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¹H Nuclear Magnetic Resonance monitoring of the degradation of margarines of varied compositions when heated to high temperature.Influence of fat and phytosterols concentration in margarines on their degradation at high temperature. A study by (1)H Nuclear Magnetic Resonance.Food as a source of polycyclic aromatic carcinogens.Components detected by means of solid-phase microextraction and gas chromatography/mass spectrometry in the headspace of artisan fresh goat cheese smoked by traditional methods.Load of polycyclic aromatic hydrocarbons in edible vegetable oils: importance of alkylated derivatives.Application of multivariate analysis to the effects of additives on chemical and sensory quality of stored coffee brew.Prooxidant effect of α-tocopherol on soybean oil. Global monitoring of its oxidation process under accelerated storage conditions by 1H nuclear magnetic resonance.A new methodology capable of characterizing most volatile and less volatile minor edible oils components in a single chromatographic run without solvents or reagents. Detection of new components.Polycyclic aromatic hydrocarbons and olive pomace oil.A thorough insight into the complex effect of gamma-tocopherol on the oxidation process of soybean oil by means of H Nuclear Magnetic Resonance. Comparison with alpha-tocopherolComplexity and uniqueness of the aromatic profile of smoked and unsmoked Herreño cheese.Polycyclic aromatic hydrocarbons in liquid smoke flavorings obtained from different types of wood. Effect of storage in polyethylene flasks on their concentrationsStudy of several aspects of a general method for the determination of polycyclic aromatic hydrocarbons in liquid smoke flavourings by gas chromatography-mass spectrometryOccurrence of polycyclic aromatic hydrocarbons in artisanal Palmero cheese smoked with two types of vegetable matterHeadspace solid-phase microextraction as a tool to estimate the contamination of smoked cheeses by polycyclic aromatic hydrocarbonsThe key role of ovalbumin in lipid bioaccessibility and oxidation product profile during the in vitro digestion of slightly oxidized soybean oilInfluence of minor components on lipid bioaccessibility and oxidation during in vitro digestion of soybean oil
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description
researcher
@en
name
P Sopelana
@en
P Sopelana
@nl
type
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P Sopelana
@en
P Sopelana
@nl
prefLabel
P Sopelana
@en
P Sopelana
@nl
P106
P31
P496
0000-0003-0753-7276