Rodriguez-Estrada MT - Search Results

1

Thermo-oxidation of cholesterol: effect of the unsaturation degree of the lipid matrix.

Ansorena D, Barriuso B, Cardenia V, Astiasarán I, Lercker G, Rodriguez-Estrada MT. Ansorena D, et al. Food Chem. 2013 Dec 1;141(3):2757-64. doi: 10.1016/j.foodchem.2013.04.129. Epub 2013 May 24. Food Chem. 2013. PMID: 23871021

2

Chromatographic analysis of unsaponifiable compounds of olive oils and fat-containing foods.

Lercker G, Rodriguez-Estrada MT. Lercker G, et al. J Chromatogr A. 2000 Jun 9;881(1-2):105-29. doi: 10.1016/s0021-9673(00)00455-6. J Chromatogr A. 2000. PMID: 10905697 Review.

3

Solid-phase extraction-thin-layer chromatography-gas chromatography method for the detection of hazelnut oil in olive oils by determination of esterified sterols.

Cercaci L, Rodriguez-Estrada MT, Lercker G. Cercaci L, et al. J Chromatogr A. 2003 Jan 24;985(1-2):211-20. doi: 10.1016/s0021-9673(02)01397-3. J Chromatogr A. 2003. PMID: 12580489

4

Analysis of the oxidation products of cis- and trans-octadecenoate methyl esters by capillary gas chromatography-ion-trap mass spectrometry. I. Epoxide and dimeric compounds.

Lercker G, Rodriguez-Estrada MT, Bonoli M. Lercker G, et al. J Chromatogr A. 2003 Jan 24;985(1-2):333-42. doi: 10.1016/s0021-9673(02)01466-8. J Chromatogr A. 2003. PMID: 12580501

5

Comparison of cholesterol oxidation product preparation methods for subsequent gas chromatographic analysis.

Rodriguez-Estrada MT, Costa A, Pelillo M, Caboni MF, Lercker G. Rodriguez-Estrada MT, et al. J AOAC Int. 2004 Mar-Apr;87(2):474-80. J AOAC Int. 2004. PMID: 15164843

6

Levels of phytosterol oxides in enriched and nonenriched spreads: application of a thin-layer chromatography-gas chromatography methodology.

Conchillo A, Cercaci L, Ansorena D, Rodriguez-Estrada MT, Lercker G, Astiasarán I. Conchillo A, et al. J Agric Food Chem. 2005 Oct 5;53(20):7844-50. doi: 10.1021/jf050539m. J Agric Food Chem. 2005. PMID: 16190640 Free article.

7

Preliminary study on health-related lipid components of bakery products.

Cercaci L, Conchillo A, Rodriguez-Estrada MT, Ansorena D, Astiasarán I, Lercker G. Cercaci L, et al. J Food Prot. 2006 Jun;69(6):1393-401. doi: 10.4315/0362-028x-69.6.1393. J Food Prot. 2006. PMID: 16786862 Free article.

8

Monovarietal extra virgin olive oils: correlation between thermal properties and chemical composition.

Chiavaro E, Vittadini E, Rodriguez-Estrada MT, Cerretani L, Bonoli M, Bendini A, Lercker G. Chiavaro E, et al. J Agric Food Chem. 2007 Dec 26;55(26):10779-86. doi: 10.1021/jf0709909. Epub 2007 Nov 27. J Agric Food Chem. 2007. PMID: 18038973

9

Sterol oxidation in ready-to-eat infant foods during storage.

García-Llatas G, Cercaci L, Rodriguez-Estrada MT, Lagarda MJ, Farré R, Lercker G. García-Llatas G, et al. J Agric Food Chem. 2008 Jan 23;56(2):469-75. doi: 10.1021/jf072475g. Epub 2008 Jan 1. J Agric Food Chem. 2008. PMID: 18167071 Free article.

10

Prooxidant mechanisms of free fatty acids in stripped soybean oil-in-water emulsions.

Waraho T, Cardenia V, Rodriguez-Estrada MT, McClements DJ, Decker EA. Waraho T, et al. J Agric Food Chem. 2009 Aug 12;57(15):7112-7. doi: 10.1021/jf901270m. J Agric Food Chem. 2009. PMID: 19572645

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