Artículos JCR-SCI
- Monitoring by ¹H Nuclear Magnetic Resonance of the changes in the composition of virgin linseed oil heated at frying temperature. Comparison with the changes of other edible oils Food Control, 2012; 28, 59 - 68
- Quality of farmed and wild sea bass lipids studied by ¹H NMR. Usefulness of this technique for differentiation on qualitative and quantitative basis Food Chemistry, 2012; 135, 1583 - 1591
- Fate in digestion in vitro of several food components, including some toxic compounds coming from omega-3 and omega-6 lipids Food and Chemical Toxicology, 2011; 49, 115 - 124
- Characteristics of dry- and brine-salted salmon later treated with liquid smoke flavouring Agricultural and Food Science, 2011; 20, 217 - 227
- Effect of ultra high temperature (UHT) treatment on coffee brew stability Food Research International, 2011
- Volatile components of several virgin and refined oils differing in their botanical origin Journal of the Science of Food and Agriculture, 2011; 91(10), 1871 - 1884
- A very simple, fast and non-destructive approach to predict the time at which edible oils submitted to high temperature reach the established limits of safety Food Chemistry, 2011; 127, 802 - 806
- Oxidative stability, volatile components and polycyclic aromatic hydrocarbons of cold-smoked sardine (Sardine pilchardus) and dolpphinfish (Coryphaena hyppurus) LWT. Food Science and Technology, 2011; 44, 1517 - 1524
- Contamination of cheese by PAHs in traditional smoking. Influence of the position in the smokehouse Journal Dairy Science, 2011; 94, 1679 - 1690
- Nature and distribution of the volatile components in the different regions of an artisanal ripened sheep cheese Journal Dairy Research, 2011; 30, 1 - 8
- An Untargeted multi-technique metabolomics approach to studying intracellular metabolites of HepG2 cells exposed to 2,3,7,8-tetrachlorodibenzo-p-dioxin BMC Genomics, 2011; 12
- Integrating transcriptomics and metabonomics to unravel toxic effects of 2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD) in the in vitro cell line HepG2 BMC Systems Biology, 2011; 5:139
- Mol. Ultra-fast searching assists in evaluating sub-ppm mass accuracy enhancement in U-HPLC/Orbitrap MS data Metabolomics, 2011; 7, 15 - 24
- Analysis of hydroperoxides, aldehydes and epoxides by ¹H Nuclear Magnetic Resonance in sunflower oil oxidized at 70 and 100 °C Journal of Agricultural and Food Chemistry, 2010; 58(10), 6234 - 6245
- Effect of freezing on the physicochemical, textural and sensorial characteristics of salmon (Salmo salar) smoked with a liquid smoke flavouring LWT--Food Science and Technology, 2010; 43(6), 910 - 918
- Formation of toxic alkylbenzenes in edible oils submitted to frying temperature. Influence of oil composition in main components and heating time Food Research International, 2010; 43, 2161 - 2170
- Headspace composition of cod liver oil and its evolution in storage after opening. First evidence of the presence of toxic aldehydes Food Cemistry, 2009; 114(4), 1291 - 1300
- Oxidation of corn oil at room temperature. Determination of the concentration of some oxidation products in the oil liquid matrix from ¹H Nuclear Magnetic Resonance data Food Chemistry, 2009; 116(1), 183 - 192
- A study of the toxic effect of oxidized sunflower oil containing 4-hydroperoxy-2-nonenal and 4-hydroxy-2-nonenal on cortical TrkA receptor expression in rats Nutritional Neuroscience, 2009; 12(6), 249 - 259
- Contribution to further understanding of the evolution of sunflower oil submitted to frying temperature in a domestic fryer. Study by ¹H nuclear magnetic resonance Journal of Agricultural and Food Chemistry, 2009; 5, 7790 - 7799
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