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Results: 1-25 |
Results: 25
ANALYTICAL EVALUATION OF FATS AND OILS BY SIZE-EXCLUSION CHROMATOGRAPHY
Authors: DOBARGANES MC MARQUEZRUIZ G
Citation: Mc. Dobarganes et G. Marquezruiz, ANALYTICAL EVALUATION OF FATS AND OILS BY SIZE-EXCLUSION CHROMATOGRAPHY, Analusis, 26(3), 1998, pp. 61-65
EFFECT OF FATTY-ACID POSITIONAL DISTRIBUTION AND TRIACYLGLYCEROL COMPOSITION ON LIPID BY-PRODUCTS FORMATION DURING HEAT-TREATMENT - I - POLYMER FORMATION
Authors: MARTIN JC DOBARGANES MC NOUR M MARQUEZRUIZ G CHRISTIE WW LAVILLONNIERE F SEBEDIO JL
Citation: Jc. Martin et al., EFFECT OF FATTY-ACID POSITIONAL DISTRIBUTION AND TRIACYLGLYCEROL COMPOSITION ON LIPID BY-PRODUCTS FORMATION DURING HEAT-TREATMENT - I - POLYMER FORMATION, Journal of the American Oil Chemists' Society, 75(9), 1998, pp. 1065-1071
APPLICATIONS OF CHROMATOGRAPHIC TECHNIQUES TO EVALUATE ENZYMATIC-HYDROLYSIS OF OXIDIZED AND POLYMERIC TRIGLYCERIDES BY PANCREATIC LIPASE IN-VITRO
Authors: MARQUEZRUIZ G GUEVEL G DOBARGANES MC
Citation: G. Marquezruiz et al., APPLICATIONS OF CHROMATOGRAPHIC TECHNIQUES TO EVALUATE ENZYMATIC-HYDROLYSIS OF OXIDIZED AND POLYMERIC TRIGLYCERIDES BY PANCREATIC LIPASE IN-VITRO, Journal of the American Oil Chemists' Society, 75(2), 1998, pp. 119-126
CHARACTERIZATION OF ALDEHYDIC ACIDS IN USED AND UNUSED FRYING OILS
Authors: KAMALELDIN A MARQUEZRUIZ G DOBARGANES C APPELQVIST LA
Citation: A. Kamaleldin et al., CHARACTERIZATION OF ALDEHYDIC ACIDS IN USED AND UNUSED FRYING OILS, Journal of chromatography, 776(2), 1997, pp. 245-254
RELATIONSHIPS BETWEEN QUALITY OF CRUDE AND REFINED EDIBLE OILS BASED ON QUANTITATION OF MINOR GLYCERIDIC COMPOUNDS
Authors: RUIZMENDEZ MV MARQUEZRUIZ G DOBARGANES MC
Citation: Mv. Ruizmendez et al., RELATIONSHIPS BETWEEN QUALITY OF CRUDE AND REFINED EDIBLE OILS BASED ON QUANTITATION OF MINOR GLYCERIDIC COMPOUNDS, Food chemistry, 60(4), 1997, pp. 549-554
A SIMPLE PROCEDURE TO EVALUATE THE PERFORMANCE OF FATS AND OILS AT FRYING TEMPERATURES
Authors: BARRERAARELLANO D MARQUEZRUIZ G DOBARGANES MC
Citation: D. Barreraarellano et al., A SIMPLE PROCEDURE TO EVALUATE THE PERFORMANCE OF FATS AND OILS AT FRYING TEMPERATURES, Grasas y aceites, 48(4), 1997, pp. 231-235
RAPID, QUANTITATIVE-DETERMINATION OF POLAR COMPOUNDS IN FATS AND OILSBY SOLID-PHASE EXTRACTION AND SIZE-EXCLUSION CHROMATOGRAPHY USING MONOSTEARIN AS INTERNAL STANDARD
Authors: MARQUEZRUIZ G MARTINPOLVILLO M DOBARGANES MC
Citation: G. Marquezruiz et al., RAPID, QUANTITATIVE-DETERMINATION OF POLAR COMPOUNDS IN FATS AND OILSBY SOLID-PHASE EXTRACTION AND SIZE-EXCLUSION CHROMATOGRAPHY USING MONOSTEARIN AS INTERNAL STANDARD, Journal of chromatography, 749(1-2), 1996, pp. 55-60
ASSESSMENTS ON THE DIGESTIBILITY OF OXIDIZED COMPOUNDS FROM [1-C-14]LINOLEIC ACID USING A COMBINATION OF CHROMATOGRAPHIC TECHNIQUES
Authors: MARQUEZRUIZ G DOBARGANES MC
