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Citation: M. Leon-camacho et al., Kinetics of the cis-trans isomerization of linoleic acid in the deodorization and/or physical refining of edible fats, EUR J LIPID, 103(2), 2001, pp. 85-92

Authors: Ruiz-Mendez, MV de la Paz, MP Abian, J Calaf, RE Blount, B Castro-Molero, N Philen, R Gelpi, E

Citation: Mv. Ruiz-mendez et al., Storage time and deodorization temperature influence the formation of aniline-derived compounds in denatured rapeseed oils, FOOD CHEM T, 39(1), 2001, pp. 91-96

Authors: Ruiz-Mendez, MV de la Paz, MP Blount, B Rogers, HS Castro-Molero, N Philen, RM

Citation: Mv. Ruiz-mendez et al., Characteristics of denatured rapeseed oil during storage and refining processes, GRASAS ACEI, 51(5), 2000, pp. 355-360

Authors: Ruiz-Mendez, MV Dobarganes, MC

Citation: Mv. Ruiz-mendez et Mc. Dobarganes, Olive oil and olive pomace oil refining, OCL-OL CORP, 6(1), 1999, pp. 56-60

Authors: Camacho, ML Ruiz-Mendez, MV Constante, EG

Citation: Ml. Camacho et al., Changes in olive oil components during deodorization and/or physical refining at the pilot plant scale using nitrogen as stripping gas, FETT-LIPID, 101(1), 1999, pp. 38-43