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Intervención educativa en salud bucal para gestantes

Author(s): Ana Maru00EDa Dobarganes Coca | Magda Lima u00C1lvarez | Naisu00E9 Lu00F3pez Larquin | Ricardo Alberto Pu00E9rez Cedru00F3n | Lourdes Gonzu00E1lez Vale
FACTORES DE RIESGO DEL CÁNCER DE CUELLO UTERINO

Author(s): Ernesto Rosell Juarte | Alba Muu00F1oz Dobarganes | Floro Cepero Muu00F1oz | Jorge Cardoso Hernu00E1ndez | Andru00E9s Estenoz Fernu00E1ndez
Evolution of oxidation in soybean oil and its biodiesel under the conditions of the oxidation stability test

Author(s): Pereira, G. G. | Marmesat, S. | Barrera-Arellano, D. | Dobarganes, M. C.
Major components in oils obtained from Amazonian palm fruits

Author(s): Santos, M. F. G. | Marmesat, S. | Brito, E. S. | Alves, R. E. | Dobarganes, M. C.
Apparent and quantitative loss of fatty acids and triacylglycerols at frying temperatures

Author(s): Berdeaux, O. | Marmesat, S. | Velasco, J. | Dobarganes, M. C.
Libros

Author(s): Zamora, R. | Hidalgo, F. J. | Dobarganes, M. C.
Aceites de oliva vírgenes y refinados: Diferencias en componentes menores glicerídicos

Author(s): Pérez-Camino, M. C. | Ruiz-Méndez, M. V. | Márquez-Ruiz, G. | Dobarganes, M. C.
La calidad del aceite de oliva virgen: Posibles nuevos criterios para su evaluación

Author(s): Hidalgo Casado, F. | Navas Fernández, M. A. | Guinda Garín, A. | Ruiz Gómez, A. | León Camacho, M. | Lanzón Rey, A. | Maestro Durán, R. | Janer del Valle, M. L. | Pérez Camino, M. C. | Cert Ventulá, A. | Alba Mendoza, J. | Gutiérrez Rosales, F. | Dobarganes, M. C. | Graciani Constante, E.
Absorción de grasas termoxidadas. II. Influencia del nivel de alteración y porcentaje de grasa en la dieta

Author(s): Márquez-Ruiz, G. | Pérez-Camino, M. C. | Ruiz-Gutiérrez, V. | Dobarganes, M. C.
Libros

Author(s): Gutiérrez Rosales, F. | Fernández-Maculet, J. C. | Garrido Fernández, A. | Ruiz Gutiérrez, V. | de Castro Gómez-Millán, A. | Hidalgo, F. J. | Pérez Camino, M. C. | Janer del Valle, M. L. | Zamora Corchero, R. | Rejano Navarro, L. | Dobarganes, M. C.
Ensayos para refinación física de la manteca de karité

Author(s): Ruiz Méndez, M. V. | Huesa Lope, J. | Pereda, J. | Dobarganes, M. C.
Action and fate of natural and synthetic antioxidants during frying

Author(s): Marmesat, S. | Morales, A. | Velasco, J. | Dobarganes, M. C.
Libros

Author(s): Cert, A. | Gómez Herrera, C. | de Castro, A. | Garrido Fernández, A. | Montaño, A. | García García, P. | Dobarganes, M. C. | Brenes Balbuena, M. | Ruíz Méndez, M. V.
Libros

Author(s): de Castro, A. | Cert, A. | Zamora, R. | Sánchez Gómez, A. H. | León-Camacho, M. | Hidalgo, F. J. | Garrido Fernández, A. | Gómez Herrera, C. | Dobarganes, C. | Heredia Moreno, A. | Sánchez Roldán, F.
Industrial production of crisps and prefried french fries using sunflower oils

Author(s): Sébédio, J. L. | Dobarganes, M. C. | Márquez, G. | Wester, I. | Christie, W. W. | Dobson, G. | Zwobada, F. | Chardigny, J. M. | Mairot, Th. | Lahtinen, R.
Influence of dimethylpolysiloxane addition to edible oils: dependence on the main variables of the frying process

Author(s): Jorge, N. | Márquez-Ruiz, G. | Martín-Polvillo, M. | Ruiz-Mendez, M. V. | Dobarganes, M. C.
Influence of dimethylpolysiloxane addition to frying oils: performance of sunflower oil in discontinuous and continuous laboratory frying

Author(s): Jorge, N. | Márquez-Ruiz, G. | Martín-Polvillo, M. | Ruiz-Mendez, M. V. | Dobarganes, M. C.
Changes in molecular species of triacylglycerols during frying

Author(s): Dobson, Gary | Christie, william w. | Dobarganes, M. C.
Evolution of oxidation during storage of crisps and french fries prepared with sunflower oil and high oleic sunflower oil

