1. 1H NMR and SPME-GC/MS study of hydrolysis, oxidation and other reactions occurring during in vitro digestion of non-oxidized and oxidized sunflower oil. Formation of hydroxy-octadecadienoates. (January 2017) Authors: Nieva-Echevarría, Bárbara; Goicoechea, Encarnación; Manzanos, María J.; Guillén, María D. Journal: Food research international Issue: Volume 91(2017) Page Start: 171 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. 1H NMR study of the changes in brine‐ and dry‐salted sea bass lipids under thermo‐oxidative conditions: Both salting methods reduce oxidative stability. Issue 4 (17th November 2014) Authors: Vidal, Natalia P.; Goicoechea, Encarnación; Manzanos, María J.; Guillén, María D. Journal: European journal of lipid science and technology Issue: Volume 117:Issue 4(2015:Apr.) Page Start: 440 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. 2, 6‐Di‐Tert‐Butyl‐Hydroxytoluene and Its Metabolites in Foods. Issue 1 (January 2015) Authors: Nieva‐Echevarría, Bárbara; Manzanos, María J.; Goicoechea, Encarnación; Guillén, María D. Journal: Comprehensive reviews in food science and food safety Issue: Volume 14:Issue 1(2015:Jan.) Page Start: 67 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. A study by 1H NMR on the influence of some factors affecting lipid in vitro digestion. (15th November 2016) Authors: Nieva-Echevarría, Bárbara; Goicoechea, Encarnación; Manzanos, María J.; Guillén, María D. Journal: Food chemistry Issue: Volume 211(2016) Page Start: 17 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Changes provoked by boiling, steaming and sous-vide cooking in the lipid and volatile profile of European sea bass. (September 2017) Authors: Nieva-Echevarría, Bárbara; Manzanos, María J.; Goicoechea, Encarnación; Guillén, María D. Journal: Food research international Issue: Volume 99:Part 1(2017) Page Start: 630 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effect of Smoking Using Smoke Flavorings on Several Characteristics of Farmed Sea Bass (Dicentrarchus labrax) Fillets and on their Evolution During Vacuum‐Packed Storage at Refrigeration Temperature. Issue 2 (6th June 2016) Authors: Vidal, Natalia P.; Goicoechea, Encarnación; Manzanos, María J.; Guillén, María D. Journal: Journal of food processing and preservation Issue: Volume 41:Issue 2(2017) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effects of different cooking methods on the lipids and volatile components of farmed and wild European sea bass (Dicentrarchus labrax). (January 2018) Authors: Nieva-Echevarría, Bárbara; Goicoechea, Encarnación; Manzanos, María J.; Guillén, María D. Journal: Food research international Issue: Volume 103(2018) Page Start: 48 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Influence of smoking with smoke flavorings on the oxidative stability of farmed sea bass fillets monitored by 1H NMR and FTIR. Issue 4 (16th September 2016) Authors: Vidal, Natalia P.; Manzanos, María J.; Goicoechea, Encarnación; Guillén, María D. Journal: European journal of lipid science and technology Issue: Volume 119:Issue 4(2017) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Metabolite release and protein hydrolysis during the in vitro digestion of cooked sea bass fillets. A study by 1H NMR. (October 2016) Authors: Vidal, Natalia P.; Picone, Gianfranco; Goicoechea, Encarnacion; Laghi, Luca; Manzanos, María J.; Danesi, Francesca; Bordoni, Alessandra; Capozzi, Francesco; Guillén, María D. Journal: Food research international Issue: Volume 88:Part B(2016:Oct.) Page Start: 293 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. The influence of frying technique, cooking oil and fish species on the changes occurring in fish lipids and oil during shallow-frying, studied by 1H NMR. (June 2016) Authors: Nieva-Echevarría, Bárbara; Goicoechea, Encarnación; Manzanos, María J.; Guillén, María D. Journal: Food research international Issue: Volume 84(2016:Jun.) Page Start: 150 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