Citation: G. Marquezruiz et Mc. Dobarganes, ASSESSMENTS ON THE DIGESTIBILITY OF OXIDIZED COMPOUNDS FROM [1-C-14]LINOLEIC ACID USING A COMBINATION OF CHROMATOGRAPHIC TECHNIQUES, Journal of chromatography B. Biomedical applications, 675(1), 1996, pp. 1-8
SHORT-CHAIN FATTY-ACID FORMATION DURING THERMOXIDATION AND FRYING
Authors: MARQUEZRUIZ G DOBARGANES C
Citation: G. Marquezruiz et C. Dobarganes, SHORT-CHAIN FATTY-ACID FORMATION DURING THERMOXIDATION AND FRYING, Journal of the Science of Food and Agriculture, 70(1), 1996, pp. 120-126
INFLUENCE OF DIMETHYLPOLYSILOXANE ADDITION TO EDIBLE OILS - DEPENDENCE ON THE MAIN VARIABLES OF THE FRYING PROCESS
Authors: JORGE N MARQUEZRUIZ G MARTINPOLVILLO M RUIZMENDEZ MV DOBARGANES MC
Citation: N. Jorge et al., INFLUENCE OF DIMETHYLPOLYSILOXANE ADDITION TO EDIBLE OILS - DEPENDENCE ON THE MAIN VARIABLES OF THE FRYING PROCESS, Grasas y aceites, 47(1-2), 1996, pp. 14-19
INFLUENCE OF DIMETHYLPOLYSILOXANE ADDITION TO FRYING OILS - PERFORMANCE OF SUNFLOWER OIL IN DISCONTINUOUS AND CONTINUOUS LABORATORY FRYING
Authors: JORGE N MARQUEZRUIZ G MARTINPOLVILLO M RUIZMENDEZ MV DOBARGANES MC
Citation: N. Jorge et al., INFLUENCE OF DIMETHYLPOLYSILOXANE ADDITION TO FRYING OILS - PERFORMANCE OF SUNFLOWER OIL IN DISCONTINUOUS AND CONTINUOUS LABORATORY FRYING, Grasas y aceites, 47(1-2), 1996, pp. 20-25
QUANTITATION OF OXIDIZED TRIGLYCERIDE MONOMERS AND DIMERS AS AN USEFUL MEASUREMENT FOR EARLY AND ADVANCED STAGES OF OXIDATION
Authors: MARQUEZRUIZ G MARTINPOLVILLO M DOBARGANES MC
Citation: G. Marquezruiz et al., QUANTITATION OF OXIDIZED TRIGLYCERIDE MONOMERS AND DIMERS AS AN USEFUL MEASUREMENT FOR EARLY AND ADVANCED STAGES OF OXIDATION, Grasas y aceites, 47(1-2), 1996, pp. 48-53
EVOLUTION OF OXIDATION DURING STORAGE OF CRISPS AND FRENCH FRIES PREPARED WITH SUNFLOWER OIL AND HIGH OLEIC SUNFLOWER OIL
Authors: MARTINPOLVILLO M MARQUEZRUIZ G JORGE N RUIZMENDEZ MV DOBARGANES MC
Citation: M. Martinpolvillo et al., EVOLUTION OF OXIDATION DURING STORAGE OF CRISPS AND FRENCH FRIES PREPARED WITH SUNFLOWER OIL AND HIGH OLEIC SUNFLOWER OIL, Grasas y aceites, 47(1-2), 1996, pp. 54-58
COMPARATIVE PERFORMANCE OF STEAM AND NITROGEN AS STRIPPING GAS IN PHYSICAL REFINING OF EDIBLE OILS
Authors: RUIZMENDEZ MV MARQUEZRUIZ G DOBARGANES MC
Citation: Mv. Ruizmendez et al., COMPARATIVE PERFORMANCE OF STEAM AND NITROGEN AS STRIPPING GAS IN PHYSICAL REFINING OF EDIBLE OILS, Journal of the American Oil Chemists' Society, 73(12), 1996, pp. 1641-1645
FRACTIONATION OF OLIGOMERIC TRIACYLGLYCERIDES AND THE RELATION TO REJECTION LIMITS FOR USED FRYING OILS
Authors: TASIOULAMARGARI M MARQUEZRUIZ G DOBARGANES MC
Citation: M. Tasioulamargari et al., FRACTIONATION OF OLIGOMERIC TRIACYLGLYCERIDES AND THE RELATION TO REJECTION LIMITS FOR USED FRYING OILS, Journal of the American Oil Chemists' Society, 73(11), 1996, pp. 1579-1584
QUALITY-CONTROL OF USED FRYING FATS - VAL IDITY OF QUICK TESTS TO SUBSTITUTE POLAR COMPOUND DETERMINATION
Authors: DOBARGANES MC MARQUEZRUIZ G
