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Antioxidative effect of lipophilized caffeic acid in fish oil enriched mayonnaise and milk

Food chemistry, 2015-01, Vol.167, p.236-244

2015

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Effect of Feeding Acid Oils on European Seabass Fillet Lipid Composition, Oxidative Stability, Color, and Sensory Acceptance

Aquaculture nutrition, 2023, Vol.2023, p.6415693-19

2023

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Lactobacillus fermentum CECT5716 supplementation in rats during pregnancy and lactation affects mammary milk composition

Journal of dairy science, 2020-04, Vol.103 (4), p.2982-2992

2020

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Determination and Comparison of the Lipid Profile and Sodium Content of Gluten-Free and Gluten-Containing Breads from the Spanish Market

Plant foods for human nutrition (Dordrecht), 2020-09, Vol.75 (3), p.344-354

2020

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Dietary Strategies to Improve Nutritional Value, Oxidative Stability, and Sensory Properties of Poultry Products

Critical reviews in food science and nutrition, 2009-10, Vol.49 (9), p.800-822

2009

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Composition and Nutritional Value of Acid Oils and Fatty Acid Distillates Used in Animal Feeding

Animals (Basel), 2021-01, Vol.11 (1), p.196

2021

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Oxidative Quality of Acid Oils and Fatty Acid Distillates Used in Animal Feeding

Animals (Basel), 2021-08, Vol.11 (9), p.2559

2021

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A Multi-Isotopic Chemometric Approach for Tracing Hazelnut Origins

Foods, 2024-10, Vol.13 (21), p.3399

2024

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Methods to determine the quality of acid oils and fatty acid distillates used in animal feeding

MethodsX, 2021-01, Vol.8, p.101334-101334, Article 101334

2021

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Associations of Breast Milk Microbiota, Immune Factors, and Fatty Acids in the Rat Mother-Offspring Pair

Nutrients, 2020-01, Vol.12 (2), p.319

2020

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Effect of Feeding Olive Pomace Acid Oil on Dark Chicken Meat Lipid Composition, Oxidative Stability, Color, and Sensory Acceptance

Animals (Basel), 2023-04, Vol.13 (8), p.1343

2023

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Effect of the Storage Conditions and Freezing Speed on the Color and Chlorophyll Profile of Premium Extra Virgin Olive Oils

Foods, 2023-01, Vol.12 (1), p.222

2023

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Replacement of Palm Oil with Soybean Acid Oil in Broiler Chicken Diet: Fat Digestibility and Lipid Class Content along the Intestinal Tract

Animals (Basel), 2021-09, Vol.11 (9), p.2586

2021

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Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics

Foods, 2020-10, Vol.9 (10), p.1509

2020

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Subzero Temperature Storage to Preserve the Quality Attributes of Veiled Virgin Olive Oil

Foods, 2023-03, Vol.12 (6), p.1228

2023

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High-throughput analysis of lipid hydroperoxides in edible oils and fats using the fluorescent reagent diphenyl-1-pyrenylphosphine

Food chemistry, 2014-11, Vol.162, p.235-241

2014

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Lactobacillus fermentum CECT5716 Supplementation in Rats during Pregnancy and Lactation Impacts Maternal and Offspring Lipid Profile, Immune System and Microbiota

Cells (Basel, Switzerland), 2020-02, Vol.9 (3), p.575

2020

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Olive Pomace and Soybean-Sunflower Acid Oils as Alternative Fat Sources in European Seabass ( Dicentrarchus labrax ) Diets: Effects on Performance, Digestibility and Flesh Fatty Acid Composition and Quality Parameters

Animals (Basel), 2022-05, Vol.12 (9), p.1198

2022

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Chemical Markers to Distinguish the Homo- and Heterozygous Bitter Genotype in Sweet Almond Kernels

Foods, 2020-06, Vol.9 (6), p.747

2020

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Increased susceptibility to exacerbated liver injury in hypercholesterolemic ApoE-deficient mice: potential involvement of oxysterols

American journal of physiology: Gastrointestinal and liver physiology, 2009-03, Vol.296 (3), p.G553-G562

