Velasco, J., Spain

• Grasas y Aceites Vol. 53 No. 2 (2002) - Reviews
  Lipid oxidation in heterophasic lipid systems: oil – in – water emulsions
  Abstract  PDF
• Grasas y Aceites Vol. 51 No. 4 (2000) - Research
  Application of the accelerated test Rancimat to evaluate oxidative stability of dried microencapsulated oils
  Abstract  PDF
• Grasas y Aceites Vol. 51 No. 6 (2000) - Research
  Oxidation of free and encapsulated oil fractions in dried microencapsulated fish oils
  Abstract  PDF
• 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. 58 No. 2 (2007) - Research
  A rapid method for determination of polar compounds in used frying fats and oils
  Abstract  PDF
• 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
  Abstract  PDF
• Grasas y Aceites Vol. 61 No. 4 (2010) - Reviews
  Action and fate of natural and synthetic antioxidants during frying
  Abstract  PDF
• Grasas y Aceites Vol. 63 No. 3 (2012) - Research
  Apparent and quantitative loss of fatty acids and triacylglycerols at frying temperatures
  Abstract  PDF
• Grasas y Aceites Vol. 70 No. 2 (2019) - Research
  A real case study on the physicochemical changes in crude palm oil (Elaeis guineensis) during the deep-frying of akara, traditional cowpea-paste balls, in Brazil
  Abstract  HTML  PDF  XML
• Grasas y Aceites Vol. 50 No. 6 (1999) - Documentation
  Libros
  Details  PDF
• Grasas y Aceites Vol. 68 No. 4 (2017) - Research
  Frying performance of two virgin oils from Cornicabra olives with different ripeness indices
  Abstract  HTML  PDF  XML