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Gloria Márquez-Ruiz
Gloria Márquez-Ruiz
Research Scientist ICTAN-CSIC
Verified email at ictan.csic.es
Title
Cited by
Cited by
Year
Interactions between fat and food during deep‐frying
C Dobarganes, G Márquez‐Ruiz, J Velasco
European Journal of Lipid Science and Technology 102 (8‐9), 521-528, 2000
5552000
High performance size exclusion chromatography of polar compounds in heated and non‐heated fats
MC Dobarganes, MC Pérez‐Camino, G Márquez‐Ruíz
Lipid/Fett 90 (8), 308-311, 1988
2541988
Oxidative stability of sunflower oils differing in unsaturation degree during long‐term storage at room temperature
M Martín‐Polvillo, G Márquez‐Ruiz, MC Dobarganes
Journal of the American Oil Chemists' Society 81 (6), 577-583, 2004
2252004
Loss of tocopherols and formation of degradation compounds at frying temperatures in oils differing in degree of unsaturation and natural antioxidant content
D Barrera‐Arellano, V Ruiz‐Méndez, J Velasco, G Márquez‐Ruiz, ...
Journal of the Science of Food and Agriculture 82 (14), 1696-1702, 2002
1842002
Oxidized fats in foods
C Dobarganes, G Márquez-Ruiz
Current Opinion in Clinical Nutrition & Metabolic Care 6 (2), 157-163, 2003
1642003
Variables affecting lipid oxidation in dried microencapsulated oils
J Velasco, C Dobarganes, G Márquez-Ruiz
Grasas y aceites 54 (3), 304-314, 2003
1562003
Rapid, quantitative determination of polar compounds in fats and oils by solid-phase extraction and size-exclusion chromatography using monostearin as internal standard
G Márquez-Ruiz, N Jorge, M Martín-Polvillo, MC Dobarganes
Journal of Chromatography A 749 (1-2), 55-60, 1996
1531996
Bioavailability of n–3 polyunsaturated fatty acids (PUFA) in foods enriched with microencapsulated fish oil
JMW Wallace, AJ McCabe, PJ Robson, MK Keogh, CA Murray, PM Kelly, ...
Annals of Nutrition and Metabolism 44 (4), 157-162, 2000
1312000
Heterogeneous aspects of lipid oxidation in dried microencapsulated oils
J Velasco, S Marmesat, C Dobarganes, G Márquez-Ruiz
Journal of Agricultural and Food Chemistry 54 (5), 1722-1729, 2006
1252006
Possible adverse effects of frying with vegetable oils
C Dobarganes, G Márquez-Ruiz
British Journal of Nutrition 113 (S2), S49-S57, 2015
1192015
Thermal stability and frying performance of genetically modified sunflower seed (Helianthus annuus L.) oils
MC Dobarganes, G Marquez-Ruiz, MC Perez-Camino
Journal of agricultural and food chemistry 41 (4), 678-681, 1993
1181993
Formation and evolution of monoepoxy fatty acids in thermoxidized olive and sunflower oils and quantitation in used frying oils from restaurants and fried-food outlets
J Velasco, S Marmesat, O Bordeaux, G Márquez-Ruiz, C Dobarganes
Journal of agricultural and food chemistry 52 (14), 4438-4443, 2004
1152004
Risk/benefit considerations of a new formulation of wheat-based biscuit supplemented with different amounts of chia flour
M Mesías, F Holgado, G Márquez-Ruiz, FJ Morales
LWT 73, 528-535, 2016
1082016
Microencapsulation of fish oil by freeze-drying techniques and influence of process parameters on oxidative stability during storage
K Heinzelmann, K Franke, J Velasco, G Marquez-Ruiz
European Food Research and Technology 211, 234-239, 2000
1032000
Headspace solid-phase microextraction of oil matrices heated at high temperature and phthalate esters determination by gas chromatography multistage mass spectrometry
JJ Rios, A Morales, G Marquez-Ruiz
Talanta 80 (5), 2076-2082, 2010
1022010
Loss of tocopherols and formation of degradation compounds in triacylglycerol model systems heated at high temperature
D Barrera‐Arellano, V Ruiz‐Méndez, G Márquez Ruiz, C Dobarganes
Journal of the Science of Food and Agriculture 79 (13), 1923-1928, 1999
1021999
Regulation of used frying fats and validity of quick tests for discarding the fats
MC Dobargarnes, G Márquez-Ruiz
Grasas y Aceites 49 (3-4), 331-335, 1998
981998
Quantitation and distribution of altered fatty acids in frying fats
G Márquez-Ruiz, M Tasioula-Margari, MC Dobarganes
Journal of the American Oil Chemists’ Society 72, 1171-1176, 1995
981995
Formation and analysis of oxidized monomeric, dimeric, and higher oligomeric triglycerides
MC Dobarganes, G Márquez-Ruiz
Deep Frying, 87-110, 2007
962007
Evaluation of lipid oxidation in horse mackerel patties covered with borage-containing film during frozen storage
B Giménez, MC Gómez-Guillén, M Pérez-Mateos, P Montero, ...
Food Chemistry 124 (4), 1393-1403, 2011
922011
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