Determination of Oxidation Compounds and Oligomers by Chromatographic Techniques

by Dobarganes, M. Carmen, Márquez Ruiz, Gloria, Marmesat, Susana, Velasco, Joaquín
Published 2010

Lipid oxidation in infant formulas: towards a better approach of the oxidation status

by Velasco, Joaquín, Marmesat, Susana, Márquez Ruiz, Gloria, Dobarganes, M. Carmen
Published 2006-10-04

Rapid and accurate analysis of epoxyacids, ketoacids and hydroxyacids in used frying oils

by Marmesat, Susana, Velasco, Joaquín, Márquez Ruiz, Gloria, Dobarganes, M. Carmen
Published 2006-10-04

Recent possibilities in the analysis of used frying oils

by Dobarganes, M. Carmen, Márquez Ruiz, Gloria, Velasco, Joaquín, Marmesat, Susana
Published 2010-05-16

Formación de monoepóxidos, cetonas e hidróxidos a elevada temperatura: contenidos en aceites y grasas de fritura

by Velasco, Joaquín, Marmesat, Susana, Márquez Ruiz, Gloria, Dobarganes, M. Carmen
Published 2006-05-09

Formation of short-chain glycerol-bound oxidation products and oxidised monomeric triacylglycerols during deep-frying and occurrence in used frying

by Velasco, Joaquín, Marmesat, Susana, Márquez Ruiz, Gloria, Dobarganes, M. Carmen
Published 2004-01-12

Avaliação quantitativa de monoepoxiácidos, monocetoácidos e monohidroxiácidos em óleos e gorduras provenientes de fritura descontínua de batatas

by Machado,Eliana Rodrigues, Marmesat,Susana, Dobarganes,María del Carmen, Abrantes,Shirley
Published 2008

Evaporative light scattering detector in normal-phase high-performance liquid chromatography determination of FAME oxidation products

by Morales, Arturo, Marmesat, Susana, Dobarganes, M. Carmen, Márquez Ruiz, Gloria, Velasco, Joaquín
Published 2012

Quantitative analysis of hydroperoxy-, keto- and hydroxy-dienes in refined vegetable oils

by Morales, Arturo, Marmesat, Susana, Dobarganes, M. Carmen, Márquez Ruiz, Gloria, Velasco, Joaquín
Published 2012-03-16

Formation of Hydroperoxy-, Keto- and Hydroxy-Dienes in FAME from Oils: Influence of Temperature and Addition of α-Tocopherol

by Morales, Arturo, Marmesat, Susana, Dobarganes, M. Carmen, Márquez Ruiz, Gloria, Velasco, Joaquín
Published 2012

Formation of hydroperoxy-, keto- and hydroxy-dienes in FAME from oils: Influence of temperature and addition of α-tocopherol

by Morales, Arturo, Marmesat, Susana, Dobarganes, M. Carmen, Márquez Ruiz, Gloria, Velasco, Joaquín
Published 2012

An analytical approach to quantify the main oxidation products of linoleic acid in oils

by Dobarganes, M. Carmen, Morales, Arturo, Márquez Ruiz, Gloria, Marmesat, Susana, Velasco, Joaquín
Published 2011-10-19

Formation of oxidation compounds from room to frying temperatures

by Velasco, Joaquín, Morales, Arturo, Marmesat, Susana, Márquez Ruiz, Gloria, Dobarganes, M. Carmen
Published 2011-09-19

Formation of oxidation products in edible vegetable oils analyzed as FAME derivatives by HPLC-UV-ELSD

by Morales, Arturo, Marmesat, Susana, Ruiz Méndez, Mª Victoria, Márquez Ruiz, Gloria, Velasco, Joaquín
Published 2014

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

by Marmesat, Susana, Velasco Varo, Leonardo, Ruiz Méndez, Mª Victoria, Fernández-Martínez, José María, Dobarganes, M. Carmen
Published 2008-08-08