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Deep-frying food in extra virgin olive oil: a study by (1)H nuclear magnetic resonance of the influence of food nature on the evolving composition of the frying medium.
Food Chem. 2014 May 1;150:429-37. doi: 10.1016/j.foodchem.2013.11.015. Epub 2013 Nov 13.
Food Chem. 2014.
PMID: 24360472
Complexity and uniqueness of the aromatic profile of smoked and unsmoked Herreño cheese.
Palencia G, Ibargoitia ML, Fresno M, Sopelana P, Guillén MD.
Palencia G, et al. Among authors: guillen md.
Molecules. 2014 Jun 12;19(6):7937-58. doi: 10.3390/molecules19067937.
Molecules. 2014.
PMID: 24927365
Free PMC article.
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A very simple, fast, and non-destructive approach to predict the time at which edible oils submitted to high temperature reach the established limits of safety.
Guillén MD, Uriarte PS.
Guillén MD, et al.
Food Chem. 2011 Jul 15;127(2):802-6. doi: 10.1016/j.foodchem.2010.12.154. Epub 2011 Jan 9.
Food Chem. 2011.
PMID: 23140739
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