M. L. Ibargoitia

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1H NMR Study of the In Vitro Digestion of Highly Oxidized Soybean Oil and the Effect of the Presence of Ovalbumin

M. D. Guillén, A. S. Martin-Rubio, P. Sopelana, 2021, Foods.

Oxylipins Associated to Current Diseases Detected for the First Time in the Oxidation of Corn Oil as a Model System of Oils Rich in Omega-6 Polyunsaturated Groups. A Global, Broad and in-Depth Study by 1H NMR Spectroscopy

M. D. Guillén, M. L. Ibargoitia, J. Alberdi-Cedeño, 2020, Antioxidants.

New Components with Potential Antioxidant and Organoleptic Properties, Detected for the First Time in Liquid Smoke Flavoring Preparations

M. D. Guillén, M. L. Ibargoitia, M. Guillén, 1998 .

Characterisation of the lipidic components of margarines by 1H Nuclear Magnetic Resonance.

M. D. Guillén, P. Sopelana, M. L. Ibargoitia, 2013, Food chemistry.

Influence of fat and phytosterols concentration in margarines on their degradation at high temperature. A study by (1)H Nuclear Magnetic Resonance.

M. D. Guillén, P. Sopelana, M. L. Ibargoitia, 2016, Food chemistry.

Identification and quantification of glucosinolates in rapeseed using liquid chromatography–ion trap mass spectrometry

M. L. Ibargoitia, M. Goicolea, R. J. Barrio, 2009, Analytical and bioanalytical chemistry.

Study of the In Vitro Digestion of Olive Oil Enriched or Not with Antioxidant Phenolic Compounds. Relationships between Bioaccessibility of Main Components of Different Oils and Their Composition

M. D. Guillén, M. L. Ibargoitia, J. Alberdi-Cedeño, 2020, Antioxidants.

22. Smoked cheese

P. Sopelana, M. L. Ibargoitia, M. Guillén, 2013 .

Contamination of cheese by polycyclic aromatic hydrocarbons in traditional smoking. Influence of the position in the smokehouse on the contamination level of smoked cheese.

P. Sopelana, M. L. Ibargoitia, M. Guillén, 2011, Journal of dairy science.

Bioactive compounds detected for the first time in corn oil: Cyclic dipeptides and other nitrogenated compounds

M. L. Ibargoitia, J. Alberdi-Cedeño, M. Guillén, 2017 .

Changes provoked by nixtamalization and tortilla making in the lipids of two corn varieties. A study by 1H NMR.

M. L. Ibargoitia, J. Alberdi-Cedeño, B. Yahuaca-Júarez, 2019, Food chemistry.

Monitoring of minor compounds in corn oil oxidation by direct immersion-solid phase microextraction-gas chromatography/mass spectrometry. New oil oxidation markers.

M. L. Ibargoitia, J. Alberdi-Cedeño, M. Guillén, 2019, Food chemistry.

A new methodology capable of characterizing most volatile and less volatile minor edible oils components in a single chromatographic run without solvents or reagents. Detection of new components.

P. Sopelana, M. L. Ibargoitia, J. Alberdi-Cedeño, 2017, Food chemistry.

Study of both sunflower oil and its headspace throughout the oxidation process. Occurrence in the headspace of toxic oxygenated aldehydes.

A. Ruiz, M. L. Ibargoitia, M. Guillén, 2005, Journal of agricultural and food chemistry.

Prooxidant effect of α-tocopherol on soybean oil. Global monitoring of its oxidation process under accelerated storage conditions by 1H nuclear magnetic resonance.

A. S. Martin-Rubio, P. Sopelana, M. L. Ibargoitia, 2018, Food chemistry.

Laboratory appraisal of organic carbon changes in mixtures made with different inorganic wastes.

M. V. Gil, M. L. Ibargoitia, A. Morán, 2009, Waste management.

A Global Study by 1H NMR Spectroscopy and SPME-GC/MS of the in Vitro Digestion of Virgin Flaxseed Oil Enriched or not with Mono-, Di- or Tri-Phenolic Derivatives. Antioxidant Efficiency of These Compounds

M. L. Ibargoitia, J. Alberdi-Cedeño, M. Guillén, 2020, Antioxidants.

Components detected by means of solid-phase microextraction and gas chromatography/mass spectrometry in the headspace of artisan fresh goat cheese smoked by traditional methods.

P. Sopelana, M. L. Ibargoitia, M. Guillén, 2004, Journal of Dairy Science.

Carbohydrate and nitrogenated compounds in liquid smoke flavorings.

M. L. Ibargoitia, M. J. Manzanos, M. Guillén, 2001, Journal of agricultural and food chemistry.

Volatile components of aqueous liquid smokes from Vitis vinifera L shoots and Fagus sylvatica L wood

M. L. Ibargoitia, M. Guillén, 1996 .

Influence of the moisture content on the composition of the liquid smoke produced in the pyrolysis process of Fagus sylvatica L. wood.

M. L. Ibargoitia, M. Guillén, 1999, Journal of agricultural and food chemistry.

Relationships between the Maximum Temperature Reached in the Smoke Generation Processes from Vitis vinifera L. Shoot Sawdust and Composition of the Aqueous Smoke Flavoring Preparations Obtained

M. L. Ibargoitia, M. Guillén, 1996 .

GC/MS analysis of lignin monomers, dimers and trimers in liquid smoke flavourings

M. L. Ibargoitia, M. Guillén, 1999 .

Complexity and Uniqueness of the Aromatic Profile of Smoked and Unsmoked Herreño Cheese

P. Sopelana, M. L. Ibargoitia, M. Guillén, 2014, Molecules.

Occurrence of polycyclic aromatic hydrocarbons in artisanal Palmero cheese smoked with two types of vegetable matter.

P. Sopelana, M. L. Ibargoitia, M. Guillén, 2007, Journal of dairy science.

Components detected by headspace-solid phase microextraction in artisanal fresh goat's cheese smoked using dry prickly pear (Opuntia ficus indica)

P. Sopelana, M. L. Ibargoitia, M. Guillén, 2004 .

Volatile components obtained from the leaves of Jasonia glutinosa

M. L. Ibargoitia, M. Guillén, 1996 .

¹H Nuclear Magnetic Resonance monitoring of the degradation of margarines of varied compositions when heated to high temperature.

P. Sopelana, M. L. Ibargoitia, M. Guillén, 2014, Food chemistry.

Effect of the Enrichment of Corn Oil With alpha- or gamma-Tocopherol on Its In Vitro Digestion Studied by 1H NMR and SPME-GC/MS; Formation of Hydroperoxy-, Hydroxy-, Keto-Dienes and Keto-E-epoxy-E-Monoenes in the More alpha-Tocopherol Enriched Samples

M. L. Ibargoitia, J. Alberdi-Cedeño, M. Guillén, 2020, Antioxidants.

Margarine: Composition and Analysis

P. Sopelana, M. L. Ibargoitia, M. Guillén, 2016 .