Artículos JCR-SCI
- Influence of smoking with smoke flavourings on the oxidative stability of farmed sea bass fillets monitored by <sup>1</sup>H NMR and FTIR European Journal of Lipid Science and Technology, 2017; 119(4)
- Influence of different salting processes on the evolution of the volatile metabolites of vacuum-packed fillets of farmed and wild sea bass (<em>Dicentrarchus labrax</em>) stored under refrigeration conditions: a study by SPME-GC/MS Journal of the Science of Food and Agriculture, 2017; 97(3), 967 - 976
- Polyunsaturated lipids and vitamin A oxidation during cod liver oil <em>in vitro</em> gastrointestinal digestion. Antioxidant effect of added BHT Food Chemistry, 2017; 232, 733 - 743
- Effect of Smoking Using Smoke Flavorings on Several Characteristics of Farmed Sea Bass (<em>Dicentrarchus labrax</em>) Fillets and on their Evolution During Vacuum-Packed Storage at Refrigeration Temperature Journal of Food Processing and Preservation, 2017; 41 (2)
- Effect of liquid smoking on lipid hydrolysis and oxidation reactions during in vitro gastrointestinal digestion of European sea bass Food Research International, 2017; 97, 51 - 61
- Direct study of minor extra-virgin olive oil components without any sample modification. <sup>1</sup>H NMR multisupression experiment: A powerful tool Food Chemistry, 2017; 228, 301 - 314
- Fish <em>in Vitro</em> Digestion: Influence of Fish Salting on the Extent of Lipolysis, Oxidation, and Other Reactions Journal of Agricultural and Food Chemistry, 2017; 65 (4), 879 - 891
- <sup>1</sup>H NMR and SPME-GC/MS study of hydrolysis, oxidation and other reactions occurring during in vitro digestion of non-oxidized and oxidized sunflower oil. Formation of hydroxy-octadecadienoates Food Research International, 2017; 91, 171 - 182
- A new methodology capable of characterizing most volatile and less volatile minor edible oils components in a single chromatographic run without solvents or reagents. Detection of new components Food Chemistry, 2017; 221, 1135 - 1144
- Behaviour of non-oxidized and oxidized flaxseed oils, as models of omega-3 rich lipids, during <em>in vitro</em> digestion. Occurrence of epoxidation reactions Food Research International, 2017; Ahead of Print
- Farmed and wild sea bass <em>(Dicentrarchus labrax)</em> volatile metabolites: a comparative study by SPME-GC/MS Journal of the Science of Food and Agriculture, 2016; 96 (4), 1181 - 1193
- Influence of fat and phytosterols concentration in margarines on their degradation at high temperature. A study by <sup>1</sup>H Nuclear Magnetic Resonance Food Chemistry, 2016; 197 (Part_B), 1256 - 1263
- Monitoring compositional changes in sunflower oil-derived deep-frying media by <sup>1</sup>H Nuclear Magnetic Resonance European Journal of Lipid Science and Technology, 2016; 118 (7), 984 - 996
- Metabolite release and protein hydrolysis during the in vitro digestion of cooked sea bass fillets. A study by <sup>1</sup>H NMR Food Research International, 2016; 88 (Part_B), 293 - 301
- A study by <sup>1</sup>H NMR on the influence of some factors affecting lipid <em>in vitro</em> digestion Food Chemistry, 2016; 211, 17 - 26
- The influence of frying technique, cooking oil and fish species on the changes occurring in fish lipids and oil during shallow-frying, studied by <sup>1</sup>H NMR Food Research International, 2016; 84, 150 - 159
- Usefulness of <sup>1</sup>H NMR in assessing the extent of lipid digestion Food Chemistry, 2015; 179, 182 - 190
- 2,6-Di-Tert-Butyl-Hydroxytoluene and Its Metabolites in Foods Comprehensive Reviews in Food Science and Food Safety, 2015; 14(1), 67 - 80
- <sup>1</sup>H NMR study of the changes in brine- and dry-salted sea bass lipids under thermo-oxidative conditions: Both salting methods reduce oxidative stability European Journal of Lipid Science and Technology, 2015; 117(4), 440 - 449
- Integrating multiple omics to unravel mechanisms of Cyclosporin A induced hepatotoxicity in vitro Toxicology in Vitro, 2015; 29(3), 489 - 501
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