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Assessment of Soybean Oil Oxidative Stability from Rapid Analysis of its Minor Component Profile.
Molecules. 2020 Oct 21;25(20):4860. doi: 10.3390/molecules25204860.
Molecules. 2020.
PMID: 33096833
Free PMC article.
Influence of minor components on lipid bioaccessibility and oxidation during in vitro digestion of soybean oil.
Martin-Rubio AS, Sopelana P, Guillén MD.
Martin-Rubio AS, et al.
J Sci Food Agric. 2019 Aug 15;99(10):4793-4800. doi: 10.1002/jsfa.9734. Epub 2019 May 7.
J Sci Food Agric. 2019.
PMID: 30977133
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A Dual Perspective of the Action of Lysine on Soybean Oil Oxidation Process Obtained by Combining 1H NMR and LC-MS: Antioxidant Effect and Generation of Lysine-Aldehyde Adducts.
Martin-Rubio AS, Sopelana P, Nakashima F, Shibata T, Uchida K, Guillén MD.
Martin-Rubio AS, et al.
Antioxidants (Basel). 2019 Aug 21;8(9):326. doi: 10.3390/antiox8090326.
Antioxidants (Basel). 2019.
PMID: 31438558
Free PMC article.
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1H NMR Study of the In Vitro Digestion of Highly Oxidized Soybean Oil and the Effect of the Presence of Ovalbumin.
Martin-Rubio AS, Sopelana P, Ibargoitia ML, Guillén MD.
Martin-Rubio AS, et al.
Foods. 2021 Jul 6;10(7):1573. doi: 10.3390/foods10071573.
Foods. 2021.
PMID: 34359443
Free PMC article.
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Prooxidant effect of α-tocopherol on soybean oil. Global monitoring of its oxidation process under accelerated storage conditions by 1H nuclear magnetic resonance.
Martin-Rubio AS, Sopelana P, Ibargoitia ML, Guillén MD.
Martin-Rubio AS, et al.
Food Chem. 2018 Apr 15;245:312-323. doi: 10.1016/j.foodchem.2017.10.098. Epub 2017 Oct 20.
Food Chem. 2018.
PMID: 29287377
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A thorough insight into the complex effect of gamma-tocopherol on the oxidation process of soybean oil by means of 1H Nuclear Magnetic Resonance. Comparison with alpha-tocopherol.
Martin-Rubio AS, Sopelana P, Guillén MD.
Martin-Rubio AS, et al.
Food Res Int. 2018 Dec;114:230-239. doi: 10.1016/j.foodres.2018.07.064. Epub 2018 Aug 2.
Food Res Int. 2018.
PMID: 30361021
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The key role of ovalbumin in lipid bioaccessibility and oxidation product profile during the in vitro digestion of slightly oxidized soybean oil.
Martin-Rubio AS, Sopelana P, Guillén MD.
Martin-Rubio AS, et al.
Food Funct. 2019 Jul 17;10(7):4440-4451. doi: 10.1039/c9fo00598f.
Food Funct. 2019.
PMID: 31287470
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