Publicaciones en colaboración con investigadores/as de Universidad del País Vasco/Euskal Herriko Unibertsitatea (26)

2021

  1. 1h nmr study of the in vitro digestion of highly oxidized soybean oil and the effect of the presence of ovalbumin

    Foods, Vol. 10, Núm. 7

2020

  1. A global study by 1H NMR spectroscopy and SPME-GC/MS of the in vitro digestion of virgin flaxseed oil enriched or not with mono-, di-or tri-phenolic derivatives. Antioxidant efficiency of these compounds

    Antioxidants, Vol. 9, Núm. 4

  2. Changes provoked by nixtamalization and tortilla making in the lipids of two corn varieties. A study by 1H NMR

    Food Chemistry, Vol. 313

  3. Effect of the enrichment of corn oil with alpha-or gamma-tocopherol on its in vitro digestion studied by1 H NMR and SPME-GC/MS; formation of hydroperoxy-, hydroxy-, keto-dienes and keto-E-epoxy-E-monoenes in the more alpha-tocopherol enriched samples

    Antioxidants, Vol. 9, Núm. 3

  4. Oxylipins associated to current diseases detected for the first time in the oxidation of corn oil as a model system of oils rich in omega-6 polyunsaturated groups. A global, broad and in-depth study by1h nmr spectroscopy

    Antioxidants, Vol. 9, Núm. 6, pp. 1-33

  5. Study of the in vitro digestion of olive oil enriched or not with antioxidant phenolic compounds. Relationships between bioaccessibility of main components of different oils and their composition

    Antioxidants, Vol. 9, Núm. 6, pp. 1-29

2019

  1. Monitoring of minor compounds in corn oil oxidation by direct immersion-solid phase microextraction-gas chromatography/mass spectrometry. New oil oxidation markers

    Food Chemistry, Vol. 290, pp. 286-294

2018

  1. Prooxidant effect of α-tocopherol on soybean oil. Global monitoring of its oxidation process under accelerated storage conditions by 1H nuclear magnetic resonance

    Food Chemistry, Vol. 245, pp. 312-323

2017

  1. 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, Vol. 221, pp. 1135-1144

  2. Bioactive compounds detected for the first time in corn oil: Cyclic dipeptides and other nitrogenated compounds

    Journal of Food Composition and Analysis, Vol. 62, pp. 197-204

2016

  1. Influence of fat and phytosterols concentration in margarines on their degradation at high temperature. A study by 1H Nuclear Magnetic Resonance

    Food Chemistry, Vol. 197, pp. 1256-1263

2015

  1. Margarine: Composition and Analysis

    Encyclopedia of Food and Health (Elsevier Inc.), pp. 646-653

2014

  1. 1H Nuclear Magnetic Resonance monitoring of the degradation of margarines of varied compositions when heated to high temperature

    Food Chemistry, Vol. 165, pp. 119-128

  2. Complexity and uniqueness of the aromatic profile of smoked and unsmoked herreño cheese

    Molecules, Vol. 19, Núm. 6, pp. 7937-7958

2013

  1. Characterisation of the lipidic components of margarines by 1H Nuclear Magnetic Resonance

    Food Chemistry, Vol. 141, Núm. 4, pp. 3357-3364

2011

  1. Contamination of cheese by polycyclic aromatic hydrocarbons in traditional smoking. Influence of the position in the smokehouse on the contamination level of smoked cheese

    Journal of Dairy Science, Vol. 94, Núm. 4, pp. 1679-1690

2009

  1. Identification and quantification of glucosinolates in rapeseed using liquid chromatography-ion trap mass spectrometry

    Analytical and Bioanalytical Chemistry, Vol. 394, Núm. 6, pp. 1661-1669

2007

  1. Occurrence of polycyclic aromatic hydrocarbons in artisanal palmero cheese smoked with two types of vegetable matter

    Journal of Dairy Science, Vol. 90, Núm. 6, pp. 2717-2725

2005

  1. Study of both sunflower oil and its headspace throughout the oxidation process. Occurrence in the headspace of toxic oxygenated aldehydes

    Journal of Agricultural and Food Chemistry, Vol. 53, Núm. 4, pp. 1093-1101

2004

  1. Components detected by headspace-solid phase microextraction in artisanal fresh goat's cheese smoked using dry prickly pear (Opuntia ficus indica)

    Lait, Vol. 84, Núm. 4, pp. 385-397