Dobarganes, M. C.

• Grasas y Aceites Vol. 46 No. 2 (1995) - Research
  Quality of used frying fats in fast food shops and restaurants of Andalusia
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• Grasas y Aceites Vol. 46 No. 3 (1995) - Research
  Quality control of used frying fats. Validity of quick tests to substitute polar compound determination
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• Grasas y Aceites Vol. 57 No. 3 (2006) - Research
  Formation of polymerization compounds during thermal oxidation of cottonseed oil, partially hydrogenated cottonseed oil and their blends
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• Grasas y Aceites Vol. 56 No. 1 (2005) - Research
  The influence of natural tocopherols during thermal oxidation of refined and partially hydrogenated soybean oils
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• Grasas y Aceites Vol. 53 No. 2 (2002) - Reviews
  Lipid oxidation in heterophasic lipid systems: oil – in – water emulsions
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• Grasas y Aceites Vol. 51 No. 4 (2000) - Research
  Application of the accelerated test Rancimat to evaluate oxidative stability of dried microencapsulated oils
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• Grasas y Aceites Vol. 51 No. 6 (2000) - Research
  Oxidation of free and encapsulated oil fractions in dried microencapsulated fish oils
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• Grasas y Aceites Vol. 47 No. 1-2 (1996) - Monography
  Industrial production of crisps and prefried french fries using sunflower oils
  Abstract  PDF
• Grasas y Aceites Vol. 57 No. 2 (2006) - Documentation
  Books
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• Grasas y Aceites Vol. 53 No. 2 (2002) - Research
  Stability of potato chip fried in vegetable oils with different degree of unsaturation. Effect of ascorbyl palmitate during storage
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• Grasas y Aceites Vol. 50 No. 1 (1999) - Research
  Characterization, quantitation and evolution of monoepoxy compounds formed in model systems of fatty acid methyl esters and monoacid triglycerides heated at high temperature
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• Grasas y Aceites Vol. 48 No. 1 (1997) - Research
  Influence of fatty acid composition on the formation of polar glycerides and polar fatty acids in sunflower oils heated at frying temperatures.
  Abstract  PDF
• Grasas y Aceites Vol. 47 No. 1-2 (1996) - Monography
  Changes in molecular species of triacylglycerols during frying
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• Grasas y Aceites Vol. 47 No. 1-2 (1996) - Monography
  Quantitation of oxidized triglyceride monomers and dimers as an useful measurement for early and advanced stages of oxidation
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• Grasas y Aceites Vol. 46 No. 1 (1995) - Research
  Quantitation of major compounds present in deodorizer distillates from fats and oils
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• Grasas y Aceites Vol. 43 No. 2 (1992) - Research
  Influence of the amount, quality and composition of dietary fat on the composition and distribution of fatty acids in rat adipose tissue
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• Grasas y Aceites Vol. 62 No. 1 (2011) - Documentation
  Books
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• Grasas y Aceites Vol. 57 No. 3 (2006) - Research
  Oxidative quality of commercial fried nuts: evaluation of a surface and an internal lipid fraction
  Abstract  PDF
• Grasas y Aceites Vol. 59 No. 1 (2008) - Research
  Analysis of used frying fats for biodiesel production
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• Grasas y Aceites Vol. 59 No. 4 (2008) - Research
  Detection of the presence of used frying oil as raw material in biodiesel production
  Abstract  PDF
• Grasas y Aceites Vol. 49 No. 5-6 (1998) - Documentation
  Libros
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• Grasas y Aceites Vol. 61 No. 2 (2010) - Research
  Application of high-temperature gas chromatography to the analysis of used frying fats
  Abstract  PDF
• Grasas y Aceites Vol. 46 No. 2 (1995) - Research
  Lipid exchange during frying of frozen prefried potatoes in high oleic sunflower oil
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• Grasas y Aceites Vol. 61 No. 4 (2010) - Reviews
  Action and fate of natural and synthetic antioxidants during frying
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• Grasas y Aceites Vol. 44 No. 2 (1993) - Research
  Virgin and refined olive oils: Differences in glyceridic minor compounds
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• Grasas y Aceites Vol. 43 No. 4 (1992) - Research
  Absorption of thermoxidized fats. II. Influence of dietary alteration and fat level
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• Grasas y Aceites Vol. 42 No. 2 (1991) - Research
  Assays for physical refining of shea butter
  Abstract  PDF
• Grasas y Aceites Vol. 42 No. 1 (1991) - Research
  Absorption of thermoxidízed fats. I. Reproducibility and accuracy of the previous analytical techniques used for the evaluation of non-absorbed lipids
  Abstract  PDF
• Grasas y Aceites Vol. 63 No. 3 (2012) - Research
  Apparent and quantitative loss of fatty acids and triacylglycerols at frying temperatures
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• Grasas y Aceites Vol. 64 No. 5 (2013) - Research
  Evolution of oxidation in soybean oil and its biodiesel under the conditions of the oxidation stability test
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• Grasas y Aceites Vol. 60 No. 2 (2009) - Research
  Relationship between changes in peroxide value and conjugated dienes during oxidation of sunflower oils with different degree of unsaturation
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• Grasas y Aceites Vol. 47 No. 1-2 (1996) - Monography
  Influence of dimethylpolysiloxane addition to edible oils: dependence on the main variables of the frying process
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• Grasas y Aceites Vol. 47 No. 1-2 (1996) - Monography
  Influence of dimethylpolysiloxane addition to frying oils: performance of sunflower oil in discontinuous and continuous laboratory frying
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• Grasas y Aceites Vol. 47 No. 1-2 (1996) - Monography
  Evolution of oxidation during storage of crisps and french fries prepared with sunflower oil and high oleic sunflower oil
  Abstract  PDF
• Grasas y Aceites Vol. 64 No. 3 (2013) - Research
  Major components in oils obtained from Amazonian palm fruits
  Abstract  PDF
• Grasas y Aceites Vol. 66 No. 2 (2015) - Research
  Effect of temperature on the oxidation of soybean biodiesel
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• Grasas y Aceites Vol. 53 No. 2 (2002) - Documentation
  Books
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• Grasas y Aceites Vol. 48 No. 5 (1997) - Research
  Performance of polyunsaturated oils during frying of potatoes in fast food shops: Formation of new compounds and correlations between analytical methods.
  Abstract  PDF
• Grasas y Aceites Vol. 45 No. 6 (1994) - Documentation
  Reviews of new books
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• Grasas y Aceites Vol. 51 No. 3 (2000) - Documentation
  Books
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• Grasas y Aceites Vol. 42 No. 1 (1991) - Documentation
  Reviews of new books
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• Grasas y Aceites Vol. 44 No. 1 (1993) - Research
  Virgin olive oil quality: Some new criteria for its evaluation
  Abstract  PDF