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Analysis of olive and hazelnut oil mixtures by high-performance liquid chromatography–atmospheric pressure chemical ionisation mass spectrometry of triacylglycerols and gas–liquid chromatography of non-saponifiable compounds (tocopherols and sterols)

Journal of Chromatography A, 2000-06, Vol.881 (1), p.149-158

2000

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Effect of increasing amounts of a linoleic-rich dietary fat on the fat composition of four pig breeds. Part II: Fatty acid composition in muscle and fat tissues

Food chemistry, 2007, Vol.100 (4), p.1639-1648

2007

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Biological effects of oxysterols: Current status

Food and Chemical Toxicology, 1996-02, Vol.34 (2), p.193-211

1996

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Effect of increasing amounts of a linoleic-rich dietary fat on the fat composition of four pig breeds. Part I: Backfat fatty acid evolution

Food chemistry, 2006-06, Vol.96 (4), p.538-548

2006

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Triacylglycerol and Phospholipid Composition of Hazelnut (Corylus avellana L.) Lipid Fraction during Fruit Development

Journal of agricultural and food chemistry, 1999-04, Vol.47 (4), p.1410-1415

1999

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Effect of increasing amounts of a linoleic-rich dietary fat on the fat composition of four pig breeds. Part III: Triacylglycerol composition in muscle and fat tissues

Food chemistry, 2007, Vol.102 (1), p.50-58

2007

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Comparison of Fatty Acid and Triacylglycerol Compositions of Different Hazelnut Varieties (Corylus avellana L.) Cultivated in Catalonia (Spain)

Journal of agricultural and food chemistry, 1995-01, Vol.43 (1), p.13-16

1995

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Authentication of Iberian dry-cured ham: New approaches by polymorphic fingerprint and ultrahigh resolution mass spectrometry

Food control, 2016-02, Vol.60, p.370-377

2016

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Influence drying conditions on the hazelnut quality. III. Browning

Drying technology, 1997, Vol.15 (3/4), p.989-1002

1997

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Analysis of sterol oxidation products in foods

Journal of AOAC International, 2004-03, Vol.87 (2), p.441-466

2004

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The hygroscopic behaviour of the hazelnut

Journal of food engineering, 1995, Vol.25 (2), p.197-208

1995

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Measurement of 2-Thiobarbituric Acid Values in Dark Chicken Meat through Derivative Spectrophotometry: Influence of Various Parameters

Journal of agricultural and food chemistry, 2000-04, Vol.48 (4), p.1155-1159

2000

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Influence of variety and geographical origin on the lipid fraction of hazelnuts ( Coryllus avellana L.) from Spain: (II). Triglyceride composition

Food chemistry, 1994, Vol.50 (3), p.245-249

1994

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Influence of variety and geographical origin on the lipid fraction of hazelnuts ( Corylus avellana L.) from Spain: I. Fatty acid composition

Food chemistry, 1993, Vol.48 (4), p.411-414

1993

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Drying characteristics of the hazelnut

Drying technology, 1998, Vol.16 (3/5), p.627-649

1998

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Isomeric trans fatty acids in the Spanish diet and their relationships with changes in fat intake patterns

European journal of clinical nutrition, 1993-09, Vol.47 Suppl 1, p.S62-S65

1993

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Fatty Acid Composition and Nutritional Value of Fresh Eggs, from Large- and Small-Scale Farms

Journal of food composition and analysis, 1994-09, Vol.7 (3), p.171-188

1994

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Fatty acid, tocopherol and sterol content of some hazelnut varieties ( Corylus avellana L.) harvested in Oregon (USA)

Journal of Chromatography A, 1998-05, Vol.805 (1), p.259-268

1998

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The development of a web page for lipid science and research. Main web sites of interest

Grasas y aceites (Sevilla), 2001-08, Vol.52 (3-4), p.241-251

2001

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Selective gas chromatographic determination of cholesterol in eggs

Journal of the American Oil Chemists' Society, 1994-08, Vol.71 (8), p.867-871

1994

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Influence of drying conditions on the hazelnut quality. II. Enzymatic activity

Drying technology, 1997, Vol.15 (3-4), p.979-988

1997

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Influence of drying conditions on the hazelnut quality. I. Lipid oxidation

Drying technology, 1997, Vol.15 (3-4), p.965-977

1997

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Trans fatty acid content of human milk in Spain

Journal of pediatric gastroenterology and nutrition, 1993-05, Vol.16 (4), p.432-434

1993

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Effect of increasing amounts of a linoleic-rich dietary fat on the fat composition of four pig breeds. III. Triacylglycerol composition in muscle and fat tissues

Food chemistry, 2007, Vol.102, p.50-58

2007

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Fatty Acids Including trans Content of Commercial Bakery Products Manufactured in Spain

Journal of agricultural and food chemistry, 1999-05, Vol.47 (5), p.2040-2043

1999

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Analysis of olive and hazelnut oil mixtures by high-performance liquid chromatography–atmospheric pressure chemical ionisation mass spectrometry of triacylglycerols and gas–liquid chromatography of non-saponifiable compounds (tocopherols and sterols)

Effect of increasing amounts of a linoleic-rich dietary fat on the fat composition of four pig breeds. Part II: Fatty acid composition in muscle and fat tissues

Biological effects of oxysterols: Current status

Effect of increasing amounts of a linoleic-rich dietary fat on the fat composition of four pig breeds. Part I: Backfat fatty acid evolution

Triacylglycerol and Phospholipid Composition of Hazelnut (Corylus avellana L.) Lipid Fraction during Fruit Development

Effect of increasing amounts of a linoleic-rich dietary fat on the fat composition of four pig breeds. Part III: Triacylglycerol composition in muscle and fat tissues

Comparison of Fatty Acid and Triacylglycerol Compositions of Different Hazelnut Varieties (Corylus avellana L.) Cultivated in Catalonia (Spain)

Authentication of Iberian dry-cured ham: New approaches by polymorphic fingerprint and ultrahigh resolution mass spectrometry

Influence drying conditions on the hazelnut quality. III. Browning

Analysis of sterol oxidation products in foods

The hygroscopic behaviour of the hazelnut

Measurement of 2-Thiobarbituric Acid Values in Dark Chicken Meat through Derivative Spectrophotometry: Influence of Various Parameters

Influence of variety and geographical origin on the lipid fraction of hazelnuts ( Coryllus avellana L.) from Spain: (II). Triglyceride composition

Influence of variety and geographical origin on the lipid fraction of hazelnuts ( Corylus avellana L.) from Spain: I. Fatty acid composition

Drying characteristics of the hazelnut

Isomeric trans fatty acids in the Spanish diet and their relationships with changes in fat intake patterns

Fatty Acid Composition and Nutritional Value of Fresh Eggs, from Large- and Small-Scale Farms

Fatty acid, tocopherol and sterol content of some hazelnut varieties ( Corylus avellana L.) harvested in Oregon (USA)

The development of a web page for lipid science and research. Main web sites of interest

Selective gas chromatographic determination of cholesterol in eggs

Influence of drying conditions on the hazelnut quality. II. Enzymatic activity

Influence of drying conditions on the hazelnut quality. I. Lipid oxidation

Trans fatty acid content of human milk in Spain

Effect of increasing amounts of a linoleic-rich dietary fat on the fat composition of four pig breeds. III. Triacylglycerol composition in muscle and fat tissues

Fatty Acids Including trans Content of Commercial Bakery Products Manufactured in Spain

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