Professor Maria D Guillén

  • Basque country university
  • Professor, Food Science & Technology
  • Spain

My Publications

Food lipid oxidation under gastrointestinal digestion conditions: A review

  • Critical Reviews in Food Science and Nutrition
  • December 2018

Influence of smoking with smoke flavorings on the oxidative stability of farmed sea bas...

  • European Journal of Lipid Science and Technology
  • September 2016

Influence of different salting processes on the evolution of the volatile metabolites o...

  • Journal of the Science of Food and Agriculture
  • June 2016

Effect of Smoking Using Smoke Flavorings on Several Characteristics of Farmed Sea Bass ...

  • Journal of Food Processing and Preservation
  • June 2016

Monitoring compositional changes in sunflower oil-derived deep-frying media by1H Nuclea...

  • European Journal of Lipid Science and Technology
  • October 2015

Farmed and wild sea bass (Dicentrarchus labrax ) volatile metabolites: a comparative st...

  • Journal of the Science of Food and Agriculture
  • April 2015

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

  • Comprehensive Reviews in Food Science and Food Safety
  • December 2014

1H NMR study of the changes in brine- and dry-salted sea bass lipids under thermo-oxida...

  • European Journal of Lipid Science and Technology
  • November 2014

A Review of Thermo-Oxidative Degradation of Food Lipids Studied by1H NMR Spectroscopy: ...

  • Comprehensive Reviews in Food Science and Food Safety
  • August 2014

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

  • European Journal of Lipid Science and Technology
  • February 2014

Fourier transform infrared spectroscopy as a tool to study farmed and wild sea bass lip...

  • Journal of the Science of Food and Agriculture
  • November 2013