Velasco, J., Instituto de la Grasa (CSIC), 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. 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. 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