batters

Food research international, 2019-08, Vol.122, p.129-136

2019

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Validation of a gas chromatography–mass spectrometry method for the analysis of sterol oxidation products in serum

Journal of chromatography. B, Analytical technologies in the biomedical and life sciences, 2008-03, Vol.864 (1), p.61-68

2008

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Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausages

Meat science, 2016-11, Vol.121, p.107-113

2016

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Analysis of volatile compounds by GC–MS of a dry fermented sausage: chorizo de Pamplona

Food research international, 2001, Vol.34 (1), p.67-75

2001

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Effect of baking conditions on resistant starch: Model systems and cake formulations

Food chemistry, 2024-08, Vol.449, p.139174-139174, Article 139174

2024

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Intensity of lipid oxidation and formation of cholesterol oxidation products during frozen storage of raw and cooked chicken

Journal of the science of food and agriculture, 2005-01, Vol.85 (1), p.141-146

2005

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Comparison between the use of hydrocolloids (xanthan gum) and high-pressure processing to obtain a texture-modified puree for dysphagia

Food research international, 2023-08, Vol.170, p.112975-112975, Article 112975

2023

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A review of analytical methods measuring lipid oxidation status in foods: a challenging task

Stability of avocado oil during heating: Comparative study to olive oil

Phenolic compounds of blackthorn (Prunus spinosa L.) and influence of in vitro digestion on their antioxidant capacity

Bioaccessibility of rutin, caffeic acid and rosmarinic acid: Influence of the in vitro gastrointestinal digestion models

Oils and Bioactive Lipids: Quality, Stability, and Functionality

Application of HPP for the Development of a Dessert Elaborated with Casein and Cocoa for a Dysphagia Diet

Evaluation of Hemp Seed Oils Stability under Accelerated Storage Test

A Cake Made with No Animal Origin Ingredients: Physical Properties and Nutritional and Sensory Quality

A novel approach to monitor the oxidation process of different types of heated oils by using chemometric tools

A texture-modified dessert with high nutritional value designed for people with dysphagia: effect of refrigeration and frozen storage

Exploring Tools for Designing Dysphagia-Friendly Foods: A Review

Natural antioxidants (rosemary and parsley) in microwaved ground meat patties: effects of in vitro digestion

Margarines and Fast-Food French Fries: Low Content of trans Fatty Acids

Bioaccessibility and biological activity of Melissa officinalis, Lavandula latifolia and Origanum vulgare extracts: Influence of an in vitro gastrointestinal digestion

Oxidative Stability and Genotoxic Activity of Vegetable Oils Subjected to Accelerated Oxidation and Cooking Conditions

Health-related messages in the labeling of processed meat products: a market evaluation

Effects of In Vitro Digestion on the Antioxidant Activity of Three Phenolic Extracts from Olive Mill Wastewaters

Chemical composition, mineral content and antioxidant activity of Verbena officinalis L

Using canola oil hydrogels and organogels to reduce saturated animal fat in meat batters

Validation of a gas chromatography–mass spectrometry method for the analysis of sterol oxidation products in serum

Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausages

Analysis of volatile compounds by GC–MS of a dry fermented sausage: chorizo de Pamplona

Effect of baking conditions on resistant starch: Model systems and cake formulations

Intensity of lipid oxidation and formation of cholesterol oxidation products during frozen storage of raw and cooked chicken

Comparison between the use of hydrocolloids (xanthan gum) and high-pressure processing to obtain a texture-modified puree for dysphagia

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