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Quantitative determination of epoxy acids, keto acids and hydroxy acids formed in fats and oils at frying temperatures

Journal of Chromatography A, 2008-11, Vol.1211 (1), p.129-134

2008

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Determination of polar compounds, polymerized and oxidized triacylglycerols, and diacylglycerols in oils and fats: results of collaborative studies and the standardized method (Technical report)

Pure and applied chemistry, 2000-01, Vol.72 (8), p.1563-1575

2000

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Oxidative stability of sunflower oils differing in unsaturation degree during long-term storage at room temperature

Journal of the American Oil Chemists' Society, 2004-06, Vol.81 (6), p.577-583

2004

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Ambient sonic‐spray ionization mass spectrometry for rapid monitoring of secondary oxidation products in biodiesel

European journal of lipid science and technology, 2014-08, Vol.116 (8), p.952-960

2014

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Bypassing the Rumen in Dairy Ewes: The Reticular Groove Reflex vs. Calcium Soap of Olive Fatty Acids

Journal of dairy science, 2005-02, Vol.88 (2), p.741-747

2005

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Sensitive and accurate quantitation of monoepoxy fatty acids in thermoxidized oils by gas–liquid chromatography

Journal of Chromatography A, 2002-12, Vol.982 (1), p.145-152

2002

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A direct and fast method to monitor lipid oxidation progress in model fatty acid methyl esters by high-performance size-exclusion chromatography

Journal of Chromatography A, 2007-09, Vol.1165 (1), p.122-127

2007

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Major components in oils obtained from Amazonian palm fruits

Grasas y aceites (Sevilla), 2013-04, Vol.64 (3), p.328-334

2013

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Oleic acid from cooking oils is associated with lower insulin resistance in the general population (Pizarra study)

European journal of endocrinology, 2004-01, Vol.150 (1), p.33-39

2004

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Evolution of oxidation in soybean oil and its biodiesel under the conditions of the oxidation stability test

Grasas y aceites (Sevilla), 2013-10, Vol.64 (5), p.482-488

2013

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Oxidative stability of virgin olive oil

European journal of lipid science and technology, 2002-10, Vol.104 (9-10), p.661-676

2002

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Action and fate of natural and synthetic antioxidants during frying

Grasas y aceites (Sevilla), 2010-10, Vol.61 (4), p.333-340

2010

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Effect of temperature on the oxidation of soybean biodiesel

Grasas y aceites (Sevilla), 2015-04, Vol.66 (2), p.e072-e072

2015

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Relationship between changes in peroxide value and conjugated dienes during oxidation of sunflower oils with different degree of unsaturation

Grasas y aceites (Sevilla), 2009-06, Vol.60 (2), p.155-160

2009

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Hypertension is related to the degradation of dietary frying oils

The American journal of clinical nutrition, 2003-12, Vol.78 (6), p.1092-1097

2003

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Apparent and quantitative loss of fatty acids and triacylglycerols at frying temperatures

Grasas y aceites (Sevilla), 2012-07, Vol.63 (3), p.284-289

2012

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Performance of sunflower oil with high levels of oleic and palmitic acids during industrial frying of almonds, peanuts, and sunflower seeds

Journal of the American Oil Chemists' Society, 2005-07, Vol.82 (7), p.505-510

2005

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Accelerated Extraction of the Fat Content in Cheese Using a Focused Microwave-Assisted Soxhlet Device

Journal of agricultural and food chemistry, 1999-06, Vol.47 (6), p.2308-2315

1999

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Modeling of α‐tocopherol loss and oxidation products formed during thermoxidation in triolein and tripalmitin mixtures

Lipids, 2001-07, Vol.36 (7), p.719-726

2001

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Oxidation of free and encapsulated oil fractions in dried microencapsulated fish oils

Grasas y aceites (Sevilla), 2000-12, Vol.51 (6), p.439-446

2000

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Rapid, quantitative determination of polar compounds in fats and oils by solid-phase extraction and size-exclusion chromatography using monostearin as internal standard

Journal of Chromatography A, 1996-10, Vol.749 (1), p.55-60

1996

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The influence of natural tocopherols during thermal oxidation of refined and partially hydrogenated soybean oils

Grasas y aceites (Sevilla), 2005-01, Vol.56 (1), p.46-52

2005

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Detection of the presence of used frying oil as raw material in biodiesel production

Grasas y aceites (Sevilla), 2008-12, Vol.59 (4), p.383-388

2008

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Oxidized fats in foods

Current opinion in clinical nutrition and metabolic care, 2003-03, Vol.6 (2), p.157-163

2003

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Heterogeneous Aspects of Lipid Oxidation in Dried Microencapsulated Oils

Journal of agricultural and food chemistry, 2006-03, Vol.54 (5), p.1722-1729

2006

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Quantitative determination of epoxy acids, keto acids and hydroxy acids formed in fats and oils at frying temperatures

Determination of polar compounds, polymerized and oxidized triacylglycerols, and diacylglycerols in oils and fats: results of collaborative studies and the standardized method (Technical report)

Oxidative stability of sunflower oils differing in unsaturation degree during long-term storage at room temperature

Ambient sonic‐spray ionization mass spectrometry for rapid monitoring of secondary oxidation products in biodiesel

Bypassing the Rumen in Dairy Ewes: The Reticular Groove Reflex vs. Calcium Soap of Olive Fatty Acids

Sensitive and accurate quantitation of monoepoxy fatty acids in thermoxidized oils by gas–liquid chromatography

A direct and fast method to monitor lipid oxidation progress in model fatty acid methyl esters by high-performance size-exclusion chromatography

Major components in oils obtained from Amazonian palm fruits

Oleic acid from cooking oils is associated with lower insulin resistance in the general population (Pizarra study)

Evolution of oxidation in soybean oil and its biodiesel under the conditions of the oxidation stability test

Oxidative stability of virgin olive oil

Action and fate of natural and synthetic antioxidants during frying

Effect of temperature on the oxidation of soybean biodiesel

Relationship between changes in peroxide value and conjugated dienes during oxidation of sunflower oils with different degree of unsaturation

Hypertension is related to the degradation of dietary frying oils

Apparent and quantitative loss of fatty acids and triacylglycerols at frying temperatures

Performance of sunflower oil with high levels of oleic and palmitic acids during industrial frying of almonds, peanuts, and sunflower seeds

Accelerated Extraction of the Fat Content in Cheese Using a Focused Microwave-Assisted Soxhlet Device

Modeling of α‐tocopherol loss and oxidation products formed during thermoxidation in triolein and tripalmitin mixtures

Oxidation of free and encapsulated oil fractions in dried microencapsulated fish oils

Rapid, quantitative determination of polar compounds in fats and oils by solid-phase extraction and size-exclusion chromatography using monostearin as internal standard

The influence of natural tocopherols during thermal oxidation of refined and partially hydrogenated soybean oils

Detection of the presence of used frying oil as raw material in biodiesel production

Oxidized fats in foods

Heterogeneous Aspects of Lipid Oxidation in Dried Microencapsulated Oils

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