-
N.P. Vidal, M.J. Manzanos, E. Goicoechea, M.D. Guillen
Influence of smoking with smoke flavourings on the oxidative stability of farmed sea bass fillets monitored by <sup>1</sup>H NMR and FTIR
European Journal of Lipid Science and Technology,
2017;
119(4)
-
N.P. Vidal, M.J. Manzanos, E. Goicoechea, M.D. Guillen
Influence of different salting processes on the evolution of the volatile metabolites of vacuum-packed fillets of farmed and wild sea bass (<em>Dicentrarchus labrax</em>) stored under refrigeration conditions: a study by SPME-GC/MS
Journal of the Science of Food and Agriculture,
2017;
97(3),
967 - 976
-
B. Nieva-Echevarria, E. Goicoechea, M.D. Guillen
Polyunsaturated lipids and vitamin A oxidation during cod liver oil <em>in vitro</em> gastrointestinal digestion. Antioxidant effect of added BHT
Food Chemistry,
2017;
232,
733 - 743
-
N.P. Vidal, E. Goicoechea, M.J. Manzanos, M.D. Guillen
Effect of Smoking Using Smoke Flavorings on Several Characteristics of Farmed Sea Bass (<em>Dicentrarchus labrax</em>) Fillets and on their Evolution During Vacuum-Packed Storage at Refrigeration Temperature
Journal of Food Processing and Preservation,
2017;
41 (2)
-
B. Nieva-Echevarria, E. Goicoechea, M.D. Guillen
Effect of liquid smoking on lipid hydrolysis and oxidation reactions during in vitro gastrointestinal digestion of European sea bass
Food Research International,
2017;
97,
51 - 61
-
A. Ruiz-Aracama, E. Goicoechea, M.D. Guillen
Direct study of minor extra-virgin olive oil components without any sample modification. <sup>1</sup>H NMR multisupression experiment: A powerful tool
Food Chemistry,
2017;
228,
301 - 314
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B. Nieva-Echevarria, E. Goicoechea, M.J. Manzanos, M.D. Guillen
Fish <em>in Vitro</em> Digestion: Influence of Fish Salting on the Extent of Lipolysis, Oxidation, and Other Reactions
Journal of Agricultural and Food Chemistry,
2017;
65 (4),
879 - 891
-
B. Nieva-Echevarria, E. Goicoechea, M.J. Manzanos, M.D. Guillen
<sup>1</sup>H 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,
2017;
91,
171 - 182
-
J. Alberdi-Cedeno, M.L. Ibargoitia, G. Cristillo, P. Sopelana, M.D. Guillen
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,
2017;
221,
1135 - 1144
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B. Nieva-Echevarria, E. Goicoechea, M.D. Guillen
Behaviour of non-oxidized and oxidized flaxseed oils, as models of omega-3 rich lipids, during <em>in vitro</em> digestion. Occurrence of epoxidation reactions
Food Research International,
2017;
Ahead of Print
-
N.P. Vidal, M.J Manzanos, E. Goicoechea, M.D. Guillen
Farmed and wild sea bass <em>(Dicentrarchus labrax)</em> volatile metabolites: a comparative study by SPME-GC/MS
Journal of the Science of Food and Agriculture,
2016;
96 (4),
1181 - 1193
-
P. Sopelana, M.L. Ibargoitia, M.D. Guillen
Influence of fat and phytosterols concentration in margarines on their degradation at high temperature. A study by <sup>1</sup>H Nuclear Magnetic Resonance
Food Chemistry,
2016;
197 (Part_B),
1256 - 1263
-
A. Martinez-Yusta, M.D. Guillen
Monitoring compositional changes in sunflower oil-derived deep-frying media by <sup>1</sup>H Nuclear Magnetic Resonance
European Journal of Lipid Science and Technology,
2016;
118 (7),
984 - 996
-
N.P. Vidal, G. Picone, E. Goicoechea, L. Laghi, M.J. Manzanos, F. Danesi, A. Bordoni, F. Capozzi, M.D. Guillen
Metabolite release and protein hydrolysis during the in vitro digestion of cooked sea bass fillets. A study by <sup>1</sup>H NMR
Food Research International,
2016;
88 (Part_B),
293 - 301
-
B. Nieva-Echevarria, E. Goicoechea, M.J. Manzanos, M.D. Guillen
A study by <sup>1</sup>H NMR on the influence of some factors affecting lipid <em>in vitro</em> digestion
Food Chemistry,
2016;
211,
17 - 26
-
B. Nieva-Echevarria, E. Goicoechea, M.J. Manzanos, M.D. Guillen
The influence of frying technique, cooking oil and fish species on the changes occurring in fish lipids and oil during shallow-frying, studied by <sup>1</sup>H NMR
Food Research International,
2016;
84,
150 - 159
-
B. Nieva-Echevarria, E. Goicoechea, M.J. Manzanos, M.D. Guillen
Usefulness of <sup>1</sup>H NMR in assessing the extent of lipid digestion
Food Chemistry,
2015;
179,
182 - 190
-
B. Nieva-Echevarria, M.J. Manzanos, E. Goicoechea, M.D. Guillen
2,6-Di-Tert-Butyl-Hydroxytoluene and Its Metabolites in Foods
Comprehensive Reviews in Food Science and Food Safety,
2015;
14(1),
67 - 80
-
N.P. Vidal, E. Goicoechea, M.J Manzanos, M.D. Guillen
<sup>1</sup>H 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,
2015;
117(4),
440 - 449
-
W. van den Hof, A. Ruiz-Aracama, A. van Summeren, D. Jennen, S. Gaj, M. Coonen, K. Brauers, W. Wodzig, J. van Delft, J. Kleinjans
Integrating multiple omics to unravel mechanisms of Cyclosporin A induced hepatotoxicity in vitro
Toxicology in Vitro,
2015;
29(3),
489 - 501
