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SLE Single-Step Purification and HPLC Isolation Method for Sterols and Triterpenic Dialcohols Analysis from Olive Oil

Foods, 2021-08, Vol.10 (9), p.2019

2021

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Exploring Iberian ham triacylglycerols: Unraveling the influence of growing area, season, breed, and feeding patterns through innovative compositional data analysis

Food chemistry, 2024-10, Vol.456, p.139916, Article 139916

2024

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Formation of Lipid and Protein Oxidation Products during In Vitro Gastrointestinal Digestion of Dry-Cured Loins with Different Contents of Nitrate/Nitrite Added

Foods, 2021-07, Vol.10 (8), p.1748

2021

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Evolution of volatile hydrocarbons from subcutaneous fat during ripening of Iberian dry-cured ham. A tool to differentiate between ripening periods of the process

Food research international, 2015-01, Vol.67, p.299-307

2015

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Effect of season, feeding, and anatomical region on the triacylglycerol profile of Iberian pig fat

Food chemistry, 2021-11, Vol.361, p.130070-130070, Article 130070

2021

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Assessing the effect of season, montanera length and sampling location on Iberian pig fat by compositional data analysis and standard multivariate statistics

Food chemistry, 2019-10, Vol.295, p.377-386

2019

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Differentiation between Ripening Stages of Iberian Dry-Cured Ham According to the Free Amino Acids Content

Foods, 2020-01, Vol.9 (1), p.82

2020

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Subcutaneous Fat Triacylglycerols Profile from Iberian Pigs as a Tool To Differentiate between Intensive and Extensive Fattening Systems

Journal of agricultural and food chemistry, 2012-02, Vol.60 (7), p.1645-1651

2012

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Chemical changes in volatile aldehydes and ketones from subcutaneous fat during ripening of Iberian dry-cured ham. Prediction of the curing time

Food research international, 2014-01, Vol.55, p.381-390

2014

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Changes in the Fatty Acid and Triacylglycerol Profiles in the Subcutaneous Fat of Iberian Ham during the Dry-Curing Process

Journal of agricultural and food chemistry, 2008-08, Vol.56 (16), p.7131-7137

2008

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Sterol, aliphatic alcohol and tocopherol contents of Quercus ilex and Quercus suber from different regions

Industrial crops and products, 2016-05, Vol.83, p.781-786

2016

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Physico-chemical characterisation of Capparis scabrida seed oil and pulp, a potential source of eicosapentaenoic acid

Food bioscience, 2020-08, Vol.36, p.100624, Article 100624

2020

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A new high-performance liquid chromatographic method with evaporative light scattering detector for the analysis of phospholipids. Application to Iberian pig subcutaneous fat

Journal of Chromatography A, 2011-06, Vol.1218 (22), p.3453-3458

2011

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Changes in polar and non-polar lipid fractions of subcutaneous fat from Iberian ham during dry-curing process. Prediction of the curing time

Food research international, 2013-11, Vol.54 (1), p.213-222

2013

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The changes in gliceridic fractions of sweaty fat and weight loss during ripening time of Iberian dry-cured ham

Food research international, 2013-12, Vol.54 (2), p.1657-1669

2013

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A new SPE/GC-fid method for the determination of cholesterol oxidation products. Application to subcutaneous fat from Iberian dry-cured ham

Talanta (Oxford), 2014-05, Vol.122, p.58-62

2014

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Cardiotrophin‐1 contributes to metabolic adaptations through the regulation of lipid metabolism and to the fasting‐induced fatty acid mobilization

The FASEB journal, 2020-12, Vol.34 (12), p.15875-15887

2020

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Fatty acid and triacylglycerol composition of the subcutaneous fat from iberian pigs fattened on the traditional feed: “Montanera”. effect of anatomical location and length of feeding

Grasas y aceites (Sevilla), 2009-01, Vol.60 (3), p.238-247

2009

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Valorization of Tomato Processing by-Products: Fatty Acid Extraction and Production of Bio-Based Materials

Materials, 2018-11, Vol.11 (11), p.2211

2018

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Acorn (Quercus spp.) fruit lipids: saponifiable and unsaponifiable fractions: a detailed study

