Publicaciones en colaboración con investigadores/as de Instituto de la Grasa (3)

2009

  1. Carob fruit polyphenols reduce tocopherol loss, triacylglycerol polymerization and oxidation in heated sunflower oil

    JAOCS, Journal of the American Oil Chemists' Society, Vol. 86, Núm. 5, pp. 419-425

2007

  1. A non-extractable condensed-tannins fiber reduces thermal oxidation in oils at frying temperature

    European Journal of Lipid Science and Technology, Vol. 109, Núm. 12, pp. 1218-1225

  2. Effect of heating and frying on oil and food fatty acids

    Fatty Acids in Foods and their Health Implications, Third Edition (CRC Press), pp. 511-543