O. Roman

Kinetic Study of Hydroperoxide Degradation in Edible Oils Using Electron Spin Resonance Spectroscopy

F. Courtois, A. Riquet, M. Maillard, 2012 .

Oxidative reactivity of unsaturated fatty acids from sunflower, high oleic sunflower and rapeseed oils subjected to heat treatment, under controlled conditions

B. Broyart, Roberto Castillo, M. Maillard, 2013 .

Electron spin resonance spectroscopy: a promising method for studying lipid oxidation in foods

A. Riquet, M. Maillard, O. Roman, 2010 .