Publicacions en col·laboració amb investigadors/es de University of Bologna (6)

2023

  1. Effects of In Vitro Digestion on the Antioxidant Activity of Three Phenolic Extracts from Olive Mill Wastewaters

    Antioxidants, Vol. 12, Núm. 1

2022

  1. Evaluation of Hemp Seed Oils Stability under Accelerated Storage Test

    Antioxidants, Vol. 11, Núm. 3

2017

  1. The effect of low-fat beef patties formulated with a low-energy fat analogue enriched in long-chain polyunsaturated fatty acids on lipid oxidation and sensory attributes

    Meat Science, Vol. 134, pp. 7-13

2013

  1. Thermo-oxidation of cholesterol: Effect of the unsaturation degree of the lipid matrix

    Food Chemistry, Vol. 141, Núm. 3, pp. 2757-2764

2006

  1. Preliminary study on health-related lipid components of bakery products

    Journal of Food Protection, Vol. 69, Núm. 6, pp. 1393-1401

2005

  1. Levels of phytosterol oxides in enriched and nonenriched spreads: Application of a thin-layer chromatography-gas chromatography methodology

    Journal of Agricultural and Food Chemistry, Vol. 53, Núm. 20, pp. 7844-7850