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María D. Guillén

University of the Basque Country

162

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1H NMR Study of the In Vitro Digestion of Highly Oxidized Soybean Oil and the Effect of the Presence of Ovalbumin

2021 Foods
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A Rapid Analysis of Soybean Oil Minor Component Profile as a Tool to Predict Its Oxidative Stability: A Comprehensive View

2021
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Changes provoked by nixtamalization and tortilla making in the lipids of two corn varieties. A study by 1H NMR

2020 Food Chemistry
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Study of the In Vitro Digestion of Olive Oil Enriched or Not with Antioxidant Phenolic Compounds. Relationships between Bioaccessibility of Main Components of Different Oils and Their Composition.

2020 Antioxidants
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Effect of the Enrichment of Corn Oil with alpha- or gamma-Tocopherol on Its in Vitro Digestion Studied by 1H NMR and SPME-GC/MS; Formation of Hydroperoxy-, Hydroxy-, Keto-Dienes and Keto-E-epoxy-E-Monoenes in the more alpha-Tocopherol Enriched Samples

2020 Antioxidants
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Oxidative stability of extra-virgin olive oil enriched or not with lycopene. Importance of the initial quality of the oil for its performance during in vitro gastrointestinal digestion

2020 Food Research International
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Oxylipins Associated to Current Diseases Detected for the First Time in the Oxidation of Corn Oil as a Model System of Oils Rich in Omega-6 Polyunsaturated Groups. A Global, Broad and in-Depth Study by 1H NMR Spectroscopy.

2020 Antioxidants
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Effect of adding alpha-tocopherol on the oxidation advance during in vitro gastrointestinal digestion of sunflower and flaxseed oils

2019 Food Research International
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Monitoring of minor compounds in corn oil oxidation by direct immersion-solid phase microextraction-gas chromatography/mass spectrometry. New oil oxidation markers

2019 Food Chemistry
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A Dual Perspective of the Action of Lysine on Soybean Oil Oxidation Process Obtained by Combining 1H NMR and LC–MS: Antioxidant Effect and Generation of Lysine–Aldehyde Adducts

2019 Antioxidants
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