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22篇 您的检索式：作者名="DOBARGANES M C"

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	题名	作者	年代	出处	被引量
1	Rap- id evaluation of frying oil degradation using ultrasonic technology 显示文摘	BENEDITO J DOBARGANES M C MULET A	2007	Food Research International2007，40，：	1
2	The determination of stigmastadienes in vegetable oils显示文摘	DOBARGANES M C CERT A DIEFFENBACHER A	1999	Pure and Applied Chemistry1999，71，2：	1
3	Double use of focused microwave irradiation for accelerated matrix hydrolysis and lipid extraction in milk samples 显示文摘	Garcia-Ayuso L E Velasco J Dobarganes M C	1999	International Dairy Journal1999，，9：	1
4	Determination of the oil content of seeds by focused microwave-assisted, soxhlet extraction 显示文摘	Garcia-Ayuso L E Velasco J Dobarganes M C	2000	Chromatographia2000，52，12：	1
5	Calidad de las grasas de fritura en el sector de restauracion de adalucia显示文摘	Dobarganes M C Marquez-Ruiz G	1995	Grasas y Aceites1995，，46：	1
6	Interactions between fat and food during deep -frying显示文摘	DOBARGANES C RUIZ G M VELASCO J	2000	Eur J Lipid Sci Technol2000，102，89：	1
7	Determination of polar compounds, polymerized and oxidized triacytglycerols, and diacylglycerols in oils and fats : results of collaborative studies and the standardized method ( Technical report) 显示文摘	Dobarganes M C elasco J Dieffenbacher A	2000	Pure and Applied Chemistry2000，72，8：	1
8	Oxidised fats in foods显示文摘	Dobarganes C M 6 rquez-Ruiz G	2003	Curr Opin Clin Nutr Metab Care2003，6，：	1
9	The determination of stigmastadienes in vegetable oils 显示文摘	DOBARGANES M C CERT A DIEFFENBACHER A	1999	Pure & Appl Chem1999，71，2：	1
10	Interactionsbetween fat and food during deep -frying 显示文摘	Dobarganes C Ruiz G M Velasco J	2000	European Journal of Lipid Science and Tech-nology2000，102，89：	1
11	Quantitative determination of epoxy acids, keto acids and hydroxy acids formed in fats and oils at frying temperatures 显示文摘	MARMESAT S VELASCO J DOBARGANES M C	2008	J Chromatogr A2008，1211，：	1
12	Determination of polar compounds, polymerized and ox- idized triacylglycerols, and diacylglycerols in oils and fats- results of collaborative studies and the standardized method (technical report) 显示文摘	DOBARGANES M C VELASCO J DIEFFENBACHER A	2000	Pure Appl Chem2000，72，8：	1
13	Lipid changes during frying of frozen prefried foods显示文摘	Perez-Camino M C Marquez-Ruiz M V Dobarganes M C	1991	Journal of Food Science1991，56，：	1
14	Influ- ence of thermal treatments simulating cooking processes on the polyphenol content in virgin olive oil显示文摘	BRENES M GARCIA A DOBARGANES M C	2002	J Agric Food Chem2002，50，21：	1
15	Oxidative stability of sunflower oils differing in unsaturation degree during long - term storage at room temperature 显示文摘	Martin - polvillo M Mdrquez - ruiz G Dobarganes M C	2004	Journal of the American Oil Chemists''Society2004，81，6：	1
16	Oxidative stability of sunflower oils differing in unsaturation degree during long-term storage at room temperature 显示文摘	Martin- Polvillo M Mdrquez-Ruiz G Dobarganes M C	2004	JAOCS2004，81，6：	1
17	The determination of stigmastadienes in vegetable oils显示文摘	Dobarganes M C Cert A O ieffenbacher A	1999	Pure and Applied Chemistry1999，71，2：	1
18	Non-polar dimer formation during thermoxidation of edible fats 显示文摘	Dobarganes M C Perez-Camino M C	1987	Fat Science and Technology1987，89，：	1
19	Relationships between quality of crude and refined edible oils based on quantitation of minor glyceridic compounds 显示文摘	Ruiz- M~ndez M V M6rquez- Ruiz G Dobarganes M C	1997	Food Chemistry1997，60，4：	1
20	Double use of focused microwave irradiation for accelerated matrix hydrolysis and lipid extraction in milk samples 显示文摘	Garcia-Ayuso L E Velasco J Dobarganes M C	1999	International Dairy Journal1999，，9：	1

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