All Stories

  1. 1H NMR: A Powerful Tool for Lipid Digestion Research

    Article • April 2019, Bentham Science Publishers

    Professor Maria D Guillén

  2. Food lipid oxidation under gastrointestinal digestion conditions: A review

    Article • Critical Reviews in Food Science and Nutrition, December 2018, Taylor & Francis

    Professor Maria D Guillén

  3. Influence of smoking with smoke flavorings on the oxidative stability of farmed sea bass fillets monitored by1H NMR and FTIR

    Article • European Journal of Lipid Science and Technology, September 2016, Wiley

    Professor Maria D Guillén

  4. Influence of different salting processes on the evolution of the volatile metabolites of vacuum-packed fillets of farmed and wild sea bass (Dicentrarchus labrax) stored under refrigeration conditions: a study by SPME-GC/MS

    Article • Journal of the Science of Food and Agriculture, June 2016, Wiley

    Professor Maria D Guillén

  5. Effect of Smoking Using Smoke Flavorings on Several Characteristics of Farmed Sea Bass (Dicentrarchus labrax) Fillets and on their Evolution During Vacuum-Packed Storage at Refrigeration Temperature

    Article • Journal of Food Processing and Preservation, June 2016, Wiley

    Professor Maria D Guillén

  6. Monitoring compositional changes in sunflower oil-derived deep-frying media by1H Nuclear Magnetic Resonance

    Article • European Journal of Lipid Science and Technology, October 2015, Wiley

    Professor Maria D Guillén

  7. Farmed and wild sea bass (Dicentrarchus labrax ) volatile metabolites: a comparative study by SPME-GC/MS

    Article • Journal of the Science of Food and Agriculture, April 2015, Wiley

    Professor Maria D Guillén

  8. 2,6-Di-Tert-Butyl-Hydroxytoluene and Its Metabolites in Foods

    Article • Comprehensive Reviews in Food Science and Food Safety, December 2014, Wiley

    Professor Maria D Guillén

  9. 1H NMR study of the changes in brine- and dry-salted sea bass lipids under thermo-oxidative conditions: Both salting methods reduce oxidative stability

    Article • European Journal of Lipid Science and Technology, November 2014, Wiley

    Professor Maria D Guillén

  10. A Review of Thermo-Oxidative Degradation of Food Lipids Studied by1H NMR Spectroscopy: Influence of Degradative Conditions and Food Lipid Nature

    Article • Comprehensive Reviews in Food Science and Food Safety, August 2014, Wiley

    Professor Maria D Guillén

  11. Volatile compounds generated in corn oil stored at room temperature. Presence of toxic compounds

    Article • European Journal of Lipid Science and Technology, February 2014, Wiley

    Professor Maria D Guillén

  12. Fourier transform infrared spectroscopy as a tool to study farmed and wild sea bass lipid composition

    Article • Journal of the Science of Food and Agriculture, November 2013, Wiley

    Professor Maria D Guillén