Headspace solid-phase microextraction of oil matrices heated at high temperature and phthalate esters determination by gas chromatography multistage mass spectrometry von Rios, J.J., Morales, A., Márquez-Ruiz, G.

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Effect of sodium replacement in cookies on the formation of process contaminants and lipid oxidation von Mesías, M., Holgado, F., Márquez-Ruiz, G., Morales, F.J.

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Frying performance of olive-extracted oils von Márquez-Ruiz, G., Holgado, F.

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Oxidative stability of sunflower oils differing in unsaturation degree during long-term storage at room temperature von Martin-Polvillo, M, Marquez-Ruiz, G, Dobarganes, M.C

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Volatile oxidation compounds in a conjugated linoleic acid-rich oil von García-Martínez, M.C., Márquez-Ruiz, G., Fontecha, J., Gordon, M.H.

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Performance of virgin and refined avocado oils during deep-frying and thermoxidation simulating frying in comparison with olive and sunflower oils von Holgado, F., Martinez-Avila, M., Ruiz-Mendez, M.V., Márquez Ruiz, G.

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Hyperbaric cold storage: Pressure as an effective tool for extending the shelf-life of refrigerated mackerel (Scomber scombrus, L.) von Otero, L., Pérez-Mateos, M., Holgado, F., Márquez-Ruiz, G., López-Caballero, M.E.

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Impact of the characteristics of fresh potatoes available in-retail on exposure to acrylamide: Case study for French fries von Mesías, M., Holgado, F., Márquez-Ruiz, G., Morales, F.J.

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Evaluation of lipid oxidation in horse mackerel patties covered with borage-containing film during frozen storage von Giménez, B., Gómez-Guillén, M.C., Pérez-Mateos, M., Montero, P., Márquez-Ruiz, G.

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Sensitive and accurate quantitation of monoepoxy fatty acids in thermoxidized oils by gas–liquid chromatography von Velasco, J, Berdeaux, O, Márquez-Ruiz, G, Dobarganes, M.C

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An investigation of process contaminants' formation during the deep frying of breadcrumbs using a bread coat model von Mesías, M, Holgado, F, Márquez-Ruiz, G, Morales, F. J

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Differences in Oxidation Kinetics Between Conjugated and Non-Conjugated Methyl Linoleate von Luna, P, Fuente, M. A. de la, Salvador, D, Márquez-Ruiz, G

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Determination of 10-hydroxystearic, 10-ketostearic, 8-hydroxypalmitic, and 8-ketopalmitic acids in milk fat by solid-phase extraction plus gas chromatography-mass spectrometry von Márquez-Ruiz, G., Rodríguez-Pino, V., de la Fuente, M.A.

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Influence of used frying oil quality and natural tocopherol content on oxidative stability of fried potatoes von Ruiz, G.M, Polvillo, M.M, Jorge, N, Mendez, M.V.R, Dobarganes, M.C

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Relationships between quality of crude and refined edible oils based on quantitation of minor glyceridic compounds von Ruiz-Méndez, M.V., Márquez-Ruiz, G., Dobarganes, M.C.

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Bioavailability of n–3 Polyunsaturated Fatty Acids (PUFA) in Foods Enriched with Microencapsulated Fish Oil von Wallace, J.M.W., McCabe, A.J., Robson, P.J., Keogh, M.K., Murray, C. A., Kelly, P.M., Márquez-Ruiz, G., McGlynn, H., Gilmore, W.S., Strain, J.J.

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A direct and fast method to monitor lipid oxidation progress in model fatty acid methyl esters by high-performance size-exclusion chromatography von Márquez-Ruiz, G., Holgado, F., García-Martínez, M.C., Dobarganes, M.C.

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Oxidation of free and encapsulated oil fractions in dried microencapsulated fish oils von VELASCO, J, DOBARGANES, M. C, MARQUEZ-RUIZ, G

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Regulation of used frying fats and validity of quick tests for discarding the fats von Dobarganes, M.C, Marquez-Ruiz, G. (Consejo Superior de Investigaciones Cientificas, Sevilla (Espana). Inst. de la Grasa)

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Applications of chromatographic techniques to evaluate enzymatic hydrolysis of oxidized and polymeric triglycerides by pancreatic lipase in vitro von Marquez-Ruiz, G, Guevel, G, Dobarganes, M.C

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