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Characterization of press and solvent extraction oils from new sunflower seeds with modified phytosterol compositions

Journal of the science of food and agriculture, 2021-01, Vol.101 (1), p.101-109

2021

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Antioxidants in frying: Analysis and evaluation of efficacy

European journal of lipid science and technology, 2014-11, Vol.116 (11), p.1441-1450

2014

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Attempts of Physical Refining of Sterol-Rich Sunflower Press Oil to Obtain Minimally Processed Edible Oil

Foods, 2021-08, Vol.10 (8), p.1901

2021

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Selection for Some Olive Oil Quality Components Through the Analysis of Fruit Flesh

Journal of the American Oil Chemists' Society, 2014-10, Vol.91 (10), p.1731-1736

2014

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Quantitative determination of major oxidation products in edible oils by direct NP-HPLC-DAD analysis

Journal of Chromatography A, 2018-04, Vol.1547, p.62-70

2018

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Inhibition of Hydroperoxy-, Keto- and Hydroxy-FAME by Alpha- and Delta-Tocopherol at Rancimat Conditions

Journal of the American Oil Chemists' Society, 2016, Vol.93 (1), p.93-103

2016

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Physico-chemical and rheological characterization of olive-pomace oils

European journal of lipid science and technology, 2015-01, Vol.117 (1), p.87-91

2015

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Free sterols and steryl glycosides in sunflower seeds with high phytosterol contents

European journal of lipid science and technology, 2012-10, Vol.114 (10), p.1212-1216

2012

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Microencapsulation of Conjugated Linoleic Acid (CLA)‐Rich Oil with Skimmed Milk Components Protects against Polymerization

Journal of the American Oil Chemists' Society, 2018-11, Vol.95 (11), p.1399-1408

2018

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An Analytical Simplification for Faster Determination of Fatty Acid Composition and Phytosterols in Seed Oils

Food analytical methods, 2018-04, Vol.11 (4), p.1234-1242

2018

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Olive pomace oil improves the oxidative stability and nutritional value of oil-based cakes with anise essence, a traditional confectionery product in Spain

Food science & technology, 2023-07, Vol.184, p.115081, Article 115081

2023

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Contribution of denaturing and deodorization processes of oils to toxic oil syndrome

Chemico-biological interactions, 2011-06, Vol.192 (1), p.142-144

Ruiz-Méndez, M. Victoria

2011

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Characterization and chemometric study of crude and refined oils from table olive by-products

European journal of lipid science and technology, 2008-06, Vol.110 (6), p.537-546

2008

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Characterization of sunflower oils obtained separately by pressing and subsequent solvent extraction from a new line of seeds rich in phytosterols and conventional seeds

Oléagineux corps gras lipides, 2014-11, Vol.21 (6), p.D605

2014

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Effect of Refining on the Phenolic Composition of Crude Olive Oils

Journal of the American Oil Chemists' Society, 2006-02, Vol.83 (2), p.159-164

2006

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Sterols, fatty alcohol and triterpenic alcohol changes during ripe table olive processing

Food chemistry, 2009-11, Vol.117 (1), p.127-134

2009

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Prologe: Biodegradable lubricants from vegetable oils

Grasas y aceites (Sevilla), 2011-01, Vol.62 (1), p.7-7

2011

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Effects of physical refining on contents of waxes and fatty alcohols of refined olive oil

Journal of the American Oil Chemists' Society, 2002-01, Vol.79 (1), p.101-104

2002

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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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Fatty acid esters with short-chain alcohols in two-phase olive pomace oils

European journal of lipid science and technology, 2003-07, Vol.105 (7), p.346-350

2003

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Kinetics of the cis-trans isomerization of linoleic acid in the deodorization and/or physical refining of edible fats

European journal of lipid science and technology, 2001-02, Vol.103 (2), p.85-92

2001

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New Analytical Evidence of Discontinuous Oxidation in Dried Microencapsulated Lipids

Journal of the American Oil Chemists' Society, 2015-12, Vol.92 (11-12), p.1601-1607

2015

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Concentrates of triterpenic acids obtained from crude olive pomace oils: characterization and evaluation of their potential antioxidant activity

Journal of the science of food and agriculture, 2018-10, Vol.98 (13), p.4837-4844

2018

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Triterpenic acids in table olives

Food chemistry, 2010-02, Vol.118 (3), p.670-674

2010

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Enrichment of pomace olive oil in triterpenic acids during storage of "Alpeorujo" olive paste

European journal of lipid science and technology, 2008-12, Vol.110 (12), p.1136-1141

2008

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Characterization of press and solvent extraction oils from new sunflower seeds with modified phytosterol compositions

Antioxidants in frying: Analysis and evaluation of efficacy

Attempts of Physical Refining of Sterol-Rich Sunflower Press Oil to Obtain Minimally Processed Edible Oil

Selection for Some Olive Oil Quality Components Through the Analysis of Fruit Flesh

Quantitative determination of major oxidation products in edible oils by direct NP-HPLC-DAD analysis

Inhibition of Hydroperoxy-, Keto- and Hydroxy-FAME by Alpha- and Delta-Tocopherol at Rancimat Conditions

Physico-chemical and rheological characterization of olive-pomace oils

Free sterols and steryl glycosides in sunflower seeds with high phytosterol contents

Microencapsulation of Conjugated Linoleic Acid (CLA)‐Rich Oil with Skimmed Milk Components Protects against Polymerization

An Analytical Simplification for Faster Determination of Fatty Acid Composition and Phytosterols in Seed Oils

Olive pomace oil improves the oxidative stability and nutritional value of oil-based cakes with anise essence, a traditional confectionery product in Spain

Contribution of denaturing and deodorization processes of oils to toxic oil syndrome

Characterization and chemometric study of crude and refined oils from table olive by-products

Characterization of sunflower oils obtained separately by pressing and subsequent solvent extraction from a new line of seeds rich in phytosterols and conventional seeds

Effect of Refining on the Phenolic Composition of Crude Olive Oils

Sterols, fatty alcohol and triterpenic alcohol changes during ripe table olive processing

Prologe: Biodegradable lubricants from vegetable oils

Effects of physical refining on contents of waxes and fatty alcohols of refined olive oil

Elimination of polycyclic aromatic hydrocarbons by bleaching of olive pomace oil

Fatty acid esters with short-chain alcohols in two-phase olive pomace oils

Kinetics of the cis-trans isomerization of linoleic acid in the deodorization and/or physical refining of edible fats

New Analytical Evidence of Discontinuous Oxidation in Dried Microencapsulated Lipids

Concentrates of triterpenic acids obtained from crude olive pomace oils: characterization and evaluation of their potential antioxidant activity

Triterpenic acids in table olives

Enrichment of pomace olive oil in triterpenic acids during storage of "Alpeorujo" olive paste

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