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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.
Action and fate of natural and synthetic antioxidants during frying

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