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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Potential valorization of waste cooking oils into sustainable bio-lubricants von Fernández-Silva, S.D., Delgado, M.A., Ruiz-Méndez, M.V., Giráldez, I., García-Morales, M.

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Corrigendum to “High oleic castor as a new source of biodiesel 2G” [Ind. Crops Prod. 204 (2023) 117273] von Venegas-Calerón, M., Garcés, R., Martínez-Force, E., Ruiz-Méndez, M.V., Velasco, L., Domínguez-Barroso, V., Herrera, C., Alemany, L.J., Salas, J.J.

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High oleic castor as a new source of biodiesel 2G von Venegas-Calerón, M., Garcés, R., Martínez-Force, E., Ruiz-Méndez, M.V., Velasco, L., Domínguez-Barroso, V., Herrera, C., Alemany, L.J., Salas, J.J.

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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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Storage time and deodorization temperature influence the formation of aniline-derived compounds in denatured rapeseed oils von Ruiz-Méndez, M.V, Posada de la Paz, M, Abian, J, Calaf, R.E, Blount, B, Castro-Molero, N, Philen, R, Gelpı́, E

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Combination of chromatographic techniques for the analysis of complex deodoriser distillates from an edible oil refining process von Ruiz-Méndez, M.V., Dobarganes, M.C.

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Relationship between changes in peroxide value and conjugated dienes during oxidation of sunflower oils with different degree of unsaturation von Marmesat, S., Morales, A., Velasco, J., Ruiz-Méndez, M. V., Dobarganes, M. C.

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Production of pomace olive oil von Sánchez Moral, Pedro, Ruiz Méndez, Mª Victoria

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Lipid Changes during Frying of Frozen Prefried Foods von PÉREZ-CAMINO, M.C., MÁRQUEZ-RUIZ, G., RUIZ-MÉNDEZ, M.V., DOBARGANES, M.C.

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Oleins as a source of estolides for biolubricant applications von García-Zapateiro, L. A., Delgado, M. A., Franco, J. M., Valencia, C., Ruiz-Méndez, M. V., Garcés, R., Gallegos, C.

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Effect of Refining on the Phenolic Composition of Crude Olive Oils von Garcia, A, Ruiz-Mendez, M.V, Romero, C, Brenes, M

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Application of high-temperature gas chromatography to the analysis of used frying fats von Aguirre, M., Marmesat, S., Ruiz Méndez, M. V., Dobarganes, M. C.

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Detection of the presence of used frying oil as raw material in biodiesel production von Ruiz Méndez, M. V., Liotta, A., Marmesat, S., Dobarganes, M. C.

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Oxidative quality of commercial fried nuts: evaluation of a surface and an internal lipid fraction von Marmesat, S., Velasco, J., Ruiz-Méndez, M. V., Dobarganes, M. C.

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Phenolic Compounds in Olive Oils Intended for Refining:  Formation of 4-Ethylphenol during Olive Paste Storage von Brenes, Manuel, Romero, Concepción, García, Aranzazu, Hidalgo, Francisco J, Ruiz-Méndez, M. V

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Comparative performance of steam and nitrogen as stripping gas in physical refining of edible oils von Ruiz-Mendez, M.V. (Instituto de la Grasa, Seville, Spain.), Marquez-Ruiz, G, Dobarganes, M.C

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Analysis of used frying fats for biodiesel production von Ruiz-Méndez, M. V., Marmesat, S., Liotta, A., Dobarganes, M. C.

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Elimination of pesticides in olive oil by refining using bleaching and deodorization von Ruiz Mendez, M.V, Perez de la Rosa, I, Jimenez Marquez, A, Uceda Ojeda, M

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Kinetics of the elaidization's reaction of oleic acid in the deodorization and/or physical refining of edible fats von León Camacho, M, Ruiz Méndez, M.V, Graciani Constante, E. (Consejo Superior de Investigaciones Científicas, Sevilla (España). Inst. de la Grasa)

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