Dobarganes, M. C., Instituto de la Grasa (CSIC), Spain
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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. 57 No. 3 (2006) - Research
Oxidative quality of commercial fried nuts: evaluation of a surface and an internal lipid fraction
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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. 61 No. 2 (2010) - Research
Application of high-temperature gas chromatography to the analysis of used frying fats
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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. 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. 66 No. 2 (2015) - Research
Effect of temperature on the oxidation of soybean biodiesel
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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.
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