Artículos JCR-SCI
- Interindividual variation in gene expression responses and metabolite formation in acetaminophen-exposed primary human hepatocytes Archives of Toxicology, 2015; 24
- A method based on <sup>1</sup>H NMR spectral data useful to evaluate the hydrolysis level in complex lipid mixtures Food Research International, 2014; 66, 379 - 387
- A review of thermo-oxidative degradation of food lipids studied by <sup>1</sup>H NMR spectroscopy: influence of degradative conditions and food lipid nature Comprehensive Reviews in Food Science and Food Safety, 2014; 13(5), 838 - 859
- Complexity and uniqueness of the aromatic profile of smoked and unsmoked Herreno cheese Molecules, 2014; 19(6), 7937 - 7958
- <sup>1</sup>H Nuclear Magnetic Resonance monitoring of the degradation of margarines of varied compositions when heated to high temperature Food Chemistry, 2014; 165, 119 - 128
- Deep-frying. A study of the influence of the frying medium and the food nature, on the lipidic composition of the fried food, using <sup>1</sup>H nuclear magnetic resonance Food Research International, 2014; 62, 998 - 1007
- Volatile compounds generated in corn oil stored at room temperature. Presence of toxic compounds European Journal of Lipid Science and Technology, 2014; 116(4), 395 - 406
- A study by <sup>1</sup>H nuclear magnetic resonance of the influence on the frying medium composition of some soybean oil-food combinations in deep-frying Food Research International, 2014; 55, 347 - 355
- Deep-frying food in extra virgin olive oil: A study by <sup>1</sup>H nuclear magnetic resonance of the influence of food nature on the evolving composition of the frying medium Food Chemistry, 2014; 150, 429 - 437
- Fourier transform infrared spectroscopy as a tool to study farmed and wild sea bass lipid composition Journal of the Science of Food and Agriculture, 2014; 94(7), 1340 - 1348
- Relationships between the evolution of the percentage in weight of polar compounds and that of the molar percentage of acyl groups of edible oils submitted to frying temperature Food Chemistry, 2013; 138(2-3), 1351 - 1354
- Characterisation of the lipidic components of margarines by ¹H Nuclear Magnetic Resonance Food Chemistry, 2013; 141(4), 3357 - 3364
- Identification of Cisplatin-regulated metabolic pathways in pluripotent stem cells PLoS One, 2013; 8(10)
- Simultaneous control of the evolution of the percentage in weight of polar compounds, iodine value, acyl groups proportions and aldehydes concentrations in sunflower oil submitted to frying temperature in an industrial fryer Food Control, 2012; 24, 50 - 56
- Aldehydes contained in edible oils of very different nature after prolonged heating at frying temperature presence of toxic oxygenated alpha,beta-unsaturated aldehydes Food Chemistry, 2012; 131, 915 - 926
- Physicochemical, sensorial and textural characteristics of liquid-smoked salmon (Salmo salar) as affected by salting treatment and sugar addition International Journal of Food Science and Technology, 2012; 47, 1086 - 1096
- Application of untargeted metabolomics approach for identification of compounds that may be responsible for differential effects observed in chickens fed an organic and a conventional diet Food Additives and Contaminants, 2012; Part A,29, 323 - 332
- Use of NMR metabolomic plasma profiling methodologies to identify illicit growth-promoting administrations Analytical and Bioanalytical Chemistry, 2012; 403, 573 - 582
- Omics analysis of low dose acetaminophen intake demonstrates novel response pathways in humans Toxicology and Applied Pharmacology, 2012; 259, 320 - 328
- Study by ¹H NMR Spectroscopy of the Evolution of Extra Virgin Olive Oil Composition Submitted to Frying Temperature in an Industrial Fryer for a Prolonged Period of Time Food Chemistry, 2012; 134, 162 - 172
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