C. Dobarganes

发表

Variables affecting lipid oxidation in dried microencapsulated oils

G. Márquez‐Ruiz, J. Velasco, C. Dobarganes, 2003 .

Oxidation in dried microencapsulated oils.

A. Kamal-Eldin, G. Márquez‐Ruiz, J. Velasco, 2003 .

Selection of methylation procedures for quantitation of short-chain glycerol-bound compounds formed during thermoxidation.

O. Berdeaux, C. Dobarganes, G. Márquez-Ruiz, 1999, Journal of chromatography. A.

Influence of relative humidity on oxidation of the free and encapsulated oil fractions in freeze-dried microencapsulated oils

G. Márquez‐Ruiz, J. Velasco, C. Dobarganes, 2009 .

Oxidized fats in foods

G. Márquez‐Ruiz, C. Dobarganes, 2003, Current opinion in clinical nutrition and metabolic care.

Preventing oxidation during frying of foods.

M. Ruiz-Méndez, G. Márquez‐Ruiz, J. Velasco, 2010 .

Effect of Heating and Frying on Oil and Food Fatty Acids

G. Márquez‐Ruiz, S. Bastida, F. Sánchez-Muniz, 2007 .

Influence of two lipid extraction procedures on the peroxide value in powdered infant formulas

S. Marmesat, G. Márquez‐Ruiz, J. Velasco, 2008 .

Oxidative stability of virgin olive oil

Joaquín Velasco, Carmen Dobarganes, J. Velasco, 2002 .

Interactions between fat and food during deep-frying

Joaquín Velasco, G. Márquez‐Ruiz, Carmen Dobarganes, 2000 .

Modeling of α-tocopherol loss and oxidation products formed during thermoxidation in triolein and tripalmitin mixtures

R. Verhé, K. Dewettinck, A. Kamal-Eldin, 2001, Lipids.

Oxidative rancidity in foods and food quality

G. Márquez‐Ruiz, J. Velasco, C. Dobarganes, 2010 .

Quantitation of short-chain glycerol-bound compounds in thermoxidized and used frying oils. A monitoring study during thermoxidation of olive and sunflower oils.

S. Marmesat, G. Márquez‐Ruiz, O. Berdeaux, 2005, Journal of agricultural and food chemistry.

Formation of oxidation compounds in sunflower and olive oils under oxidative stability index conditions

G. Márquez‐Ruiz, J. Velasco, C. Dobarganes, 2008 .

Characterisation of aldehydic acids in used and unused frying oils

A. Kamal-Eldin, G. Márquez‐Ruiz, L. Appelqvist, 1997 .

Effect of temperature and addition of α-tocopherol on the oxidation of trilinolein model systems

G. Márquez‐Ruiz, C. Dobarganes, M. Martín-Polvillo, 2003, Lipids.

Evaluation of oxidation in dried microencapsulated fish oils by a combination of adsorption and size exclusion chromatography

G. Márquez‐Ruiz, J. Velasco, C. Dobarganes, 2000 .

A detailed identification study on high-temperature degradation products of oleic and linoleic acid methyl esters by GC-MS and GC-FTIR.

E. Sémon, J. Sebedio, O. Berdeaux, 2012, Chemistry and physics of lipids.

Formation and evolution of monoepoxy fatty acids in thermoxidized olive and sunflower oils and quantitation in used frying oils from restaurants and fried-food outlets.

S. Marmesat, G. Márquez‐Ruiz, J. Velasco, 2004, Journal of agricultural and food chemistry.

Evolution of short-chain glycerol-bound compounds during thermoxidation of FAME and monoacid TAG

O. Berdeaux, J. Velasco, C. Dobarganes, 2002 .

Quantitation of Hydroperoxy-, Keto- and Hydroxy-Dienes During Oxidation of FAMEs from High-Linoleic and High-Oleic Sunflower Oils

G. Márquez‐Ruiz, J. Velasco, C. Dobarganes, 2010 .

Oxidation of mixtures of triolein and trilinolein at elevated temperatures

A. Kamal-Eldin, J. Velasco, C. Dobarganes, 2003 .

Possible adverse effects of frying with vegetable oils

G. Márquez‐Ruiz, C. Dobarganes, 2015, British Journal of Nutrition.

Loss of tocopherols and formation of degradation compounds at frying temperatures in oils differing in degree of unsaturation and natural antioxidant content

G. Márquez‐Ruiz, D. Barrera-Arellano, J. Velasco, 2002 .

Influence of homogenisation conditions and drying method on physicochemical properties of dehydrated emulsions containing different solid components

G. Márquez‐Ruiz, J. Velasco, C. Dobarganes, 2013 .

Heterogeneous aspects of lipid oxidation in dried microencapsulated oils.

S. Marmesat, G. Márquez‐Ruiz, J. Velasco, 2006, Journal of agricultural and food chemistry.

Effect of temperature and addition of alpha-tocopherol on the oxidation of trilinolein model systems.

G. Márquez‐Ruiz, C. Dobarganes, M. Martín-Polvillo, 2003, Lipids.

A follow-up oxidation study in dried microencapsulated oils under the accelerated conditions of the Rancimat test

G. Márquez‐Ruiz, J. Velasco, C. Dobarganes, 2009 .

Thermostability of genetically modified sunflower oils differing in fatty acid and tocopherol compositions

L. Velasco, J. Fernández-martínez, M. Ruiz-Méndez, 2008 .

Effect of α-tocopherol and α-tocotrienol on the performance of Chilean hazelnut oil (Gevuina avellana Mol) at high temperature

P. Robert, C. Dobarganes, N. Romero, 2004 .

Quality of used frying fats and oils : comparison of rapid tests based on chemical and physical oil properties

Susana Marmesat, Joaquín Velasco, S. Marmesat, 2007 .

Loss of tocopherols and formation of degradation compounds in triacylglycerol model systems heated at high temperature

D. Barrera-Arellano, C. Dobarganes, G. Ruiz, 1999 .

Analysis of used frying oils

G. Márquez‐Ruiz, C. Dobarganes, 2013 .

Short-Chain Fatty Acid Formation during Thermoxidation and Frying

G. Márquez‐Ruiz, C. Dobarganes, 1996 .

Antioxidant Activity of Added Phenolic Compounds in Freeze-Dried Microencapsulated Sunflower Oil

G. Márquez‐Ruiz, J. Velasco, C. Dobarganes, 2009 .

[Physical activity and cardiovascular and metabolic risk factors in general population].

F. Tinahones, F. Soriguer, Gemma Rojo Martínez, 2003, Medicina clinica.

Possible adverse effects of frying with vegetable oils

G. Márquez‐Ruiz, C. Dobarganes, 2015, British Journal of Nutrition.