Author(s): Martín-Polvillo, M. | Márquez-Ruiz, G. | Jorge, N. | Ruiz-Mendez, M. V. | Dobarganes, M. C.
Intercambio lipídico durante la fritura de patatas prefritas congeladas en aceite de girasol alto oleico

Author(s): Pozo Díez, R. M. | Masoud Musa, T. A. | Pérez Camino, M. C. | Dobarganes, M. C.
Libros

Author(s): Sanz, C. | Gómez Herrera, C. | Guillén, R. | Dobarganes, M. C. | Zamora, R. | Hidalgo, f. J. | Vioque, J. | Brenes Balbuena, M. | García García, P. | Borja Padilla, R. | Montaño, A. | Ruiz Méndez, Mª Victoria
A simple procedure to evaluate the performance of fats and oils at frying temperatures.

Author(s): Barrera-Arellano, D. | Márquez-Ruiz, G. | Dobarganes, M. O.
Libros

Author(s): Gómez Herrera, O. | Heredia, A. | Ruiz Barba, J. L. | Pacheco López, Y. M. | García García, P. | Zamora, R. | Hidalgo, F. J. | Garrido Fernández, A. | Gómez Herrera, C. | Dobarganes, C.
Application of high-temperature gas chromatography to the analysis of used frying fats

Author(s): Aguirre, M. | Marmesat, S. | Ruiz Méndez, M. V. | Dobarganes, M. C.
Relationship between changes in peroxide value and conjugated dienes during oxidation of sunflower oils with different degree of unsaturation

Author(s): Marmesat, S. | Morales, A. | Velasco, J. | Ruiz-Méndez, M. V. | Dobarganes, M. C.
Detection of the presence of used frying oil as raw material in biodiesel production

Author(s): Ruiz Méndez, M. V. | Liotta, A. | Marmesat, S. | Dobarganes, M. C.
Analysis of used frying fats for biodiesel production

Author(s): Ruiz-Méndez, M. V. | Marmesat, S. | Liotta, A. | Dobarganes, M. C.
A rapid method for determination of polar compounds in used frying fats and oils

Author(s): Marmesat, S. | Velasco, J. | Márquez-Ruiz, G. | Dobarganes, M.C.
Uncontrolled variables in frying studies: differences in repeatability between thermoxidation and frying experiments

Author(s): Rodrigues Machado, Eliana | Marmesat, Susana | Abrantes, Shirley | Dobarganes, Carmen
Libros

Author(s): Hidalgo, F. J. | Zamora, R. | Dobarganes, M. C.
Oxidative quality of commercial fried nuts: evaluation of a surface and an internal lipid fraction

Author(s): Marmesat, S. | Velasco, J. | Ruiz-Méndez, M. V. | Dobarganes, M. C.
Formation of polymerization compounds during thermal oxidation of cottonseed oil, partially hydrogenated cottonseed oil and their blends

Author(s): Steel, C. J. | Dobarganes, M. C. | Barrera-Arellano, D. Laboratório de Óleos e Gorduras, Departa
Variables affecting lipid oxidation in dried microencapsulated oils

Author(s): Velasco, Joaquín | Dobarganes, Carmen | Márquez-Ruiz, Gloria
Libros

Author(s): Rodríguez, R. | de Castro, A. | Hidalgo, F. J. | Zamora, R. | Durán Quintana, Mª. C. | Muriana, F. J.G. | Dobarganes, M. C.
Stability of potato chip fried in vegetable oils with different degree of unsaturation. Effect of ascorbyl palmitate during storage

Author(s): Masson, L. | Robert, P. | Dobarganes, M. C. | Urra, C. | Romero, N. | Ortiz, J. | Goicoechea, E. | Pérez, P. | Salamé, M. | Torres, R.
Oxidación en sistemas lipídicos heterofásicos: emulsiones aceite en agua

Author(s): Velasco, J. | Dobarganes, M. C. | Márquez-Ruiz, G.
Fritura industrial de patatas crisps. Influencia del grado de insaturación de la grasa de fritura sobre la estabilidad oxidativa durante el almacenamiento

Author(s): Robert, Paz | Masson, Lilia | Romero, Nalda | Dobarganes, M C | Izaurieta, Macarena | Ortíz, Jaime | Wittig, Emma
Oxidation of free and encapsulated oil fractions in dried microencapsulated fish oils

Author(s): Velasco, J. | Dobarganes, M. C. | Márquez-Ruiz, G.
Libros

Author(s): Heredia Moreno, A. | Graciani, E. | Gómez Herrera, C. | Montaño, A. | Hidalgo, F. J. | Muriana, F. J. G. | Jiménez Díaz, R. | Dobarganes, M. C. | Ruiz Méndez, Mª V. | Yust, Mª del Mar | Garrido Fernández, A. | Zamora, R. | Jarén Galán, M.

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