Textural properties of raw Atlantic salmon ( Salmo salar) at three points along the fillet, determined by different methods von Casas, C., Martinez, O., Guillen, M.D., Pin, C., Salmeron, J.

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Texture profile analysis of meat products treated with commercial liquid smoke flavourings von Martinez, O, Salmerón, J, Guillén, M.D, Casas, C

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Components Detected by Means of Solid-Phase Microextraction and Gas Chromatography/Mass Spectrometry in the Headspace of Artisan Fresh Goat Cheese Smoked by Traditional Methods von Guillén, M.D., Ibargoitia, M.L., Sopelana, P., Palencia, G., Fresno, M.

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Textural and physicochemical changes in salmon ( Salmo salar) treated with commercial liquid smoke flavourings von Martinez, O., Salmerón, J., Guillén, M.D., Casas, C.

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Chemical references in sensory analysis of smoke flavourings von Ojeda, M., Bárcenas, P., Pérez-Elortondo, F.J., Albisu, M., Guillén, M.D.

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Occurrence of Polycyclic Aromatic Hydrocarbons in Artisanal Palmero Cheese Smoked with Two Types of Vegetable Matter von Guillén, M.D., Palencia, G., Sopelana, P., Ibargoitia, M.L.

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Headspace Solid-Phase Microextraction as a Tool to Estimate the Contamination of Smoked Cheeses by Polycyclic Aromatic Hydrocarbons von Guillén, M.D., Sopelana, P.

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Study by 1H NMR spectroscopy of the evolution of extra virgin olive oil composition submitted to frying temperature in an industrial fryer for a prolonged period of time von Guillén, M.D., Uriarte, P.S.

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In vitro fertilization with preimplantation genetic diagnosis for aneuploidies in advanced maternal age: a randomized, controlled study von Rubio, Carmen, Ph.D, Bellver, José, M.D, Rodrigo, Lorena, Ph.D, Castillón, Gema, M.D, Guillén, Alfredo, M.D, Vidal, Carmina, M.D, Giles, Juan, M.D, Ferrando, Marcos, M.D, Cabanillas, Sergio, M.D, Remohí, José, M.D., Ph.D, Pellicer, Antonio, M.D., Ph.D, Simón, Carlos, M.D., Ph.D

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Characterization of edible oils and lard by Fourier transform infrared spectroscopy. Relationships between composition and frequency of concrete bands in the fingerprint region von Guillen, M.D, Cabo, N

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Study of both Sunflower Oil and Its Headspace throughout the Oxidation Process. Occurrence in the Headspace of Toxic Oxygenated Aldehydes von Guillén, María D, Cabo, Nerea, Ibargoitia, María L, Ruiz, Ainhoa

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Characteristics of dry- and brine-salted salmon later treated with liquid smoke flavouring von Martinez, Olaia, Salmerón, Jesús, Guillén, Maria, Casas, Carmen

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Evidence of the Formation of Light Polycyclic Aromatic Hydrocarbons during the Oxidation of Edible Oils in Closed Containers at Room Temperature von Guillén, María D, Goicoechea, Encarnación, Palencia, Gemma, Cosmes, Nerea

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Sensorial and Physicochemical Characteristics of Salmon (Salmo salar) Treated by Different Smoking Processes during Storage von Martinez, O, Salmerón, J, Guillén, M.D, Casas, C

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Formation of toxic alkylbenzenes in edible oils submitted to frying temperature: Influence of oil composition in main components and heating time von Uriarte, P.S, Guillén, M.D

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Study of the oxidative degradation of farmed salmon lipids by means of Fourier transform infrared spectroscopy. Influence of salting von Guillen, M.D, Ruiz, A, Cabo, N

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Study by proton nuclear magnetic resonance of the thermal oxidation of oils rich in oleic acyl groups von Guillen, M.D, Ruiz, A

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Ovarian response to controlled ovarian hyperstimulation in cancer patients is diminished even before oncological treatment von Domingo, Javier, M.D, Guillén, Vicente, M.D, Ayllón, Yanira, M.D, Martínez, María, M.D, Muñoz, Elkin, M.D, Pellicer, Antonio, M.D, Garcia-Velasco, Juan A., M.D

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Study of the oxidative stability of salted and unsalted salmon fillets by 1H nuclear magnetic resonance von Guillén, M.D., Ruiz, A.

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Fate in digestion in vitro of several food components, including some toxic compounds coming from omega-3 and omega-6 lipids von Goicoechea, Encarnación, Brandon, Esther F.A., Blokland, Marco H., Guillén, María D.

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