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Results:
1-17
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Results: 17
Authors:
Bastida, S
Sanchez-Muniz, FJ
Citation: S. Bastida et Fj. Sanchez-muniz, Thermal oxidation of olive oil, sunflower oil and a mix of both oils during forty discontinuous domestic fryings of different foods, FOOD SC TEC, 7(1), 2001, pp. 15-21
Authors:
Oubina, P
Sanchez-Muniz, FJ
Rodenas, S
Cuesta, C
Citation: P. Oubina et al., Eicosanoid production, thrombogenic ratio, and serum and LDL peroxides in normo- and hypercholesterolaemic post-menopausal women consuming two oleic acid-rich diets with different content of minor components, BR J NUTR, 85(1), 2001, pp. 41-47
Authors:
Sanchez-Muniz, FJ
Arroyo, R
Sanchez-Montero, JM
Cuesta, C
Citation: Fj. Sanchez-muniz et al., In vitro digestibility study of thermal oxidized palm oleins, FOOD SC TEC, 6(6), 2000, pp. 449-456
Authors:
Bastida, S
Vaquero, MP
Veldhuizen, M
Sanchez-Muniz, FJ
Citation: S. Bastida et al., Selected trace elements and minerals in cord blood: association with lipids and lipoproteins at birth, ACT PAEDIAT, 89(10), 2000, pp. 1201-1206
Authors:
Jimenez-Escrig, A
Sanchez-Muniz, FJ
Citation: A. Jimenez-escrig et Fj. Sanchez-muniz, Dietary fibre from edible seaweeds: chemical structure, physicochemical properties and effects on cholesterol metabolism, NUTR RES, 20(4), 2000, pp. 585-598
Authors:
Romero, A
Cuesta, C
Sanchez-Muniz, FJ
Citation: A. Romero et al., Trans fatty acid production in deep fat frying of frozen foods with different oils and frying modalities, NUTR RES, 20(4), 2000, pp. 599-608
Authors:
Romero, A
Sanchez-Muniz, FJ
Cuesta, C
Citation: A. Romero et al., Deep fat frying of frozen foods in sunflower oil. Fatty acid composition in fryer oil and frozen prefried potatoes, J SCI FOOD, 80(14), 2000, pp. 2135-2141
Authors:
Pardos, SC
Torre, PD
Sanchez-Muniz, FJ
Citation: Sc. Pardos et al., CLA antioxidant or prooxidant?, GRASAS ACEI, 51(4), 2000, pp. 268-274
Authors:
Gomez, LJG
Sanchez-Muniz, FJ
Citation: Ljg. Gomez et Fj. Sanchez-muniz, Review: Cardiovascular effect of garlic (Allium sativum)., ARCH LAT NU, 50(3), 2000, pp. 219-229
Authors:
Romero, A
Cuesta, C
Sanchez-Muniz, FJ
Citation: A. Romero et al., Cyclic fatty acid monomers and thermoxidative alteration compounds formed during frying of frozen foods in extra virgin olive oil, J AM OIL CH, 77(11), 2000, pp. 1169-1175
Authors:
Sanchez-Muniz, FJ
Bastida, S
Viejo, JM
Terpstra, AHM
Citation: Fj. Sanchez-muniz et al., Small supplements of N-3 fatty acids change serum low density lipoprotein composition by decreasing phospholipid and apolipoprotein B concentrations in young adult women, EUR J NUTR, 38(1), 1999, pp. 20-27
Authors:
Sanchez-Muniz, FJ
Bastida, S
Gonzalez-Munoz, MJ
Citation: Fj. Sanchez-muniz et al., Column and high-performance size exclusion chromatography applications to the in vivo digestibility study of a thermoxidized and polymerized olive oil, LIPIDS, 34(11), 1999, pp. 1187-1192
Authors:
Romero, A
Cuesta, C
Sanchez-Muniz, FJ
Citation: A. Romero et al., Does frequent replenishment with fresh monoenoic oils permit the frying ofpotatoes indefinitely?, J AGR FOOD, 47(3), 1999, pp. 1168-1173
Authors:
Rodriguez, MGM
Marques, MAT
Sanchez-Muniz, FJ
Citation: Mgm. Rodriguez et al., Coffee consumption and serum cholesterol., GRASAS ACEI, 50(2), 1999, pp. 141-152
Authors:
Gonzalez-Munoz, MJ
Bastida, S
Sanchez-Muniz, FJ
Citation: Mj. Gonzalez-munoz et al., Short-term in vivo digestibility of triglyceride polymers, dimers, and monomers of thermoxidized palm olein used in deep-frying, J AGR FOOD, 46(12), 1998, pp. 5188-5193
Authors:
Cuesta, C
Sanchez-Muniz, FJ
Citation: C. Cuesta et Fj. Sanchez-muniz, Quality control during repeated fryings, GRASAS ACEI, 49(3-4), 1998, pp. 310-318
Authors:
Sanchez-Muniz, FJ
Cuesta, C
Citation: Fj. Sanchez-muniz et C. Cuesta, Lipid metabolism in experimental animals, GRASAS ACEI, 49(3-4), 1998, pp. 340-346
Risultati:
1-17
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