Publicaciones en las que colabora con Encarnación Goicoechea Osés (18)

2018

  1. Effects of different cooking methods on the lipids and volatile components of farmed and wild European sea bass (Dicentrarchus labrax)

    Food Research International, Vol. 103, pp. 48-58

2017

  1. 1H 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, Vol. 91, pp. 171-182

  2. Changes provoked by boiling, steaming and sous-vide cooking in the lipid and volatile profile of European sea bass

    Food Research International, Vol. 99, pp. 630-640

  3. Effect of Smoking Using Smoke Flavorings on Several Characteristics of Farmed Sea Bass (Dicentrarchus labrax) Fillets and on their Evolution During Vacuum-Packed Storage at Refrigeration Temperature

    Journal of Food Processing and Preservation, Vol. 41, Núm. 2

  4. Fish in vitro digestion: Influence of fish salting on the extent of lipolysis, oxidation, and other reactions

    Journal of Agricultural and Food Chemistry, Vol. 65, Núm. 4, pp. 879-891

  5. Influence of different salting processes on the evolution of the volatile metabolites of vacuum-packed fillets of farmed and wild sea bass (Dicentrarchus labrax) stored under refrigeration conditions: a study by SPME-GC/MS

    Journal of the Science of Food and Agriculture, Vol. 97, Núm. 3, pp. 967-976

  6. Influence of smoking with smoke flavorings on the oxidative stability of farmed sea bass fillets monitored by 1H NMR and FTIR

    European Journal of Lipid Science and Technology, Vol. 119, Núm. 4

2016

  1. A study by 1H NMR on the influence of some factors affecting lipid in vitro digestion

    Food Chemistry, Vol. 211, pp. 17-26

  2. Farmed and wild sea bass (Dicentrarchus labrax) volatile metabolites: A comparative study by SPME-GC/MS

    Journal of the Science of Food and Agriculture, Vol. 96, Núm. 4, pp. 1181-1193

  3. Metabolite release and protein hydrolysis during the in vitro digestion of cooked sea bass fillets. A study by 1H NMR

    Food Research International, Vol. 88, Núm. Part B, pp. 293-301

  4. The influence of frying technique, cooking oil and fish species on the changes occurring in fish lipids and oil during shallow-frying, studied by 1H NMR

    Food Research International, Vol. 84, pp. 150-159

2015

  1. 1H 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, Vol. 117, Núm. 4, pp. 440-449

  2. 2,6-Di-Tert-Butyl-Hydroxytoluene and Its Metabolites in Foods

    Comprehensive Reviews in Food Science and Food Safety, Vol. 14, Núm. 1, pp. 67-80

  3. USEFULNESS OF H-1 NMR TO STUDY THE FOOD LIPOLYSIS DURING IN VITRO DIGESTION

    MAGNETIC RESONANCE IN FOOD SCIENCE: DEFINING FOOD BY MAGNETIC RESONANCE

  4. Usefulness of 1H NMR in assessing the extent of lipid digestion

    Food Chemistry, Vol. 179, pp. 182-190

2014

  1. A method based on 1H NMR spectral data useful to evaluate the hydrolysis level in complex lipid mixtures

    Food Research International, Vol. 66, pp. 379-387

  2. Fourier transform infrared spectroscopy as a tool to study farmed and wild sea bass lipid composition

    Journal of the Science of Food and Agriculture, Vol. 94, Núm. 7, pp. 1340-1348

2012

  1. Quality of farmed and wild sea bass lipids studied by 1H NMR: Usefulness of this technique for differentiation on a qualitative and a quantitative basis

    Food Chemistry, Vol. 135, Núm. 3, pp. 1583-1591