Publicaciones en colaboración con investigadores/as de Universidad del País Vasco/Euskal Herriko Unibertsitatea (12)

2024

  1. Microalgae as a New Source of Oxylipins: A Comprehensive LC-MS-Based Analysis Using Conventional and Green Extraction Methods

    Journal of Agricultural and Food Chemistry, Vol. 72, Núm. 30, pp. 16749-16760

2023

  1. Effect of Encapsulation Material on Lipid Bioaccessibility and Oxidation during In Vitro Digestion of Black Seed Oil

    Antioxidants, Vol. 12, Núm. 1

  2. Identification of the Brucea javanica Constituent Brusatol as a EGFR-Tyrosine Kinase Inhibitor in a Cell-Free Assay

    ACS Omega, Vol. 8, Núm. 31, pp. 28543-28552

  3. Polylactic acid as a promising sustainable plastic packaging for edible oils

    Food Packaging and Shelf Life, Vol. 36

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

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