Search filters

List of works by María Luisa Ibargoitia

A new methodology capable of characterizing most volatile and less volatile minor edible oils components in a single chromatographic run without solvents or reagents. Detection of new components.

scientific article

Carbohydrate and nitrogenated compounds in liquid smoke flavorings.

scientific article published on May 2001

Complexity and uniqueness of the aromatic profile of smoked and unsmoked Herreño cheese.

scientific article

Contamination of cheese by polycyclic aromatic hydrocarbons in traditional smoking. Influence of the position in the smokehouse on the contamination level of smoked cheese

scientific article published on 01 April 2011

Identification and quantification of glucosinolates in rapeseed using liquid chromatography-ion trap mass spectrometry

scientific article published on 12 May 2009

Influence of fat and phytosterols concentration in margarines on their degradation at high temperature. A study by (1)H Nuclear Magnetic Resonance.

scientific article

Influence of the moisture content on the composition of the liquid smoke produced in the pyrolysis process of Fagus sylvatica L. wood.

scientific article published in October 1999

Laboratory appraisal of organic carbon changes in mixtures made with different inorganic wastes.

scientific article published on 25 July 2009

Monitoring of minor compounds in corn oil oxidation by direct immersion-solid phase microextraction-gas chromatography/mass spectrometry. New oil oxidation markers

scientific article published on 01 April 2019

Occurrence of polycyclic aromatic hydrocarbons in artisanal Palmero cheese smoked with two types of vegetable matter

scientific article published on 01 June 2007

Prooxidant effect of α-tocopherol on soybean oil. Global monitoring of its oxidation process under accelerated storage conditions by 1H nuclear magnetic resonance.

scientific article

Study of both sunflower oil and its headspace throughout the oxidation process. Occurrence in the headspace of toxic oxygenated aldehydes.

scientific article

¹H Nuclear Magnetic Resonance monitoring of the degradation of margarines of varied compositions when heated to high temperature

scientific article

Paulina is supported by:

About Paulina

Help