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In situ crystallization and transformation kinetics of polymorphic forms of saturated-unsaturated-unsaturated triacylglycerols: 1-palmitoyl-2,3-dioleoyl glycerol, 1-stearoyl-2,3-dioleoyl glycerol, and 1-palmitoyl-2-oleoyl-3-linoleoyl glycerol.
Bayés-García L, Calvet T, Cuevas-Diarte MA, Ueno S. Bayés-García L, et al. Among authors: cuevas diarte ma. Food Res Int. 2016 Jul;85:244-258. doi: 10.1016/j.foodres.2016.05.011. Epub 2016 May 11. Food Res Int. 2016. PMID: 29544841
From Trioleoyl glycerol to extra virgin olive oil through multicomponent triacylglycerol mixtures: Crystallization and polymorphic transformation examined with differential scanning calorimetry and X-ray diffration techniques.
Bayés-García L, Calvet T, Cuevas-Diarte MA, Ueno S. Bayés-García L, et al. Among authors: cuevas diarte ma. Food Res Int. 2017 Sep;99(Pt 1):476-484. doi: 10.1016/j.foodres.2017.06.015. Epub 2017 Jun 3. Food Res Int. 2017. PMID: 28784508
The gamma-form of n-eicosanol.
Michaud F, Ventola L, Calvet MT, Cuevas-Diarte MA, Solans X, Font-Bardia M. Michaud F, et al. Among authors: cuevas diarte ma. Acta Crystallogr C. 2000 Feb;56 (Pt 2):219-21. doi: 10.1107/s010827019901392x. Acta Crystallogr C. 2000. PMID: 10777893 No abstract available.