Search Results - Ibargoitia, M.L

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  1. 1
    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

    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 by Guillén, M.D., Ibargoitia, M.L., Sopelana, P., Palencia, G., Fresno, M.

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  2. 2
    Occurrence of Polycyclic Aromatic Hydrocarbons in Artisanal Palmero Cheese Smoked with Two Types of Vegetable Matter

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

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  3. 3
    Prooxidant effect of α-tocopherol on soybean oil. Global monitoring of its oxidation process under accelerated storage conditions by 1H nuclear magnetic resonance

    Prooxidant effect of α-tocopherol on soybean oil. Global monitoring of its oxidation process under accelerated storage conditions by 1H nuclear magnetic resonance by Martin-Rubio, A.S., Sopelana, P., Ibargoitia, M.L., Guillén, María D.

    Published in Food chemistry
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  4. 4
    Study of both Sunflower Oil and Its Headspace throughout the Oxidation Process. Occurrence in the Headspace of Toxic Oxygenated Aldehydes

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

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  5. 5
    Contamination of cheese by polycyclic aromatic hydrocarbons in traditional smoking. Influence of the position in the smokehouse on the contamination level of smoked cheese

    Contamination of cheese by polycyclic aromatic hydrocarbons in traditional smoking. Influence of the position in the smokehouse on the contamination level of smoked cheese by Guillén, M.D., Palencia, G., Ibargoitia, M.L., Fresno, M., Sopelana, P.

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  6. 6
    New Components with Potential Antioxidant and Organoleptic Properties, Detected for the First Time in Liquid Smoke Flavoring Preparations

    New Components with Potential Antioxidant and Organoleptic Properties, Detected for the First Time in Liquid Smoke Flavoring Preparations by Guillén, María D, Ibargoitia, María L

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  7. 7
    Laboratory appraisal of organic carbon changes in mixtures made with different inorganic wastes

    Laboratory appraisal of organic carbon changes in mixtures made with different inorganic wastes by Arbestain, M. Camps, Ibargoitia, M.L., Madinabeitia, Z., Gil, M.V., Virgel, S., Morán, A., Pereira, R. Calvelo, Macías, F.

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  8. 8
    Influence of the Moisture Content on the Composition of the Liquid Smoke Produced in the Pyrolysis Process of Fagus sylvatica L. Wood

    Influence of the Moisture Content on the Composition of the Liquid Smoke Produced in the Pyrolysis Process of Fagus sylvatica L. Wood by Guillén, María D, Ibargoitia, María L

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  9. 9
    GC/MS analysis of lignin monomers, dimers and trimers in liquid smoke flavourings

    GC/MS analysis of lignin monomers, dimers and trimers in liquid smoke flavourings by Guillen, M.D, Ibargoitia, M.L

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  10. 10
    Volatile components obtained from the leaves of Jasonia glutinosa

    Volatile components obtained from the leaves of Jasonia glutinosa by Guillén, M.D., Ibargoitia, M.L.

    Published in Food chemistry
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