Artículos JCR-SCI
- Study of both Sunflower Oil and Its Headspace throughout the Oxidation Process. Occurrence in the Headspace of Toxic Oxygenated Aldehydes Journal of Agricultural and Food Chemistry, 2005; 53, 1093 - 1101
- Characteristics of Smoke Flavourings obtained from Mixtures of Oak Word (Quercus sp.) and Aromatic Plants (Thymus vulgaris L. and Salvia Lavandulifolia Vahl. Flavour and Fragrance Journal, 2005; 20, 676 - 685
- Study by Proton Nuclear Magnetic Resonance of the Thermal Oxidation of Oils Rich in Oleic Acyl Groups. Comparison with the Oxidation Process of Oils Rich in Polyunsaturated Acyl Groups Journal American Oil Chemists Society, 2005; 82, 349 - 355
- Oxidation Process of Oils Having High Content in Linoleic Acyl Groups and Formation of Toxic Hydroperoxy- and Hydroxy-Alkenals. A study by ¹H Nuclear Magnetic Resonance Journal of the Science of Food and Agriculture, 2005; 85, 2413 - 2420
- Components Detected by Means of Solid Phase Microextraction and Gas Chromatography/Mass Spectrometry in the Headspace of Artisan Fresh Goat Cheese Smoked by Traditional Methods Journal of Dairy Science, 2004; 87, 284 - 299
- Occurrence of Polycyclic Aromatic Hydrocarbons in Smoked Cheese Journal of Dairy Science, 2004; 87, 556 - 564
- Study of the Effects of Smoke Flavourings on the Oxidative Stability of the Lipids of Pork Adipose Tissue by means of Fourier Transform Infrared Spectroscopy Meat Science, 2004; 66, 647 - 657
- Study of the Oxidative Stability of Salted and Unsalted Salmon Fillets by ¹H Nuclear Magnetic Resonance Food Chemistry, 2004; 86, 297 - 304
- Polycyclic Aromatic Hydrocarbons and Olive Pomace Oil Journal of Agricultural and Food Chemistry, 2004; 52, 2123 - 2132
- Texture Profile Analysis of Meat Products Treated with Commercial Smoke Flavorings Food Control, 2004; 15, 457 - 461
- Components Detected in the Headspace of Artisan Fresh Goat Cheese Smoked Using Dry Prickly Pear (Opuntia ficus indica) Le Lait, 2004; 84, 385 - 397
- Study of the Oxidative Degradation of Farmed Salmon Lipids by means of Fourier Transform Infrared Spectroscopy. Influence of Salting Journal of the Science of Food and Agriculture, 2004; 84, 1528 - 1534
- Load of Polycyclic Aromatic Hydrocarbons in Edible Vegetable Oils. Importance of Alkylated Derivatives Journal of Food Protection, 2004; 67, 1904 - 1913
- Study of the Thermal Oxidative Degradation of Sesame Oil by means of ¹H Nuclear Magnetic Resonance. Evidence of the Formation of the Genotoxic and Cytotoxic Hydroperoxy- and Hydroxy-Alkenals European Journal of Lipid Science and Technology, 2004; 106, 680 - 687
- Bioavailability and Risk Assessment of Orally Ingested Polycyclic Aromatic Hydrocarbons International Journal of Toxicology, 2004; 23, 301 - 333
- Edible Oils: Discrimination by ¹H Nuclear Magnetic Resonance Journal of the Science of Food and Agriculture, 2003; 83, 338 - 346
- Characterization of Sacha Inchi (Plukenetia volubilis L.) Oil by Fourier Transform Infrared Spectroscopy and ¹H Nuclear Magnetic Resonance. Comparison with Lindseed Oil Journal American Oil Chemists Society, 2003; 80(8), 755 - 762
- ¹H Nuclear Magnetic Resonance as Fast Tool for Determining the Proportions of the Different Acyl Groups in Acylglycerol Mixtures European Journal of Lipid Science and Technology, 2003; 105, 502 - 507
- Rapid Simultaneous Determination by Proton NMR of Unsaturation and Composition of the Acyl Groups in Vegetable Oils European Journal of Lipid Science and Technology, 2003; 105, 688 - 696
- Fourier Transform Infrared Spectra Data versus Peroxide and Anisidine Values to Determine Oxidative Stability of Edible Oils Food Chemistry, 2002; 77, 503 - 510
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