Frying performance of olive-extracted oils

by G. Márquez-Ruiz, F. Holgado
Published 2018-09-01

Quality of used frying fats in fast food shops and restaurants of Andalusia

by M. C. Dobarganes, G. Márquez-Ruiz
Published 1995-04-01

Regulation of used frying fats and validity of quick tests for discarding the fats

by M. C. Dobargarnes, G. Márquez-Ruiz
Published 1998-08-01

Quality control of used frying fats. Validity of quick tests to substitute polar compound determination

by M. C. Dobarganes, G. Márquez-Ruiz
Published 1995-06-01

Characterization, quantitation and evolution of monoepoxy compounds formed in model systems of fatty acid methyl esters and monoacid triglycerides heated at high temperature

by O. Berdeaux, G. Márquez-Ruiz, M. C. Dobarganes
Published 1999-02-01

Application of the accelerated test Rancimat to evaluate oxidative stability of dried microencapsulated oils

by J. Velasco, M. C. Dobarganes, G. Márquez-Ruiz
Published 2000-08-01

Influence of the amount, quality and composition of dietary fat on the composition and distribution of fatty acids in rat adipose tissue

by A. Salgado, G. Márquez-Ruiz, M. C. Dobarganes
Published 1992-04-01

Lipid oxidation in heterophasic lipid systems: oil – in – water emulsions

by J. Velasco, M. C. Dobarganes, G. Márquez-Ruiz
Published 2002-06-01

Oxidation of free and encapsulated oil fractions in dried microencapsulated fish oils

by J. Velasco, M. C. Dobarganes, G. Márquez-Ruiz
Published 2000-12-01

A simple procedure to evaluate the performance of fats and oils at frying temperatures.

by D. Barrera-Arellano, G. Márquez-Ruiz, M. O. Dobarganes
Published 1997-08-01

Quantitation of oxidized triglyceride monomers and dimers as an useful measurement for early and advanced stages of oxidation

by G. Márquez-Ruiz, M. Martín-Polvillo, M. C. Dobarganes
Published 1996-04-01

A rapid method for determination of polar compounds in used frying fats and oils

by S. Marmesat, J. Velasco, G. Márquez-Ruiz, M.C. Dobarganes
Published 2007-06-01

Quantitation of major compounds present in deodorizer distillates from fats and oils

by M. V. Ruiz-Méndez, G. Márquez-Ruiz, M. C. Dobarganes
Published 1995-02-01

Absorption of thermoxidízed fats. I. Reproducibility and accuracy of the previous analytical techniques used for the evaluation of non-absorbed lipids

by G Márquez-Ruiz, M. C. Pérez Camino, V. Ruiz-Gutiérrez, M. C. Dobarganes
Published 1991-02-01

Absorption of thermoxidized fats. II. Influence of dietary alteration and fat level

by G. Márquez-Ruiz, M. C. Pérez-Camino, V. Ruiz-Gutiérrez, M. C. Dobarganes
Published 1992-08-01

Reviews of new books

by M. A. Albi Romero, J. Girón, J. Garrido, A. Garrido Fernández, G. Márquez Ruiz
Published 1991-12-01

Virgin and refined olive oils: Differences in glyceridic minor compounds

by M. C. Pérez-Camino, M. V. Ruiz-Méndez, G. Márquez-Ruiz, M. C. Dobarganes
Published 1993-04-01

Influence of dimethylpolysiloxane addition to frying oils: performance of sunflower oil in discontinuous and continuous laboratory frying

by N. Jorge, G. Márquez-Ruiz, M. Martín-Polvillo, M. V. Ruiz-Mendez, M. C. Dobarganes
Published 1996-04-01

Evolution of oxidation during storage of crisps and french fries prepared with sunflower oil and high oleic sunflower oil

by M. Martín-Polvillo, G. Márquez-Ruiz, N. Jorge, M. V. Ruiz-Mendez, M. C. Dobarganes
Published 1996-04-01

Influence of dimethylpolysiloxane addition to edible oils: dependence on the main variables of the frying process

by N. Jorge, G. Márquez-Ruiz, M. Martín-Polvillo, M. V. Ruiz-Mendez, M. C. Dobarganes
Published 1996-04-01