FRANCISCO JOSÉ
SÁNCHEZ MUNIZ
Profesor emérito
![Foto de María Cruz](/img/nophoto.png)
María Cruz
García Linares
Publicacions en què col·labora amb María Cruz García Linares (8)
2006
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Effect of olive oil-fried sardine consumption on cholesterol content in the serum, lipoproteins, spleen and adipose tissue of hypercholesterolemic rats
Annals of Nutrition and Metabolism, Vol. 50, Núm. 1, pp. 54-58
2004
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Thermally oxidised sunflower-seed oil increases liver and serum peroxidation and modifies lipoprotein composition in rats
British Journal of Nutrition, Vol. 92, Núm. 2, pp. 257-265
2003
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Cooking-freezing-reheating (CFR) of sardine (Sardina pilchardus) fillets. Effect of different cooking and reheating procedures on the proximate and fatty acid compositions
Food Chemistry, Vol. 83, Núm. 3, pp. 349-356
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Deep-frying of chicken meat and chicken-based products. Changes in the proximate and fatty acid compositions
Italian Journal of Food Science, Vol. 15, Núm. 2, pp. 225-239
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Effect of Olive Oil-fried Sardine Consumption on Liver Lipid Composition and Fatty Acid Cholesterol Esterification in Hypercholesterolemic Rats
Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 9, Núm. 5, pp. 329-338
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Fat and protein from olive oil-fried sardines interact to normalize serum lipoproteins and reduce liver lipids in hypercholesterolemic rats
Journal of Nutrition, Vol. 133, Núm. 7, pp. 2302-2308
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Grilling of sardine fillets. Effects of frozen and thawed modality on their protein quality
LWT - Food Science and Technology, Vol. 36, Núm. 8, pp. 763-769
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Lipoprotein profile in elderly persons from northwestern Spain consuming the Atlantic diet, a variant of the Mediterranean diet
Nutrition Research, Vol. 23, Núm. 12, pp. 1607-1618