2009

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Determination of total plasma hydroperoxides using a diphenyl-1-pyrenylphosphine fluorescent probe

Analytical biochemistry, 2013-03, Vol.434 (1), p.172-177

2013

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Revealing adulterated olive oils by triacylglycerol screening methods: Beyond the official method

Food chemistry, 2023-05, Vol.409, p.135256-135256, Article 135256

2023

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Moderately Oxidized Oils and Dietary Zinc and α-Tocopheryl Acetate Supplementation: Effects on the Oxidative Stability of Rabbit Plasma, Liver, and Meat

Journal of agricultural and food chemistry, 2010-08, Vol.58 (16), p.9112-9119

2010

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Using fluorescence excitation-emission matrices to predict bitterness and pungency of virgin olive oil: A feasibility study

Food chemistry, 2022-11, Vol.395, p.133602-133602, Article 133602

2022

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Profiling versus fingerprinting analysis of sesquiterpene hydrocarbons for the geographical authentication of extra virgin olive oils

Food chemistry, 2020-03, Vol.307, p.125556-125556, Article 125556

2020

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Antioxidative effect of lipophilized caffeic acid in fish oil enriched mayonnaise and milk

Effect of Feeding Acid Oils on European Seabass Fillet Lipid Composition, Oxidative Stability, Color, and Sensory Acceptance

Lactobacillus fermentum CECT5716 supplementation in rats during pregnancy and lactation affects mammary milk composition

Determination and Comparison of the Lipid Profile and Sodium Content of Gluten-Free and Gluten-Containing Breads from the Spanish Market

Dietary Strategies to Improve Nutritional Value, Oxidative Stability, and Sensory Properties of Poultry Products

Composition and Nutritional Value of Acid Oils and Fatty Acid Distillates Used in Animal Feeding

Oxidative Quality of Acid Oils and Fatty Acid Distillates Used in Animal Feeding

A Multi-Isotopic Chemometric Approach for Tracing Hazelnut Origins

Methods to determine the quality of acid oils and fatty acid distillates used in animal feeding

Associations of Breast Milk Microbiota, Immune Factors, and Fatty Acids in the Rat Mother-Offspring Pair

Effect of Feeding Olive Pomace Acid Oil on Dark Chicken Meat Lipid Composition, Oxidative Stability, Color, and Sensory Acceptance

Effect of the Storage Conditions and Freezing Speed on the Color and Chlorophyll Profile of Premium Extra Virgin Olive Oils

Replacement of Palm Oil with Soybean Acid Oil in Broiler Chicken Diet: Fat Digestibility and Lipid Class Content along the Intestinal Tract

Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics

Subzero Temperature Storage to Preserve the Quality Attributes of Veiled Virgin Olive Oil

High-throughput analysis of lipid hydroperoxides in edible oils and fats using the fluorescent reagent diphenyl-1-pyrenylphosphine

Lactobacillus fermentum CECT5716 Supplementation in Rats during Pregnancy and Lactation Impacts Maternal and Offspring Lipid Profile, Immune System and Microbiota

Olive Pomace and Soybean-Sunflower Acid Oils as Alternative Fat Sources in European Seabass ( Dicentrarchus labrax ) Diets: Effects on Performance, Digestibility and Flesh Fatty Acid Composition and Quality Parameters

Chemical Markers to Distinguish the Homo- and Heterozygous Bitter Genotype in Sweet Almond Kernels

Increased susceptibility to exacerbated liver injury in hypercholesterolemic ApoE-deficient mice: potential involvement of oxysterols

Determination of total plasma hydroperoxides using a diphenyl-1-pyrenylphosphine fluorescent probe

Revealing adulterated olive oils by triacylglycerol screening methods: Beyond the official method

Moderately Oxidized Oils and Dietary Zinc and α-Tocopheryl Acetate Supplementation: Effects on the Oxidative Stability of Rabbit Plasma, Liver, and Meat

Using fluorescence excitation-emission matrices to predict bitterness and pungency of virgin olive oil: A feasibility study

Profiling versus fingerprinting analysis of sesquiterpene hydrocarbons for the geographical authentication of extra virgin olive oils

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