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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.Study of both sunflower oil and its headspace throughout the oxidation process. Occurrence in the headspace of toxic oxygenated aldehydes.Carbohydrate and nitrogenated compounds in liquid smoke flavorings.Laboratory appraisal of organic carbon changes in mixtures made with different inorganic wastes.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.Influence of the moisture content on the composition of the liquid smoke produced in the pyrolysis process of Fagus sylvatica L. wood.Complexity and uniqueness of the aromatic profile of smoked and unsmoked Herreño cheese.Occurrence of polycyclic aromatic hydrocarbons in artisanal Palmero cheese smoked with two types of vegetable matterContamination of cheese by polycyclic aromatic hydrocarbons in traditional smoking. Influence of the position in the smokehouse on the contamination level of smoked cheeseIdentification and quantification of glucosinolates in rapeseed using liquid chromatography-ion trap mass spectrometryMonitoring of minor compounds in corn oil oxidation by direct immersion-solid phase microextraction-gas chromatography/mass spectrometry. New oil oxidation markers
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description
researcher
@en
wetenschapper
@nl
name
M L Ibargoitia
@en
M L Ibargoitia
@nl
type
label
M L Ibargoitia
@en
M L Ibargoitia
@nl
prefLabel
M L Ibargoitia
@en
M L Ibargoitia
@nl
P106
P31
P496
0000-0003-2116-6272