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Results: 5

Authors: Verleyen, T Kamal-Eldin, A Dobarganes, C Verhe, R Dewettinck, K Huyghebaert, A
Citation: T. Verleyen et al., Modeling of alpha-tocopherol loss and oxidation products formed during thermoxidation in triolein and tripalmitin mixtures, LIPIDS, 36(7), 2001, pp. 719-726

Authors: Dobarganes, C Marquez-Ruiz, G Velasco, J
Citation: C. Dobarganes et al., Interactions between fat and food during deep-frying, EUR J LIPID, 102(8-9), 2000, pp. 521-528

Authors: Marquez-Ruiz, G Velasco, J Dobarganes, C
Citation: G. Marquez-ruiz et al., Evaluation of oxidation in dried microencapsulated fish oils by a combination of adsorption and size exclusion chromatography, EUR FOOD RE, 211(1), 2000, pp. 13-18

Authors: Berdeaux, O Marquez-Ruiz, G Dobarganes, C
Citation: O. Berdeaux et al., Selection of methylation procedures for quantitation of short-chain glycerol-bound compounds formed during thermoxidation, J CHROMAT A, 863(2), 1999, pp. 171-181

Authors: Barrera-Arellano, D Ruiz-Mendez, V Marquez-Ruiz, G Dobarganes, C
Citation: D. Barrera-arellano et al., Loss of tocopherols and formation of degradation compounds in triacylglycerol model systems heated at high temperature, J SCI FOOD, 79(13), 1999, pp. 1923-1928
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