Andrea Martínez Yusta-rekin lankidetzan egindako argitalpenak (4)

2024

  1. Addition of olive by-product extracts to sunflower oil: Study by 1H NMR on the antioxidant effect during potato deep-frying and further in vitro digestion

    LWT, Vol. 206

2015

  1. Aldehydes after Prolonged Heating at Frying Temperature

    Processing and Impact on Active Components in Food (Elsevier Inc.), pp. 251-258

2014

  1. 1H NMR, a tool for qualitative and quantitative study of food lipid composition and of its evolution in degradation processes

    Nuclear Magnetic Resonance (NMR): Theory, Applications and Technology (Nova Science Publishers, Inc.), pp. 221-250

  2. A review of thermo-oxidative degradation of food lipids studied by 1H NMR spectroscopy: Influence of degradative conditions and food lipid nature

    Comprehensive Reviews in Food Science and Food Safety, Vol. 13, Núm. 5, pp. 838-859