Publikationen, an denen er mitarbeitet María Luisa Ibargoitia Isasi-Isasmendi (9)

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. Efecto que el enriquecimiento de aceite de maíz con "alfa" y "gamma" tocoferol provoca en su proceso de digestión bajo condiciones "in vitro": un estudio comparativo

    Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019

  2. 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

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