Citation: Mc. Dobarganes et G. Marquezruiz, QUALITY-CONTROL OF USED FRYING FATS - VAL IDITY OF QUICK TESTS TO SUBSTITUTE POLAR COMPOUND DETERMINATION, Grasas y aceites, 46(3), 1995, pp. 196-201
QUALITY OF USED FRYING FATS IN FAST-FOOD SHOPS AND RESTAURANTS OF ANDALUSIA
Authors: DOBARGANES MC MARQUEZRUIZ G
Citation: Mc. Dobarganes et G. Marquezruiz, QUALITY OF USED FRYING FATS IN FAST-FOOD SHOPS AND RESTAURANTS OF ANDALUSIA, Grasas y aceites, 46(2), 1995, pp. 115-120
QUANTITATION OF MAJOR COMPOUNDS PRESENT I N DEODORIZER DISTILLATES FROM FATS AND OILS
Authors: RUIZMENDEZ MV MARQUEZRUIZ G DOBARGANES MC
Citation: Mv. Ruizmendez et al., QUANTITATION OF MAJOR COMPOUNDS PRESENT I N DEODORIZER DISTILLATES FROM FATS AND OILS, Grasas y aceites, 46(1), 1995, pp. 21-25
QUANTITATION AND DISTRIBUTION OF ALTERED FATTY-ACIDS IN FRYING FATS
Authors: MARQUEZRUIZ G TASIOULAMARGARI M DOBARGANES MC
Citation: G. Marquezruiz et al., QUANTITATION AND DISTRIBUTION OF ALTERED FATTY-ACIDS IN FRYING FATS, Journal of the American Oil Chemists' Society, 72(10), 1995, pp. 1171-1176
EVALUATION OF SUSCEPTIBILITY TO OXIDATION OF LINOLEYL DERIVATIVES BY THIN-LAYER CHROMATOGRAPHY WITH FLAME IONIZATION DETECTION
Authors: MARQUEZRUIZ G PEREZCAMINO MC DOBARGANES MC
Citation: G. Marquezruiz et al., EVALUATION OF SUSCEPTIBILITY TO OXIDATION OF LINOLEYL DERIVATIVES BY THIN-LAYER CHROMATOGRAPHY WITH FLAME IONIZATION DETECTION, Journal of chromatography, 662(2), 1994, pp. 363-368
CHARACTERIZATION OF SUCROSE POLYESTERS TRIACYLGLYCEROLS MIXTURES
Authors: MARQUEZRUIZ G PEREZCAMINO MC RIOS JJ DOBARGANES MC
Citation: G. Marquezruiz et al., CHARACTERIZATION OF SUCROSE POLYESTERS TRIACYLGLYCEROLS MIXTURES, Journal of the American Oil Chemists' Society, 71(9), 1994, pp. 1017-1020
ISOLATION AND CHARACTERIZATION OF SUCROSE POLYESTERS
Authors: RIOS JJ PEREZCAMINO MC MARQUEZRUIZ G DOBARGANES MC
Citation: Jj. Rios et al., ISOLATION AND CHARACTERIZATION OF SUCROSE POLYESTERS, Journal of the American Oil Chemists' Society, 71(4), 1994, pp. 385-390
EVALUATION OF HYDROLYSIS AND ABSORPTION OF THERMALLY OXIDIZED OLIVE OIL IN NONABSORBED LIPIDS IN THE RAT
Authors: MARQUEZRUIZ G PEREZCAMINO MC DOBARGANES MC
Citation: G. Marquezruiz et al., EVALUATION OF HYDROLYSIS AND ABSORPTION OF THERMALLY OXIDIZED OLIVE OIL IN NONABSORBED LIPIDS IN THE RAT, Annals of nutrition & metabolism, 37(3), 1993, pp. 121-128
THERMAL-STABILITY AND FRYING PERFORMANCE OF GENETICALLY MODIFIED SUNFLOWER SEED (HELIANTHUS-ANNUUS L) OILS
Authors: DOBARGANES MC MARQUEZRUIZ G PEREZCAMINO MC
Citation: Mc. Dobarganes et al., THERMAL-STABILITY AND FRYING PERFORMANCE OF GENETICALLY MODIFIED SUNFLOWER SEED (HELIANTHUS-ANNUUS L) OILS, Journal of agricultural and food chemistry, 41(4), 1993, pp. 678-681
VIRGIN AND REFINED OLIVE OILS - DIFFERENC ES IN GLYCERIDIC MINOR COMPOUNDS
Authors: PEREZCAMINO MC RUIZMENDEZ MV MARQUEZRUIZ G DOBARGANES MC
Citation: Mc. Perezcamino et al., VIRGIN AND REFINED OLIVE OILS - DIFFERENC ES IN GLYCERIDIC MINOR COMPOUNDS, Grasas y aceites, 44(2), 1993, pp. 91-96
Risultati: 1-25 |