Journal of the American Oil Chemists' Society, 2004-05, Vol.81 (5), p.447-453

2004

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Characterization of oils of hazelnuts from Asturias, Spain

European journal of lipid science and technology, 2004-05, Vol.106 (5), p.294-300

2004

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Deacidification and recovery of distillates in the physical refining of edible oils

European journal of lipid science and technology, 2008-02, Vol.110 (2), p.101-110

2008

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Volatile hydrocarbon profile of Iberian dry-cured hams. A possible tool for authentication of hams according to the fattening diet

Talanta (Oxford), 2010-06, Vol.81 (4), p.1224-1228

2010

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Elimination of polycyclic aromatic hydrocarbons by bleaching of olive pomace oil

European journal of lipid science and technology, 2003-01, Vol.105 (1), p.9-16

2003

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Selective Electrocatalytic Hydrogenation of Linolenic Acid on Pd/Al2O3 and Pd-Co/Al2O3 Catalysts

International journal of electrochemistry, 2011-01, Vol.2011 (2011), p.1-9

2011

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SLE Single-Step Purification and HPLC Isolation Method for Sterols and Triterpenic Dialcohols Analysis from Olive Oil

Exploring Iberian ham triacylglycerols: Unraveling the influence of growing area, season, breed, and feeding patterns through innovative compositional data analysis

Formation of Lipid and Protein Oxidation Products during In Vitro Gastrointestinal Digestion of Dry-Cured Loins with Different Contents of Nitrate/Nitrite Added

Evolution of volatile hydrocarbons from subcutaneous fat during ripening of Iberian dry-cured ham. A tool to differentiate between ripening periods of the process

Effect of season, feeding, and anatomical region on the triacylglycerol profile of Iberian pig fat

Assessing the effect of season, montanera length and sampling location on Iberian pig fat by compositional data analysis and standard multivariate statistics

Differentiation between Ripening Stages of Iberian Dry-Cured Ham According to the Free Amino Acids Content

Subcutaneous Fat Triacylglycerols Profile from Iberian Pigs as a Tool To Differentiate between Intensive and Extensive Fattening Systems

Chemical changes in volatile aldehydes and ketones from subcutaneous fat during ripening of Iberian dry-cured ham. Prediction of the curing time

Changes in the Fatty Acid and Triacylglycerol Profiles in the Subcutaneous Fat of Iberian Ham during the Dry-Curing Process

Sterol, aliphatic alcohol and tocopherol contents of Quercus ilex and Quercus suber from different regions

Physico-chemical characterisation of Capparis scabrida seed oil and pulp, a potential source of eicosapentaenoic acid

A new high-performance liquid chromatographic method with evaporative light scattering detector for the analysis of phospholipids. Application to Iberian pig subcutaneous fat

Changes in polar and non-polar lipid fractions of subcutaneous fat from Iberian ham during dry-curing process. Prediction of the curing time

The changes in gliceridic fractions of sweaty fat and weight loss during ripening time of Iberian dry-cured ham

A new SPE/GC-fid method for the determination of cholesterol oxidation products. Application to subcutaneous fat from Iberian dry-cured ham

Cardiotrophin‐1 contributes to metabolic adaptations through the regulation of lipid metabolism and to the fasting‐induced fatty acid mobilization

Fatty acid and triacylglycerol composition of the subcutaneous fat from iberian pigs fattened on the traditional feed: “Montanera”. effect of anatomical location and length of feeding

Valorization of Tomato Processing by-Products: Fatty Acid Extraction and Production of Bio-Based Materials

Acorn (Quercus spp.) fruit lipids: saponifiable and unsaponifiable fractions: a detailed study

Characterization of oils of hazelnuts from Asturias, Spain

Deacidification and recovery of distillates in the physical refining of edible oils

Volatile hydrocarbon profile of Iberian dry-cured hams. A possible tool for authentication of hams according to the fattening diet

Elimination of polycyclic aromatic hydrocarbons by bleaching of olive pomace oil

Selective Electrocatalytic Hydrogenation of Linolenic Acid on Pd/Al2O3 and Pd-Co/Al2O3 Catalysts

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