Publicacions en col·laboració amb investigadors/es de Universidad del País Vasco/Euskal Herriko Unibertsitatea (17)

2024

  1. Usefulness of the 1H NMR Multisuppression Approach for the Global Characterization of Monovarietal Extra-Virgin Olive Oils

    Foods, Vol. 13, Núm. 14

2019

  1. Potential of Nuclear Magnetic Resonance for a Discriminant Characterization of PDO VOOs

    European Journal of Lipid Science and Technology, Vol. 121, Núm. 3

2017

  1. Direct study of minor extra-virgin olive oil components without any sample modification. 1H NMR multisupression experiment: A powerful tool

    Food Chemistry, Vol. 228, pp. 301-314

2008

  1. Monitoring of heat-induced degradation of edible oils by proton NMR

    European Journal of Lipid Science and Technology, Vol. 110, Núm. 1, pp. 52-60

2006

  1. Study by means of 1H nuclear magnetic resonance of the oxidation process undergone by edible oils of different natures submitted to microwave action

    Food Chemistry, Vol. 96, Núm. 4, pp. 665-674

2005

  1. Monitoring the oxidation of unsaturated oils and formation of oxygenated aldehydes by proton NMR

    European Journal of Lipid Science and Technology, Vol. 107, Núm. 1, pp. 36-47

  2. Oxidation process of oils with high content of linoleic acyl groups and formation of toxic hydroperoxy- and hydroxyalkenals. A study by 1H nuclear magnetic resonance

    Journal of the Science of Food and Agriculture, Vol. 85, Núm. 14, pp. 2413-2420

  3. Study by proton nuclear magnetic resonance of the thermal oxidation of oils rich in oleic acyl groups

    JAOCS, Journal of the American Oil Chemists' Society, Vol. 82, Núm. 5, pp. 349-355

  4. 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. Formation of hydroperoxy- and hydroxyalkenals during thermal oxidative degradation of sesame oil monitored by proton NMR

    European Journal of Lipid Science and Technology, Vol. 106, Núm. 10, pp. 680-687

  2. Study of the oxidative degradation of farmed salmon lipids by means of Fourier transform infrared spectroscopy. Influence of salting

    Journal of the Science of Food and Agriculture, Vol. 84, Núm. 12, pp. 1528-1534

  3. Study of the oxidative stability of salted and unsalted salmon fillets by 1H nuclear magnetic resonance

    Food Chemistry, Vol. 86, Núm. 2, pp. 297-304

2003

  1. 1H nuclear magnetic resonance as a fast tool for determining the composition of acyl chains in acylglycerol mixtures

    European Journal of Lipid Science and Technology, Vol. 105, Núm. 9, pp. 502-507

  2. Characterization of sacha inchi (Plukenetia volubilis L.) Oil by FTIR spectroscopy and 1H NMR. Comparison with linseed oil

    JAOCS, Journal of the American Oil Chemists' Society, Vol. 80, Núm. 8, pp. 755-762

  3. Edible oils: Discrimination by 1H nuclear magnetic resonance

    Journal of the Science of Food and Agriculture, Vol. 83, Núm. 4, pp. 338-346

  4. Rapid simultaneous determination by proton NMR of unsaturation and composition of acyl groups in vegetable oils

    European Journal of Lipid Science and Technology, Vol. 105, Núm. 11, pp. 688-696

2001

  1. High resolution 1H nuclear magnetic resonance in the study of edible oils and fats

    Trends in Food Science and Technology, Vol. 12, Núm. 9, pp. 328-338