Zamora, R., Spain

• Grasas y Aceites Vol. 60 No. 2 (2009) - Documentation
  Books
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• Grasas y Aceites Vol. 50 No. 6 (1999) - Documentation
  Libros
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• Grasas y Aceites Vol. 49 No. 3-4 (1998) - Documentation
  Libros
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• Grasas y Aceites Vol. 48 No. 2 (1997) - Documentation
  Libros
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• Grasas y Aceites Vol. 48 No. 6 (1997) - Documentation
  Libros
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• Grasas y Aceites Vol. 47 No. 5 (1996) - Research
  Reaction of Nα-acetyl-L-histidine with diazomethane: A model esterification reaction of carboxylic groups in the presence of imidazole rings
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• Grasas y Aceites Vol. 42 No. 3 (1991) - Reviews
  Biochemical changes of lipids in plant foods and feeds. II. Lipid hydroperoxides metabolism
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• Grasas y Aceites Vol. 42 No. 2 (1991) - Reviews
  Biochemical changes of lipids in plant foods and feeds. I. Lipid hydroperoxides formation
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• Grasas y Aceites Vol. 66 No. 4 (2015) - Documentation
  Lipids: Nutrition and Health.– Claude Leray.– CRC Press. Taylor and Francis Group. Boca Raton, FL, USA, 2015.– XIII +308 páginas.– ISBN 978-1-4822-4231-7
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• Grasas y Aceites Vol. 68 No. 1 (2017) - Documentation
  The Maillard Reaction Reconsidered. Cooking and Eating for Health.– Jack N. Losso.– CRC Press, Taylor & Francis Group, Boca Raton, FL, USA, 2016.– XXV + 438 páginas.– ISBN 978-1-4822-4821-0
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• Grasas y Aceites Vol. 68 No. 3 (2017) - Documentation
  Toxins and other harmful compounds in foods.– A. Witczak and Z. E. Sikorski, Eds.– CRC Press, Taylor & Francis Group, Boca Raton, FL, USA.– XV + 492 pages.– ISBN 978-1-4987-4852-0
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• Grasas y Aceites Vol. 68 No. 4 (2017) - Documentation
  Food. The Chemistry of its Components, 6th edition. – T. Coultate.– The Royal Society of Chemistry, Cambridge, UK, 2016.– XX + 599 pages.– ISBN 978-1-84973-880-4
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• Grasas y Aceites Vol. 69 No. 2 (2018) - Documentation
  Edible Oil Structuring. Concepts, Methods and Applications.– Ashok R. Patel.– The Royal Society of Chemistry, London, UK, 2018.– XVIII + 336 pages.– ISBN 978-1-78262-829-3.
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• Grasas y Aceites Vol. 58 No. 2 (2007) - Documentation
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• Grasas y Aceites Vol. 50 No. 2 (1999) - Documentation
  Libros
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• Grasas y Aceites Vol. 45 No. 4 (1994) - Documentation
  Patents. Reviews of new books
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• Grasas y Aceites Vol. 43 No. 2 (1992) - Reviews
  Modifications produced in food proteins following interactions with oxidizing lipids. III. Nutritional and toxicological consequences
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• Grasas y Aceites Vol. 43 No. 1 (1992) - Reviews
  Modifications produced in food proteins following interactions with oxidizing lipids. II. Mechanisms of oxidizing lipid-protein interactions
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• Grasas y Aceites Vol. 47 No. 4 (1996) - Documentation
  Libros
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• Grasas y Aceites Vol. 43 No. 5 (1992) - Documentation
  Reviews of new books
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• Grasas y Aceites Vol. 50 No. 3 (1999) - Documentation
  Libros
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• Grasas y Aceites Vol. 47 No. 1-2 (1996) - Documentation
  Libros
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• Grasas y Aceites Vol. 43 No. 6 (1992) - Documentation
  Reviews of new books
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• Grasas y Aceites Vol. 49 No. 2 (1998) - Documentation
  Libros
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• Grasas y Aceites Vol. 47 No. 6 (1996) - Documentation
  Reviews of new books
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• Grasas y Aceites Vol. 43 No. 1 (1992) - Documentation
  Reviews of new books
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• Grasas y Aceites Vol. 45 No. 5 (1994) - Documentation
  Reviews of new books
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• Grasas y Aceites Vol. 47 No. 3 (1996) - Documentation
  Libros
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• Grasas y Aceites Vol. 45 No. 1-2 (1994) - Documentation
  Reviews of new books
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• Grasas y Aceites Vol. 47 No. 5 (1996) - Documentation
  Libros
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• Grasas y Aceites Vol. 46 No. 1 (1995) - Documentation
  Reviews of new books
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• Grasas y Aceites Vol. 46 No. 3 (1995) - Documentation
  Reviews of new books
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• Grasas y Aceites Vol. 44 No. 3 (1993) - Documentation
  Reviews of new books
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• Grasas y Aceites Vol. 44 No. 2 (1993) - Documentation
  Reviews of new books
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• Grasas y Aceites Vol. 44 No. 4-5 (1993) - Documentation
  Reviews of new books
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• Grasas y Aceites Vol. 44 No. 1 (1993) - Documentation
  Reviews of new books
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• Grasas y Aceites Vol. 43 No. 4 (1992) - Documentation
  Reviews of new books
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