María Luisa
Ibargoitia Isasi-Isasmendi
Universidad del País Vasco/Euskal Herriko Unibertsitatea
Lejona, EspañaPublicaciones en colaboración con investigadores/as de Universidad del País Vasco/Euskal Herriko Unibertsitatea (26)
2021
2020
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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
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Changes provoked by nixtamalization and tortilla making in the lipids of two corn varieties. A study by 1H NMR
Food Chemistry, Vol. 313
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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
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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
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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
2018
2017
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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
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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
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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
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Margarine: Composition and Analysis
Encyclopedia of Food and Health (Elsevier Inc.), pp. 646-653
2014
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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
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Complexity and uniqueness of the aromatic profile of smoked and unsmoked herreño cheese
Molecules, Vol. 19, Núm. 6, pp. 7937-7958
2013
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Characterisation of the lipidic components of margarines by 1H Nuclear Magnetic Resonance
Food Chemistry, Vol. 141, Núm. 4, pp. 3357-3364
2011
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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
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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
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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
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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