Publicaciones en colaboración con investigadores/as de Instituto de la Grasa (9)

2023

  1. Characterizing Meat- and Milk/Dairy-like Vegetarian Foods and Their Counterparts Based on Nutrient Profiling and Food Labels

    Foods, Vol. 12, Núm. 6

  2. Nutritional composition of green asparagus (Asparagus officinalis L.), edible part and by-products, and assessment of their effect on the growth of human gut-associated bacteria

    Food Research International, Vol. 163

2015

  1. Synthesis and antioxidant evaluation of isochroman-derivatives of hydroxytyrosol: Structure-activity relationship

    Food Chemistry, Vol. 173, pp. 313-320

2012

  1. Hydroxytyrosyl acetate contributes to the protective effects against oxidative stress of virgin olive oil

    Food Chemistry, Vol. 131, Núm. 3, pp. 869-878

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

2000

  1. Determination of (E)-5-methylhept-2-en-4-one in deodorised hazelnut oil. Application to the detection of adulterated olive oils

    Journal of the Science of Food and Agriculture, Vol. 80, Núm. 1, pp. 140-144

1997

  1. Changes in Insoluble and Soluble Dietary Fiber of White Asparagus (Asparagus officinalis L.) during Different Conditions of Storage

    Journal of Agricultural and Food Chemistry, Vol. 45, Núm. 8, pp. 3228-3232